...Now I'm cranky.
Quite often (about twice a month) I have a "discussion" with a customer about what is and what isn't Gluten Free. I am a Licensed Nurse of five years...a Coeliac of 12 years, a Professional Member of..Coeliac Australia...Coeliac New Zealand and Coeliac UK...give me a little credit to acknowledge that I might know what I'm talking about.
So I will try to once again make the following absolutely clear.....
Kamut.... is a old relative of modern wheat..Durum wheat to be exact and NO I don't sell it!
Spelt...is also an old variety of wheat and NO I don't sell it!
Sprouted Grain Bread...is made from grains that have "sprouted" and has gluten ADDED to them and NO I'd sell it.
Corn & Rice ...are gluten FREE. They contain their own proteins, neither of which react with those people caring the Coeliac Gene's if you do react to corn and rice it is not the gluten protein you are reacting too and YES I do sell corn and rice products.
Oats...ARE NOT considered gluten free because of the protein Avenin of which 1 in 5 people with the Coeliac Gene will react to. If you are only wheat intolerant or not a diagnosed Coeliac you may tolerate oats. I will NOT stock them because that one person who does react to them will sue me for claiming they are gluten free and I personally do not consider them safe...why take the risk when there is plenty of other things to eat?
Glucose Syrup (Wheat)...IS GLUTEN FREE...due to the processed nature of this product there is NO DETECTABLE GLUTEN at the end stage of the processed product (you can confirm this with Coeliac Australia and Food Standards Australia and New Zealand) If you are reacting to products containing Glucose Syrup may I suggest you look at the other ingredients in the product such as artificial flavours, colours and preservatives.
Carmel Colour 150(wheat)....is gluten free for exactly the same reasons as above!!
Dextrose (wheat)...is gluten free and again for the same reasons as above!!
Buckwheat...is a plant NOT a variety of wheat..is gluten free and YES I do sell it.
All of the above information is easily Googled and can be confirmed with Coeliac Australia, New Zealand, UK and Food Standards Australia/New Zealand.
Wednesday, September 21, 2011
Thursday, September 15, 2011
Be Kind to the WheatEaters
I feel great, I just did my good deed for the day! I made a small but heartfelt donation of some GF products to a "Flower" group in Toowoomba. They are catering for a bus group and have a couple Gluten Free people coming for lunch.
The heartfelt gesture goes to the dear lady catering. The list of "can't have's" from the two customers was...quiet honestly ridiculous. She didn't get much sleep last night from worry about what she was going to feed these people and came into the shop in abit of a flutter.
Should people with multiple allergies really expect to be totally catered for by "non-professionals"? The list was extensive and even impressed ME!
I am all for promoting and encouraging Coeliac's and people with food allergies to be proactive and further our cause, but really, most people don't live in our world and cant possibly understand unless they have a friend or relative who is intolerant.
Cut them some slack hey? If you are going on a "catered" event, provide the company or organiser with a list of foods you CAN have. Even provide BRAND names, which is extremely helpful. Then ring and make sure everything is going to plan and that the know what they are doing and your meal will be safe. Be encouraging and grateful! People love to know extra effort is recognised and appreciated (you'll make life easier for the next Coeliac to come along)
Yes I'm very vocal when Restaurants/Cafes don't have GF options, but its always in a way to encourage the venue to change and offer at least one option!
Givem a break, they eat wheat, they no not what they do! ;0)
The heartfelt gesture goes to the dear lady catering. The list of "can't have's" from the two customers was...quiet honestly ridiculous. She didn't get much sleep last night from worry about what she was going to feed these people and came into the shop in abit of a flutter.
Should people with multiple allergies really expect to be totally catered for by "non-professionals"? The list was extensive and even impressed ME!
I am all for promoting and encouraging Coeliac's and people with food allergies to be proactive and further our cause, but really, most people don't live in our world and cant possibly understand unless they have a friend or relative who is intolerant.
Cut them some slack hey? If you are going on a "catered" event, provide the company or organiser with a list of foods you CAN have. Even provide BRAND names, which is extremely helpful. Then ring and make sure everything is going to plan and that the know what they are doing and your meal will be safe. Be encouraging and grateful! People love to know extra effort is recognised and appreciated (you'll make life easier for the next Coeliac to come along)
Yes I'm very vocal when Restaurants/Cafes don't have GF options, but its always in a way to encourage the venue to change and offer at least one option!
