{"id":4464,"date":"2025-08-05T21:19:50","date_gmt":"2025-08-05T21:19:50","guid":{"rendered":"https:\/\/www.eclipseorganics.com.au\/blog\/?p=4464"},"modified":"2025-08-06T05:02:12","modified_gmt":"2025-08-06T05:02:12","slug":"should-i-go-gluten-free-a-real-food-guide-to-the-gluten-free-diet","status":"publish","type":"post","link":"https:\/\/www.eclipseorganics.com.au\/blog\/eclipse-news-and-ideas\/nutrients-the-low-down\/should-i-go-gluten-free-a-real-food-guide-to-the-gluten-free-diet\/","title":{"rendered":"Should I Go Gluten-Free? A Real Food Guide to the Gluten-Free Diet"},"content":{"rendered":"\n

Table of Contents<\/strong><\/h3>\n\n\n\n
    \n
  1. A Real Chat About Gluten (From Me to You)
    <\/li>\n\n\n\n
  2. What Even Is Gluten? (And Why Is It In So Many Things?)
    <\/li>\n\n\n\n
  3. Coeliac, Gluten-Intolerant\u2026 or Just Curious?
    <\/li>\n\n\n\n
  4. Why So Many Aussies Struggle With Gluten (Even If They\u2019re Not Coeliac)
    <\/li>\n\n\n\n
  5. The Truth About Oats (And Why There\u2019s So Much Confusion in Australia)
    <\/li>\n\n\n\n
  6. Our Gluten-Free Mueslis (And Why We Make Them Like This)
    <\/li>\n\n\n\n
  7. Who Should Go Gluten-Free? (And Who Probably Doesn\u2019t Need To)
    <\/li>\n\n\n\n
  8. Great Alternatives to Wheat (That I Actually Use)
    <\/li>\n\n\n\n
  9. Final Takeaway: Feel What Feels Right
    <\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n\n\n\n

    1. A Real Chat About Gluten (From Me to You)<\/strong><\/h2>\n\n\n\n

    I’ve never been anti-gluten. I’m not coeliac, and I still enjoy good sourdough now and then \u2014 or a proper piece of cake if it\u2019s worth it. But over the years, I\u2019ve naturally shifted towards a wider variety of grains and foods. Not because it\u2019s trendy, but because I grew up eating wheat at nearly every meal.<\/p>\n\n\n\n

    Breakfast was usually toast or cereal. Lunch? A sandwich. Dinner often included pasta, lasagne, more bread\u2026 and then biscuits or cake somewhere in between. Wheat, wheat, wheat. It wasn\u2019t bad \u2014 it was just everywhere.<\/p>\n\n\n\n

    So for me, it\u2019s not about cutting gluten out entirely. It\u2019s about mixing things up. These days I gravitate towards buckwheat noodles, quinoa, millet, even spelt sourdough when I bake. And yeah \u2014 my go-to breakfast is one of our mueslis, often one of the gluten-free ones.<\/p>\n\n\n\n

    I love oats (and my body\u2019s fine with them), but I steer clear of too much wheat. When I\u2019m baking, I usually reach for almond meal, buckwheat, or paleo flours. Some of my best banana cakes have been made that way. (Check out our recipes section for a few favourites \u2014 that green tahini cake is a winner.)<\/p>\n\n\n\n

    This post isn\u2019t about fear or restriction. It\u2019s just a real food conversation. A place to unpack some of the big questions \u2014 like:<\/p>\n\n\n\n

      \n
    • Do you need to go gluten-free if you\u2019re not coeliac?
      <\/li>\n\n\n\n
    • Why are so many Aussies gluten-sensitive?
      <\/li>\n\n\n\n
    • What\u2019s the deal with oats?
      <\/li>\n\n\n\n
    • Is it about the gluten \u2014 or how we grow and eat grains today?
      <\/li>\n<\/ul>\n\n\n\n

