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Date: | Tue, 11 Apr 1995 07:29:10 GMT |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Wheat is the commonest cause of adverse reactions to food in Europe and the USA,
but it is not the only one. Other foods can also produce a flat mucosa as well
- which is why the medical profession likes to see the response to a gluten
challenge.
It is an unfortunate fact of life that celiacs are also more likely to have
adverse reactions to other foods than the general population. 15% of celiacs
tested have shown reactions to soya.
*There is evidence that you can develop reactions to other foods if you stick to
the same food all the time!! So eat as wide a variety of gluten-free foods as
possible. Don't concentrate on one staple.
Although gluten contamination is a risk, if you always react badly to corn or
millet, it may be your personal metabolism that is reacting, and other celiacs
are not at risk.
Milk is slightly different. It is quite common to lose the ability to digest
milk sugars as we age. The effect is one of quantity, often we can easily
digest a little - but some people do have a violent reaction.
The important message is celiacs are not all the same. We must take
responsibility for our own health. If you have an adverse reaction to any
particular food then don't eat it! But don't cut everything out!
Source of information: Broscoff and Gamlin
[log in to unmask]
http://www.demon.co.uk/webguides/
Web pages for celiacs
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