Gluten in Cereal Grain
Gluten is a form of protein that is contained in varying quantities and qualities in wheat, rye, barley and oats. Our gluten free products are produced on equipment which is dedicated to gluten free processing. Where this is not the case special separation and cleaning procedures are followed prior to gluten free production runs to ensure that we meet the Codex Alimentarius Standard for gluten free foods.
What are the symptoms?
The symptoms of coeliac disease vary from person to person and can range from very mild to severe. The information below is taken from the Coeliac UK website. Not all effects of coeliac disease are related to the gut.
Some symptoms may be confused with irritable bowel syndrome (IBS) or wheat intolerance, while others may be put down to stress, or even getting older.
Contrary to popular belief, you don't need to be underweight or have lost weight to have coeliac disease: most people are of normal weight or even overweight at diagnosis.
In babies, gut symptoms may develop after weaning onto gluten cereals.
Other symptoms in young children include muscle wasting in the arms and legs, a bloated tummy and irritability. Some infants may gradually fail to gain weight, or lose weight after previously growing well. Symptoms in older children vary as they do in adults, and can include poor growth, short stature, anaemia and recurrent mouth ulcers.
Possible symptoms can include:
- abdominal pain
- excessive wind
- any combination of iron, vitamin B12 or folic acid deficiency
- weight loss (but not in all cases)
- recurrent mouth ulcers
- hair loss (alopecia)
- skin rash (dermatitis herpetiformis- 'DH')
- defective tooth enamel
- recurrent miscarriages
- joint or bone pain
- neurological (nerve) problems such as ataxia (poor muscle co-ordination) and neuropathy (numbness and tingling in the hands and feet).