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Is fructose mal-absorption and lactose intolerance related to Coeliac disease?

Published on February 2, 2017 at 10:06 AM

Although unrelated, coeliacs and gluten intolerant (sensitive) individuals are often subject to fermentable sugar issues like fructose mal-absorption and lactose (milk sugar) intolerance. These conditions often accompany and are aggravated by coeliac disease primarily due to the compromised, damaged or dysfunctional gut condition and the ensuing fermentation, poor/incomplete digestion and malabsorption or intolerance of these nutrients.… »Read More & Show Comments

What is the difference between gluten intolerance and Coeliac disease?

Published on February 2, 2017 at 10:00 AM

Coeliac disease is an auto-immune disorder triggered by the consumption of gluten in which the gut lining and its villi are attacked by gluten leading to the poor digestion and assimilation of nutrients. In recent years another and quite distinct term has surfaced, namely that of gluten intolerance or sensitivity.… »Read More & Show Comments

Why do FG Roberts deliberately avoid the use of synthetic ingredients?

Published on February 2, 2017 at 9:56 AM

We have long been concerned about and questioned the need for the unthinking, rising and often harmful levels of chemical pollution and contamination in our foods, homes and general environment with their adverse impacts upon human health with rising numbers of people developing food allergies and becoming allergic to living in the modern world. Children, with their lower body weights, are particularly susceptible to many of these chemicals with some colours… »Read More & Show Comments

How much gluten is in a typical diet and how much gluten causes damage in a Coeliac?

Published on February 2, 2017 at 9:50 AM

The amount of gluten consumed in an average gluten containing diet varies between 10 to 40 grams per day. Gluten is a very common component in foods and this figure is largely based on the amounts of gluten in your average slice of whole wheat bread, around 4.8 grams or 10% by weight of gluten, and in a serving of pasta,… »Read More & Show Comments

Decent gluten free bread at last!

Published on February 2, 2017 at 9:35 AM

Baking gluten free bread can be a challenge, as gluten is what gives bread its elasticity, flexibility and structure as well as making it easy to mould and work with. Our gluten free Traditional (formerly Cottage) Bread Mix is suitable for home or commercial ovens and also produces reasonable results in domestic bread machines. This product is also free of dairy, egg, nuts, potato, sesame and is high in fibre, low in fat, and is Kosher certified.… »Read More & Show Comments

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