For those who don’t know, I was diagnosed with Coeliac Disease in the summer of 2014. A freaky name tag for something mild.
Without getting too technical, this basically means my body goes to war with gluten whenever I have those proteins. The microscopic finger-like sponges called “villi” in my gut get flattened and I’m unable to absorb the nutrients from the food I eat. Before you freak out, it’s not actually that bad. If I stick to a gluten free diet, my body recovers. But this doesn’t mean I can go off my diet once I’m all better inside. Not being able to absorb nutrients is hugely detrimental, for obvious reasons.
I never was someone who went on diets. I’m still not. I don’t have great self-control around food tbh. I struggled when I first found out. But then, something clicked. It wasn’t the end of the world, and I found out despite having no self-control around food in general, avoiding one thing is surprisingly simple when you need to do it or when you put your mind to it. Even something like gluten which is present in so many foods.
My family has been incredibly supportive of my allergy and at home everyone pretty much eats gluten free. Coming from an Asian household, this means using gluten free soy sauce instead of normal soy sauce (yes, soy sauce has gluten. Naturally made, it should be gluten free. But flour is often used as a thickening agent). When we have noodles, everyone else usually has whatever they want and I would have vermicelli/potato noodles/gf pasta or even hand make my own noodles. I generally don’t eat bread because no one else at home would eat gluten free bread and it’s not worth buying a loaf because most of it will be thrown out.
Over the years, I’ve learnt a lot about gluten. What foods to have and which to avoid. The consistency flour adds to food and different gluten free flours that can be added to replicate or even improve the consistencies. It’s actually really interesting. The gluten free diet has come a long way in the past few years thanks to health nuts, hipsters et al.
With a bit of knowledge, and edging on the side of caution, it’s not a hard diet to follow. Gluten itself is really quite easily substituted and not as gross tasting as everyone may think (but maybe cause I barely remember the taste of “normal” foods).
There’s no real point in this post. Just giving a bit of insight to being a coeliac. I’m not trying to convert you to becoming gluten free, if anything I think eating a bit of everything is best but I’d like to dedicate a section of this blog to my diet as obviously, it’s a huge part of my life. Chuck a follow, a like if you’re interested in hearing more J and feel free to ask any questions too!