Intolerance versus Coeliac Disease
Saturday, April 5, 2008
Surely a little bit of gluten won’t hurt? Well, that depends. If you have coeliac disease, then yes, even a small amount can do damage. However, if you are gluten intolerant your body may be able to cope with small amounts. This article explains why.
Coeliac disease
Coeliac disease is an abnormal immune response to ingested gluten. Normally, our immune system functions to protect us from disease by producing antibodies against foreign, harmful microorganisms and other microscopic particles. In coeliac disease, the body’s immune system mistakenly identifies as harmful the enzyme that helps to break down gluten, and produces antibodies against it. This leads to inflammation of the small intestine lining, which decreases the amount of nutrients absorbed by the body. Without absorbing all the nutrients that the body needs, other problems may also develop, for example, osteoporosis(from a lack of calcium).
The inflammation of the small intestine lining also leads to undigested food passing through to the large bowel. In some people, this causes gastrointestinal symptoms such as bloating, cramping and diarrhoea. However, it is important to note that there is no relationship between the severity of the symptoms and the damage being done to the lining of the small intestine. So, someone with little or no symptoms may have significant damage to their small intestine lining. For this reason, it is crucial that coeliacs do not ingest any gluten.
Gluten intolerance
In contrast, gluten or intolerance is a digestive system response to gluten, rather than an immune response. Generally, the severity of the symptoms is proportional to the amount ingested. Symptoms of gluten intolerance include nausea, stomach cramps, heartburn or reflux, diarrhoea, and bloating.
For example, individuals who suffer from gluten intolerance will suffer more severe symptoms when ingesting larger amounts of food containing gluten. If they eat only a tiny amount, they may not suffer any symptoms.
Conclusion
So, regardless of the severity of symptoms experienced, someone who has Coeliac disease should not ingest gluten, as unseen damage may occur to the small intestine lining.
Someone who has an intolerance to gluten, may be able to tolerate small amounts of gluten, depending on the severity of their gastrointestinal symptoms, without any significant internal damage. Over time, they may be able to work out how much their body can cope without symptoms.
References
http://food-allergies.suite101.com/article.cfm/food_allergies_vs_food_intolerance http://en.wikipedia.org/wiki/Coeliac_disease http://en.wikipedia.org/wiki/Food_intoleranceLabels: article, Celiac Disease, Coeliac Disease, gluten intolerance, symptoms
posted by Gluten Free Life @ 11:23 AM,
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Pizza Base
Thursday, April 3, 2008
Ingredients
- 275g Casalare plain baking flour
- 1 teaspoon baking powder
- Pinch salt
- 1 egg
- 150ml natural yoghurt
Method
- Place the baking mix and salt into a bowl.
- Beat the eggs with the yoghurt and gradually mix into the dry ingredients until a soft dough is formed.
- Knead lightly on a surface lightly floured with baking mix and roll out to a circle large enough to cover the base of a 20cm round baking tin.
- Spread with tomato puree and vegies, salami, cheese, olives, or any other ingredients you desire.
- Bake at 200°C for 25 minutes until the base is cooked through and the cheese is beginning to brown.
Recipe reprinted with permission from Casalare
Labels: casalare, pizza base, recipe
posted by Gluten Free Life @ 6:26 AM,
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Pumpkin Bread
Ingredients
- 400g Well and Good Instant Bread Mix
- 150g Cooked and Mashed Pumpkin
- 450ml Water
- 50g Pumpkin Seeds
- Salt to taste
Method
- Preheat your oven to 215°C/420°F (fan forced 210°C/410°F).
- Grease a 21-25cm x 7cm (8-10in x 2.5in) high loaf tin.
- Mix the Instant Bread Mix, Salt and Water for a total of 3 minutes. (30 seconds on slow until free of lumps, and then 2.5 minutes on high) (For thin sliced bread option, mix for 2 minutes).
- Add the Mashed Pumpkin and Pumpkin Seeds, combine well with a wooden spoon, and then spoon the mixture into the tin.
- Lightly spray with oil to increase the crust, and garnish with some pumpkin slices if desired.
- Bake for 40 minutes.
- For best results, cover the loaf with foil for the first 20 minutes in the oven to avoid burning.
- When ready, let your loaf cool in the tin for 10 minutes to retain moisture.
- If you like a softer crust, brush the crust lightly with water while the loaf is still warm.
Alternative Method (No Mixer Required)
- Preheat your oven to 235°C/455°F (fan forced 220°C/430°F)
- Simply mix with a wooden spoon until the mixture is free from lumps. Then combine the Mashed pumpkin until the mixture is smooth, finally adding the Pumpkin Seeds and combine well.
- Follow the rest of the first method...
Recipe reprinted with permission from Well & Good.
Labels: pumpkin bread, recipe, well and good
posted by Gluten Free Life @ 6:22 AM,
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Specials - April 2008
Tuesday, April 1, 2008
- Pancake / Picklet Mix - was $5.95, now $5.40
- Simple Heat & Eat Vegetable Korma - was $7.95, now $6.90
posted by Gluten Free Life @ 1:25 PM,
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New products in store - April 2008
We've added quite a few new products to our store over the past few weeks.
- Honey Rings - Basco
- Fettuccine Carbonara - Basco
- Corn Chips - Thomas Chipman
- Popcorn - Sea Salt
- Outback Animal Cookies, Fun Pack - Orgran
- Macaroni pasta - Buontempo (Orgran)
Labels: gluten free food, new products
posted by Gluten Free Life @ 1:04 PM,
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