1. WHAT IS A GLUTEN INTOLERANCE OR SENSITIVITY?
** Gluten is a protein found in wheat, rye, barley, oats, malt, spelt
and tricale
** Gluten sensitivity is different to coeliac disease, it is generally
defined as a difficulty in digesting gluten and shows milder
symptoms than coeliac disease
** Gluten sensitivities can be dose related i.e. the more you eat
the more you are affected
** There is not a lot of research in the grey area of gluten sensitivity
and it is not known why elimination of gluten assists those with
sensitivities
NB: a gluten sensitivity or intolerance is different to a wheat
allergy (which is an acute allergic reaction to wheat, not the
protein within wheat)

2. WHAT IS COELIAC DISEASE?
** Coeliac disease is caused by an abnormal immune reaction to
gluten. This reaction causes damage and inflammation to the
lining of the small bowel.
NB: the damage to bowel lining is caused by the white blood
cells of the immune system, not by food allergy antibodies
** Symptoms include: mouth ulcers, fatigue, bloating, cramps,
and diarrhoea
NB: coeliac disease can be confused with (but is different to)
intolerances to food chemicals/additives that produce similar
stomach and bowel irritations. The only treatment for coeliac
disease is a life long gluten free eating plan.

3. WHICH FOOD PRODUCTS CONTAIN GLUTEN?
** Wheat, barley, rye and oats contain gluten, therefore any
products which contain these ingredients should be avoided
for those sensitive to gluten

** If you only have a moderate sensitivity to gluten, oats may be
ok to eat – especially if they are oats that are not contaminated
with wheat
** Common food products which contain gluten (but are now also
readily available with gluten free ingredients) include:
** Bread
** Cereal
** Crackers
** Pasta
** Cookies
** Cakes
** Pastries, pies & sausage rolls
** Soups
** Gravies & sauces
** Salad dressings
** Beer
** Lollies
NB: yeast and yeast extract is generally gluten free, providing it
has not been cultured in a barley malt medium (usually labelled
as yeast extract (barley malt)), wheatgrass is gluten free, all
alcohol except beer (unless a gluten free beer) is gluten free.

4. WHO IS AFFECTED BY GLUTEN SENSITIVITIES?
** Despite popular belief, the figures suggest that less than 1% of
children with behavioural problems have sensitivities to gluten
** This percentage is far greater for those with irritable bowel
symptoms (can be up to 20%)
** Coeliac disease often runs in the family