Making life easier for those who need it...
Coeliac, FODMAP, wheat allergy and non-celiac gluten sensitivity
*see individual products for specific allergen free status
Why Gluten Free?
Did you know... Coeliac disease is just one condition associated to the inflammatory affects of gluten, along with wheat allergies and gluten sensitivity around 9% of the UK population are negatively impacted from the inflammatory effects of gluten. Consequently, increasing numbers of the British population are choosing a gluten free diet as part of a healthy eating lifestyle.
What is Gluten?
Gluten is a variety of different proteins (amino acids), but mostly gliadin and glutenin. When joined together, a glue-like, sticky, malleable substance is formed. Gluten is present in Wheat, (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham flour, KAMUT® khorasan wheat and einkorn), rye (secalin), barley (hordeins), malt and triticale – a hybrid of rye and wheat. The effects of gluten and coeliac disease were first described by a smart Greek doctor known as Aretaeus of Cappadocia. “The Coeliac Affection.” so-named “koiliakos” from the Greek for abdomen “koelia”.
What Does Gluten Free Mean?
The law defines that foods labeled as gluten-free must not contain more than 20 parts per million (ppm) of gluten.
For most people with celiac disease, these traces of gluten are not a problem. However, a few people cannot tolerate even trace amounts of gluten and must eat a completely gluten-free diet.