Is gluten free buckwheat and rice. Does wheat porridge contain gluten? What is gluten

Gluten enteropathy is the name for an autoimmune disorder that causes the destruction of the villi in the intestinal wall. The body responds to this process. The disease interferes with the proper absorption of nutrients and provokes an acute allergic reaction.

Advanced forms of allergies can lead to neurological disorders, destruction bone tissue and many other serious illnesses.

What is gluten?

Gluten (gluten) is a type of protein found in wheat, barley, in rye and even in some oat crops, because now oats are grown in common or neighboring fields with wheat.

Some people are allergic not only to oats, but also to wheat, barley and rye. However, most of us can consume these foods without any consequences for the body.

If you are not yet diagnosed with a gluten allergy (gluten enteropathy), look for signs of intolerance to gluten-containing grains.

By the way, only one in 133 Americans has a diagnosed gluten allergy, which is about one percent of the entire population of the United States.

Gluten-free foods are very popular now, but you shouldn't avoid grains containing gluten unless you have signs of an allergy to it. Many unprocessed grains contain healthy vitamins and minerals.

After processing and cleaning, cereals lose their natural properties: vitamin B, magnesium, protein, zinc, potassium and fiber. These convenience foods include wheat-fortified flour, baked goods, cookies, crackers, ready-made pizza base and many others.

It is because of such products - hybrids that we poorly tolerate cereals containing gluten, although there may not be an allergy to it. It is the processed cereals that have lost all their beneficial features and fiber, from which most fast food chains are now produced, can provoke the first symptoms in perfectly healthy people.

It is important to remember that there are absolutely natural sources of nutrients that contain gluten and have not been artificially processed at the factory.

Sprouted wheat grains are a great example of a gluten-free, no additives product that provides tremendous health benefits and is easy to prepare at home.

They can be eaten raw, added to salads and sandwiches, and even baked organic bread without flour or preservatives.

What foods should you eat on a gluten-free diet?

Some of us have to follow a gluten-free diet due to established allergies or personal preferences. If you decide not to eat gluten, you need to choose gluten substitute products, even if it seems difficult at first glance.

There are many alternative foods high in fiber and other micronutrients that can be eaten even for severe gluten allergies.

Firstly, they do not contain the vitamins and minerals you need, and secondly, they are also processed like products with gluten.

In any case, whether you decide to stick to a gluten-free diet or not, it is best to eat natural, unprocessed plant foods.

7 products that replace gluten

We have selected 7 products that will perfectly replace your gluten-containing meals.

Ancient grains - substitutes for cereals

A variety of seeds can be boiled, sprouted, or eaten raw: quinoa, millet, teff, chia, and amaranth. For example, quinoa can be used to make two dishes at once: hot porridge and Mexican soup with croutons.

That is why these seeds are called ancient - even our distant ancestors discovered their magical properties and a huge variety of hot dishes and snacks that can be prepared from them.

All of these crops are rich in fiber, just like oats. Moreover, they contain much higher amounts of vitamin B, magnesium, zinc. The amino acid profile of these crops confirms the high protein content the body needs.

For breakfast, you can make wheat cream or cashew pudding.

Use quinoa or teff in pizza dough instead of flour.

Roots

Root vegetables also perfectly replace absolutely all cereals in the diet, including those containing gluten. Beets and sweet potatoes are especially beneficial because they contain the same nutrients as cereals and soothe stomach irritation.

If you are on a gluten-free diet, you first need to reduce the inflammation of the digestive system that occurs due to gluten allergy and restore normal food absorption.

Root vegetables are good at maintaining water balance in the body and are a source of vitamins A and B, which significantly increase immunity.

A huge amount of fiber, vitamins A, B and C, protein, magnesium, iron is found in white cabbage, Brussels sprouts and cauliflower, spinach, beetroot, mustard and turnip.

People who are allergic to gluten usually have significant deficiencies in these nutrients. Vitamins A and C are essential for boosting immunity to combat gluten intolerance and overall body support.

Green leafy vegetables are good for relieving stomach irritation. Try making cocktails with green vegetables and adding them to salads, sandwiches, and hot meals.

For example, make a veggie roll, and instead of pita bread, use cabbage and roman salad.

You can make chips from cabbage, add it to any soups, omelets and hot dishes.

Magic seeds

Pumpkin, flax, hemp, chia, sunflower and sesame seeds are rich in zinc, B vitamins, magnesium, and some of them even contain omega-3s (in hemp, flax and chia). Omega-3 improves the functioning of the entire cardiovascular system and reduces inflammation in the body.

Few people know, but many seeds contain more magnesium and fiber than grains.

Eating organic seeds, grains, root vegetables, and green leafy vegetables will eliminate the need to buy bread, biscuits, baked dough, or other convenience foods. Pumpkin seeds and hemp seeds have another benefit: they increase the level of chlorophyll, which stops inflammation in the stomach during an allergy flare-up and prevents it from recurring.

All fruits, vegetables and berries

Absolutely all fruits, vegetables and berries, in addition to those we have already listed, are well suited for a gluten-free diet and principles healthy eating generally.

Instead of dry crackers with numerous chemical additives, it's better to eat a sweet, crunchy carrot or a liquid, juicy apple! Of course, fresh plant-based products are better than any convenience food.

Imagine that 5-6 vegetables a day provide the body with constant protection from inflammation and improve digestion, which is necessary for each of us, not only on a gluten-free diet.

When choosing fruits, vegetables and berries, remember that broccoli, avocado, asparagus, onions, garlic, blueberries, strawberries, blackberries, red peppers, white cabbage and cauliflower, pears, carrots, pumpkin, cucumbers and zucchini are the most fiber and antioxidants. ...

There are many delicious and nutritious ones. For example, make a hearty Indian asparagus and carrot stew for dinner. And for breakfast, knead a variety of cocktails from fruits, berries and vegetables.

Legumes are high in fiber and starch, protein, potassium, iron, magnesium, vitamins B. However, remember that with poor digestion, they can be poorly absorbed.

If you notice such a feature for yourself, introduce legumes into your rationally gradually and in small portions.

The most useful plants black beans, adzuki (radiant beans), white beans, lentils, soybeans, green peas, chickpeas, and common beans are considered.

Today it can be found based on legumes. For example, start experimenting with bean and lentil soups with tomatoes, onions, and any other nutritious vegetable and root vegetable.

Various types of rice (brown, black and wild) are excellent sources of nutrients and antioxidants, and also have anti-inflammatory effects.

Wild rice is especially useful, as, in fact, it is a herb, not a grain, so it is easily absorbed by the body, which is especially important for people with digestive problems.

For those who are allergic to gluten, all varieties of rice will be beneficial, and most of all will benefit from whole grain, not artificially refined, rice.

Brown rice or Asian black rice salad is a great alternative to classic recipes.

Let's sum up

If you start using these foods, you will not only improve your health, but also save money, because processed foods are more expensive than raw vegetables, fruits and seeds.

Thanks to natural, healthy food, your body will not start over again, as a huge part of semi-finished products is produced in the same containers as wheat and other gluten-containing grains.

Based on materials: onegreenplanet.org

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You follow your diet, give up fast food, do not overeat, only in the refrigerator the right products... but still the stomach is capricious. Bloating, constipation, diarrhea haunt you?

It is possible that you have a genetic gluten (gluten) intolerance. Millions of people live and do not know about the existence of this problem.

A disease called celiac disease (celiac disease) has long been known and studied in detail. The disease is hereditary. Patients do not develop enzymes that break down one of the gluten components to amino acids, which is why the body accumulates products of its incomplete hydrolysis. These substances damage the intestinal mucosa and the villi on its walls atrophy. Because of this, the absorption of nutrients is impaired, including those that the body is able to break down and prepare for absorption.

