Prof. (Dr.) Harpal Singh SelhiUser Stories

Prof. (Dr) Harpal Singh Selhi

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Prof. (Dr.) Harpal Singh Selhi

I was diagnosed as Celiac in 2008 and got to know about Wheafree in 2009 through my sister living in Chandigarh who bought some cookies for me.

The journey has been enjoyable or should I say a delicious one! In our area, Wheafree was the only gluten free food manufacturer back then. I was ordering bread, cookies, fruit cakes, namkeen, jalebi and gulab jamun.

The ordering involved to call up and place an order and then deposit the money in their account and product was delivered once a week in Ludhiana!

The food quality, texture and taste all evolved so much going from good to better and still better !!

Now with newer products like premium sugar free cookies and Millet Jaggery cookies they have raised the bar of quality of their products to International Standards.

I hope Wheafree continues to be torchbearer for gluten free food in India and wish them all the luck in their future developments for Celiac Family.

- Prof. (Dr.) Harpal Singh Selhi
Department of Orthopedic Surgery,
DMC Ludhiana

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Accidental Exposure to Gluten By Non-Food Products | Gluten Intolerance/Celiac AwarenessBlog

Accidental Exposure to Gluten By Non-Food Products

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The video delves into the often-overlooked dangers of gluten exposure in items that are not intended for ingestion. While most people are aware of the need to avoid gluten in food items, there are a variety of everyday products that may contain gluten and pose a risk for individuals with celiac disease or gluten intolerance. This video aims to raise awareness about these non-food products and educate viewers on how to identify and avoid them. It will explore different types of non-food products that may contain gluten, such as cosmetics, medications, and household items.

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User Story by Aayushi Bansal (Student)User Stories

Aayushi Bansal

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Aayushi Banasal (Student)

I highly recommend Wheafree for their exceptional gluten-free products. Their commitment to quality and safety is evident in every bite. From their soft bread to delectable pastries, their offerings are delicious and satisfying. Wheafree has managed to overcome the common challenges of gluten-free alternatives and deliver products that rival their gluten-filled counterparts. Their range of options caters to various dietary needs, ensuring there's something for everyone.

Wheafree has truly transformed my gluten-free journey, providing me with flavorful and high-quality products that exceed expectations. With Wheafree, you can savor every bite without compromising on taste or quality. Experience the difference they bring to the world of gluten-free food.

- Aayushi Bansal (Student)

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Zero-Gluten GroupArticles

In conversation with the Admin of ‘Zero-Gluten’ Group on Facebook – Mr. Abhinav Arora

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Zero-Gluten Group

Mr. Abhinav Arora – Admin of “Zero-Gluten” group on Facebook, which is very popular among the gluten-free community, shared insights with Mr. HPS Lamba (CEO, Wheafree) into the making and managing of this group.

Q 1: How this idea of making Zero Gluten on Facebook came up and what were your thoughts behind this?

A: ‘Zero Gluten’ was made with a sole intention of helping others.
I was detected Celiac in 2003, when the know-how about the Ailment was literally Zero. General Public, even the doctor fraternity at that time had very little or no knowledge about the word Gluten. I fondly remember asking one of my friend, who just completed his MBBS at that time, he told that the word Celiac was defined in one of the paragraph in his theory book, stating that it’s an allergy to wheat!! I was aghast by hearing that!! If a medical practitioner has only this much knowledge about the subject, spare the horror for the general public!
So we (Me and my Co-Founder Celiac Brother Udit daa) came up with the noble idea of helping people with whatever means and resources we had, basically imparting knowledge through our hard fought bitter- sweet experiences.
We wanted what we have suffered, others shouldn’t!

Q2 What services Zero Gluten is offering to its members ?

A: It’s an open platform to all those who are suffering from this ailment. We are keen to provide any kind of assistance needed, you drop us message in the group, and see the willingness of the people to help you out with the experiences they have had.

We have with us on board, Manufacturers, Dedicated mother’s, Housewives, Bakers, Master Chef’s, Medical Practitioners, Esteemed Panel of Doctors, Nutritionist, Medical & Legal Advisors, FMCG Managers, Food Analyst, and a lot more intellectuals, who are more than happy to render their services, as and when required.
So, basically, we bring a lot to the table! It’s just a small effort to bring everything under one roof!

These services are Absolute Free of Charge for everyone!! Since Kindness costs nothing!

Q3 Though it’s a virtual group but do you plan to meet offline in the future? Have you met your members in person and if yes, then how was the experience?

