GLUTEN FREE – THE ‘CHOICE’ FOR MANY
We tend to eat more healthily all round, because of the increased focus on eating fresh, natural unprocessed foods. Processed foods we might have relied on previously all contain high levels of sugar, salt, fat and additives, and our bodies don’t thrive on this at all. For many, going gluten free is a medical necessity but for many others it’s a lifestyle choice. Tennis star Novak Djokovic changed his game form entirely by going gluten free. He has never said he has coeliac disease, but he does talk about having gluten intolerance. This led to crushing energy slumps and asthma-like symptoms in the later stages of his gruelling tennis matches. His nutritionist advised a gluten free diet and he states with some passion how all these problems have disappeared as a result. His physical and mental stamina are both improved by ditching the gluten
CAN I EAT IT?
AT A GLANCE – NO!
Anything made with :
- Wheat, bulgur wheat, couscous, durum, farina, faro graham, kamut, khorasan, wheat malt, malted milk, seitan, semolina, spelt, wheat bran.
- This includes lager, ale
- Anything dusted or coated with flour or bread crumbs (e.g. shop bought/restaurant chips often have a gluten dusting for added flavour and crispiness)
- Any sauces, soups etc. with thickening or binding agents containing gluten
THE THREE GOLDEN RULES
- Always read the label.
- If in doubt ask.
- Where possible go naturally fresh and gluten free.
THE THREE MAIN SINNERS
Wheat, Barley & Rye
Wheat is commonly found in:
Breads, baked goods, soups, pasta, cereals, sauces, salad dressings, roux
Barley is commonly found in:
Malt, food colouring, soups, malt vinegar, beer
Rye is commonly found in:
Rye bread such as pumpernickel, rye beer, cereals