Post by kickingfrog on Jul 14, 2015 20:08:41 GMT
...For someone who is gluten-sensitive, their allergy means that eating bakery products can lead to digestive problems, skin
irritations and lethargy
Someone who is gluten intolerant, however, has a condition known as coeliac disease.
It is estimated to affect around one in 100 people, causing an immune reaction to the lining of the small intestine. This can result in a range of symptoms, including tiredness, headaches, anaemia, hair loss, bloating, diarrhoea, nausea and, in some cases, sudden weight loss.
Only foods that contain less than 20 parts per million (ppm), sometimes expressed as 200mg gluten/kg, can be labelled gluten-free.
UK law means that all foods must say if they contain any allergens.
Genius Gluten Free CEO Roz Cuschieri identifies two groups who opt to go without gluten.
The "have-tos" are the coeliacs who have to eat gluten-free because of their severe intolerance.
And then there are the "like-tos", who are the people who remove gluten altogether from their diet or go gluten-light as a lifestyle choice, believing that this offers health benefits, such as improved energy levels and better digestion.
www.heraldscotland.com/business/business-extra/scottish-enterprise-infinite-possibilities.1433170959