Gluten and dairy-free diet
A gluten-free diet that saves the gut
What are the causes of lactose intolerance?
Lactose is a milk sugar made up of two molecules: glucose and galactose. When the small intestine produces too little of the enzyme lactase responsible for lactose digestion, it passes unchanged into the large intestine. There it is fermented by lactic acid bacteria. The gases formed in the intestine cause complaints associated with the consumption of milk and dairy products by hypersensitive people. It manifests itself primarily by a feeling of fullness, abdominal pain or bloating.
What do we eat while on a gluten-free diet?
The safest are all unprocessed naturally gluten-free products: fruit, vegetables, meat, fish, milk, eggs, honey, nuts, potatoes, rice, corn, buckwheat, amaranth, tapioca, beans, lentils.
That being said, how do you balance a lactose-free diet? Balancing a diet without dairy is possible, provided that suitable substitutes are introduced. In the case of dairy, the most significant concerns are mainly calcium and B vitamins. In our diet, we use lactose-free dairy and plant-based dairy substitutes - tofu. This diet is also high in calcium-rich seeds and grains: amaranth, sesame, poppy, almonds and dried fruit.
Which products must not be eaten while on a gluten-free diet?
Primarily bread and all products containing wheat flour. Gluten is found in almost all grains - rye, wheat, barley and even semolina or barley groats.
Lactose - what products can it be found in? Dairy products such as milk, cream, natural yoghurt and kefir are high in lactose. You should also avoid various types of cheese such as cottage cheese, brie and feta cheese.