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GLUTEN.TXT
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1995-03-13
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VegSocUK Information Sheet
THE VEGETARIAN SOCIETY
___________________________________
GLUTEN-FREE DIET
A gluten-free diet is essential for people who have coeliac disease or
dermatitis herpetiformis (a gluten induced skin sensitivity). Some people may
choose to follow a gluten-free diet for other reasons, although these two
diseases are the only ones where a gluten-free diet is considered medically
imperative.
Gluten is a mixture of proteins found in some cereals, particularly wheat. It
is the gliadin component of gluten which is responsible for coeliac disease.
A gluten-free diet is not the same as a wheat-free diet, and some gluten-free
foods are not wheat free. Despite a good deal of research, it is unknown how
or exactly why gluten harms the gut. It is now considered likely that coeliac
disease involves an abnormal immunologic response, rather than an enzyme
deficiency as was suggested in the past.
The Vegetarian Society believes that a gluten-free diet is compatible with
vegetarianism. Some doctors and The Coeliac Society advise against a
vegetarian or vegan diet for coeliacs because they believe it may make your
diet too complicated and this could mean it is difficult to comply with.
There are no known medical or nutritional reasons why you should not be a
vegetarian or vegan coeliac, although the gluten-free aspects of your diet
must be the priority for your own health and well-being.
It is possible to follow a gluten-free vegan diet, although you must be extra
careful to ensure that your diet is nutritionally adequate. It is essential
that you seek the advice of a sympathetic dietitian if you want to follow a
vegan gluten-free diet.
Vegetarians may initially find it difficult to establish what foods they can
and cannot have. This information sheet is designed to help.
A gluten-free diet involves the complete avoidance of all foods made from or
containing wheat, rye, barley and usually, oats. Some doctors say oats may be
permitted, although The Coeliac Society advise against the inclusion of oats
in a gluten-free diet.
The Coeliac Society publishes a list of gluten-free manufactured products in
a booklet which is updated every year. You can check with the Vegetarian
Society if you are unsure whether any particular foods on this list are
suitable for vegetarians or vegans. Some manufacturers use the gluten-free
symbol on their label.
A wide range of specially manufactured gluten-free foods such as, bread,
bread mix, pasta, biscuits, cakes, crispbread and flour are prescribable
under the NHS. Some groups of people are exempt from prescription charges,
children, pregnant women and pensioners in particular. If you are not exempt,
it works out economical to buy a "season ticket" type prescription. Some
gluten-free products, such as chocolate biscuits, are considered luxuries and
are not prescribable, although they can be bought from the chemist.
NUTRITIONAL ADVICE
Coeliac disease leads to severe damage of the gut surface, which can be
completely reversed by following a gluten-free diet. Shortly after the
diagnosis of coeliac disease, you need to be extra careful to ensure you have
a nutritionally adequate diet, as you may have been suffering from
malabsorption of nutrients.
PROTEIN
Some gluten-free flours are low in protein, because they have had the gluten
removed, which is itself a protein. Specially manufactured, prescribed
gluten-free flours usually have milk protein added. Vegetarians can get
protein from nuts, pulses, seeds, the non-gluten containing cereals, soya
products, milk, cheese and free range eggs. Make sure some protein is
included in each meal, and practice protein complementation with the
vegetable proteins, for example, combine a nut or pulse dish with a suitable
cereal.
Protein is especially important to a growing child, it is essential to seek
the advice of your dietitian if you are bringing up a child on a gluten-free
vegetarian or vegan diet.
