Wednesday, January 20, 2010

A lesson perhaps I should've learned by now.

I was diagnosed with being gluten intolerant when I was 17 back in 2002. I spent about 3 years mostly not eating gluten but occasionally binge wheat eating. Do you know how hard it is to say no to a fresh bagel with whipped cream cheese on top? DO YOU? Or my nemesis in college: sweet potato ravioli with sweet capsicum pesto?

Once I stopped binge wheat eating, it took me a few years longer to realise that the small amount of wheat that is in soy sauce, for example, is enough to make me frightfully ill.

But once 2005/2006 hit, I really wasn't eating gluten at all. But then I moved to Australia and here they use wheat glucose syrup (instead of corn glucose syrup like the US) and so I spent another few months going "you're telling me that there is wheat in this Caramelo Koala?"

Well, twice in the past five days, I've eaten one of my favourite Australian comfort foods...Potato Wedges with sour cream and sweet chilli sauce - holy slice of yum. Here's the problem, these wedges are coated in flour. I should know better. It takes me a few days to wonder why I feel yucky. I wonder why I've been lethargic, cranky, and feel like I ate slabs of lard. I sit on my bed and wonder why my digestive systems seems to be on the fritz. And then it hits me, perhaps I should stop putting food in my mouth that makes me feel that way? BRILLIANT.

It reminds me of BWA (before wheat alleragy), when I used to feel horrible all the time and that was normal. And then I stopped eating it and I wondered if people felt this amazing all the time. I felt light! Active! Not cranky and annoyed. Are you trying to tell me this is how people live their lives? Without feeling shitty All. The. Time. Amazing.

So, why after 8 years, haven't I learned my lesson...

Because wheat is good y'all (and cheaper. When's the last time you paid $10 for bread?)!

But this is more wedges. Good bye, you delicious potatoes slathered in sour cream, I say good riddance.


  1. Maybe you could use that sour cream and sweet chili sauce on something else, because wowza that sounds good all by its self.

  2. I feel your pain. I'd not had potato wedges and sour cream with sweet chilli until a few years ago - and I'd rather not contemplate how life would be if I had to forgo them now!

  3. I'm lactose intolerent and I do the same thing as you. I love dairy but dairy does not love me. (came over here from Chris's place)

  4. linlah - Oh, it's good! And yes distinct possibility to use it on something else.

    Matthew - What are you doing? taunting me?

    Ev Rev - I totally could, but it's always been my go-to at restaurants here for some reason.

    bernthis - welcome! It's painful isn't? I have issues with some dairy too.

  5. I can't imagine how hard it must be for you to have to completely cut gluten out of your diet after you had been eating it so long. Are the glutten free desserts (cake, cookies) as yummy as the non glutten free stuff? I want to try it out sometime, but man everything is so expensive.

  6. UGH. I don't even know what gluten is but I'm pretty sure I love it. I mean, you're talking wheat and all kinds of carbs right? Yes, carbs are my friend.

    Can you recreate some of these crazy foods in a gluten free way so you can still get your fix? Is that even possible...

  7. DDG - Most things are absolutely disgusting (ask Inspector Climate he'll go on a rampage). There are a few things that can be adapted pretty well, bread is not one of those things. Some sweets can, most can't.

    Kyle - A lot of things can be recreated, but it really has be expected that things aren't going to be the same. It's like when you're favourite book is turned into a movie - you can't judge the movie on the book they're different mediums. Gluten free food is a totally different thing.