This is one made by grain protein Wheat, rye, barley and oats (gluten) cause damage to the intestinal wall. In the course of the disease, the intestinal villi are destroyed to different degrees and one develops decreased absorption of nutrients through the intestinal wall.
Often that is also missing Lactase enzyme which breaks down lactose and in the majority of cases fats are excreted in the stool (steatorrhea).
The appearance of the native sprue is different and ranges from an extreme disorder of use of the food and insufficient supply severe diarrhea up to uncharacteristic complaints in the Digestive tract.
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Since the cereal proteins of the above cereals are known to cause the disease, the therapy of the sprue consists in a consequent elimination of these foods and the adherence to one gluten-free food.
The protein does not cause disease Corn and rice and the pure strength out Wheat, rye, oats and barley.
In practice, the following must be observed: Apart from the pure starch, all products made from wheat, rye, barley and oats should be avoided.
This not only means that the patient must avoid bread, rolls, cakes, semolina, pearl barley, noodles, etc., i.e. foods whose production and composition are generally known. But he is also not allowed to consume foodstuffs to which the addition of cereal products, especially flour, is not so obvious.
These are in particular finished products manufactured by the food industry such as soups, sauces, canned goods, some types of sausage, beverages containing cocoa and much more. There is a particular risk of absorbing grain protein when eating in restaurants and canteens.
For most of those affected, the symptoms disappear completely with a strictly gluten-free diet.
Lifelong, consistent avoidance of foods containing gluten (made from and with wheat, rye, barley, oats) and substitutes with rice, corn, chestnuts and pure wheat starch (very sensitive patients, however, react to the smallest traces of gluten in pure wheat starch).
Adjusting the diet to the different types of damage to the intestinal wall, such as reducing the intake of fat in stools or Avoid lactase deficiency milk sugar (in the clinical picture "lactose intolerance").
In the Early stage of treatment It is advisable to avoid foods rich in oxalic acid, especially when dairy products cannot be eaten.
These are primarily:
Oxalic acid combines with calcium to form water-insoluble calcium oxalate, cannot be absorbed and the calcium deficiency is exacerbated.
For stubborn fat stools can also MCT fat are used. MCT fats and their use are described in detail in the chapter "Condition after gastric surgery".
As the digestive performance of the mucous membrane of the small intestine improves, fats and lactose can be consumed again in normal amounts. However, avoiding gluten is necessary for life.
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Beware of:
$config[ads_text2] not foundProducts specially made for a gluten-free diet. They are marked with a crossed ear and are mainly available in specialist shops or health food stores.
The list of ingredients that is required for packaged foods can provide important information on the composition of a product. However, gluten is increasingly being added to food for technological reasons and then only appears under the declaration "Plant protein product“.
Detailed information on the diet of local sprue can also be obtained from the German Celiac Society V. in Stuttgart.
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During the symptom-free phase, without fat restriction, no lactose intolerance.
1. Breakfast
2. Breakfast
Having lunch
Snack in between
dinner