Gluten and Dairy Free Diet in Practice

Gluten and Dairy Free Diet in Practice

The gluten and dairy free diet promoted in the World by Dr. Seignalet is making more and more followers. It has a favorable effect on many diseases, particularly autoimmune diseases. The point with Christine Calvet author of 60 great classics of cooking, Without gluten nor milk and Thierry Souccar, author of Milk, lies and propaganda.

Gluten and Dairy Free Diet in Practice

Christine, why these cookbooks without gluten nor milk?

Christine Calvet: I had suffered for several years from a migraine whose attacks intensified in intensity and frequency and which became professionally very disabling. I did not want to treat what for me was a symptom and I tried, with the help of a nutritionist acupuncturist to understand the cause. This last oriented me towards the regime Seignalet. To understand the basis of this diet, I read ” Food or the third medicine ” which convinced me to adopt this nutritional method. It took me time to make appetizing dishes for the whole family. I have gathered them in this book to share my experience.

Can you occasionally allow yourself a small piece of bread or cheese?

CC: For six years any gap, however small, triggered a migraine within two hours of digestion. Over the past few months, I have been making attempts to reintroduce certain foods with violent reactions with gluten-containing products, and with most dairy products. But I can give myself goat or sheep yogurt at the rate of one per week. Beyond this tolerance threshold, my body reacts.

How do you explain that more and more people are turning to this system?

Thierry Souccar: Simply because they try, feel better or much better and end up adopting it. It should be borne in mind that gluten foods and dairy products were introduced a short time ago (10,000 years ago) into the history of evolution and yet they are ubiquitous today. Some of us carry what I call “prehistoric genes” and react more or less well to the presence of new foods such as wheat and dairy products.

What are the symptoms of gluten sensitivity? Lactose intolerance?

TS : This is a myriad of symptoms, dominated in both cases by pain or digestive disorders such as diarrhea or constipation, but also as for Christine, headaches, problems of concentration, joint pain , Allergic-like manifestations such as eczema, urticaria, skin irritations, asthma.

How long does it take to follow the diet to feel an improvement in symptoms?

CC: After three months of strict diet, I noticed that my migraines grew and decreased in intensity. This phenomenon accelerated until complete disappearance of migraines. Six months had elapsed.

TS: It is advisable to try this type of diet for at least one month. If the symptoms improve, it is because gluten or dairy products are involved. Beware, there is gluten elsewhere than in wheat, rye, barley, there is in prepared meals, and there are milk proteins and lactose everywhere!

Yet this diet is heavily criticized by some nutritionists who claim it would be dangerous?

TS: Yes, we still hear that kind of argument. This is a speech most often held by people very close to the agro-food industry. I think these people are themselves intoxicated by the proximity with the dairy and grain industries. I invite them to look objectively at the data in the scientific literature. They will find that a gluten-free and / or dairy-free diet has been the rule for 50 million years in our primate ancestors, and 7 million years for the hominid lineage, and neither dairy nor cereals Are indispensable, except for pleasure. But, industrialists worry and they light up firebreaks to stigmatize what she calls “special foods.”

When we are forced to suppress wheat and dairy overnight, eating must become very complicated?

CC: Following this diet was never complicated for me as soon as I realized that I could eat just as varied and tasty. Indeed, many tasty cereals are naturally free of gluten: buckwheat, rice, sesame … as well as quinoa, chestnut, all legumes and oilseeds. In addition, vegetable drinks such as rice, almonds, quinoa and soya are excellent alternatives to cow’s milk for desserts as well as gratins and vegetable purees. In addition, using new ingredients stimulates culinary creativity. But above all, I think we have to realize that a food reorganization is necessary and think its menus and dishes differently.

After a while you have to crack for bread, a good brioche or a nice pizza not?

CC: It is evident that bread, whose symbolism is not to be neglected, is often the food that is most lacking and its confection is rather delicate since these gluten-free flours are said to be … not bread-baked. However with a little time and patience we manage to find a satisfactory formula if we forget the baguette or the big loaf of country which will never be reproducible to the identical and that one accepts a pizza dough to taste And texture a little different. As for brioches and other sweet or savory preparations made from eggs, butter and crème fraîche, my Mediterranean culinary culture has distanced me. My recipes, which are very personal, are above all a reflection of my own way of feeding, which places a lot of importance on vegetables that are raw or cooked as simply as possible, cereals and legumes, salads and the various oils almost always used raw.

These new ingredients that you mention, can they be found in supermarkets or only in organic stores?

CC: For my part, I advocate buying ingredients from organic farming because I can not imagine changing my diet for a well-being while neglecting the pesticides, preservatives and additives in the products used. But, supermarkets now have more and more “organic” rays, and vegetable beverages, quinoa, legumes and rice pastes, to name but a few, are widely represented.

Does gluten-free, dairy-free cooking take longer? Is it more expensive?

CC: It does not take longer for who cooks before. Adding a spoonful of mashed almonds in a puree of vegetables requires no more time than adding a piece of butter! The cooking of buckwheat bulgur is not longer than that of wheat bulgur. It is more expensive if you buy processed products: biscuits, vegetable pies, ready-made sauces … but not if you buy the cereals and legumes in bulk at the organic stores that have all developed this Range of products. Most manufacturers now offer cheap vegetable drinks as well as soy bricks or rice “excellent cooking” alternatives to cream. A single ingredient is still much more expensive than its equivalent in gluten and only sells conditioned: pasta.

Can anyone benefit from a gluten and dairy free diet?

TS: No. For gluten it is mainly celiac patients, people sensitive to gluten, and some of the people with an autoimmune or inflammatory disease. For milk products, it is the lactose intolerant, that is to say 30 to 40% of the population, especially in the south, or of African or Asian origin and, as for the gluten, certain people suffering from autoimmune and inflammatory diseases.

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