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Celiac disease (CD) is an illness that is caused by gluten affecting the whole body in those that are genetically predisposed to suffering from it.
It affects 1% of the population and is twice as common in women as in men.
The most frequent symptoms are weight loss, loss of appetite, tiredness, nausea, vomiting, diarrhoea, distended stomach, mood changes (irritability, apathy, sadness, becoming withdrawn...)
It can be diagnosed with a blood test by analysing the antibodies (anti gliadin, anti endomysial, anti transglutaminase) and also with a biopsy of the small intestine.
Gluten is a protein found in the seeds of many cereals (wheat, barley, rye, spelt and possibly oats) mixed with starch. This protein is responsible for the elasticity in dough and pastry and for the rise in breads and starter dough. It is difficult to find products that do not contain gluten in supermarkets as it is present in so many cereals and also used as a thickening agent in many products.
We should also be aware of cross-contamination; a product that would not normally contain gluten that has been contaminated by another during the preparation process. Due to this, the same utensils and surfaces cannot be used when preparing gluten free food unless they have been properly cleaned beforehand.
If a member of the family or a guest in your home is gluten intolerant, certain precautions have to be taken when preparing and cooking food. If you need further information about this, please ask us in the pharmacy.
We can also help to detect gluten intolerance with a simple test, as well as provide you with fresh, gluten free products. These can be delivered the following day and are produced by a company that guarantees the prevention of cross-contamination. Come and ask us for more information.
Text: Encarna Gonzalvo Puchades
English translation: Nicola McGrath
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