In recent years we have been hearing more and more about the
idea of gluten free diet, and gluten free foods are becoming more readily
available in shops, restaurants and cafes. This week’s blog looks at what ‘gluten
free’ actually means, and how it is becoming easier to avoid gluten containing
foods.
The first question that many people ask on the subject is “What
is gluten?” The answer is that it is a protein found in wheat, barley and rye;
if you have ever watched the Great British Bake Off you’ll know that gluten is
what gives dough its elasticity! Gluten is found in many of the food products
we eat every day: bread, cake, pasta, biscuits and even beer.
Most people can eat gluten with no problems. However, 1 in
100 people in Britain are intolerant to gluten – this means that when they eat
gluten, their bodies react badly and their immune system attacks and damages
the lining of their small intestine. This is known as Coeliac disease.
The symptoms of the disease vary from person to person:
while some sufferers have mild symptoms, others can experience bloating,
diarrhoea, nausea, wind, constipation, tiredness, headaches, mouth ulcers,
sudden weight loss, hair loss, anaemia and osteoporosis.
Sadly, at the moment there is no way to cure Coeliac
disease. However there is a very simple way to treat the symptoms: follow a
gluten free diet! Although this may seem like a daunting task to begin with,
there are many staple foods that do not contain gluten: potatoes, rice, eggs,
dairy products, fish, meat, fruits, vegetables and pulses are all suitable for
the diet. In addition, gluten free alternatives for pasta, bread,
cakes, biscuits and much more can be found in supermarkets and shops.
Even cake pops can be gluten free – check out the section
dedicated to it on our website!
For more information on Coeliac disease, visit the Coeliac
UK website:
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