Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Gluten and Wheat Allergy
    Gluten and Wheat Allergy
    Gluten and Wheat Allergy
    Ebook75 pages39 minutes

    Gluten and Wheat Allergy

    By Rita Greer

    ()

    Read preview

    About this ebook

    The incidence of coeliac disease is on the increase, especially amongst younger people. Allergies related to wheat and gluten plague many with digestive problems, allergy and mood swings.

    This guide provides practical advice on gluten allergy, wheat sensitivity and coeliac diseases.

    It explains:

    • what gluten is
    • the symptoms of allergy
    • a list of 'safe' foods and those to avoid
    • useful alternatives to wheat, rye, barley and oats

    Also included are basic recipes, emergency menus and facts about coeliac disease.

    Rita Greer is an experienced diet therapist and cookery writer. She has many years' experience of coping with a gluten-free diet.

    Thorsons 'Diets to Help' series provides simple nutritional guidelines to help control or overcome allergies and illness. Each title is written by an experienced nutritionist or naturopath.

    LanguageEnglish
    PublisherHarperCollins UK
    Release dateJun 26, 2014
    ISBN9780007584499
    Gluten and Wheat Allergy
    Author

    Rita Greer

    Rita Greer has been a full-time writer since 1970, specialising in writing for people on special diet. She has written over thirty books and in 2010 she was awarded an honorary MA by the Open University for 'her notable contribution to education and culture'. She is the author of Rita Greer's Vegetarian Cookbook, Simply Gluten Free, The Soft Diet and Wheat-Free Cooking.

    Read more from Rita Greer

    Related to Gluten and Wheat Allergy

    Related ebooks

    Diet & Nutrition For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Diabetes And Coeliac Disease

      Feb 15, 2024

      Diabetes And Coeliac Disease
      5 min read

    • Article

      Managing Food sensitivities

      Apr 15, 2024

      Managing Food sensitivities
      5 min read

    • Article

      Should You Go Gluten Free?

      Jan 1, 2016

      Should You Go Gluten Free?
      6 min read

    • Article

      The Goo Ds On Gluten

      Jun 13, 2018

      Words LISA GUY Over the past decade, gluten has received a great deal of attention as the medical community and other healthcare practitioners have become more aware of the potentially harmful effects of it on some people. We have seen a rapid increa

      16 min read

    • Article

      Should You Quit Gluten?

      Mar 13, 2022

      Should You Quit Gluten?
      2 min read

    • Article

      Should You Quit Gluten?

      Mar 13, 2022

      Should You Quit Gluten?
      2 min read

    • Article

      Type 1 Diabetes & Celiac Disease

      Apr 24, 2021

      Type 1 Diabetes & Celiac Disease
      6 min read

    • Article

      Milking The Truth

      Sep 2, 2021

      Dear dairy…. it’s not easy to say all of this, but you need to know the truth Do you know that giving your child dairy products could be causing some serious side-effects? The ‘dangers of dairy’ is a topic that most health professionals avoid and whi

      6 min read

    • Article

      Tips

      Feb 17, 2019

      • Gluten is a protein found in grains such as wheat, barley and rye, which helps food retain elasticity and structure. In a small number of people it triggers a severe immune response, with a host of symptoms. Sufferers of coeliac disease can’t consu

      1 min read

    • Article

      Thriving With Coeliac Disease

      Jun 5, 2022

      Thriving With Coeliac Disease
      1 min read

    • Article

      Ask The Expert

      Oct 7, 2021

      Q CAN CAMOUFLAGE MAKE-UP HELP MY TEEN’S FACIAL SCAR? A Skin scarring, especially on the face, can cause extreme distress. The simplest treatment options include camouflage make-up, which has improved in recent years but which can still be difficult

      3 min read

    • Article

      Are You Living With Coeliac Disease?

      Jun 11, 2023

      Any type of food containing wheat flour, wheat, barley, rye and oats is unsuitable for people with coeliac disease, so it can be hard to find coeliac-safe dining-out options. Make sure you let the restaurant or café know you have coeliac disease, so

      2 min read

    • Article

      This Is Healthy Eating

      Dec 29, 2019

      This Is Healthy Eating
      5 min read

    • Article

      Is Low-carb Safe For Kids?

