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Australians And New Zealanders Hellooooooo :)

Aussie Peg

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Saz Explorer
Saz
Posted

I tried the purebred long rolls today. It was fine until about the third mouthful....it was so soft and tasty that I thought I must have grabbed someone elses lunch. I didn't they are just really tasty.

I also tried the Livwell naan bread which was perfect with my curry.

Will now stop going on about these brands- at least until they bring out something new.

  • 1 month later...
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Saz Explorer
Saz
Posted

For anyone who might be travelling to the U.K- While Marks and Spencer don't really have online shopping they do have a list of food that does not contain gluten. It is very extensive and seems to include things like chesse that in most cases would be naturally gluten free. Something else to note- in their stores they don't really have a health food isle but rather have loads of gluten free marked food scattered around the store. It's not as complicated as some of the stores that do it here, as that is the setup for the whole store. So for example gluten-free pasta can be found in same part as normal, as can cakes. Also, at least when I was there a few years ago, they label things like crisps and mousses that mostly in here you would need to read the ingredients list for.

  • 2 weeks later...
anabananakins Explorer
anabananakins
Posted

I am so totally in love with the pure bred range. I have missed sausage sizzles so much but lately I have been having them on the roles (I split them in half and toast first) and they are SO GOOD. Plus I've been eating toast like there's no tomorrow. You don't want to know how much weight I have gained, OMG....

Saz Explorer
Saz
Posted

I am so totally in love with the pure bred range. I have missed sausage sizzles so much but lately I have been having them on the roles (I split them in half and toast first) and they are SO GOOD. Plus I've been eating toast like there's no tomorrow. You don't want to know how much weight I have gained, OMG....

It's amazing. I love the crust on the bread rolls. I keep double checking the packet to make sure it says gluten free not guilt free or something simillar. I've even had non gluten-free people ask if "Are your sure, you can have that".

I've had the livwell rolls this week, which are also very tasty. They can sometimes be little crumbly and hollow but sitll taste great.

I'm off to England and Ireland in a few weeks- I'm gunna get loads of gluten-free jaffa cakes and have found a few places that do CRUMBED gluten free fish and chips. Also a bakery in Brixton that only sells gluten free stuff. My only problem is having enough time try everything

I think I'm going to come home a different shape to when I leave.

anabananakins Explorer
anabananakins
Posted

Ooh, you lucky thing. Have a great trip! I loved the gluten free brownies that they sold in Sainsburys. I ate so many of them when I was there in 2010. Plus you can bring back stuff at much better prices than we pay here, customs don't mind packaged baked goods (I speak from experience, haha).

crumbed fish and chips would be amazing. Haven't had that in years. I miss potato scallops :-(

Saz Explorer
Saz
Posted

Ooh, you lucky thing. Have a great trip! I loved the gluten free brownies that they sold in Sainsburys. I ate so many of them when I was there in 2010. Plus you can bring back stuff at much better prices than we pay here, customs don't mind packaged baked goods (I speak from experience, haha).

crumbed fish and chips would be amazing. Haven't had that in years. I miss potato scallops :-(

Yea. I sometimes buy the bayview fish but it's not the same as getting it hot from a shop. What Kind of things did you bring back? I've tried to find out what you can't bring back but the information is rubbish. I've had people bring back bisuits and bready things and all seemed ok.

anabananakins Explorer
anabananakins
Posted

I meant to bring back the brownies but I uh, ate them all on the way. But I brought back english muffins (from the UK) and I regularly bring back Udi's bread / bagels, Chex cereal and snickerdoodles from the US. I've even brought back lara bars from the US once because they were so much cheaper there and I thought they might be an issue but it was fine (thank god as they were scattered all through my bag and I would've had to do some majory searching if they wanted them chucked out). I always declare them and customs ask a few questions (and I think they got quite a bit of amusement from my 'please let me keep my gluten free bagels!!' pleas) but they've always said it's fine.

Also a friend has posted me snickerdoodles and betty crocker brownie mix and while customs sometimes open the parcels, they've never confiscated them. So you should be fine with bread, cake type things etc. It's way more than I could say eat in transit but no where near like I'm planning on opening a shop with it. I'd imagine those kinds of large quantities would be an issue.

