WHAT IS THIS GUIDE FOR

GOING GLUTEN FREE ALL ABOUT?

When I first had to go gluten free 15 years ago I honestly felt like a social leper. Wheat and gluten were in EVERYTHING. I cried a couple of times. I hated going out. All my hospitality friends thought I was just a cry baby fusspot. Yum cha was a regular Sunday thing with friends and all of a sudden I had to explain why I couldn’t eat anything. I cried - and I mean WAILED twice because I honestly thought it was all just going to be too hard. I’m fine now – great even. Maybe twice a year I’d love to hook into a really good croissant but really? All is well in my gluten free world. And that’s because I made it more important to feel great in the tummy than I did to have the croissant. It genuinely feels like a very fair trade-off to thrive and cut something out to do so. If I hadn't had to go gluten free, I genuinely don't know that Low Tox Life would ever have been born because it spurred me to look at food packets, discover that all was not right in the food industry and realise how disconnected I was from the food I was eating. I taught myself how to cook delicious alternatives at a time where there were virtually no resources. I now teach people all around the world how to cook gluten free and to LOVE it - not to mention their friends and families who come for lunch or dinner!

Experimenting with quitting gluten doesn’t have to be the end of the world, in fact, it can be quite a delicious and satisfying change. It makes sense to try something that might really help you thrive, right?

And so in this guide, you learn the potential 'why' for ditching the gluten in your case whether permanently or temporarily, the how to shop and swap and what to cook as well as the psychological ways to feel great about the change both personally and socially. I'm so thrilled you're here for me to help you thrive gluten free.

WHY WOULD GOING DAIRY FREE WORK FOR ME?

You might be here because a practitioner suggested you quit gluten, or maybe you’ve had some symptoms that lead you to believe gluten might be a culprit and you want to see what it looks like to remove it for 3 months or more.

If you experience any of these symptoms then this guide could be a great starting point to support you along your way. Note: I don't believe that gluten is a universally evil 'culprit' for all ills of the human race. I do believe however through a combination of how we make bread these days, how many of our grain-based products are grown and how many of us have digestive weakness, that trialling the removal of gluten can be beneficial for many people. 

• Diarrhoea after meals or throughout the day.
• Constipation (not passing a bowel movement daily).
  Low energy.
• Bloating, gassiness or digestive pains throughout the day.
• Burping or belching after food.
• Blood or undigested food in your stools.
• Floating stools (with what looks like fatty deposits)
• Anaemia or chronic low iron levels.
• Heartburn or indigestion.
• Cramping in the legs and stomach.
• General fatigue even first thing in the morning.
• Frequent mouth ulcers.
• Unexplained weight loss or weight gain.
• Rashes, hives, eczema and/or dermatitis.