Gluten-free and dairy products promoted in France by Dr. Seignalet could act favorably on many diseases, especially autoimmunes. The word to Christine Calvet, author of several books to cook gluten -free or milk.
Lanutrition.fr: Christine Calvet, why these gluten -free or milk -free recipe books?
Christine Calvet : I had been suffering from a migraine for a few years whose crises increased in intensity and frequency and which became professionally very disabling. I did not want to treat what for me was only a symptom and I tried, with the help of a nutritionist acupuncturist to understand the cause. The latter directed me to the Seignalet diet. To understand the foundation of this diet, I read ” Food or third medicine Who convinced me to adopt this nutritional method. It took me a while to make dishes with the presentation and appetizing taste for the whole family. I gathered them in this book to share my experience.
Books by Christine Calvet: At table without gluten and milk,, 4 seasons without gluten and milk -free
Can you allow yourself from time to time a small piece of bread or cheese?
Cc : For six years any gap, so minimal if he triggered me a migraine within two hours of digestion. I made attempts to reintroduce certain foods with always violent reactions with products containing gluten, and with the majority of dairy products. But I can allow myself goat or sheep yogurt at the rate of one per week. Beyond this tolerance threshold, my organism reacts.
How do you explain that more and more people are turning to this diet?
Cc : Quite simply because they are trying, feel better or much better and end up adopting it. It should be kept in mind that foods with gluten and dairy products were introduced very shortly (10,000 years) in the history of evolution and yet they are omnipresent today. Part of us react more or less well to the presence of these new foods such as wheat and dairy products.
What are the symptoms that should make you think of gluten sensitivity? Lactose intolerance?
Cc: These are pain or digestive disorders of the diarrhea or constipation type, but also headaches, concentration problems, joint pain, allergic manifestations such as eczema, hives, skin irritation, asthma.
How long should you follow the diet to feel an improvement in its symptoms?
Cc : After three months of strict diet, I noticed that my migraines escaped and decreased in intensity. This phenomenon has accelerated until the migraines complete disappearance. Six months had passed. Specialists advise to test this type of diet for at least one month. If the symptoms improve, it is because gluten or dairy products are involved. Please note, there is gluten elsewhere than in wheat, rye, barley, there are in prepared dishes, and there are milk and lactose proteins everywhere!
When you have to delete wheat and dairy products overnight, must eating become very complicated?
Cc : Following this diet has never been complicated for me when 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: rice, almond, quinoa, soy … are excellent alternatives to cow’s milk to make desserts as well as gratins and vegetable purees. In addition, using new ingredients stimulates culinary creativity. But above all, I believe that it is necessary to realize that a food reorganization is necessary and to think of its menus and its dishes differently.
After a while we have to crack for bread, a good brioche or a beautiful pizza right?
Cc : It is obvious that bread, whose symbolism is not to be overlooked, is often the food that is most lacking and its making is quite delicate since these gluten -free flours are said to be … not panicable. However with a little time and patience we manage to find a satisfactory formula as long as we forget the baguette or the country’s gross of the countryside which will never be reproducible identically and that we accept a pizza paste with a slightly different taste and texture. As for the brioches and other sweet or savory preparations based on eggs, butter and crème fraîche, my Mediterranean culinary culture has moved away from me. My very personal recipes are above all the reflection of my own way of feeding that makes a large place for raw or cooked vegetables as simply as possible, cereals and legumes, salads and various oils almost always used raw.
These new ingredients you are talking about, can we find them in supermarkets or only in organic stores?
Cc : For my part, I recommend the purchase of ingredients from organic farming because I cannot design to change my diet for well-being while neglecting pesticides, preservatives and additives in the products used. But supermarkets now have increasingly supplied “organic” rays and vegetable drinks, quinoa, legumes, rice pasta to name only the most common are largely represented. On the other hand, it is not always a good idea to buy gluten-free industrial products, because many are ultra-transformed.
Does gluten-free and milk kitchen take more time? Is it more expensive?
Cc : She does not take more time for who cooked before. Adding a spoon of almond puree in a vegetable puree takes no more time than adding a piece of butter! The cooking of the buckwheat boulghour is not longer than that of the wheat boulghour. It is more expensive if you buy ultra-transformed products: cookies, plant pâtés, ready-made sauces … But not if you buy bulk cereals and legumes in organic stores that have all developed this range of products. Most manufacturers are now offering vegetable drinks at low prices as well as soy bricks or “kitchen” rice excellent alternatives with crème fraîche. A single ingredient is still much more expensive than its gluten equivalent and only sells conditioned: pasta.