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Saz Explorer
Saz
Posted

At Nandos today I noticed packets of chips that are marked as gluten free. There was a mild one and hot one. Also something I discovered recently is that Red Rooster hot chips seem to be gluten-free by ingredient. They do battered stuff as well so there might be cc there.

I was looking at the Mcdonalds Uk site the other night and under the ingredients list for the fries it states that they are sometimes fried in the same fryer as the vegie pattie. They then helpfuly list the ingredients for that item right next to it. From what I remember it seemed ok. That's the first time I've ever seen something like that.

I got really annoyed earlier tonight- I wanted some tin souped (yes I know it's summer). Any way I picked up a few tins that were fine except for yeast from Barley. Why can't they just use gluten-free yeast? I know it might be slightly more expensive but surely the fact that more people could eat would even it out? I really don't like Lazuupa ones and they are about the only packet ones in the "normal" aisle labeled gluten-free.

  • 1 month later...
Saz Explorer
Saz
Posted

In woolies tonight I came across coco pop breakfast drinks. Next to the up and go etc. I read the ingredients and they seemed to be gluten-free. Just checked the website and it would seem to suggest the same. Open Original Shared Link contains link to product listing. be great if someone could take a look a confirm if I'm just blind and GLUTEN is clearly written somewhere. I find it interesting if not as coco pops (last I checked) have gluten. There also seems to be a nutrigrain one that would be ok.

 

I'm betting they don't taste the best but I really struggle with breakfast, especially as for me it is usually deskfast. What does everyone do for breakfast on the go? Not really a fruit and youghurt person.

auzzi Newbie
auzzi
Posted
It is a chocolate flavoured milk ..... Coco Pops® Chocolatey Liquid Breakfast contains milk, sugar, vegetable fibre (inulin), cocoa, flavours, stabilisers, vitamins & minerals  - no rice bubbles at all ... Inulin is similar to psyllium as it provides soluble dietary fibre. The product is gluten free with only milk listed as an allergen.
 
Saz Explorer
Saz
Posted

I guess I just always assumed that there was gluten in the flavourings of those cereals as well as the actaul wheat etc. I tried the nutrigrain ones today. It doesn't taste like I remember the milk from nutrigrain tasting but it's been so so long since I had it. It wasn't bad. Something to add to breakfast anyway.

Saz Explorer
Saz
Posted

Have been pleasantly surprised for the third time this after finding another "didn't think I would be able to eat that food" Apart from the milk drinks I found a weight watchers frozen meal and now some frozen potato products.

 

Also found purebred hot cross buns in Coles and one Woolies that was stocking Livwell ones. 

 

Kind of makes up for the fact that the few tinned soups that used to be ok now containing various gluteny things. WHY?

weluvgators Explorer
weluvgators
Posted

Can anyone shed light on the meaning in the details of gluten free labelling here in Australia? Does "gluten" (with 0 or nil detected or something similar) in the nutrition label demonstrate with certainty that something has been tested? And what does it mean when something is labelled "gluten free" but does not list "gluten" in the nutritional analysis?

We have been in Australia for over a year now and are doing better than ever. We love how much easier gluten free eating is here (compared to the States). Sometimes I worry that Australians don't know how good they have it here. Why are Australian coeliacs pushing for relaxed standards? Or is that a generalisation perpetuated by the Coeliac Australia?

Saz Explorer
Saz
Posted

Can anyone shed light on the meaning in the details of gluten free labelling here in Australia? Does "gluten" (with 0 or nil detected or something similar) in the nutrition label demonstrate with certainty that something has been tested? And what does it mean when something is labelled "gluten free" but does not list "gluten" in the nutritional analysis?

We have been in Australia for over a year now and are doing better than ever. We love how much easier gluten free eating is here (compared to the States). Sometimes I worry that Australians don't know how good they have it here. Why are Australian coeliacs pushing for relaxed standards? Or is that a generalisation perpetuated by the Coeliac Australia?

