Web Avatars: Erasmus and Kinkajou

The Editor : Erasmus: Food Sensitivities

Dr BXxxxx:
Wheat Free Advice: Diet Trial, Wheat Substitutes, Allergy

This web page discusses trialling a gluten free diet to assess if this can improve your health. (For most people who are not very very allergic (ie Celiac or high grade gluten sensitive), being wheat free is adequate to improve gluten related symptoms This web page contains practical hints in going GLUTEN REDUCED.

A Trial of “Wheat Free” Diet: Advice Sheet

Dr BXxxxx: If one of your blood tests shows some Wheat Protein Allergy.

• The basic blood test has changed over the last decade and is less useful in guiding treatment than previously. The problem arose early in the "noughties" as pathology laboratories discovered that a deamidated peptide antigen in gliaden antibody testing correlated better with gluten sensitivity of the Celiac type. Unfortunately,this new deamidated antigen, correlates a lot less with mild or moderate grade gluten allergies. Many doctors do not believe that there is a syndrome of wheat allergy except for pure Celiac grade allergies.
  
  
• Nonetheless, if positive, The wheat protein that you are allergic to is called gliadin or more commonly Gluten.
• When this condition is BAD, it is called Celiac (Coeliac) Disease.  Mild wheat allergies not bad enough to be called Celiac are common and commonly cause micro-nutrient deficiencies of vitamins and minerals in the long-term.
• See our Advice sheets for more information. See Our comments re gluten allergy and immunity.

.
Dr BXxxxx: To Do a Dietary Test

• If you go on the diet, you MUST have 100% commitment.
• When you are allergic, most people tell you that even having a teaspoon of wheat per day will make you have symptoms for 1- 4 days.
• You need to make your own decision whether the diet helps you.  It is possible that it may not. 
  

Cakes, pastries, biscuits are all unfortunately wheat based, unless specially formulated to be gluten free.

Good Food? Bad Food? Why? Not all food problems are the traditionally accepted ones Just because it is traditionally accepted that many foods are good for you and are promoted as such by the media, dietary advice can actually be harmful when good foods are actually harmful. Wheat allergy or gluten allergy , especially when non-Coeliac in intensity is a classical case in point.
.Back To Trial Gluten Free Diet Top

Dr BXxxxx: Symptoms of Gluten Sensitivity:

1. Gut symptoms: typically bloat, occasional diarrhoea (diarrhoea), wind, cramping. 
   (Better in 1 week often :-]) on a diet)
2. Tired, weak, low exercise tolerance e.g. feel heavy if do a run/ jog. 
   (Better in 2 weeks often :-]) on a diet)
3. Other symptoms can take up to two months to show some improvement.  Notably mood and tiredness symptoms may take up to two months to improve. :-|) on a diet.

II would prefer you try the diet for two months minimum. You should always get symptoms back if you “bust” on your diet.  You need to be certain that you have symptoms when eating gluten containing foods, as lots of people including uninformed doctors will tell you that it is not necessary to be on a gluten free diet as gluten or wheat is good for you.

Dr BXxxxx: Avoid Wheat
Back To Trial Gluten Free Diet Top

.,

Dr BXxxxx: This means you are not allowed to eat:

• Wheat or bran cereals,
• Bread (except gluten free bread),
• Spaghetti,
• Pasta,
• Biscuits or pastries
• At a lower grade of advice suitable for most mild or moderately allergic people I tell them:
  • Don't eat wheat cereals: corn, oat and rice cereals are OK.
  • Don't eat biscuits or pastries except gluten free biscuits or pastries.
  • Don't eat wheat bread: Dark rye is OK if you are not too allergic.
  • Don't eat wheat pasta: Pasta needs to be gluten free.

You can eat   Back To Trial Gluten Free Diet Top

• Corn 
• Rice, Rice Pasta is OK to eat 
• Gluten free, low gluten may be OK once you have worked out that the diet makes a difference for you     
• Oats: probably OK, but avoid in the short term, the more allergic you are the more careful you have to be.  Mildly or moderately allergic people get away with some wheat.  i.e. They often have no symptoms. 

