Tuesday

7 Gluten Free Mistakes You Don't Want To Make






7. Assuming You Don't Need a Support Network


Adjusting to the gluten-free diet is a big lifestyle change and it's not easy.Surrounding yourself with people who are supportive is vital. Celiac associations, friends, and family should all be a part of this circle. Just as important is distancing yourself from those who bring you down. You know, the people who get offended that you won't can't eat gluten-containing food.



6. Being in the Dark About what Celiac Disease actually is


Celiac is a life-long autoimmune disorder, so understanding what it's all about is paramount. While you won't become an expert overnight, reading an educational book or two on Celiac will certainly help you out. The more you understand it, the more likely you are to maintain the diet. Knowing what Celiac is all about and sharing that knowledge with those around you is a double win.

5. Overindulging In Gluten-Free Junk Food


Just because it's gluten-free doesn't mean it's magically good for you. Junk food is still junk food and moderation is key. True story. Since we are being honest, eating a healthy gluten-free diet requires some extra work. Why? Well, most gluten-free food is full of sugar and various other substitutes to make up for that missing wheat stuff. This means it's even more important to be aware of what you're eating and not over do it with the junk.



4. Failing to do Your Own Research 


Please don't accept everything you see or hear as fact. Although the interwebs are full of great resources, rumours and inaccurate information lurk everywhere. Myths are abundant and a Facebook meme doesn't come with guaranteed authenticity. Fact-check legitimate resources such as the CCA or NFCA. Also, if there ever is a pill/cure/therapy etc. Those two sites will list it front and centre. Until then, everything is either in research mode or non-existent hocus pocus.


3. Focusing on What You Can't Eat


There is an entire world of "yes" food out there just waiting for you to dig in. Seriously, the gluten-free food department has come a long way. You're going to have to get creative and shop around more, but you will discover great products.You may even learn new kitchen skills in the process. By focusing on what you can enjoy, you will bypass that feeling of missing out.

2. Not Creating a Celiac Safe Area in Your Kitchen


This is a big deal. Without a safe zone to prepare your gluten-free food, cross contamination is just hanging around, waiting to happen. It's important to keep your food clearly labelled "gluten-free" and away from any non-safe items. Designate the top two shelves in the fridge for gluten-free only. Also, pick a cupboard to house all of your gluten-free pantry items. You can and should keep a separate cutting board, strainer and dish sponge in a special non-gluten zone.



1. Forgetting To Be Your Own Advocate


I can't stress how important it is to look out for number one - that's you!
Not everyone has an in-depth understanding of Celiac Disease, so speak up, be firm and when in doubt go without.


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Disclosure

This policy is valid from 23 February 2013

This is a personal blog written and edited by me. All opinions are that of my own. I am not a healthcare professional or an expert. All information presented in this blog is purely that of my own experience and or opinion. Please consult a medical professional before making any changes to your diet.

I write this blog as a hobby that I am passionate about. From time to time, I may receive monetary compensation for a sponsored post. I only work with brands that I trust and would use in my own home.

This blog accepts complimentary products for review. The opinions I have of a product will never be swayed by a company sending me an item(s) for free. I take into consideration the opinion of family members who are gluten-free due to Celiac Disease and I also value the opinions of non-gluten free family members. Taste is a matter of personal opinion so please use your own discretion and don't take my opinion as a gold standard.

Any ingredient or gluten-free claims should be verified with the restaurant/manufacturer as things can and do change.

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