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  • 1. Gluten-free products
  • 2. Gluten-free products
    Gluten-free productswith no risk for people with celiacdisease, are not so easy to choose:
    the factthatcereals are notallowed for people with celiacdisease are alsofound in productsthat in theoryshouldnot include foods with gluten, as in the manufacturing process of products, the risk of contaminationisfairly high.
    In order to definegluten-free fooditisnecessary for manufacturers to applyrigorousmethods of control, duringallstages of processing to avoidcontamination.To be clear, if in the sameworkplaceare flours with gluten and gluten-free productsare processed, the risk of contamination to the patientisvery high
  • 3. the list of foods free from anyrisk.
    - Cereals, flour and dairyproducts: rice, beans, corn (maize), buckwheat, amaranth, cassava, millet in seeds, quinoaseeds, sorghum, teffbeans.
    Meat, fish :alltypes of meat, fish and shellfishsuchas (fresh or frozen) notmixed with otheringredients, preservedfish (in brine, in oil, smoked, and no additives, flavorings and othersubstances)
    eggs, ham.
  • 4. the list of foods free from anyrisk.
    - Milk, dairyproducts and substitutes: freshmilk (pasteurized) and long shelf life (UHT, sterilized or high digestibility) isnotfortified with vitamins, herbs or othersubstances, milk for infants,
    naturalyogurt (low-fat or whole);
    freshcream (pasteurized) milk and cream long life (UHT) isnotmixed with otheringredients, to the exclusion of carrageenan (E 407), fresh and agedcheeses.
  • 5. the list of foods free from anyrisk.
    - Vegetables and legumes: allkinds of vegetablessuchas (fresh, dried, frozen, freeze-dried), vegetablespreserved (in brine, vinegar, oil, salt, etc..) Freshmushrooms, dried, frozen and stored, astheyare alllegumes (fresh, dried and canned) aslocustbeans, chickpeas, beans, broadbeans, lentils, lupins, peas, soybeans, preparedsoup (frozen, fresh or dried) asthey are made exclusively from vegetable .
  • 6. the list of foods free from anyrisk.
    - Fruits: allfruitsasitis (fresh or frozen), alltypes of driedfruit with and withoutshell (asis, toasted or salted), driedfruit, notdriedflour (dates, prunes, raisins, etc..) fruit in syrup.
    Beverages: fruitnectars and juices with no addedvitamins or othersubstances (preservatives, additives, flavorings, dyes, etc..), With the exception of ascorbic acid (E300) and citric acid (E330), soft drinks and fizzy (orange, coca cola, etc.).
  • 7. the list of foods free from anyrisk
    - Candy: honey and sugar (white or brown), licoricerootraw, maltodextrin and glucosesyrup, dextroseso on.
    fatand variouscondiments: butter, lardand vegetableoils, balsamicvinegar and vinegar, tomato sauce, tomatoes and tomato paste, notmixed with otheringredientsexcept for ascorbic acid (E300 ) and citric acid (E330), royaljelly and pollen, pepper, salt, saffron, spices and herbssuchas, yeastextract, freshyeast, lyophilized and dry (beer), agar in leaves.
  • 8. The gluten-free diet: the food color
  • 9. the importance of color grading of food.
    The boardislike a rainbowwhere the main colors, whichshouldnot be dullbut full of life must givevariety and vitalityto ourfood are:YELLOW :aslemons, grapefruits, oranges, peppers, melon, pineapple, banana, maize, pumpkin, apricot and peach, containsfoodsrich in vitamin C, carotene and antioxidantsthatstrengthen the immune system, havecleansing and protectcellsfrom aging;RED: tomatoes, beetroot, cherries, watermelon, redcurrants, strawberries, oranges, redpeppers, redapple, radishes, containlycopene and anthocyanins, which are essential to stimulate the metabolism, have a positive effect on the urinarytract and memory;
  • 10. the importance of color grading of food
    GREEN: allgreen fruitand vegetables, peas, kiwi, spinach, cucumbers, artichokes, zucchini, parsley, basil, are rich in chlorophyll, vitamin C, folic acid, carotenoids, and magnesium, important in the processes of absorptioncalcium, phosphorus and protection for bones, eyes and teeth;BLUE-VIOLET : eggplant, broccoli, berries, sprouts, redgrapes, chicory, figs, plums are rich in fiber, vitamin C, anthocyanins, have positive effects on the urinarytract, memory, fightaging, reduce the risk of tumors;WHITE : garlic, onions, cauliflower, fennel, mushrooms, apples, pears, celeryhave positive effects on cholesterollevels, reduce the risk of cancer and cardiovasculardisease.
  • 11. the importance of color grading of food
    This color palette must be integrated and enriched by foodssuchasrice, potatoes, corn, buckwheat, millet, providing the amount of carbohydratesneeded and vitamin B to insert the class of legumes (beans, chickpeas , lentils, etc.) as an alternative to meatthat must always be withoutfat, fish, eggs, ham, instead of trying to avoidcoldcuts, ready meals or pre-cookedmeat or fish and meat or breededfish.In general, eliminate allfoodsthatmaycontainas a mainfood or as an addition, meals are prohibited, to avoid an excess of fats and sweets.