      Let\u2019s get into it.<\/p>\n\n\n\n

      2. What Even Is Gluten? (And Why Is It In So Many Things?)<\/strong><\/h2>\n\n\n\n
      \"\"<\/figure>\n\n\n\n

      Gluten is a naturally occurring protein found in wheat, rye, barley, and their close relatives. It\u2019s what gives bread that stretchy, elastic feel. Think of the chewiness of pizza dough or the fluffiness of sponge cake \u2014 that\u2019s gluten at work.<\/p>\n\n\n\n

      But here\u2019s the thing \u2014 gluten isn\u2019t just in bread and pasta. It shows up in sauces, cereals, snacks, even in some supplements. It\u2019s hidden in plain sight.<\/p>\n\n\n\n

      For coeliacs, even a trace amount of gluten can trigger serious immune responses. But what about the rest of us \u2014 the ones who aren\u2019t medically diagnosed but still feel off after a sandwich or a bowl of wheat-based pasta?<\/p>\n\n\n\n

      That\u2019s where gluten intolerance, or non-coeliac gluten sensitivity, comes in. It\u2019s a bit of a grey zone \u2014 not well-defined, but definitely real. I\u2019ve seen it in my own family. My mum and sister both get seriously bloated and uncomfortable if they eat anything with gluten. It\u2019s not in their heads \u2014 it\u2019s in their gut.<\/p>\n\n\n\n

      So while gluten itself isn\u2019t evil, the amount we eat, the type of wheat we grow, and the way we process food today might be contributing to how our bodies react.<\/p>\n\n\n\n

      3. Coeliac, Gluten-Intolerant\u2026 or Just Curious?<\/strong><\/h3>\n\n\n\n
      \"\"<\/figure>\n\n\n\n

      If you\u2019ve ever felt bloated, sluggish, or just a bit off after eating bread or pasta, you\u2019re definitely not alone. It doesn\u2019t always mean you\u2019re coeliac \u2014 not by a long shot. But I\u2019ve spoken with so many people over the years, especially back when I was doing farmers markets every weekend, who told me that wheat just didn\u2019t agree with them. They weren\u2019t medically diagnosed, but they could feel it in their bodies.<\/p>\n\n\n\n

      Let\u2019s break it down:<\/p>\n\n\n\n

        \n
      • Coeliac disease<\/strong> is an autoimmune condition. It\u2019s not something to mess with. Even trace amounts of gluten can trigger a serious immune reaction and long-term gut damage. For coeliacs, gluten-free isn\u2019t a trend \u2014 it\u2019s a necessity.
        <\/li>\n\n\n\n
      • Gluten intolerance or sensitivity<\/strong> is a lot more common, and a lot more misunderstood. It\u2019s not black-and-white like coeliac disease, and there\u2019s no simple test. But the signs are real \u2014 bloating, gut pain, fatigue, brain fog. My mum and sister are both extremely gluten-sensitive. They\u2019re not coeliac, but they feel awful if they eat wheat.
        <\/li>\n\n\n\n
      • Just curious?<\/strong> You don\u2019t need a diagnosis to try something new. More and more people are cutting back on wheat and gluten to see how they feel \u2014 and discovering better digestion, clearer skin, better energy. If you\u2019re feeling curious, I say go for it. Try a week or two without it. Tune in. Notice what shifts.
        <\/li>\n<\/ul>\n\n\n\n

        Personally, I keep wheat to once a day, max. And when there\u2019s a good substitute? I\u2019ll always take it.<\/p>\n\n\n\n

        For a while, we made two gluten-free flours at Eclipse \u2014 both pretty unique.<\/p>\n\n\n\n

          \n
        • Eclipse All-Purpose Gluten-Free Flour<\/strong> \u2014 this one was used by a lot of bakers, even cafes and commercial kitchens. It was a clean, nutritious substitute that performed well across the board.
          <\/li>\n\n\n\n
        • Eclipse Paleo Flour<\/strong> \u2014 this was my go-to at home. It\u2019s a mix of all the ingredients in our paleo muesli \u2014 almonds, cashews, pepitas, sunflower seeds, brazil nuts \u2014 blended with coconut flour and just a touch of tapioca starch. It made everything taste better, from banana cake to carrot muffins. It\u2019s still the flour I use in my own kitchen.
          <\/li>\n<\/ul>\n\n\n\n