Copyright Erasmus and Kinkajou

Erasmus: This is a very basic wheat free diet advice sheet. It introduces the basic concepts of Celiac disease and the rationale for dietary wheat intake restriction. Many patients who are not Celiac, do tolerate rye and barley (gluten like) proteins without any significant reactions. Wheat allergy or gluten allergy related nutritional problems are responsible for much of (but not all) the harm caused to Paill Spectrum patients. That is why simply taking a multivitamin can make such a difference. :-r
Back To Trial Gluten Free Diet Top

Oats: probably OK, but avoid in the short term, Oats are contaminated in the field due to the habit of rotating wheat crops with oat crops.  In addition, at the factory level, wheat cereals may be processed one day and oat cereals another, so the morning batch of oats may be contaminated one morning but not the rest of the day.  In the short term, if you are trying to work out whether the diet helps you, best to avoid oats.  In the long term, see what you can get away with.

Dr BXxxxx: Traps In Following Celiac Type Diets

The more allergic you are the more careful you have to be.  Mildly or moderately allergic people get away with some wheat.  i.e. They often have no symptoms.

• Sausages: always have cereal fillers: so stick to gluten free.
• Tinned Foods: Care as wheat is often used as a thickener.
• Malt = Malted Wheat: watch out for corn flakes that can have malt flavour, Milo.

Minor Risks

• Corn flour: Can be made from wheat not corn.  If made from wheat, it is a low gluten product but not necessarily a gluten free product.
• Sauces: e.g. Soy: wheat flour is used as a thickener in many things because it is sticky.
• Rice Crackers: can be stuck together using wheat flour as rice is not naturally sticky.
• Beer:May be a problem due to the malt content but since a processed food, the gluten content is  probably very very low.
• Low Gluten:probably OK for people not too allergic but avoid in the short term.

 

Goo:"Wheat Free" or "Gluten Free" Diets Sound Really Hard?

But they can really be quite easy if you wish. Many of the world's people naturally have a gluten free diet.

Erasmus : There are many normal type gluten free foods.  The difficulty lies in that it is many of our snack foods that are gluten based, so the difficulty of undertaking a gluten free diet is amplified.  Many people have only partial gluten allergies, so it is not so important for this sub-group of patients to avoid wheat or gluten intake to the same extent as true celiac gluten allergic patients.  In fact, for many patients (not Celiac), who are gluten allergic, low gluten products are quite adequate to obtain the most of the dietary benefits. Back To Trial Gluten Free Diet Top

 The traditional meal of meat and three "veges" is gluten free.  Potatoes and pumpkins are of course gluten free.  Fish is of course gluten free also, and a much recommended food: low GI, High Protein, and low fat.

 It is mainly with desserts, Biscuits- pastries- breads that the issue of gluten arises.  Sauces are another failing, but gluten substitution is less difficult here as texture of the sauce is not dependent on gluten to texturise it in most circumstances.  Check stock cubes are gluten free, when you purchase.

  Erasmus: Many tinned foods are also often gluten free.  (Check the label). Fruit is naturally gluten free.

  Erasmus: Dairy desserts are often gluten free, but you will need to check the labels.  Ice cream is also gluten free (assuming no wheat-based thickeners have been added, so you still need to read the labels.  Unfortunately, the biggest trap for gluten patients is that although many foods are gluten free, they can be quite high in fat.  High fat intake needs to be avoided as well, so not all gluten free foods are necessarily good for you.  Frozen fruit ice combos may well be a good substitute to ice cream, and allows the fat content of foods to be better limited.  Yoghurts also make a good low fat ice cream substitute when frozen.

  Dr BXxxxx: A balanced view of basic dietary principles) Low GI, Low Fat, Good protein intake, Good intake of vitamins and minerals), needs to be achieved.
Back To Trial Gluten Free Diet Top

  Erasmus: Salads of most descriptions will also be gluten free: again check the label on the dressing bottles to make sure they are gluten free.

