Over the last few years I’ve become increasingly aware of the dangers of many of the foods we eat. It started with discovering how food chemicals including artificial colors, flavours and preservatives impact my children’s behavior and it has continued to grow as I’ve taken a personal interest on the subject.
My experience with food intolerances…
A few months ago I was diagnosed with food intolerances after struggling with frequent headaches. The recommendation was to remove the foods from my diet. So I said goodbye to wheat, gluten, dairy, eggs, potatoes and nuts. I admit I gorged myself (and occasionally still do) on everything-free chocolate mud cake from the health food store as well as copious amounts of ‘treat’ foods I am allowed like corn chips. However, it didn’t take long for me to feel soooo much better, to see my ‘mystery’ symptoms disappear and for the weight to start falling off and this was all the incentive I needed to keep going.
Given the positive results I experienced I plan to eat a mostly grain free / gluten free diet for the rest of my life. It might sound dramatic but I’m convinced not only by experience but the growing body of evidence that suggests that too much wheat and gluten is doing our bodies and our kids great harm.
My knowledge on this subject has evolved over the years as I’ve read books, medical journals and studies. I’ve spoken with doctors, nutritionists, naturopaths, homeopaths and a chiropractor who specialises in nutrition when I’ve been concerned about the health of one of my children. Most recently I found a doctor who has qualifications in nutritional medicine (surprisingly, only basic nutrition is covered in medical school) who has been a great source of wisdom on this subject. He now books a double appointment when I ring because he knows I ask lots of questions!
I encourage you find someone who knows about nutrition if you are concerned for yourself or your children. Don’t be discouraged if the first person you talk to (normally a GP) doesn’t have any answers – when it comes to health we need to persist and look outside the square to get the help we need.
The challenges of being wheat free and gluten free….
One of my son’s who has multiple food allergies also recently developed an intolerance to wheat as indicated by a visibly bloated tummy, headache, tummy pains and weird, um, poo. So, we banned breakfast cereals containing wheat and sandwiches are for lunch every second day not everyday. By making this simple change to his diet the symptoms disappeared. Clearly, wheat doesn’t agree with him but it isn’t always easy finding alternatives especially when you’ve been eating a certain way for a long time.
In my quest for recipes I discovered the “Wheat-free, Gluten-Free Cookbook for kids and busy adults” by Connie Sarros which contains 200 recipes and fun food projects.
If you are also dairy and egg free like we are, you will know these are easy to replace unlike wheat where it is often hard to know what flour or substitute to use. I learnt the hard way that you can’t make pancakes with potato flour or just switch plain flour for coconut flour! We replace dairy in recipes with rice milk, oat milk (tastes the best) or almond milk. We replace eggs with Orgran egg-replacer from the health food aisle.
So… I have one to giveaway valued at $29.95.
See below to enter and add a comment about what concerns you when it comes to kids health these days.