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01
Dec
2013

The Impact of Gluten

Hi Readers,

I took some note from ABC’s Landline and this is what Dr Jane Muir from Melbournes Monash University which is at the Forefront of Nutritional
impact of gluten had to say.

Some wheat proteins are the bad guys when it comes to coeliac disease,they are not necessarily the culprit when it comes to other gastro intestinal problems Fructans are particularly high in wheat products and other grains and cereals this is what she thinks people may be reacting to. NOT THE GLUTEN!

In well controlled studies people that have irritable bowel syndrome that these short chain carbohydrates cause gastro intestinal symptoms.

MOST GLUTEN FREE FOOD IS LOW IN FRUCTANS.. HOWEVER SOME PEOPLE WITH IRRITABLE BOWEL.. MAY BE LIMITING THIER DIET MORE THAN THEY NEED TO.

Food producers can work with the Ancient wheat “SPELT”.. SPELT IS MUCH LOWER IN FRUCTANS THAN MODERN WHEAT.

Patients work well with spelt ..they contain gluten but the fructan level is much lower.

This isn’t a passing trend , and provides the opportunity for farmers and food producers to diversify.

People that have irritable bowel syndrome is 1 in 7 Australians to provide gluten free or low fodmap (fructan) grains is a very sustainable market.

Byron Gourmet pies have a Spelt range of Pies as well as a Gluten Free Range of Pies.
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