 Rice and gluten free wheat readily replace wheat.  However, gluten is sticky, so texture changes in foods cooked with flour will occur.  If anything rice pasta is easier and quicker to cook than wheat pasta.  Remember, not to boil the rice pasta or it will turn into oozy glop.  Generally, it is better to add hot boiled water and let it stand to tenderize the rice pasta strands.  Tofu can be used to substitute for wheat pasta also in pasta dishes.  Again, there are benefits from low GI, high protein, and low fat.

 Gluten free breads and flours are readily available commercially.  Most patients have considerable difficulty in coping with the high density of gluten free bread.  Some of the corn-substituted breads are very acceptable.  Most people who consume gluten free bread, prefer to eat the bread toasted, rather than in its natural state.

Goo: There is unfortunately something about wheat that makes you want to eat it.  There has been some discussion in medical circles about the presence of a natural “high” chemical in wheat flour.  So to make your rice pasta have a little more pull or kick, you will need to add a little more flavouring to what you normally would to wheat pasta.
Back To Trial Gluten Free Diet Top

Where the texture of wheat flour that allows pastry products to rise is unimportant, the substitution of gluten free products is of course a lot easier.  Gluten free pizza bases is perhaps the prime example of this.  Curries and pie style baked dishes readily allow gluten free substitutes.

  Erasmus: Most rice or risotto recipes will be gluten free.  It is just a different style of cooking that most people need to get used to.
Rice crumbs will readily substitute for Bread crumbs.  Baby rice cereal can be used to lighten gluten free cakes
 Guar gum can be used when making cakes, biscuits, or bread with rice flour.  Add ¼ teaspoon to every cup of rice flour.

 Instead of thickening casseroles with flour, use mashed potato, sweet potato, or pumpkin.  These will enhance flavour and texture.  Adding rice about 20 minutes before the end of cooking the casserole will also allow the texture of the casserole to be thickened. Back To Trial Gluten Free Diet Top

  Erasmus: Most soups can be easily made to be gluten free and can be made to serve hot or cold depending on the season.

Stevia is a sweet non-sugar sweetener that is approximately 8 times sweeter than sugar.  It can be used to replace glucose derived from wheat starch. It has a different taste to sugar, perhaps a bit much on its own but quite compatible with more complex recipes. Back To Trial Gluten Free Diet Top

Goo: For More information: follow these links

Dr BXxxxx: Any of the following terms may indicate the presence of wheat:

• Flour
• Starch
• Thickening
• Bran
• Wheat germ
• Malt
• Semolina
• Spelt: a traditional or older wheat grain

Gluten free on labels often implies that Soya flour or skim milk have been used to substitute some ingredients. 
Most labels contain information on wheat content, but beware terms such as “other”

Gluten free flours

• Rice bran
• Rice Flour: white or brown
• Soy Flour
• Maize flour
• Corn Meal (Polenta)
• Potato Flour
• Lentil Flour
• Arrowroot Flour
• Pure maize (Corn) cornflour
• Tapioca flour
• Ground nuts or seeds
• Pure Bean Flour
• Chickpea Flour

Foods for Thickening Gravy:

• Pure cornflour (not wheaten cornflour)
• Rice flour
• Arrowroot flour
• Potato Flour
• Sweet Potato Flour
• Tapioca
• Sago Back To Trial Gluten Free Diet Top

Do not eat: (unless gluten free)

• Wheat cereals or bran cereals
• Bread except gluten free bread
• Pasta
• Spaghetti
• Biscuits
• Pastries
• Pizza
• Batters
• Breadcrumbs
• Cake mixes
• Cakes
• Some crispbreads
• Some custard or gravy powders
• Instant puddings
• Muesli unless gluten free
• Packages soups
• Sausages or other cold deli style processed meats: cereals are often used as fillers in these foods, often wheat based fillers.
• Stuffing Back To Trial Gluten Free Diet Top

It may be “legal” (not necessarily false advertising), to label some foods with gluten-like proteins as gluten free.  For example, the wheat like proteins in rye or barley, are not called gluten.  Many people, who are gluten allergic, may be allergic to these foods though.  Many people who have mild allergies (Not Celiac grade allergies), may however get away with eating these foods and have no allergy symptoms.

