I'm gluten intolerant, and so am delighted to see this discussion. I've been wanting to do something about a trip across the pond, but even more worried about food than In Wales, given that we can no longer bring much of anything useful with us on planes. God knows what the airport squad would say if I showed up with a suitcase full of rice noodles.
Gluten intolerance is, as I understand it, caused my an allergic reaction to a protein that occurs in wheat, oats, barley and rye. Does nasty things to the digestive tract.
Buh-bye to any thoughts of drinking those wonderful European beers. No baguettes, no pasta. And the list goes on.
It's less the prospect of going hungry a bit, but what's really frightening is the possibility of eating something contaminated with wheat and getting sick from it.
If you Poemless personally have food issues, you might try doing elimination diets in sequence. Take all the, say, wheat out of your diet for a couple of weeks, see if you feel better. Then put it back in. If your symptoms recur, that's a clue.
I have lots of references on this stuff, if you want to discuss further. Now, back to reading comments.
They reckoned that the lamb/potatos/peas diet was the lowest level of likelihood alergy meal that you could get and still bre medically ok. Any idiot can face a crisis - it's day to day living that wears you out.
I misspoke. Gluten intolerance isn't really an allergy; it's just that some peoples' systems can't handle the whatever-it-is protein. I do reasonably well except, like In Wales, I have to avoid fast-food places and especially places where they might buy some of their food prepared from a larger supplier--such as the soup bases used in Chinese restaurants. Many of those have MSG, by the way, no matter what the restaurant says.
Wheat is such an industrial crop that it's in everything, often disguised as something else. Or included as "natural flavoring" or some other weasel wording. Hydrolized soy protein is another nasty term. The more processed the food, generally the less safe it is.
I've read that gluten intolerance supposedly is more prevalent in people of northwestern European ancestry, which makes for interesting considerations of how much, say, beer is drunk in that part of the world and what some of the chronic health problems are there and here.
I do like your sig line, by the way.
Buh-bye to any thoughts of drinking those wonderful European beers.
Not quite, there are gluten free beers, in fact there's even a gluten free beer festival.
Check this for a list keep to the Fen Causeway
