Coeliac Disease, also called ‘gluten-sensitive enteropathy’ or ‘coeliac sprue’ is a serious and surprisingly common condition that occurs when gluten (a protein found in wheat, barley, oats and rye) reacts with the small intestine causing the immune system to attack, inflame and eventually destroy the delicate lining of the bowel thereby reducing the ability of the gut to absorb necessary nutrients from food.

It is estimated that approximately 1 in 100-300 people suffer the condition and if left untreated, as well as causing great discomfort, can cause anaemia, bone disease and even some forms of cancer. People with insulin dependent diabetes, thyroid problems and ulcerative colitis have an increased chance of developing coeliac disease and in 2004 a study carried out by Bristol University reported that as many as 1 in 100 children may have the condition. Symptoms can include irritability, tiredness, depression, anaemia, diarrhoea, bloating, bone pain, mouth ulcers or itchy skin rash (dermitiis herpetiformis) particularly around the elbows, buttocks or knees and hair loss.

The good news is that the disease can be controlled by avoiding eating gluten – even a tiny trace of wheat or gluten can cause serious illness.  A true gluten free diet reduces all complications and can lead to a complete recovery of the damaged small intestine.  Once diagnosed it is essential that your doctor refers you to a State Registered Dietician or nutritionist to discuss your dietary needs, especially as the undiagnosed coeliac has a poor absorption of nutrients causing a deficit in important vitamins and minerals.

Suitable foods for a gluten free diet are rice, corn (maize), tapioca, buckwheat, potato, quinoa, arrowroot, soya, millet, amaranth and rapeseed oil (canola).

It's important to note that oats do not contain gluten but can be contaminated as they are often milled in the same factory as wheat. If you want to include oats in your diet you should consult with your State Registered Dietician or nutritionist first.

Malt extract and malt extract flavouring are manufactured from barley and can have an effect on some Coeliacs depending on their intolerance levels. Once diagnosed it is important for your doctor to refer you to a nutritionist to discuss your dietary needs.

At G Free we are very aware of the Coeliac's need for nutritious and healthy food and we include in our products the following key ingredients:

For more information (link to netdoctor and Coeliac UK)

top of page

Wheat Allergy and Intolerance - Paula found that the type of wheat now grown has much higher gluten content than wheat grown before the 1950’s and is considerably harder for the body to digest.  Also as a population we are consuming higher than ever quantities of wheat for example in pizzas, pasta, cakes, sandwiches and pastry. Wheat is a hidden ingredient of many other, sometimes surprising products such as sauces (eg. soya sauce and mustard), crisps or as a bulking agent in the guise of modified starch. It is very common for nutritionists to now advise people with health problems to cut out wheat from their diet.

True wheat allergy is rare and often confused with intolerance – an allergy is a serious and abnormal reaction triggered by the immune system whereby immunoglobulin E (IgE) is produced which causes the release of histamine which then produces the allergic symptoms.  Symptoms tend to be quick to materialise and can be extremely serious such as oedema (swelling of lips and tongue), skin rash or in most extreme and rare cases fatal anaphylaxis.  A blood test will detect the presence of IgE and indicate clearly whether a true allergy is suffered.

An intolerance is not an immunological response but nevertheless can cause uncomfortable symptoms such as bloating, migraine, diarrhoea and skin rash or itchy skin.  It can also sometimes worsen conditions such as asthma and eczema.    

Cutting out wheat from the diet is crucial for resolving the symptoms of wheat allergy or intolerance, however wheat flour contains calcium, iron, niacin and thiamin.  It is therefore critical to replace the nutrients eliminated when cutting out wheat.  Alternatives include rice, maize, barley, rye, millet, potato and soya.

Lactose Intolerance – lactose is the sugar found in milk (human or animal milk) and hence other dairy products.  It can be found in a surprising number of products including biscuits and pizza.  The enzyme (protein) lactase is produced in the small intestine of our bodies and breaks down lactose into glucose, a more simple form of sugar which can be absorbed and used by the body.  After the age of about two years old our bodies naturally produce less lactase, some children (although this is rare) are born without the ability to product lactase at all, other people may experience symptoms in older age.   However, where there is a lactase deficiency lactose will not be absorbed properly in the intestine and can ferment leading to the production of gases such as methane. 

Common symptoms of lactose intolerance which can develop hours or even days after taking the food, are not life threatening but can include bloating, cramps, colic in babies, diarrhoea or nausea and can subsequently lead to weight loss and malnutrition.   Symptoms vary widely as each individual will be able to tolerate varying amounts of lactose – for instance the condition is significantly more common in certain ethnic and racial populations such as African or Asian groups, where milk has been less traditionally part of a typical adult diet. 

Milk allergy is more rare and serious than intolerance and symptoms can be triggered by tiny amounts of the allergen. Symptoms, which can range from mild to life threatening, include skin rash, diarrhoea, vomiting, cramps and in rare cases anaphylaxis.  Allergy to cows' milk is most common and is thought to affect 2-7% of babies under one – the good news is that most children will grow out of milk allergy by the age of three.  It should be noted that allergens found in goats’ and sheeps’ milk are similar to cows’ milk and most people with a cows' milk allergy will react to all these types of milk.

Dairy products contain important nutrients notably calcium, protein and Vitamins A and B.  Although eliminating lactose from your diet is the best way to live with lactose intolerance or milk allergy, it is critical to replace the nutrients with alternatives, for example, soya is rich in protein and nuts are a good source of vitamins and minerals.  Coeliacs can often find they have a lactose or dairy intolerance when first diagnosed but may be able to take small amounts after a length of time on a gluten free diet, when food absorption has improved. Lactose free versions of all G Free products can be ordered.

Please email us for more information or place an order either online or by post.

top of page

Home | Why G Free for gluten free and wheat free products? | G Free Customers | Food Intolerance and Coeliac disease | Contact G Free about gluten free, wheat free foods | FAQs about gluten intolerance and food allergies | Ordering gluten free and wheat free foods from G Free | G Free Recipes | G Free gluten free, wheat free foods