Dr BXxxxx: General Gluten Free Advice

Try to convert all your old recipes into gluten free recipes. Some recipes, especially where they rely on the gluten texturing the dough or pastry when it rises, will not work. Gluten is the sticky stuff that helps baked foods like pastries or cakes or biscuits, not to crumble. It also traps pockets of air, which helps to improve the texture of the baked foods

Obtain some new recipes to replace some lost old recipes. This site has links to Internet gluten free cooking sites. It also has a smattering of recipes with a commentary to help teach some good dietary habits.

Large parts of the world survive without (gluten) wheaten flour e.g. Asian or Thai or even Mexican Cuisines can be gluten free.
Gelatin and egg whites are an important part of gluten free cooking as they allows binding of ingredients and improve the lightness of the texture of a number of food preparations.

Flaxseed can be used as an egg substitute. Add one part ground flaxseed to 2 parts hot water. ½ part lecithin will help texture. Substitute for eggs on an equivalent volume basis.

Xanthan gum will substitute for guar gum.
White rice cannot be substituted for sweet rice, as it is not sticky enough.
Gluten free breads are better beaten by hand rather than by mixer, as the coarser texture of hand beating retains more air in the mixture.
Limit the use of Potato, bean, arrowroot or tapioca flour. If the bread is sticky when baked, reduce further in the next batch.

  Erasmus: Gluten Free Self Raising Flour Back To Trial Gluten Free Diet Top

•  2 heaped tablespoons Potato flour
• ¾ cup of rice flour
• ½ teaspoon of bicarbonate of soda
• 1 teaspoon of guar gum or xanthan gum or pre-gel starch

(This item may only be available through specialty suppliers like the Celiac Association in your area. 

  Erasmus: Gluten Free Baking Powder

• ¼ cup of Bicarbonate Soda (Baking Soda)
• ½ cup of cream of tartar

Mix well and keep in an airtight container. 

  Erasmus: Flour Combinations

• 2 cups rice flour, 2/3 cup of potato flour, 1.3 cup tapioca flour
• ½ cup Soya flour & ½ cup corn starch  (Maize corn flour)
• ½ cup Soya flour & ½ cup potato flour
• ½ cup Soya flour & ½ cup rice flour
• ½ cup Soya flour, ¼ cup potato flour, ¼ cup rice flour

Bean flour, tapioca flour or starch, chickpea flour, arrowroot flour or starch, sorghum flour can all be used as flour substitutes in the above formulas.
Care re your Soya flour. Some have milder flavours and some have some quite strong flavours, that may be unacceptable to people. 

Some people have used unsweetened apple sauce instead of oil in recipes. It makes the food generally moist, though it can be a little heavy.
There is a type of rice flour called glutinous rice flour. It can help to put the stickiness back in food.
The glutinous rice flour still tends to make the baked foods a little heavy, so experiment with additions of soy flour, potato flour and normal rice flour.
Back To Trial Gluten Free Diet Top

  Erasmus: Gluten Free Pastry

• 60g of corn flour
• ¾ cup milk powder
• 1 ½ cups of coconut
• 120 g of melted margarine, preferably omega 3 enriched.

  Erasmus: Gluten Free Daily Bread            

I I prefer to use a packet mix and add rice bran

I have used a bread maker with its own recipe for gluten free bread and have tried different packet mixes.  The packet mix that I prefer is “BASCO” gluten free bread mix, purchased in health stores or supermarkets, (supermarkets with a well stocked health section).  I have only been able to buy rice bran in health stores.
Back To Trial Gluten Free Diet Top

To the packet “BASCO” bread mix add

• 3 level teaspoons of rice mix: mix well with a mixer
• Follow the packet instructions but add about two extra tablespoons of water to balance the addition of the trice bran.
• Pour the finished mix into a loaf tin, ready to bake
• Brush a little milk across the surface and then sprinkle with sesame seed across the top, (helps seeds to stick).  Use as many seeds a will cover the surface of the bread.
• Make sure the cover foil sheet is well oiled or margarined so that when it is removed according to the packet instructions for the loaf to brown, it will not stick to the loaf. 

