Making Sense of Sensitivity Day 4: still going!
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
Basically, I've found it pretty easy to switch to avoiding gluten in foods - it's as easy as just reading the labels on things and not dredging flour over everything.
And although you can get along quite nicely with it if you cook everything from scratch and just think about the foods you're eating, there is also a massive range of foods that you can buy (pizza bases, sauces, breads, pasta, BRIOCHE....) that are made to be gluten free if you want to.
Breakfast: Gluten-free cornflakes
Lunch: Roasted tomato and basil soup with gluten-free ciabatta (and a cheeky sprinkling of Parmesan).
Catch up with me again tomorrow for my last video diary on my gluten-free experience and I'll share a round up of some of the things I've learned along the way. The biggest thing I would say is that if you're diagnosed with gluten sensitivity, don't let preconceptions of the fact that it's going to be annoying to go on a 'gluten-free diet' stop you. It's not. And you'll feel better for it.
See you tomorrow!