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Healing The Inner Workings

As I travel down this gluten-free path, I discover all the things I don’t know about food, nutrition and how the body works. Sometimes it is one step backwards, but mostly it is two steps forward.

“Bottled kefir, a fermented milk product” Wikepedia

When I was diagnosed as Celiac, just 12 months ago, my doctor advised that I should eat “fermented foods” to help the innards heal quicker. I knew absolutely nothing about fermented foods, but I soon discovered some interesting facts.

  • They are hard to find in shops-most supermarkets don’t keep them
  • They are expensive (As most gluten free food is more expensive than the “normal” variety, this was not surprising.)
  • this was the sort of food that we all used to eat, before the processed food industry took over.
  • Nearly all areas in the world had their own version of fermented food
  • It was credited with keeping you healthy and making you live longer in many parts of the world.

Having done my research, Wikipedia says:

“fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. The science of fermentation is known as zymology.”

Some of the common foods that are available and are classed as fermented are:

  • Chinese Pickles
  • Crème fraîche
  • Cheese
  • Dosa                                                                                                               Creme fraise
  • Fermented Bean Curd
  • Kefir
  • Kimchi
  • Miso
  • Sauerkraut
  • Soy Sauce
  • Tabasco Sauce
  • Yoghurt                                                                                        Wikipedia: Creme Fraiche & raspberries

There are lots of others, but these are the most commonly available.

I now start my day with a 1/2 glass of kefir. There is no doubt this is an acquired taste-some say sour, but it does resemble curds and whey and tastes a little like very sour runny Greek yoghurt.

To make it easier to drink, I throw in a large handful of frozen berries, a large spoonful of lactose fee ice cream and vitamise it all together. Makes a wonderful, delicious  smoothie and you are doing wonders for your internal workings. You can also buy kefir blended with fruit pulp already, so this makes it more palatable. Kefir is a fermented milk drink, that originated in the Russian Caucasus Mountains around 3,000 BC.  Due to the  presence of live “good” bacteria, it aides digestion in your intestines and even people with lactose intolerance can drink it. It also heals the intestines and promotes your healthy bacteria which in turn protects you against dangerous strains such as e coli. In Russia they say it is kefir that is responsible for the long lives of many of the Caucasus people.

Sauerkraut is also great in summertime as a salad, and miso chicken or vegetables from your local Chinese restaurant or take-away is also a good source of fermented food.

The suggested dose of fermented food is say 1 glass of kefir to start the week and then 1/2 a glass each day as a maintenance or top-up. It certainly makes me feel better, I suffer from less bloating and indigestion and the innards seem to function better.

For more information on fermented foods and other gluten free ideas have a look at my website:

Gluten Free & Weight loss logo

Other places to find information on fermented foods:…/mcbride-and-barringer-interview.aspx › Health

Gluten Free and Christmas time!

Christmas is the time of year that we eat, drink and be merry!

christmas tree

christmas tree (Photo credit: fsse8info)

Sadly, for those of us that are coeliac or gluten intolerant this presents a problem.So many of the traditional holiday time fare, is full of gluten. On the NO list are mince pies, Christmas cake, Christmas pudding, gingerbread, Christmas cookies and biscuits-even the traditional turkey stuffing is a no-go.

When you are out at Christmas parties and end-of-year festivities, the usual finger food i.e. cocktail pies and pasties, mini quiche, samosas, arancini balls, crumbed fish bites,mini toast,finger sandwiches, cupcakes, mini creme puffs-all contain gluten, so you run the risk of over-indulging on drinks, while you watch everyone else eating! Don’t forget many beers, ciders and some spirits have gluten-stick to dry white wine, red wine or my favourite, champagne-or any type of bubbles really!

English: A neatly decorated Christmas cake.

English: A neatly decorated Christmas cake. (Photo credit: Wikipedia)

What to do? Depending on where you live, there are now companies coming out with new gluten-free products every day. We have gluten-free Christmas cakes and mince pies appearing in supermarkets, and here in Adelaide we have a wonderful gluten-free shop run by Romeo’s Supermarkets in North Adelaide, that is a treasure trove of all things I can eat!

