The Trials Of Eating In Cafes And Restaurants On A Gluten Free Diet

Being a celiac means living on a very strict gluten free diet.  Managing this at home is relatively straight forward however eating out is fraught with potential difficulty. This article shares a personal experience of eating out and the issue general ignorance about what food contains.

Eating out when you are on a restricted gluten free diet always has the potential for difficulty.  Only yesterday I was reminded of this when we went out for a late meal. As always, we had rung the restaurant to ensure they had a gluten free menu. In fact, it is one I have used before but it pays to check.  Gravy is the usual problem for a traditional Sunday roast dinner, however we were assured that the chef would produce a gluten free version. 

So far I have yet to find any catering establishment that produces a gluten free Yorkshire pudding which I miss so much.  If you know of one, please let us know so we can spread the work through my website and blog.

We had been putting a room straight after decorating all day, so were tired and more than ready for our meal.  All went well throughout the meal until we went to order the desert.Those who know me well know that I really enjoy the desert the best of all. Whilst I love fruit at home, I love choose something different when eating out.  I do get annoyed when restaurants offer fruit/ fruit salad as the only gluten free option as it shows so little imagination.

Back to our meal.  On the menu board there were two good gluten free desert options or so I thought initially. Eton mess, which is a mixture of broken meringue, raspberries and whipped cream and a lemon cream bruleé.  I ordered the Eton Mess but as always I asked the waiter to ensure it was gluten free.

Unfortunately, he came back and told me that the only option I could safely eat was strawberries and cream. Not the end of the world but somewhat irritating if you have got your mouth watering for something else. Such a disappointment!

Next of course there is the decision whether to challenge what is said or to go quietly.  My sister had the Eton Mess; in fact, they served it up in a biscuit basket, which was of course made with wheat and so was not gluten free as described on the menu.  As for the bruleé – who knows whether I could risk that being gluten free. Both deserts could very easily have been made gluten free if the chef had the right knowledge.

I think that in a society like ours, which is becoming ever more ready to sue when things go wrong, restaurants get very nervous and in the end make decisions based on ignorance.  People, including chefs and restaurant owners, simply do not know enough about what it means to be gluten free. I will be sending them my "Gluten Free Guide For Cafes And Restaurants", before I eat there again.

You would think that if offering a gluten free menu, café and restaurants owner would ensure that their staff are well trained. Especially since May 2015 is gluten free awareness month! Pass on the link to my book to as many café and restaurant owners as you can so that they have the opportunity of getting their gluten free menu right! http://ebook-cafes-restaurants.what-is-gluten-free.org/

 BUY NOW 

May 2016 Is Celiac Disease and Gluten Free Awareness Month

Make the most of Celiac Awareness Month 2016! 

How many ways can you spread awareness? 

It’s Celiac Awareness Month and that means it’s prime time for raising awareness in your communities and networks, we’re sharing all the  ways you can raise awareness and support the cause in May and all year long.

What if everyone you know took 60 seconds to learn more about celiac disease? And what if that 1 minute was enough to help others see that celiac disease is real, even if its effects can't always be seen on the surface?

This Celiac Awareness Month, we're on a mission to show people the faces of invisible illness, and how it impacts your lives each and every day. Check out this page http://www.beyondceliac.org/awarenessmonth

This article gives you 60 ways you can help to spread awareness:

60 Things to Do to Raise Celiac Disease Awareness | BeyondCeliac.org

And added TWO of my own !!! I want to make sure everyone knows what it takes to be gluten free.

AND 61 - Share my book with a local cafe or restaurant so that they prepare gluten free correctly http://ebook-cafes-restaurants.what-is-gluten-free.org/

AND 62 -  Share my gluten free book for the home with family and friends http://www.cooking.what-is-gluten-free.org/

Australia and NZ Have the Safest Gluten Free Labeling Requirements. But Are They Necessary?

NZ and Australia have the safest gluten free labeling requirements for celiacs in the world. But there is a lot of debate worldwide, as to what is a safe level of gluten for celiacs to consume, if any. Many countries have adopted 20 ppm as the level to adhere to on food labels, and less than 20 ppm is the accepted standard in many countries, including the USA, UK and Europe, for food manufacturers to adhere to.  The International CODEX standard, also defines ‘foods containing less than 20 ppm of gluten’ as safe and suitable for a celiac diet.

So are the strict gluten free labeling laws so necessary in Australia and NZ? These two countries continue to implement “no gluten detected” as the acceptable standard, Gluten is treated as an allergen under the Australia New Zealand Food Standards Code (ANZFSC). Standard 1.2.3 of the ANZFSC states that a food business must declare the presence of any gluten in its food product. Additionally, where a food product’s label claims that the product is ‘gluten free’, the ANZFSC, Standard 1.2.7 stipulates that ‘the food must not contain detectable gluten’.  

