Lacto-ovo vegetarian: vegetarian who does not consume animal products but does eat eggs, dairy products and honey.
Coeliac disease: is a condition where the lining of the small intestine is damaged by the presence of gluten in the diet. Gluten is the protein found is wheat, rye, oats, triticale, barley and some derivatives of these.
Gluten free: a gluten free diet is the main treatment known for people with coeliac disease.
Lactose: the main sugar found in mammal’s milk and other dairy products such as yogurt, custard, ice cream and some soft cheeses. This two sugar molecule is usually broken down in the small intestine into two simple sugars glucose and galactose by the enzyme lactase, before absorption. However, for people with lactose intolerance, insufficient levels of the lactase enzyme mean they are unable to digest this two sugar molecule. The consumption of lactose by these individuals can result in bloating, excessive flatulence, pain and other gastrointestinal symptoms. The severity of symptoms can vary greatly between individuals but often depends on the level of lactase enzyme in the small intestine and the level of lactose consumed in the diet.
Low lactose: 4g or less of lactose per recipe serve. Please note for individuals very sensitive to lactose, they may benefit from the use of lacteeze (enzyme supplementation) where recipes have lactose containing products or substitution where noted for lactose free alternatives.
Low GI: Glycemic index is the ranking of carbohydrate foods from 0-100 according to the effect they have on raising blood sugar levels after consumption. Low GI carbohydrate foods are slowly digested and absorbed into the bloodstream and consequently cause a slower more gradual rise in blood sugar and insulin levels. Low GI diets have been shown to have positive effects on glucose and lipid levels on people with diabetes (both type 1 and type 2) and assist weight control as they curb appetite and delay hunger. http://www.gisymbol.com/healthy-weight/
Diabetic friendly: Guidelines for foods to be diabetic friendly are the same as the basis for making healthy food choices. All recipes rated as Diabetic friendly have met a certified nutrient criteria in reference to fat, saturated fat, carbohydrate, fibre and sodium content per serve.