Firstly, I would like to apologise for not blogging for
ages. I haven’t really had time.
Now, down to the reason why I’m writing this. I have
recently been diagnosed with Ceoliac disease.
This is a life changing condition which limits what I can
and can’t eat. Being Ceoliac means that I’m ‘allergic’ to gluten, wheat
contains gluten, so that means no more wheat for me.
From now on I won’t be able to eat the same kind of flour as
everybody else. Also I will have to start cooking with meat instead of using
the vegetarian option Quorn, which the rest of my family use. This is not a
problem, as unlike the rest of my family I am not a vegetarian.
Being Ceoliac has really made me aware of what I eat. I now
have to use gluten free flour, or special flour, as my friend Emily calls it.
The NHS has been really helpful and I now get a prescription for the food I
need as it isn’t widely available.
If anyone out there is Ceoliac I would highly recommend the recipe
book ‘The Gluten Free Cookbook’ by Heather Whinney, Jane Lawrie and Fiona
Hunter. It helps you with everything, from how to properly clean your kitchen
when you are first diagnosed to making pasta.
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