Health & Wellness

What is Coeliac Disease?

March 25, 2015
coeliac disease

What are the symptoms of Coeliac Disease?

Do you suffer from gastrointenstinal symptoms such as diarrhoea, constipation, abdominal pain?

Are you feeling fatigued, weak & lethargic?

Low on Iron or other vitamins & Minerals?

You may be suffering from Coeliac Disease.

Coeliac disease appears to have people hopping on the bandwagon to become gluten free.  However, do you really have this condition?  What is Coeliac disease? What does Gluten-Free mean?

Basically, Coeliac disease is an immune system reaction to eating products with gluten in them such as wheat, rye, barley and oats.  It causes small bowel damage and can cause further health problems if not diagnosed.gluten free diet

STOP!!

Before you go cutting out bread and other products that contain gluten, educate your self on what it all means.

Coeliac Australia provides a comprehensive website explaining symptoms and other worthwhile information about this disease.

Once you have a knowledge of the disease make an appointment with your doctor to discuss your symptoms and confirm whether or not you need to change your diet.

 

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2 Comments

  • Reply wild games productions March 29, 2015 at 06:11

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  • Reply Triinu April 2, 2015 at 16:50

    I think it’s scary sometimes how much miionfsrmation we have to fight. I know there are people out there that are allergic to wheat who eat spelt, and I know there are folks who have tummy upset from wheat who eat spelt. Spelt makes a wonderful bread.I have celiac, full blown. I have never eaten spelt. I will never eat spelt. It’s right there on the big list of no no’s that I was given. Not much research went into that statement in the paper? Was their source the person who stocks the bread aisle? I find they often recommend the spelt bread to folks who can’t eat wheat. (They don’t realize it’s almost the same thing.)On the bread note, I just wanted to share with you a success I’ve had this week. I’ve been eating Mu Shoo pork from a chinese restaurant near me. They actually store my wheat free soy sauce in their own fridge as if it was a fine wine. However, I can never get pancakes. So I found a recipe for the pancakes on glutenfreeda.com.They are incredible. Like a crepe. The texture and flavor is awesome. I’ve been using them with the mu shoo, I’ve been nibbling on them alone I’ve used them as a sandwich wrap. The flavors in them are sesame oil, ginger and green onions.The other day, I wanted to have a ham sandwich which doesn’t go well with those flavors, so I changed it to olive oil and brown sugar. It was wonderful. You just throw all the ingredients into a blender, blend them, then cook them as crepes. It’s 15min from start to finish, little clean up because you use the blender and one pan.I thought it might be great for your little one. Chinese PancakeIngredients: (us measurments sorry)1/2c milk1/4 c gf flour (I use Carol F’s sorghum mix)pinch of salt (I use as much as fits in the bowl of my palm)1 egg lightly beaten (I use extra large)3/4 tsp sesame oil2 tsp fresh ginger, minced (used candied here, keeps longer)1 garlic clove, minced (I used the preminced from the supermarket)1 scallion, finely chopped1 teaspoon vegetable oil (I used olive, it’s better for you)Place the milk, gf flour, salt, egg and sesame oil in a blender and process until smooth. Transfer mixture into a large measuring cup with a pouring lip. The batter should be the consistency of heavy cream. If it’s too thick, add water, about 1 teaspoon at a time, until you get the right consistency. Stir in the ginger, garlic and scallions. (I’m lazy, i put them all in the blender at once, and my blender has a pour spout)Heat the oil in a non-stick pan over medium-high heat. (I needed more oil than recommended. When flipping crepe thin pancakes I’m just not that good)Pour about 2 tablespoons of the batter in the center of the pan then swirl the pan to make a circle about 4 inches in diameter. Cook the pancake over medium high heat until golden borwn. Flip the pancake over and brown the other side. (I made mine about 8 inches yields about 3 pancakes that way) Remove from the pan and keep warm. Repeat the process until all the batter is used up.I’ve substituted the brown sugar and olive oil for the sesame oil, ginger and scallions, I’ve also toned down the sesame oil by doing 1/4 tsp of sesame oil, 1/2 tsp sesame oil. I haven’t tried making it italian yet by using italian spices and olive oil Hope you enjoy the recipe. OH and if you send a letter to the editor of the paper, please share!!!Laney

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