How common is the condition? Coeliac disease affects on average approximately 1 in 70 Australians. However, around 80% of this number remain undiagnosed.
How common is gluten intolerance? Research suggests that about 6% of the U.S. population is gluten intolerant. It's more common than celiac disease, which affects about 1% of the population.
Our stomachs, however, have not adapted as quickly to these changes. We are eating more wheat products now than ever before. Damaged gut flora or dysbiosis is also on the rise due to the high usage of antibiotics or consuming food that they can't digest.
The highest prevalence rate of celiac disease worldwide has been reported in North Africa. There is evidence that the prevalence rates of celiac disease in parts of North India are comparable to those in the West; celiac disease has also been reported among South Asian immigrants in the United Kingdom.
Australia
It's hardly surprising that Australia, a country riding the crest of a food revolution wave, is gluten-free friendly. What is surprising is just how gluten-free friendly it is.
It is not uncommon, especially in Australia, for oats to be processed in a facility that also processes other gluten-containing grains such as wheat, barley or rye, so oats can be contaminated at this stage with gluten.
The items on our menu that are free from ingredients containing gluten include our French Fries, which are cooked in dedicated fryers using a non-hydrogenated vegetable oil; Hash Browns; Fruit Bags; Carrot Sticks and Shaker Side Salad® with Balsamic Dressing; as well as some McFlurry® desserts, such as the Crunchie and ...
New Zealand. A bit like Finland, New Zealand have a fair amount of Coeliacs which makes gluten free more common and knowledge even more wide spread. There are dedicated gluten free bakeries around, and even Chinese restaurants that cater well. Ice cream parlours not only have cones but also toppings that are safe too.
In Europe, the majority of wheat grown in Europe is soft wheat, which is lower in gluten. Julia Child famously lamented trying to make French-style bread with American flour. She couldn't do it because the gluten content was too high in the American stuff.
Italians are very conscious of the connection between health and food, and have worked hard to adapt their regional cuisine to accommodate a gluten-free diet. So, despite gluten being a common component of many classic Italian dishes and desserts, Italy is an easy place to find great gluten-free food.
Eliminating gluten may not only strip your diet of valuable nutrients, but also hinder the accuracy of tests for celiac disease, a serious autoimmune condition in which gluten signals the body to attack the lining of the small intestine. Celiac disease affects about 1 in 141 people in the US.
When people who have celiac disease eat gluten, the result is a reaction in their small intestine that can lead to symptoms such as diarrhea, abdominal pain, bloating and weight loss. Early diagnosis of celiac disease is important because if left untreated the disorder can result in serious complications.
Some people report feeling dizziness, nausea, extreme hunger and even anxiety and depression when they suddenly go from eating a lot of gluten to being gluten-free. These symptoms usually go away after a few weeks on a gluten-free diet, but talk to your health care provider if they persist.
If you're extremely sensitive to even trace amounts of gluten, you may experience symptoms within minutes of ingestion – similar to an allergy. In many cases, however, symptoms don't develop until one to twelve hours after exposure. For some, symptoms take days or even weeks to manifest.
The term gluten belly is used to define the feeling that some people experience after eating foods containing gluten. This sensation usually consists of feeling sick, tired, or bloated.
“People are eating a lot more processed food rather than whole foods,” she says. “Gluten goes through a lot of processing, which makes it even less tolerable for those with sensitivities or allergies.” Processed foods that contain gluten include: Bread.
Some people go gluten-free because they believe it can help control health problems such as headaches, depression, long-term (chronic) fatigue, and weight gain.
For many years, Asians were considered less susceptible to gluten intolerance and coeliac disease. However, recent studies from multiple global institutes have concluded that gluten intolerance is on the rise among Asians, especially among the Chinese and Indian consumers.
Foods made from wheat have the highest amounts of gluten. However, wheat flour is also commonly added to foods, so it's important to read nutrition labels if you are avoiding gluten. This includes all types of bread (unless labeled “gluten-free”) such as rolls, buns, bagels, biscuits, and flour tortillas.
If you have a gluten sensitivity unfortunately KFC (Kentucky Fried Chicken) is not the place to eat chicken. None of KFC's chicken is gluten-free. You can, however, eat some of their side dishes and salads.
Milk and cream are the basic ingredients of ice cream and are naturally gluten free. However, the flavour of the ice cream and the environment it is made in can make it unsuitable for coeliacs. Sources of gluten in ice cream can include thickeners, colourings and flavourings such as barley malt syrup.
***Our Gluten Free Bread is manufactured in a gluten free facility, however, as other ingredients in our stores contain gluten and products are prepared on shared equipment, our Gluten Free Breads may come in contact with gluten as we prepare your meal.
All our products contain gluten from either wheat, barley or oats. Click here for a full list of our products.