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The FSA inform consumers on gluten!! Multiple advantageous gluten in non-intolerant!!

"The intolerance to gluten should not be an excuse to avoid starchy foods, which form the basis of the Mediterranean diet and have multiple health benefits "….

Gluten is multiple beneficial health for non-intolerant consumers clarifies statement, ο Ενιαίος Φορέας Ελέγχου Τροφίμων Commenting on the new fashion of standard products "gluten free".

as noted, It is a protein component Located in cereals such as Wheat, rye, barley, oats, the kamout and their derivatives.

"The intolerance to gluten not be an excuse to avoid starchy foods, which form the basis of the Mediterranean diet and have multiple health benefits.

In people suffering from celiac caution is advised as to the choice of products free of gluten and in adopting healthy dietary choices. Focus on foods you can eat, not what you can not " underlines EFET.

A diet free of gluten is needed in patients suffering from celiac (celiac disease – is a common disease that involves the 0.3-1% Western population), which is an inflammatory condition of the small intestine due to permanent intolerance to gluten.

indicative:

containing gluten:

• Wheat, Barley, Rye, Oats*, flour or / and products such as flour : bread, pasta, toasted, nuts, cereal, muesli, cake, cookies, cookies

• Kamout

• einkorn wheat flour (Einkorn)

• Semolina

• flour Emmer (Zea / Emmer)

• Couscous

• Flour spelled (Dinkel / Spelt)

• Cereal

• wholemeal flour Graham type

• Malt (eg beer)

• Farina Flour type * due to contamination by gluten during the step of harvesting, transport, storage or / and processing

They do not contain gluten:

• Rice

• Tapioca

• Potato

• Amaranth

• Corn (maize)

• Teff (type wheat)

• Carob

• Flax Seeds

•Σόργος

•Σόγια

• Buckwheat

• Keno

• Millet

•Κάστανο

• Sesame

•Ρεβίθι

It is noted that EU and national legislation, taking into account the dietary peculiarities of people suffering from celiac disease, sets specific requirements for foods intended for this special category of population that can consume safely.

This is achieved by submitting a special treatment food consisting of or containing a / or more ingredients from wheat, rye, barley, oat or their crossed varieties to reduce gluten or / and replacing wheat, rye, barley, oat or their crossed varieties with other ingredients that do not contain gluten.

Τα τρόφιμα αυτά πρέπει υποχρεωτικά να φέρουν την ένδειξηGluten free” or “very low gluten“, provided that the gluten content in the final product does not exceed 20 mg / Kg or 100 mg / Kg product respectively.

Concerning on packaged foods, the consumer must carefully read the ingredients list on food labels, as the foodstuff may contain gluten or even traces thereof.

For non-prepacked food placed directly to the final consumer, information on the presence of gluten should be readily available and accessible in the sales area - supply of non-pre-packaged food or in cases of distance selling before making the purchase.

The intolerance to gluten should not, in accordance with the FSA, be an excuse to avoid starchy foods, which form the basis of the Mediterranean diet and have multiple health benefits.

In people with celiac disease caution is advised as to the choice of products free of gluten and in adopting healthy dietary choices.

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