Options:

• Seeds in the dry mix: try ¼ cup of linseed
• Mixed fruit in the dry mix: Use ½ cup of mixed fruit + I teaspoon ground cinnamon + one teaspoon of brown sugar
• My personal favourite is one cup of grated low fat cheese + ½ cup of dried or fresh chives.  I use chopped garlic chives from the garden
• Be adventurous and try any flavours you think you may like in your bread.  E.g.
  • Mashed pumpkin and pepitas (Pumpkin seeds) OR
  • Ginger & spices OR
  • Sliced Olives and Onion Flakes Or
  • Sun dried Tomato & Basil etc.

 

Dr BXxxxx: The most common food allergies are:

• Gluten
• Peanuts
• Eggs
• Seafood Back To Trial Gluten Free Diet Top

Lactose or milk is a common intolerance, but most people are not allergic to milk.  Lactose intolerance will cause stomach symptoms only if the tolerance limit for lactose is exceed.  This is an individual issue, tolerances vary.

Peanuts, eggs, and seafood can cause severe, immediate and nasty allergic reactions in allergic people if even trace amounts these food substances are present in cooking.

If you have any recipes, you will need to modify the following recipes appropriately.

Stomach irritative symptoms are the most common presentation of gluten allergy or intolerance.  Bloating, diarrhoea, wind, or cramping is common.  Many patients are diagnosed with irritable bowel disease.

Dr BXxxxx: For those people who have a Mould Allergy: Beware

Breads: all brands including Pumpernickel, Sour Dough, and Rolls

Spreads: Vegemite, Marmite

Cheeses: All cheeses including Cottage and Ricotta Cheese, Fetta

Fruits: all dried fruits, grapes, perhaps canned fruits

Meats: corned Beef, Smoked meats of any type

Vegetables: all Mushrooms, all pickled vegetables: cucumbers, gherkins, pickles and olives,

Sauces: Vinegar, Chutneys, Soya Sauce, Tomato [paste and Tomato Sauce, dried herbs 

This list is not intended to be complete.

Disclaimer:Back To Trial Gluten Free Diet Top

Kinkajou : What is the Difference between Food Intolerance and Food Allergy?
Dr BXxxxx:
Usually food intolerance means that a person has symptoms related to a food that is consumed or eaten, that is not allergic. An example would be the burning sensation in the mouth that one feels when one eats hot peppers. Another example would be feeling a stomach upset after hot spicy food. An allergy implies that there is an immune reaction triggered by the food when it enters the body.

Kinkajou : What is Wheat and Gluten Intolerance?
Dr BXxxxx:
In the case of wheat allergy and gluten intolerance, most people use the terms interchangeably. i.e. They do not make a distinction between allergy and irritation (intolerance). Many people who are actually gluten intolerant actually DO have a gluten allergy. The allergy is just not severe enough to be labelled as “Coeliac Disease”.

Kinkajou : What is wheat allergy?

Dr BXxxxx: Wheat “allergy” is a specific type of immune response. Some people may have “gluten intolerance type allergy” as well as  true allergic type symptoms such as rashes, hay fever, asthma or anaphylactic shock, usually occurring within 30 minutes after eating wheat. Anaphylactic shock is the most severe and life threatening true allergic reaction.

Kinkajou : Diagnosis and Testing of Adverse Wheat Reactions

Dr BXxxxx: If you suspect you have a problem with wheat or other grains you should consult your health care practitioner. Gluten intolerance (allergy), is measurable by a blood test. The allergy is just not severe enough to be labelled as “Coeliac Disease”... Testing for wheat allergy, wheat & gluten intolerance and Coeliac Disease is specific. This is crucial in the case of Coeliac Disease, as all gluten-bearing grains need to be avoided to prevent the development of serious health problems.

Kinkajou : What do I Eat?

