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FEEBACK NEWS LETTER ISSUE 1. APRIL 2007 

This month we’re going to take a look at a problem which an increasing number of people are experiencing these days and that is Gluten Intolerance or Coeliac Disease.

What is What is Coeliac Disease?
    

It is an allergy, an auto-immune response to the gluten protein. Untreated, it can lead

 to serious malnutrition. Those who suffer from coeliac disease must stay away from barley, rye, oats and wheat and all products made from these grains. It’s an extensive list of foods to avoid yet most adult coeliacs know what they can and can’t eat. As a non coeliac myself, I was surprised to find the list wasn’t confined to baked goods.
The main symptoms are: stomach pain, gas, and bloating, diarrhea, weight loss, anemia, edema, bone or joint pain. However, self-diagnosis is never a good idea and you should always see your doctor for a definitive diagnosis.


   

The Generous Cook has the following gluten free products available. (This list is increasing all the time so stay tuned!. )
· Pizza bases (at the moment, single serve only 7.5ins or 19cm)
· Quiches – Spinach, Lorraine in Small, medium and large
· Coffee Cake pudding
· Fruit Cake
· Peanut butter cookies
·  Variety of muffins and cup-cakes
    

If there is something you’d really like to be able to eat and can’t because it’s not gluten –free, drop me a line and I’ll endeavour  to develop a recipe for it, if I’m successful you will receive a free sample and it will be featured in next months issue!

Information: Australian Coeliac Society SA & NT – Unit 5, 88 Glynburn Rd, Hectorville SA 5073. Ph: (08) 8365 1488
Books: “Is it gluten-free? An A-Z of things gluten-free”  Carol Hofflin. Cat’s Kitchen Press
Website: http://gfkitchen.server101.com/Foodstoavoid.htm
 
If it aint broken –don’t’ fix it!
Many people, even those who haven’t been diagnosed with coeliac disease, are choosing gluten-free products believing them to be the healthier option.  Gluten-free carbohydrates such as rice and potato flour typically have a higher GI than gluten grains, presenting a risk to people managing high blood-sugar levels. Gluten-free products are often high in sugar and other sugar derivatives which make them also high in kilojoules. So, unless you have been diagnosed as a coeliac, there is no good reason not to stick to gluten products.