Kimberly Buchanan asked:


All About Food Intolerance

Food intolerance is becoming much more of a household phrase these days.  For those who haven’t thought about it much or never had a reason to look into it, this is a basic guide to what it is, what some of the most common intolerances are, and some other related information.

Food intolerances can come from a variety of sources.  For example, some people can’t tolerate citrus fruits or other acidic foods. The food intolerances that trouble most people are chemicals (such as aspartame or preservatives), natural compounds (like caffeine), wheat and gluten, and, of course, lactose.

Sometimes it’s hard to distinguish a food intolerance from a food allergy. Their symptoms can be quite similar, but actually they are completely different bodily responses. A food intolerance is a digestive system problem.

If you have a food intolerance, you might experience headaches, gastrointestinal problems, or weight gain. (Wine, cheese and chocolate are notorious headache causers.) Gastrointestinal issues can include gas, bloating, constipation, or diarrhea, which are sometimes mistaken for Irritable Bowel Syndrome. You might also have allergy-like symptoms such as a runny nose, hives, or difficulty breathing.

Lactose intolerance is one of the most common things people suffer from.  It is caused by a shortage of the lactase enzyme. Instead of digesting lactose normally, people with too little lactase can’t process milk sugars properly. When they consume dairy products, the result is fatigue, nausea, and a host of other digestive problems such as gas and bloating.

How serious is lactose intolerance? Children younger than two are especially susceptible to it. These children often need a special non-dairy formula to ensure proper nutrition. Most adults with lactose intolerance (5% of all adults in Ireland and the UK) can tolerate a tiny amount of dairy in their diets. Others can tolerate none at all.

Though more rare, foods that contain artificial preservatives, sweeteners, flavor enhancers, and colors sometimes trigger painful symptoms in people with an intolerance to such substances.

Another very common intolerance is wheat or gluten intolerance. (Gluten is a protein found in wheat.) These conditions have gotten a lot of press lately, and for good reason: gluten intolerance, also called celiac disease in its most serious form, has been linked to behavioral problems, weight gain, and even autism.

Celiac disease is an incurable condition that causes the immune system to attack a person’s own body. In this case, the autoimmune response is triggered by eating foods that contain gluten. Celiac disease can cause all of the symptoms of food intolerance, plus stunted growth and skin conditions. Left unchecked, it can eventually cause bone disease, anemia, and even cancer.

Unfortunately, gluten is found in all wheat products, and even in some products made from barley, rye, and oats. That means that people with gluten intolerance need to avoid certain alcohols, like beer. Wheat can also be found in unexpected places. It’s often used as a filler in ground meat and sausage.  

There are many gluten-free and wheat-free breads, pastas, and cereals – but they’re not created equal. Just because a product is gluten-free doesn’t necessarily mean it’s safe for people with wheat intolerance. Gluten-free products can contain other wheat substances. Likewise, wheat-free products might contain barley, rye, or oats.

Basically, people who suffer from a gluten intolerance must become very good label readers!

If you suspect wheat, gluten, or any other intolerance, speak with your doctor as soon as you can. They will make a firm diagnosis and give you dietary guidelines to follow.

There is a great food intolerance test on the market that I would recommend to anyone who thinks they may be affected by one or several food products.  It takes the guesswork out of figuring out what is causing the problem.

Visit http://www.foodintolerancenews.com

If you find out you do have an intolerance, seek nutrition guidance, as when patients attempt to cut out the offending food group, it can cause malnourishment.  For example, some people avoid dairy products altogether because of their lactose intolerance. Without a good substitute, they risk calcium deficiency.

Jack Sands asked:


Some people are not aware that they have food allergy. It can be difficult to diagnose especially if allergic reactions are not apparent before. Symptoms of food allergy only appear if you exceed the tolerable amount of foods you are allergic to.

Food allergy lets your body react as if some foods are harmful. The immune system of the body then creates antibodies for fighting back food allergens which triggers the food allergy. Once the person eats the food, touches the food, or even inhales its particles, chemicals including histamine are released by the body to protect it from allergens. Allergic symptoms can affect your cardiovascular system, skin, gastrointestinal tract, or respiratory system. Food allergy symptoms are characterized by wheezing, abdominal pain, swelling, itchiness in the throat, tongue, or lips, itchy skin rashes, and runny nose.