Australian regulators have a strict view on the regulation of allergens. Both the Australian Competition and Consumer Commission (the ACCC) and the New South Wales Food Authority (the NSWFA) have upheld an exacting interpretation of the term gluten free and require that in foods labelled as gluten free, gluten must be completely non-detectable. The consequence of a false claim on a gluten free label is usually a food recall.

Now, we would all have to agree that gluten free labeling requirements have been implemented for the protection and safety of those with celiac disease, but are the levels adopted by NZ an and Australia putting too big a burden on manufacturers to comply with such low level requirements, and does this in turn affect the celiac by forcing the price up for gluten free products which comply with the standards?

It is my view that consideration of market factors or profits must remain secondary to the necessity to provide safe food for the celiac. And this in turn means that the celiac has to pay higher prices for gluten free products that are safe for them to eat. All people who consume a gluten free diet are aware of the fact that they have to pay more, and in my opinion good health is worth the extra price, because what would be the cost of not eating gluten free compliant food?  The cost to your health would be way too high!

NZ and Australia currently have a fantastic variety of readily available gluten free foods that test well below 20 ppm, so obviously providing gluten free foods at this very low level is commercially viable. There is no reason why, especially as testing becomes more sensitive, that the status quo in NZ and Australia cannot be maintained.

Reducing the detectable level of gluten in foods on a global basis would be a good thing for the health of celiacs. But not everyone agrees with reducing the level of detection for gluten in foods.

Compliance with gluten free standards, even at current levels, is obviously not being regulated enough in some countries. There have been many scares lately about foods labelled gluten free which are actually not and have caused severe reaction in celiacs who have consumed them. If food manufacturers do not have the best interests of celiacs in mind they will be pushed out of the market especially if lower detection levels are implemented.

Also, many cafes and restaurants who have a gluten free menu do not really understand what it means to be gluten free and dining out is one of the biggest concerns that a celiac has. The fear of being “glutened” is a real threat for those with celiac disease, and yet very few countries regulate the level of gluten free on menus. The FDA says that given the public health significance of gluten free labeling, restaurants making a gluten free claim on their menus should be consistent with FDA's definition. In the UK the law relating to gluten applies to both packaged foods and to foods sold in catering establishments such as cafes and restaurants.

 Not all experts support the view that there is robust evidence that 20 ppm is actually a safe level for celiacs. Some argue that less than 10 milligrams per kilogram would be safer for celiacs.  The Health Hazard Assessment for GlutenExposure, recommends a level of less than 1ppm gluten in foods labelled gluten free “In summary, these findings indicate that a less than 1 ppm level of gluten in foods is the level of exposure for individuals with celiac disease on a gluten free diet that protects the most sensitive individuals with celiac disease and thus, also protects the most number of individuals with celiac disease from experiencing any detrimental health effects from extended to long-term exposure to gluten”.  It is interesting to note that the FDA did not adopt these recommendations. More research needs to be conducted to look into the safe levels for celiacs.

The Australian Food and Grocery Council (the AFGC) is proposing that Food Standards Australia & New Zealand (ANZFS) alter the standard of ‘gluten free’ in Australia. The AFGC wants ANZFS to allow a food to contain up to 20 milligrams of gluten per kilogram to still be called ‘gluten free’. This would bring the Australian regulation of ‘gluten free’ claims in line with British and European standards as well as the Codex.  This move is supported by Coeliac Australia.

One of the issues of having not detected as the standard is the lack of definition and definitive guidelines and it becomes a moving target. The ANZFS does not stipulate a threshold or a specific testing methodology in the gluten free standard. However, the definition of gluten free requires that gluten be ‘not detectable’. So what does that actually mean?

Trying to measure small amounts of material can be tricky. When testing products, some analytical services refer to a Limit of Detection (LOD) whereas others refer to a Limit of Quantitation (LOQ). The LOD is the level at which something can be detected with a level of certainty, while the LOQ is the level at which the amount of that something can be measured with a level of certainty. Most test results refer to a value that is less than the LOD or LOQ for the test method used, such as < 20 ppm of gluten detected. So what does not detected mean in the NZ and Australia?

Current testing methods can measure the level of gluten in food down to less than 3 parts per million (<3 ppm). Thus in NZ and Australia, foods advertised as being gluten free' and displaying the Crossed Grain symbol must not contain detectable gluten which can only be detected to <3 ppm.

As food testing technologies are constantly evolving, the levels of detection and quantitation are becoming lower and lower. On the one hand, this allows more certainty in measuring the presence of smaller quantities of a substance in a food product. However, one of the problems with testing at lower levels is the risk of cross contamination of the test itself, for example the presence of gluten in the air of a testing facility may be picked up as being present in the food product when in fact that might not be the case. The lower the detection limit of a test, the lower the certainty could be.

