Hi there, gluten is the protein in wheat, barley, rye. You can have IgG gliadin tests done to see if you are sensitive to gluten. There is a specialist here in NZ, do a search for Dr Rodney Ford, Christchurch, NZ. He is a paediatric gastroenterologist who has helped us find out about the gluten intolerance - he is doing ground breaking research in this area and also his findings are medically proven but they are not medically accepted in this country yet. He lives many hundreds of miles away so going to him for consultations was not an option and he had helped us all he could via email.
If you are not a coeliac but have a problem eating normal bread etc, go for the wheat free bread i.e. rice and rye etc, eat barley etc, if there is no problem then maybe your problem is with the wheat rather than the gluten. You may also be able to eat oats, oats are questionable as to whether they contain gluten, the main reason they are not included in a gluten free diet is because they can often come into contact with wheat at harvesting or production time and thus causes contamination with gluten.
The gene testing our specialist is doing supposedly shows whether or not she has antibodies (I think this is how it works, but we visit him again on Tuesday, so I should know more then). If she has got the antibodies it means it is not the gluten that is causing the problem but probably the wheat.
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Re: Pauline