Food allergies need to follow special diets. These diets do not contain food allergens as much as possible. It is advised to consult your doctor or dietitian especially if you want to eliminate some types of food from your original diet or begin a specialized diet. It is because you might need some adjustments on the new meal plan or replace any lost nutrients by taking nutritional supplements.

1. Milk allergy diets. You need to eliminate milk and dairy products containing milk. These are good sources of Vitamin D and calcium. So it is necessary to replace it with other kinds of food such as soy products, spinach, and broccoli, also enriched with these nutrients. The labeled ingredients of the products must be always checked. You can also use almond, rice, or soy milk, instead of cow’s milk. Non-dairy goods which include some margarines, cheese, yogurt, chocolate, and ice cream.

2. Egg allergy diets. Young children, adults, and infants are more prone to egg allergies. Elimination of eggs and other products with egg contents is needed. Also check labels carefully because some egg alternatives has egg white contents.

3. Peanut allergy diets. Peanut allergies are one of the most fatal and are potentially serious among all types of food allergies. It contains food allergens most common for triggering allergic reactions. Most commercial foods such as ethnic foods, candy, and baked foods contain peanuts, especially if prepared only by one manufacturer.

4. Tree nuts allergy diets. All products with tree nuts ingredients must be totally avoided even though only one nut triggers your allergic reactions. Some shampoos and lotions also contain tree nuts. Carefully check the product labels.

5. Fish allergy diet. Fish have different species but contains similar proteins. You need to eliminate all kinds of fish from your diet, except if your allergist has already determined the specie that triggers your food allergy. It is also advisable not to visit seafood restaurants.

6. Shellfish allergy diets. Shellfish have different species but contains similar proteins. You need to eliminate all kinds of shellfish from your diet, except if your allergist has already determined the specie that triggers your food allergy. 

7. Soy allergy diets. Soybeans are considered legumes which include kidney beans, navy beans, black beans, string beans, chickpeas, pinto beans, peanuts, carob, licorice, and lentils. This is widely used for processing foods, so make sure to avoid such products.

8. Wheat allergy diets. Wheat proteins are called gluten and wheat made foods are considered as American diet staples, which you need to avoid. Read the labels of the products carefully.

Never forget these diet guidelines to fight food allergies successfully. After all nothing beats caution and preparedness.

Jack Stanley asked:


Diabetes is a condition that millions of people to manage on a daily basis. People with diabetes should be aware of foods and drinks they consume. Whether or not you have a natural diabetes all your life or have been recently diagnosed with type 2 diabetes, it is essential that you engage in healthy food choices.

The majority of your food selection should be based on a whole foods. Whole Foods are natural and organic foods. These foods are created with the highest standards and are suitable for people with conditions such as diabetes, gluten intolerance, and other conditions. Look all organic foods and supermarkets in your area.

What food choices should people with diabetes make to manage their blood sugar diabetes? First, think of nature as vegetables and fruit. Nature has provided a wealth of vegetables to keep tempt your palate. For example, a spinach salad with broccoli and carrots for dinner.

To control your blood sugar levels, you must monitor your consumption of carbohydrates. Breads and pastas are your peak sugar in the blood, but it can be minimized if you eat the whole grain bread and pasta. These are easy to find on a set of organic food market.

For your entry continue to focus on fish, chicken and turkey. You can eat lean cuts of beef and pork in moderation. Be sure to remove fat and skin healthy use of liquid oils such as olive oil when you cook food. Furthermore, stick to non-fat dairy products. You can consume skim milk, cheese and non-fat non-fat yogurt.

If you suffer from diabetes May you feel that you have to ignore the sweet taste of food. This is not the case. You can add cinnamon to a moderation of food to give them a sweet taste. Cinnamon May actually have a positive effect on your blood sugar levels, especially for people living with type 2 diabetes. Hence, cinnamon is an excellent way to get the sweet fix you want.

Finally, remember what you drink! Drinks may be an obstacle to lower blood sugar. Treatment of diabetes should include drinking plenty of water and a diet drink, which sometimes has zero calories.

