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| Coeliac Disease - Federica |
Meet  Federica: our Gluten-free Ragazza with attitude!Federica is a vibrant 32-year-old Italian with coeliac disease. This is not just an allergy but an autoimmune disease, which means that the immune system attacks its own tissues. This occurs when the person eats gluten (a protein found in grains such as wheat, rye, barley and oats). When people with coeliac eat gluten, it damages the lining of the gut, which means that other nutrients cannot be absorbed, causing further problems. Trainee journalist Tess Macpherson met her to find out more. Her symptoms Federica grew up in Bologna, Italy, but has been living in the UK for around 10 years. For six of those years, she suffered chronic diarrhoea every single day, along with depression, shortness of breath and severe anaemia. “I looked pregnant, I was constantly bloated and so uncomfortable – I didn’t feel myself”. Getting diagnosed - eventually Federica had two tests for coeliac disease, both of which came back negative, and her doctor told her that she had depression, which was causing the other problems. However, she wasn’t willing to accept antidepressants as an answer - she thought that the problems were causing her to be depressed, not the other way round. Eventually, she returned to Italy in July 2006 for a third test which turned out to be positive: “Psychologically I was relieved to know I actually had a problem – I wasn’t depressed for no reason. A lot of people go into depression after they are diagnosed but I jumped for joy”. 'A new person' After she was diagnosed, Federica had a biopsy for confirmation, as well as a bone scan to test for osteoporosis, which was negative. She also had one appointment with a nutritionist who gave her samples of gluten-free food. Since then, she has followed a completely gluten-free diet, and doesn’t eat ‘contaminated’ oats. She says that food is much better now than three years ago because starch has been removed from many products. Beforehand, even sauces such as mayonnaise and ketchup contained starch. For Federica, following the diet is “not a problem. I think I am lucky I found out. After 10 days of the gluten–free diet I was like a new person – it felt great. I had no symptoms and felt like a normal person”. Is she ever tempted to forget the diet? Absolutely not! "It’s like I have a psychological switch – as soon as I was told to change my diet, I did." Federica finds that if she has even one bite of a sandwich or one sip of lager, she feels the effects. Her family in Italy "usually cook gluten free for everybody or a separate meal for me. They are really supportive – they go on the internet for recipes for me”. Federica says “you can find anything you want gluten-free these days: pizza, lasagne, doughnuts”. Eating in She mainly enjoys cooking for her friends at her house: “I’m really fussy about my food so I prefer to cook it myself". She starts an average day with gluten- free porridge or cereal with soya milk. For lunch, if she’s being good she will have a tuna salad. For dinner she usually has chicken with salad or rice, because it is quick to cook and “I don’t eat much carbohydrate”. Eating out  Federica's 'guilty pleasure' is a big Mac (without a bun) and fries “when I’m being a piglet!” It is important that she asks for it to be cooked without a bun, or else it will be contaminated with gluten – “They look at you like you’re crazy but they do it!” For a bit more of a treat, "Zizzi’s food is amazing” (Check out their allergen and suitability list here.) Other Brighton favourites include vegetarian restaurant, Food for Friends and the gluten-free pasta at Donatello’s. One of her most recent discoveries in Tesco is called ‘Genius’ bread, which she's so glad she’s found. Federica's advice Everyone with coeliac should become a member of Coeliac UK because “they have done an amazing job of raising awareness”. Once you're a member, you have access to gluten-free recipes and recommendations of where to eat out. She says: “Instead of getting depressed, start cooking, find and trying out new recipes – it becomes easy. Most supermarkets have ‘free-from’ sections and there are so many books and chefs who have been working on gluten-free. Almost every recipe can be adapted if you are prepared to explore”.   Photos: Federica enjoying an English summer (above left), and really enjoying a Macdonalds with her own gluten-free roll in Madrid (above right). |