The importance of gluten-free products: trend or necessity?
Just a couple of decades ago, there was scarce information about celiac disease in Spain. This autoimmune condition is triggered by the ingestion of gluten and related prolamins in genetically susceptible individuals, characterized by chronic inflammation of the small intestine and poor nutrient absorption. Those who suffered from this disease often took years to be diagnosed, and following a gluten-free diet was a daunting task for those who saw this option as the only possible treatment. The market's supply of gluten-free products was insufficient, hard to find, and expensive.
On May 27th, National Celiac Day is celebrated, and on this occasion, it can be said that the situation regarding this disease has significantly improved. Although it remains an "economic and logistical" challenge for those dealing with it, our society has made advances in early diagnosis, food safety, traceability, and labeling, as well as in the diverse range of foods and special restaurants for celiacs.
The Provincial Council of Málaga has been carrying out initiatives for years to raise awareness about this disease, educating society on its causes and consequences, and approving agreements with local entities and associations that provide solutions for the community.
In this regard, its promotional brand Sabor a Málaga already collaborated in 2014 with the College of Physicians and groups of patients and those affected by intolerances to develop a decalogue called Sabor Saludable. This initiative aimed to promote healthy lifestyle guidelines and provide solutions for people with food intolerances and illnesses. Additionally, a campaign was carried out in schools across the province to disseminate this decalogue and introduce students to local products.
Similarly, in 2017, there was also collaboration with the Celiac Association of Málaga (ACEMA) to improve the quality of life for people with celiac disease, promote local gluten-free products, and offer quality services to both the residents of Málaga and tourists with food intolerances who visit us.
Susana Gutiérrez, author of the blog El Tío Vivo Rojo and collaborator with Sabor a Málaga, offers numerous gluten-free recipes on her blog, providing tasty culinary options. She has also cooked these recipes live at various regional fairs organized by the promotional brand of the Provincial Council. Similarly, Reina Traverso from Cantina Niña Bonita and Frutas y Verduras Eladio conducted a show cooking event for celiacs, using local and very healthy products, during the Gran Feria del Parque de Sabor a Málaga.
And this past April 2024, the La Noria Social Innovation Center held a new edition of GastroSocial, this time focused on healthy cooking for people with spinal cord injuries. Numerous allies were involved in the development of this project, including the Provincial Council of Málaga and Sabor a Málaga. Among the activities carried out, Alicia Díaz Quintero, CEO of Obrador Artesano Celi Ali Gluten Free—located in Rincón de la Victoria—stood out by conducting a workshop titled 'Gluten-Free Pastry: Tasty and Healthy Desserts.' During this activity, Alicia explained how her business began after her daughter was diagnosed with celiac disease and how it has evolved to the present day. Her bakery, which specializes in gluten-free bread, sweets, and coffee, prepares traditional pastry recipes, cakes, and bread without gluten. Among the products available for tasting in her own café or for takeout are bread, tea cookies, filled pastries, bagels, paninis, and ice cream.
Celiac disease, also known as the silent disease, increases each year in Spain at a rate of 15%. According to the latest data released by the Federation of Celiac Associations of Spain (FACE), approximately 450,000 people are currently affected, with a higher prevalence in women than in men. Additionally, this association emphasizes the large number of people affected by gluten intake who remain undiagnosed by a specialist—around 70%—because their symptoms can vary from children to adults and may or may not affect the digestive system. In conclusion, it can be said that today between 1% and 3% of the global population suffers from celiac disease.
But what is a gluten-free product?
A gluten-free diet is a meal plan that excludes foods containing gluten. Gluten is a protein found in wheat, barley, rye, and triticale (a cross between wheat and rye).
ACEMA (the Celiac Association of Málaga) provides a diet of naturally gluten-free foods and offers guidance to patients and their families for leading a healthy life. Among the naturally gluten-free foods are milk and dairy products; eggs and their derivatives; edible oils and fats; sugar and sweeteners; a wide variety of alcoholic and non-alcoholic beverages; snacks and pickles; meats, cured meats, and meat products; fish and seafood; fruits; unground cereals such as rice, corn, quinoa, amaranth, millet, sorghum, cassava, buckwheat, sesame, soy, tapioca, or manioc starch; vegetables and legumes; tubers and their derivatives; spices and condiments packaged without grinding or chopping; nuts; homemade soups and sauces made with gluten-free flours; ice cream and some candies. Additionally, it includes bread, fresh baker's yeast, cookies, bakery and pastry products made with special gluten-free flours, and special gluten-free pastas, like those offered by Harinas La Fuensanta.
In the province, there are networks such as Málaga Sin Gluten (with counterparts in localities like Fuengirola and Rincón de la Victoria), promoted by the Celiac Association of Málaga (ACEMA) in collaboration with the city council. These networks integrate restaurants and establishments that offer menus suitable for people with celiac disease, following health protocols that ensure the safety of their consumption. Additionally, resources such as ACEMA's own website, initiatives like Disfrutando Sin Gluten, and forums and groups on social media can be consulted.
And for eating at home, what if we make homemade meals? Is it a trend or a necessity?
Making a daily shopping basket of gluten-free products usually comes at a higher price. Therefore, more and more people are preparing their own dishes, following a trend that is in vogue and, at the same time, has two major benefits: economic savings and a healthier diet.
Is there anything better in life than enjoying homemade food in your own home, surrounded by family and friends? The secret lies in the quality of the ingredients: fresh, seasonal, organic, and sourced from our local Málaga producers, known as local or zero-kilometer products. Therefore, even if you are not celiac or intolerant, we invite you to occasionally indulge in the passion of making healthy gluten-free recipes and start enjoying your favorite dishes with a personal touch and exquisite aroma that will make all the difference.