Gluten (gluten)

Gluten is a separate type of elastic protein found in wheat. Over the past decades, the use of wheat gluten in the food industry has grown tenfold. The use of gluten allows for a fluffy bread that can be stored and not spoiled for months. According to the grain growers themselves, the spread of gluten in bakery occurs solely for economic reasons, in order to make production more profitable.

Typically, bakeries add 4-6% gluten to improve the structure of the bread, while other bakery products such as cookies, muffins, waffles and biscuits add 20% to 40% gluten. In the composition of the fillings of flour and confectionery products - up to 50% gluten by weight of the flour. In addition, gluten as a preservative is widely used in the enrichment of ready-made breakfast cereals, which our children love so much, in long-term storage yoghurts, in steaks, cutlets, frozen foods intended for subsequent frying, cheeses, crab meat, artificial fish caviar, processed cheeses, canned fish tomatoes, chocolate and chewing gum.

List of foods containing gluten:
wheat
rye
barley
oats
bakery products
pasta
all cereals made from wheat, rye, barley and oats (semolina, oatmeal, wheat, pearl barley, barley, any done, oatmeal)
foods and baked goods made from wheat, barley, biscuits, cookies, gingerbread
all confectionery, candy, caramel, dragee, chocolate. All home and industrial baked goods made from wheat, rye and buckwheat flour (bread, rolls, dryers, crackers, cakes, pastries)
crispbread
ice cream, yoghurts, all types of curd cheeses, curd and curd mass, packaged cottage cheese, powdered or condensed milk, cream, margarine and industrial butter, cheeses and mayonnaise
many other products

Gluten-free products (not including special gluten-free):
vegetables and fruits
natural meat, fish and dairy products
eggs
vegetable and butter
rice
corn
buckwheat
millet
legumes (beans, beans, soybeans, peas, lentils, mung bean, chickpeas)
potato
nuts
chickpeas, quinoa, tapioca, cassava, sweet potato, amaranth, teff, wild rice
specially made gluten-free products (ask consultants in supermarkets)

What about oatmeal?

Oatmeal is gluten-free, but contains avenin, which has similar properties. Studies show that people with gluten enteropathy can eat oatmeal, but some of them tolerate avenin much worse than gluten. The effect of oatmeal on a particular person is significantly different. Try eating a little more oatmeal for breakfast. If there are no digestive problems in the next 2-3 hours, then you are able to digest avenin!

Gluten Intolerance Symptoms

According to medical center According to the University of Chicago Cellulose Disease Study, there are about 300 symptoms of celiac disease. Here is a list of the most common symptoms:
systematic pain and bloating
chronic diarrhea or constipation
liver problems
fetid stool
iron deficiency anemia that does not respond to iron therapy
fatigue and any problems associated with a lack of vitamins
joint pain
tingling, numbness of the legs
mouth ulcers
a skin rash called dermatitis herpetiformis
osteopenia (mild) and osteoparosis (a more serious problem of bone density)
peripheral neuropathy
mental disorders such as anxiety, depression

The most common symptoms are abdominal discomfort and foul-smelling stools. Keep in mind that 65% of people with celiac disease do not have chronic diarrhea.

Disease or Intolerance?

The main difference between gluten enteropathy (celiac disease) and gluten intolerance is that if you are intolerant, your immune system does not damage the walls of your small intestine. Instead, the body simply cannot digest gluten. Those. it only ends with bloating and some other problems.

Colon biopsy is required to diagnose celiac disease. Antibody testing and genetic testing are also done. In modern clinics, DNA is studied to determine if you are a carrier of celiac disease and genes that are sensitive to gluten.

Some physiology of celiac patients

In addition to the fact that a person experiences discomfort during digestion, the immune system constantly attacks the intestines. This can lead to serious health consequences.

This is what the surface of a healthy intestine should look like:

The following figure shows the intestines of a person with gluten enteropathy:

Due to the fact that the villi are much smaller, the absorption of nutrients is impaired. You can eat pounds of food, but the body will still be deficient in certain substances. Over time, this will develop into specific diseases. That is why our health depends on the work of the gastrointestinal tract (GIT). But besides celiac disease, there are many other gastrointestinal problems ...

What can be done?

To find out if you have a gluten absorption problem, take an antibody and DNA test. You may not have celiac disease, as only 1 in 300 people have it. However, you may be prone to gluten intolerance.
Some people can consume gluten without problems, but if you are plagued by the digestive problems listed above, we would recommend limiting your gluten intake.

Conduct a “home experiment” comparing the well-being of eating foods with and without gluten. If no symptoms have arisen, then laboratory tests are not entirely justified. If you have stomach problems, try cutting gluten out of your diet for one to two weeks. Take daily notes of your digestion progress. After two weeks, reintroduce gluten foods for 1-2 weeks. The diary entries for these weeks will be the most important. Typically, when a person brings gluten back into their diet, the chance of problems increases.

If you feel better when you stop using gluten, you have two options:
#1 Eliminate as many gluten foods as possible.
#2 Do the clinical tests that we described earlier. And then, either exclude gluten, or look for the problem in something else (if tests show that there is no gluten intolerance).

How to understand this article correctly?

You might think that we are talking about some kind of terrible and unhealthy substance. It is not so! If you do not have problems with the absorption of gluten, then most likely they will not appear in the future. You can eat any gluten-free foods. But! Anyway, you shouldn't get carried away with bakery, because you don't need an ass the size of two stools?

Ecology of consumption. Food and beverages: New products, including cereals, appear in our market, in “healthy food” stores ...

More and more new products, including cereals, appear on our market, in “healthy food” stores. Which of them can (and should) be used by celiac patients, and which cannot?

Answers in the table and materials of the magazine "Gastronom" No. 2 (73) for February 2008

Note by Dr. E.M. Artyomov: the categorical ban on these products applies only to celiac patients... As for patients with gluten enteropathy and just people who want to lead a healthy and comfortable lifestyle, in those cases when the product is acceptable for this category of people due to its low gluten content, it is allocated green ... In addition, celiac patients should consider the presence of gluten in the germ of corn kernels. This, by the way, results in a ban for these patients on "pshonka" - boiled whole corn cobs, canned corn grains, as well as non-industrial corn flour. In the industrial production of corn flour, the germ is removed from the grain during grinding!

Gluten Free (Allowed):

• Cereals:rice, buckwheat, corn, millet (millet), Italian millet (chumiza), sago, sorghum, amaranth, quinoa, montina;
• Roots:potatoes, sweet potatoes (sweet potatoes), tapioca, cassava;
• Legumes:soybeans, peas, beans, lentils, chickpeas, mung bean, etc .;
• All vegetables and fruits;
• Meat, fish, eggs;
• Milk and natural fermented milk products (kefir, yoghurts, fermented baked milk, yogurt, etc.);
• Hard cheeses, except for those produced in Russia and Ukraine in violation of GOST / powdered gluten is added - gluten! /, butter, vegetable oil.

Buckwheat- a close relative of rhubarb and sorrel. it herbaceous plant comes from the mountainous regions of India, Burma and Nepal, where it was first cultivated more than four thousand years ago. From India, "black rice" came to China, Central Asia, Africa, the Caucasus and Greece. IN Kievan Rus Greek monks were engaged in her breeding. Apparently, that's why they began to call her "Greek" cereal. In addition to common buckwheat, there is another, wild-growing species of this plant, which is widespread in Siberia and the Urals - Tatar buckwheat (Fagopyrum tataricum). In Ukraine and in the Volga region, she is called "Tatar".

In the South Russian, Ukrainian and Western Ukrainian regions, buckwheat is sometimes called a "drop cap" - for the similarity of its seeds to beech seeds. The Dutch boekweite, the German buchweizen and the English buckwheat also translate as "beech wheat". French (ble sarassin) and Italian (grano saraceno) - Saracen grain - are most likely associated with the dark color of the grains.

