Halal Consumer - Issue 46

WWW.IFANCA.ORG 6 s of a year ago, Aliya Durrani* could barely get herself out of bed. She had to force herself every morning and drag through her day in a foggy state. The mother of four from Glen Ellyn, Illinois, attributed her declining energy to missing her daughter, who had recently gotten married. “I assumed I was suffering from the blues of separating from my daughter,” recalls Durrani. “However, when running simple errands down the street or just getting through the day became extremely cumbersome, I knew it must be something more and had to do something about it. Durrani consulted a friend who is a physician and was advised to try removing gluten from her diet—a substance that is a mixture of two proteins present in grains, especially wheat, and is responsible for the elastic texture FOOD TRENDS Alternate Flours of dough. For someone who grew up in Pakistan with a deep love for wheat-based roti’s (thin and round flatbreads), Durrani found this advice to be very challenging. She was accustomed to eating foods derived from wheat flour multiple times a day. As her symptoms persisted, Durrani was then told to get a test done for Celiac disease, which turned out to be positive. Celiac disease is a serious autoimmune disorder, where the ingestion of gluten leads to damage of the small intestine. It is estimated to affect 1 in 100 people worldwide. “Once I was diagnosed, I had to stop consuming wheat immediately,” shares Durrani. “The first month was quite painful without wheat foods. It’s amazing how many things contain gluten in them, even medications; but if you don’t take precautions, worse health problems can arise like colon cancer.” A By Tayyaba Syed