I remember April more vividly than some of the other months that year. I think this is becuase it was the first time I had an immediate reaction to junk food. Or at least the very first time I put two and two together so quickly.

I was at a mate’s place for a sleepover and we ordered pizza. It was such a treat, as at home we barely ever had pizza. This is mostly becuase Mum is coeliac and gluten-free pizza (if you aren’t using the right recipe) can be gag-worthy.

I was excited to be digging into a cheesy Hawaiian number with some garlic bread on the side.

That night I didn’t sleep.

I had a horrible stomach ache, elevated temperature and felt anxious. The next day I was farty and constipated.

I wasn’t sure whether it was the gluten, or something else in the pizza that made me feel sick. I also considered that perhaps wheat was only half the problem and the other refined ingredients in the pizza may have contributed as well. To be measured, I decided that pizza and garlic bread – in fact all refined glutenated products, just weren’t for me.

I’d rather spend my ever-shrinking (or so it seemed) ‘wheat allowance’ on wholemeal bread with natural peanut butter or a warm cheese toastie on the weekends.

This idea of a ‘wheat allowance’ started to work uber-well. I was even able to go to a family friend’s 40th and have a huge slice of chocolate mud-cake. I can, hand on heart, tell you that it made me feel wonderful. It was rich, satisfying and I enjoyed every bite.

The rest of the time though my diet was improving. By reducing the amount of bread I was eating, I started eating more meat/egg/fish and veg based meals, carrots with hummus, sushi, leftovers, soup and fresh fruit (and a daily serving of dark chocolate – because, well, let’s be real).

Basically my diet became denser in nutrition, and less full of ‘fillers’.

Tip #4 for transitioning to a whole foods diet …

Test the waters, learn your limits and for the most part, just crowd out your ‘trigger’ foods with nutrient-dense alternatives. The most important part of this transition is feeling in control the whole time. It’s not about making rules, but about doing what you feel is healthiest and most sustainable for you at this time.