          We stopped producing it when we simplified the range, but I\u2019ve been thinking\u2026 maybe it\u2019s time to bring it back? If you\u2019re keen to try it \u2014 or want the recipe \u2014 let me know. I\u2019m all ears.<\/p>\n\n\n\n

          4. Why So Many Aussies Struggle With Gluten (Even If They\u2019re Not Coeliac)<\/strong><\/h3>\n\n\n\n
          \"\"<\/figure>\n\n\n\n

          Okay, so I\u2019m not a scientist. I\u2019m not a researcher. But I\u2019ve been in this food space for a long time \u2014 fifteen-plus years running a certified organic food company, and even more before that, baking, cooking, creating. I\u2019ve met thousands of people. Talked to them at markets, over emails, on the phone. Listened to what\u2019s going on in their guts, in their bodies, in their lives.<\/p>\n\n\n\n

          And you know what I keep hearing?<\/p>\n\n\n\n

          \u201cI feel fine when I eat bread in Europe. But I come back home and I\u2019m bloated, heavy, foggy again.\u201d<\/p>\n\n\n\n

          I’ve heard it so many times that I started digging. Not in a lab \u2014 just reading, asking, observing. And here’s what I reckon:<\/p>\n\n\n\n

          In Australia (and the US too), we\u2019ve streamlined our wheat varieties to a few strains that are big on yield and easy to mass-produce. That\u2019s great for the food industry, but maybe not so great for digestion. A lot of what we call wheat today is very different from the grains people were eating 50, 100, 500 years ago.<\/p>\n\n\n\n

          And we eat it a lot. Like, at almost every meal. Toast for brekkie, sandwich for lunch, pasta for dinner, bikkies with your cuppa. No wonder people are starting to feel like it\u2019s too much.<\/p>\n\n\n\n

          On the other hand, when I talk to friends or customers who\u2019ve travelled through places like Italy, India, even parts of France \u2014 they\u2019ll often say they can eat bread and feel totally fine. Same with traditional flatbreads, sourdoughs, older grains. Different flours, different fermentation, different farming practices. It makes a difference.<\/p>\n\n\n\n

          For me? Spelt sourdough is my go-to when I want a proper slice of bread. It doesn\u2019t leave me feeling weighed down. And I don\u2019t eat wheat all day anymore \u2014 I just don\u2019t need to. There are so many great substitutes now. Buckwheat, millet, quinoa, cassava, almond flour, the list goes on.<\/p>\n\n\n\n

          I\u2019m not saying wheat is the villain. I\u2019m just saying\u2026 maybe we\u2019ve overdone it. Maybe it\u2019s time to mix it up again. Try something older. Something your body might recognise a little better.<\/p>\n\n\n\n

          (Might be worth diving deeper in a satellite post: \u201cModern Wheat vs Ancient Grains: Why Some Bodies Just Don\u2019t Cope\u201d)<\/em><\/p>\n\n\n\n

          5. The Truth About Oats (And Why There\u2019s So Much Confusion in Australia)<\/strong><\/h3>\n\n\n\n
          \"\"<\/figure>\n\n\n\n

          Let\u2019s talk about oats \u2014 because this one trips a lot of people up.<\/p>\n\n\n\n

          Oats themselves don\u2019t contain gluten. They\u2019re not wheat, rye, or barley. So why can\u2019t we just call them gluten-free?<\/p>\n\n\n\n

          Because in Australia, the law says we can\u2019t.<\/p>\n\n\n\n

          Here\u2019s why: oats contain a protein called avenin<\/strong>. It\u2019s very similar in structure to gluten, but it\u2019s not technically the same thing. Most people with gluten intolerance \u2014 and even many coeliacs \u2014 can tolerate pure, uncontaminated oats without any issue.<\/p>\n\n\n\n

          But our labelling rules are stricter than most countries. In Australia, if a product contains oats, you legally have to declare it as containing gluten \u2014 even if the oats themselves are clean and tested.<\/p>\n\n\n\n