  • 12. Ifyou look in the end, thesefewwords, itisunderstoodas a limiting reality asthat of intolerance, you can get to a position of equilibriumusingthesefewsimpleguidelineswhich are also in a world of choice with no problems .Exploit the manyopportunitiesthat nature (and markets) offervarying and creating and discoveringalternating, considering the act of eating, assurelyas a properact, butalsoas an opportunity to meet and balancedgrowth, is an attitudethatisbeneficialbothphysicalhealthbecauseitincreases the possibility of providing the body with all the nutrientsitneeds, butalsomental, becauseit breaks the rhythm of monotony, and opens new doors, especially in the difficultrealities, tends to satisfyourhedonisticaspect of conviviality, becomes a care of themselves and our family in a healthy way and notas a substitute for repressedemotions or insecurities.
  • 13. Gluten-free foods: diet aglutinata home
  • 14. The aglutinata dietathome:
    The gluten-free diet and manyothers are already in routine use: itincludes the wholeclass of milk and dairy, fruits, vegetables and freshvegetables and season the meats, eggs, fish and legumes , cornflour, rice and buckwheat. Particularattentionshould be paid to milk and dairyproducts, becausein some cases, intolerance to gluten can alsolead tolactoseintolerance ... ..Itshould be borne in mindthat the term "diet" doesnotmakesense of restraint, butdiet, ieeatinghabits! Ifyou start to consider a dietas a furtherpossibility of changing and improving and notas a restriction, itisalreadyat a goodplace to regainlost balance!
  • 15. For glutenintoleranceitisnecessary to encourage a type of dietthatencourages the recruitment of vegetables and cerealswhich are gluten-free in nature, suchaspotatoes, corn, rice, vegetables and freshfruit.Varietyduring the week isaboutensuring a share of meat, fish, legumes, eggsalternately, fruit and vegetableseveryday, rice and potatoes and flourproductsderived from processing of alternativesthat are already on the market and presenting the identifyingmark on the package.
  • 16. Use for the preparation of foods:
    Everythingthatisused for the preparation of foodscontaininggluten must be usedonly for those! spoons, potsused to cook pasta is aclassicexample, can not be usedat the sametimeto preparefood for thosewho are intolerant.
  • 17. Gluten-free bread, a loaf of breadeveryday with itsidentity.
  • 18. Gluten-free bread, a loaf of breadeveryday with itsidentity.
    Thisfoodhasalwayscharacterized the boards, for centuries, and the greatprofessionalsoffer a variety of types of bread to match every single dish, recipes are verysimple to work the bread for the classic "michetta" or anothertype of bread, whatyou use and ispreparedat home usually for consumptiondaily.Thisbread can be flavored and customizedaccording to your taste, yourneeds and yourimagination.
  • 19. The methodthat can be usedto create recipes for gluten-free breadisnotverydifferent from the traditionalrecipesshouldpayattention tofindthe correctweight (and itisnotdifficult) of the ingredientsthatwe use, suchasolives, driedtomatoes, freshherbs, onions, potatoes.
  • 20. Gluten-free bread, a loaf of breadeveryday with itsidentity
    Usually, to get a goodmix we use riceflour and maizestarch, small quantities of milkpowder (but can be removed in case of intolerance to lactose), guarseedflour, sugar, bakingpowderallowed, yeastbeer, extra virgin olive oil, salt and water.The percentagemayvarydepending on the type of productyouwant to achieve: thisrefers to the type of gluten free flour, while the yeastsuggest a rate about 4.7 / 4.8%, salt 2%, extra virgin olive oil 3.5%, 80/85% water.
  • 21. Water isfundamental for the success of thisproductwhichultimatelywillhave a density of yogurt.ItIspouredinto the appropriate pansor aluminumwindlass, whichhavebeengreasedwith a thinlayer of olive oil and put to rise covered with cellophane film or foodat a temperature of 28/30 ° C, until the mass doublesits volume.For the handmaderusticbread, the percentages of waterandyeastchangebeingsupportedas a batter, and requireshigherweights of yeast and less water so thatit can be kneadand shapedasdesired.
  • 22. Gluten-free goodies, with an eyeto the weight!
  • 23. Gluten-free goodies, with an eye to the weight!
    The gluten-free cooking, with itswell-definedidentity and itsrecipes with preparationtechniques, well-coded, can produce anykind of preparation to meet the needs of peoplewhofollowthe aglutinata diet.Bread, pasta, pizza, focaccia, breadsticks are the products of dailyconsumption. Pastriesand biscuits are consumedinstead on variousoccasionslike breakfast, snacks, and other special occasions.
  • 24. Gluten-free goodies, with an eye to the weight!
    The recipes for these sweetsare made ​​with butter, sugar, fresh eggs, to be attached to the flour mix in a balanced manner to achieve the desired results, among other ingredients allowed.Preparations for use in low-or controlled-calorie diets, these sweeteners are: agave, brown sugar, fructose and maltitol.Butter and margarine are not hydrogenated use them with caution. Extra virgin olive oil is added to some preparations. Low-fat natural yoghurt and cream cheese, may, in some cases, replace it.The dietary rules to be followed by people intolerant to gluten do not correspond to a weight loss diet or another. You should check your calorie intake to maintain your weightand protect yourhealth with the gluten diet, the lack of gluten does not in fact make any discounts at the level of calorie intake.