Sunday 11 December 2016
Living with an intolerance to gluten means that people are always asking me, so what exactly is gluten? I often find it hard explaining in simple measures, so was over the moon to stumble upon this awesome break down in the Sydney Morning Herald today. I highly recommend it as a point of reference.
BREAKING IT DOWN
Gluten is not in all grains: Assuming they haven’t been contaminated, rice, corn, quinoa, amaranth, buckwheat, millet, sorghum and oats are all naturally gluten-free.
Gluten-free does not mean more natural: As well as often being more expensive, gluten-free foods are often as highly processed as products containing gluten.
Gluten is not just in wheat: As well as bread, pasta, barley and rye, it is also often found in salad dressings, vitamins and seasonings.
Coeliac disease: Is an autoimmune enteropathy triggered by the ingestion of gluten. Gluten-sensitive individuals cannot tolerate gluten and may develop gastrointestinal symptoms similar to those in CD, but the overall clinical picture is typically less severe.
Gluten sensitivity: Refers to an adverse reaction to eating gluten that usually does not lead to damage of the small intestine.
Wheat allergy: Is not specifically related to the gut. Reactions to wheat can vary significantly and like other classic food allergies can affect the skin, gastrointenstinal tract or respiratory tract.
Coeliac: Denotes a response to gluten that causes the immune system to attack its own body tissue.
Read more here http://www.stuff.co.nz/life-style/wellbeing/10093474/Getting-to-the-guts-of-gluten