There are some foods you should avoid like the plague. Avoid processed foods such as candy, chips, soft drinks, fruit punch, and cookies. These contain excessive amounts of sugar and carbohydrates that your blood sugar levels very high. Warning for foods labeled as sugar-free way. This label is misleading and they can often increase your blood sugar levels the most common sugar foods.

Remember that eating healthy foods is not a free for all. If you eat too much any type of food you gain weight. Gaining weight is particularly devastating for people with diabetes. Stick parties to a healthy and control your calorie intake.

May diabetics must spend more time to analyze what they eat and drink, but it is a process to manage. The whole number of organic food supermarkets is increasing which is a major advantage for people with diabetes. Take advantage of their services to help you control your blood sugar level and enjoy the food at the same time.

Daniel St-jean asked:


Whether you’re perfectly healthy (at the moment…) or you’re dealing with low blood sugar or hypoglycemia issues, it’s time to start taking responsibility for your own health and stop looking for the quick fix. It’s time to stop taking the “toxic chemicals” we are all addicted to, starting with sugar.

Cutting out sugar is hard, and withdrawal can last a couple of weeks, but the well-being you can experience when you’re free of sugar is amazing!

You want to feel better and keep your low blood sugar and hypoglycemia symptoms in check? Then get off the sugar roller-coaster! Now!

Anita Flegg, author of Hypoglycemia: The Other Sugar Disease, tells this story:

“Eating sugar makes us feel good. I used to crave sugar constantly and I realized that I was addicted. That sounds extreme but I found that one sugary treat inevitably lead to another. What could I call it but an addiction?

These continual sugar ups and downs are very hard on the system and long-term sugar ‘abuse’ causes wear and tear on your body. As a result, you will probably feel tired, hungry, irritable and unable to concentrate.

The best way to feel better is to get off the ‘sugar roller-coaster’. It’s not easy but the see-saw blood sugar level problem can’t finally be solved until your system gets used to being without the instant gratification of the sugar ‘hit.’

Knowing that I would feel sick by the end of the day was never enough to make me stop. When I was single, there were days when I ate nothing but cookies for supper – a whole bag of cookies!

Yes, I felt sick afterward. Did that stop me from doing it again? No. When I got home from work, I was hungry and my blood sugar level was low. Although I didn’t know it, I was reacting to low blood sugar.

Why didn’t the cookies solve the problem?

Each cookie made me feel better, but each sugar spike was followed immediately by a surge of insulin. The insulin would rapidly bring my blood sugar level back below what felt good so I would have another cookie. I didn’t realize at the time that those were hypoglycemia symptoms.”

This is the danger of using sugar. When these cravings hit, the best thing to do is to eat a protein food – nuts, cheese, egg or meat. Protein foods break down slowly and the sugar is released into the blood stream slowly. No sugar spike means no insulin surge and no more cravings.

Consider “treating” your next sugar craving by eating a small amount of a protein food. Worth a try…

Eliminating sugar from your system has major benefits that make it all worthwhile. Your head will feel clearer, you will have more energy, and you will probably be much less irritable. Your family will appreciate it, too!

Here are some strategies for making the transition easier.

-Every time you have an overwhelming craving for something sweet, have a small protein snack. This is not a quick fix, and may not make you feel better right away, but it will help your body get used to getting slow release (rather than quick hit) foods.

-Try to engage your mind. Go out with friends, work on your hobby, go for a walk or to the gym.

-Find a buddy who will support you in your effort to quit sugar – someone you can talk to whenever you need some moral support and some reassurance that it will be worth it.

-Remind yourself over and over that you will get through this and, when you do, you will feel better than you have in years!

Remember, you are worth the effort, and when you are ready, you will be able to do it.

Here is yet another reason to cut sugar out of your diet. This comes from RealAge:

“A diet that includes an overabundance of foods that rapidly boost blood sugar, such as sweets or sugary soft drinks, may boost colorectal cancer risk, according to research. In a study, women who had an abundance of these foods in their diets had almost a three-fold increase in colorectal cancer risk.”

Yet another reason to cut out the sugar in your diet.

