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FOOD INTOLERANCE TESTING

Coeliac Disease

Coeliac is an autoimmune disease whereby the immune system reacts with gluten and hinders the absorption of nutrients by the small intestine. It is therefor very important that gluten is removed from the diet completely.

Nowadays, all packaged food in the UK and EU covered by laws on labelling so it is a lot easier to check ingredients for gluten. However, if unsure do not risk it. Look for any mention of wheat, rye, and barley (or combinations of these) as these are all gluten crops. As oats are usually prepared in the same environment as wheat it is advised to avoid these too.

Gluten free products e.g. pasta, bread, bread rolls, crackers, cereals, etc. are now available in most supermarkets and health food stores.

Gluten free grains and cereals: Quinoa, amaranth, polenta, buckwheat, corn, arrowroot, millet, flax, buckwheat, teff, tapioca etc.

Allowed foods:

Beans, nuts (in their natural form), seeds

Fresh eggs

Fresh fish, meat and poultry

Fruit and vegetables

Foods to avoid:(unless labelled gluten free)

Barley Rye Oats and Wheat

Triticale (wheat / rye cross)

Breads, cakes, pies etc

Sweets

Cereals

Biscuits and crackers

Croutons

French fries

Imitation meat e.g. processed luncheon meat or seafood

Matzo

Pasta

Salad Dressings

Sauces (including soy)

Seasoned rice mixes

Seasoned snack foods e.g. tortilla crisps

Self basting poultry

Soup and soup bases

Vegetables in sauce

Breaded, batter coated or marinated foods

Many pasta sauces, gravies, stocks and condiments (e.g.malt vinegar) contain wheat flour so again check the ingredients.

Try making your own pasta sauces and gravies using cornflour, arrowroot or potato starch.

Gluten free alcohol: Cider, wine, sherry, spirits, port and liqueurs.

Avoid: Beers (gluten free now available) lagers, stouts, and ales.

WHERE TO NOW?

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