So. Wheat. Blamed for so many problems when actually it probably isn't the cause. Can be difficult to digest for some, but is that because they are intolerant to wheat, or because there is an underlying problem that is causing weak digestion?
I went to see a very high profile food intolerance person a few years ago. His nutritionist worked with me for a few weeks as I was doing an elimination diet. My food diary revealed that when I ate wheat and/or gluten my symptoms worsened. Hence she recommended that I cut out wheat and gluten for a while. I duly did so. It helped. WOW, I thought. Perhaps this is the answer! Cue lots of research on coeliac disease and gluten intolerance. It seemed to fit so many of my symptoms so I decided to carry on eating gluten-free.
After a while, my symptoms all started to creep back in, and I felt like I was back at square one again. Perhaps gluten and wheat WEREN'T the culprits after all. However, I wanted to be sure so I went to see a gastroenterologist who did some tests. My blood test came back showing a sensitivity to gluten. So there was something in it after all? The gastroenterologist reckoned it was pretty likely I was coeliac but to be sure we decided to do the endoscopy. I wasn't. Great to know, but also confusing... my blood test showed a sensitivity but I wasn't coeliac. So what, just don't eat wheat too often? How often is too often? Should I carry on being gluten-free?
This all got me thinking that there must be something else causing all these sensitivities (I had by this point built up a long list of foods that in no way was I allergic to, but I knew all gave me problems).
Which brings me to my point - there are a LOT of people who are allergic/intolerant to wheat and gluten, but I think for a lot of people it's a case of having weakened digestion from some other problem which means that digesting wheat (and, let's be honest, we tend to overload our bodies with it on a daily basis) can be tricky. The answer then is not necessarily just to cut wheat out - yes, this may help initially as you're giving your digestive system a break - but to eat less of it whilst you figure out what could be causing you to be sensitive to it.
Have you thought that maybe it's the yeast in the bread, not the wheat that could be causing the problem?
Is it the additives in processed bread and cakes etc?
Has a parasite made holes in your gut wall so food is getting into the wrong places and your immune system attacks it?
Personally I find that wholemeal flour works better for me. Spelt too. And homemade bread with no nasties at all. Or a nice organic loaf from a supermarket where the only ingredients are what you'd put in it yourself, but you don't have time this week...
So, I guess all I'm saying, is give wheat a chance...
21 February 2011
31 January 2011
Salmon and quinoa burgers
The other night I really fancied fishcakes and remembered that I'd seen a great-sounding recipe on The Whole Life Nutrition Kitchen website - here.
There are no breadcrumbs (hence no wheat/gluten/yeast) and they're full of protein, what with quinoa and salmon in there!
I used 'lightly smoked' salmon fillets as that's what I happened to have but normal would be just as good. I also added a bit of lemon juice. I didn't know what 'Herbamare' was so looked it up - seems to be some salt of stock/salt combo (you can read a product description and buy it here) but as I didn't have any I just used fresh parsley as well as coriander in the mix and added a bit of sea salt. I knew the salmon would be a bit salty and cooked the quinoa with some anyway so didn't need to add much.
I got seven patties out of my mix - I didn't want to make them too large as wanted them to cook through evenly and they were really very tasty! I fried them for quite a bit longer than it suggested in the recipe as I wanted them nice and crispy on the outside - probably about four or five minutes on each side but turning frequently. They were quite fragrant and delicately flavoured but very quick and easy and surprisingly filling.
I had them with sweet potato fries (peeled and chopped a sweet potato into skinny fries, boiled for a few mins then baked in oven with some oil and salt) and a salad of broad beans, avocado, green beans and tenderstem broccoli with a simple oil and cider vinegar dressing.
Was stuffed afterwards but it was a very satisfactory supper! For the leftover ones, I just cooked them in an oven at about 200ºC for about 20 mins, turning after 10 and let them go cold. They really crisped up and held their texture even better then so easy to take to work as a lunch or something.
NOM!
There are no breadcrumbs (hence no wheat/gluten/yeast) and they're full of protein, what with quinoa and salmon in there!
I used 'lightly smoked' salmon fillets as that's what I happened to have but normal would be just as good. I also added a bit of lemon juice. I didn't know what 'Herbamare' was so looked it up - seems to be some salt of stock/salt combo (you can read a product description and buy it here) but as I didn't have any I just used fresh parsley as well as coriander in the mix and added a bit of sea salt. I knew the salmon would be a bit salty and cooked the quinoa with some anyway so didn't need to add much.
I got seven patties out of my mix - I didn't want to make them too large as wanted them to cook through evenly and they were really very tasty! I fried them for quite a bit longer than it suggested in the recipe as I wanted them nice and crispy on the outside - probably about four or five minutes on each side but turning frequently. They were quite fragrant and delicately flavoured but very quick and easy and surprisingly filling.