Here’s a not-quite-complete list of sugars that may be lurking in food (in alphabetical order):

Barley malt or malted barley, Beet sugar, Brown rice sugar, Brown rice syrup, Brown sugar, Cane juice, Cane sugar, Cane syrup, Cane syrup solids, Caramel or Caramel coloring, Confectioners’ sugar, Corn sweetener, Corn syrup, Corn syrup solids, Crystalline fructose, Date sugar, Dextrin, Dextrose, Disaccharide, Fructo-oligosaccharides, Fructose, Fruit juice concentrate, Galactose, Glucose, Glycerin, Granulated sugar, Hexitol, High-fructose corn syrup, Honey, Invert sugar, Lactose, Levulose, Malt, Maltodextrin, Maltose, Maple sugar, Maple syrup, Microcrystalline cellulose, Molasses (all kinds), Natural sweeteners, Polydextrose, Powdered sugar, Raisin juice or syrup, Raw sugar, Rice syrup, Simple syrup, Sorghum, Sucanat, Sucrose , Sugar cane syrup, Syrup, Turbinado sugar, Unrefined sugar.

So, before you buy a snack food you think is safe because the list of ingredients does not contain the word “sugar”, think again. I suggest you print this article, cut out the paragraph above and take it with you on your next trip to the grocery.

Buyers beware!

Eat well, be well, live well!

Daniel G. St-Jean

Editor of Help For Hypoglycemia

Publisher of the Help For Hypoglycemia Blog

Brue Baker asked:


When you are diagnosed with Celiac disease or gluten intolerance, your life can become quite difficult if you don’t know how or where to find food that is gluten free. The good news is that you can, it just takes a little effort on your part to learn how you can find the foods that you love, gluten free.

There is a long list of foods that contain gluten that you need to avoid. One of the items on that list is oats. That means that if you are gluten intolerant you can’t eat anything that is made with oats. This includes:

* Cereal

* Cookies

* Breading on some frozen foods

Gluten free oats can’t, or really shouldn’t, advertise themselves as gluten free until they get a certificate from the GFCO (Gluten Free Certification Organization). The GFCO is a non-profit organization that is a part of The Gluten Intolerance Group.

They work with the FDA on occasion. They only check food for the presence of gluten and nothing else. They still urge you to seek out a professional doctor for all your medical and Celiac or gluten intolerance questions.

Get Groats instead of Oats

No that is not a typo. A “groat” is otherwise known as an “oat berry.” They can be found mostly in health food stores, specialty food stores, and other online equivalents. They are round oats with hardly any gluten.

Just be sure to read the label carefully before purchasing. Groats are usually sold whole and you have to grind them yourself to make flour. However, many gluten free products are made with “oat groats,” which you now know are gluten free oats. You can have buckwheat groats, millet groats as well as oat groats.

What About Real Oats?

There are, indeed, gluten free oats made of real oats. They do not contain gluten, perhaps because they are not flattened, processed or treated with addictives and preservatives. You can find these oats by their label which says, “Gluten Free Oats.” However, you need to read the label for gluten content because usually these oats still contain small traces of gluten. Anything under 20 ppm (parts per million) is good, 10 ppm is great.

With all of that being said, there are some Celiacs and gluten intolerant people who do very well on fresh oats that haven’t had anything added to them. The New England Journal of Medicine in 2004 concluded that a small to occasional eating of oats, either gluten free oats or not, did no harm to some Celiacs.

If you are curious as to whether or not you can eat a small amount of real oats or not, consult your physician. If not, try some of the alternatives I listed above.

Nilfisk-Advance asked:


Today, a countless number of people suffer from allergies, asthma or other respiratory conditions. In fact, more than 12% of Australians suffer from asthma and 40% from allergies1. The benefits of HEPA filtration have been widely accepted from helping to reduce allergy and asthma triggers, with the need for a vacuum with a HEPA filter becoming increasingly important.

Each model in the Nilfisk range is equipped with a HEPA filter so efficient, it is more effective than the human lung. The high grade allergen filter is designed to capture 99.999% particles down to 0.3 micrometers including hair, pollen, bacteria and dust mites remains which are common sources of irritation for allergy and asthma sufferers.

In fact, the Nilfisk Extreme range with HEPA H14 filter and HEPA tight construction offers the highest level of filtration available on the consumer vacuum cleaner market. It was awarded the orange butterfly symbol by the French Allergy Foundation for its anti-house dust mite power.