Buckwheat porridge with porcini mushrooms

• 2 cups of selected buckwheat
• 300 g frozen porcini mushrooms
• 2 large onions
• 5 tbsp ghee (in post - vegetable) butter
• 1 tsp dried thyme
• Salt to taste

Brush the mushrooms without defrosting, pour 1 liter of boiling water, bring to a boil, salt, cook for 10 minutes. discard in a colander (keep the broth), dry.

Lightly fry the buckwheat with thyme and salt in 1 tbsp. butter, pour hot broth from the mushrooms, cook under the lid, without stirring, until all the liquid is absorbed, 12 - 15 minutes.

Wrap the pot in newspapers and a blanket for 15 minutes.

Cut the onion into thin rings and fry in 3 tablespoons. butter, over low heat until golden brown, 15 min.

In another skillet, quickly fry the mushrooms in the remaining oil over high heat. Arrange porridge on warmed-up plates, put onion and mushrooms on top, serve immediately.

Millet (millet)- This ancient cultivated plant has been known to Asians and Africans for more than 5 thousand years and still remains the main food product of a third of the world's population. At the same time, in the USA and Western Europe, millet was used mainly as feed for livestock and poultry. But in last yearsIn connection with the widespread passion for healthy eating, this cereal rich in protein and carbohydrates is beginning to enter the daily diet of Europeans and Americans, who call it the Russian word proso.

Several types of cereals are obtained from millet: millet shingle, i.e. whole grains, freed only from flower films. Such cereals are distinguished by their intense yellow color, characteristic luster and bitter aftertaste. Polished millet (crushed)contains only grain kernels, completely refined. It is lighter than shingle millet and does not shine. Such millet is better absorbed, cooked faster and is perfect for cereals and casseroles. And finally - crushed millet... It is a by-product of millet processing, namely, crushed kernels.

Millet is boiled as a side dish, stewed with meat, bread is baked from millet flour. Kazakhs love “nauruz-kozhe” - millet fermented on katyk. Ukrainians prefer kulesh - liquid millet porridge with bacon, sunflower oil, cracklings, onions, garlic, herbs. In the Caucasus, until the beginning of the twentieth century, the main food was steep millet porridge - "basta".

Garlic toasts from millet porridge

• 2 cups millet
• 400 ml vegetable broth
• 1 egg
• 1 clove of garlic
• 1 tsp blends of dried italian herbs (watch out for hidden gluten!)
• Pinch sea \u200b\u200bsalt
• Freshly ground black pepper

Chop the garlic. Rinse the millet thoroughly. Bring the broth to a boil in a heavy-bottomed saucepan. Add all the ingredients except the egg and cook, stirring occasionally, until the mixture begins to lag behind the walls.

Transfer it to a 23 cm diameter round non-stick baking dish, flatten and cool.

Cut into triangles. Place on a large baking sheet, brush with a scrambled egg and bake under the hottest grill until golden brown and crispy.

Serve hot with green salad, vegetables, stewed mushrooms.

Amaranth.Around the world, amaranth grows in warm and temperate regions, or amaranth, used in ornamental gardening. And in Central and South America, its grain (more precisely, seed) species have been bred for thousands of years. In the pre-Columbian era, amaranth was one of the staple foods of the indigenous peoples of Mexico, tons of its tiny seeds were sent annually to the capital as a tribute to the supreme ruler.

In the 1950s, when scientists proved the extraordinary nutritional properties of amaranth, farmers in South, Central and even North America again "took up" the forgotten grain crop.

There is as much protein in amaranth as in other cereals. It is very rich in lysine, an amino acid necessary for humans, which is not found everywhere in sufficient quantities.

The yellowish brown amaranth grains with a slight peppery flavor are usually boiled as porridge or made into flour. Broths are seasoned with cereals, served as a side dish. In Mexico, a kind of sweet "popcorn" is made from seeds mixed with honey, and in Chile the seeds are fermented to produce a "beer" - chichi.

Amaranth soup

• 70 g amaranth
• 1.5 l chicken broth
• 2 tomatoes
• 1 potato
• 1 small zucchini
• 100 g corn
• 1 large onion
• 2 cloves of garlic
• 1 large yellow bell pepper
• 3 tbsp olive oil
• Large bunch of spinach
• Large bunch of parsley

Amaranth pour cold water, bring to a boil, cook for 10 minutes, put on a sieve.

Chop the onion and garlic. Peel potatoes, seed tomatoes and peppers, and cut into cubes.

Fry the onion and garlic in oil, 5 minutes, pour the broth, add the vegetables, cook under the lid for 5 minutes. Add amaranth, cook for 8 minutes. Add chopped parsley and spinach, cook for 1 min.

Quinoa.In the Andes, quinoa (quinoa, quinoa, rice quinoa) has been valued since time immemorial, the Indians considered its grains sacred, "the mother of all grains." This highest grain crop in South America still plays a very large role in the cuisine of Peru, Chile, Bolivia, Ecuador, Colombia.

Rich in vitamins, protein and amino acids, the nutritious black, white, or red flat seeds of quinoa produce flour and cereals. They make tortillas, porridge and even brew beer.

The grain is preliminarily washed well and soaked, since its surface layer contains bitter substances. Grains sold in supermarkets have already gone through this procedure.

Quinoa is prepared in the same way as rice. When finished, they become translucent. They can be used as an addition to soups and salads, as a side dish for hot dishes, for stuffing vegetables. Pasta is made from quinoa in the USA.

Quinoa with black beans

• 150 g quinoa
• 150 g frozen corn
• 100 g black beans
• 1 red bell pepper
• 1 onion
• 350 ml vegetable broth
• 3 cloves of garlic
• 1 tbsp corn oil
• Small bunch of cilantro
• Pinch of cumin
• Pinch of cayenne pepper
• Salt
• Black pepper

Soak beans for 8 hours, change water, boil until tender (1 hour). Drain the water.

Soak the quinoa in cold water for 1 hour, place on a sieve and dry.

Peel sweet peppers from seeds, cut the pulp into cubes.

Chop the onion and garlic, fry with bell peppers in oil over medium heat, 5 minutes. Add beans and quinoa, pour in broth, bring to a boil, cover, cook for 20 - 25 minutes over low heat.

5 minutes before cooking, put corn, cumin, cayenne and black pepper, salt, chopped cilantro.

This dish can be served hot or cold. It goes well with spicy chicken, avocado, sour cream.

Sorghum.This cereal, which looks like corn, has spread throughout the world from Equatorial Africa, India and China. In Africa and Asia, its variety durra is grown as a fodder and grain plant, in South Africa the most important is "kaffir sorghum" - kaffir, in the East the Chinese species - "gaoliang" is widespread.

Porridge is made from sorghum, rich in starch and protein, and unleavened bread and flat cakes are baked from flour. Molasses ("sorghum honey") is obtained from the stalks of sugar sorghum. Sorghum is used to produce starch, beer, various alcoholic beverages and alcohol.

Sago. Initially, this was the name of cereal from granular starch extracted from the heart of the sago palm. In Russia, where palms grow poorly, the word "sago" began to denote a cereal of potato starch, similar in appearance, from which porridge was cooked. A feature of sago is the virtual absence of protein.

Good Recipe - Cornbread Cornbread

• 2 cups cornmeal
• 1 glass of milk
• 1 glass of kefir
• 1 egg
• ½ cup sugar
• ½ cup honey
• 1 tbsp salt
• 1 tbsp soda
• 1 tbsp butter

Knead flour, milk, kefir, beaten egg, sugar, honey, salt, soda and butter into a batter. Put the dough in a greased form and bake for 40 - 50 minutes at 200 degrees.published

Porridges are returning to their rightful place on our tables, and most importantly, they are no longer just an addition to meat, but become the main ingredient in dishes. Some of the cereals can also be eaten by people who are gluten intolerant. Here is a list of the most popular gluten-free cereals for kids and adults.

