Allergy Clinic founder dr. Marinda McDonald recently appeared on Carte Blanche to share her thoughts and expertise about gluten intolerance and the dangers of gluten exposure for patients with coeliac disease.

Does eating bread made from wheat, rye and barley give you cramps, bloating, diarrhoea and even headaches? While there’s little scientific consensus on the prevalence of gluten sensitivity, South Africa has joined the global trend to go gluten-free, with consumers willing to pay a premium for gluten-free goods. But for someone with coeliac disease, less than half a teaspoon of wheat could potentially be enough to cause serious illness. Carte Blanche takes to the laboratory to investigate the consequences when bakers commit gluten fraud, falsely labelling bread as gluten-free, when it isn’t.

Watch the video of the investigation here:


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Is Gluten allergy a fad, or a scary reality in our daily lives? | The Allergy Clinic · September 9, 2019 at 12:06 pm

[…] is another autoimmune disease and is only activated when patients with this condition eat gluten. When Coeliac patients are exposed to gluten, antibodies form against the cells in their small bowels, which then damage the cells that line […]

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