Everyone knows that if you are gluten intolerant or have coeliac disease gluten is not your friend. So why do people with coeliac disease or a gluten intolerance avoid gluten like the plague? There are many not so pleasant reasons but we’ll just give you a brief FYI – enough for you to impress your gluten free friends!
What is gluten? Gluten is a protein found naturally in grains such as wheat, barley, rye, spelt and possibly oats. Foods typically made with these grains are breads, cereals, cakes, cookies, crackers, pasta and pizza.
Coeliac disease (pronounced ‘seel-ee-ak’): is a genetic auto-immune condition that affects the digestive process of the small intestine. To put it simply, people who have coeliac disease suffer from damage to the lining of the small intestine when they eat gluten containing foods. This damage makes it very difficult for the body to absorb nutrients from foods and can lead to malnourishment and possibly other complications. The only known treatment is to avoid eating foods containing gluten.
Fact: Coeliac disease affects approximately 1 in 70 Australians. A blood test and biopsy is the best way to diagnose the disease.
Gluten intolerance: In some people, eating or drinking anything containing gluten can cause an undesirable reaction known as gluten intolerance or non-coeliac gluten sensitivity. There is still some work to do to better understand this intolerance. Some research indicates it may not be gluten that is the problem and that the malabsorption of fermentable sugars (FODMAPs) may be the culprit in those with Irritable Bowel Syndrome. Anyone with discomfort should consult their doctor to investigate all potential causes for their symptoms.
The difference: Gluten intolerance is different from coeliac disease, even though some of the symptoms are the same. People with gluten intolerance won't suffer from intestinal damage like someone with coeliac disease which is a genetic condition that can be triggered by environmental factors at any stage in life.
