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Digital Subscriptions > Vegan Food & Living Magazine > Vegan Food & Living May 18 > SO WHAT CAN YOU EAT?


Charlotte Willis’ chronicles of becoming a gluten-free vegan

Nutrition SOS

Once upon a time, there lived a woman whose digestive system refused to accept her appreciation for the humble restaurant bread-basket, hometossed pizza dough or selection of vegan baked goods. You see, her body would punish her just a matter of hours after she gave into tempting cupcake labelled “eat me”. Her stomach would swell like a ball gown, twisting and turning, cramping and churning, leaving her a bed bound beauty for days on end. Gluten was the forbidden fruit invading her every whimsical foodie fantasy. The consequences of which, never ended happily ever after.

Are you intolerant?

When I tell others I’m vegan, after much head-scratching, they usually conclude that I am able to live happily on carbs such as bread and pasta. That’s before I tell them that I am intolerant to wheat and gluten. Safe to say, I’m placed at the bottom of everyone’s fantasy dinner party list.

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About Vegan Food & Living Magazine

Missing cheese since you went vegan? You no longer have to as the May issue of Vegan Food & Living is dedicated to getting you making cheese from the comfort of your own home. We've got recipes for everything from smoked hickory to herbed feta and Swiss cheese, and if you don't have time to make it yourself, we put cheese to the test to find the best varieties available to buy. Also this issue, we find out if you need to take supplements or if you can get everything you need from your diet, we find out how to live ethically on a budget, 10 ways to make yourself happy today and how to attract more men to the vegan movement.