‘Going gluten-free encourages a varied, nutrient-rich diet’
Cassandra Barns is a nutritionist and fitness instructor.
‘a gluten-free diet is not only essential for those with coeliac disease – where gluten can make a person very ill and greatly reduce absorption of nutrients from their food – but also for those diagnosed with non-coeliac gluten sensitivity. although studies have revealed that people who thought they were sensitive to gluten could actually be sensitive to fructans, research has also found that some people with non-coeliac gluten sensitivity do react to gluten in its pure form. For them, symptoms caused by eating gluten can include gut problems, such as abdominal pain, bloating and diarrhoea, as well as insomnia and headaches. Gluten sensitivity may even be linked with more significant long-term health problems, such as autoimmune conditions (aside from coeliac disease). Going glutenfree can also encourage a more varied and nutrient-rich diet. Replace bread and wheat-based foods, including cereal, pastries, pies, crackers, pizza, pasta and biscuits, with naturally more nutritious carbohydrate sources, like sweet potatoes, parsnips, wholegrain rice, lentil pasta and wholegrain oatcakes, such as Nairn’s Gluten Free Oatcakes – but avoid highly processed gluten-free alternatives.’
‘Symptoms CAN INCLUDE INSOMNIA’