Givem a break, they eat wheat, they no not what they do! ;0)
How Sweet it is!!! What is that sweetner?
With the increasing awareness within Coeliac circles, of our risk of developing Type 1 Diabetes I get ask alot of questions about Sugar and Sugar substitutes. I found a fantastic article that may answer alot of your questions.....
Sugar Free or No Added Sugar.... What is the difference? No sugar added means that while no sugar (sucrose) is added to the product, some naturally occurring sugar is present in some of its ingredients (such as raisins or fruits). These sugars, such as fructose (from fruit), lactose (from dairy products), and maltose (from starch) metabolize into the bloodstream very slowly, if at all, and cause insignificant changes in blood sugar levels. Regulations allow that any product containing less than 0.5 grams of sugar per serving may be labelled sugar-free; while over 0.5 grams (even the slower metabolizing sugars, as described above) must be labelled no sugar added. “NSA” means no added sugar. What is Lactitol? Lactitol is a sweetener derived from milk sugar and belongs to the chemical group of polyols. Often used in combination with aspartame and polydextrose. What is Polydextrose? Polydextrose is a bulking agent derived from dextrose. When a sweetener is used to substitute for sugar, this is often added to compensate for the bulk lost by the substitution. What is Splenda® and Sucralose? Splenda® and Sucralose is 600 times sweeter than sugar. They are both a low calorie sweetener processed from sugar, which can be used in place of sugar with no effect on blood glucose levels. It is made by replacing three hydrogen/oxygen molecules with three chlorine atoms. It does not promote tooth decay and has no aftertaste. What is Fructose and Pure & Pure Crystalline? Fructose and Pure & Pure Crystalline is a naturally occurring sweetener, which is found in fruits and berries. It is slowly absorbed in the blood and therefore causes a significantly lower rise in blood sugar levels than sucrose (sugar) or fruit juice concentrates. It is sweeter than sugar, so less is needed resulting in calorie reduction. In turn, this may be used as a diet fruit exchange in your nutritional program. What is Sugar Alcohol? Sugar Alcohol is the technical category for Maltitol and other sweeteners. It may appear on some labels in its place. In fact, it is neither a sugar nor an alcohol. Products containing Sugar Alcohol are labelled with advice that “excess consumption may have a laxative effect”. This varies from person to person and is best controlled by moderation. At first, try smaller portions and gradually increase as your body adjusts. What is Lycasin® (HSH)? Lycasin (HSH) is one of the brand names of Maltitol. What is Sucrose? Sucrose is common table sugar – not used in any of our products. A form of carbohydrates that provides calories and raises blood glucose levels. Includes white, brown, confectioners and raw sugars. Honey, corn syrup, molasses and sorghum are also sugars. What is Mannitol? Mannitol is a monosaccharide polyol. It has approximately 70% of the sweetening power of sugar but is absorbed much slower than sugar. What is Erythritol? Erythritol is a sugar alcohol sweetener that is present in fruits such as pears, melons and grapes. It is low in calories and is 70% as sweet as sugar. It does not raise blood glucose or insulin levels and has a high digestive tolerance. What is Acesulfame K (ACE-K) Acesulfame K (ACE-K) is a sweetener that is 200 times sweeter than sugar. It is made by transforming acetoacetic acid and combining it with potassium to create a stable crystalline sweetener. It is not metabolized by the body and therefore does not provide calories or carbohydrates. What is Isomalt? Isomalt is a sugar substitute made from sugar beets, that results in insignificant changes in blood sugar levels. It is 50% as sweet as sugar (sucrose). What is Xylitol? Xylitol is a sweetener that occurs naturally. It can be found, for instance, in berries, fruit, vegetables and mushrooms. Xylitol also occurs in human tissues. Where does Xylitol come from? Corncobs and birch trees are the main sources for commercially produced Xylitol. However, there are no residual corn products in the Xylitol. Xlear, Australia's Xylitol, comes from corn from China. We source our Xylitol from the world's largest supplier of the product so customers can be assured of its quality and taste, compared to other inferior brands. How does Xylitol differ from other sweeteners? Strictly speaking, Xylitol is not actually a sugar, but a sugar alcohol. It differs from other sweeteners such as sorbitol, fructose and glucose because the Xylitol molecule has five, instead of six, carbon atoms. Most bacteria’s are unable to make use of such sugars. This is one reason why Xylitol is so effective in preventing caries. What is the calorie content of Xylitol compared to sugar? Xylitol has 40% fewer calories than "normal" table sugar. What is the carbohydrate content of Xylitol compared to sugar? Xylitol contains 75% less carbohydrates, compared to "normal" table sugar. What is the Xylitol to sugar exchange ratio? The Xylitol to sugar ratio is 1-1. Is Xylitol GMO free? Yes, our Naturally Sweet products are of the highest possible quality and are all GMO free. This may not be the case with other inferior brands. What does Xylitol taste and look like? Xylitol tastes and looks just like sugar. If you were to put a small amount on your tongue by itself, you would notice a very pleasant cooling minty aftertaste as being the only difference from sugar. This pleasant aftertaste is one of the many reasons why food manufacturers overseas love to use Xylitol in their products. Can you use Xylitol to cook? Yes, Xylitol is interchangeable with sugar for most cooking applications. Since yeast cannot metabolize it, Xylitol will not work when baking breads or anything that contains yeast. Furthermore, Xylitol does not crystallize as much as table sugar; therefore it does not do well when making peanut brittle or other hard candy. Although Xylitol is the same sweetness of sugar, we recommend that you try a little less Xylitol to what you would use of sugar and then adjust from there. Some people use a less and some like a bit more sweetness - it is frequently an individual taste. |
Sunday, September 11, 2011
Why its REALLY important to be correctly diagnosed!!
