celiacs and gluten intolerance

So I thought I’d clarify a something first. I am not a Celiac and I am not Gluten Intolerant – although I can tell you that some days I wish I was – it would certainly make buying food easier! In fact the blood test I took at Australian Biologics tells me that I could have as much gluten as I wanted … if it didn’t come from a grain. I am not able to eat just about all normal grains. So that’s wheat, oats, rye, barley, rice and corn. What’s even more interesting is that someone told me that rice is supposed to be one of the least allergic foods – and yet I can’t eat it – well at least my experiments to date have leaned towards not. What’s with that?!

Also for the record I make no claims to being a professional, I always recommend seeing a specialist and reading the ingredients. This blog is primarily a record of food and how it affects me. But everyone is different and is likely to react differently.

I think the most surprising thing has been how much it affects me. I really didn’t think the food you ate would have that much impact (other than over consumption etc). And what’s more its like a swinging pendulum. Most days you’re high, then you eat something – either on purpose or not, and then off you go down to low. It takes about a week to recover. Most of the symptoms are gone in a few days - but a week to get it all out.

So also interestingly, as Miss Danielle writes in her comments – I have to rotate foods because I find that I get bad reactions to foods that I thought I could eat, and fine (well sort of) with other foods I couldn’t sometimes! It’s completely insane! Actually I’m glad she wrote that because I really thought I was just getting paranoid and becoming a hypochondriac nut job.

So from here on I want to share recipes and thoughts, pictures of food and so on.