Gluten is a protein found in wheat, barley, rye and oats. It has been reported that around a shocking 8.5 million people in the UK alone have now gone gluten-free due to experiencing avert reactions after consuming all our favorite quick and tasty snacks like bread, biscuits and cakes. 

Why is this?

Firstly, there seems to be confusion as to what contains gluten, especially the type that can really affect those with sensitivities. So here it is.

While corn and rice do contain gluten they do not contain the toxic molecule prolamin – which in wheat is called gliadin, in rye secalin, horedin in barley and avenalin in oats. Have you ever noticed you can tolerate oats better than wheat and other grains?

Interestingly, this is because oats contain only 10-15 percent of prolamin as opposed to around 30-50 percent in wheat.

These prolamin molecules are becoming toxic to more and more people nowadays. Some people may have mild symptoms and just have sensitivity causing such things as headaches, bloating, aching joints or constipation, while others, such as those with celiac disease have more discomforting symptoms, for example, vomiting, diarrhea, abdominal pain, weakness and anemia to name a few.

In this case, they would need to stay away from gluten, containing the prolamin toxin for life. Millet would be included in this also. On the other hand, those with a mild intolerance may have an underlying digestive imbalance that would need to be rectified through the elimination of certain foods and the rebuilding of the intestinal wall.

If you are personally experiencing symptoms you think may be related to a gluten intolerance, contact me for more info.

So is there anything celiacs can do nutritionally apart from the elimination of gluten-containing foods?

Although there is no cure for celiac as far as we know, there are some things that can be done to support your body.

According to a top authority on nutrition in the UK Suzanne Le Quesne, the recommendations are:-


Strictly no wheat, rye, barley, millet or oats.

Increase brown rice, black rice, buckwheat and quinoa.

Decrease anything refined such as white flour, confectionery and alcohol.

Superfoods alfalfa, medicinal mushrooms, blue-green algae.

Supplements multivitamin/mineral liquid formula for better absorption.

Herbals quercetin, slippery elm tea.

Lifestyle changes Check labels rigorously.


Other aids are:-

Apple cider vinegar, sauerkraut for probiotics

Paprika as an anti-inflammatory agent  

Aloe vera to cleanse and help heal the gut and the liver.

Green smoothies for added nutrients and immune support.

Check out red fife or marquis wheat as it has a different gliadin composition in it that some celiacs have found tolerable. This may only be found by organic farmers as most varieties of wheat grown now are modified for production and protein content.

Raw garlic at night added to soup, salad or another dish. Do not eat it on its own.


Contact me for more info on how to maintain a Gluten free lifestyle. 


More to come……

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