Day 3 – getting complacent?

Just look at my scones, aren’t they just perfect? Guess what? I made them without the recommended 28g of oil – so slightly lower in fat too, so I’m not just thinking of gluten-free now, but healthy eating – multi tasking diva, lol! They were from a packet mix so I suppose I cheated a little but so what? Just a good food for a treat, they are a little better having been made for a day and they don’t have the ‘bicarbonate’ taste you sometimes can get after eating scones. So all good then?

Well, perhaps I speak too soon – all was not perfect with the pasta I made for my lunch. I followed the instructions on the packet. I always tell people to do this, since a previous experience of ending up with a lump of starch once when preparing gluten-free pasta. I was stirring the pan as advised as tasted the pasta which was a little too al-dente, then in a matter of seconds it went very mushy. I have still prepared my pasta salad for lunch so I will report back how this tastes later today.

I’m up early today, bright-eyed and bushy-tailed and ready for whatever the day may bring. Reflecting on things this morning and I do feel that it is really important as a dietitian not to impose your food likes/dislikes on others, I have always been somewhat aware of this when I recommend sip feed drinks to patients but also in clinic. I recommend those people who are newly diagnosed coeliac, it is really important to try as many different foods as possible as we all like different food. I may not like many of the gluten-free biscuits, for example, but others may – so I would advise to try again with foods if you are struggling with. So don’t let my feelings on gluten free biscuits cloud your judgement, they are worth trying for a treat. This is also good advice for people who have been coeliac for a number of years and who are stuck in a rut of eating the same food all the time – my experience over the past few days is that even in a short period of three years the choice of gluten-free food has improved significantly.

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I am a state registered dietitian. My speciality is dietary treatment of gut disorders such as irritable bowel syndrome, crohns disease, ulcerative colitis, coeliac disease, lactose & fructose malabsorption and multiple food intolerances. I have had lots of experience in other areas of dietetics and I wished to start this blog to spread the word about evidence based dietary treatments and dispel much of the quackery that is common with these diseases. All information on this site is of a general nature and is based on UK based treatments and guidelines. Please see your healthcare practitioner should you need more country specific information.

4 thoughts on “Day 3 – getting complacent?

  1. Hello Julie, I have been gluten free for about ten years and you just would not believe the change there has been in the products that are available during those years

  2. I have been gluten free for about ten years and you just would not believe the changes that have taken place during that time in terms of what foods are now available

    1. Do you find following the diet now much easier than when you were initially diagnosed? I am really interested in the history of the gluten free diet – I have heard about the first gluten free diets being really restrictive and bread came it a tin!

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