Part 1: My Story on coming to grips with Food Intolerance (or The “Different Dinner Guest….”)
What is an Allergy?
An allergy is where the body’s immune system views a food as toxic and will trigger an immediate response to remove this “enemy” from the body. Even the smallest amount of the food can cause a reaction which can be severe and in some cases fatal. Only a small number of people suffer from true allergies.
What is an Intolerance?
The more common and most ignored one. I regard this as a creeping attack on your body. It can take 3 to 4 days for a reaction to occur. When it does happen you’re more than likely to blame a food you’ve just eaten that day. See the difficulty? The difference between the intolerance and an allergy is that with intolerances it is the body’s digestive system that has a problem with the food and not the immune system.
Because of this delayed response no wonder it is difficult to pin down.
Check out my “Tips on How To Deal with Food Intolerance“.
In general dairy free relates to just being free of cow’s milk and any products derived from cow’s milk. However for me it also includes milk or any milk products derived from goats and sheep.
This means the avoidance of wheat and any products derived from wheat.
Wheat Alternative – Spelt Flour?
Spelt flour comes from the spelt grain and is part of the same family of grains as wheat. It also has gluten (although a milder form than is in the wheat grain). Both are unsuitable for consumption by coeliacs. I find spelt flour a great alternative to wheat and use it in general for baking. I also use gluten-free grains so I won’t get used to spelt flour and have similar effects to those I encountered with wheat.
Find out more on spelt flour here What is Spelt Flour? As I’m wheat intolerant (and not gluten intolerant) I can eat spelt flour and find it a great alternative to
The avoidance of eggs and their derivatives.