Fancy yourself a fact fancier? We have just the thing for you, 15 fantastic facts.
Gluten is a group of naturally occurring proteins found in wheat, rye, barley and other grains.
Gluten is the Latin word for ‘glue’.
Gluten can cause damage in doses as low as 20 ppm (equal to 1 breadcrumb).
Foods labelled ‘gluten free’ in Australia contains 0 detectable gluten.
Not all grains contain gluten (eg: corn, rice, millet, quinoa).
Gluten can inhibit nutrient absorption in those with Coeliac Disease.
Avoiding gluten is the only treatment for Coeliac Disease and Non-Coeliac Gluten sensitivity.
Reactions to gluten can take place in different ways.
Gluten can sneak up in things that you might not expect (such as: vitamins and mineral supplements, dressings, soy sauce, cosmetics, alcohol…).
Wheat-free does not necessarily mean it’s gluten free.
Gluten can cause gut inflammation.
Gluten stimulates the release of a protein called zonulin which can contribute to ‘leaky gut’ which is weakening of the intestinal wall.
Gluten affects people from all over the world, children and adults alike.
Sensitivities to gluten vary along a spectrum.
Coeliac Disease is an autoimmune disease, when gluten is consumed, the body overreacts and the lining of the small intestine becomes damaged.