For those of you that prefer to make your own or don’t have access to any of the gluten-free treats, I have included below some of my favourite recipes for you to try.

Let me know how you go! Don’t forget to have a look at my new website: It is full of recipes, information, health tips and ideas for losing weight.


450g mixed dried fruit

50g glace cherries

225g unsalted butter (chopped into small bits)

250g caster sugar  & 200ml. cold water

2 large eggs (beaten)

pouring a little brandy into cake

Pouring a little brandy into cake

2tbsp. black treacle

290g gluten-free flour                                                                           1.5 tsp bicarbonate of soda

1.5 tsp cream of tartar

1 tsp xanthan gum (this keeps it moist and tasting like a cake!)

2 tsp mixed spice (gluten free!)

Method: Place dried fruit, glace cherries, butter, caster sugar and water into a stainless steel pan and bring to the boil while stirring. Boil for 5 minutes, stirring occasionally. Put the lid on and set aside until cold.

Preheat oven to 180C. Use a 23 cm round spring-form cake tin ( approximately 8 cm deep).Line well with a layer of baking paper,brush with melted butter and dust with gluten-free flour. Put the cold fruit mixture into a large mixing bowl and add the 2 large beaten eggs.Add black treacle,flour,bicarb. soda,cream of tartar,xanthan gum, and mixed spice and mix well. Spoon into your prepared greased and floured baking tin.

Tip: Before placing in the oven, when you have your mix in the cake tin, hold it at about knee height and drop the cake tin carefully onto the floor several times. This removes any air bubbles and you don’t have holes in your cake!

Bake until well risen and brown, about 1 hour. Resist the temptation to open the door and check as the cake will sink in the middle. Remove and cool on wire rack. the cake will keep beautifully for up to a week if you wrap it in foil.

Tip: When almost cold, use a fine metal skewer and carefully put fine holes over the top of the cake almost through to the bottom. then carefully pour 2 tablespoons of brandy over the top of the cake. This will improve the taste!

P.S. If you ice your cake, make sure your icing sugar or mix, doesn’t contain flour-most of them do!


Related articles

Merry Christmas to everyone!

Gluten Free-just another fad?

Headach, pain
Remarkably, I have had people say to me when I have explained that I am gluten-intolerant or Celiac ( or Coeliac, depending where you are from!),”oh yes, I am aware that is the latest diet fad-that will pass just like all the others!”

I then try and explain that gluten is like poison to my body, a foreign substance that I just can’t deal with.

I talk about the effect and what  happens when I unknowingly eat gluten, the swollen stomach, the terrible pain, the headaches, the unpredictable bowel problems, the tiredness and the general “feeling unwell”; but they still look at you unconvinced and I have even had people say.”Well it won’t kill you, so it’s not as bad as you make out”

Discussing this reaction with a fellow Celiac, who has been on this path for over 10 years, she gave me some valuable advice which I will share.

Firstly she asks people if they would classify diabetes as just another fad? She then points out that gluten to a Celiac is just as poisonous as sugar to a diabetic. Certainly, it won’t kill you as quickly, but it will make your life unbearable and lead to other serious problems like osteoporosis, major joint problems and iron deficiencies that will be an expensive burden on the health system.

Probably the best way to explain it simply, is to look at the diagram.

The little finger -like projections (villi) that line the intestines  absorb and collect the vitamins and nutrients from the food we eat, and send them on their way to be used by the body

English: diagram of a Small Intestine villi

English: diagram of a Small Intestine villi (Photo credit: Wikipedithe body.

In a Celiac, if they eat Gluten, these little finger-like projections, instead of standing up, and waving about,  lie down flat, and so become unable to absorb the nutrients and vitamins from the food that the body needs to rebuild and maintain good health.Even worse than that is that they atrophy, or waste away and die. This means that the Celiac does not obtain the required essential nutrients from the food they eat, to maintain a healthy body. Calcium for strong bones, iron for building  and repairing muscles, and all the necessary vitamins and minerals that are needed daily by the body.

"A hunter attacking a brown bear."

“A hunter attacking a brown bear.” (Photo credit: Wikipedia)

It is also one of the reasons that some undiagnosed celiac sufferers put on weight and can’t shift it no matter how little they eat.

