A doctor without an MBBS?that is what I have often been called, rattling off medical terminology like a pro. But when nine years back, the gastroenterologist who I was consulting for a bout of unexplained diarrhoea told me I probably had wheat allergy, I was stumped. I had never heard of it!
Over the years, I have encountered a similar reaction from most people I have been forced to explain my condition to, such is the awareness regarding wheat allergy, also synonymous with celiac disease, in India. However, there is a difference between celiac and wheat allergy, as Ishi Khosla?s book, Is wheat killing you?, explains.
Perhaps the first of its kind in India, the book has been compiled to create awareness about celiac disease and provides information on causes, management and precautions, besides an exhaustive range of gluten-free recipes. The first part of the book tries to answer common questions on symptoms, genetic predisposition, causes, diagnosis and prognosis. Since the only known cure or management of the disease lies in following a strict gluten-free diet, the stress on foods to avoid, foods that are permitted and common misconceptions makes sense.
What is particularly heartening to read are the tips the writer includes to manage the psychological impact the disease has on a patient, especially children. I was an adult when I was diagnosed with celiac disease, but in the initial years even I felt sorry for myself at parties and social occasions. I can imagine how a five-year-old child must feel when he or she is unable to eat the cake at a birthday party.
The section that encapsulates the ongoing research regarding the disease and possible cures is also interesting.
The main section comprises an exhaustive range of recipes, including cereals, breads, rotis, snacks, cakes and desserts?things that a celiac patient can just drool over and not eat. But the book offers easily available gluten-free substitutes in each recipe, which are also easy to follow. A personal tip for making a gluten-free cake: just substitute maida with equal quantity of gram flour (besan) and add an extra egg.
Though gluten-free products are difficult to source, one can find an amazing range of products these days. Last Diwali I was gifted a huge hamper that included rice crackers, rice crumbs, custard powder, chocolate mousse, several kinds of biscuits, sooji, dalia, maida, roti flour, shortbread, a whole lot of pasta?all gluten-free, of course.
As the book also mentions, there are several celiac societies in India that generate awareness about the disease. The Celiac Society of India operates out of Delhi and sends regular mails to its members on various events and even foods by specific manufacturers that are gluten free. It also organises an annual gluten-free evening, which includes cookery contests, stalls and a high tea?though I have missed the event both the years I have been in the city due to a working Saturday. There is also an exclusive gluten-free restaurant in Delhi that organises special menus every Saturday. Again, I have never been there.
These are small but significant initiatives celiac patients have reason to cheer for, this book being one of them. If only, food labelling in India was as detailed as in the West, with specific allergy advice.
Is wheat killing you? The essential cookbook & guide to a wheat-free life
Ishi Khosla
Penguin
Rs 399
Pp 294