Frequently Asked Questions

Browse the most commonly asked questions below. If your question is unanswered use the form below to ask one of our qualified nutritionists.

1. I have coeliac disease. Which foods can I still eat?
   Gluten free products are nutritious for everyone and especially beneficial even if you are not coeliac but have irritable bowel syndrome (IBS), allergies or any kind of digestive upset. Although coeliacs must avoid foods containing wheat and gluten, there are a wide range of foods that can be enjoyed:
   
   

   • all fresh or dried fruit and vegetables;
   • all pure herbs and spices; nuts and seeds (not freeze dried) – chopped and ground;
   • all fresh meats, poultry and fish; arrowroot, tapioca and sago;
   • eggs; maize (cornmeal, cornflour);
   • agar, guar gum and xantham gum;
   • bicarbonate of soda, cream of tartar;
   • oils and fats (not wheat germ oil);
   • millet (kibbled, cracked, flaked, puffed, flour);
   • lentils and lentil flour (udad dal);
   • sugar (white, brown, castor) golden syrup, honey, molasses;
   • pea, rice or potato flour, polenta;
   • gluten free pastas (corn, soy, millet, buckwheat);
   • rice and bean noodles; quinnoa (grain and grit);
   • soy flour, grits, bran, tofu (soy curd);
   • rice, millet, buckwheat crackers;
   • gluten free cereals (such as muesli, rice porridge, soy, rice, millet flakes and corn);
   • gluten free soy sauce (tamari) and soy miso;
   • pure yeast and Healtheries Savoury Yeast flakes;
   • gluten free bread, biscuits and cakes.
2. Do your teas contain caffeine?
   The “Be range” of teas are caffeine free. This includes: Be Happy, Be Spicy, Be Well, Be Charged, Be Sleepy, Be Soothed, Be Wise. In addition to this Green Chai Tea is also caffeine free. Please note that Grean Tea with Zesty lemon contains caffeine.
3. Is it only individuals with Coeliac Disease who need to avoid wheat and gluten?
   Some people avoid gluten for other reasons. Some people with certain forms of autism have been shown to improve on a diet free of gluten and casein (the protein in milk). Some multiple sclerosis sufferers are also experimenting with a gluten-free diet.
4. Apart from wheat and oats, what are the other, less obvious sources of gluten?
   
   
   Hot chips – the oil is often unsuitable if used to fry wheat-based crumbed and battered foods. Check the chips aren't coated in flour prior to cooking.
   
   Salt – use plain salt as chicken/seasoned salts often contain gluten.
   
   Roast Chickens – purchase those without stuffing only. Removing the stuffing may not be sufficient as it is cooked through the chicken. Also check seasonings on the skin.
   
   Small goods/Processed meats – these contain cereal binders. Check these for presence of gluten.
   
   Icing Sugar – icing mixture often contains wheaten cornflour. Pure icing sugar must be used.
   
   Soya sauce & soya products– often contains gluten. For an organic wheat-free alternative try Abundant Earth Organic Wheat-Free Tamari.
   
   Malted cereal drinks – also contain gluten.
   
   Wafers – are made from wheat.  
   
   Hot chocolate drinks – may contain wheat starch. If a cappuccino drinker, ask to hold sprinkled chocolate on top.
   
   Seafood extender (imitation crab meat) – often contains gluten and is found in seafood salad, marinara mix and sushi roll fillings.
   
   Yeast extract spreads – choose gluten-free varieties only.
   
   Corn and rice-based breakfast cereals – may contain malt. Check labels. Check out Healtheries Simple range of wheat and gluten-free cereals.
   
   Medications & supplements – many contain gluten. If prescription medication contains gluten
   and an equally efficacious gluten-free alternative isn't available, continue with medication as the amount of gluten present, if any, will be minimal and health priority goals may over-ride this. Monitor reactions closely.
   
   Savoury snacks - be aware of added seasonings on rice crackers etc. For gluten free option try Healtheries Kidscare Rice Wheels Cheese or Chicken flavours.  
5. What is Coeliac Disease?
   Coeliac Disease is sometimes referred to as gluten-sensitive enteropathy, and is characterised by an abnormal small intestine structure and malabsorption due to gluten intolerance. Gluten and it's derivative gliadin, are proteins found primarily in wheat, rye, barley and oats. Removal of these grains from the diet produces normalisation of the structure of the small intestine.
   
   Coeliac Disease can present at any age, although most commonly during the first three years of life, after cereals are introduced into the diet, and there is a second peak of incidence during the third and fourth decades. Coeliac Disease appears to have a genetic cause and may be related to abnormality of the immune response, although this is hypothetical at present.
   
   The symptoms of Coeliac Disease are variable and non-specific with tiredness and malaise. Common gastrointestinal symptoms include diarrhoea or fatty stools, abdominal discomfort or pain and weight loss. Mouth ulcers and cracks at the corner of the mouth are frequent. Anaemia may be present. Dermatitis herpetiformis is an uncommon blistering of the subepidermal layer of the skin associated with gluten intolerance.
   
   A gluten free diet usually produces rapid improvement of signs and symptoms.
6. What is gluten sensitivity and does that mean I'm Coeliac?
   For a growing number of people, grains such as wheat, barley, rye and oats contribute to a variety of conditions such as chronic fatigue, bloating, headaches, itchy skin and irritable bowel. Gluten is a naturally occurring protein found in the above grains with wheat containing the highest amount. The proteins that form gluten can be very resistant to digestion.
   
   You may have a gluten sensitivity, however, a sensitivity does not mean that you have Coeliac disease. Coeliac disease must be diagnosed by a health care professional and is characterised primarily by irritable bowel, nutrient malabsorption, fatigue, lethargy and acute gastrointestinal disturbance.