Welcome. This section is for you if you are already familiar with gluten and the many issues surrounding your gluten-free lifestyle.
This is where you can find more in-depth information. You can also help others by offering your special knowledge.
The most effective way to learn is to communicate with others who find themselves in the same situation as you. The Doctor Gluten Expert Forum has been set up for you. We invite you to join and make you comments, and ask you questions there.
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You will already be familiar with “Hidden Gluten”. But even the most experienced people get “glutened” now and then. Keep a look out for changes in recipes and ingredients in your favourite foods. Also your cosmetics and skin care. This is a good topic for the Doctor Gluten Expert Forum. |
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Can someone on a gluten free diet eat glucose syrup (derived from wheat)? Is there gluten in it?” The answer is may be! Glucose syrups can be made from any starch source (wheat, maize, tapioca, potato, rice, etc). If it is made from wheat starch, then it might contain traces of gluten. But, with the current food labelling laws, this wheat-based glucose syrup is permitted to contain up to 200 parts per million (ppm) of gluten and still be allowed to be labelled gluten-free. So, a lot of your decisions are based on how sensitive you are to gluten. I see hundreds of people who are so sensitive to gluten that they have to strictly avoid ALL glucose syrups if they are wheat-based. This is the same story for maltodextrins. A maltodextrin is a chain of sugar molecules: lots of glucose sugars joined together like a string of beads. They may contain gluten, depending on the source. The other starch sugars that you need to be wary of include: modified starches, thickening agents, dextrin, dextrose, hydrolysed protein, glucose, glucose syrup, and caramel (colour). Please note, that different countries have different labelling laws. That means that what is said to be gluten-free in one country might be labelled as “contains gluten” somewhere else. Another note: modified corn-starch, also called maize-starch, is gluten-free.
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The gluten content of alcoholic drinks depends upon the primary source of the beverage and how much it has been distilled. And of course, the gluten content will also depend upon any additives. Gluten-free alcohol includes those made from grapes and berries: - wine,
- champagne,
- brandy,
- rum,
- tequila,
- sherry
- port.
Many spirits and liquors are made from fermentation of grains: wheat, rye and barley. But the distillation process removes just about all of the gluten proteins. However, residual amounts of gluten will add to the flavour. So such drinks must be suspect. Avoid Beer! The basic ingredients of beer are water, malt, hops, and yeast. This is brewed with malt (from barley) which contains gluten. Beer is a fermented, hop flavoured, malt sugared, liquid. The major variation in beer is the type of yeast used in the fermentation process. Gluten proteins remain in the beer. There are some gluten-free beers now available. Generally, there are insignificant amounts of gluten in distilled alcohols. However, those who are super-sensitive to gluten do report bad reactions to these grain-based spirits. So – if you experience a gluten-tummy or gluten-brain from a new drink, then be suspicious.
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Unfortunately, endoscopy is not a perfect test! The best time to do an upper gastrointestinal endoscopy is when the person is STILL eating their normal gluten-containing diet. In a person with coeliac disease, the gut damage is maintained by the continual eating of gluten. Once you go on a gluten-free diet for a month or more, usually your gut will completely heal – then there will be no trace of any damage. So doing an endoscopy after a few months of a gluten-free diet will not detect any damage. Subsequent re-feeding with gluten for only a few weeks may not cause enough damage to be seen by histology. Another problem is that gut tissue damage can be patchy and so the histology might look normal, whilst other parts are in fact damaged. It turns out that nearly everybody who has gut damage has a special tissue type: HLA DQ2 and/or DQ8. This is a gene test and worthwhile doing on some people. So - yes! Endoscopy is often inconclusive. But it is a necessary and very important test. |
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Please can you help other people on their gluten-free journey? If you join our recipe section and donate one of your favourite recipes, then a whole lot of people will benefit. Thank you! |
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A great resource for this is from Kim Koeller. She is an amazing person. She has started the concept of Gluten-Free Passport. She has a diagnosis of multiple food allergy and celiac disease (seafood, dairy, pork, assorted food preservatives and gluten because of her celiac disease). Kim Koeller decided if she couldn’t beat her allergies, then she had to manage them. She is now going to help you, if you ask her. Check out her website www.glutenfreepassport.com Her philosophy is that you can learn how to eat out safely. You can do it! She says that it is just a matter of learning how. She has inspired me. She is an allergy angel. Follow her advice and eat out safely. |
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