I had a housemate for a while who had celiac disease, so I know how much of a dietary adjustment and additional effort in food shopping is required.
I'm glad there is a Catalan association that is so helpful and supportive. And I am glad that you have been diagnosed so that you can make the adjustments and minimize the contact with gluten in your diet.
It's quite an effort but it depends on what you want to eat
If you don't eat that much bread, pizza, pasta, it's not a big issue. But I know people who must eat bread with every meal, eat copious amounts of pasta and are just addicted to cookies and sweet breads. Those spend fortunes on alternative products. A simple roll of bread costs 10 times more than a wheat equivalent. Ditto for sponge cakes and the like. Cookies cost about 4-5 times more if you buy them at the store.
I've just replaced my toast and I bought a few sweet treats (only eaten the days I go swimming) but, in the long run, I'm baking the stuff myself.
When it comes to "normal" products, you have to be careful. In January, all allergens including gluten, must be labelled but not all brands are currently respecting this. A common example is spaghetti sauce. You would think that it doesn't contain wheat but some brands use wheat starch to make it thick (which is a great additive, imho, but it's toxic for us).
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I'm glad there is a Catalan association that is so helpful and supportive. And I am glad that you have been diagnosed so that you can make the adjustments and minimize the contact with gluten in your diet.
Big hugs to you, Xavi!
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If you don't eat that much bread, pizza, pasta, it's not a big issue. But I know people who must eat bread with every meal, eat copious amounts of pasta and are just addicted to cookies and sweet breads. Those spend fortunes on alternative products. A simple roll of bread costs 10 times more than a wheat equivalent. Ditto for sponge cakes and the like. Cookies cost about 4-5 times more if you buy them at the store.
I've just replaced my toast and I bought a few sweet treats (only eaten the days I go swimming) but, in the long run, I'm baking the stuff myself.
When it comes to "normal" products, you have to be careful. In January, all allergens including gluten, must be labelled but not all brands are currently respecting this. A common example is spaghetti sauce. You would think that it doesn't contain wheat but some brands use wheat starch to make it thick (which is a great additive, imho, but it's toxic for us).
What did your roomate do?
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