On celiac diagnosis I was down to eating eggs, dark chocolate and bananas while my gut recovered. Free from oats with water and berries were good, though I later removed the oats too. What I had done was try to become vegan. I'd replaced many naturally gluten free foods with gluten containing foods and it had tipped my body over the edge into a spiral that was taking out my intestines and attacking my central nervous system. As I recovered I could start adding in more foods that were naturally gluten free. I found that with some foods there were brands you could trust to be gluten free and others you could not. Learning this takes a bit of time but once you know things get easier again and normalise, you figure out which brands of chocolate or crisps (chips) are okay. Also, much of the "free from" foods are not free from gluten at all, they may be lower gluten, but I found few to be actually safe for a celiac. Meat and fish are okay if they aren't flavour enhanced or treated with a gluten containing preservative or marinade; again, you get to know what providers you can trust and which you can't. With a bit of research the "food roulette" becomes a steady and healthy diet... a new normal.
The professor was a little smug when she gave her answer, but there was so much warmth and love in her eyes we were drawn in all the same. "We share so much DNA with our relatives in the animal kingdom, with both the lion and the gazelle. Yet it is the gazelle that must recover strength the fastest after exercise, for her life depends upon it. She must always be ready to run again when the predators come. So it should be obvious that we humans build better muscles and recover faster from exercise when we are vegan. The meat eater is built to feast and be lazy not to keep on chasing, nor run. So enjoy the vegan buffet and embrace your inner gazelle."
As an initiative to combat climate change, poverty and increase social cohesion, increase national health and boost education - set up free (or nominal cost) vegan buffet restaurants; and start it in impoverished areas. This provides high nutritional value, lowers carbon footprint and fights poverty. To eat there is a free choice and it starts to change the national taste toward sustainable living. The restaurants can be boosted by volunteers and by community action groups. This can be linked to a local growing initiative to grow vegetables instead of grass lawns.
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