Gluten-free pizza crusts are a dietary option if you've been diagnosed with celiac disease or other form of gluten-sensitivity.
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Gluten-Free Foods and Living Healthy
Excluding a group of foods from your diet is not an easy decision. Much less when the exclusion is forever, as it happens with people who suffer from celiac disease or non-celiac gluten sensitivity. In these cases, the only effective treatment is to forget about gluten foods, something that is not simple since the protein is present in many types of foods.
Eliminating gluten, even if there is a medical diagnosis that directed it, is a very serious step that should be taken with the help of a professional, precisely, a dietitian nutritionist, as explained below. There are many benefits and that come with starting a gluten-free diet, including of course gluten-free pizza crusts, if you suffer from food sensitivity. Gluten-sensitivity is however associated with celiac disease. In this article, we look at celiac disease and why people with food sensitivities should consider a gluten-free diet.
Gluten-Sensitivity and Celiac Disease
What is Celiac disease? Celiac disease is a disease with a strong genetic component and in which the immune system is involved. Immune failure generates an inflammation of the small intestine when gluten is ingested, a protein found in three of the most widely used diet cereals: barley, rye and above all, wheat. The oats are also commonly excluded from people with celiac disease, since their consumption is not safe in a percentage of patients, as noted in June 2014 the British society of Gastroenterology. When a celiac takes in this protein, as well as intestinal inflammation, there is a loss of the structure of the microvillus, failures in the intestinal absorption and even malnutrition.
The European Academy of Allergy and Clinical Immunology or the world allergy organization considered that celiac disease should not be called "gluten intolerance" since an immunologic mechanism is involved in the pathology ( and should be classified as an allergy). In any cases, it's a terminology which, although not recommended, is widely used in academia.
Either way, the doctor can consider rating the implementation of a diet without gluten in patients with a condition called "non-celiac gluten-sensitivity". The condition is seen in people who have a genetic predisposition (although its hereditary basis is not as marked as in the case of celiac disease) and generates atypical reactions after eating foods with gluten. It is necessary to learn and study better this condition "before giving contradictory messages and establish unjustified diets".
If it is best for you to be on a gluten-free diet, make sure you stock up on gluten-free foods such as gluten-free pizza crusts.