Dr BXxxxx: Most people have problems with their diet and cooking, once wheat allergy or gluten intolerance is diagnosed. This Recipe book is your starter book or your “Dr BXxxxx's’s Coeliac Heaven” There is a large selection of cook books on the market that offer recipes that are wheat or gluten free. A good source of recipe books is your local library. The local health food shop may have a supply of 'healthy' recipes books and some helpful information on alternatives.

Kinkajou : What is the Difference between Food Intolerance and Food Allergy?

Dr BXxxxx: Usually food intolerance means that a person has symptoms related to a food that is consumed or eaten, that is not allergic. An example would be the burning sensation in the mouth that one feels when one eats hot peppers. Another example would be feeling a stomach upset after hot spicy food.

An allergy implies that there is an immune reaction triggered by the food when it enters the body.

Kinkajou : What is Wheat and Gluten Intolerance?

Dr BXxxxx: In the case of wheat allergy and gluten intolerance, most people use the terms interchangeably. i.e. They do not make a distinction between allergy and irritation (intolerance). Many people who are actually gluten intolerant actually DO have a gluten allergy. The allergy is just not severe enough to be labelled as “Coeliac Disease”.

 

 

 

Kinkajou : What is wheat allergy?

Dr BXxxxx: Wheat “allergy” is a specific type of immune response. Some people may have “gluten intolerance type allergy” as well as  true allergic type symptoms such as rashes, hay fever, asthma or anaphylactic shock, usually occurring within 30 minutes after eating wheat. Anaphylactic shock is the most severe and life threatening true allergic reaction.

Kinkajou : Diagnosis and Testing of Adverse Wheat Reactions

Dr BXxxxx: If you suspect you have a problem with wheat or other grains you should consult your health care practitioner. Gluten intolerance (allergy), is measurable by a blood test. The allergy is just not severe enough to be labelled as “Coeliac Disease”... Testing for wheat allergy, wheat & gluten intolerance and Coeliac Disease is specific. This is crucial in the case of Coeliac Disease, as all gluten-bearing grains need to be avoided to prevent the development of serious health problems.

• The basic blood test has changed over the last decade and is less useful in guiding treatment than previously. The problem arose early in the "noughties" as pathology laboratories discovered that a deamidated peptide antigen in gliaden antibody testing correlated better with gluten sensitivity of the Celiac type. Unfortunately,this new deamidated antigen, correlates a lot less with mild or moderate grade gluten allergies. Many doctors do not believe that there is a syndrome of wheat allergy except for pure Celiac grade allergies.
  
  
• Nonetheless, if positive, The wheat protein that you are allergic to is called gliadin or more commonly Gluten.
• When this condition is BAD, it is called Celiac (Coeliac) Disease.  Mild wheat allergies not bad enough to be called Celiac are common and commonly cause micro-nutrient deficiencies of vitamins and minerals in the long-term.

Kinkajou : What do I Eat?

Dr BXxxxx: Most people have problems with their diet and cooking, once wheat allergy or gluten intolerance is diagnosed. This Recipe book is your starter book or your “Dr. ’s Coeliac Heaven” There is a large selection of cook books on the market that offer recipes that are wheat or gluten free. A good source of recipe books is your local library. The local health food shop may have a supply of 'healthy' recipes books and some helpful information on alternatives.

Disclaimer: The resources included in this list are provided only as a guide to a variety of online information services. A listing does not imply an endorsement of the information or services provided. This information is not offered to be interpreted as medical or professional advice. All medical information needs to be carefully reviewed with your health care provider.

Kinkajou :Free Gluten Free Cookbook Download

Back To Trial Gluten Free Diet Top

Dr BXxxxx: Wheat Free Advice.
Our doctor discusses details of gluten free diet trial.
Gluten related symptoms include being tired, weak, having low exercise tolerance, bloating, diarrhoea, wind, cramping, or aches and pains). Details are given for gluten free diet for wheat intolerance. replacing wheat flour in recipes and flour alternative combinations in cooking are introduced. The page discusses food allergies namely gluten, eggs, peanut, and seafood. Personal advice is given for managing mould allergy.

