In This Chapter
Getting a grip on gluten
Uncovering the advantages of the gluten-free lifestyle
Making the most of meals
Going from gluten-gobbler to gluten-free forager — and loving it
Hitting the ground running in your first two weeks
M argaret found herself at last in the dim recesses of the Menzies Library at the Australian National University. ‘My condition, vividly described, was on page 448 of a huge, dusty medical reference book. Lethargy, tiredness, chronic diarrhoea, painful mouth ulcers, weight loss. There was even a photograph of a child that reminded me sharply of one of my childhood photos. Me as a pale, skinny three-year-old, with stick arms and legs and a huge pot belly, at the beach in my first swimming costume.’
‘I’d gone to the library, desperate for answers in the interminably long nine-week wait to see a gastroenterologist — nine weeks when I began to think I was losing the plot. I existed on weak black tea, dry toast ...