Do You have a Gluten sensitivity?

First of all, be mindful that not everyone has a problem with gluten. If you suffer with painful aches in your stomach, bloating, excessive wind or flatulence, headaches, feeling tired, skin problems, depression, joint and muscle pain, brain fog, or irregular bowel movements with smelly faeces, you could be intolerant. You can find out by doing an elimination test. Cut out all wheat and gluten products for one month, then test again and see what the results are on your body. This will be difficult as you will have to read the ingredients of everything you eat for hidden gluten. Even if you have a little wheat you will have to go straight back to day one if you want to test correctly.

If you're concerned about a gluten sensitivity or have coeliac disease, avoid bread, cakes, biscuits, cereals, or pasta made from any of these gluten grains:

  • Wheat
  • Spelt
  • Rye
  • Barley
  • Semolina
  • Couscous
  • Bulgur wheat
  • Kamut - also called Khorasan wheat, is a natural hybrid of durum wheat and Polish wheat, but is higher in lipids, amino acids, vitamins and minerals than wheat
  • Triticale - a rye and wheat hybrid

Gluten Substances

  • Millet
  • Quinoa
  • Rice
  • Sorghum
  • Sago
  • Tapioca
  • Cornmeal (polenta)
  • Corn (Maize)
  • Buckwheat
  • Oats - they contain a gluten-like protein but it doesn't seem to cause the same adverse reaction as gluten in wheat and other grains
  • Amaranth - a gluten-free pseudo-grain because it comes from a broad-leaf plant and not a grass; it's high in protein, fibre, and essential minerals
  • Gram-chickpea flour
Again, not everyone has this particular problem with gluten and it's not necessary to completely avoid gluten foods. Indiscriminately eliminating a large range of foods from the diet over a long period of time can increase the risk of nutritional deficiencies and long-term health issues. If you have concerns, please get in touch.