Gluten

Hello Gemma
Thank you for your question, many people who are gluten intolerant opt for the gluten free products that are available in most shops and supermarkets now. Unfortunalty just because something is gluten free doesn't always mean it is healthy and many of these products can contain high amounts of sugar and other simple carbohydrates, it may well be that you are suffering an energy slump after eating due to the impact of the sugar in the products. Try to look for gluten free foods that are low in sugar and have some whole grains in them as this should help. Also ensure you eat protein alongside, so a boiled egg with your gluten free toast or some chicken with oatcakes as this should help slow down the carbohydrate release. If you still feel unwell after eating gluten free foods then you may need to consider whether you are reacting to any of the other ingredients and consider whether there may be further food intolerances occurring.
Maria

Hi Gemma, thanks for your question. I’m not sure if you meant gluten free products rather than low gluten products but if you meant the latter then I would avoid gluten altogether if you have a gluten sensitivity. I’m assuming you have a sensitivity rather than an allergy or coeliac disease? If you are eating gluten free products and still feeling ill afterwards then it could be that you have a sensitivity to another ingredient in the products, as some ingredients can contain proteins which cross-react with gluten i.e. they are similar in structure so can elicit a similar reaction. Example foods include rice, quinoa and other grains and casein in milk. You could also be reacting to one or more of the additives in the gluten free product or struggling with the level of sugar, as they can often contain a lot of it to try to make the gluten free product more palatable. The best way of finding out what is causing the problem is to look at the ingredients on the packet and pick out all of the ones that may be a problem, such as those above. Then do an exclusion of all of the suspect ingredients, removing them all for 14 days and then reintroducing each ingredient three times every three days starting on day 15. For example, if you decide to exclude eggs, dairy and tapioca then exclude them all for 14 days, make a note of whether you’re feeling better during this 14 day period and then reintroduce dairy three times on day 15. Monitor your symptoms to see if you feel worse on day 15, 16 and 17 and then reintroduce eggs three times on day 18 and monitor your symptoms on day 18, 19 and 20. Do the same with tapioca, reintroducing it three times on day 21. If any of these ingredients make you feel worse when you reintroduce them then avoid eating them for at least three months and then try the reintroduction again. Finally, I would keep monitoring your symptoms and if you get any that could suggest an allergy rather than a sensitivity such as tightening of your throat, hives or any swelling of your lips, tongue or face then I recommend you seek medical help.