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Previous questions

Q: Why do Glutafin breads and flour mixes contain calcium? (Steve Mansell, London)

A: It has been shown that people with coeliac disease have a higher calcium requirement than the general population. Glutafin took the decision to add calcium to their range of breads and flour mixes (both the Select & Gluten-Free Wheat-Free range of products) to help provide a source of calcium in the gluten-free diet.

Q: Why include gluten-free wheat starch in some Glutafin products? (Rachel Roberts, Lichfield)

A: If you think about standard breads it is the gluten that helps to give the breads a good texture and a high quality finished product. Therefore, in gluten-free breads, it can be more difficult to achieve a good texture and overall quality to the product. I’m sure you can appreciate that this also takes a lot of time and expertise in product development. By including gluten-free wheat starch in some of the Glutafin products this helps to give a high quality, good tasting product which is suitable for the majority of people with coeliac disease and dermatitis herpetiformis.

Q: What is dermatitis herpetiformis? (Ian Henderson, Bristol)

A: Dermatitis herpetiformis is a skin condition caused by gluten intolerance. Even though you may not have gut symptoms a large proportion of people will have gut inflammation. The main form of treatment is a gluten-free diet although you may also initially require some medication to help the rash clear up. A gluten-free diet is an important part of the treatment for dermatitis herpetiformis.

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