Coeliac Disease Coeliac disease is a condition in which a protein called gluten (a protein found in wheat, barley, oats and rye) damages the jujenum (part of the small intestine) and reduces the absorption of food. Oats contain a protein similar to gluten, called avenalin. Some individuals with coeliac condition can tolerate oats; however, the majority of oat products are contaminated with wheat, rye or barley and this makes them unsuitable for a gluten-free diet. If a patient with celiac conditions follows a strict gluten-free diet, the small intestine recovers and returns to normal. The incidence of coeliac disease in the UK is estimated to be 1 in 100, although it is thought that 60% of sufferers go undiagnosed. A life-long gluten-free diet is the only current treatment for coeliac disease. Sources of gluten can be classified into 2 categories; obvious (like bread, pasta, cakes, biscuits, pastries, and pies) and hidden (binders, fillers, or carriers). This would include spices, flavorings, rusk inside sausages, and wheat starch (used in ice creams, yogurts and sauces). Not following a strict gluten-free diet makes coeliacs prone to a number of health problems. If there is reduced absorption of food, vitamins and minerals by the gut, then deficiencies of certain vitamin and minerals can occur (like calcium, iron, folic acid and vitamin B12). Reduced levels of calcium in the body increase the risk of osteoporosis in later life. Poor compliance to the gluten-free diet- and the constant damaging of intestinal cells ? can increase the risk of intestinal cancer. A dietician can assist in explaining the gluten-free diet, as well as tips on cooking without gluten and analysing labels for gluten-containing ingredients. The dietician will also offer practical advice on how to follow the diet. Coeliac UK, a registered charity for people suffering from coeliac disease, produce information on gluten free foods and offer advice and information on all aspects of the condition. They provide information on local coeliac groups that provide an opportunity to meet with others with coeliac disease. There are also forums on the Internet which enable communication and exchange of ideas with coeliacs all over the world. Gluten is present in many cereals and staples. However, there are also other cereals and seeds that are naturally gluten-free ? such as corn, rice, quinoa and buckwheat. Supermarkets cater for the gluten-free diet. Labeling has improved over the past 5 years and many supermarkets have dedicated aisles with gluten-free products.

Gluten Free Tips #1 Advise the chief. When you go to a restaurant or when you go to a friends tell the chief that you are allergic to Gluten. Most will be very aware of the condition, it is covered in most culinary courses, and they will be only too happy to help you. Gluten intolerance is only one of a hundred food intolerance in modern society so catering for a guests food preferences is all part of the standard service for a modern restaurant. this.

Gluten Free Tips #2 Read the label. These days most manufacturers print the full list of food ingredients on the food packaging for the foods you buy in the shops. Read the ingredient and reject any food products that are not clear. There are many suppliers so reward the ones who try to help you.

Gluten Free Tips #3 Take restaurant cards on holiday. When you go on holiday to a place that speaks another language you do not want to trust to your rusty language skills to explain to the waitress that you are gluten intolerant. Take a foreign language prepared card outlining your condition. In this way you do not put the waitress under pressure, the details are clearly explained in the local language and the card can be passed direct to the chief avoiding any miscommunication.