There are also important commercial and legal ramifications for the food industry if gluten free claims continue to be defined by lack of detection as in the ANZFS. It means they would have to use the latest method and the lowest detection levels possible. New tests will be able to detect minute traces of gluten (maybe as low as parts per billion) meaning that foods currently defined as gluten free may disappear.

This would be disastrous for people with celiac disease who rely on safe gluten free food as a medical necessity, not a lifestyle choice.  In fact, zero tolerance gluten rule limits food options for people with celiac disease and will eventually become unworkable as testing methods become extremely sensitive. A new definition of gluten free may give celiacs in NZ and Australia a wider food choice and do away with unnecessary food recalls.

So should the ANZFS re-define a safe and practical maximum level of gluten? Technically speaking this would be the right thing to do. If the ANZFS were to adopt the widely accepted worldwide trend, then ‘foods containing less than 20 ppm of gluten’ could be labelled as gluten free. Or if it were to keep to its current levels, then ‘foods containing less than 3 ppm of gluten’ would be considered to be gluten free.

It is my opinion that the level of detection must be stipulated in the gluten free standard and that NZ and Australia should be in line with the rest of the world. But whether this means NZ and Australia raising their levels, or the rest of the world lowering theirs is a matter for debate. I believe the safest practical testing level should be observed, and currently it has been proven that gluten free food can be manufactured and tested effectively at a level of <3 ppm, so I can see no reason why this should not be adopted as the new worldwide standard. No-one has really proven categorically what a safe level of gluten is and research into this matter needs to continue.

BUY NOW - How To Be Gluten Free

The 5 Mistakes People Need To Avoid When Going On A Gluten Free Diet

Whether it’s due to celiac disease, autoimmune disease, an allergy or simply a desire to eat better, more and more people are taking on a gluten free diet. This can have an enormous impact on your health overall, but only if you do it correctly.

If you do not remove 100% of the gluten in your diet, you won’t get the full benefits and, especially if you have celiac disease of one of the related conditions, you may continue to have symptoms from the very trace amounts of gluten you may not realize you are still consuming.

Here is how to avoid five of the main mistakes people make when going on a gluten free diet:

1. Learn Which Foods Besides Wheat Contain Gluten

This is a really important first step when starting on a gluten free diet. You probably know that gluten is a protein in wheat, but it is also found in rye and barley, and it is debatable whether it is also found it oats.  It is important to read the label of every processed product you buy because a lot of products have hidden gluten in them.

Remember the acronym "BROW" when reading labels; it stands for barley, rye, oats and wheat. When you first start on a gluten free diet , you’ll probably eliminate wheat based foods like bread and pasta, but did you know that gluten is also found in soy sauce, licorice and artificial crab? Learn the common and not-so-common sources of gluten and read labels carefully.

2. Do Not Overeat Processed Foods On Your Gluten Diet

Overeating processed foods is never good for you especially if you are on a gluten free diet. Gluten free food products are sold everywhere these days, which certainly makes changing to a gluten free diet easier for some people. However, these processed products are often less nutritious than their gluten containing counterparts. Gluten free breads, crackers, cookies and other processed foods often contain high levels of starch and sugar. Many people with celiac disease may also have diabetes I so you do not want to challenge your blood sugar, promote inflammation or put on weight.

Processed foods may not be 100% gluten free because by law they can contain up to 20 ppm (parts per million) of gluten. This tiny amount is not enough to trigger a reaction from a single serving, but if you are eating large amounts of “gluten free foods” like cereal, bread and pasta for every meal, you could be ingesting enough gluten, accumulatively, to impair the progress of your gluten free diet.

Like all processed foods eat in moderation.

3. Focus On High Quality Gluten Free Foods.

Many people start a gluten free diet because of a particular health issue such as being diagnosed with celiac disease. The person’s gastrointestinal system is damaged and they need to focus on eating healthily to allow the damage to heal. It is not enough to simply replace gluten containing processed foods with gluten free processed foods.

If you have been unwell for a sometime, your body may be deficient in micronutrients, minerals and vitamins, so it is best to put the emphasis on fresh natural products foods that are naturally gluten free like meat, eggs, fish, vegetables, fruit, nuts and seeds to help replenish your stores.

These foods help reduce inflammation (unlike high starch gluten-free foods which promote inflammation) and in conjunction with the elimination of gluten can have a huge impact on how you feel overall.