Purchase Advice Sheets........Downloads ........ Keywords List...
Previous Page .. ..Next Page..

Accessing Information
Downloadable Information files (zip = PDF +mp3), are available directly through the web site. 
(File on the Download Page: approximately 12MB download). :-? :-O Back To Top

Copyright Erasmus and Kinkajou
The Paill Spectrum Disease Model has been developed by Dr. Xxxxx. It will be some time before the knowledge of the syndrome becomes independently tested and accepted. Disclaimer

The Commandant : If you want to preserve your health, you need to make the right decisions. Many of our health recommendations are based on what specific commercial interests are keen to sell us. “Good for You” in the Paill Spectrum model is a very specific thing. Many of our healthy foods are potentially damaging to our health. Choosing foods that make you feel good, does not guarantee that they are good for you. Make sure you make the right decision for yourself as others have.

Disclaimer: This site makes no promises. It is presented by cartoon characters with no obvious attachment to true existence. Believe it or not. The choice is yours. Decide well and carefully, however. You are free to make your choices but not free to choose the consequences of your actions and decisions. Once you have chosen, your fate is inevitable.. Good Luck!

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The Commandant

From our Security Team : The Commandant, Frobisher and Beethoven.

Disclaimer: This information is not offered to be interpreted as medical or professional advice. All medical information needs to be carefully reviewed with your health care provider.

Dr AXxxxx: Eat the right food and live longer and healthier,
or ignore good advice and get sick and suffer and die. The choice is yours.

Our Team:

Erasmus : Kinkajou: DR Xxxxx : Dr AXxxxx Goo: :
:Beethoven and Frobisher Beethoven, The Commandant and Frobisher
The Commandant :

This page summarizes Trial of wheat free diet by seeing if symptoms of gluten intolerance appear with challenge, withdrawal of dietary gluten.  (Symptoms of tiredness, weakness, low exercise tolerance, bloating, diarrhoea, wind, cramping, aches and pains).  A discussion of the practicality of doing a Coeliac (celiac) type diet follows.  Gluten free flours and flour combinations in cooking are listed.  A “foods to avoid” list for gluten sensitive people is shown.  Common food allergies are discussed, (Gluten, eggs, peanut, seafood).  Practical Management of mould allergy is discussed.

Erasmus: “Web Page: Wheat Free Information” “Web Page: Wheat Free Information”

This web page links to lots of "Gluten Free" recipes: Cakes and Biscuits, Sweets, Sauces, Meals plus connects to a “Free Cookbook Download”

Erasmus: “Web Page: Wheat Free Information2” “Web Page: Wheat Free Information2”

This web page showcases our “Wheat Free Food Buying Guide”
This page provides information useful in shopping for gluten free products at a typical supermarket. It covers a number of food types: such as soups / stews, snacks, basic staples and sweets. The page discusses details of the wheat free Food Buying Guide designed to assist wheat allergic people to go shopping for gluten free products for their health.

Erasmus: “Web Page: Wheat Free Information3” “Web Page: Wheat Free Information3”

On This Web Page you will find medical grade dietary advice on gluten and other allergies.

Wheat Free Advice: re Diet Trial, Wheat Substitutes, Wheat or Gluten Allergy.
This web page discusses trialling a gluten free diet to assess if this can improve your health. (For most people who are not very very allergic (i.e. Celiac or high grade gluten sensitive), being wheat free is adequate to improve gluten related symptoms.
This web page contains practical hints in going GLUTEN REDUCED.

