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‘FREE FROM’ cooking and eating
AVOIDING GLUTEN AND DAIRY IS EASIER THESE DAYS, THANKS TO INCREASED AWARENESS AND A RISE IN ALTERNATIVE OPTIONS
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n the last fi ve years or so it has become much easier to avoid gluten and dairy. Both foodstuff s have been connected to multiple medical conditions and for some people not avoiding them is simply not an option. People who have coeliac disease, for example, must avoid gluten for life – a gluten free diet is the only treatment. Then there is Irritable Bowl Syndrome, which can be aggravated by gluten, while lactose intolerance can also be problematic.
Changing your diet to avoid gluten and/or dairy may seem daunting, but actually, these days, thanks to much higher awareness of dietary conditions, there are more options. We spoke to Lucy Gatward of Better Food Company who have increased their ‘free from’ off ering considerably in the last fi ve years. “Five years ago, we had a small ‘free from’ section in our dairy fridge and on our grocery shelves, where, for example, biscuits, pasta, fl our and the like were all
presented ‘out of range’. The notion was that someone following a gluten free diet wouldn’t want to look at other products, and, more signifi cantly, people who could eat gluten wouldn’t be interested in anything without it. A great deal has changed since then, and we now integrate our ‘free from’ ranges into the main general grocery displays,” Lucy explains. Last year alone Better Food Company saw an 8% rise in sales of dairy and gluten free foods, and that’s not including products that are naturally ‘free from’. “Many people now are mindful about the amount of gluten or dairy they eat. Eating a low-wheat diet, or avoiding too much cow’s milk have become much more commonplace and regarded as factors in healthy eating,” Lucy adds. But not all ‘free from’ foods make it onto the shelves, “Sometimes we have to make a tough call, because sometimes ‘free from’ foods are very processed, sugary,
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