Coeliac Disease and the gluten-free diet

  • Posted On: 24 May 2017
Coeliac Disease and the gluten-free diet

Here at BnB at 43, if you have a food allergy or intolerance you will be well looked after and catered for. Please do mention any issues on booking and I will be only too happy to help you to feel safe, included and satisfied.

Jenny was diagnosed with Coeliac disease 18 years ago and has noticed that in the last few years there has been an increase in awareness generally, especially in catering establishments. There has also been a large increase in gluten-free food choices in supermarkets here and abroad. This is good news. In the past, it was difficult to get people to understand the disease. They just thought you were being fussy, yes, even those working in the food and hospitality business! Jenny knows how it feels to go hungry on occasions, to feel left out and to be treated badly by caterers in pubs and restaurants and being left feeling unsure about the safety of the food on offer. Thankfully those days are more or less over.

Coeliac disease (pronounced see-liac) is a serious autoimmune disease. The body’s immune system reacts to gluten found in food and attacks the gut. It is a lifelong condition for which there is no cure. The only medicine and treatment is food – a strict gluten-free diet for life.

Gluten is found in many foods such as wheat, barley, rye and oats, but it can be hidden in sauces, packet mixes, processed foods and even coatings on things that should be naturally gluten-free, like crisps. The list is long and confusing at first.

Some people choose to go on a gluten-free diet for many reasons, including the belief that it may help them with gut issues or that it is a healthy option. However, it is thought that many people are misdiagnosed and that at least 1 in every 100 people suffer from Coeliac disease. Symptoms can vary greatly and the disease can take years to diagnose, however, if eaten gluten will damage the gut. For a food to be classified as gluten-free, it must contain less than 20 parts per million of gluten. A Coeliac cannot take risks.

We believe that eating with confidence outside the home is very important.

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