Nilfisk will communicate the importance of HEPA filtration to visitors at the Gluten Free Food and Allergy Show, to be held at the Brisbane Convention and Exhibition Centre (Hall 2), on May 17 and 18. The expo is a lifestyle event designed to inform and educate people about the products and services available to adults and children affected by allergies and food intolerances.

Consumers can pick up a copy of the Nilfisk Active Allergy Avoidance brochure which includes simple steps to reduce the severity of symptoms including, airing rooms frequently, keeping ornaments to a minimum to reduce the number of surfaces that attract dust, dusting surfaces with a damp cloth rather than a feather duster and vacuuming mattresses regularly to reduce dust mites.

For more information, visit www.nilfisk-advance.com.au

1National Asthma Council Australia (NAC) 2007 www.sensitivechoice.com.au

Brue Baker asked:


Gluten intolerance, or celiac disease affects millions of people and drastically affects their diets. When you are gluten intolerant, you have to avoid some of the most popular grains in the Western World, wheat, rye, oats and barley.

To be allergic to wheat in America is akin to being allergic to rice in China. In other words it is hard to find food to eat when you can’t eat gluten products. However, there are gluten free grains that can often be used as substitutions for gluten-laden foods. Rice is one of them.

Don’t Rely On Rice, However

Although any kind of rice is considered by most medical experts to be gluten free, the jury is still out by gluten intolerance sufferers. Some report that they get symptoms from rice, especially white rice.

There are many kinds of rice in the world, including red, brown and long grained wild rice. Try these as opposed to the white rice, you might have better results. There are also substitutions for rice, in case you become intolerant to rice in any of its forms.

The Major Gluten Free Grains

The following is some of the most popular gluten free grains available in most supermarkets, health food stores and ethnic specialty cooking supply stores in the real world and online:

* Quinoa: This is a nutty, rice-like grain from South America that can be used as a substitute in any rice, couscous and some pasta recipes. It takes a couple of tries to get used to it, but a little goes a long way.

* Corn: Yes, corn, and all of its wonderful variations. Not all of it has been converted to ethanol yet. Not only can you eat corn, but you can eat anything made from corn flour and you can substitute cornstarch for wheat flour in gravy recipes.

* Millet: Considered one of the first cultivated grains, let alone being one of the gluten free grains. This is cheap and plentiful.

* Buckwheat: Nice and confusing, isn’t it? Despite the name, buckwheat does not contain wheat, so it’s on the gluten free grains list. Some commercial products like frozen waffles are made of buckwheat and not wheat wheat.

* Sorghum: You see this more and more often in all kinds of foods, whether gluten-free or not. Gluten free beer is often made from fermented sorghum. It looks a lot like sugar cane. It’s a popular ingredient in commercial ice cream.

Other Gluten Free Grains

Other, less well known gluten free grains include amaranth, montina (otherwise known as Indian rice grass), teff (a tiny Ethipoian grain found in ancient Pyramids as well as modern dinner bowls) and wild rice. They may take a little more research to find. But if you see them as ingredients in any commercial foods or condiments, then you know they are safe.

Remember that if you are gluten intolerant the best way to tell if you can or can’t eat something is to read the ingredients. Look out for gluten, wheat, rye, oats or barley as ingredients.

If you are having a hard time finding gluten free foods, you can get a gluten free eating guide. They are easy to find in bookstores and on the Internet. These guides are loaded with all the info you need, as well as recipes, to make some of your favorite dishes at home, gluten free

Jack Stanley asked:


If you have diabetes, you know that monitoring of sugar in the food you eat is essential to your health. It is a daily process control blood sugar. There are many processed snacks such as cookies, sodas, chewing gum and you want to eat, but fail because of your diabetes. Many food companies have created sugar-free foods as a substitute for people with diabetes. If you think these foods without sugar will not affect your blood sugar then think again!

The alarming news that sugar is May free foods have the same effect as sugar foods. How can this be true? Food manufacturers sugar instead of sugar alcohol in an attempt to minimize the effect of foods on your blood sugar. Sugar alcohol is a sugar substitute which has about 50% less calories than regular sugar. Sugar alcohols are natural in origin from foods including fruit.

