Newspaper article Fraser Coast Chronicle (Hervey Bay, Australia)

Gluten-Free Help Is at Hand; Recipes of Australian Eggs Aim for Nutrition

Newspaper article Fraser Coast Chronicle (Hervey Bay, Australia)

Gluten-Free Help Is at Hand; Recipes of Australian Eggs Aim for Nutrition

Article excerpt

Byline: Vani Naidoo vani.naidoo@apn.com.au

WHILE gluten-free seems to be the trend for anyone wanting to lose or maintain their weight, for one in 70 Australians, steering clear of wheat, rye, barley and oats is not simply a lifestyle choice - it can be a matter of life and death.

Coeliac disease is an immune disease caused by gluten. It inflames the lining of the small intestine, decreasing the area for nutrient absorption, and can become a health risk if not treated.

Those who suffer from the disease remain intolerant to gluten for life, but the condition can be managed effectively through a gluten-free diet.

More than 330,000 Australians have the disease and do not know it. Coeliac Awareness Week (March 13-20) is focused on educating people about this commonly under-diagnosed condition.

A recent study from Monash University found that a long-term commitment to a healthy gluten-free diet can lead to improved health, including healing of the gut and increased muscle mass for coeliacs.

Some people can have a sensitivity to gluten instead of a full-blown intolerance. While they may not be coeliac, they can benefit from a low-gluten diet.

Switching to a diet free of gluten can be a big change. Most large supermarkets and health-food stores carry a gluten-free range, and there is likely to be a coeliac support group in your area.

Food such as eggs, fresh meats, fish, poultry, fruits and vegetables, most dairy products and beans and nuts in their natural state are generally allowed, as are grains and starches such as buckwheat, arrowroot, corn, flax, millet, rice, quinoa, sorghum and gluten-free flours. …

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