 4. Make Sure Your Personal Care Products, Cosmetics, Vitamins, Supplements and Medicines are Gluten Free

Hidden gluten can be found in the oddest of places such as in personal care products, cosmetics, vitamins, supplements and medicines This might not seem as obvious to people who aren’t used to dealing with food allergies, but it’s a common source of accidental gluten. Even though there is no scientific evidence to prove gluten is absorbed through your skin, these products can be a source of gluten contamination even if you are not you aren’t eating them. Be particularly careful with eye and lip products, as they sometimes contain vitamin E that is derived from wheat germ.

Check the labels on your vitamins, supplements and check with your pharmacist for ingredients of any prescription medication you take. Gluten is found in everything from iron supplements to headache medication, and it’s important to read the labels each and every time.

5. Learn About Cross Contamination

Before you first go on a gluten free diet, it’s hard to understand the need to be 100% gluten free, and how even a little gluten can trigger a reaction. Gluten free foods made on shared production lines or prepared in the same kitchen as gluten containing foods run the risk of being cross contaminated with gluten. It takes as little as 20 ppm of gluten to trigger a reaction in people with celiac disease. To be on a 100% gluten free diet, food needs to be stored, prepared and served separately.

When first going on a gluten free diet, it is advisable to get new condiments that are free of crumbs, a new toaster, new cutting boards and make sure that you have super clean cooking surfaces. Do not share food prep surfaces, cooking surfaces or utensils with gluten containing foods. When eating in restaurants, be sure to ask about their allergy protocol and don’t be shy about asking about ingredients in seasonings and dressings.

Now that you know the top five mistakes to avoid when going on a gluten free diet you may want to learn more, or have a handy resource you’re your family and friend to learn how to be 100% gluten free. I have written a resource book on how to be 100% gluten free which you can purchase by clicking the following link:

http://www.cooking.what-is-gluten-free.org/

BUY NOW 

How to Eat Gluten Free on a Budget

When you or a family member are first diagnosed with celiac disease one of the concerns most people have is the added financial burden of going gluten free. But it need not be that way. It is possible to eat a gluten free life on a budget. But it may take a bit more organisation.

Eating in and cooking from scratch is a trend now. And for those of who need to eat gluten free, it is possibly more necessary. When my daughter was diagnosed with celiac disease I decided to turn my whole kitchen into a gluten free zone and found it much easier and cheaper that way.

1. Buy grocery items on sale and stock up. Gluten free natural products such as beans. rice. canned tomatoes. canned soups and quinoa often come on sale. Also look out for specials on gluten free pasta, flour, soy sauce, cereals and other gluten free products. Stock up when you can. And buy GF pasta and flours in

2. Remember most natural products such as meat, fish, cheese, eggs, vegetables and fruits are gluten free so there is no added cost there. So your stable diet could consist entirely of meat, fruit and vegetables. Buy fruit and vegetables that are in season because they will be cheaper. You can buy in bulk and freeze them for use later. Shop at your local Farmers' market or the like for seasonal inspirations and budget friendly prices.

3. Make your own snacks instead of buying pre-packaged. Prepare your own dips. For example, you can make twice as much hummus for less than half the price.  Rice crackers are very cheap and are so tasty with dips or cheese

4. Use more potatoes and sweet potatoes for carbohydrates. They're amazingly versatile and gluten free. You can make a soul warming, and tummy filling leek and potato soup for very little investment. You can make a baked potato or a sweet potato the center of a meal rather than a side dish. Top them with cheese or chilli. Or stuff them with your favorite fillings. Easy and cheap. Buy them at your local Farmers Market.

5. Rice is also a cheap easy way to get carbohydrates – plain or fried, or make a delicious risotto. Use leftovers or chopped veggies to make a creative meal.

6. Eat eggs they are delicious and nutritious as well as cheap. Fried, scrambled, boiled, omelettes with your favorite fillings and quiche with left over veggies are all cheap and deliclious. Devil eggs make a great snack. Make egg and banana pancakes for a sweet (see recipe below). You don’t even need flour in them.

7. Gluten free pasta is god send. Even though gluten free pasta is more expensive than regular varieties you can often buy in bulk and save. I make all my sauces gluten free by thickening them with cornflour and using natural products. I then have TWO separate pots of pasta. One gluten free pasta for my celiac daughter and the other regular pasta for the rest of my family. This makes serving pasta to the family cheap and easy. Freeze some of the sauce for a quick meal later.

8. Make gluten free soup out of natural ingredients and it can save you. I  make it in a slow cooker to also  save energy costs. If making minestrone add gluten free pasta instead of regular pasta so the entire family can eat it..

9. Make your own broths and stocks- don't bother buying expensive gluten free broths and stocks. Make your own with water. Fill a pot. Toss in some old celery sticks that have been hanging around, a couple of bendy carrots, a piece of onion, some garlic and a shake of herbs. Sea salt. Cover. Simmer. Strain. Freeze in portions. And you know what's in it. There are also some relatively cheap commercial gluten free stocks available. have them as your basic item so that there is never a risk of a gluten mistake being made – make your life simpler!

