I am creating this blog as a kind of cookbook and lifestyle resource for those of us who are on gluten free diets for one reason or another. Whether you have been diagnosed with coeliac disease, are undiagnosed but still have symptoms, have a gluten intollerant family member or friend to cook for, or have any untoward reaction towards gluten at all, this is for you. Use the tags on the right to help you find the recipes you are looking for, and have fun! Feel free to leave tips and comments as you go…
What is coeliac disease?
Coeliac disease is caused by an intolerance to gluten, a protein found in wheat, barley and rye – some people with coeliac disease react to oats too – and can be treated by excluding gluten from the diet. The disease can lead to far more serious conditions, such as osteoporosis, infertility and gut cancer if left untreated. The symptoms are very individual but can include tiredness, anaemia, diarrhoea, abdominal discomfort, weight loss, vomiting and mouth ulcers. Coeliac disease in children can stunt growth and have a significant impact on a child’s overall development.
This gluten-intolerance causes an inflammatory response that damages the gut. Villi – tiny, finger-like projections that line the gut – become inflamed and then flattened (villous atrophy), leading to a decreased surface area for absorption of nutrients from food. When the gut lining is damaged in this way, the body can’t absorb all the necessary nutrients from food. Because of this lack of nutrients, people with undiagnosed coeliac disease can have a wide range of stomach and bowel symptoms and can suffer from nutritional deficiencies.
There is evidence to suggest that the prevalence of coeliac disease is 1 in 100 people across Europe, and even globally. The numbers of people with coeliac disease who are medically diagnosed is much less.
In families with the disease there is an increased risk of 1 in 10 due to genetic pre-disposition.
It is a lifelong condition that may be diagnosed in childhood, or not until later in life. The most common age of diagnosis is 40-50; more women are diagnosed than men. The condition cannot be cured but it can be managed effectively by following a gluten-free diet.
There are lots of ways to find help:
-
Your specialist or GP will refer you to a dietitian to help you make the necessary changes to your diet and plan a healthy balance of foods.
-
Many foods are naturally gluten-free, including rice, maize, meat, fish, cheese and eggs as well as vegetables, pulses (peas, beans and lentils) and fruit.
-
There are many gluten-free alternatives to ‘normal’ foods, such as gluten-free breads, pasta, pizza bases and biscuits. Most supermarkets now carry gluten-free ranges, and some foods are available on prescription.
-
You can get information about the choice of foods on prescription and samples of gluten-free foods direct from the manufacturers. Check out Coeliac UK’s Food and Drink Directory or our online list of products and services.
-
Join Coeliac UK and you will receive a free listing of prescribable foods both in our Food and Drink Directory and online prescription list (alternatively you can buy items from our shop).
-
Coeliac UK is devoted to providing information and support to people with the condition. Our Gluten-free Food and Drink Directory contains over 11,000 gluten-free foods and drinks. We also provide advice on reading labels to check for gluten content, how to manage when eating out and managing your healthcare needs – in fact we can help on any aspect of the coeliac condition.
Once you’ve begun the gluten-free diet you’ll feel much better quite quickly, though in some people some symptoms may linger. The gut starts to repair immediately and many people with coeliac disease feel much better within weeks of starting the diet. However, it can take between six months and two years for the villi to recover and gut absorption to normalise fully.
(information courtesy of www.coeliac.co.uk)
