I am concerned that there is a general lack of understanding about what it means to be gluten free.

I am concerned that there is a general lack of understanding about what it means to be gluten free.

I visited a local café recently to buy my celiac daughter a gluten free cake as a treat. It was her birthday and I wanted to spoil her. The local café promoted its gluten free products particularly its delightful home cooked gluten free cakes and biscuits.

Are they really 100% gluten free?

The cakes were temptingly displayed but the first thing I observed which made me suspicious was that the gluten free cakes were displayed on a shelf under where a particularly crumby "gluten" cake was displayed. I selected my gluten free cakes together with some "gluten" cakes for the rest of my family.

To my dismay the young lass serving first picked up the "gluten" cake with her tongs and put them into a cake box, and then used the same tongs to pick up the gluten free cakes which she put into the same box as the "gluten" cake.

Horrors of horrors. These so called gluten free cakes were consequently not gluten free at all. Perhaps they never were. Who knows what safeguards were taken to stop them from being cross contaminated with gluten during the baking process.

This young girl had no idea what she was doing. She had not been trained properly about the responsibilities of providing gluten free food. She was rather taken aback when I informed her that the cakes she was serving me were not gluten free and that I no longer required them.

And so I embarked on my journey to teach as many people as I can about what it really means to be gluten free. To teach then the consequences of getting it wrong by not providing 100% gluten free food when you say it is.

I have written 2 e-books- one for the home and one for cafes and restaurants.  I have also written some training webinars and courses. I am in the process of rolling these training programmes out and I am looking for joint venture partners who may be interested in joining me to spread the word.

Contact me at coaching.glutenfreecooking@gmail.com for further information. Or click on the above if you simply want to buy the books and learn what it really means to be 100% gluten free

Is Eating Gluten Free Just A Health Fad?

The number of people who now say they are gluten free is definitely on the rise. But are people sticking to a gluten free diet simply because it has become the latest health fad, or do they simply feel better without gluten in their diet?

Unless you are diagnosed with one of the gluten related conditions which include celiac disease, non-celiac gluten sensitivity and wheat allergy it is not necessary to consume a gluten free diet and it may even be harmful to you.

Wheat or gluten in the diet is often blamed as the cause of a variety of unpleasant symptoms. Common complaints include abdominal pain, diarrhoea, bloating and excessive wind, as well as lethargy, poor concentration and general aches and pains. Feeling better when wheat or gluten is removed from the diet does not necessarily mean the person has celiac disease or any of the related conditions. A doctor needs to be consulted to investigate all potential causes for these symptoms.

If you feel better when you do not eat gluten you may suffer from one of the gluten related diseases. It is estimated that up to 80% of people with celiac disease are not diagnosed yet. It is advisable that you see your doctor to ascertain if you have one of the diseases discussed. REFER TO THE CELIAC CHECKLIST.  It is critical for your long term health to be properly diagnosed.

Do not go on a gluten free diet until you have consulted a doctor because it may affect the results.

A recent survey from the NPD Group, a market research firm which tracks eating trends reported that 11% of U.S. households follow a gluten free diet, but only 25% of those living in a gluten free home indicate that celiac disease or gluten sensitivity is the reason for the gluten free diet.

There also seems to be a common misconception that a gluten free diet is healthier or that it promotes weight loss. In fact the reverse may be true. Gluten free products may in fact be higher in calories than their non-gluten counterparts, especially baked goods. There is also the risk of developing nutrient deficiency if you omit gluten from your diet. If you go on a gluten free diet it is essential you do so knowing all the nutritional facts associated with it.

It is true that people are abandoning bread and gluten in droves. But wheat has been one of the most important crops for centuries, and wheat has been a staple part of our diet for thousands of years. So why is it now seen as such a toxic substance and so threatening to our health?

Is it because wheat available today has been genetically engineered and developed properties unlike its ancient predecessor? As a population are we simply eating too much gluten in the form of additional additives which bakers add to bread to get the chewy texture we so love? Is it the increased use of refined flours? Or is it the move away from fermentation of bread to the commercial mechanical mixing of dough which alters the gluten structure? Or is it because it is just a passing fad?

Or is it even the gluten which is causing these symptoms in individuals who have not been diagnosed with celiac disease or non-celiac gluten sensitivity?