Gluten-free cereals: oats (?)

Usually a list of gluten-free cereals dispenses with this popular culture. However, not everything is so simple here. Is oatmeal gluten free? The debate about the need to eliminate oats from a gluten-free diet is still ongoing. On the one hand, proteins in oats (avenins) are not thought to elicit the typical celiac disease immune response to the same extent as proteins from wheat, rye or barley. Based on this approach, most people with gluten intolerance can afford to eat oats. In some countries (for example, in Finland) small consumption is allowed.

However, in other regions and states, oats can be heavily contaminated during cultivation with other cereals. Therefore, regardless of the "good" research results from other countries, it is recommended to completely eliminate it from the diet. People who are forced to avoid even trace amounts of this protein should be careful with this cereal and buy oatmeal or other gluten-free products, that is, labeled as "gluten-free."

So, with very big caveats, oats can be included in the list of gluten-free cereals. It remains only to talk about the benefits of cereals - just her, and not oatmeal or flakes. It is much less popular, and one can only regret it, because cereals are richer in nutrients. It is a source of complex carbohydrates, protein, antioxidants, B vitamins, vitamin E, iron, magnesium, phosphorus, zinc. Oatmeal is also very rich in valuable soluble fiber in the form of beta-glucan, which slows down the absorption of fat, lowers blood sugar and increases feelings of fullness. Oats have a protective effect on the mucous membrane of the gastrointestinal tract. Reduces cholesterol levels and has an anti-tumor effect ..

How to serve

Gluten-free cereals: rice

Is Rice Gluten Free? Unlike the case with oats, the answer is clear: no. Minimally processed brown rice (or better yet, wild) is especially useful. This is the perfect replacement, but you can't overdo it, because, like other cereals, it has a high glycemic index. However, rice is completely safe for people whose bodies do not accept gluten.

Gluten-free cereals: buckwheat

We know this cereal obtained from buckwheat grains mainly in the form of fried, which has a rich, strong taste. However, unroasted buckwheat is richer in nutrients (roasting destroys about 50% of vitamins) and also more versatile. It has a creamy color with greenish reflections and a delicate, slightly sweet taste. It contains a lot of protein, fiber, potassium, magnesium, calcium and iron. It provides the body with folic acid and vitamin E.

How to serve

Gluten-free cereals: millet

Its origin is in millet, a gluten-free grain. Millet porridge is a good source of protein and complex carbohydrates, fiber, beta-carotene, vitamin E and B group, calcium, iron, phosphorus, potassium and lecithin. It is one of the few grains that is alkaline and balances the adverse effects of acidic foods such as meat, dairy products, sugar and white flour. Millet porridge is rich in silicon, which is essential for healthy skin, hair and nails, and also prevents atherosclerosis and lowers cholesterol levels, plays an important role in the process of bone mineralization and prevents their decalcification. It is an easily digestible product, it is well suited for recuperation, providing the body with the nutrients it needs.

How to serve

Gluten-free cereals: corn

Every gluten-free dieter sometimes wants to eat pasta or breaded, such as tofu. Then corn comes to the rescue. If they eat pasta, it is most often corn. The product is obtained from refined and crushed grains, it is cheap and readily available, but you need to be careful with it: it contains more carbohydrates than other cereals.

Gluten-free corn grits are inferior in terms of nutrient content to other "colleagues", but still it is worth diversifying the menu with its help. It supplies complex carbohydrates, fiber, vitamins A and selenium. Its properties are similar to semolina, but unlike it, it does not contain gluten. In addition, it is easily digestible, gentle and versatile.

How to serve

Gluten-free cereals: amaranth

This is a "relative" "of quinoa and ... spinach, because it also belongs to the same family. Several years ago it was still practically unknown, but today it is gaining more and more popularity. Meanwhile, amaranth was the food staple of the Incas, Mayans and Aztecs. Today it is widely used in Asia, Africa and South America.

The groats are easily digestible, very rich in protein, fiber, B vitamins, iron, calcium and phosphorus. Provides antioxidants to the body, as well as mono- and polyunsaturated fatty acids. Reduces high blood pressure, reduces risk cardiovascular disease, cancer and diabetes.

How to serve

Gluten Free Cereals: Quinoa

Quinoa, originally from South America, is appreciated more and more today. The big benefit of this gluten-free cereal is that it supplies protein in the form of all the essential amino acids. It is also rich in omega-3 fatty acids, magnesium, calcium (more than milk), phosphorus, manganese, vitamins A, C, E and group B. Quinoa grains contain saponins that protect plants from pests, so when growing this crop there is no need to use chemical means of protection. In addition, they exhibit anti-allergic, anti-inflammatory effects, stimulate the immune system.

Quinoa is highly digestible, has a low glycemic index, therefore it is suitable for diabetics. It is especially recommended for the prevention of not only diabetes, but also cardiovascular and cancer diseases. Unfortunately, this gluten-free cereal, which is fashionable today, is not always available, and after cooking does not increase in volume as much as, for example, millet. So it turns out to be a rather expensive pleasure if you cook for a large family.

How to serve

Gluten Free Cereals: Teff

This is still a little-known pseudo-grain in our country, which is also called the Abyssinian tee. This is the staple diet of Ethiopian marathon runners. The plant is very resistant to adverse weather conditions and diseases, so it grows even where it is not possible to grow other crops.

Teff is rich in protein, fiber, calcium (about 123 mg in a glass of cooked porridge), iron, folic acid, B vitamins and antioxidants. Provides us with the essential amino acids lysine, methionine and cysteine. Has a low glycemic index. The grains are small, varying in color from milky white to black, and do not have a very pronounced taste. Teff can be bought from us in the form of whole grains, cereals and flour.

How to serve

The list of gluten-free cereals for kids and adults doesn't end there. In stores, you can increasingly find other safe foods for those suffering from protein intolerance worthy of attention. These are, in particular, sago, sorghum, tapioca, cassava and others.

Gluten-free cereals and simple recipes with them

New products, including cereals, appear on our market, in “healthy food” stores. Which of them can (and should) be used by celiac patients, and which cannot?

Note of Dr. E.M. Artyomov: the categorical ban on these products applies only to celiac patients. As for patients with gluten enteropathy and just people who want to lead a healthy and comfortable lifestyle, in those cases when a product is acceptable for this category of people due to its low gluten content, it is highlighted in green. In addition, celiac patients should consider the presence of gluten in the germ of corn kernels. This, by the way, results in a ban for these patients on "pshonka" - boiled whole corn cobs, canned corn grains, as well as non-industrial corn flour. In the industrial production of corn flour, the germ is removed from the grain during grinding!

• Cereals: rice, buckwheat, corn, millet (millet), Italian millet (chumiza), sago, sorghum, amaranth, quinoa, montina;
• Root vegetables: potatoes, sweet potatoes (sweet potatoes), tapioca, cassava;
• Legumes: soybeans, peas, beans, lentils, chickpeas, mung beans, etc.;
• All vegetables and fruits;
• Meat, fish, eggs;
• Milk and natural fermented milk products (kefir, yoghurts, fermented baked milk, curdled milk, etc.);
• Hard cheeses, except for those produced in Russia and Ukraine, in violation of GOST / powdered gluten is added - gluten! /, Butter, vegetable oil.

Buckwheat is a close relative of rhubarb and sorrel. This herbaceous plant comes from the mountainous regions of India, Burma and Nepal, where it was first cultivated more than four thousand years ago. From India, "black rice" came to China, Central Asia, Africa, the Caucasus and Greece. In Kievan Rus, Greek monks were engaged in breeding it. Apparently, that's why they began to call her "Greek" cereal. In addition to common buckwheat, there is another, wild-growing species of this plant, which is widespread in Siberia and the Urals - Tatar buckwheat (Fagopyrum tataricum). In Ukraine and in the Volga region, she is called "Tatar".