A: I’m a firm believer of a fact, when it connects, it connects. It might be a virtual world, and we do have geographical disadvantages, but distances have never mattered, whenever we talk, we rock! My wife has named all my contacts as GF Name, so she says, your Girlfriend’s are calling, go Now!!

I have been blessed with people across the globe and God has been kind.

Yes, I have met around 300 members personally, and almost all the members know me by my first name. It’s always been an interactive session meeting with my fellow beings, since we all sail in the same boat, so it’s a bond of a different level.

Q5 Even in small group, controversies crop up but in more than 2500 members of Zero Gluten, very rarely any such controversy has seen .. any secret formula 🤔😊

A: That’s too humble of you, to ask me this question!! Controversies arise when people have some or the other hidden agendas or selfish motives behind any of their acts. But here we all work towards the betterment of society at large and try to help those in distress.

Yes, I do agree, people do come up with your nasty designs of gaining moolah from the platform, for which I have been very much vocal about our intolerance towards Advertisements of any kind, on the group’s platform. Or misuse for any branding and labeling or luring customers, I have always tried to maintain the sanity and decorum of the group before anything else.

And as they say “Is group में, एक ही गुंडा हो सकता है, और वो गुंडा मैं हूं। ”

Q6 What is your take on role of government in helping Celiac community?

A: Government has been pretty lethargic in their reasoning, like when we have approached the Govt. (Manier times regarding various projects), they have always been a spoilsport, or of no help at all. I have heard the concerned authorities saying, that this is a *Western Country Problem*, *Child with special Needs problem*, *Rich Kid Problem* and have always been made fun instead of helping our cause. As a matter of fact, in India, according to the census 2009, patients with AIDS (acquired immunodeficiency syndrome) were closely 2.8 million and whereas patients suffering from Celiac Disease, were close to 8 million. And still, there is Zero Awareness by the Government.

Q7 Like overseas, there are torch bearers taking cause of the celiac community to govt and public at large but we don’t see much of action happening in India … your take

A: In India, Torchbearers are those who either have dealt with a problem, are dealing with it, or have seen someone close fighting for it. We lack the Zeal and effort from everyone, just a handful of people, I might be wrong in saying that “A small spark can ignite the fire” but here in India people have extinguishers within their mindsets, so until and unless it happens in their own homes, no one is bothered about it!!

And this is a very sad, but brutal reality of life in our motherland!

Q8. You are a celiac yourself for last …….. years. What message you will like to send across to our readers and the Indian celiac community?

A: I age 36, and I’m a ‘detected’ Celiac for the past 20 years and undetected one for the last 30-32 years.

I have in these 20 years have seen kids/adults with 20000 ttg levels, and coming down to as low as .001 ttg levels.

It’s all within you!!

Firstly, Celiac Disease isn’t categorically a Disease, it’s just a ‘Way of Living’ just some alterations with your food habits, and you are through with it. As for the cure for Celiac Disease, the cure & treatment lies in your very own hands, that is ‘Following the Gluten-Free diet Religiously”.

You follow the Gluten Free Regime & I’m sure most of your troubles would vanish!

I adhere to one thing very strictly, “If in Doubt, Leave it Out”

P.S: Please read all the I’s as WE
It’s a continuous and combined effort of all to make things work, I just act as a medium.

Regards:

Mr. Abhinav Arora (Admin: Zero Gluten Group - Facebook)

Abhinav Arora
Facebook Join Facebook Group – Zero Gluten

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Myths and Facts - Blog - Harleen Bakshi - Clinical Nutritionist & Diabetic EducatorBlog

Celiac Disease and Gluten-Free Diet – Myths and Facts

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Myths and Facts - Blog - Harleen Bakshi - Clinical Nutritionist & Diabetic Educator

We all have heard of the gluten-free diet, but many people don’t even know what gluten is or that this diet is a treatment for a condition called celiac disease.

Celiac disease is a digestive condition also known as gluten-sensitive enteropathy or celiac sprue. When gluten-intolerant people consume gluten, a complex protein, they develop this complicated immune-mediated condition.

Let’s debunk a few Myths and Facts about Celiac disease and Gluten-free diet.

1. Myth: Celiac disease is merely an allergic reaction.

Fact: Celiac disease is an autoimmune disorder and not merely an allergy reaction. We misunderstood this because, like an allergic reaction, celiac disease is triggered by the presence of a foreign item in our diet. So, the only solution is to follow a strict gluten-free diet.

2. Myth: Only Children get affected with celiac disease.

Fact: Celiac disease can affect people of any age and at any age. Undoubtedly, celiac disease symptoms and conditions are more common in children, but they can also affect adults.

