I have decided that for the next two weeks I am going to be gluten free. Why? Things have been happening to my diet that I don't like and I need to find out what I can and can't eat. It all started a few years ago on a last day of being at a conference. I had toast for breakfast, a roll with my lunch and toast again when I got home early evening. All that wheat didn't agree with my stomach and I had to visit a certain room a few times. Then early this year, I went out for a social meeting and had a dinner of pasta. The same thing happened. I realised that I could no longer eat proper wheat. The last month or so other grains have been having an effect on me. First it was corn. Then it was rye (I usually have ryvitas for lunch) and then it was crackers made from wheat, and lastly it was oats. So, I decided to cut out the corn first for this month, then cut out the rye and now the wheat and oats. There are alternatives. We have gluten-free bread anyway because my mum has coeliac, and I bought some gluten-free rolls by Warburton as well. For breakfast, instead of the oat milk I have, I have started to have Mum's rice milk. I have found a major difference. One day I had porridge made with rice milk and I had no stomach ache, but two days later I had it with oat milk and did have a stomach ache. The rolls are really nice so will buy more of those. For supper in the evenings, when I usually have oat cakes or wheat crackers, I have gluten-free breadsticks (which are yummy with dairy free choc spread), or gluten-free oatcakes or rice cakes, which are nice with jam or choc spread on. So I have choices. So far so good.
I shall report back in a week's time to tell you how I've got on.
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