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Back in 2012, when I found out I was coeliac, my circle of friends with dietary requirements was pretty small. There was my best friend Kay, who, weirdly enough, was also coeliac. And my ace mate Jemma, who’d had to deal with a heap of food allergies since she was little.
Kay and I were double gluten-free trouble and still massively trying to get our heads around it. I think I gave Kay gluten about three times before I got diagnosed and clued up – caught out by stock cubes, oyster sauce and Worcestershire sauce.
Jemma also recently found out she was allergic to lupin, too. Unfortunately the way she found out was because Kay fed her it in gluten-free pasta.
Despite poisoning each other in the past, we are all still mates.
I had to do the FODMAP diet in 2013 and after the 8.5 month process I had to cut out fructose too (in case you’re wondering, that’s in things like apples, mango, asparagus, cashew nuts, honey and fructose corn syrup). On top of the gluten and dairy, that’s rather a restricted diet as you can imagine. But it made me wiser.
About a year later, my eldest daughter was diagnosed with coeliac disease too, at just two years old. And my youngest was strictly gluten free by seven months old. So that made three of us in the house with major dietary requirements. My poor husband!
Three members of my wider family also now have dietary requirements – one cuts out wheat, one is dairy-free and one is vegetarian. Large family occasions can be rather interesting – trying to ensure the vegetarian sausages don’t have a rogue meaty sausage touching them, and that no-one touches the gluten-free food after buttering bread etc etc. When we’re in a restaurant, it takes about half an hour to order as it is so complicated for the waiting staff with gluten-free menus and allergen checklists all over the table.
I often cook for large amounts of people at barbecues or for parties, and usually just do all the food gluten and dairy free (or the bulk of it anyway). It is fairly easy for me to do as my brain has been reprogrammed to be on high alert around food. And that’s a good job, too, as I’m finding more and more of my mates are on special diets. I think people are tuning into their bodies more these days and there is more awareness about food allergy, intolerances and coeliac disease.
OK, so take Saturday, for example. We had a barbecue and there were only four people there who didn’t have dietary requirements (and that’s not including the little one who has an exclusive allergy to baracuda – I’m pretty sure there have been no baracuda near my house recently).
Between us there were three gluten-free folk, three dairy-free, one with allergies to nut, sesame, soya, egg, seafood and shellfish and one cutting out garlic and onion as an amended FODMAP type diet (under the dietitian). Wow!
So the simple job of making coleslaw got interesting. The plan was… set out three bowls… put carrot and cabbage only in the low FODMAP one… put carrot, cabbage and onion in the third… put normal dairy-free mayo in the first two and free-from mayo in the third (that contains fructose, which rules me out for that one).
All would have been perfect if I hadn’t gone on autopilot and put normal mayo in all the bowls. Sorry, Rory, no coleslaw for you. Everything else was actually safe for all of us except the bread. So the gluten people were strictly instructed to go over to our teeny-tiny gluten shelf to deal with that and under NO CIRCUMSTANCES contaminate the rest of the food with gluten. Think I scare a lot of people at our barbecues. Ha ha.
I definitely embrace the challenge of catering to the masses, though, and imagine my circle of friends cutting out food groups will only continue to grow. I guess that’s what happens when you start a company like Safer Eating, though. Bring it on!