- May 27, 2022
Did you know that approximately between a 1% and 2% of the country’s population suffers from Celiac Disease? That equates to about 450.000 – 900.000 people! On May 27th we celebrate the Nacional Celiac Day, a day to reflect on what this disease implies and the needs of the people affected by it. That’s why, on the National Celiac Day, from Catànies® Cudié, we want to give you all the necessary information about the Celiac Disease and a few recommendations.
What is the Celiac Disease?The Celiac Disease is an autoimmune-based disease caused by gluten and other related prolamines, which are found in wheat, barley, rye and oats. This condition damages the lining of the small intestine walls, causing it to be unable to absorb the nutrients correctly. Although the causes of this disease are still unknown, it is known how it works. The small intestine has areas, known as villus, that project to the outward at the entrance of the intestine. It is precisely these areas that are responsible for the nutrient’s absorption. When a person with Celiac Disease eats gluten, it’s immune system reacts attacking the villus, and that’s why they are damaged and unable to absorb iron, nutrients or vitamins.
What symptoms take into account to detect the Celiac DiseaseThe first thing to keep in mind about the Celiac Disease is that it can appear since childhood to late adulthood. On the other hand, having celiac relatives would increase the chances of ending up suffering from it. The classic symptoms are:
- Weight loss
- Loss of appetite
- Bloating and abdominal pain
- Loss of muscle mass
- Stunted growth
- Character alterations
Recommendations to avoid cross contaminationOne of the main concerns for families of people with Celiac Disease is cross contamination. This concept refers to when gluten-free food, as well as the utensils used to cook it, or the surfaces on which is placed, come into contact with gluten-containing food. Even a gluten breadcrumb could be harmful for someone with Celiac Disease, that’s why we want to give you some tips on how to avoid cross contamination.
- Store gluten-free products in separate cabinets from gluten-containing products, and if it’s not possible, use the top shelves for the products for the celiac.
- Carefully wash your hands with soap and water
- Carefully clean the surfaces you are going to use with soap and water before cooking
- Always cook the gluten-free food first
- To cut, use a plastic board exclusively for gluten-free food
- To heat gluten-free food in the microwave, cover it
- Do not use the oven simultaneously for gluten-free and gluten-containing food if it’s an air oven. Always place gluten-free food in the upper tray
- It is best to have an exclusive toaster