Gluten is an umbrella term for
cereal proteins which are contained in many types of corn. The coeliac
disease can develop within the first years, but also in the adult
years. This disease is a chronic, small intestine disease where the
body does not tolerate the cereal proteins or gluten.
Even
small amounts of gluten in food can lead to damaging the mucous
membrane of the small intestine. Consequences are an insufficient
intake of nutrients, a critical loss of weight, diarrhoea, sickness,
etc. If gluten-free food is eaten, the mucous membrane of the small
intestine usually recovers within a few weeks. A gluten-free diet has
to be followed life-long in order to avoid relapse.
Crops
which contain gluten are, for example, wheat, rye, oats, barley and
wheat varieties such as spelt, kamut, einkorn and wild emmer as well as
wheat-rye mixes and flageolet bean. Pharmacies and drug stores offer
special products such as gluten-free flour, bread, pastries and sweets.
Naturally gluten-free foodstuff are, for example, rice,
corn, millet, buckwheat, quinoa, amaranth, potatoes, vegetables,
fruits, leguminus plants, milk, milk products, meat, fish, eggs, oil
and fats.
Tea and tea-like products are generally gluten-free. However,
due to today's increasing use of new additives and supporting agents in
complex ready-made flavours, pulverised spice blends, etc., it cannot
be guaranteed that a slight percentage of gluten might be present.
Consequently, the respective declarations of the suppliers need to be
constantly up-dated.