An intolerance or sensitivity to wheat is a common cause of tiredness, loss of concentration and digestive problems. Stop to consider how often it is eaten, possibly at every meal (cereal or toast for breakfast, a sandwich for lunch, and pasta in the evening, any biscuits, cakes or snacks during the day). While it’s fine to try to cut down on or exclude gluten for a short time to see if certain symptoms improve, cutting out gluten permanently, or confirming an intolerance, should only be carried out with professional advice and guidance.

Alternatives grains:

Flours: Barley, buckwheat, chickpea, maize, potato, rice, quinoa, rye, tapioca, millet

Crackers/bread: Corn cakes, oat cakes, rice cakes, rye crackers or crispbreads,

Pasta: Corn, millet, spelt, buckwheat, kamut or vegetable varieties.

Wholegrains: Barley, buckwheat, kamut, millet, rye, quinoa, brown rice, oats and corn.