I had them with sweet potato fries (peeled and chopped a sweet potato into skinny fries, boiled for a few mins then baked in oven with some oil and salt) and a salad of broad beans, avocado, green beans and tenderstem broccoli with a simple oil and cider vinegar dressing.
Was stuffed afterwards but it was a very satisfactory supper! For the leftover ones, I just cooked them in an oven at about 200ºC for about 20 mins, turning after 10 and let them go cold. They really crisped up and held their texture even better then so easy to take to work as a lunch or something.
NOM!
25 January 2011
Yeast-free soda bread
This is a delicious and SERIOUSLY simple yeast-free soda bread recipe. It comes from Erica White's Beat Candida Cookbook (which you can buy here) and literally takes 5 minutes to prepare, especially once you've had a couple of goes...
I've found that the most important thing is to not touch the dough with your hands until you've mixed it (I use quite a solid, silicone spatula to do this) and sprinkled flour on it as it's very sticky and otherwise ends up stuck all over your fingers... not ideal!
Also really helps to flour the surface you're going to put it on and roll it about in it a bit as then it's not sticky at all.
The loaf in these pictures is a slight variation on the basic recipe as I swapped out some of the wholemeal flour for oatmeal and stuck some sunflower seeds on the top... Should have pushed them in a bit further though as they keep falling off every time I touch it, but hey - now I know for next time!
I don't always bother sifting the flour, I add a bit of salt and I also use only half the recipe as this size loaf is perfect for one - I knock a few mins off the cooking time when I do this but will post as Erica writes it as then people can play around with it as they choose.
I promise that this is probably the easiest bread I've ever made. I used to make a really good gluten-free soda bread so will dig out the recipe for that and post it too as an alternative. I'm sure this would work with soya yoghurt rather than cow's milk if you can't do dairy... or it might work with sheep or goat, although I think the flavour would come through in the bread quite a lot so would depend if you liked that or not!
YEAST-FREE SODA BREAD RECIPE (from Erica White's Beat Candida Cookbook)
450g wholewheat plain flour
2 tsp potassium (or sodium) bicarbonate
300ml natural yoghurt
150ml warm water
Preheat oven to 200ºC. Sift flour and mix in raising agent. Then stir in yoghurt and warm water.
Mix together well then coat the mixture with more flour and liberally flour your working surface - no kneading is necessary. Make into fairly flat, oval shape (or two smaller ones) and cut a cross on the top.
Place on a floured tray and bake for 30 minutes, then turn oven down to 180ºC and leave for another 20 minutes. To test if it's ready, tap the bottom of the loaf and it should sound hollow. Leave to cool on a wire rack.
When it's cool, I always try a slice (obviously...!) I then wrap the loaf in greaseproof paper and put in the breadbin. It seems to last pretty well...
NOM!
I've found that the most important thing is to not touch the dough with your hands until you've mixed it (I use quite a solid, silicone spatula to do this) and sprinkled flour on it as it's very sticky and otherwise ends up stuck all over your fingers... not ideal!
Also really helps to flour the surface you're going to put it on and roll it about in it a bit as then it's not sticky at all.
The loaf in these pictures is a slight variation on the basic recipe as I swapped out some of the wholemeal flour for oatmeal and stuck some sunflower seeds on the top... Should have pushed them in a bit further though as they keep falling off every time I touch it, but hey - now I know for next time!
I don't always bother sifting the flour, I add a bit of salt and I also use only half the recipe as this size loaf is perfect for one - I knock a few mins off the cooking time when I do this but will post as Erica writes it as then people can play around with it as they choose.
I promise that this is probably the easiest bread I've ever made. I used to make a really good gluten-free soda bread so will dig out the recipe for that and post it too as an alternative. I'm sure this would work with soya yoghurt rather than cow's milk if you can't do dairy... or it might work with sheep or goat, although I think the flavour would come through in the bread quite a lot so would depend if you liked that or not!
YEAST-FREE SODA BREAD RECIPE (from Erica White's Beat Candida Cookbook)
450g wholewheat plain flour
2 tsp potassium (or sodium) bicarbonate
300ml natural yoghurt
150ml warm water
Preheat oven to 200ºC. Sift flour and mix in raising agent. Then stir in yoghurt and warm water.
Mix together well then coat the mixture with more flour and liberally flour your working surface - no kneading is necessary. Make into fairly flat, oval shape (or two smaller ones) and cut a cross on the top.
Place on a floured tray and bake for 30 minutes, then turn oven down to 180ºC and leave for another 20 minutes. To test if it's ready, tap the bottom of the loaf and it should sound hollow. Leave to cool on a wire rack.
When it's cool, I always try a slice (obviously...!) I then wrap the loaf in greaseproof paper and put in the breadbin. It seems to last pretty well...
NOM!
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