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Wheat and Gluten Free Diets
Celiac disease (also known as celiac sprue, gluten intolerant enteropathy,
or gluten sensitive enteropathy) is a condition in which there is a chronic
reaction to substances known as glutens, found in some cereal grains.
This reaction causes destruction of the villi in the small intestine,
this results in the poor absorption of nutrients. The disease occurs in
people who are genetically predisposed, i.e. they have a history of gluten
intolerance in the family, usually after a trigger - such as shock, viral
infection or prolonged stress. It can begin at any time from when grains
are first ingested to later on in life.
| Please note: Celiac sprue is a serious
disease which can be life threatening if not diagnosed. It is very
important that you see your doctor and get a professional diagnosis
if you suspect you might be gluten intolerant. |
Celiac disease can be difficult to spot in some individuals as it is possible
to show no outward signs of disease. There is quite a wide range of symptoms,
which include: wind, bloating, diarrhoea. This is in addition to a wide
variety of symptoms arising from poor absorption such as weight loss,
chronic fatigue, weakness, bone problems. There may also be signs of a
skin disease called dermatitis herpetiformis, in which severe rashes appear
(often on the head, elbows, knees and buttocks). Reactions to ingestion
of gluten can be immediate, or delayed for weeks or even months. There
is no set pattern and celiacs may have all or none of the above symptoms.
Your doctor can do blood tests and/or biopsies to see if you are likely
to be gluten intolerant or not. Some of these tests are done while you
are still eating gluten.
Maybe, or you could be sensitive to the wheat or the yeast. There are
people who can eat rye but not wheat - they are not gluten sensitive as
rye contains gluten. Sensitivities can occur when too much of one particular
food is eaten - wheat (especially poor quality refined wheat) is commonly
over emphasised in the modern diet. If you suspect that you are wheat
sensitive rather than gluten intolerant, try experimenting with eating
a wider variety of grains, in their unrefined form. Excessive intake of
refined foods and milk products can "clog up" the intestines causing poor
absorption of nutrients. This is not gluten intolerance. See your doctor
if you are unsure. Additionally, having a food
sensitivity test might help to clarify which foods are causing the
problem.
Some researchers are convinced that gluten intolerance, whether or not
it results in full-blown celiac disease, can impact mental functioning
in some individuals and cause or aggravate autism, Asperger's syndrome,
attention deficit disorder (ADD), and schizophrenia. Some of the damage
may be healed or partially repaired after time on a gluten-free diet (for
example, problems with infertility may be reversed, some symptoms of autism
may be lessened).
Celiacs should avoid all foods that contain wheat, rye, barley, oats and
some other less well-known grains. There are no other cures except for
this avoidance, although it might be wise to visit a nutritionist or naturopath
to rebuild the body nutritionally. Durum wheat, bulgar wheat, triticale
and semolina are types of wheat and should be avoided. Spelt and kamut
are ancient types of wheat and should be avoided. There are many products
derived from wheat, which may also cause problems such as wheat starch,
hydrolysed wheat proteins. For this reason, it is wise to steer clear
of pre-packaged foods that might contain these items. Also check that
any medication you might be taking does not contain substances that may
be harmful to you.
Unfortunately there are some suspect grains, which may cause problems.
These include: amaranth, buckwheat (or kasha), millet and quinoa. There
is still debate as to whether or not these foods are safe for celiacs.
Technically they should cause no problems, (buckwheat for example is more
closely related to rhubarb than wheat) but some celiacs say that they
do aggravate symptoms (this is perhaps due to cross contamination in the
growing, milling or processing stages).
Rice and corn are safe for celiacs. The following can be milled into flour:
chickpeas (garbanzos), lentils, peas and soya. Alternatively, we stock
gluten free flours and gluten free breads, biscuits and cakes. Many celiacs
invest in a breadmaker and regularly bake their own bread. You can also
experiment with making your own pasta, although we sell rice and corn
pastas. There are many gluten free recipe books available to give you
inspiration and guidance.
Recipes
Relevant Recipes for Coeliacs:
Relevant Recipes for Wheat Sensitives - including all of above:
Enjoy your food!
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Recipes