3. Myth: Celiac disease isn’t all that serious.

Fact: Celiac disease is a serious condition if not managed properly. Its symptoms can become severe and can lead to severe malnutrition.

4. Myth: Gluten is only found in food

Fact: Gluten can be found in a lot of unexpected places other than food. Medicine, toothpaste and cosmetics can also contain gluten. Patients should be educated to read labels properly.

5. Myth: People with celiac disease can’t eat bakery products.

Fact: They can’t eat bakery items that contain gluten, but there are plenty of gluten-free options available – both as ready-made products and as recipes you can bake yourself.

6. Myth: Celiac disease only affects our Gut.

Fact: Although gastrointestinal symptoms like diarrhoea, bloating and stomach ache are very common symptoms in celiac disease but that doesn’t mean it can’t affect other organs. It can lead to an array of other non-GI symptoms, such as itchy skin rashes, drastic weight loss, joint pain, migraines, anaemia, and fatigue. Some people may suffer from infertility and irregular menstrual periods, or experience pregnancy complications, including preterm delivery and miscarriage.

7. Myth: Restaurants offering gluten-free food can guarantee there’s no gluten.

Fact: Eating out is an extremely delicate affair for anyone with celiac disease. You want to be absolutely sure that the food on your plate is gluten-free. Unfortunately, no restaurants can guarantee there is zero gluten in the gluten-free menu items.

8. Myth: A person with celiac disease can tolerate a small amount of dietary gluten once in a while or some say that little Gluten won’t hurt.

Fact: It’s best to stay away from gluten completely. You might be able to get away with gluten occasionally in that you will appear well, but serious damage to the intestinal villi can occur even with small amounts of gluten.

9. Myth: The only dietary advice needed by a celiac is to avoid wheat and wheat products.

Fact: Effective treatment of celiac disease requires strict exclusion of gluten from the diet for life. Many foods unexpectedly contain gluten, and it’s not just in wheat but in rye, barley, oats. Due to high chances of cross-contamination), suji, couscous, etc. Always consult a registered Dietician so that you can avoid all sources of gluten and yet maintain a balanced and nutritious diet.

10. Myth: Celiac Disease and Gluten sensitivity are the same problems.

Fact: Celiac disease is an autoimmune disease, whereas gluten sensitivity is food intolerance. People with celiac disease and gluten sensitivity must avoid gluten, the way gluten reacts in their bodies is very different and both conditions must be taken seriously.

About the author:

Harleen Bakshi - Clinical Nutritionist & Diabetic Educator

Harleen Bakshi
Clinical Nutritionist and Diabetic Educator

LinkedIn
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Jeeva Anna George - User StoryUser Stories

Jeeva Anna George

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Jeeva Anna George - User Story

I first found about Wheafree 11 years ago. I associate Wheafree with safety and trust. I know their products are safe for Celiacs like me and I don't have to spend days just trying to find out if it is something I can use. The fact that we have Wheafree in India is such a boon for the Celiac community. Whether it is baking powder or ready to heat parathas, Wheafree is my go to. It has been a part of my baking journey. The good thing with Wheafree is that they are open to feedback. They work on customer feedback and come back with better products, which in my book is a great way to grow.

So happy to see Wheafree going international. Congratulations & all my best wishes to Team Wheafree.

- Jeeva Anna George

Co-Author - A Gluten Free Life, My Celiac Story.
Gluten free & allergen free recipe developer and baker based out of Bangalore, India.
Instagram: @jagglutenfree
Facebook: www.facebook.com/GFIndia
Twitter: @JAGglutenfree
Website: www.glutenfreeliv.in

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You are more likely to get migraines if you have celiac disease, especially if you are a womanArticles

You are more likely to get Migraines if you have Celiac Disease, especially if you are a Woman

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You are more likely to get migraines if you have celiac disease, especially if you are a woman

Headaches are more common overall in celiac disease, new study finds up to ten days a month, Claire Baker lives with migraines, so she can see herself in results of a new study that found migraines are common in women who have celiac disease.

“Migraine days really hamper my ability to enjoy life. Unmedicated, I can lose whole weekends to them,” noted Baker. “Fortunately I’ve found a medication that addresses the worst of the pain so I can keep working, but even with the pain managed, they pretty much wipe me out.” Baker, senior communications director at Beyond Celiac, was diagnosed with celiac disease in 2010.

Overall, people with celiac disease get more headaches, including migraines, than people who don’t have celiac disease, according to a new study published in the journal PLOS One that adds to international evidence of neurological symptoms in celiac disease.