          That\u2019s where the confusion comes in. It\u2019s not that oats have gluten \u2014 it\u2019s that our laws treat them as if they do.<\/p>\n\n\n\n

          Personally, I eat oats all the time. No reaction, no issue. They\u2019re a big part of our muesli range, and we source beautiful, Australian-grown, chemical-free oats that we trust. But I always make it clear to customers \u2014 especially if you\u2019re coeliac or highly sensitive \u2014 it\u2019s best to choose one of our certified gluten-free blends, just to be safe.<\/p>\n\n\n\n

          For everyone else trying to eat less wheat or reduce their gluten load, oats can be one of the most nourishing wholefood carbs around.<\/p>\n\n\n\n

          As always: check the label, but listen to your body. That\u2019s the best guide there is.<\/p>\n\n\n\n

          (More on this in a satellite post: \u201cOats & Gluten: What the Law Says vs What Your Body Feels\u201d)<\/em><\/p>\n\n\n\n

          6. Our Gluten-Free Mueslis (And Why We Make Them Like This)<\/strong><\/h3>\n\n\n\n

          I\u2019ve been making gluten-free muesli for years.

          <\/p>\n\n\n\n

          Honestly, we started with just one blend \u2014 something simple and nourishing for a customer who couldn\u2019t eat wheat but still wanted a proper brekkie. Then another person asked. And another. And before long, gluten-free became a proper part of what we do at Eclipse.<\/p>\n\n\n\n

          \"\"<\/figure>\n\n\n\n

          Now we\u2019ve got five in the range, and each one\u2019s there because someone needed it:<\/p>\n\n\n\n

            \n
          • Gluten-Free Light & Crisp<\/strong> \u2014 our lightest mix, but still full of crunch and fibre. A nice everyday option.
            <\/li>\n\n\n\n
          • Gluten-Free Native Clusters<\/strong> \u2014 Aussie bush flavours with native fruits and seeds. Bit special, this one.
            <\/li>\n\n\n\n
          • Paleo Fruit & Nut Crunch<\/strong> \u2014 no grains at all, just roasted nuts, seeds and dried fruit. Rich, hearty, good fuel.
            <\/li>\n\n\n\n
          • Paleo Manuka Nut Clusters<\/strong> \u2014 lightly sweetened with real Manuka honey. No cereal, just crunch.
            <\/li>\n\n\n\n
          • Keto Muesli<\/strong> \u2014 yep, it\u2019s gluten-free too. Low carb, high fat, big flavour. Great with coconut yogurt or almond milk.
            <\/li>\n<\/ul>\n\n\n\n

            All of these are made without wheat, rye, barley or oats \u2014 so they\u2019re spot-on if you\u2019re coeliac, or staying strictly gluten-free for any reason.<\/p>\n\n\n\n

            Now, about the rest of our range…<\/p>\n\n\n\n

            We do use oats in some of our blends \u2014 but we\u2019re really picky. Our oats come from Blue Lake Milling<\/strong> in South Australia. They\u2019re Aussie-grown, chemical-free, and specially milled just for us.<\/p>\n\n\n\n

            They\u2019re thick, whole, and fat-rolled \u2014 not quick oats, not dusty powder. We chose them because they actually taste like oats. They hold their shape in milk. They feel like real food.<\/p>\n\n\n\n

            Even though we can\u2019t label them gluten-free (thanks to Australian labelling laws), I eat them. So do a lot of our gluten-sensitive customers. But if you\u2019re coeliac or super sensitive? Stick with the gluten-free blends. That\u2019s what they\u2019re there for.<\/p>\n\n\n\n

            At Eclipse, we keep things honest \u2014 no wheat in the building, no shortcuts in the blends, and no confusion about what\u2019s in the bag. That\u2019s always been my rule.<\/p>\n\n\n\n

            \"\"<\/figure>\n\n\n\n

            7. Who Should Go Gluten-Free? (And Who Probably Doesn\u2019t Need To)<\/strong><\/h3>\n\n\n\n

            I get asked this a lot. Do I think everyone should go gluten-free?<\/p>\n\n\n\n

            Short answer?<\/strong> No.
            Longer answer?<\/strong> It depends.<\/p>\n\n\n\n