Because the villi are lying down, the body is not getting the required  nutrients and so it sends the message to the brain/body hunger centre, “eat more-we need more nutrients”.

The Celiac eats more, often feels hungry,but the nutrients are still not getting through. The body has a survival technique, left over from our ancestral hunter brain, that when it senses it is under threat it demands more food and “stores” or “lays-down” fat as a precaution, to be called on in times of famine.

So in essence, the body has switched on it’s FAT MODE as a precaution, and is in survival mode. So the person puts on weight, eats less and goes on another diet. Alarm bells ring in the brain/body hunger centre and whatever food is consumed is converted to stored fat, as it reacts to its primitive drive to survive. A vicious cycle.

So how do we turn off this primitive FAT MODE?  There is good news in all this gloom!

As a celiac, as soon as we stop eating gluten, the villi start to repair themselves. Do not be fooled or misled by others who will tell you that you will instantly feel better or lose weight immediately. This will not happen overnight, especially if you have spent a lifetime of eating wheat-based products, as I did, with gay abandon! Feeling wonderful

I have been on this path now for just over a year, and I am certainly feeling better each day. My Celiac friend who has been on this path for over 10 years, has said in her experience it takes a full 2 years for the villi to regrow and start performing as they should.

My experience has been, I did feel better almost immediately, when I eliminated gluten, and my stomach problems started to ease, but I suspect this was in part to finally having a diagnosis and at last knowing what was wrong with me. I also now include fermented products in my diet and a daily probiotic to assist the healing and digestion. Also the weight loss has been an interesting journey.

I lost some weight quite quickly, then it barely changed for months. Then suddenly, without changing my eating habits at all, I am now losing weight again. This, I suspect is due to the villi now starting to function again, so balance is being restored.

All in all I have now lost 11 kg without really trying, except for following a strict gluten free diet.

So the take-home message is be patient- you will feel better and you will lose weight-just not overnight!


A new gluten free haven in Adelaide:


MAIZE & MEZCAL RESTAURANT -Authentic Mexican Street Cuisine

Address: 405 Magill Rd, Adelaide SA 5068
Phone:0449 946 002
Hours:Thursday 12:00-3:00 pm, 5:30 pm – 12:00 am



This was the signature cake of the Waldorf Astoria in New York in the 1920’s. Topped with a swirl of cream cheese frosting  they are impossible to resist and baked with a gluten-free twist.

1 12 hole cupcake pan lined with paper cases

115g butter

½ cup plus a tablespoon of caster sugar

2 eggs (room temperature)

85g  gluten-free self raising flour plus 1 teaspoon of baking powder


¾ cup of gluten free all purpose baking flour plus 2 teaspoons of baking powder & 1/8 teaspoon xanthan gum (Derived from fermenting glucose. Available from the supermarket. Be careful it is not from a wheat based product. Helps to improve the texture of dough and cakes. Leave out if you are on strict FODMAP program.)

½ cup ground almonds

50g dark cooking chocolate, melted

2/3 cup buttermilk

Red food colouring


1 ¾  cups icing sugar

60g butter, softened

1/3 cup cream cheese

1 tablespoon buttermilk

Gluten free cocoa powder for dusting

Piping bag fitted with a large star nozzle


Preheat oven to 180 C

Butter & sugar in a mixing bowl and whisk until light & creamy. Add eggs & whisk again.

Fold in flour, baking powder, ground almonds, melted chocolate & buttermilk using a spatula.

Beat in red food colouring a drop at a time, until batter is a dark red-brown.

Divide mixture evenly between patty cases.

Bake for 15-20 minutes until a skewer inserted into the middle comes out clean and they are firm to the touch.

Leave to cool on wire rack.


Sift icing sugar into mixing bowl, add butter, cream cheese & buttermilk. Beat until thick.

Spoon frosting into piping bag and pipe a large swirl on each cooled cake.

Dust with cocoa powder or if preferred red sprinkles.


Still to come: FODMAP, PIlates,Yoga, visualization & more recipes.

If you would like a FREE copy of the Fat Burning Baking Book to download, please email me at:

and I will send it to you. Please include your name, city you live in and your email address.

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