___________________________________
VEGETARIAN GLUTEN-FREE AND GLUTEN CONTAINING FOODS
FOOD
GLUTEN-FREE
GLUTEN CONTAINING
Cereals, flours, cakes & biscuits
Arrowroot, buckwheat, corn/maize, potato
flour, rice, rice bran, rice flour, sago, tapioca, soya, soya bran, soya
flour
wheat, wholemeal, wholewheat & wheatmeal flour, wheat bran, barle y,
rye, rye flour, pasta, noodles, semolina, All baked foods made from wheat,
rye, semolina, barley & pearl barley
Dairy products & eggs
Eggs, milk, cream,
butter, cheese, curd cheese, coffee whiteners, soya products
Some yoghurts
(eg muesli yoghurt), some cheese spreads
Puddings
Tapioca, sago, rice,
custard
Semolina, sponge pudding, pastry, pies, wafers
Beverages
Tea, coffee,
herb tea, fizzy drinks, fruit squash, cocoa, marmite, most alcoholic
drinks
barley based drinks, barley fruit drinks, malted drinks, beer
Fruit &
vegetables
All fruits & vegetables, unless with certain sauces or cooked with
gluten containing foods
Nuts, pulses & seeds
All, except certain brands of
baked beans and beans with a gluten containing sauce
Preserves &
confectionary
Ja m, marmalade, sugar, honey, treacle, molasses, golden syrup,
some brands of chocolate & sweets
Confectionary containing flour, some brands
of lemon curd
Soups & sauces
Gluten-free if thickened with a suitable flour.
Many manufactured sauces, stock cubes, and soups contain
gluten
Miscellaneous
Salt, pepper, vinegar, herbs & spices, tamari, yeast,
most food colourings and essences
Some pepper compounds, shoyu, ready-mix
spices, some seasoning powders, certain brands of mustard. Certain medicines
may contain gluten
ANAEMIA
Following diagnosis, many coeliacs sufferers are anaemic. This is usually due
to iron deficiency, although it could also be due to folic acid or vitamin
B12 deficiency. Your doctor may prescribe an iron supplement for you until
your digestive system is back to normal and can absorb iron again.
To ensure a good intake of iron include pulses, lentils, nuts and green
vegetables daily in your diet. Avoid drinking tea with meals and instead have
fruit juice, which helps the absorption of iron because it contains vitamin
C. You could try a natural iron supplement such as Floridix, which is
available at most health food shops.
GOING VEGETARIAN
If you are already a vegetarian or vegan and are advised to follow a
gluten-free diet, you do not need to abandon your vegetarianism. If you are
recently diagnosed and would like to become vegetarian or vegan, do give your
digestive system time to recover before making major changes to your diet,
after all, you have a lot to think about in getting used to a gluten-free
diet.When you have stabilised, you can gradually change to a vegetarian diet.
Do contact The Vegetarian Society if you have any problems, when making the
change to a vegetarian way of living. Also, do contact us if you have any
difficulties with health professionals, who are sceptical about your
following a vegetarian diet.
Once coeliac disease has been diagnosed, it is recommended that you follow a
gluten-free diet for life.
___________________________________
FURTHER INFORMATION
The Coeliac Society, PO Box 220, High Wycombe, Bucks, HP11 2HY. Tel: 0494
437278.
The following companies supply gluten-free products;
Nutricia Dietary Products Ltd, 494-496 Honeypot Lane, Stanmore,
Middlesex, HA7 1 JH.
General Designs Ltd, (Ener-G UK Distributor), PO Box 38E, Worcester
Park, Surrey, KT4 7LX.
G F Dietary Group of Companies Ltd, 494-496 Honeypot Lane, Stanmore,
Middlesex, HA7 1JH. Tel: 01 206 0552.
Springhill Farm Foods Ltd, Gatehouse Close, Aylesbury, Bucks, HP19 3DE.
Tel: 0296 25333.
Ultrapharm Ltd, PO Box 18, Henley-on-Thames, Oxfordshire, RG9 2AW. Tel:
0491 578016.
Welfare Foods (Stockport) Ltd, London Road, South, Poynton, Stockport,
Cheshire, SK12 1LA. Tel: 0625 877387.
___________________________________
//
This article is copyright to the Vegetarian Society (UK), but may be freely
copied for non-commercial use provided it is kept intact, not altered
and these lines are included.
For futher information contact: The Vegetarian Society, Parkdale, Dunham Road,
Altrincham, Cheshire WA14 4QG, England. Tel: (England) 061 928 0793
email: vegsoc@vegsoc.demon.co.uk
//
[The text of this file was obtained from the Vegetarian Society (UK) in
March 1995.]