An Australian researcher into gluten sensitivity, Peter Gibson, of Melbourne's Monash University said that their study has shown that, in people with gut symptoms who have had some relief with the gluten free diet, it is not the gluten that is the culprit, but it is more likely to be FODMAPs'

The study conducted by Gibson suggested that short-chain carbohydrates called FODMAPs (Fermentable Oligo-saccharides, Disaccharides, Mono-saccharides and Polyols) might be the factor leading to the symptoms such as bloating and gut distress and not the gluten as commonly thought. According to Gibson, people mistakenly believe they are gluten sensitive, because they felt better for avoiding wheat, but in actual fact that is because wheat has a high percentage of FODMAPs and it is avoiding the FODMAPs which is making them feel better.

Why gluten has been blamed is that people do often improve with a gluten free diet because wheat, rye and barley, the three cereals that contain gluten, all have high amounts of FODMAPs in them. Unfortunately, wheat has been recognised as containing gluten and, with the media hype and film stars etc. pushing gluten-free, it is quite understandable that people think it is the gluten that was the villain. Wheat contains more than just gluten.

iF YOU DO NEED A GLUTEN FREE DIET CHECK OUT THESE TOP 10 TIPS TO FIND OUT HOW TO DO IT SUCCESSFULLY.

What is the difference between celiac disease and coeliac disease?

What is the difference between celiac disease and coeliac disease?

The answer is that there is NO difference - same disease, same symptoms but it is spelt differently depending on the country.

In America it is spelt celiac and in England and Australia it is spelt coeliac 

There are other spelling differences in medical terminology as well eg spirochete and spirochaete; diarrhea and diarrhoea; hemoglobin and haemogloblin. just be aware when reading artilcles and posts as different people will spell the terms differently

What is Wheat Allergy:

3. Wheat Intolerance

Wheat intolerance or wheat allergy is an allergic reaction to foods containing wheat. Wheat is one of the top eight food allergens in the USA. The law passed in 2004 requires all food packaging to clearly list whether they contained any of eight major food allergens (milk, egg, peanuts, tree nuts, fish, crustacean shellfish, soy and wheat).

If you have a wheat allergy, allergic reactions result from eating wheat or by inhaling wheat flour. Wheat can be found in many foods, including some products you might not suspect, such as beer, soy sauce and ketchup. When a person has an allergy to a specific product, they produce a specific allergy antibody to that product (allergen) known as IgE. This allergy antibody coats the surface of the histamine producing cells (Mast Cells) of the body. When the person is exposed to the allergen such as wheat the immune response triggers the histamine producing cells to release massive amounts of histamine and it is this chemical which causes the allergic response. That is why people take anti-histamines to control their allergies.

A child or adult with wheat allergy is likely to develop symptoms within minutes to hours after eating something containing wheat. Wheat allergy symptoms include:

• Swelling, itching or irritation of the mouth or throat
• Hives, itchy rash or swelling of the skin
• Nasal congestion
• Headache
• Itchy, watery eyes
• Difficulty breathing
• Cramps, nausea or vomiting
• Diarrhoea
• Anaphylaxis
• Wheat-dependent, exercise-induced anaphylaxis

Wheat allergy sometimes is confused with celiac disease, but these conditions differ in both cause and symptoms. A person with a wheat allergy produces an allergy-causing antibody (different from the antibodies produced in celiac) which reacts with certain proteins found in wheat resulting in sudden onset allergic reaction as described above. You can develop an allergy to any of the four classes of wheat proteins — albumin, globulin, gliadin and gluten. Avoiding wheat is the only way to prevent a wheat allergy reaction but medications may be necessary to manage allergic reactions if wheat is accidentally ingested or inhaled.

People with celiac disease have an auto immune response to a particular protein called gluten which is found in wheat and other grains. It is much easier to cater for wheat free diet rather than a strict gluten free one. But if you have a wheat allergy it is critical that you do not consume or inhale wheat products because you could have a very serious allergic reaction.

Note: A person with a wheat allergy may also be allergic to barley, oats and rye.

Find out more about how to achieve a gluten free diet - you can apply this advice to a diet required to manage your wheat allergy as well.

