The thing is – it spikes my blood sugar, and it requires a lot of insulin for me to metabolise those sugars – to get the sugar out of my blood and into my muscles. I will need to inject more medicine. If I add a heaping pile of cream, however, that helps. Because adding fat to a food delays the release of the sugars.
Even with cream, I don’t have porridge all that often.
I just find it strange – our conception of food – what’s good, what’s bad – when you compare those ideas to the way a food seems to work or not work in relation to an individual.
Growing up in a fat-phobic environment, it’s only in recent years that I realised how important fat is. Many people continue to fear it. But for me, when I was thinner, when I ate less fat, I was more sickly – and it’s obvious to me now, though it wasn’t always.
I was thinking about all this, because I designed a new t-shirt: I Heart Gluten. It’s funny what passes as rebellious these days, what becomes feared, and will my reluctance to vilify gluten polarise me against the internet-health-brigade? Will it make gluten-intolerant people feel marginalised (I hope not)? If you can’t tolerate gluten, then it’s probably good that you don’t eat it. I’m not judging that – I encourage people to do what works for them. This is what it really signifies, my hearting of gluten: I embrace freedom of choice, I embrace eating, and I reject food-prejudice. I reject the fear of food. I reject the notion that all people should eat according to one dogma. Gluten seems to represent fear these days. I embrace it because I reject restrictive dieting. It’s not only about the gluten.