Kinkajou: Headings on this page include:
If one of your blood tests shows some Wheat Protein Allergy.
To Do a Dietary Test
Symptoms of Gluten Sensitivity
Avoid Wheat: This means you are not allowed to eat
Traps In Following Celiac Type Diets
Hints about cooking  or identifying gluten free or non-gluten free foods
Any of the following terms may indicate the presence of wheat
Gluten Cooking Staples : Gluten Free Self Raising Flour. Gluten free Baking Powder, Gluten free flour combinations, Gluten Free Pastry and gluten free daily bread

Kinkajou: Other Headline Items include:
The most common food allergies are: Gluten, Peanuts, Eggs, Seafood, Mould.
For those people who have a Mould Allergy:
Beware what is the Difference between Food Intolerance and Food Allergy?
Diagnosis and Testing of Adverse Wheat Reactions

Erasmus: “Web Page: Wheat Free Information4” “Web Page: Wheat Free Information4”

This web page covers:
Cooking tips on using your oven,
Using freezing as a safe adjunct to cooking and for interest,
Tips on using vinegar.

Kinkajou: Freezing related topics or tips include:
What Can You Freeze?; Is Frozen Food Safe?; Does Freezing Destroy Bacteria & Parasites?; Freshness & Quality; Nutrient Retention; Enzymes; Packaging; Freezer Burn; Colour Change; Freeze Rapidly;  Refrigerator – Freezers; Length of Time; Safe Defrosting;  Refreezing; Cooking Frozen Foods; Power Outage in Freezer; Frozen Cans; Frozen Eggs.

Erasmus: “Web Page: Wheat Free Information5” “Web Page: Wheat Free Information5”

About Wheat or Gluten Allergy: A Basic Summary of the Medical Issues

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Erasmus: “Web Page: Wheat Free Information”

This web page links to lots of "Gluten Free" recipes: Cakes and Biscuits, Sweets, Sauces, Meals plus connects to a “Free Cookbook Download”

Erasmus: “Web Page: Wheat Free Information2”

This web page showcases our “Wheat Free Food Buying Guide”
This page provides information useful in shopping for gluten free products at a typical supermarket. It covers a number of food types: such as soups / stews, snacks, basic staples and sweets. The page discusses details of the wheat free Food Buying Guide designed to assist wheat allergic people to go shopping for gluten free products for their health.

Erasmus: “Web Page: Wheat Free Information3”

On This Web Page you will find medical grade dietary advice on gluten and other allergies.

Wheat Free Advice: re Diet Trial, Wheat Substitutes, Wheat or Gluten Allergy.
This web page discusses trialling a gluten free diet to assess if this can improve your health. (For most people who are not very very allergic (i.e. Celiac or high grade gluten sensitive), being wheat free is adequate to improve gluten related symptoms.
This web page contains practical hints in going GLUTEN REDUCED.

Kinkajou: Headings on this page include:
If one of your blood tests shows some Wheat Protein Allergy.
To Do a Dietary Test
Symptoms of Gluten Sensitivity
Avoid Wheat: This means you are not allowed to eat
Traps In Following Celiac Type Diets
Hints about cooking  or identifying gluten free or non-gluten free foods
Any of the following terms may indicate the presence of wheat
Gluten Cooking Staples : Gluten Free Self Raising Flour. Gluten free Baking Powder, Gluten free flour combinations, Gluten Free Pastry and gluten free daily bread

Kinkajou: Other Headline Items include:
The most common food allergies are: Gluten, Peanuts, Eggs, Seafood, Mould.
For those people who have a Mould Allergy:
Beware what is the Difference between Food Intolerance and Food Allergy?
Diagnosis and Testing of Adverse Wheat Reactions

Erasmus: “Web Page: Wheat Free Information4”

This web page covers:
Cooking tips on using your oven,
Using freezing as a safe adjunct to cooking and for interest,
Tips on using vinegar.

Kinkajou: Freezing related topics or tips include:
What Can You Freeze?; Is Frozen Food Safe?; Does Freezing Destroy Bacteria & Parasites?; Freshness & Quality; Nutrient Retention; Enzymes; Packaging; Freezer Burn; Colour Change; Freeze Rapidly;  Refrigerator – Freezers; Length of Time; Safe Defrosting;  Refreezing; Cooking Frozen Foods; Power Outage in Freezer; Frozen Cans; Frozen Eggs.

Erasmus: “Web Page: Wheat Free Information5”

About Wheat or Gluten Allergy: A Basic Summary of the Medical Issues