Go Wheat-free And Feel Great

Newcastle Herald

Wednesday June 4, 2008

ANNETTE SYM

WHEN I was with my naturopath recently, it was suggested that my bloated stomach could be a sign of wheat intolerance, so I decided to go wheat-free for a week and see if it made a difference.

Considering the fact that I eat a very healthy diet I thought this wouldn't be so hard, but I was wrong. It was incredibly difficult at first.

I mean, what do you have for breakfast if you don't have cereal or toast, and my routine sandwich at lunchtime had to go.

At dinnertime it was hard not to have noodles or pasta, but I stuck with it and very quickly I noticed a change.

Within a few days my energy levels increased, my stomach became flat again and I felt so much better.

If you have noticed a bulging tummy then it may be worth you going wheat-free for a week and see what happens.

If you have a gluten intolerance you may have coeliac disease, also known as gluten intolerance.

Gluten is a protein found in wheat, rye, barley and oats.

Today's processed and packaged foods have many hidden sources of gluten that can be unintentionally consumed.

If you think you have a wheat problem you should avoid:

Wheat-based cereals.

Pasta.

Biscuits, cakes and crackers.

Bread.

Sausages, some deli meats and hamburgers.

Pizza, pies and anything with pastry.

Most sauces (soy contains wheat) and most gravies.

Crumbed, floured, stuffed or battered food.

Some cornflours (check the label).

Rye and barley.

Luckily there are products that are wheat- or gluten-free, which means that bread, crackers and cereals are not totally banned.

With more companies seeing the need for gluten-free products you can still have your cakes and muffins, but the taste is different.

Rice is gluten-free, so all rice products such as rice chips and crackers are a great choice. Rice pasta is also available.

I have a couple of fantastic gluten-free recipes, such as my carrot cake in book five and my hazelnut and plum flan in book four. I also use cornflour as a thickener, so many of my recipes are suitable for coeliacs.

Annette Sym's Symply Too Good To Be True cookbooks and CD-ROM menu planner are sold in newsagencies. Visit symplytoogood.com.au.

RECIPE

RATATOUILLE

Serves: 6

* 1 x 410g can tomato puree

* 1 medium (220g) eggplant cut

into small cubes

* 2 zucchinis sliced

* 1 onion diced

* 1 large red capsicum diced

* 1 large green capsicum diced

* 1 x 810g can (no added salt)

whole peeled tomatoes

* 3 tablespoons (no added salt)

tomato paste

* 1 teaspoon crushed garlic

* 1 teaspoon basil

* 2 teaspoons salt-reduced

vegetable stock powder

* ? cup hot water

* pepper to taste

Mix all ingredients in large pot.

Cover and cook for 15 minutes or until vegetables are tender.

This dish is ideal as a main for vegetarians, or as a side dish.

© 2008 Newcastle Herald

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