      Sep 24, 2018

      Is Low-carb Safe For Kids?
      3 min read

    • Article

      Coeliac Awareness Week: 10 Best Gluten-free Cookbooks To Kick Coeliac Disease In The Gut

      May 12, 2021

      Nobody likes to be told they cannot eat something, and those with coeliac disease are no different. But for the hundreds of thousands of people with the autoimmune condition, eating foods containing gluten could prove dangerous. If gluten is eaten, t

      7 min read

    • Article

      All-inclusive Dining

      Dec 29, 2019

      All-inclusive Dining
      2 min read

    • Article

      Gut Reaction

      Nov 26, 2023

      Gut Reaction
      5 min read

    • Article

      Gut Feeling

      Nov 4, 2020

      Gut Feeling
      2 min read

    • Article

      The DIET PLAN For You

      Jan 19, 2020

      The DIET PLAN For You
      4 min read

    • Article

      This Is Healthy Eating

      Jan 1, 2020

      This Is Healthy Eating
      5 min read

    Related categories

    Reviews for Gluten and Wheat Allergy

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      Gluten and Wheat Allergy - Rita Greer

      Introduction

      GLUTEN AND WHEAT ALLERGY – AN UNSOLVED MYSTERY

      In the West, we have used wheat and, to a lesser extent, rye, barley and oats as a basic pan of our daily diet for thousands of years. It seems odd, therefore, that some of us are unable to cope with such food and that by eating it some people can be made really ill.

      Why this should be so remains a mystery. Fortunately for these people, by avoiding consumption of wheat, rye, barley and oats, good health may be enjoyed again. On paper it seems to be a very simple remedy. In real life, which is geared to the ordinary person, quite able to keep healthy while eating those four grains, the situation is more difficult. Fitting a special diet into family life can cause problems, both on the kitchen front and with shopping.

      THE DIFFICULTIES OF SPECIAL DIETS

      A special diet can be regarded as a ‘fad’ by many people. Eating out may be so fraught with problems that it has to be largely avoided and this may also be taken to be antisocial behaviour. Very often the diet must be followed for life and cannot be considered in the same way as, say, a weight-reducing diet where breaking the rules merely postpones the effect of the diet. Eating wheat, rye, barley or oats when they should be avoided can lead to adverse reactions and a return to illness.

      WHO THIS BOOK IS FOR

      Some patients are only adversely affected by a part of the wheat, rye, barley and oats, i.e. the gluten that these grains contain. Others may be affected by the whole of one or more of the grains.

      For practical purposes, this book excludes the whole of the four grains. The two main related illnesses which can benefit from this type of exclusion diet are coeliac disease (gluten sensitive) and wheat sensitivity (or allergy). Dermatitis herpetiformis patients are also known to benefit from such dietary measures.

      HOW THIS BOOK CAN HELP

      This book attempts to answer the kind of questions which the exclusion dieter usually asks when faced with a complete turnabout in eating habits, and to provide practical help and advice in the form of:

      lists of ‘safe’ and ‘unsafe’ foods

      suggested menus (including some emergency ones)

      recipes

      The author has been involved in a ten-year research programme on gluten-free and wheat-free foods and has also written five gluten-free and wheat-free cookery books. In addition, she has formulated many specialized foods for UK manufacturers and, through cooking regularly for just such a gluten- and wheat-free dieter, has gained valuable practical insight into the problems such people face.

      WARNING

      In this book, certain brand names of foods are mentioned. This is because, within a whole range of items readily available, such as soy sauces, there are some which contain gluten/wheat (usually the majority) and some which do not. However, manufacturers can change their formulas at any time and it is a sensible policy to check the ingredient list of every food that you buy just to make sure there has been no change. Brand names are only included in this book as a helpful guide where difficulties may arise with shopping.

      NOTE FOR WHEAT-FREE DIETERS ONLY

      Although wheat-free dieters may be able to tolerate rye, barley and oats, these are rarely

      Enjoying the preview?
      Page 1 of 1