What is

Gluten is a protein compound found most commonly
in the grains wheat, barley, rye and oats.
This protein
gives the flour e.g wheat, its structure, strength and
texture. This is why bread has a certain ‘bounce’ or stretch.
Rye and oats contain a slightly different type of gluten
and therefore some people who may believe they are
gluten-intolerant may only be intolerant to wheat and
not, for example, oats).

Common foods that do not contain gluten are: rice
(white and brown), corn (or sometimes called maize),
quinoa, millet, amaranth, potatoes. There are lots of
gluten free products available today.
An example
of gluten free pasta would be brown rice pasta. Sometimes
gluten free cakes are made from almond or coconut flour.

What is

A more serious classification of gluten intolerance is
coeliac disease – where the immune system has a very
serious response to the consumption of gluten.
The immune
system attacks itself and this causes damage to the lining of
the small intestine and other parts of the body. Those who are
gluten sensitive may only experience a range of symptoms but
usually they are not as severe as those experienced by coeliac
sufferers. Undiagnosed coeliac disease can have serious
implications for long-term health. Coeliac
disease sufferers will not be able to tolerate gluten at
any point – meaning will need to avoid gluten for their
entire life.
Being gluten sensitive does not usually pose the
same kind of risk for long-term health and with the right help,
sufferers may be able to re-introduce gluten with no symptoms
after a period of exclusion.

Gluten sensitivity or intolerance is something you can be
born with or develop
(any time from your childhood and
indeed into your 30s, 40s and so on). It is also something that
can be tolerated better if the correct nutritional steps are taken.

Why follow
a Gluten Free

Before a gluten sensitivity (intolerance) or coeliac disease
is actually diagnosed, a person may suspect how they are
feeling is connected to what they have eaten.

Just a few common symptoms of gluten intolerance include:

> Headaches or migraines
> Skin problems (spots, skin rashes)
> Digestive issues e.g. bloating
> IBS- like symptoms (constipation or loose stools)
> Nutrient deficiencies or problems absorbing nutrients
> Gut pain after eating or delayed abdominal discomfort
> Inflammation and joint discomfort

Once correctly diagnosed, a person may find relief from these
symptoms by following a gluten free diet.

How to check
if you’re Gluten

The best way to check for food intolerances such as
gluten, or indeed to identify coeliac disease, is through
your GP or a qualified nutritional therapist.
If gluten
sensitivity is found or indeed coeliac disease, then you may
need professional assistance in following a specific diet. Those
with actual coeliac disease should always speak to their doctor
as this disease can have more serious implications for future health.

If you have suspected gluten intolerance but not coeliac disease,
don’t cut out all gluten containing foods at first. Try removing
wheat and see what happens over a month and use a food diary to
detail your symptoms. Visit a qualified nutritional therapist
to make a professional assessment as it may not be wheat or gluten that is causing you discomfort.
If you are found to be gluten
intolerant, the nutritional therapist will also be able to ensure
that you are following a healthy eating plan and not losing
nutrients through cutting out gluten containing food.

Luckily for those who are Gluten Intolerant Veronica’s
Snacks are for you, all our snacks are Gluten Free and safe
to eat for you and all the family.
If you don’t suffer from a
Gluten Intolerance Veronica’s Snacks are still for you. They’re
Baked, so very tasty, they’re Organic, so extremely healthy
and Low in Fat…
But Most importantly they are extremely YUMMY!!