|  | | HUMAN MAGAZINE | | www.katrinreichelt.de |
|
| |  | | Living gluten free has at least one area where you can't compromise: DIET.
That doesn't always fly with those around you, even if they love you dearly.
You don't want their bread crumbs in your butter.
You don't share your olive oil, when you dip in your fresh bread.
Looking at them, how they eat their cake, and your plate is empty, doesn't make you all too happy.
You live in seperate worlds, and you need to for now.
But: the TASTE LIFE Campaign is determined to change that, one step at a time.
The Outside World
Eating at friends, going out for dinner to a restaurant, buying a snack before the movies start, getting hungry on the way from A to B, and stopping by at a petrol station: With gluten intolerance it is hard just to grab some food. It is even impossible, to be honest. 90 % of packed, canned, and processed foods contain of what you don't want to eat under any circumstances: gluten.
You are not alone:
People from all walks of life share your once in a while frustration.
http://glutenfreeworks.com/blog/2012/01/27/celebrities-who-eat-gluten-free-the-numbers-are-growing/
Universities start to take action, and the UAE could, too, very soon.
http://glutenfreeworks.com/blog/2010/12/22/uconns-gluten-free-food-program-a-national-model/
The TASTE LIFE Campaign is designed to change the limited supply as much as the limited information.
Food intolerance is not a minority problem. It rather concerns 30 % of the people, and there may be even more.
Hotels, and restaurants, observe a growing demand to cater to the facts and if the handling isn't right guests simply won't come back.
There is – again – knowledge required, and attention unless awareness of the gluten free necessities become second nature for all involved.
The National just published an article related to the growing demand versus short supply.
http://www.thenational.ae/news/uae-news/health/gap-in-market-for-specialised-diets
What To Pay Attention To
A gluten free meal, cooked in a regular cooking space, has the outmost chances to catch cross contamination, and then all the effort is wasted.
A gluten free bread, toasted in a regular hotel toaster, is good for everybody but the gluten sensitive guest.
If a bag of regular flour is standing next to a bag of gluten free flour in a supermarket, the dust of the one intrudes the other, and you wonder why you get sick although it says "gluten free" on the package.
The same applies to your kitchen cupboard when you mix gluten, and gluten free, spaces.
With a very few exceptions, "home made" isn't produced in a 100 % gluten free space. So don't eat it, particularly not if the people who bake, and cook, are not gluten intolerant themselves. You have cross contamination if they only took a regular sandwich or sweet in their hand. Next thing they do is they glue gluten to your food and they don't even know it.
That's why TASTE LIFE is 100 % gluten free. And that's why campaigning is necessary, too.
The safest way is to ban everything that can make you sick from your home. Your family will still have delicious meals and you will feel great. Stress drops from 80 to 20 %. It's only the change of conscience that's so hard to do.
To make it easier, their will be TASTE LIFE Culinary Classes. For moms, and managers.
|
| |
| |
|
|