10) Make your own gluten free cakes and biscuits from gluten free flour. Experiment with your current recipes and adapt them to using gluten free flour mix. Buy gluten free flour on special to reduce costs.

FLOURLESS PANCAKES! YUMMY!

2 eggs
1 banana
1 pinch baking powder 

Instructions:

1. Preheat a skillet.

2. Peel the banana and place in a bowl — mash well with a fork.

3. Add the eggs and baking powder mix well.

4. Grease the skillet with either butter, non-stick cooking spray, or coconut oil.

5. Ladle the batter into the skillet (about 2-3 tablespoons per pancake)

6. Cook till the underside is golden brown.

7. Flip the pancakes and do the same on the other side.

8. Transfer to a serving plate and repeat with remaining batter.

9. Serve immediately.

For more tips on how to be gluten free click here 

https://glutenfreeliving.leadpages.co/gluten-free-top-10-tips/

Are Australian and NZ Gluten Free Food Manufacturers Disadvantaged By the Detection Limited Not Being Stated?

 In the past 5 to 10 years the regulations relating to gluten free food labeling in various countries have progressed substantially. More people have become aware of what it means to eat gluten free food and manufacturers have got on the band wagon and more and more gluten free foods are available for purchase from supermarkets and specialty health stores.

 Check out my top 10 tips to achieve gluten free food

For consumer safety most countries have established food safety laws to protect people with food allergies and other eating requirements such as celiac disease. The laws on the labelling of food as gluten free are very tight and businesses who label product as gluten free must comply with the law of that country. Food manufacturers have a legal obligation as well as a duty of care to ensure that the food they serve to customers is safe and this extends to customers with celiac disease.

If a product is labeled as gluten free food then the manufacturer has to be absolutely sure that it is 100% gluten free to comply with the law. Food businesses have to make sure that they have processes and systems in place to ensure that the information they provide is accurate and can be checked by you the consumer.

These legal regulations provide consumers, especially those with celiac disease, the assurance that a gluten free claim on food products are consistent and reliable across the food industry. The regulations give consumers a standardised tool for managing their health and dietary intake. The good thing about having labelling laws is that it assures people with celiac disease that foods labelled gluten free have met a clear standard established and enforced by the FDA or other authorities.

The leading international authority on the labelling of gluten free food is the Codex Alimentarius, which is recognised as "The International Food Standard" and most countries have based their labelling laws on their criteria. The Codex standard for gluten was revised in 2008 and has a two-step approach for the classification of gluten free labeling. It specifies:

1.    Products can be labelled gluten free only if they meet the following criteria:

                              I.        not derived from gluten containing cereals and containing maximum 20 mg/kg (ppm) of gluten

                            II.        derived from gluten containing cereals which have been specially processed to remove gluten and the gluten level does not exceed 20 mg/kg (ppm) of gluten in total

2.    Rendered gluten free for products, such as specially processed wheat starch based products, with reduced gluten content above 20 to at a level of 100 mg/kg (ppm). How these products are labelled for the consumer has been left at a national level, so they could also be labeled Low Gluten Level or Very Low Gluten Level

The USA , Canada, UK and Southern European countries have all in the past few years adopted gluten free standards which adopt the Codex level of detection, yet the FSANZ standard  for Australian and NZ combined standard still require that food labeled as gluten free contains no detectable gluten:

1.    GLUTEN FREE - A claim to the effect that a food for special medical purposes is gluten free may be made only if the food contains no detectable gluten; and if it does not contain oats nor oat products; and it does not contain cereals containing gluten that have been malted, nor the products of such cereals.

2.    LOW GLUTEN CONTENT - A claim to the effect that a food for special medical purposes has a low gluten content may be made if the food contains no more than 20 mg gluten per 100 g of the food. (200 ppm)

This regulation results in Australia and NZ having the strictest standards for the labeling of 'gluten-free' foodstuffs which are out of whack with international best practice. This is because the detection limit required in the FSANZ standard is not specified, and as technical methods improve, detection limits are and will get lower and lower. This standard creates unnecessary compliance costs for food manufacturers in Australia and NZ, and unnecessarily limits the range of foodstuffs available to people suffering from celiac disease and dermatitis herpetiformis.

"Detectable" is not defined in the Code or in any piece of Australian or NZ regulatory guidance. Despite this, Australia's Competition and Consumer Commission (ACCC) has expressed the view that 'gluten-free' ought to mean "absolutely no gluten whatsoever".

Also, there is no regulation on the testing methodologies used to test for gluten. The most internationally adopted method used to detect gluten in foods is the Gliadin ELISA test. The Limit of Detection (LOD) of this method which is determined by the manufacturer is 3 ppm. 

