Northerner
Admin (Retired)
- Relationship to Diabetes
- Type 1
Having heard a great deal lately about coeliac disease I thought I would investigate further what it all means and came across this book. As a Type 1 diabetic I am also prone to developing other autoimmune diseases, such as coeliac disease or thyroid problems, so it’s not just a passing interest for me(around 2-10% of people with coeliac disease develop Type 1 diabetes)
The first thing I learned was that coeliac disease is precisely that – a disease. It is not an allergy, and it is certainly not a ‘food fad’, as some sections of the population may believe. It is an autoimmune disease triggered by the gluten in wheat, barley and rye. It is treated by consuming a diet entirely free of gluten, a diet which must be maintained for life as there is no cure at present.
This book is an ideal introduction, packed with up to date and useful information and written in a very readable style, with no dry or confusing science. The tone is firm but optimistic, with a comprehensive description of the effects of the disease, how it can be combated, what help is available, and where to go for more information. Food labelling is discussed in detail, making clear the various wording used by manufacturers so good choices can be made. For example, 'wheat-free' products may be made using rye flour, which is not gluten-free, also the differences between 'gluten-free' and 'low-gluten' etc.
Each chapter expands on a previous section, covering cooking and preparing food (including a few recipes), prescriptions (specialist food items are available on prescription), eating out and travel, children, teens and adults, and pregnancy. It’s a relatively short read, but by the end I felt I had learned enough to know what to look out for and what pitfalls to avoid. Highly recommended to those with both a passing interest and for people newly-diagnosed.
Coeliac Disease - The Essential Guide
The first thing I learned was that coeliac disease is precisely that – a disease. It is not an allergy, and it is certainly not a ‘food fad’, as some sections of the population may believe. It is an autoimmune disease triggered by the gluten in wheat, barley and rye. It is treated by consuming a diet entirely free of gluten, a diet which must be maintained for life as there is no cure at present.
This book is an ideal introduction, packed with up to date and useful information and written in a very readable style, with no dry or confusing science. The tone is firm but optimistic, with a comprehensive description of the effects of the disease, how it can be combated, what help is available, and where to go for more information. Food labelling is discussed in detail, making clear the various wording used by manufacturers so good choices can be made. For example, 'wheat-free' products may be made using rye flour, which is not gluten-free, also the differences between 'gluten-free' and 'low-gluten' etc.
Each chapter expands on a previous section, covering cooking and preparing food (including a few recipes), prescriptions (specialist food items are available on prescription), eating out and travel, children, teens and adults, and pregnancy. It’s a relatively short read, but by the end I felt I had learned enough to know what to look out for and what pitfalls to avoid. Highly recommended to those with both a passing interest and for people newly-diagnosed.
Coeliac Disease - The Essential Guide
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