The changes I have made to my diet since being diagnosed have been gradual.

Some have been through necessity e.g. giving up alcohol as it really upset my liver while on MTX.

Others have been due to convenience e.g. my kids are gluten free, so I am too.

And others have been experimental e.g. I recently gave up all foods from the Nightshade family i.e. tomatoes, potatoes and aubergines (never ate those much anyway tbh!) as they are reputed to cause inflammation in the body.

The last 2 have only really come into effect over the summer since I have been on holiday and been in charge of the shopping and the cooking. I have to admit, I am noticing a difference in my joints, although how much of this is related to diet, will remain to be seen. But, I am impressed enough to continue with these dietary changes for the foreseeable future.

The hardest thing has been giving up tomoatoes – I never realised what a staple of my diet they were! Oh, and sometimes I just really want some doughy, gluten filled, white bread ….

I’m hoping on this page to keep a record of my dietary experiments and, also, post some nice gluten free recipes. So watch this space!



One thought on “Diet

  1. OK my first incredibly quick and delicious gluten free recipe for you!

    Gluten free Chocolate Cupcakes

    200g gluten free self-raising flour
    200g caster sugar
    200g soft butter or marg
    50g cocoa
    2 tbsp half fat creme fraiche

    Put all the ingredients together in a large mixing bowl. Whisk them together with an electric hand whisk (or do it in a food processor if you are lucky enough to own one!)

    Once you have a smooth batter, spoon into a muffin tin and bake at 160 degrees C for 15 – 20 mins or until springy to touch.

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