AllergyWatchers.com

Delicious RECIPES & FOOD without dairy, wheat or gluten

Some FAQ's - and the answers

Q. Is food allergy the same as food intolerance

- No. A food allergy usually produces an immediate and extreme physical reaction as soon as the allergic person comes into contact with the offending product. With food intolerance, the reaction may not be for some hours, or even days

Q. What is the difference between Coeliac
disease and wheat intolerance?

- Coeliac disease is a condition where gluten irritates the lining of the colon wall, causing pain and symptoms such as diarrhea. It generally lasts for life and contact with gluten must be avoided at all times. With wheat intolerance, one it is diagnosed and wheat is eliminated from the diet for a suitable time, it can often be a temporary condition

Q. Does 'starch' on food labels mean that the products contains wheat or gluten?

- Normally, yes, unless the label specifies that, for example, it is rice, maize or corn starch

Q. Do all breads contain wheat?

- No. You can buy 100% rye bread, or breads made with a mixture of flours such as barley, oats, soya, potato, millet and rice

Q. Do all pastas contain wheat?

- No, You can buy buckwheat, rice, millet, or corn pasta in all shapes and sizes

Q. Can food intolerance make me gain weight, lose or control it?

- Yes, absolutely. Intolerance can be an important consideration in successful weight loss because the body may hold onto excess fluid and weight if it is not functioning at its best. When the offending food is removed, the body can often re-balance itself and weight loss usually follows

Q. Which foods should I avoid if I'm on a wheat-free diet?

Generally, any food with 'starch' on the label (unless it's 100% rice, maize, potato or corn starch). However, some modified wheat starches which comply with the internationally agreed criteria for gluten-free food (such as Codex Alimentarius) are suitable for Coeliacs
Coeliacs should not use barley, oats or Rye grain / flour unless they have been modified and the gluten removed

French bread, garlic bread, most bread rolls and Naan bread. Croissants, bagels or muffins
Yorkshire pudding
Fish or vegetables in batter and chicken or fish in breadcrumbs
Noodles
Most breakfast cereals
Many preparede sauces, such as pasta or chilli sauce

This list is not exhaustive and you may be suprised to find just how many prepared products and sauces contain wheat - so always read the label carefully

You will find a comprehensive list in the Lose Wheat Lose Weight Cookbook

Antoinette Savill's Allergy-free food range

Dairy-free, wheat-free, gluten-free and egg-free recipes, information & food products from AllergyWatchers
AllergyWatchers.com is an educational and promotional site. We are not qualified medical practitioners and this site must not be used as a substitute for professional diagnosis or medical treatment
There are important differences between food intolerance and food allergies
AllergyWatchers.com is primarily for people who are intolerant to dairy, wheat and gluten. Some, but not all of the information may also be relevant to Coeliac's