However the sample itself can interfere and make testing at this low level unreliable. It is therefore currently generally accepted that the minimum level of gluten that can be accurately quantified across a range of different food matrices using recommended ELISA methods is 5ppm which is the Limit of Quantitation (LOQ).  Hydrolysed and fermented products require a different testing method and the LOQ may go up to around 10ppm.

This means that foodstuffs labelled as 'gluten-free' in Australia and NZ are effectively required to contain no traces of gluten over 3-5 ppm depending on the method used. This is in comparison to other countries where the detection limit is < 20 ppm. There are concerns that in the future, improvements in detection technology may result in even lower detection limits becoming possible, such as  <1 ppm. Developments of that kind may result in a further contraction in the range of products available to those with gluten intolerance in Australia and NZ.

Australian and NZ health professionals are divided on the issue of the toxicity of oats and malt in individuals with celiac disease.  NZ health professionals consider that small amounts of oats and malt can be consumed by people with celiac disease. Conversely, Australian health professionals believe that there are some people with celiac disease that are unable to tolerate even the smallest amounts of oats and malt.  This standard takes into consideration the opposing views of Australian and NZ health professionals in terms of the toxicity of oats and malt and the dietary management of celiac disease.  

The level of 20 ppm gluten being defined as gluten free has been internationally accepted as been safe by medical experts. There is no evidence that this level of gluten causes any problem for a person with celiac disease. To the contrary, gastroenterologists worldwide have confirmed that a foodstuff containing <20 ppm of gluten is considered safe for celiacs. This view is consistent with leading scientific studies commissioned by Codex and others, which conclude that safe levels for gluten ingestion by celiac disease sufferers are actually much higher than the Australian and NZ's standard suggests. However, there are some professionals who argue that 10 ppm or less would be safer levels for celiacs.

I believe that Australia and NZ need to adopt the CODEX definition to give a level of international uniformity and to keep up with the regulations in other countries. It is essential that the international definition of gluten free is both achievable in commercial food manufacturing processes but it also needs to be safe for those with celiac disease.  It is also essential that the term gluten free is synonymous throughout the medical profession worldwide when discussing the treatment for celiac disease. The internationally accepted level of 20 ppm will achieve all these goals.

Australia and NZ food manufacturers are currently disadvantaged by these laws. It is just not the added cost of compliance, but if they export overseas they have to change the labeling on their products to meet international regulations. It makes sense that the gluten free standard in Australia and NZ should be the same as the widely accepted international standard of less than 20 ppm (parts per million) which has been adopted by the UK, Southern Europe, the USA and Canada; 20 ppm of gluten is a tiny amount equivalent to 0.002% of gluten in a product.

These countries adopted this standard after lengthy and rigorous scientific assessment which took into account the weight of scientific evidence, clinical observation and international expert medical opinion which all supported 20 ppm as a safe threshold for people with celiac disease. If it is not addressed soon, testing methods may become so sophisticated and sensitive to the detection of gluten that the gluten free food space in Australia and NZ could soon become near impossible for manufacturers to compete in. 

 Manufacturers - make sure your products comply with the law

The Sales of Gluten Free Products Are Booming

 These days there is a wide choice of gluten free products available on the shelf - pasta, bread, muffins, shortbread, muesli bars, pizza and cookies. When my daughter was diagnosed with celiac disease 13 years ago there was very little ready-made gluten free products available. So I started a café which specialised in gluten free products.

Find out how to be 100% gluten free

At that time, manufacturers were reluctant to use "gluten free" on the label because it made the product seem like it was a medicine.  Now it is seen as value-adding. And it's not just for medical reasons. There are many people who are eating gluten free foods because it is the latest fad to do so.

A gluten free diet is the sole form of treatment for anyone who has celiac disease or a skin condition called dermatitis herpetiformis. But they have to follow it diligently for life, not just when they feel like it. But many people find that gluten can trigger bloating and tiredness. These people need to see their doctor to get a proper diagnosis.  But for the rest of us, it's a waste of time and money. Not to mention constipating!

Certainly there are folks who need gluten free products and do appreciate the variety of foods they never had in years past. When my daughter was first diagnosed, the range of gluten free products was woeful and a torture to eat – the bread tasted like paper, crumbly and bleached white in looks.  Gluten free pasta didn't exist and the only cakes and biscuits were the ones we baked ourselves.

But manufacturers have responded to the fact that gluten free products have become increasingly popular in recent years, and many have gone into full-scale production. The result is that the gluten free market is now huge.

·         The retail market in the USA was estimated to be $4.2 billion in 2012, according to Packaged Facts, a marketing research firm.

