Rita Greer - Easy Gluten Free Cooking - Over 130 recipes plus nutrition and lifestyle advice for gluten

Nervousness, anxiety, panic attacks, depression, apathy, irritability, day-dreaming, confusion, restlessness, poor concentration, mood swings, aggression, unreasonable giggling or weeping, speech difficulties, couldn’t-care-less attitude, general feeling of misery, excessive sleeping, hyperactivity, insomnia.

The attitudes of both the gluten-free dieter and the rest of the population are crucial concerning the diet. The gluten-free dieter is in a very small minority. The rest of the population forms a huge majority and only a tiny percentage of it has even heard of a gluten-free diet.

When people feel sorry for a gluten-free dieter it is usually because they perceive the special food to be second-rate in some way and an apology for the real thing. The dieter then feels at a disadvantage and takes on the role of victim, beset with eating problems, always causing a fuss at mealtimes, a burden to the family cook, school meal cooks, family and friends. Food equals a problem, day in, day out. This is a badly managed situation. ‘Poor so-and-so, on that dreadful diet.’ Disaster!

If the special dieter’s food looks attractive and tastes good, is interesting and varied, the attitude of people around is quite different. They are curious, envious, want to taste the food, enjoy it and be on the side of the dieter. This makes the dieter feel special. Problems involving food preparation can be ironed out and so they fade into the background. The dieter is seen to be enjoying food and life. This is a well-managed situation. ‘Lucky so-and-so. I wouldn’t mind being on your diet.’ Success!

Children and adults should be encouraged to take an interest in gluten-free food preparation and be allowed to help in the kitchen. The skill involved is a valuable one for life. It should not be a mystery.

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