INTERNATIONAL COELIAC DISEASE PATIENT DAY – 5TH MAY
On May 5th, the International Coeliac Disease Patient's Day is commemorated nationally and internationally.
Coeliac disease is an autoimmune disease, in which the immune system reacts to gluten. Gluten sensitivity is not the same as coeliac disease, but they do have a common treatment: a gluten-free diet. Gluten is the set of proteins present in wheat, oats, barley and rye (TACC). Celiac disease occurs in both children and adults.
In our School 1% of the students have gluten intolerance.
We see in the "Eat well Guide" an example of a balanced diet for the general population.
Recommendation:
- For people with Coeliac Disease, foods containing gluten (TACC) should be replaced with: rice flour, corn starch, potato flour or mixtures, etc., to make cakes, breads, doughs, pastries, desserts, etc.
- Symbols such as the following can be found to identify gluten-free products:
Two school mothers, Lydia Cazaban and Dolores González, founders of the "Fundación Celíacos Uy", shared with us the "golden rules" for safe food-handling.
Golden rules to avoid cross-contamination - coeliac disease.
1-Hand hygiene
Always wash your hands with soap and water before handling gluten-free food.
2-Hygiene and cleaning of kitchen utensils
Use sponges, racks, rags and other cleaning utensils exclusively for washing utensils and cutlery used to handle gluten-free food, the countertops or surfaces where the food is prepared. Always do this before and after each use.
3-Gluten-free before
Prepare or cook gluten-free foods before foods that may contain gluten. Never cook them at the same time.
4-Tools and utensils
If possible, use dedicated utensils, especially pots, pans, colanders, colanders, boards, measuring cups, trays and baking trays. The same applies to toasters, food processors, bread machines, mixers and other culinary tools or appliances.
5-In the cupboard, refrigerator and freezer
Always keep packages hermetically sealed and labelled "gluten-free". Use the top shelves.
6-New oil
Fry with new oil, i.e. oil that has not been used for cooking food containing TACC.
7-Boiling
Marking, pre-cooking and re-cooking in pots. Do not use the same water for cooking unsuitable foods.
8-For baking
Use the upper tray, especially when cooking other unsuitable foods at the same time.
9-For spreadable foods
For cheeses, butter, sweets, jams, jellies, honey and dressings, distribute individual portions among the guests with a clean utensil and in individual pots or containers. Make sure that the knife does not touch unsuitable foods.
10- Flouring
When flouring, in cooking or baking, it is advisable to use corn starch. The same applies to thickening, for which rice flour can also be used.