Technically In Aus if something is labeled as gluten free then that is what it means. Be slightly careful if it is a imported product though as on rare ocassions you will find something labeled gluten-free but has the warning about been processed on other lines.

 

The standards we had a few years ago were already fairly strict but then they got even stricter.  I think it had more affect on products that aren't lableled as gluten free but are if you read the ingredients list. I think perhaps it was to help people who were extremely sensitive but it ended up making it harder for those who aren't.

 

It does make me wonder sometimes how different countries can have different levels of "gluten" that are ok. For example in some countries, specially grown oats are considered gluten-free but not here.

Laura. Rookie
Laura.
Posted

Are Panadol mini caps gluten free? Anyone had any experiences with them?

Saz Explorer
Saz
Posted

Are Panadol mini caps gluten free? Anyone had any experiences with them?

 

According to their website they are gluten-free. Check medication boxes carefully, it is often written on them somewhere- just not anywhere obvious.

As with foods, it is best to always check each time that the product is still ok. Also when checking websites for ingredients ensure it is the site for whatever country you are buying the product from. Also if overseas read the ingredients before buying the product even if it seems to be exactly the same.

 

Don't mean to sound like I'm treating you like a idiot- I just noticed you are a new member and not sure if you are new to gluten-free as well.

  • 2 weeks later...
Saz Explorer
Saz
Posted

For anyone who was watching Good Chef Bad Chef this morning the Lasagne they made was not gluten-free as they put spelt flour in. It's a pre recorded show so there really shouldn't be any excuse. Just unacceptable.

  • 3 weeks later...
peter/southland Newbie
peter/southland
Posted

Hello from the deep south off New zealand southland Invercargill :) 

mushroom Proficient
mushroom
Posted

A big hello to you, peter/southland.  Not many Kiwis around here any more, so another voice from the mainland (or should I say Te Wai Pounamu now ;) since South Island is apparently not "official") is a welcome addition.

Saz Explorer
Saz
Posted

There doesn't seem to be many of us left here at all. :P

 

A big hello to you, peter/southland.  Not many Kiwis around here any more,

Saz Explorer
Saz
Posted

I went to Aldi tonight and found a bunch of things from their Has No range. I bought chocolate cake mix, rice porridge and instant chicken flavoured noodles. Only tried the noodles so far. They are pretty good. They didn't all stick together like the fantastic ones do. Also they don't taste as salty to me.

 

They also had sweet and savoury biscuits and some cereal. Apparently they only realease the range for a limited time each year. Seems a bit of a shame, while most products seem to have similar available in other places a bit of brand variety would be nice.

foam Apprentice
foam
Posted

I think the has no range is permanent now!, seems to be. There is no Kiwi's left because they all moved to the big dry island.

mushroom Proficient
mushroom
Posted

I think the has no range is permanent now!, seems to be. There is no Kiwi's left because they all moved to the big dry island.

 

Not all of us, just the ones looking for a bigger buck :D (of the dollar variety, in case that was misconstrued :P ).  Some of us are still here on the Shaky Isles, in fact even in the heart of Shakyland :rolleyes:

GSRB Newbie
GSRB
Posted

I'm new here and thought I'd say hi!

I'm in a very confused state at the moment. My 2 year old son had the bloods done about a month ago and his gliadin iga was 5 (negative) but his ttg iga/igg was >300 (very positive!!). My GP was happy to diagnose coeliac on that but my paed wants the biopsy done. The gastro is trying to fit us in before the 9th may.

Did anyone get diagnosed without the biopsy? Did anyone have the biopsy and it not be coelaic but something else?

  • 2 weeks later...
Addison Newbie
Addison
Posted

Hello!

I am from Brisbane and newly diagnosed coeliac. I am in the process of coming to terms with how much this is going to change my life and trying to find out as much I can about the disease.

I hope to use this forum for info and guideance as I have found a lack of Australian coeliac forums.

Looking forward to talking to you all. Apologies if I ask stupid questions for a bit.

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      how much gluten do I need to eat before blood tests?