In the South Russian, Ukrainian and Western Ukrainian regions, buckwheat is sometimes called a "drop cap" - for the similarity of its seeds to beech seeds. The Dutch boekweite, the German buchweizen and the English buckwheat also translate as "beech wheat". French (ble sarassin) and Italian (grano saraceno) - Saracen grain - are most likely associated with the dark color of the grains.

Buckwheat porridge with porcini mushrooms

• 2 cups of selected buckwheat
• 300 g frozen porcini mushrooms
• 2 large onions
• 5 tbsp ghee (in post - vegetable) butter
• 1 tsp dried thyme
• Salt to taste

Brush the mushrooms without defrosting, pour 1 liter of boiling water, bring to a boil, salt, cook for 10 minutes. discard in a colander (keep the broth), dry.

Lightly fry the buckwheat with thyme and salt in 1 tbsp. butter, pour hot broth from the mushrooms, cook under the lid, without stirring, until all the liquid is absorbed, 12 - 15 minutes.

Wrap the pot in newspapers and a blanket for 15 minutes.

Cut the onion into thin rings and fry in 3 tablespoons. butter, over low heat until golden brown, 15 min.

In another skillet, quickly fry the mushrooms in the remaining oil over high heat. Arrange porridge on warmed-up plates, put onion and mushrooms on top, serve immediately.

Millet (millet) is an ancient cultivated plant known to Asians and Africans for more than 5 thousand years and still remains the main food product of a third of the world's population. At the same time, in the USA and Western Europe, millet was used mainly as feed for livestock and poultry. But in recent years, due to the widespread passion for healthy eating, this cereal, rich in protein and carbohydrates, has begun to enter the daily diet of Europeans and Americans, who call it the Russian word proso.

Several types of cereals are obtained from millet: millet-shingle, i.e. whole grains, freed only from flower films. Such cereals are distinguished by their intense yellow color, characteristic luster and bitter aftertaste. Polished millet (crushed) contains only grain kernels, completely peeled. It is lighter than shingle millet and does not shine. Such millet is better absorbed, cooked faster and is perfect for cereals and casseroles. And finally - crushed millet. It is a by-product of millet processing, namely, crushed kernels.

Millet is boiled as a side dish, stewed with meat, bread is baked from millet flour. Kazakhs love “nauruz-kozhe” - millet fermented on katyk. Ukrainians prefer kulesh - liquid millet porridge with bacon, sunflower oil, cracklings, onions, garlic, herbs. In the Caucasus, until the beginning of the twentieth century, the main food was steep millet porridge - "basta".

Garlic toasts from millet porridge

• 2 cups millet
• 400 ml vegetable broth
• 1 egg
• 1 clove of garlic
• 1 tsp blends of dried italian herbs (watch out for hidden gluten!)
• Pinch of sea salt
• Freshly ground black pepper

Chop the garlic. Rinse the millet thoroughly. Bring the broth to a boil in a heavy-bottomed saucepan. Add all the ingredients except the egg and cook, stirring occasionally, until the mixture begins to lag behind the walls.

Transfer it to a 23 cm diameter round non-stick baking dish, flatten and cool.

Cut into triangles. Place on a large baking sheet, brush with a scrambled egg and bake under the hottest grill until golden brown and crispy.

Serve hot with green salad, vegetables, stewed mushrooms.

Amaranth. Around the world, amaranth grows in warm and temperate regions, or amaranth, used in ornamental gardening. And in Central and South America, its grain (more precisely, seed) species have been bred for thousands of years. In the pre-Columbian era, amaranth was one of the staple foods of the indigenous peoples of Mexico, tons of its tiny seeds were sent annually to the capital as a tribute to the supreme ruler.

In the 1950s, when scientists proved the extraordinary nutritional properties of amaranth, farmers in South, Central and even North America again "took up" the forgotten grain crop.

There is as much protein in amaranth as in other cereals. It is very rich in lysine, an amino acid necessary for humans, which is not found everywhere in sufficient quantities.

The yellowish brown amaranth grains with a slight peppery flavor are usually boiled as porridge or made into flour. Broths are seasoned with cereals, served as a side dish. In Mexico, a kind of sweet "popcorn" is made from seeds mixed with honey, and in Chile the seeds are fermented to produce "beer" - chichi.

• 70 g amaranth
• 1.5 l chicken broth
• 2 tomatoes
• 1 potato
• 1 small zucchini
• 100 g corn
• 1 large onion
• 2 cloves of garlic
• 1 large yellow bell pepper
• 3 tbsp olive oil
• Large bunch of spinach
• Large bunch of parsley

Pour amaranth over with cold water, bring to a boil, cook for 10 minutes, fold on a sieve.

Chop the onion and garlic. Peel potatoes, seed tomatoes and peppers and cut into cubes.

Fry the onion and garlic in oil, 5 minutes, pour the broth, add the vegetables, cook under the lid for 5 minutes. Add amaranth, cook for 8 minutes. Add chopped parsley and spinach, cook for 1 min.

Quinoa. In the Andes, quinoa (quinoa, quinoa, rice quinoa) has been valued since time immemorial, the Indians considered its grains sacred, "the mother of all grains." This most high-altitude grain crop in South America still plays a very large role in the cuisine of Peru, Chile, Bolivia, Ecuador, Colombia.

Rich in vitamins, protein and amino acids, the nutritious black, white, or red flat seeds of quinoa produce flour and cereals. They make tortillas, porridge and even brew beer.

The grain is preliminarily washed well and soaked, since its surface layer contains bitter substances. Grains sold in supermarkets have already gone through this procedure.

Quinoa is prepared in the same way as rice. When finished, they become translucent. They can be used as an addition to soups and salads, as a side dish for hot dishes, for stuffing vegetables. Pasta is made from quinoa in the USA.

• 150 g quinoa
• 150 g frozen corn
• 100 g black beans
• 1 red bell pepper
• 1 onion
• 350 ml vegetable broth
• 3 cloves of garlic
• 1 tbsp corn oil
• Small bunch of cilantro
• Pinch of cumin
• Pinch of cayenne pepper
• Black pepper

Soak beans for 8 hours, change water, boil until tender (1 hour). Drain the water.

Soak the quinoa in cold water for 1 hour, place on a sieve and dry.

Peel the bell peppers, cut the pulp into cubes.

Chop the onion and garlic, fry with bell peppers in oil over medium heat, 5 minutes. Add beans and quinoa, pour in broth, bring to a boil, cover, cook for 20 - 25 minutes over low heat.

5 minutes before cooking, put corn, cumin, cayenne and black pepper, salt, chopped cilantro.

This dish can be served hot or cold. It goes well with spicy chicken, avocado, sour cream.

Sorghum. This cereal, which looks like corn, has spread throughout the world from Equatorial Africa, India and China. In Africa and Asia, its variety durra is grown as a fodder and grain plant, in South Africa the most important is "kaffir sorghum" - kaffir, in the East the Chinese species - "gaoliang" is widespread.

Porridge is made from sorghum, rich in starch and protein, and unleavened bread and flat cakes are baked from flour. Molasses ("sorghum honey") is obtained from the stalks of sugar sorghum. Sorghum is used to produce starch, beer, various alcoholic beverages and alcohol.

Sago. Initially, this was the name of cereal from granular starch extracted from the heart of the sago palm. In Russia, where palms grow poorly, the word "sago" began to denote a cereal of potato starch, similar in appearance, from which porridge was cooked. A feature of sago is the virtual absence of protein.