            It depends on your body, your history, your gut, your lifestyle. And that\u2019s not something a trend or food rule can decide for you.<\/p>\n\n\n\n

            If you\u2019re coeliac, then yes \u2014 gluten is off the table. Even tiny traces can do serious damage. For you, gluten-free isn\u2019t a choice \u2014 it\u2019s essential.<\/p>\n\n\n\n

            But for the rest of us? It\u2019s a bit more nuanced.<\/p>\n\n\n\n

            Some people get bloated or foggy or just off when they eat too much wheat. Others feel fine. Some can handle sourdough but not supermarket bread. Some are okay with spelt, but not standard wheat. There\u2019s no one-size-fits-all.<\/p>\n\n\n\n

            Personally? I try to keep wheat to once a day, max. That\u2019s not a hard rule \u2014 it\u2019s just what I\u2019ve noticed works well for me. If I\u2019ve had toast in the morning, I\u2019ll skip the sandwich at lunch. If I\u2019ve had pasta at dinner, I won\u2019t go for the bikkies afterwards. That sort of thing.<\/p>\n\n\n\n

            It\u2019s not about restriction. It\u2019s about balance<\/strong>.
            About tuning in<\/strong>.
            And about making better choices when they\u2019re available \u2014 and they often are.<\/p>\n\n\n\n

            So if you\u2019re curious, I always say: give it a go. Take a week off wheat. Try a muesli without gluten. Bake a cake with almond flour. See how your body feels. You might be surprised at what you notice when you do.<\/p>\n\n\n\n

            (And if you\u2019re not sure where to start, our gluten-free mueslis are a great first step \u2014 real food, no gimmicks.)<\/em><\/p>\n\n\n\n

            8. Great Alternatives to Wheat (That I Actually Use)<\/strong><\/h3>\n\n\n\n
            \"\"<\/figure>\n\n\n\n

            Here\u2019s the good news \u2014 going gluten-free (or even just gluten-light) doesn\u2019t mean giving up food you love. Not even close.<\/p>\n\n\n\n

            There are so many great ingredients out there now. Some I\u2019ve used for years. Some I still keep in my pantry and reach for most weeks.<\/p>\n\n\n\n

            Here are a few of my favourites:<\/p>\n\n\n\n

              \n
            • Quinoa<\/strong> \u2014 light, nutty, and high in protein. I use it in salads, as a porridge base, and even bake it into slices.
              <\/li>\n\n\n\n
            • Millet<\/strong> \u2014 super underrated. Great as a porridge alternative or in warm grain bowls. Light, fluffy, and easy to digest.
              <\/li>\n\n\n\n
            • Buckwheat<\/strong> \u2014 one of my go-tos. I love soba noodles, buckwheat pancakes, and buckwheat spaghetti. There\u2019s a market stall near me that makes a beautiful handmade version.
              <\/li>\n\n\n\n
            • Almond meal\/flour<\/strong> \u2014 this was my first gluten-free baking love. Moist, rich, full of good fats. Still the base for a lot of my cakes and muffins.
              <\/li>\n\n\n\n
            • Cassava, tapioca, and coconut flours<\/strong> \u2014 I rotate between these depending on the recipe. Each one brings something different.
              <\/li>\n\n\n\n
            • My paleo flour blend<\/strong> \u2014 this one\u2019s still a staple at home. It\u2019s based on our old paleo muesli: almonds, pepitas, brazil nuts, sunflower seeds, coconut, and a bit of tapioca. It makes the best banana cake.
              <\/li>\n<\/ul>\n\n\n\n

              You\u2019ll find a heap of these ingredients across our recipe section \u2014 most of them came from real customer questions or requests over the years. When we used to stock pantry items, I made a lot of these mixes for sale. These days, we focus on our core range of mueslis, bars, and chocolate \u2014 but the recipes are still up, and still solid.<\/p>\n\n\n\n

              You don\u2019t need to ditch wheat forever \u2014 unless your body\u2019s asking you to. But it\u2019s easy (and delicious) to mix it up.<\/p>\n\n\n\n

