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Becoming Truly Gluten Free

19/12/2011 //  by Michelle Berridale Johnson//  1 Comment

Despite a dose of Jury service and three months hard study, Micki Rose continues an endless flow on posts on the TrulyGlutenFree site. Her TGF diet must be working for her to be able to keep up such a work rate!

Alerts about prawns (did you know that they can be fed on soya and grains?), dates (did you know that they, along with other fruits, are often dusted with rice flour?), mussels (they do not get fed by fish farmers so are safe from the dreaded soya and grain feeds), gluten in wine (we had been combining on this one as we had located recent studies suggesting both that wheat gluten could be used in fining and also to seal the aging barrels), eating out and a whole bunch of TGF recipes.

If you do believe that grains of all sorts might affect you, then you really do need to get well stuck into the site (you can subscribe for updates) – or – to get it all in one information-laden go, you could just buy her e-book. It only costs £20 and, if you have suffered for years from ongoing health and digestive problems, it could be the best Christmas present you have ever bought yourself!!

Category: Allergies, Alternative/Complementary Health, Food, FreeFrom Food, Gluten-free, RecipesTag: Coeliac, digestive problems, Gluten, Gluten free, gluten in prawns, gluten used for fining wines, gluten-free eating out, gluten-free recipes, grains, Micki Rose, rice flour, Truly Gluten Free, wheat past used for sealing barrels, work rate on a gluten-free diet

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Comments

  1. Micki

    19/12/2011 at 22:34

    Ah, that’s so sweet, thank you for your recommendations. Just finding out so much stuff and so much to pass on!

    Can’t quite believe it will be a year just after Christmas that I went grain-free apart from rice (that and grain-fed meat came out in March so then will be my real year, I suppose). Went grain-free after suffering a hideously painful gum ‘infection’ for 5 months that refused to respond to the strongest of repeated antibiotic and usual natural treatments. It went within a week after stopping the grains and I discovered that gum tissue is one of the gluten target tissues and it all started to make sense. My research started right there.

    I am nowhere near out of the woods yet, but I am an entirely different person to the one suffering ME type symptoms for the last few years and dragging myself through life. Patients were getting well, but I wasn’t – how frustrating is that?! Long may the improvement continue and if I can help others with telling my journey, thoughts and research, then that’s fab too.

    Thanks again.

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