Good Recipe - Cornbread Cornbread

• 2 cups cornmeal
• 1 glass of milk
• 1 glass of kefir
• 1 egg
• ½ cup sugar
• ½ cup honey
• 1 tbsp salt
• 1 tbsp soda
• 1 tbsp butter

List of Safe Gluten Free Cereals

Many people are often worried about whether gluten is harmful to health and what are the signs of its intolerance. A list of gluten-free cereals will be helpful in organizing a diet for people with celiac disease.

Gluten is a complex protein, gluten, found in cereals. Gluten is a tasteless mass grayThe gluten compound contains various peptides, amino acids and proteins. Most of all gluten is found in cereals such as wheat, barley, semolina, rye, oats. Its high content in wheat flour (more than 80%), so the more gluten, the fluffier and softer the dough will be. For this reason, gluten is found in almost all bakery products, desserts, such as pastries, cakes, cookies. It is also found in foods such as chips and breakfast cereals. Bread products that do not contain gluten will taste different from the usual baked goods. They are not so soft and airy and have a bland taste. The shelf life of these gluten-free products is significantly shorter.

In addition to baked goods, this protein is found in many other foods. Sauces, ketchups, gravies, ice cream contain this gluten, due to which manufacturers increase the density of their products. It is also contained in various semi-finished meat products and sausages to improve the plasticity and density of the minced meat.

This protein can also be found in various alcoholic beverages, beer, dairy products, sweets and chocolate. The gluten content of various foods will be shown in the following table:

Celiac disease is a serious and rare condition associated with dysfunction of the gastrointestinal tract and the body's inability to tolerate gluten. Allergies or gluten intolerances are much more common, especially in newborn babies. It differs from celiac disease in that gluten-containing foods are not digested in the stomach and unpleasant symptoms such as abdominal pain, bloating, liver disease, dermatitis, skin diseases, etc. very often occur in people who have reached adulthood, therefore people over 50 need to pay attention to possible appearance such symptoms. In this case, you need to tell yourself: now I eat gluten-free products! And change your diet, exclude cereals containing gluten, baked goods made from wheat flour and replace them with healthier foods: lean meat, vegetables, fruits, gluten-free cereals.

The diet of a healthy person who has no contraindications to the use of gluten must necessarily include this protein, since the absence of this gluten leads to a lack of vitamins B and D, iron and magnesium. If you have problems with gluten tolerance, you should switch to gluten-free cereals. What cereals are gluten-free? These include the following grains:

1. 1. Millet. Millet does not contain gluten and is a good source of iron, calcium, zinc, silicon, magnesium, as well as vitamins E, B1, B2, B5 and PP, reduces cholesterol levels and helps prevent atherosclerosis. Millet porridge is an alkaline grain product; it neutralizes the adverse effects of acidic foods such as sugar, meat, dairy products.
2. 2. Fig. Brown rice is considered especially healthy, as it undergoes minimal processing. Rice grains can be used to produce cereals, flour and starch, and rice germ can be used to produce oil. Rice grits are high in carbohydrates and protein, but gluten-free. The use of rice vinegar in the preparation of Japanese cuisine has now become popular. Due to its complex carbohydrate content, rice is very nutritious, but not high in calories and promotes weight loss. However, you shouldn't consider rice as a mono-product, as it can lead to health problems.
3. 3. Buckwheat. Buckwheat grains are also gluten-free. The groats obtained from these grains are known mainly in roasted form. However, roasting destroys about half of the vitamins, so unroasted buckwheat is more valuable and rich in nutrients. It contains a lot of folic acid and vitamin E, potassium, magnesium, calcium, iron. It looks greenish in color and has a pleasant creamy taste.
4. 4. Corn. Porridge made from coarsely ground cornmeal is inferior in nutritional quality and vitamin content to other gluten-free cereals, but it contains complex carbohydrates, selenium, vitamin A and potassium. For those on a gluten-free diet, corn pasta is made from ground corn kernels. At the same time, people with celiac disease need to know that gluten is contained in the embryos of corn grains, therefore, canned corn grains, as well as non-industrial flour and cereals, should not be eaten by them.
5. 5. Oats. Opinions differ about this cereal. The proteins found in oats do not trigger the same strong immune response in celiac disease as wheat, rye or barley, and people with gluten intolerance are allowed to consume it in small amounts. However, in some regions, oats are heavily contaminated with other crops during growing and may contain gluten. There, people with protein intolerance are advised to completely eliminate it from their diet. Oatmeal is richer in nutrients than oatmeal, it has a high content of B vitamins, vitamin E, magnesium, zinc, phosphorus, iron. It lowers cholesterol levels, has a beneficial effect on the gastric mucosa, and lowers blood sugar levels.

There are a number of lesser known gluten-free cereals. These include:

1. 1. Quinoa. This cereal contains all essential amino acids, omega-3 fatty acids, calcium, magnesium, manganese, phosphorus, potassium, B vitamins, vitamins A, E, C. The substances contained in quinoa grains have anti-inflammatory and anti-allergic effects, increase immunity ... The only drawback of this cereal is its high cost.
2. 2. Amaranth. This type of cereal is from the same family as quinoa. It is also rich in saturated fatty acids, antioxidants, calcium, phosphorus, iron, B vitamins. The use of this cereal helps to reduce high blood pressure, and reduces the risk of diseases of the cardiovascular system.
3. 3. Sorghum. This grain contains a lot of thiamine, riboflavin, niacin, biotin, ascorbic and folic acids, it is also rich in magnesium, iron, selenium, zinc, phosphorus. Due to its high carbohydrate and protein content, sorghum is considered a very nutritious cereal.
4. 4. Sago. This is groats made from the trunks of the sago palm. In Russia, potato and corn sago has become widespread, the basis of this cereal is starch, which is so rich in potatoes and corn. Sago contains no gluten and contains a minimum of protein, it is well absorbed by the body and rich in vitamins PP, E, A and trace elements.
5. 5. Chumiza. The so-called black rice. Can also be used to make gluten-free porridge. Grits or flour are made from grains. Groats have a very high energy value and are rich in carotene, B vitamins, silicon, phosphorus, magnesium, potassium. Chumiza dishes normalize the work of the gastrointestinal tract, arterial pressure, strengthen the heart muscle, remove it from the body heavy metals and toxins

Children's allergists and nutritionists have long been saying that babies should not start feeding with cereals containing gluten, especially wheat cereals, including semolina. The enzyme, which is necessary for the breakdown of gluten, usually begins to be produced after 7 months of life. The early introduction of gluten-containing foods into his diet can provoke a serious upset of the digestive system and cause allergies. Today's choice baby food, which does not contain this protein, is very wide.

What cereals to choose to start feeding a child so as not to provoke a gluten allergy? It is best to start complementary foods with buckwheat, rice and corn, these are the most useful gluten-free cereals for the child's body. The largest assortment of gluten-free baby food is produced by Heinz, Nutrilon, Humana, HiPP. Among domestic producers, children's cereals "Agusha", "BellLakt", "Frutonyanya", "Babushkino Lukoshko" are popular. When choosing baby cereal, you need to pay attention to the packaging, all gluten-free products are marked with a special icon - a crossed out spikelet, which means that you are purchasing a product that does not contain gluten.

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What kind of porridge to give a child? Rating of cereals

Why give a child porridge

Porridge is primarily carbohydrates. Carbohydrates are a source of energy in the body. They are consumed by the muscles, and the excess is stored as glycogen in the liver. There are fast and slow carbohydrates.

Fast carbohydrates are sugars, sweets, and buns, these foods are quickly absorbed in the gastrointestinal tract and quickly raise blood glucose levels. They have a high glycemic index. With a sharp increase in the level of glucose in the blood, the muscles do not have time to spend it, and the liver does not convert it into glycogen. Therefore, fast carbohydrates are converted into fats in the body.