·         Another marketing research firm Mintel estimated sales in the gluten-free food and beverage market will be as high as $15.6 billion in 2016.

·          In the UK, the Celiac Society estimates that people who require a gluten free diet, together with their family and friends who eat with them, are worth a potential £100 million to the hospitality industry.

·         The Australian market for gluten-free is set to hit more than $100 million in the next year.

Slide showing some 2013 figures 

Products pitched as ''gluten free'' are often more than twice expensive, even compared with their gluten free counterparts that have not cashed in by marketing themselves as such. So most cafes and restaurants charge a lot more for the gluten free meals on their menus.

The number of people diagnosed with celiac disease is on the rise. So it is becoming more frequent in our community for people to ask for a gluten free menu. The reason for the increase in diagnosis is because more people are now aware of the disease and the diagnosis is better.

The number of people who need to eat gluten free food is extensive.  It is estimated that:

• It affects around 1 in 70 or just over 1-2% of Australians. The sad thing is that around 80% of these have not yet been diagnosed. Meaning that over 330,000 Australians have celiac disease but do not yet know it
• Similarly, there are around 3 million Americans with celiac disease, and that equates to a little less than 1% of the American population
• In the UK celiac disease affects about 1 in 100 people and it is thought that about 25% are not yet diagnosed
• Globally it is estimated that celiac disease affects between 1 in 100 and 1 in 170 people. Different regions of the world have different rates ranging from about 1 in 300 in some countries to as many as 1 in 40 in others

A recent survey from the NPD Group, a market research firm which tracks eating trends reported that 11% of U.S. households follow a gluten free diet but only 25% of those living in a gluten free home indicate that celiac disease or gluten sensitivity is the reason for the gluten free diet.

Slide showing some 2013 figures 

Most customers are prepared to pay more for gluten free options. They understand that it costs more for restaurants to provide gluten free alternatives. This may be owing to purchasing separate equipment for gluten free food preparation or increased costs of the gluten free ingredients from their supplier. 

So it is no wonder the sale of gluten free products is booming. And it is likely to get bigger and better as time goes on.

8 Reasons Why a Gluten Free Diet May Not Be As Healthy As You Think

Being on a gluten free diet is one of the latest eating fads. Often a person will go on a gluten free diet because it has been recommended by a friend, a yoga teacher or some other well-meaning person.  In fact, it is well documented that if you do not need to for medical reasons, going on a gluten free diet offers no advantage.  Commercial products labelled "gluten-free" from supermarkets offer NO nutritional benefit over regular foods and the fact that the term is being used by manufacturers to infer healthiness and is not warranted.

Do You Know What Being Gluten Free Means?

 8 reasons why a gluten free diet isn't always the answer:

1. It won't help you lose weight

Despite the hype a gluten free diet does not help you to lose weight. In fact, many gluten free foods have the same or higher kilojoules. Most people with celiac disease cannot absorb nutrients so they lose weight before being diagnosed. They have trouble with digestion and often have diarrhoea and fat in their faeces. But they lose a lot of weight BEFORE they get a correct diagnosis. Once they get the right diagnosis and start on a gluten free diet, they often put on weight because they're absorbing their food properly. In fact, eating gluten free may make you put on weight.

2.  It won't help your digestion

A gluten free diet does not help you to digest your food better. Don't believe the tales that without gluten, your digestion will improve so you'll absorb fewer kilojoules.

3. Gluten free food can be highly refined and processed

Foods sold as "gluten-free" such as biscuits, cakes, bread and flour mixes are made from purified starches such as maize starch, white rice flour, potato flour, tapioca starch and soy flour. When you remove gluten, you remove the element that gives bread and cakes elasticity and a pleasing texture. So flours, baking mixes labelled "gluten-free" need the help of speciality ingredients like:

-          fibres such as carboxymethylcellulose or methylcellulose

-          stabilising gums such as xanthan or guar which add elasticity and minimises the crumbliness

4.  Gluten free foods have a high GI

Many gluten free breads, flours, muffins or biscuits are made from rice flour or potato flour, which gives them a high Glycemic Index (GI). This means they are rapidly digested and absorbed – the opposite of what's suggested for weight loss and blood glucose control in diabetes.

5. Gluten free foods ar low in fibre which may result in constipation

We need fibre to stay regular and maintain bowel health. Most of our fibre comes from breads and breakfast cereals which are usually made from wheat, oats, rye or barley. Initially, when you are diagnosed with celiac disease, a low fibre diet may be an advantage if your bowel is inflamed. But you will need to boost your fibre content with some gluten free options such as rice bran, psyllium husks, Metamucil, ground legumes and more vegetables and legumes such as baked beans or lentil soup.

6. The grains are not often wholegrain

Which means you don't get the goodness from the germ and bran layers of the entire grain.

