"Thomas Wagner is a Brisbane chef who has a pretty
clear idea about why so many people are reporting wheat and gluten intolerance.
He says it is the end result of refind flour overload. Many of us eat cereal and
toast for brekky, have a sandwich, probably with white beread, for lunch and
finish the with a pizza. Not to mention cakes and bikkis for morning and
afternoon tea. When we met Wagner ,who hails from Vienna, at the Green Flea
Market at West End, he said he was suffering from bloated stomach from a pizza
the night before. Gluten is something you won't find in Wagner's Conscious
Kitchenrange of meals. He makes soups, curries, stir fries, casseroles and cakes
suitable for people with caeliac disease. We tried a tasty vego lasagne, with a
rice- flour pasta sheets and big healthy slices of eggplants and pumpkin, His
chunky tomato soup with cauliflower, broccoli, potato and beans is a good winter
warmer".
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