Porridge contains slow carbohydrates. Slow carbohydrates are digested and absorbed gradually, they have time to be consumed by muscles and turn into glycogen. They have a low glycemic index. They create a feeling of fullness for a long time and provide the body with energy.

In addition, porridge is one of the main sources of B vitamins. They are needed for nervous system, skin, hair, nails.

The healthiest thing to eat is porridge for breakfast. This will provide the child with energy for the first half of the day.

For children under 2 years old, there is another option - if you give the child porridge at night, he will not get hungry longer and will sleep better.

What is the healthiest porridge?

As already mentioned, in all cereals, carbohydrates, in particular starch (from 48 to 74%), make up the majority. They differ among themselves in the content of proteins, fats, carbohydrates and microelements.

Gluten Free & Gluten Free

First of all, all cereals are divided according to the content of gluten protein in them.

Oatmeal, wheat grits, semolina, barley and barley grits.

They are not only the cause of celiac disease in people who cannot digest gluten, but they can also cause food allergies more often than cereals from another group.

But for healthy people (and children) with normal gluten tolerance, they are no less useful than cereals from another group.

Gluten free cereals

Buckwheat, rice, corn and millet.

These cereals can be eaten by those suffering from celiac disease. These are the lowest allergenic cereals. They are rarely the cause of food allergies.

The most useful proteins are found in buckwheat and oatmeal. Each of these cereals contains 8 essential amino acids. But since the content of some amino acids, in particular lysine in them, is low, these proteins are digested worse than animals.

In last place in terms of nutritional value are proteins of millet and corn.

Here the champions are oatmeal and millet. They contain 6.2 g of fat per 100 g of cereals, and these are healthy vegetable fats containing polyunsaturated fatty acids. These cereals have a very beneficial effect on the nervous system.

By the content of easily digestible carbohydrates

Oatmeal, buckwheat, millet porridge contain the least carbohydrates.

And most of all carbohydrates are in semolina and rice.

Here is the most useful buckwheat.

Buckwheat contains rutin, which strengthens blood vessels. She is the champion among cereals in terms of iron content, but do not forget that iron is absorbed worse from plant products. In general, it contains more vitamins and microelements than other cereals.

Buckwheat is followed by oatmeal, whole wheat porridge and millet porridge.

It turns out the following rating of cereals

1. The most useful buckwheat

• It is gluten free.
• It contains the most valuable protein.
• Most of all vitamins and minerals.
• It is low in carbohydrates and starch, and even less in oatmeal.
• It has the lowest glycemic index among cereals, and contains the substance chiro-inositol, which is useful for the absorption of carbohydrates, including in diabetes mellitus.

2 oatmeal

It is considered the second most useful after buckwheat.

• It has a more delicate enveloping consistency than buckwheat, therefore it can be used in the nutrition of patients with gastrointestinal diseases.
• Oatmeal is high in healthy fats.
• It contains the least amount of carbohydrates and starch.
• Oatmeal contains a lot of vitamins and minerals and enough useful protein, although inferior in all these properties to buckwheat.

It has only 1 drawback - it contains gluten.

Buckwheat and oatmeal are considered the healthiest for a child. Nutritionists recommend including each of them in the child's menu 2-3 times a week, while other cereals 1-2 times a week.

3. Whole Wheat Porridge

• By nutritional value protein is inferior to oatmeal, buckwheat, rice.
• Contains many vitamins and minerals.
• Contains a lot of fiber.

4. Corn porridge

• Low allergenic porridge, gluten free.
• Contains a lot of fiber, does not lead to constipation.
• Kuruuz porridge is the lowest in calories.
• It is well digested, does not cause excessive gas formation.

• Corn protein has a low nutritional value,
• It contains a lot of starch and has a high glycemic index
• Little calcium and phosphorus,
• It takes a long time to cook, while most of the vitamins are lost.

4 millet porridge

• Gluten free, low allergenic porridge.
• Together with oatmeal, it is the leader among cereals in terms of the content of healthy, vegetable fats, favorable for the development of the brain and nervous system.
• Despite the high calorie content, it has a low glycemic index. Does not promote weight gain.
• Contains many vitamins and microelements, the champion among cereals in terms of vitamin B6 content (2 times more than in buckwheat and 4 times more than in oatmeal), a lot of phosphorus and magnesium.
• Contains a lot of fiber.

• Millet protein has a low nutritional value.
• Millet is poorly digested, therefore it is recommended from 1.5 years.
• It takes a long time to prepare, the millet gluten has a slightly bitter taste, it is recommended to pre-soak the millet before cooking.

5 and 6. Semolina and rice porridge

• They contain about 73% carbohydrates and about 70% starch. They have a high glycemic index. These cereals are not recommended for patients with diabetes mellitus and overweight people.
• They are low in fiber and therefore not recommended for constipation.
• There is little protein in rice, but it contains all the essential amino acids, therefore, in terms of nutritional value, it approaches the proteins of oatmeal and buckwheat. Semolina contains more protein than rice, but its nutritional value and digestibility are lower.
• They contain less minerals and vitamins than other cereals. In terms of their nutritional value, they roughly correspond to premium wheat flour. There is no benefit other than weight gain from their use. Therefore, these two cereals are not recommended for daily consumption by healthy children, as well as those with rickets and anemia.

But they are mechanically and chemically sparing food, therefore, they are useful for diseases of the gastrointestinal tract, including diarrhea.

7. Barley and barley porridge.

Barley is a less processed cereal than barley. Barley contains less fiber.

• They contain a lot of fiber,
• Contains the essential amino acid lysine to promote wound healing,
• Have a low glycemic index,
• They contain many vitamins and minerals.

How much porridge can a child eat

• It is recommended to give porridge to a child once a day.
• Porridge volume up to 1 year - ml, 1-2 years - 200 ml, 3-7 years old - ml, 7-10 liters - 250 - 300 ml, over 10 years ml.

What kind of porridge to give a child?

Up to 1 year

The first 4 are gluten-free, low-allergenic and easily digestible.

Mom may well give preference to any of these cereals to her taste (except for rice, it is not recommended for daily use, since it can cause constipation).

You can give your child multigrain cereals - mix different cereals, such cereals are considered more useful, because combine the advantages of different cereals, but on the other hand, they are more allergenic.

For children under 1 year old, porridge is prepared on a mixture that is fed to a child or on breast milk (I have been feeding my son with cow's milk porridge since 6 months, everything is ok, my mother-doctor allowed). WHO allows (but does not recommend) the addition of a small amount of cow's milk to porridge for a child from 6 months.

Up to 1 year old, porridge for children is well boiled. It is useful to add fruits and vegetables to them.

After a year

From 1 year old wheat and semolina porridge are added to the menu, from 1.5 years old millet, from 2 years old barley and pearl barley.

• It is best to make the child's menu varied, alternating between different cereals.
• It is recommended to cook baby cereals after 1 year in milk with the addition of butter or to make porridge with meat, vegetables, fruits. With this preparation, the nutritional value of the porridge increases, the glycemic index decreases, and the components of the porridge are better absorbed.
• Multigrain cereals are considered healthier than single cereal cereals.

bookmarked)))

we always eat twice a day, at night too! oatmeal in the morning, multi-grains in the evening

my porridge does not eat at all (((I only add cereals to soups))) until a year I ate really good porridge

interesting article, thanks.

semolina porridge until 3 years old is prohibited) I give rice, buckwheat and oatmeal)

Thank you so much! Good article)))

We are just relevant)) We will start soon))

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Gluten or gluten, also called "wheat protein", is found in many foods in the daily human diet. The highest percentage of gluten is found in cereals, so it was originally considered an exclusively cereal protein - however, gluten has found use in almost all branches of the food industry.