While the explosion of gluten free food on supermarket shelves and cafe menus highlights an increasing awareness of CD, three is another side to this story. It's increasingly common for people to attribute their gastrointestinal symptoms to wheat and self-diagnose CD, while many TRUE Coeliacs remain undiagnosed.
"Alot of people think they are gluten sensitive when they are not" says Dr Ian Brown, Anatomical Pathologist at Envoi Pathology and they Royal Brisbane & Women's Hospital. "They often have IBS or other reasons for their symptoms, but they stop eating wheat products and probably do feel better becasue of it. But that DOESN'T mean they have Coeliac Disease which is an autoimmune disorder that affects about 1% of the population."
There is more to diagnosing CD than just feeling better from avoiding wheat products. While there may be obvious symptoms such as feelings of discomfort, diarrhoea, abdominal pain, bloating and (eventually) weight loss, there are also symptoms that require medical expertise to link them to CD.
"There may be neurological symptoms, osteoporosis at a young age, dermatitis, anaemia or iron deficiency", explains Dr Brown. "In fact, more people are now being picked up with ATYPICAL presentations and unusual manifestations than just gastrointestinal symptoms. This is why it is important to get a definitive diagnosis, and that happens through pathology tests."
Dr Brown says the gold standard test is a Small bowel biopsy, while serology (blood) tests are also very accurate.
"In some cases we also need to look for a particular genetic marker" says Dr Brown. "But, most people have the serology and biopsy to confirm if the have coeliac disease, and about 20% of new diagnoses are in people over 60 years of age."
This brings us to the question of whether people ar BORN with CD or simply develop a reaction to gluten at some point down the track. The answer is BOTH, and once you do develop CD its there for life.
"You need to have a genetic predisposition to CD and then an environmental influence to trigger it" explains Dr Brown. "This influence is not clearly defined at present, but it might be a bowel infection which lets gluten into part of the bowel it would not normally get into. This then sets up the immune reaction"
This immune reaction takes place in the Small intestine because gluten contains big proteins that are not broken down in the stomach. It is also rich in particular amino acid with an elector specific charge that binds very tightly to a surface receptor of special cells in the small intestine in people with a genetic predisposition to CD. This sets off an inflammatory reaction as the body reacts to this receptor-bound protein and calls in other cells to help with this process. This battle rages every time gluten is eaten.
Based on this reaction, avoiding gluten is obviously an essential part of controlling CD and a life-long dietary commitment. It therefore makes sense to have the required pathology tests to absolutely rule it in or out before such a commitment is made.
Extract from PathWay the Royal College of Pathologists of Australasia
"Alot of people think they are gluten sensitive when they are not" says Dr Ian Brown, Anatomical Pathologist at Envoi Pathology and they Royal Brisbane & Women's Hospital. "They often have IBS or other reasons for their symptoms, but they stop eating wheat products and probably do feel better becasue of it. But that DOESN'T mean they have Coeliac Disease which is an autoimmune disorder that affects about 1% of the population."
There is more to diagnosing CD than just feeling better from avoiding wheat products. While there may be obvious symptoms such as feelings of discomfort, diarrhoea, abdominal pain, bloating and (eventually) weight loss, there are also symptoms that require medical expertise to link them to CD.
