Dietitian Approved Gluten Free Meals
Gluten is a protein found in cereals like wheat, rye and barley. Gluten provides these cereals with their flexibility and gives them the dense, chewy texture found in bread and pasta. Approximately 1 in 100 Australians are intolerant to gluten.
An intolerance to gluten is called Coeliac Disease where the lining (called villi) of the small bowel is damaged from gluten. The inflammation of the small bowel caused by gluten makes the intestinal surface (villi) flat resulting in poor absorption of nutrients. Coeliac disease can result in a wide range of symptoms commonly linked to the change in the surface of the gut and the poor absorption of nutrients. This may include abdominal cramping, vomiting, constipation, bloating, anemia, mouth ulcers, diarrhea, gas formation, osteoporosis, weight loss and more.
So, whilst we have nothing against gluten, even a small amount of gluten can damage the gut lining of someone who has Coeliac Disease. It is for this reason, we do not use or store gluten containing products in this dedicated kitchen.