7. Expensive

It is a fact, gluten free products are more expensive. Whereas a 1kg pack of wheaten plain flour is pretty cheap, maybe $2-3, a speciality gluten free flour may start at $3-4 per kg and some self-raising rice flours sell for a huge $13 per kg. If you're buying at health food stores, the cost soars even higher.  At cafes and restaurants, there is often and additional charge for a gluten free menu because the ingredients are more expensive and the production of gluten free products requires that cross contamination does not occur, meaning it takes longer to prepare.

8. It's hard work

There is no doubt about it, maintaining a strict gluten free diet can be hard work. Eating gluten free day in and day out needs planning, checking of all food labels and constant scrutiny when you eat out. You have to become an expert label reader and you have to put in procedures in your kitchen to prevent cross contamination. If you don't do it properly then your upset tummy will know for hours after if you take the risk. And long term the dangers of severe illness are very high.

Summary

A special gluten free diet is only necessary to help treat medical problems like celiac disease, gluten intolerance and other gluten-related conditions. For the normal person, a gluten free diet won't necessarily cause you harm but it will not do you any good either. It is simply not necessary, and if you do decide to eat gluten free you need to understand the risks as discussed above.

 If you're suffering from bloating, pain or excessive wind, make an appointment to see your doctor for a referral to a gastroenterologist for a test. Don't start on a gluten free diet yourself without a proper diagnosis. You will manage a gluten free diet much more easily if you are told that is your only option to live healthily. It can be easy if you know how. 

---

Hi to all people with celiac disease who would like to be able to eat out safely.

With the Xmas and New Year festive season upon us, I am sure that most of you with celiac disease will be fearful about your health. You will be eating out more often and the risk of gluten contamination is probably very much on your mind. As demonstrated in the YouTube video by Jimmy Kimmel on Gluten, most people do not even know what gluten is, let alone how to achieve 100% gluten free food. Most people think you just have to leave wheat flour out of a recipe and you have a gluten free product. Despite all the laws the hospitality industry is not dealing with it well enough.

Here is a chance to promote my book to your favorite hospitality spots!!

My name is Mary and as a food safety expert, cafe owner and mother of a daughter with celiac disease I have grave concern about the lack of knowledge about what it actually means to be gluten free, I mean 100% gluten free. So I have written some e-books and webinars teaching the HOW OF GLUTEN FREE COOKING. 

One of my e-books is aimed at CAFES and RESTAURANTS because dining out is one of the most feared experiences for a celiac. They lose control of what goes into their food and the risk being "glutened" due to improperly prepared gluten free cooking.

I believe that there is a critical need for education about gluten free cooking in the hospitality industry so I have embarked on a project to try and reach as many cafes and restaurants etc. as I can. If you would like to be part of this project please email me on.

coaching.glutenfreecooking@gmail.com and I will set up an affiliate link for you to share in the sales revenue.

I am excited about this project and spreading the word about how to achieve 100% gluten free cooking and would appreciate feedback.

Thanks and Regards 

Mary Laloli

Gluten Free Educator

Prepare Gluten Free Stuffing For The Whole Family

Prepare Gluten Free Stuffing For The Whole Family

Chicken and turkey taste best when stuffed, but what do you do when you have a celiac in your family? Quite simple really, make a gluten free stuffing which is easy, delicious and enjoyable for all the family. My daughter has celiac disease so I always prepare our Xmas turkey with gluten free stuffing.

The ingredients include:

3 tablespoons of softened butter
1 loaf gluten free bread
1 bunch parsley
1 large onion
2 eggs
Salt and pepper
1 large fresh chicken or 1 small turkey – no additives

*Adjust the amounts for birds of other sizes
Instructions

1) Put the bread into a food processor and finely crumb it
2) Put the bread into a mixing bowl
3) Put the parsley into the food processor and finely chop it
4) Add parsley to breadcrumbs
5) Place the onion into the food processor and finely chop it
6) Add onion to breadcrumbs
7) Add about 1 teaspoon salt and 1 teaspoon ground pepper
8) Mix together with a large spoon
9) Add eggs to bind the mixture
10) Add the butter chopped into small pieces so it is evenly mixed through the mixture
11) Remove any oval bits from the chicken/turkey and wash with water
12) Stuff the chicken/turkey so that the stuffing is full at the opening of the bird
13) Rub the chicken/turkey with olive oil and coat the top of the stuffing with the oil as well so it crisps.
14) Cook for the recommended time at 1800C
15) Serve with your favorite vegetables and gluten free cranberry sauce for the turkey.

Note: If making gravy use gluten free cornflour.

Enjoy this plain and simple recipe which has been a favorite in my family for generations. For all information on how to make gluten free cooking simple for your family check out my book. Gluten Free Cooking Guide