Sugar alcohols help reduce levels of blood sugar because they are converted into glucose at a rate much slower. Therefore, they do not cause a peak level in your blood sugar as sugar. Moreover, sugar alcohols can be metabolized with very little insulin, if any at all.

Many people with diabetes are often confused by without sugar on the labelling of foods. They automatically assume that they can eat this food because it will not affect their level of sugar in the blood. They do not understand that sugar free means that the proceeds of sugar and alcohol is still an important source of carbohydrates. Therefore, if they consume this product, they will find it difficult to lower their blood sugar levels.

Another negative aspect of the effect of sugar-free foods is that you can experience bloating and diarrhea that sugar alcohols can mimic the effects of laxatives. These negative effects are amplified when you enjoy more of these foods without sugar.

The key is to read food labels on sugar free food products. The food label contains valuable information that diabetics should consider to help control their blood sugar levels. The food label list of nutritional value. Firstly, it is essential to note the size. Serving sizes vary and if you only focus on calories, fat, etc. May you have a false perception of food.

The main areas to consider are the sum total of carbohydrates and sugar alcohols that have the most profound effect on your blood sugar levels. Sugar-free foods will list the sugar alcohols. Examples of sugar alcohols include: sorbitol, mannitol, isomalt, xylitol, lactitol, and hydrogenated starch hydrolysates. Freedom is a food with less than 20 calories and 5 grams of carbohydrates. Check if the food is these guidelines to help determine how it will affect your blood sugar levels and how much you should eat.

Essentially, every person with diabetes should realize that the May sugar-free foods have a similar effect on their blood sugar levels than sugar foods. Be informed and read food labels to ensure that you control your blood sugar levels

Paul Smith asked:


Let’s start by explaining gluten.

Gluten is a protein present in many cereals such as wheat and their derivatives such as wheat flour and all the preparations that contain wheat or wheat starch (100 ppm gluten), such as small goods, hamburgers, pasta, pastry, pizza, batter, shortbread, cake, bread, biscuits, toast, rusks and which may include various forms of confectionary and medications.

Other cereals including rye (secalin), barley (ordein), oats (avein), corn (zein), triticale, and spelt and their derivatives also contain gluten.

Some sources of gluten are obvious whereas others may be hidden or not so obvious. For example, consider the following basic foods.

Malt and malt vinegars derived from wheat and/or barley should be avoided. Caramel colouring derived from or containing wheat may contain gluten and should be avoided if the source is unknown. "Strongbow" Ciders are not acceptable in a gluten free diet for this reason whereas "Mercury" Ciders are.

Some Soy, Tamari and other Sauces may contain wheat and gluten.

Boiled glucose lollies are often coated in wheat starch to prevent them from sticking together and converting them from gluten free to a non acceptable dietary inclusion.

Substances present in the gluten – prolamine and gliadin- are responsible for the reaction in the body that causes poor intestinal absorption of all nutrients from food intake.

Upon exposure to these proteins the enzyme tissue transglutaminase modifies the protein, and the immune system cross-reacts with the bowel tissue, causing an inflammatory reaction.

The intolerance to gluten, commonly known as Coeliac (Celiac) Disease, affects more than 250,000 Australians, and possibly as high as 1 person in every ten people per head of population plus many millions more around the world.

The exact number of sufferers is hard to confirm as it is expected many people with the condition may have few, or vague, symptoms and may be unaware of their condition.

Many people are latent or potential coeliacs, their condition often only becoming apparent due to some major form of stress or illness in their lives or, perhaps, deterioration in their digestive system due to aging.

The disease is thought to have two influential aspects:

Genetic Environmental

The way gluten affects sufferers of Coeliac Disease is not yet fully understood, but it seems to enter the intestinal cells, binding to an intestinal receptor and releasing a substance that damages the defence cells. While the specifics are not entirely clear it is understood that Gluten causes damage to the lining of the small intestine in people with Coeliac Disease causing mal-digestion and mal-absorption of nutrients.

Anyone can develop Coeliac Disease at any age, including babies, children and the elderly, although it is most common among those between 40-50 years of age.

