When learning about Gluten Intolerance in school from Home Economics class I always thought it would be a pretty easy dietary requirement to have to deal with. I was under the impression that it only involved cutting out wheat (Pasta and Bread) and all that related food group: Barley. I thought that would be pretty simple. What I didn't realise is EVERYTHING has gluten in it. Cornflakes and even sausages contain gluten. Bread, pasta, cakes. Basically all the things people use to fill plates and bellies, contain gluten.
I am taking on a gluten free diet for the next two weeks for a few reasons.
Firstly I want to educate myself more on what foods are available for the Gluten Intolerant .. and already this has posed itself as a task. I want to search grocery shops, and see if I can still have decent meals without gluten. The first problem I have already come across is the price, with gluten free alternatives being more pricey than the gluten rich counterparts.
In cutting out gluten I am hoping to become more conscious of my diet and the foods I eat.
Secondly I am hoping that removing this protein from my diet will help with my skin at the moment (which is kind of spot central for some reason) as I have heard that gluten can cause skin reactions. I am willing to try anything at this stage.
DAY ONE
Breakfast:
When I go swimming and feel a bit peckish on the way home I'll call into the shop and get some fruit like Strawberries, Blueberries or Raspberries to nibble on on the way home, just as a pick me up until my next meal. Bananas however are great for satisfying hunger pangs and cravings because they have fibre, protein and fat. A large banana has approximately 120 calories.
