There are several reasons why someone may follow a gluten free diet:
- They have, like me, got coeliac disease which is a serious medical condition. For us, eating gluten is not an option.
- Some people have an intolerance to gluten but have tested negatively for coeliac disease. They may have symptoms such as bloating and IBS which are alleviated when they eliminate gluten from their diet.
- Some people choose to follow a gluten free diet as a lifestyle choice.
What is Coeliac Disease?
Coeliac disease is an autoimmune disease where gluten triggers an immune response that damages the lining of the small intestine. This damage to the villi interferes with the absorption of nutrients from food. Immediate symptoms will vary for individuals but can include vomiting and diarrhoea. Longer term damage can lead to osteoporosis, infertility and other health problems.
There are a host of coeliac and medical organisations that provide detailed information about gluten and coeliac disease. I would recommend reviewing their websites for more information. Particularly, I would recommend www.coeliac.org.uk as the UK charity representing coeliacs.
What is Gluten?
Gluten is a family of proteins that are present in some cereal grains and gives their dough the elastic texture. The main grains containing gluten are wheat, barley and rye. Products containing these grains therefore also contain gluten: bread, pasta, pizza, beer…
Oats have a protein that is similar to gluten. However, most people with coeliac disease are able to include oats in their diet. For someone who is newly diagnosed, they can discuss the introduction of oats into their diet with their dietitian. The biggest issue with oats is that they are often contaminated with gluten from wheat, barley and rye along the cycle from growing through to packaging. Therefore, those with coeliac disease should only consume oats that are labelled as gluten free.
What is Gluten Free?
Gluten free means food which does not contain gluten….well, actually, food that contains 20 parts per million of gluten or less can be labelled as gluten free in the UK. Be aware that this could vary in other countries and can also vary over time dependent on regulatory and medical requirements.
20 ppm is the level of sensitivity measured for people with coeliac disease.