What is gluten?
Gluten (from Latin gluten “glue”) is the term for a mixture of 90% protein, 8% lipids and 2% carbohydrates that make a rubbery, elastic mass when mixed with water. It plays a central role for the baking properties of flour. Gluten can cause coeliac disease in genetically pre-disposed people. Coealiac disease is an inflammatory disease of the small intestines with far-reaching health consequences, ranging from minor discomfort to life-threatening conditions, such as anaemia.
Gluten is present in rye, wheat, barley, spelt, green corn (unripe spelt grain), emmer, einkorn, Khorasan wheat, and triticale. Quinoa, amaranth, maize, rice, millet, soya, so-called wild rice, buckwheat, potatoes, vegetables, fruit, legumes, milk products, meat, fish, eggs, natural cheeses, sesame, poppy seeds, linseeds, nuts, and almonds, on the other hand are all gluten free. People suffering from coeliac disease must carefully inspect processed and convenience foods to ensure that they do not contain ingredients containing gluten. GEFRO’s gluten free products are all clearly labelled as being GLUTEN FREE.
Gluten is harmless for those with normal digestion, but with a (genetically caused) gluten sensitivity, the mucous membranes of the small intestines are damaged making normal digestion impossible. Typical symptoms of coeliac disease are: bloating, nausea, stomach pains, loss of appetite, chronic diarrhoea and a failure to thrive in children. If you suffer from, or think you might suffer from coeliac disease, please consult your doctor. The only known therapy is a lifelong diet, whereby products containing gluten are completely avoided. With complete abstinence of foods containing gluten, with time, symptoms will begin to disappear.
Further information and support at a national level, can be found here:
This symbol indicates that a product is gluten free.
All GEFRO gluten free products bear this symbol both online and on the product packaging.