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Food intolerances explained

by Dr Sarah Brewer
continued from page 3
Treating gluten intolerance
Treatment is with a gluten-free diet, which produces a rapid improvement within a few weeks. This diet must be followed for life - which may prove difficult in the long-term. Sufferers can obtain gluten-free products on prescription from the doctor and have to replace cereal-containing foods such as bread and cakes with gluten free versions. They must also check food labels carefully to look for hidden gluten in products such as soups, stock cubes and dessert mixes etc. Vitamin and mineral supplements are important to guard against nutrient deficiency.

A gluten-free diet allows you to eat
  • Special gluten-free bread, crispbread and pasta
  • Gluten-free flour, soya flour, potato flour, pea flour, rice flour
  • Soya bran, rice bran
  • Gluten-free biscuits, cakes
  • Gluten-free breakfast cereals
  • Rice, tapioca, sago, arrowroot, buckwheat, millet, maize, corn
  • Fresh or frozen meat, poultry, offal
  • Plain fish (fresh or frozen)
  • Eggs, plain cheese
  • Milk, cream, butter, margarine and oils
  • Vegetables and potatoes
  • Fruit and nuts
  • Tea, coffee, fruit juice
  • Sugar, jam, marmalade, honey, jelly
  • Herbs, spices, mustard, vinegar, salt, pepper
  • Wine, beer, spirits etc


Forbidden foods include
  • Ordinary (gluten containing) bread, crispbread, pasta
  • Ordinary flour, rye flour, barley flour, pastry made from these
  • Wheat bran
  • Ordinary biscuits and cakes
  • Breakfast cereals containing wheat or oats
  • Barley, oatmeal, semolina
  • Meat pies, beefburgers, sausages, tinned meats
  • Fish in breadcrumbs, batter, fishcakes etc
  • Potato croquettes
  • Fruit pies
  • Barley water and some night-time drinks
  • Most stock cubes, gravy mixes etc




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