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Gluten-free diet

The gluten-free diet is recommended for people with food intolerance or allergy to gluten. Gluten is a protein found in the following cereals: wheat, spelt (wheat variety), triticale, rye, barley. The proteins of individual cereals differ in their toxicity. The most toxic proteins found in cereals include gliadin contained in wheat, whereas the least toxic is avenin contained in oats.

„... ONE MAN’S FOOD IS ANOTHER MAN’S POISON”

(Lucretius)

People who have been recommended a gluten-free diet for health reasons should bear in mind that the elimination of gluten involves not only removing bread from the above-mentioned cereal products, but also all kinds of food and ready-made meals that may contain it. This is especially important as gluten is often used as filler in the food industry. It also happens that some equivalents of various foods contain gluten, although their original form is free of it.

INDICATIONS FOR THE GLUTEN-FREE DIET:

  • gluten intolerance
  • allergy to gluten
  • celiac disease
  • malabsorption syndrome
  • delay in sexual maturation, infertility, menstrual disorders
  • mineral deficiencies (magnesium, zinc, iron)
  • vitamin deficiencies
  • frequent muscle contractions
  • recurring abdominal pain, bloating, constipation, vomiting
  • skin inflammation
  • type I diabetes
  • vasculitis
  • spot baldness (alopecia areata)

CLINICAL SYMPTOMS WHICH MAY BE CAUSED BY GLUTEN:

  • enteritis
  • gastritis
  • diarrhea
  • chronic liver diseases
  • joint diseases, Sjogren's syndrome
  • weight deficiency / weight loss
  • autoimmune diseases of the thyroid gland
  • osteoporosis (early)
  • recurrent mouth ulcers

GIVE YOUR HEALTH A CHANCE

Gluten-free diet without dairy

We offer a dairy-free nutrition program in two versions: the version with meat and the meet-free – vegan version. This program is aimed at people with celiac disease, thyroid disease, intolerance or allergy to gluten and dairy. The diet is consistent with the prevailing nutritional trends and the growing needs of our guests. The therapeutic profile of the Institute is the best proof that the diet is becoming increasingly popular.

SAMPLE MENU

BREAKFAST
  • Celery and apple juice
  • Millet cream with sunflower seeds, almonds and plums
  • Natural tofu paste with nuts
  • Fresh cucumber, pickled cucumber, melon and nuts salad
  • Gluten-free bread
DINNER
  • Onion soup with gluten-free diablotins
  • Tagiatelle pasta casserole with broccoli and chicken
  • Chinese cabbage, iceberg lettuce and dill salad with vinaigrette sauce
  • Squash, pepper, and adzuki beans salad
  • Currant compote
DESSERT
  • Season fruits
SUPPER
  • Baked bananas with cornflakes and nuts,
  • Lentil paste with herbs
  • Greek salad
  • Gluten-free bread
  • Pineapple juice
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