Mostly in a bakery, since the sticky properties of gluten make the dough soft and elastic - this is what excellent airy buns come from, but also in the production of dried fruits, sausages, juices, sauces, etc. gluten is essential. Consider that part of our usual products, which contains a significant amount of gluten, and gluten-free - various types of cereals and bran. List of gluten-free cereals An important part of a gluten-free diet is gluten-free cereals, more precisely cereals or breads made from them. Having found out which cereals are gluten-free, you can balance your menu if you are intolerant to this protein or simply if you want to eat right. Introducing gluten-free cereals: the first place in the ranking of gluten-free cereals is rightfully taken by rice - especially useful is wild or brown rice, minimally processed; buckwheat - those who cannot tolerate cereals containing gluten can safely introduce fried or unroasted buckwheat into their diet: it contains healthy protein, fiber, iron, magnesium, calcium and potassium, as well as folic acid and vitamin E; millet is a gluten-free grain, and millet porridge is a storehouse of protein and complex carbohydrates, fiber, B vitamins, phosphorus and iron, beta-carotene and lecithin; corn grits will become a successful gastronomic companion in the life of a person who loves pasta: but wheat pasta contains a significant amount of gluten, and made from peeled and crushed corn grains are not only tasty, but also nutritious; There are ongoing discussions about the gluten content of oats: some experts believe that oatmeal is not completely gluten-free, others that the protein contained in oats is not as harmful as gluten, for example, from wheat or rye; amaranth groats are still exotic for the average Russian: they are rich in protein, fiber, iron, phosphorus, calcium, mono- and polyunsaturated fatty acids, are easily digestible and have antioxidant effects. The gluten content in cereals from this list is zero: cereals from these cereals, casseroles and other dishes not only do not contain proteins that are intolerable to many, but are also full of other culinary qualities - they are tasty, healthy, and varied in cooking methods. Whether rice contains gluten or not As already mentioned, rice groats do not contain gluten - for people suffering from intolerance to "wheat protein" different varieties of rice will be useful: brown and black - excellent sources of nutrients, antioxidants, have anti-inflammatory properties; Wild rice is a herb rather than a grain, making it easily digestible and beneficial for those with digestive problems. Despite the fact that the gluten content of rice is zero, whole grain rice will be beneficial in a gluten-free diet, rather than industrially processed rice. What is corn gluten Corn gluten is a valuable product obtained from the processing of corn grain - it is a pure protein and high-calorie product with excellent nutritional properties. Glutenic corn protein is characterized by significant proportions of sulfur-containing amino acids, methionine, cystine and linoleic acid. This powder smells good and, if stored correctly, does not lose its useful qualities for a long time - its main application is the enrichment of compound feed and feed mixtures for game and livestock. For humans, corn gluten in its pure form and in large quantities is harmful: insoluble in water, when consumed in significant quantities, this substance is deposited on the intestinal walls and can cause a disorder in the digestive system. Gluten Free (Gluten Free) Wheat? Wheat is one of the most gluten-containing foods: the percentage of this harmful protein in wheat of the highest grades reaches 30%, which means that fluffy buns and wheat breads, loaves, baguettes, etc. so beloved by many. for celiac disease (gluten protein intolerance) should be eliminated from the diet forever. The hardest thing for people to give up bread - of course, you could replace wheat bread with gluten-free rice or corn flour, but they are more like rubber: heavy and viscous. It is gluten that gives lightness and exceptional taste to baked goods. Scientists different countries are working on a new wheat for celiac disease. After all, wheat gluten - what is it? This is not one, but several dozen different, including useful proteins, so if you exclude (stop or block) the production of a celiac disease-causing protein by the plant, the situation for gluten-allergy sufferers could radically change. Having found out about wheat gluten - what it is, scientists are working on transgenic and natural selective cultivation of new varieties of wheat: useful, safe, with the usual properties, but without gluten protein. Is there gluten in bran? First of all, it is worth making a reservation: there are different kinds of bran - wheat, barley, rye, oat. Since wheat and rye are the most gluten-containing cereals, in the mass industrial production of bran gluten is also contained in the output product. Rice and buckwheat bran are considered the most optimal for a gluten-free diet, and oat bran can be safely included in your healthy diet. Is oatmeal gluten free? In addition to a significant amount of substances necessary for the body (proteins, minerals, fiber and vitamins), oatmeal contains gluten. What is gluten in oatmeal? This is the same greyish sticky mass that gives oatmeal such a unique "slimy" - in contrast to the harmful wheat protein gluten, oat gluten is a healthy vegetable protein rich in amino acids, vitamins A, E and group B. It will be useful for people undergoing severe physical exertion and those who normally tolerate oatmeal gluten. Gluten-free oatmeal is only possible if it is artificially isolated from the cereal - is it possible or not with modern technologies ? It's hard to say - the gluten norms in the final product offered to the user are not regulated, so it is quite acceptable to find a box of oatmeal or bran on the store shelves with the words "Gluten Free" written on it, although in everyday life oatmeal and gluten are inseparable. Does rye contain gluten? Rye, like wheat, contains a significant amount of gluten - about 20-22% per unit of total weight. Moreover, no processing is able to remove gluten from the composition of the cereal culture. In addition to obvious gluten, which is not industrially destroyed, rye can contain hidden (damaged or modified) harmful protein molecules. This is typical for industrially produced rye products: natural rye or modified starch; rye malt; triticale is a hybrid (wheat + rye) product found in multigrain cereals and flour. Gluten in spelled For spelled, wild wheat, two well-known facts can be distinguished: the first, rather negative: in spelled there is gluten, which can cause an allergic reaction in celiac patients; the second, undoubtedly positive: the gluten contained in spelled has a lower concentration than in cultivated wheat - therefore, healthy people or people with partial gluten protein intolerance can eat spelled. Wild, undeservedly and massively forgotten wheat can become a component of a healthy diet, unless a person suffers from complete gluten intolerance: spelled reduces excess weight, the level of bad cholesterol, improves digestion, increases hemoglobin, regulates blood sugar and maintains hormonal balance. Gluten in millet This cereal contains not only a lot of useful substances (minerals, fats, proteins and vitamins), but also gluten - vegetable protein, gluten, which unites all proteins in the product into one group. For a healthy person, gluten in millet is not dangerous, despite the difficult assimilation of protein by the body. At risk for the use of gluten-containing millet are: people who are gluten intolerant and allergic to millet; having damage to the mucous membrane of the small intestine; having low stomach acidity; having disorders of intestinal absorption of gluten. Is there gluten in barley There is an unequivocal answer to the question "does barley contain gluten or not?" Barley, as the cereal from which pearl barley is cooked, is one of the four gluten-containing cereals and there is no getting away from it. Gluten protein in barley is called hordein and its content in cereals is about 2.2-2.8 g / 100 g of product. In addition to this vegetable protein, barley grits contain iron, potassium and starch, but barley porridge is traditionally considered difficult to digest, therefore, in the diet of children early age it is not used. Gluten in buckwheat Buckwheat, along with rice, belongs to gluten-free cereals: fried buckwheat rich in nutrients and vitamins or the more versatile unroasted buckwheat gives the body a lot of protein, iron, magnesium, calcium and fiber, as well as vitamin E and folic acid. This gluten-free cereal is good in the usual fried form, but even from the pre-soaked "raw grain" you can please your homemade with delicious pancakes or homemade bread. And almost everyone loves sweet porridge, supplemented with fresh nuts and fruits. Gluten in Bulgur Since bulgur is a direct relative of durum wheat and is a steamed, partially peeled and finely crushed cereal, it contains almost as much gluten, "wheat protein". For this reason, people suffering from gluten intolerance (celiac disease), as well as those with individual intolerance and allergic reactions to cereals, are not recommended to eat bulgur. The entry Gluten in cereals first appeared by SUNMAG.