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    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      So, essentially all of the nutrition in the food we eat is absorbed through the villous lining of the small bowel. This is the section of the intestinal track that is damaged by celiac disease. This villous lining is composed of billions of finger-like projections that create a huge amount of surface area for absorbing nutrients. For the celiac person, when gluten is consumed, it triggers an autoimmune reaction in this area which, of course, generates inflammation. The antibodies connected with this inflammation is what the celiac blood tests are designed to detect but this inflammation, over time, wears down the finger-like projections of the villous lining. Of course, when this proceeds for an extended period of time, greatly reduces the absorption efficiency of the villous lining and often results in many and various nutrient deficiency-related health issues. Classic examples would be osteoporosis and iron deficiency. But there are many more. Low D3 levels is a well-known celiac-caused nutritional deficiency. So is low B12. All the B vitamins in fact. Magnesium, zinc, etc.  Celiac disease can also cause liver inflammation. You mention elevated ALP levels. Elevated liver enzymes over a period of 13 years was what led to my celiac diagnosis. Within three months of going gluten free my liver enzymes normalized. I had elevated AST and ALT. The development of sensitivities to other food proteins is very common in the celiac population. Most common cross reactive foods are dairy and oats but eggs, soy and corn are also relatively common offenders. Lactose intolerance is also common in the celiac population because of damage to the SB lining.  Eggs when they are scrambled or fried give me a gut ache. But when I poach them, they do not. The steam and heat of poaching causes a hydrolysis process that alters the protein in the egg. They don't bother me in baked goods either so I assume the same process is at work. I bought a plastic poacher on Amazon to make poaching very easy. All this to say that many of the issues you describe could be caused by celiac disease. 
    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      thank you so much for your detailed and extremely helpful reply!! I can say with absolute certainty that the less gluten containing products I've eaten over the past several years, the better I've felt.   I wasn't avoiding gluten, I was avoiding refined grains (and most processed foods) as well as anything that made me feel bad when I ate it. It's the same reason I gave up dairy and eggs- they make me feel ill.  I do have a bit of a sugar addiction lol so a lot of times I wasn't sure if it was the refined grains that I was eating - or the sugar. So from time to time I might have a cookie or something but I've learned how to make wonderful cookies and golden brownies with BEANS!! and no refined sugar - I use date paste instead. Pizza made me so ill- but I thought it was probably the cheese. I gave up pizza and haven't missed it. the one time I tried a slice I felt so bad I knew I'd never touch it again. I stopped eating wheat pasta at least 3 yrs ago- just didn't feel well after eating it. I tried chick pea pasta and a few others and discovered I like the brown rice pasta. I still don't eat a lot of pasta but it's nice for a change when I want something easy. TBH over the years I've wondered sometimes if I might be gluten intolerant but really believed it was not possible for me to have celiac disease. NOW I need to know for sure- because I'm in the middle of a long process of trying to find out why I have a high parathyroid level (NOT the thyroid- but rather the 4 glands that control the calcium balance in your body) I have had a hard time getting my vit D level up, my serum calcium has run on the low side of normal for many years... and now I am losing calcium from my bones and excreting it in my urine (some sort of renal calcium leak) Also have a high ALP since 2014. And now rapidly worsening bone density.  I still do not have a firm diagnosis. Could be secondary HPT (but secondary to what? we need to know) It could be early primary HPT. I am spilling calcium in my urine but is that caused by the high parathyroid hormone or is it the reason my PTH is high>? there are multiple feedback loops for this condition.    so I will keep eating the bread and some wheat germ that does not seem to bother me too much (it hasn't got enough gluten to use just wheat germ)    but I'm curious- if you don't have a strong reaction to a product- like me and wheat germ- does that mean it's ok to eat or is it still causing harm even if you don't have any obvious symptoms? I guess what you are saying about silent celiac makes it likely that you can have no symptoms and still have the harm... but geez! you'd think they'd come up with a way to test for this that didn't require you to consume something that makes you sick! I worry about the complications I've been reading about- different kinds of cancers etc. also wondering- are there degrees of celiac disease?  