"There may be neurological symptoms, osteoporosis at a young age, dermatitis, anaemia or iron deficiency", explains Dr Brown. "In fact, more people are now being picked up with ATYPICAL presentations and unusual manifestations than just gastrointestinal symptoms. This is why it is important to get a definitive diagnosis, and that happens through pathology tests."
Dr Brown says the gold standard test is a Small bowel biopsy, while serology (blood) tests are also very accurate.
"In some cases we also need to look for a particular genetic marker" says Dr Brown. "But, most people have the serology and biopsy to confirm if the have coeliac disease, and about 20% of new diagnoses are in people over 60 years of age."
This brings us to the question of whether people ar BORN with CD or simply develop a reaction to gluten at some point down the track. The answer is BOTH, and once you do develop CD its there for life.
"You need to have a genetic predisposition to CD and then an environmental influence to trigger it" explains Dr Brown. "This influence is not clearly defined at present, but it might be a bowel infection which lets gluten into part of the bowel it would not normally get into. This then sets up the immune reaction"
This immune reaction takes place in the Small intestine because gluten contains big proteins that are not broken down in the stomach. It is also rich in particular amino acid with an elector specific charge that binds very tightly to a surface receptor of special cells in the small intestine in people with a genetic predisposition to CD. This sets off an inflammatory reaction as the body reacts to this receptor-bound protein and calls in other cells to help with this process. This battle rages every time gluten is eaten.
Based on this reaction, avoiding gluten is obviously an essential part of controlling CD and a life-long dietary commitment. It therefore makes sense to have the required pathology tests to absolutely rule it in or out before such a commitment is made.
Extract from PathWay the Royal College of Pathologists of Australasia
Monday, September 5, 2011
Educate all those who will Listen!
I had a dear little old lady come into the shop today, "I'd like to start a Gluten Free diet because I'm worried about the fat in my diet"...wow words cannot express.
I spent the good part of ten minutes just explaining what Gluten actually was let alone trying to explain Coeliac Disease. I get alot of this. I eventually turned this lady away with the promise that she would see her GP as she seems to have alot of foods that gave her trouble that where actually Gluten free.
I am still a License Nurse and with that License comes responsibilities that have nothing to do with being a Business Woman. I still adhere to the Code of Conduct and Ethics that I signed up for when I chose this profession. Wow Ethics is Business...that's a new concept.
I once heard a saying "The only reason why evil exists is because good people do nothing". I have made it my business (whether people wanted to know or not) to educate people on CD whenever it happened to come into conversation. I am amazed at the extremes of knowledge ...from nothing (actually completely wrong like our dear old lady) to people who have a very sound even detailed grasp on the Gluten free life. It does appall me at the amount of misdiagnosis but I hope in my small way that I can change the few people that come in contact with me. I'm doing my little bit in my little shop!
Sometimes I think I do more Education than selling products! But that's par for the course, and I do love a good chin wagg. I am about to become a Professional Member of Coeliac New Zealand and hope to get back over there sometime next year. That will notch up Professional Memberships with Coeliac Australia and UK as well. They are a vast cauldron of knowledge!..and every little bit helps
I spent the good part of ten minutes just explaining what Gluten actually was let alone trying to explain Coeliac Disease. I get alot of this. I eventually turned this lady away with the promise that she would see her GP as she seems to have alot of foods that gave her trouble that where actually Gluten free.
I am still a License Nurse and with that License comes responsibilities that have nothing to do with being a Business Woman. I still adhere to the Code of Conduct and Ethics that I signed up for when I chose this profession. Wow Ethics is Business...that's a new concept.
I once heard a saying "The only reason why evil exists is because good people do nothing". I have made it my business (whether people wanted to know or not) to educate people on CD whenever it happened to come into conversation. I am amazed at the extremes of knowledge ...from nothing (actually completely wrong like our dear old lady) to people who have a very sound even detailed grasp on the Gluten free life. It does appall me at the amount of misdiagnosis but I hope in my small way that I can change the few people that come in contact with me. I'm doing my little bit in my little shop!
Sometimes I think I do more Education than selling products! But that's par for the course, and I do love a good chin wagg. I am about to become a Professional Member of Coeliac New Zealand and hope to get back over there sometime next year. That will notch up Professional Memberships with Coeliac Australia and UK as well. They are a vast cauldron of knowledge!..and every little bit helps
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