Gluten Free Diet
If you have a gluten intolerance or coeliac disease, then choosing the right foods is essential. Our guide will show you what you can and can't eat plus give you an example diet to try.
What is it?
Gluten is a special kind of protein found in wheat, rye, and barley. Many everyday foods contain gluten including bread, biscuits, pasta and even some man-made meat products such as sausages.
A gluten-free diet is one that completely cuts out gluten, either by eating foods that are naturally gluten-free or by swapping foods that contain gluten for gluten-free alternatives. A gluten-free diet is not the same as a wheat free diet. Bear in mind that some gluten-free foods may still contain wheat.
How does it work?
Gluten doesn't cause a problem to most people but some people's bodies can't tolerate it. No one really knows how or why but it's thought certain people's immune systems react against it.
By cutting out gluten completely, these people will not only feel better day-to-day, they'll also avoid storing up health problems in the future.
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Franki, 7 months [Offensive? Unsuitable? Report this comment.]
I disagree with your comment that 'no one really knows how or why' - coeliac is an auto-immune disease, which means that the body produces antibodies that attack its own tissues - For people with coeliac disease this attack is triggered by gluten whereas gluten/wheat intolerance works like any other intolerance. If you have been diagnosed as coeliac then join the coeliac society (simple web search will find them). tips: always phone restaurants in advance and ask if they cater for a gluten free diet - you will soon learn who knows what they are talking about. Don't feel bad about walking out of a restaurant if you don't feel confident that they can cater for your diet. Shop bought gluten free bread - isn't great as bread but makes nice toast. If you are buying gluten free pasta I find that the maize based stuff is difficult to cook and goes mushy if you cook it for too long - try to buy rice based pasta instead (it is paler in colour) it keeps it's texture better. Continental sausages are less likely to contain gluten - it seems to be mostly us Brits who insist on putting rusk in sausages. --and my final tip - and a warning to food producers - I can't be bothered spending hours in the supermarket reading labels - if it's not clearly labelled as gluten free I don't buy it - why waste time? buy the products that are clearly marked.