is there any correlation between symptoms and the amnt of damage to your intestines? I also need a firm diagnosis because I have an identical twin sister ... so if I have celiac, she has it too- or at least the genetic make up for having it. I did have a VERY major stress to my body in 2014-2016 time frame .. lost 50lbs in a short period of time and had severe symptoms from acute protracted withdrawal off an SSRI drug (that I'd been given an unethically high dose of, by a dr who has since lost his license)  Going off the drug was a good thing and in many ways my health improved dramatically- just losing 50lbs was helpful but I also went  off almost a dozen different medications, totally changed my diet and have been doing pretty well except for the past 3-4 yrs when the symptoms related to the parathyroid issue cropped up. It is likely that I had low vit D for some time and that caused me a lot of symptoms. The endo now tells me that low vit D can be caused by celiac disease so I need to know for sure! thank you for all that great and useful information!!! 
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      Welcome, @catnapt! The most recent guidelines are the daily consumption of a minimum of 10g of gluten (about the amount found in 4-6 slices of wheat bread) for a minimum of two weeks. But if possible stretching that out even more would enhance the chances of getting valid test results. These guidelines are for those who have been eating gluten free for a significant amount of time. It's called the "gluten challenge".  Yes, you can develop celiac disease at any stage of life. There is a genetic component but also a stress trigger that is needed to activate the celiac genes. About 30-40% of the general population possesses the genetic potential to develop celiac disease but only about 1% of the general population actually develop celiac disease. For most with the potential, the triggering stress event doesn't happen. It can be many things but often it is a viral infection. Having said that, it is also the case that many, many people who eventually are diagnosed with celiac disease probably experienced the actual onset years before. Many celiacs are of the "silent" type, meaning that symptoms are largely missing or very minor and get overlooked until damage to the small bowel lining becomes advanced or they develop iron deficiency anemia or some other medical problem associated with celiac disease. Many, many are never diagnosed or are diagnosed later in life because they did not experience classic symptoms. And many physicians are only looking for classic symptoms. We now know that there are over 200 symptoms/medical problems associated with celiac disease but many docs are only looking for things like boating, gas, diarrhea. I certainly understand your concerns about not wanting to damage your body by taking on a gluten challenge. Your other option is to totally commit to gluten free eating and see if your symptoms improve. It can take two years or more for complete healing of the small bowel lining once going gluten free but usually people experience significant improvement well before then. If their is significant improvement in your symptoms when going seriously gluten free, then you likely have your answer. You would either have celiac disease or NCGS (Non Celiac Gluten Sensitivity).
    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      after several years of issues with a para-gland issue, my endo has decided it's a good idea for me to be tested for celiac disease. I am 70 yrs old and stunned to learn that you can get celiac this late in life. I have just gradually stopped eating most foods that contain gluten over the past several years- they just make me feel ill- although I attributed it to other things like bread spiking blood sugar- or to the things I ate *with* the bread or crackers etc   I went to a party in Nov and ate a LOT of a vegan roast made with vital wheat gluten- as well as stuffing, rolls and pie crust... and OMG I was so sick! the pain, the bloating, the gas, the nausea... I didn't think it would ever end (but it did) and I was ready to go the ER but it finally subsided.   I mentioned this to my endo and now she wants me to be tested for celiac after 2 weeks of being on gluten foods. She has kind of flip flopped on how much gluten I should eat, telling me that if the symptoms are severe I can stop. I am eating 2-3 thin slices of bread per day (or english muffins) and wow- it does make me feel awful. But not as bad as when I ate that massive amnt of vital wheat gluten. so I will continue on if I have to... but what bothers me is - if it IS celiac, it seems stupid for lack of a better word, to intentionally cause more damage to my body... but I am also worried, on the other hand, that this is not a long enough challenge to make the blood work results valid.   can you give me any insight into this please?   thank you
    • trents
      Accuracy of testing concerns

      By trents · Posted

      The biopsy looks for damage to the mucosal lining of the small bowel from the inflammation caused by celiac disease when gluten is ingested. Once you remove gluten from the diet, inflammation subsides and the mucosal lining begins to heal. 
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