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A growing intolerance

I’VE NEVER been more preoccupied with food than when I couldn’t have it.

Many times in the past few years there have been weeks when even the sight of food made my stomach churn.

I thought I had a virus, but it looks like it may be a gluten intolerance.

Research suggests that up to 15% of people (1 in 7) are gluten sensitive.

So after four solid weeks of eating only a piece of toast per day (the worst thing possible) I headed to the supermarket
in the hope that I could digest something.

Now, I think I eat pretty healthily (everything in moderation, including moderation!) but everything I pulled off the
shelf had some form of gluten in it.

Fresh fruit, vegetables and meat were all fine but soy sauce, some tinned fruit, noodles, pasta, bread, some chocolate and most pre-made sauces were all out.

And what is wheat doing in ice-cream?!

Foods that have not been altered or processed are generally fine.

So why are we eating so many foods that have been altered?

With all our technological advances and 21st century convenience are we making ourselves sick?

In 2008 Diabetes Australia reported that “242,033 Australians had Type 2 diabetes as a result of being obese”, a 137%
increase from 2005.

Causes of obesity are multidimensional and include socioeconomic, psychological, and justice factors; and it is incredibly hard to change behaviours associated with why and how we eat.

But the sad truth is that it costs more (in the short-term) to eat healthy food.

But what are the long-term costs of what we eat, both to our bodies and to the planet?