Greetings Classy People,

Salma Alaoui follows a gluten-free diet because she has no choice after being diagnosed with celiac disease. An autoimmune disease in which a person’s immune system attacks cells in their small intestine when they ingest gluten.

Gluten is a protein in cereals such as wheat, barley, and rye, which results in symptoms of fatigue, bloating, weight loss, lack of concentration, and many more. The only treatment for celiac disease is the elimination of gluten from daily nutrition and a strict gluten-free diet.

In 2010, Salma was unaware of gluten and celiac disease. She had difficulties with a whole new nutrition because Moroccan cuisine is consumable with bread.
Not knowing the types of products to consume, Salma spent so many years adapting.
She explains her struggle as a celiac patient, so she created an Instagram account entitled Daily Life Without Gluten to combine all about cooking, baking, writing, and sharing.

No scientific study has proven that gluten is unhealthy unless a person has been diagnosed with celiac disease or another medical condition requiring avoiding gluten.
Salma focuses on her condition and shares recipes on Daily Life Without Gluten that might help others.

Salma’s passion for cooking and baking allows her to try new flavors and tastes inspired by Moroccan culinary culture and online recipes from gluten-free food bloggers.
Gluten-free nutrition does not necessarily mean following a healthy lifestyle. Many people associate avoiding gluten with a healthy lifestyle. Mainly because a gluten-free diet usually involves cutting back on processed foods such as fast food, baked goods, and sugary cereals.
People rate the gluten-free diet as healthier because they replace all processed foods with homemade foods and gluten-containing foods with healthier nutrition from vegetables and fruits that can support health and well-being.

Moroccan cuisine is incomparable, but celiac patients in Morocco suffer from it due to its reliance on flour, wheat, barley, and other grains as staple foods.
Many meals are based primarily on bread as the mainstay, which drives Salma to replace gluten-based cereals with naturally gluten-free such as corn, rice, and quinoa.

From limited to unavailable most of the time, gluten-free is Salma’s area of expertise, so she clarifies the situation of products in Moroccan markets.
Most needed products are imported, excessively expensive, and concentrated in big cities.
The ideal wish is for Morocco to start producing gluten-free at a reasonable price, including oil, cheese, butter, and more.
Recently, some Moroccan brands in the dairy industry have started to take an interest in gluten-free by labeling their products gluten-free, a good initiative of hope.

Salma’s Instagram account helps to raise awareness about celiac disease in Morocco. Her goal is to help her fellow celiacs and people interested in gluten-free nutrition by providing recipes from the knowledge she accumulates.

Salma wants to make sure you understand that the gluten-free diet is not a trend as portrayed by society and influencers. People eliminate gluten due to health issues. It is a daily struggle for celiac people that impacts their daily lives. And a very crucial detail about their nutrition.
Another thing she would like to mention is how society and people perceive people on a gluten-free diet. Unfortunately, people look at celiacs with pity. She is asked from time to time about her condition, pressured instead of supported.

Salma: « It’s how I perceive my condition that I can make it a strength or a weakness. It takes some time to adapt and learn. Know that you can replace all gluten-based dishes with gluten-free ones. And that you can lead your life as you wish.
Finally, I would love to thank Meriem for this opportunity to share my passion and message. »


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