What is gluten?

Why gluten matters

For most people gluten is harmless, and whole wheat is a good source of fibre.

In coeliac disease, though, the immune system reacts to gluten and damages the lining of the small intestine, which can stop your body absorbing vitamins and minerals properly.

Symptoms vary:

• bloating, diarrhoea or constipation
• tiredness and weight loss
• in some people, very few symptoms at all

The main treatment for coeliac disease is a gluten-free diet for life, which in most cases lets the gut heal.

Do you need to avoid gluten?

If you don't have coeliac disease or a wheat allergy, there's no need to give up gluten, and whole wheat can stay on your plate.

If you do need to avoid it, Indian food adapts well. Naturally gluten-free choices include:

• rice
• jowar, bajra, ragi and makki
• kuttu
• dals

Watch for hidden gluten in packaged foods such as biscuits, sauces, soups and ready mixes, and read ingredient lists every time.

Talk to your doctor before cutting out gluten if you suspect a problem, so they can check you properly.

Is gluten on a report?

Gluten itself isn't measured on a lab report. If your doctor suspects coeliac disease, they may order a specific antibody blood test, and the normal cut-off is set by each lab.