Symptoms can range from:

• Chronic diarrhea,

• Vomiting,

• Irritability,

• Lack of appetite,

• Lack of growth in children,

• Abdominal distension.

• Fatigue

• Irritability

• Headaches

• Unexplained anemia

• Irritable bowel type symptoms

• Osteoporosis

• Infertility and recurrent miscarriages

• Skin rash – typically itchy and blistering

Diagnosing and Treating Coeliac Disease.

The diagnosis of the disease can be done through seeking evidence for verification of the function of intestinal digestion and absorption. This evidence is most often found via a D-xylose examination and determination of fat in the stools. There are also examinations with blood tests and gastroscopy.

For treatment, there must be a change in eating habits, removing forever, foods that contain gluten. The good news is that removing gluten from your daily meals allows the intestinal lining to return to normal for most people.

It is important for those with the problem, their relatives and close friends, to clearly understand which foods are permitted and how to make preparations without any risk to health. The attitude that "a small amount will not hurt you" is not acceptable under any circumstances.

There are numerous allowed foods in a Gluten-free diet, including (among others) cider vinegar, rice, vegetables, fruit, eggs, milk, meat and legumes (not canned). Cereals allowed include: amaranth, arrowroot, buckwheat, chickpeas/garbanzo beans/besan, corn, maize starch, cornmeal, polenta, faba beans, lentils and other legumes, quinoa, rice, rice flour, potato starch, sorghum, soybeans, soy flour and cassava flour or tapioca starch. Fruits including canned, juice and frozen (not sauced), can be digested with no problems unless there are issues with fructose mal-absorption.

Persons with the disease can identify foods containing gluten through the label on the packaging. If something goes wrong ALWAYS consult a doctor or nutritionist.

Unfortunately, people often remain undiagnosed and continue to suffer without knowing they can be helped.

To help create information and awareness we have created a blog, with information about coeliac disease where we hope we can assist individuals, families and friends of those with Coeliac Disease. We welcome you to visit the blog and to contribute to this online community with any information, stories, or questions.

At FG Roberts and Soy Products we are proud of our more than 50 years in business including nearly 20 years active involvement with the Coeliac community. We trust you will find this series of articles and our blog interesting and educational.

 

Brue Baker asked:


When you are diagnosed with Celiac disease or gluten intolerance, your life can become quite difficult if you don’t know how or where to find food that is gluten free. The good news is that you can, it just takes a little effort on your part to learn how you can find the foods that you love, gluten free.

There is a long list of foods that contain gluten that you need to avoid. One of the items on that list is oats. That means that if you are gluten intolerant you can’t eat anything that is made with oats. This includes:

* Cereal

* Cookies

* Breading on some frozen foods

Gluten free oats can’t, or really shouldn’t, advertise themselves as gluten free until they get a certificate from the GFCO (Gluten Free Certification Organization). The GFCO is a non-profit organization that is a part of The Gluten Intolerance Group.

They work with the FDA on occasion. They only check food for the presence of gluten and nothing else. They still urge you to seek out a professional doctor for all your medical and Celiac or gluten intolerance questions.

Get Groats instead of Oats

No that is not a typo. A “groat” is otherwise known as an “oat berry.” They can be found mostly in health food stores, specialty food stores, and other online equivalents. They are round oats with hardly any gluten.

Just be sure to read the label carefully before purchasing. Groats are usually sold whole and you have to grind them yourself to make flour. However, many gluten free products are made with “oat groats,” which you now know are gluten free oats. You can have buckwheat groats, millet groats as well as oat groats.

What About Real Oats?

There are, indeed, gluten free oats made of real oats. They do not contain gluten, perhaps because they are not flattened, processed or treated with addictives and preservatives. You can find these oats by their label which says, “Gluten Free Oats.” However, you need to read the label for gluten content because usually these oats still contain small traces of gluten. Anything under 20 ppm (parts per million) is good, 10 ppm is great.

With all of that being said, there are some Celiacs and gluten intolerant people who do very well on fresh oats that haven’t had anything added to them. The New England Journal of Medicine in 2004 concluded that a small to occasional eating of oats, either gluten free oats or not, did no harm to some Celiacs.

If you are curious as to whether or not you can eat a small amount of real oats or not, consult your physician. If not, try some of the alternatives I listed above.