82.Wheat free, gluten-free : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Many people are unable to tolerate the protein called gluten in wheat, oats, barley or rye. These grains and any flour or food containing them should be totally excluded from their diet. Gluten can cause severe indigestion, and result in destruction of the villi that absorb food from the small intestine. Other symptoms can range from skin-rash to headaches and general malaise. You should consult a doctor for medical advice if you think you suffer from this, known as the

coeliac condition.

The wheat-free and gluten-free diet is a diet for life, it cannot be forgotten about. Even a few crumbs of bread in a dip, traces of bread or batter in deep frying oil, or a spoonful of flour to thicken gravy are enough to make life miserable for the coeliac.

The digestive system of the coeliac is often damaged before the condition is brought to the attention of the doctor and diagnosis can take place. The food combining diet, with its sensible balance of unrefined starches, fruit and vegetables provides the optimal diet for recovery of the digestive system, and for maintaining health in the future.

The easiest way to avoid hidden wheat-flour ( which gets into almost everything from mustard powder, baking powder, gravy mixes to ice cream ) is only to use pure natural fruit and vegetables, and un-prepared cuts of meat. The author speaks from personal experience!

Wheat fibre is also highly abrasive and shouldn't be added to food.

Arthritis is sometimes linked to wheat or other food intolerances.

Most wheat-free and gluten-free ingredients can be obtained from your local supermarket or health food shop.