Food Allergy or intolerance? No problemSonya Muhlsimmer
On Quartz Ridge, Mt Bogong, VictoriaAll photos by Sonya Muhlsimmer
According to the Australian Bureau of Statistics, almost four million people in Australia are reported avoiding a food type because of an allergy or intolerance. Are you one of these people? I am, to seafood. Having a food allergy or intolerance can be a real problem, for some it could be fatal. The diet must be changed by restricting the ingredient, and it must be accomplished for your wellbeing.
Many people are sensitive or intolerant to gluten. Gluten is the name given to the protein found in wheat, rye and barley. The immune system reacts abnormally to the protein and it can cause bowel damage. If you have been diagnosed as gluten intolerant, it’s recommended to eat a gluten free diet. But how, as many gluten containing ingredients are added as an ingredient in many different foods? Some soy sauces have wheat added and even some medications may contain gluten. Well, you must learn to substitute ingredients you can safely eat. For example, Tamari is a good substitute for soy sauce. People with a food allergy or intolerance need to carefully read the ingredients labels on all food, and understand your allergy or intolerance. If in doubt at all, ask your doctor or dietician.
In Australia the Food Standards Code mandates labels of all allergens that are present. If a product states “Gluten Free”, the manufacturer should be able to guarantee that this statement is true. And if there’s a risk that an allergen may be present by cross- contamination (by an allergen processed in the same factory), food manufacturers state that the product you are buying “may contain” a certain allergen. If you have any question about a product you want to buy, don’t hesitate to contact the manufacturer for any information. Here are two recipes that can be eaten in a gluten free diet, with no problems.
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