The number of people affected by coeliac disease is expanding at a great rate – five years ago about one person in 2000 was thought to be affected, now the rate is about one in 100.
People with coeliac disease cannot eat grains containing gluten – that is wheat, rye, barley or oats – into that category, of course, come favourites such as bread and pizza.
People with coeliac disease cannot eat these grains at all – indeed avoidance of gluten is the only treatment for their illness. However, about half the people who avoid gluten do not have coeliac disease but are gluten intolerant – they feel so much better for not eating it and can become cranky when they do.
As well as the obvious foods, people who cannot eat gluten have to be very savvy shoppers and read labels carefully, because as wheat is a cheap and useful thickener it’s found in many processed foods such as some soy and Worcestershire sauces, malted drinks such as Milo, chicken stock, caramel flavouring, cornflakes, sausages, baked beans, Vegemite, confectionery, tomato sauce, yoghurt, smallgoods such as pressed meats and roasted nuts.
Coeliac disease often is not diagnosed until middle age, when the person presents to a doctor with anemia or osteoporosis, conditions that arise because the coeliac disease prevents proper digestion of food. To catch it early, check out symptoms such as diarrhoea, constipation, abdominal pain and bloating. If children instinctively avoid bread – don’t eat their lunchtime sandwiches, for instance – have the doctor check them out.
The Tasmanian Coeliac Society can help with information, shopping guides, a national magazine and local newsletter and notification of support group meetings in Hobart and Launceston. Contact the society on…
phone 6427 2844,
email tascoeliac@hotmail.com
or website www.tas.coeliac.org.au.
Recipe: Gluten free rice spirals with black bean sauce
Leave a Reply
You must be logged in to post a comment.
