Gluten Free - special dietary requirements

A gluten-free special dietary requirements diet is paramount to people who suffer from coeliac disease or dermatitis herpetiformis (a gluten induced skin sensitivity). It is reported that gluten is a mixture of proteins found in some cereals, particularly wheat and research has shown us that the gliadin component of gluten is responsible for coeliac disease.

Suffers need to be aware that a gluten-free special dietary requirements diet is not the same as a wheat-free diet, and some gluten-free foods are not wheat free. Although a lot of research has taken place on this matter, it is still unknown how or exactly why gluten harms the gut. Investigations are suggesting that coeliac disease involves an abnormal immunologic response, rather than an enzyme deficiency as was suggested in the past.

Should you be a sufferer, medical attention will need to be sought as well as dietary advice, to help recommend ways in which a gluten-free special dietary requirements diet can be adopted. It is suggested that sufferers will need to implement the complete avoidance of all foods made from or containing wheat, rye, barley and usually, oats. Also it is recommended that you take care that you are eating a nutitionally adequate diet, as you may be prone to malabsorption of nutrients.

Egg Free special dietary requirements

Research has shown that an allergy to eggs can cause a variety of symptoms such as gastrointestinal discomfort, skin rash, hives, and breathing difficulties. Unfortunately, in serious cases, such allergy sufferers can encounter life threatening reactions called anaphylaxis. Such sufferers need to take extra care over what they eat and must ensure that food labels are carefully read to ensure that the individual knows what products may contain eggs or egg byproducts, such as globulin, livetin, mayonnaise, meringue, lysozyme,ovalbumin, ovomucin, ovomucoid and ovovitellinor.

Wheat Free special dietary requirements

It is suggested that wheat is an allergen which can be either ingested or inhaled. Certain symptons which are suggested to be associated with wheat allergies are tiredness, depression, bloating, diarrhoea and mouth ulcers. Medical advice should always be sort should you feel that you may have a wheat intolerance.

Research is suggesting that the best remedy for wheat allergies and intolerance is to avoid such associated foods, like bread crumbs, bran, cereal extract, cereal protein, couscous, bulgar or bulgur wheat, cracker meal, enriched flour, gluten, semolina wheat, high protein flour, malt, malt vinegar, starch, rusk, baking powder. It is also recommended that care is taken when choosing gelonized starch, spelt, kamut, anything from the Triticum family, modified food starch, modified starch, hyrolised starch, soy sauce, vegetable gum or vegetable starch, MSG, citric acid, mustard powder, beer, ale and root beer, malted milk, dextrins, miso, suet.

Nowadays there are wheat free foods available, such as bread, pizzas, pastas, pastries and even steak pie. So enjoy the alternatives and be safe with special dietary requirements.