In addition, gastrointestinal symptoms are more common in celiac disease patients who have migraines than celiac disease patients who do not, the study by researchers at the Tehran University of Medical Sciences found. In the study of 1,000 adults with celiac disease registered at Shariati Hospital in Tehran who were matched with people who don’t have celiac disease, the prevalence of migraines was nearly double in those with celiac disease, 21 percent compared to 12 percent. Headache was also more prevalent in study participants with celiac disease, 34 percent compared to 27 percent.

Women’s chance four times greater than men’s
Women with celiac disease were about four times more likely to have migraines than men with celiac disease, 80 percent compared to 19 percent. Migraines were frequently pulsating, usually affected one side of the head and were accompanied by nausea and/or vomiting. However, they often did not have an aura, which is a sensory disturbance that can include flashes of light, blind spots, and other vision changes or tingling in the hand or face, which is associated with migraines.

The study also found that type 1 diabetes was less common in those with celiac disease who reported migraines compared to those who reported headaches that were not migraines.

Study participants with celiac disease reported their symptoms at the time of diagnosis. Those who said they had a history of headaches were evaluated with international criteria for headache diagnosis and classification. The gastrointestinal symptoms of those with migraines and headaches were then assessed.

Previous studies in the United States and Italy have also found an increased prevalence of migraine in those with celiac disease, although the percentages vary, the study authors wrote, noting that their sample size was large than the other studies.

Migraines and GI symptoms
Migraines themselves can have gastrointestinal symptoms, specifically nausea and vomiting, and the study notes that celiac disease should be ruled out before these symptoms are attributed to migraine alone. “The evaluation of celiac disease in patients with migraine and these simultaneous gastrointestinal symptoms seems reasonable,” the study says.

Researchers pointed to 2020 study by researchers at Sheffield University in the United Kingdom that found some changes in celiac disease patients’ MRIs before and after exposure to gluten. “Performing a brain imaging study in celiac disease patients with migraine before and after the start of a gluten-free diet can be useful in better understanding the physiopathology of migraine in the patients,” the authors wrote.

Beyond Celiac has awarded a two-year established investigator grant to the Sheffield researchers to expand investigation of the neurological and neuropsychological manifestations of celiac disease and gluten-related disorders. This research will be a continuation of earlier work from Nigel Hoggard, MD, and Iain Croall, PhD.

The new research will examine the relationship between findings from brain scans of patients with gluten-related disorders and a variety of different parameters. The study will focus on how effectively the gluten-free diet treats these neurological problems and will further investigate long-term effects on cognitive function, severity of depression and anxiety symptoms and overall quality of life.

Up to 500 patients who have had brain scans are expected to participate, the largest studied so far. The new results will help to corroborate evidence and further clinical understanding of the neuropathology of celiac disease and gluten-related disorders.

Limitations of the migraine study include lack of measurement of antibodies against antigens found in the central nervous system and the larger number of study participants who were women.

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Blog

Importance of Testing in Gluten Free Manufacturing

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People who are Celiac or Gluten Intolerant, are very sensitive to gluten if found in their food; this is why globally very stringent quality parameters have been kept for the maximum gluten allowance in the food products that are to be declared as Gluten Free. The allowed limit of gluten is 20 parts per million which in simple terms means 20 milligrams in one kg. Any digestion of gluten accidentally by gluten intolerant or celiac patient damages their villi of intestines which triggers off varied problems.

Celiac/Coeliac Damaged Villi
Grains, Millets, Legumes

The controlling factor is the presence of Gluten which is a protein found in the grains like Wheat, Barley and Rye (not mustard seed) and the best way to make gluten free food products is by using natural non-gluten grains, millets and legumes. A combination of the above grains can give numerous flour mixes as alternatives to the regular gluten food and these can be used to make a variety of products like chapatti, tortillas, cake, cookies, bread, dosa, pancake etc which will take care of the cravings of the people.

The keyword in any gluten free food is the absence of gluten which at outset might appear to be easy but it comes in a hidden form and in so many aliases that the manufacturer has to be extra cautious and on guard while manufacturing GF goods.

As in manufacturing, it is milling of the alternative gluten free natural grains, millets and legumes which forms the bulk of everything being made, the biggest risk comes from the agriculture sector where cross-contamination of wheat and barley with other gluten free grains, millets or legumes at the agriculture market (mandi) is likely to happen.

