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Gluten

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.