I spent the past two weeks suffering from a proper cold, rushing to a couple of last minute “let’s have a coffee”-meets with friends in Berlin and preparing myself for our return to Istanbul. Though it was only three weeks, it feels as though I’ve been away for ages. I’m actually having some difficulties getting back on track. Maybe it’s because we didn’t just return to Istanbul, no, at the same time we moved into a new interim flat. Don’t get me wrong, it’s a really cozy place with huge windows for the sun to fill the rooms with its warming autumnal light. It’s just a little strenuous adapting to a new place, new neighborhood, new rhythm once again, knowing all along that in about three months time we are going to need to find a new place to call home.
Also the trip itself back to Istanbul was quite a disappointment. I already told you about the frustration I experienced on the way to Berlin when SWISS didn’t manage to cater to my order of a gluten-free meal. During our stay in Berlin I called their customer service to make sure, this wouldn’t happen again on the way back. I was super surprised to learn that SWISS doesn’t respond to special meal requirements on short-distance flights and that it would be my own responsibility to prepare enough food to keep me going during the upcoming five-hour trip back from Berlin via Zurich and on to Istanbul. Not a big deal in their mind I guess. Thanks a lot SWISS for helping out. Not. Again. By the way, stunning three weeks after my mail they managed to answer to my mail. Three weeks! It’s 2013 by the way, not the 1980s.
Even though I prepared some food, which they almost didn’t let me bring onto the plane during the routine security checks, it was frustrating watching others being served a warm meal. I know it’s usually better to skip the crappy airplane food, but who cares when hungry, frustrated and on a trip back home, which is taking way too long. I mean, come on SWISS, it’s not like I asked for some crazy, exotic, out of this world, nut, grain, lactose and fructose free meal that includes some fresh salmon with millet and a delicious avocado-chocolate-mousse on the side. All I asked for was a gluten-free meal, which they proudly advertise on their website anyway. This failure in customer service left me munching on my banana, nuts and homemade cocoa spelt buns for the rest of the journey. The spelt buns were good, no doubt, but after having eaten five of them the day before, I was getting a bit tired of their taste. The reason why I won’t be sharing the recipe with you yet? I ended up using a lot more spelt flour than planned and need to work on the recipe again.
Well, so much for a quick update. Sorry about spreading those negative vibes. In any case, before I wish you an amazing start into another sunny fall week (or is it spring where you live?), I’d like to share two nice reads with you. A warming cup of turmeric milk should make these reads even more enjoyable 😉
Research fructose malabsorption:
This article on the history of sugar published by the National Geographic magazine in August is a must read for everyone, not only for us fructmals. It explains how sugar virtually became an indispensable part of our daily lives and describes its journey from when “the sugar was so rare it was classified as a spice” to the point when “sugar began to change to a staple, first for the middle class, then for the poor”: Sugar, National Geographic
Also, if you are new to avoiding gluten, check out these helpful hints on going gluten-free. My favorite “Be prepared!” (Beware: The author does not follow a fructose free diet so some of the following food recommendations may cause your tummy some serious trouble): Helpful Hints On Going Gluten Free from Naturopath, Jules Galloway