Understanding Gluten Free

What is Coeliac?

Understanding gluten freeCoeliac is a genetic, auto-immune disorder of the small intestine. It is where the body has an adverse reaction to gluten in the diet and begins to produce antibodies that attack the lining of the small intestine rather than the food products consumed. It is also called gluten intolerance, many people who are genetically prone to it won’t ever suffer any symptoms despite carrying the gene responsible, isn’t that great news? Did you know, this disease is one of the country’s most poorly diagnosed chronic illness, and affects one in every 100 Australians, with almost 157000 unaware that they even have the condition? How strange.

Syptoms indicating Coeliac:

What is Gluten?

Gluten is a protein that is found in many of the foods we eat. It is most common in wheat, rye, barley and oats. Gluten is also used in commercial products such as cakes and breads to add texture and aid in the cooking process. The gluten compound comprises almost 80% of the natural products such as barley and rye.

Common food containing gluten:

  1. Breads
  2. Pasta
  3. Cakes
  4. Cereals

Gluten intolerance occurs when the tiny, hair-like structures that line the small intestine wall called ‘villi’ come in contact with gluten and become inflamed and flattened. The role of ‘villi’ is to absorb the nutrients in food, so for undiagnosed coeliac sufferer who is is still eating gluten, malnourishment becomes a real concern.

A gluten-free diet does not necessarily mean a healthy diet.  It is important that you don’t commence a gluten-free diet until testing  for coeliac disease is complete.

Coeliac and diabetes

People with both has to be extra careful when choosing their food sources. Many gluten-free carbohydrate foods have a higher GI than their gluten-containing counterparts. Aim towards one low GI carbohydrate food at each meal and snack to help lower the GI load of your diet. To determine the glycaemic effect of a meal the quality (GI) and quantity (grams) of carbs in a meal are both important.

Fibre plays a major part in digestive health. It plays a role in feeling full and stabilising blood glucose levels and aids bowel health and cholesterol management. Since the grains removed from the diet of people with coeliac disease are the main sources of fibre, it is vital to compensate by including gluten-free fiber sources

Gluten-free, lower GI carbohydrate choices:

Although Rice is often considered gluten-free, gluten is sometimes added in the cooking and production process of rice.

Gluten free foods:

It is good news that the supermarkets are nowadays have a section allocated for gluten free products and there are even gluten free cakes and pastas are available for the sweet tooth. But it is important to know that gluten-free and wheat-free are not the same thing. Many processed foods that don’t have wheat may contain gluten because of how it assists the cooking process.

Gluten free substitues:

Resources and Recommendations:

Take a Health Check TodayTake a Health check to find out how strong is your Immune System


Shop onlineTo order products to build your Immune system


Hope you have found these tips useful. If so please leave me a comment and let me know. Or if you have a question, or something of value you can add I'd love to hear it.


Sharing is Caring, share this on Facebook, and tweet this. Your friends and followers will thank you. And I thank you in advance.


One Response to “Understanding Gluten Free”

Pingback from Living with celiac disease! Simple Health Tips
Time January 10, 2013 at 9:50 pm

[...] most individuals, a gluten free diet will result in reduced symptoms within weeks. Many individuals report symptom improvement [...]

Write a comment