Pulses and Coeliac Disease
Nancy Longnecker, Centre for Learning Technology, The University of Western Australia
While pulses are high in protein, they contain no gluten - a protein found in wheat, oats, rye, triticale and barley. For people with coeliac disease, gluten damages the absorptive surface of the small intestine. This can cause discomfort or pain and can even result in malnutrition because of poor nutrient absorption.
People with coeliac disease should avoid eating foods that contain gluten. Because of the binding properties of gluten, it is present in most breads, other baked goods and most processed foods. This can be difficult because even if wheat foods (eg bread, pasta, many breakfas t cereals) are eliminated, many other processed foods contain hidden sources of gluten used as a food additive.
Diagnosing and treating coeliac disease
Blood tests can be used in diagnosis of coeliac disease, but a biopsy is required for definitive diagnosis. Symptoms of coeliac disease are varied and can include abdominal pain, bloating, diarrhoea, vomiting, isolated nutrient deficiencies and malnutrition. People with coeliac disease may have none of these symptoms but suffer chronic symptoms such as lethargy or tiredness.
Coeliac disease used to be considered rare, but it is being increasingly diagnosed. The condition can run in families. The only treatment for coeliac disease is a gluten-free diet.
Pulses are a gluten-free food
Finding alternative gluten-free food can be a challenge for people diagnosed with coeliac disease. Pulses are versatile and inexpensive gluten-free foods for people with coeliac disease. There are also many types of pulses which can add variety to a gluten-free diet. This web site includes many tips for easy preparation of pulses.
