For those who aren't aware - A Coeliac (pronounced see-lee-ack) is a person who is intolerant to Gluten - a protein found in Wheat, Oats, Rye and Barley. It sneaks into other foods too, particularly sauces etc where thickeners are used, so it's vital to check the ingredients on EVERYTHING.
I thought this thread might be useful for sharing info on 'replacement' foods. Most diets have lots of grains, breads etc in them, and we should probably try to find out whether the substitutes we're using keep the diet appropriately balanced... Any Coeliac Nutritionists out there who want to contribute? Please?
For example: I use Corn Thins (a bit like rice cakes except less like styrofoam!) as a toast/bread substitute - sure, it replaces the 'crunch' factor, but is it doing the same job as a whole-wheat bread? Is there something more effective someone else uses?
Don't know how many of us are here, but would like to think there's a few (I think it's about 5% of the population)
Coeliac / Gluten Free
Moderators: Boss Man, cassiegose
Slight problem with your poll there. You haven't included an option where someone can vote Yes, they know of it, but don't know anybody with it.
That would then fit me into the equation.
What you could also say is, that the part of the upper intestine where a lot of food is processed, the Illium, is where the Coeliac often manifests, as the Gluten attacks the little structures called Villi, and damages them, preventing proper absorption of nutrients in food.
The easiest and often effective way, to relieve or even cure Coeliac, is to not eat Gluten foods, or have Gluten free alternatives, like Gluten free Bread / Rice etc etc, thereby allowing the Villi to heal and repair.
In many cases that tactic should combat, and often cure Coeliac, and keep the Coeliac person from relapsing.
The only Cereal I have ever heard of that doesn't have Gluten in it, except for possibly Corn and Maize, two main types you did'nt mention in your post, is one called Teff.
Teff being a grain mostly harvested and produced in places like Ethiopia, and often exported to countries like the USA for sale. Not entriely sure though whether it is classed as a fair trade product or not. It would depend on the working conditions / age of workers, who harvest it, and I don't know about that.
That would then fit me into the equation.
What you could also say is, that the part of the upper intestine where a lot of food is processed, the Illium, is where the Coeliac often manifests, as the Gluten attacks the little structures called Villi, and damages them, preventing proper absorption of nutrients in food.
The easiest and often effective way, to relieve or even cure Coeliac, is to not eat Gluten foods, or have Gluten free alternatives, like Gluten free Bread / Rice etc etc, thereby allowing the Villi to heal and repair.
In many cases that tactic should combat, and often cure Coeliac, and keep the Coeliac person from relapsing.
The only Cereal I have ever heard of that doesn't have Gluten in it, except for possibly Corn and Maize, two main types you did'nt mention in your post, is one called Teff.
Teff being a grain mostly harvested and produced in places like Ethiopia, and often exported to countries like the USA for sale. Not entriely sure though whether it is classed as a fair trade product or not. It would depend on the working conditions / age of workers, who harvest it, and I don't know about that.
In the US we call it Celiac Disease. I'm very familiar with it and have a section in E Book about it. It's unfortaunte that so many people are unaware of it. People have it and suffer from various ailments for years because they have no idea they have it. husband is so much better off since he found out! No more tummy aches, no more skin rashes, etc.
Sarah
Sarah
Also, just about every food that had gluten in it has a gluten free alternative, at least here in the US. There are dozens of gluten free creals, pastas, bread, mixes for cakes, pancakes and so on. Look online at www.glutenfreepantry.com and you can order some good stuff.
Sarah
Sarah