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.
No gluten doesn’t mean no goodness
Our GLUTEN FREE CORN FLAKES come in traditional and honey flavours, and 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.
… what is gluten intolerance?
You might already be convinced to give our GLUTEN FREE CORN FLAKES 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.
- Myths about coeliac disease https://www.coeliac.org.uk/coeliac-disease/myths-about-coeliac-disease
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For the last 15 years we’ve been working to reduce the sodium (which is the major component of salt) in our breakfast cereals across the world, because we want to keep on making them more nutritious. Achieving consistency on all products, in all countries, takes time - so some may have more sodium than others. Our aim is for all our cereals – globally – to have the same reduced levels of sodium, with a target of less than 135mg per serving in all our children’s products.
As well as being a healthy choice for people who want to reduce the amount of gluten in their diet, or have coeliac disease or a gluten intolerance, Gluten Free Corn Flakes are fortified with B-vitamins, folic acid and iron
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.
It’s too early to say. The science in this area is still emerging. There is evidence that low GI foods take longer to digest and help you feel satisfied for longer, but none that you’ll eat fewer calories at the next meal.