ADVERTORIAL

EMBRACING MY GLUTEN FREE BODY

By Sylvette Constable-Wilson

I am often asked about my gluten-free lifestyle and how it has impacted my body. There are many misconceptions about gluten-free products or lifestyle.

I have always laughed at the multiple questions that I’ve had to answer because it’s hard to comprehend why people would assume that we don’t eat food, don’t socialise etc. My gluten-free journey began at a difficult period in my life. My son was diagnosed with Severe Brittle Asthma and was continuously hospitalised so needed a new direction, a new solution to assist in easing his pain. Coming from the island of Saint Lucia in the Caribbean, we were taught that food and herbs should always be prevalent in our daily diet and living.

My grandmother cultivated and processed cassava, a tuber, which is naturally gluten-free, and always spoke about the differences between cassava flour and wheat flour. We discussed the health benefits of cassava, particularly when it’s used to aid those with gastrointestinal disorders. As a child I thought farming was completely hard work, “I should be playing with the other kids, not learning about farming,” I would say. Her response was always the same, “Sylvette, knowledge is power.” Little did I know that her theory would be the beginning of a new era for my family. Desperate to find a solution for my son, my husband and I decided to focus on the lessons we were both taught about farming, but most importantly how food can impact the body.

Our gluten-free journey began. We started focusing on creating glutenfree products, as well as by–products made from cassava. The vegetable tuber is so versatile, it can be used to create both sweet and savoury dishes that can be eaten in meals for breakfast, lunch, dinner and dessert, as well as a snack. And the benefits of cassava don’t stop there: • It is a great source of

carbohydrates which means it will help keep you full and steadily release energy over a longer period of time, making it a suitable fuel for sports or activities. • It • It islowinfat. can be made into a flour as a gluten-free alternative to wheat flour. • Itcanbeusedinbothsweetand savoury meals. • Itisasourceofvaluablevitamins, electrolytes and essential minerals • It can feed good bacteria in the gut. • It • It islowincholesterol. has a low Glycaemic Index, or GI, which is great for people with diabetes because it helps to keep blood sugar levels stable and prevent sugar ‘spikes’.

We started making gluten-free cassava flour, breads and wraps in over 70 different flavours. We used our families as “guinea pigs” to test our products. Within two months of adopting a glutenfree and largely plant based diet, there was an enormous difference in my son’s asthma, as well as my own gastro issues. My digestive health improved, my energy levels were at a new high and the icing on the cake was when my doctor confirmed my cholesterol levels were greatly improved. I began to train for longer periods and my endurance levels increased.

This led to greater determination to sustain our new gluten-free lifestyle and the great urge to share our knowledge so as to impact others who might have the same struggles that we did. We started helping people with IBS, Crohn’s disease, coeliac, diabetes and the results were all the same. There were enormous improvements in their digestive health, in their energy levels, and less gastrointestinal pain. Our products created a better quality of life and so became a main staple in their diets.

“You are what you eat” shouldn’t just be a slogan but also a way of life, let’s put our words into action. We love our glutenfree lifestyle but most importantly it has helped us become business entrepreneurs in a way that has changed our lives and those of many others. We have one body, let’s cherish it.

Tofu & Black Bean Wrap Ingredients Zur Gluten Free wrap Cauldron organic marinated tofu Black beans 1 tbsp paprika or all-purpose seasoning 1 tsp coconut oil Salt Pepper Teriyaki stir fry sauce (optional) Hoisin stir fry sauce (optional) Mayonnaise or avocado (optional) Handful of spinach

Method 1. Add 1 tsp coconut oil to pan on medium heat. 2. Add tofu, salt, pepper and paprika or all-purpose seasoning. Cook for 5 minutes 3. Wash black beans and then add to pan. Cook for another 5 minutes. Add 1 tbsp teriyaki or hoisin sauce for added flavour (optional). 4. Heat up wrap according to package instructions. 5. Add the tofu & black beans to the wrap, add a handful of spinach and avocado or mayonnaise (optional). 6. Close wrap and enjoy!

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Despina Mina - @forkedldn Emma Walton-Moore - @supperinthesuburbs Jon Moore - @beerinthesuburbs Dhruv Baker -@dhruvbaker1 Sam Wilkin - @cellarmansam Charlotte Benbow - @charlotte.benbow Katie Goodchild - @heritagewinesuk Emma Sousa - @theurbanflowerfarmer Ying Bower - @yingenough Dani Gavriel - @dani_gavriel Roz Lishak - @yourpupparazzi Rebecca Stratton -@cakerebecca Gillian Balcombe - @gillianbalcombe Jo Farren - @jo.farren Samina Iqbal - @samina.i Sarah Frow - @thekidstableuk Suzanne Purton - @suzanne4fitness Eve Tudor - @iameditoroffood Theo Michaels - @theocooks Jack and Hayley Rowbottom - @jacksmeatshack Anthony Raffo - @anthonyraffo Jessica Mason - @drinksmaven Urvashi Roe - @urvashiroe

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