Coeliac Disease
Coeliac disease (pronounced see-lee-yak) is a condition causing some adults and children to react to the gluten, which is a protein found in wheat, barley and rye. Some coeliacs are also sensitive to the protein found in oats. If a coeliac eats gluten the lining of the small intestine becomes damaged reducing the coeliac's ability to absorb the nutrients from food. This can lead to various symptoms and complications if undiagnosed..
It’s an autoimmune disease and it’s not contagious. The only treatment is adhering to a gluten-free diet for life after a positive diagnosis has been made. Medicine or drugs are not required.
In the small intestine there are small finger-like structures called villi which absorb the nutrients from food. When the villi are damaged (or atrophic) they can no longer absorb nutrients properly.
Gluten is in bread, biscuits, cakes, pasta, beer, pizza and in many manufactured foods where gluten is contained in the ingredients such as soups, sauces, gravy, salad dressings, crisps, chocolate, sweets and ready-meals. Coeliacs have to think ahead if they want to eat at a restaurant, need to take extra time reading labels when shopping and need to take care in their personal food preparation to avoid cross-contamination with gluten. Even a grain of gluten can cause harm and cause diarrhoea and other symptoms which can last for several days.
(Source: Coeliac Society of Ireland)
Recipe of the week.
Quinoa Almond Cake
Method
Preheat oven to 180c. Grease a 20cm spring-form tin and line the bottom with baking paper.
In separate pans, over a low heat, roast the quinoa and almonds for 15-20 minutes until golden brown. In a saucepan, bring the roasted quinoa to the boil in 400mls water, cover and simmer for 15 minutes until the grains burst. Let it cool
In the bowl of electric mixer, with the whisk attachment, beat the egg yolks and half of the brown sugar until pale and creamy. In a separate bowl, beat the egg whites, the remaining brown sugar, and the baking powder together until thick.
Into the egg yolk mixture, fold the quinoa, almonds and cornflour,
Fold in the egg white mixture and the melted butter. Spoon the batter into the baking pan and bake for 45 minutes or until the centre of the cake springs back when lightly pressed, remove from the pan and leave to cool.
This cakes stays moist and fresh, stored at room temperature for days.
Until next week then, Enjoy :)
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