BUY NOW 

Non-Celiac Gluten Sensitivity or Gluten Intolerance

Non-celiac gluten sensitivity otherwise known as  gluten intolerance is a common disease suffered by a large proportion of the population. Unlike celiac disease, non-coeliac gluten sensitivity is not an auto immune disease and therefore it is not usually as severe as celiac disease. It is estimated about 1 in 20 people in the western world have non-celiac gluten sensitivity. But like celiac disease many of these sufferers are undiagnosed.  They notice that they feel better when they do not eat gluten but do not know why.

Non-celiac gluten sensitivity or gluten intolerance occurs when you do not have any or enough of the right type of enzyme in the gut to break down gluten. In the gut digestive enzymes are produced to break down food molecules. These are specific for the type of nutrient which is ingested.

The breakdown of gluten in the gut needs enzymes known technically as DPPIV enzymes which are produced naturally by the digestive system.  If there is not enough enzyme, the digestive system cannot break down foods with gluten in them such as wheat, rye, oats and barley products. 

Consequently you have an adverse reaction to these products and this is known as non-celiac gluten sensitivity or gluten intolerance. The 7 most common symptoms of non-celiac gluten sensitivity or gluten intolerance are:

•       Digestive issues – abdominal discomfort & bloating

•       Fatigue

•       Dizziness

•       Headaches

•       Moodiness

•       Joint swelling & pain

•       Eczema

Symptoms can be mild to severe gastrointestinal symptoms. In mild cases, the symptoms are limited to abdominal discomfort and bloating, fatigue, and headaches. In severe cases it can lead to more serious bowel problems such as Irritable Bowel Syndrome (IBS) and severe diarrhoea.

Consult a doctor for a correct diagnosis It is important to determine the cause of your symptoms and to ensure that you do not have celiac disease. See my previous blog: celiac disease checklist

People with non-celiac gluten sensitivity also need to go on a gluten free diet to control the symptoms. However there are products available commercially such as which supplement the diet to provide the missing enzymes so the person can eat gluten.

Warning   - These enzymatic products  are NOT suitable for those people with celiac disease.

Remember DO NOT start on your gluten free diet until AFTER you have consulted your doctor and a diagnosis of celiac disease has be confirmed. 

If you need to go a gluten free diet because you have celiac disease here is a free report to help you get started: "Top Ten Tips to Follow a Gluten Free Diet Successfully"

Celiac Disease Is An Autoimmune Disease

Celiac disease is an autoimmune disease which means the body’s immune system produces antibodies against gluten which attach to the gluten in the small intestine to form a gluten plus antibody complex. The body’s defense system sees this gluten/antibody complex as an “invader” and attacks it. During this attack the bowel wall is damaged.

Normally your gut has small finger like projections called villi which provide extra surface for your food to be absorbed. In celiac disease the war between the gluten and the abnormal antibodies cause the bowel to become inflamed and damaged.  The damaged villi flatten and this is what causes the physical symptoms and the malabsorption experienced by people suffering from celiac disease.

Once a gluten-free diet is initiated, the intestines will begin to heal and return to normal shape. Children can expect to be symptom free within 3-6 months, but adults may require 2-3 years for healing to occur because they have probably suffered from the damage for longer.

It is possible that long-term damage can occur to the intestinal lining if there is a lengthy delay in diagnosis, but this is rare. Certain symptoms of celiac disease cannot be reversed, such as short stature from reduced growth rates or damage to teeth.

Celiac disease does not go away. You have it for life. If you stick to a strict gluten free diet the symptoms and the long term danger goes away. If you accidentally eat gluten you will react to it because the presence of gluten in your diet will reactivate the production of the antibodies which do the damage.

If you have been diagnosed with celiac disease and  do not go a strict gluten free diet you will remain unwell and risk developing serious life threatening diseases such as intestinal cancer. It is so important to get your gluten free diet right.

The worrying thing is that up to 80% of people with celiac disease have not yet been diagnosed and this is the group of people we need to reach out to so that they can be properly diagnosed and managed on a gluten free diet.

Remember DO NOT start on your gluten free diet until AFTER you have consulted your doctor and a diagnosis of celiac disease has be confirmed. 

If you need to go a gluten free diet because you have celiac disease here is a free report to help you get started: "Top Ten Tips to Follow a Gluten Free Diet Successfully"