              Start small.
              Swap out one meal.
              Bake something new.
              Skip the standard sandwich.
              Use buckwheat noodles instead of pasta.<\/p>\n\n\n\n

              If you\u2019re eating wheat three times a day, even just switching one<\/strong> of those makes a difference. Your gut will thank you for the variety.<\/p>\n\n\n\n

              9. Final Takeaway: Feel What Feels Right<\/strong><\/h3>\n\n\n\n

              I\u2019m not into food rules. Never have been.<\/p>\n\n\n\n

              I\u2019ve never believed in telling people what they must<\/em> eat or what they can\u2019t<\/em> have. That\u2019s not how real food works. And that\u2019s definitely not how life works.<\/p>\n\n\n\n

              This whole post? It\u2019s not a prescription. It\u2019s an invitation.<\/p>\n\n\n\n

              To listen.
              To experiment.
              To find what works in your own body \u2014 not someone else\u2019s.<\/p>\n\n\n\n

              Some of you reading this are already gluten-free, and you\u2019ve found your groove. Some of you are coeliac and don\u2019t have a choice. Some of you are just curious \u2014 noticing you feel better without as much wheat, but not quite sure what to do next.<\/p>\n\n\n\n

              Wherever you\u2019re at \u2014 you\u2019re welcome here.<\/p>\n\n\n\n

              You\u2019re doing the work. You\u2019re paying attention. That\u2019s what matters.<\/p>\n\n\n\n

              So try a swap.
              Bake a cake with almond meal.
              Spoon out some quinoa porridge.
              Grab a muesli that doesn\u2019t have wheat in it.<\/p>\n\n\n\n

              Take a break from the bread-heavy, pasta-every-night rhythm and see how you feel.<\/p>\n\n\n\n

              If you feel better? Amazing.
              If nothing changes? That\u2019s okay too.<\/p>\n\n\n\n

              You don\u2019t need a diagnosis.
              You don\u2019t need a label.
              You just need to listen.<\/p>\n\n\n\n

              (And if you want a real food starting point, we\u2019ve got five gluten-free mueslis ready to go \u2014 no wheat, no nasties, no gimmicks. Just food that loves you back.)<\/em><\/p>\n\n\n\n

              <\/p>\n","protected":false},"excerpt":{"rendered":"

              Table of Contents 1. A Real Chat About Gluten (From Me to You) I’ve never been anti-gluten. I’m not coeliac, and I still enjoy good sourdough now and then \u2014 or a proper piece of cake if it\u2019s worth it. But over the years, I\u2019ve naturally shifted towards a wider variety of grains and foods. […]<\/p>\n","protected":false},"author":2,"featured_media":4471,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":421,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","footnotes":""},"categories":[98,90,89],"tags":[],"class_list":["post-4464","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-on-the-pulse","category-eclipse-news-and-ideas","category-nutrients-the-low-down"],"_links":{"self":[{"href":"https:\/\/www.eclipseorganics.com.au\/blog\/wp-json\/wp\/v2\/posts\/4464","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.eclipseorganics.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.eclipseorganics.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.eclipseorganics.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.eclipseorganics.com.au\/blog\/wp-json\/wp\/v2\/comments?post=4464"}],"version-history":[{"count":5,"href":"https:\/\/www.eclipseorganics.com.au\/blog\/wp-json\/wp\/v2\/posts\/4464\/revisions"}],"predecessor-version":[{"id":4483,"href":"https:\/\/www.eclipseorganics.com.au\/blog\/wp-json\/wp\/v2\/posts\/4464\/revisions\/4483"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.eclipseorganics.com.au\/blog\/wp-json\/wp\/v2\/media\/4471"}],"wp:attachment":[{"href":"https:\/\/www.eclipseorganics.com.au\/blog\/wp-json\/wp\/v2\/media?parent=4464"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.eclipseorganics.com.au\/blog\/wp-json\/wp\/v2\/categories?post=4464"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.eclipseorganics.com.au\/blog\/wp-json\/wp\/v2\/tags?post=4464"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}