What is Coeliac disease?*
*McMonagle et al (2015)
- Coeliac disease (pronounced see-liac) is a lifelong disease, caused by the immune system reacting to gluten.
- It affects one in 100 people, but only about a quarter of them have actually been diagnosed – so there are nearly half a million people In the UK who have the disease without knowing it.
- When someone with coeliac disease eats gluten, their immune system reacts by damaging the lining of the small intestine.
- Symptoms of coeliac disease can range from mild to severe and may include bloating, diarrhoea, nausea, wind, constipation, tiredness, headaches, mouth ulcers, sudden or unexpected weight loss, hair loss and anaemia.
Gluten Free without the compromise
Our NESTLÉ GOFREE Corn Flakes come in traditional and honey flavours, and the Rice Pops are also available in Coco.
They're so tasty the whole family can join in if they want to. They are also fortified with vitamins and minerals to give you essential nutrients in every bowlful.
Where will I find them?
Sometimes you’ll find our GLUTEN FREE CORN FLAKES in the ‘free-from’ aisle, but most of the time they’ll be in the usual cereal aisle. And you’ll also find they’re affordably priced.
So what is gluten intolerance?
You might already be convinced to give our NESTLÉ GOFREE Cereals a try, but if you want to know a bit more about gluten intolerance and what it means, read on …
Gluten is a protein found in wheat, barley and rye. Gluten intolerance refers to the entire category of gluten issues, including coeliac disease and non-coeliac gluten sensitivity. Symptoms vary from person to person and can include bloating, diarrhoea, nausea, vomiting, fatigue and stomach pain. Coeliac disease is the most severe form of gluten intolerance. People with this autoimmune disorder cannot eat any gluten at all because the symptoms are so severe. But there are some people who are simply sensitive to gluten, and just feel better in themselves when they avoid it.
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Two things to remember: • Look for food labels where the word 'whole' appears in front of the name of the grain, like “whole wheat” or “wholemeal bread”. • For foods with more than one ingredient, make sure whole grain is listed towards the top of the ingredients list. The further up the list it is, the more whole grain has been used in the recipe. And look out for the percentage of whole grain. You should find this in the ingredients list too.
A ‘whole’ grain has more nutrients than a ‘refined’ grain, because all parts of the grain are retained – kernel, bran, endosperm and germ – along with their fibre, vitamins, minerals and phytonutrients. But most of the bran and germ are removed when producing refined grains. Whole grains therefore contain more nutrients than refined grains.
The general name for proteins found in cereal grains such as wheat. It holds the food together, like a ‘glue’, and gives dough its elasticity.
Keep it simple: make grains the base of your diet and choose whole grains over refined grains wherever possible. U.S Dietary Guidelines recommend eating 3 servings (48g) a day. So, whenever you look for breakfast cereals, bread, pasta, rice or flour to cook at home, look for the word “whole”, ideally among the first ingredients in the list.
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