Studies show that about 10 percent of New Zealanders suffer from coeliac (pronounced see-lee-ack) disease, and many of them don't know it.

Symptoms can include chronic fatigue, bloating, headaches, itchy skin and irritable bowels. Coeliac disease is a life-long intestinal intolerance to gluten in the diet.

The immune system reacts immediately and the symptoms can be extreme. People who cannot tolerate gluten have to plan their diets very carefully, not only to avoid gluten, but also to meet their nutritional requirements.

Coeliac disease sufferers must avoid: wheat cereals, wheat germ, semolina, bulghur wheat, couscous, rolled oats, barley cereals, pasta made from wheat, wheat breads, crispbread, breadcrumbs, cakes, pies and pastries. Although the gluten-free diet is not difficult to manage, expert assistance and advice is needed initially.

As alternatives consider: rice cereals, tapioca, rice bran, sago, popcorn, rice noodles, mung bean (cellophane) noodles, buckwheat pasta, gluten-free bread and bread mixes, puffed rice cakes and crackers, puffed corn cakes, bakes made from gluten-free flour and baking mixes, polenta, rice flour, soy flour or arrowroot.

Supermarkets and bulk food stores now stock many food products for gluten-intolerant customers.