Grains Market

Many crops have harvest times that coincide, wheat comes at the same time as sorghum and Bengal gram, and no particular care is taken at the market place, where all of these crops are kept out in the open. Neither farmers nor the market officials are aware of this critical factor and the acuteness of the problems which arises due to cross-contamination. Hence the onus of cleaning and segregating of involved crops comes on the manufacturer and it is his responsibility to take care of it. Any overlook or carelessness at this stage will give a bad name to gluten free manufacturers to have a presence of gluten higher than prescribed norms.

To maintain the standards, the best possible solution is that all the grains should be sieved and segregated properly. Segregation should be done with machines as well as manually as many times as possible till the machines cannot segregate the material any more effectively. The quality check will be better if contract farming can be done directly with farmers where the facilities of dehusking can be created independently, as products will arrive directly to the manufacturer’s premises with no chance of cross-contamination.

In India, proper training to female workers for manual segregation has given good results and they are still a cheaper and effective solution to machines or sortex segregation. The flour of these grains should be periodically checked by Elisa Kits to see that gluten ppm is in the control range and this testing should be done before sending them into the market or using them in-house for making other products like cookies, cakes, fresh bakery or savouries etc.

The second biggest chance of contamination comes from additives that appear to be gluten free but might have hidden gluten in them. Such additives are starches, thickeners, emulsifiers, humectants and flavour enhancers where the source of their origin needs to be confirmed.

Potato Starch

Most starches in India are corn and rice based, or can come from neutral products like potato or tapioca, and are considered safe but still, certificate of analysis for their product to be gluten free should be taken from the suppliers. However, many flavour enhancers and thickeners are not gluten free and can create problems if used by the manufacturer in his premises, as his end product will be found to be adulterated which can lead him to be penalised by the health and the food regulatory body for producing unsafe food. These products should be also tested for gluten on a regular basis with in-house testing labs to validate the results sent by the vendor of such additives.

Wash Hands, Workers

The third source of adulteration comes from the workers and employees who are involved in manufacturing gluten free foods. They need to wash their hands thoroughly after every meal they consume and their food room should be away from the production area. The job of a quality control person is to ensure that workers wash their hands with soap and the production sleepers, apron, mask etc. are not allowed in their dining hall.

Small dust of wheat flour is enough to contaminate the whole batch of flour, thus the above factor which is ignored normally should be taken care of in particular.

For savouries, especially Indian savouries, many masalas have gluten which we people normally are not aware of. Asafoetida/Hing in its purest form is gluten free but when it comes to the market commercially, it is adulterated with starches to make it economical and hence most of the masalas containing hing) fail the gluten testing. All spices and spice mix which comes from either a vendor or from the market must be tested to ensure that all namkeens and savouries are gluten free and suitable for consumption as GF products.

For gluten free product manufacturing, premises should be dedicated solely to gluten free manufacturing, and conventional glute containing food should never be prepared there. This instils confidence and trust in the manufacturer’s products. If for some reasons the product being made is gluten free but made on the machinery where earlier products containing gluten have been made or premises have gluten present in some form, it is better to declare on labels about the risk of cross-contamination and let the consumer decide whether to buy the products according to their sensitivity and reaction to gluten.

Testing at every stage from raw material to additives to finished goods will keep a check on quality and ensure that the gluten free product going to the market safe to consume by the ones with gluten sensitivity. Since gluten is not visible to the naked eye, testing by Elisa adds on reliability and a safety layer to the products which the manufacturer is declaring as Gluten Free in the market.

ELISA Testing, Wheafree

The Food Safety and Standards Authority of India (FSSAI) has introduced new regulations recently for gluten free labelling of products and if the products fail in the government’s testing lab when a sample is taken, the food samples are declared unsafe and have very serious implications like heavy penalties and even imprisonment.

Social Media

Furthermore, the manufacturer is always under the scrutiny of the aware consumers who keep on picking the declared Gluten Free products randomly and get them tested; if they are found contaminated and beyond the permissible limits, they put the results on social media and make them viral. Such actions are very damaging to the reputation of the manufacturer and once the brand name gets soiled in a controversy, it’s very difficult to come out of the quagmire.

Hence gluten testing not only makes the product safe, but it adds value to the brand name and builds trust and loyalty.

Our endeavour at Wheafree is to integrate all the above testing protocols in our manufacturing processes and follow them stringently. Such a testing regime has helped us to give high quality gluten free products and gain the trust of our customers.

About the author:

H.P.S.Lamba (Founder, Managing Director) - Chierz Foods and Beverages Pvt. Ltd.

HPS Lamba is the founder and Managing Director of two famous Gluten Free Brands – Wheafree and Everhealth. Apart of holding various positions at industrial associations, he is Industry Expert at Incubation Committee and Board of Studies at Thapar University.

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