Coeliacs Struggle to Lose Weight

It’s the most common ailment you never heard of.¬†Coeliac disease affects up to 1% of the world’s population. Those who suffer from it cannot consume gluten, which is a protein found in wheat and rye. For people with coeliac disease, the smallest amount of gluten can cause devastating symptoms, ranging from bloating and nausea to abdominal pain and diarrhea.

In recent years, the tide has turned. More and more people are coming forward with the disease, and its associated symptoms. More and more doctors are becoming aware of it and are willing to diagnose and treat those suffering from it. As a result, patients are finding it easier to navigate the complex medical world and are making healthier choices. If you’re thinking about going gluten-free, then this is the definitive guide for you.

The Rise In Awareness

In the UK, the gluten-free trend was once seen as a fad. For years, people with coeliac disease went undiagnosed and untreated. Now, as a result of increased public awareness and education, more and more people are coming forward with the disease. According to the NHS, there has been a 270% increase in the number of people being diagnosed with coeliac disease in recent years.

In 2015, it was estimated that there were around 64,500 people in the UK suffering from the disease. It’s more common in women than in men, and around 70% of cases occur in people aged between 20 and 59. If you’re concerned that you or your children may be suffering from the disease, then it’s important to seek medical help. There are specialist doctors, dieticians, and gastroenterologists who can help you to establish a gluten-free diet and provide you with the support you or your child needs.

Signs And Symptoms

It’s important to know the difference between the different types of gastrointestinal disorders. For example, irritable bowel syndrome (IBS) can cause similar symptoms to coeliac disease, including bloating and abdominal pain. However, unlike those suffering from coeliac disease, people with IBS can still eat gluten. As a result, a gluten-free diet usually doesn’t help to alleviate their symptoms. In some cases, it can make them worse.

In contrast, most doctors agree that people with coeliac disease cannot eat wheat, rye, or any other gluten-containing food. In most cases, those with the disease avoid food containing wheat, rye, or barley, as well as any food containing these ingredients. However, occasionally, they will eat foods containing gluten, such as pizza and pasta. Symptoms usually improve upon adhering to a gluten-free diet. Furthermore, many doctors and dieticians believe that a gluten-free diet can improve the overall well-being of those with the disease.

The Different Types Of Gluten

When those with coeliac disease avoid gluten, they’re usually not eating wheat, rye, or barley. Instead, they’re frequently consuming oats, spelt, or triticale (a mixture of wheat and rye). This is because most companies that produce food use wheat to make bread, and it’s the most common form of gluten. However, there are a few types of gluten that your body can’t deal with easily. Here, we’ll discuss the most common types of gluten, along with how to recognize them.

Durum Wheat

Durum wheat is another grain that your body can’t easily break down. It was originally harvested in the Mediterranean region, and its name comes from the region. For centuries, people were eating it as a staple food and used it to make cheap, thin porridge. However, nowadays, most people avoid using durum wheat as a food source due to its relatively high carbon footprint. Instead, they use it for making flour, like in the case of pasta or pizza. In general, those with coeliac disease should avoid foods containing durum wheat, as it often triggers symptoms.

Wheat Germ

Wheat germ is actually the part of the wheat seed that doesn’t contain gluten. It’s a rich source of vitamins and minerals, including vitamin E, magnesium, phosphorus, and zinc. In addition, it has high levels of antioxidants that protect your body against free radicals, which can cause damage.

Wheat germ is sometimes marketed as an alternative to eggs or milk in protein-rich foods. Due to its high fat and protein content, it can help to sustain the health of those with coeliac disease. As a result, a small amount of wheat germ can be used to replace regular milk or eggs in food recipes. However, it’s often more convenient to purchase a piece of protein-rich fish, such as salmon or tuna, instead of trying to find the wheat germ buried deep within a food product.

Rye

Similarly, rye is another grain that your body can’t easily break down. It was first cultivated in Hungary, and it was often used to make bread. However, in recent years, people have been avoiding rye foods, as they perceive them to be as unhealthy as wheat. This is despite the fact that rye is a very good source of many nutrients and antioxidants. If you have coeliac disease and are trying to avoid wheat, then you should avoid rye as well.

There are also many varieties of rye, which vary in color from light to dark. In general, darker rye is more nutritious than the lighter ones. In any case, keep away from foods containing rye, as it often triggers symptoms.

Barley

Barley is yet another grain that your body can’t easily break down. It was first cultivated in what is now Iraq, and it was often used as animal feed during the winter. However, in recent years, people have been avoiding foods containing barley, as they associate it with digestive problems. Barley contains a type of sugar known as barley sugar, which provides a quick, easy energy boost for those with coeliac disease. This sugar is completely natural and has been used for centuries to make cakes and other desserts.

Many people with coeliac disease enjoy eating foods containing barley, such as stews and soups. In fact, around 10% of those with the disease can process gluten, so it’s not necessary for them to avoid all grains and breads. In some cases, people even eat gluten-free varieties of barley, as they are more nutritious and have a better taste than regular barley. In any case, barley is yet another grain that your body can’t easily deal with, so it’s best to avoid all foods containing it.

Oats

Oats are a type of cereal that was originally grown in Europe. They were first cultivated in Great Britain, and it was often used as a fuel source by those operating heavy machinery. However, today, most people associate oats with food products, such as porridge, muesli, and other types of gruels. When cooked, they release a gas known as ethylene, which gives food the ability to expand by 13%. If you have coeliac disease and are trying to avoid wheat, then you should likewise avoid eating oats, as they often contain gluten.

In general, those who suffer from coeliac disease should try to avoid all grains and gluten-containing foods. This will help to protect their health and ensure that they stay at a steady weight. However, it is not necessary to avoid all grains, as some people with the disease can eat gluten. In fact, they may even need to include it in their diet to maintain their health.