4 4
Aussie Peg

Australians And New Zealanders Hellooooooo :)

Rate this topic

Recommended Posts

Have today found a bunch of gluten-free stuff- Oh so helpfully in the bread and bakery aisle, ( not the fresh bakerey section). I found a box of individual brownies from Cakemark and biscuits and fruit bites from Jon Jon. The fruit bites look the mince pies they put out at Christmas except that they came in apricot or berry. I guess the good thing about them been in the normal section means people might buy them by accident. All them seemed to be around the $5 mark, still a bit more expensive the no gluten-free but reasonable compared to some of the ones you buy at health places. You can buy brownie mix and get more but sometimes you don't have time to cook. Also I think other people find it less daunting to buy something for you if they don't have to venture into the health food aisle, wheater not it's just telling to buy a specific brand or something with gluten free written on.

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


For those who live in Melbourne (particularly in the south eastern suburbs) there is a great gluten free bakery in Moorabbin called Glutenfree4you. They have the usual breads, pies, sausage rolls, cakes etc. PLUS gluten free donuts, jam donuts, canoli and other amazing gluten free goodies. My daughter had her first gluten free jam donut on the weekend and last week she had a yummy canoli.

Here is a link to their website. Check before visting for opening hours.

http://glutenfree4u.com.au/

Share this post


Link to post
Share on other sites

My local coles have bellyhoo pies back in - yay!

Share this post


Link to post
Share on other sites

My local coles have bellyhoo pies back in - yay!

I noticed some in one near me the other day, thought it must have been the last of the stock but maybe it was new. Have been saving the ones I had. Not sure what happened but a shame they went out of stock in the cooler months- perfect pie weather.

Share this post


Link to post
Share on other sites

Just tried the new improved (according to packaging) Country Life bread. It seems slightly larger and thicker than before, also a slightly different taste/texture- not sure if I prefer it yet.

Either I haven't paid attention the last few times I've bought it or the price has also gone up to $6.70. I know it's only about $1 more but part of the reason I'd previously bought was for cheapness, and it's now about the same as some other nicer brands. At least for my taste.

What does everyone else think?

Share this post


Link to post
Share on other sites

I came on to mention the new Country life as well Saz!

I Think it is 100 times better than it was before. It doesn't smell like the ocean when toasting and tastes like real bread. It is more expensive, but still cheaper than shar and those other brands. I am well impressed with it. I basically have only eaten this bakery bread (so I went a year without bread) until now. I just couldn't get past how bad country life was. I think the new one is so much better, I had it for breakfast and lunch already. haha!

Share this post


Link to post
Share on other sites

I came on to mention the new Country life as well Saz!

I Think it is 100 times better than it was before. It doesn't smell like the ocean when toasting and tastes like real bread. It is more expensive, but still cheaper than shar and those other brands. I am well impressed with it. I basically have only eaten this bakery bread (so I went a year without bread) until now. I just couldn't get past how bad country life was. I think the new one is so much better, I had it for breakfast and lunch already. haha!

Yea. Had some for toast this morning and am impressed at how well it came out. It toasted all the way through and the crust didn't go hard. Have also tried it just as a sandwich again, still not sure if I like it better just as bread. Looking foward to trying the fruit loaf though, should make a tasty breakfast if it toasts as well as the multigrain.

Share this post


Link to post
Share on other sites

Also, yay about the new country life bread! I saw it and it looked sooooooo much better than the evil old stuff. Good for them. I don't really eat bread but glad there's a good one easily available. I was on teaching prac awhile back and I noticed a child's sandwich disintegrating into a pile of crumbs and thought, yep, that kid's gluten free :-)

Share this post


Link to post
Share on other sites

Those in cyclone and flood prone areas, are you prepared for the cyclone/wet season? What sort of things do you have in your pantry? It's probably in here somewhere, but the thread is so long and my eyes are so sore lol.

Share this post


Link to post
Share on other sites

In case anyone is super organised, woolworths have started seling gluten-free fruit mince bites and Christmas puddings. The puddings come in a largeish version or two mini ones. they are hiding in amongst all the regular Christmas stuff, which most stores already seem to have shelves of. I found one store which had spread it around, maybe they think we won't notice if try to hide it?

Share this post


Link to post
Share on other sites

I was considering boycotting all stores that try to hide their gluten-free stuff, but then, if they don't sell any it just means one less place that carries it. What to do? What to do?

(I've tried threatening them, told them I drive past their market to shop somewhere else. Any other ideas on how to get them to have a dedicated gluten free section? Telling them I just get angry foraging around amongst all the gluten stuff that I will never buy just does not seem to cut the mustard.)

Share this post


Link to post
Share on other sites

The new country life bakery loaves are great. 'Tis a shame they had to add soy and maize as it seems lots of people do badly with these.

Also to all Australians and New Zealanders who have a relative with TYPE 1 DIABETES: An opportunity awaits.

The people conducting a trial for preventing type 1 diabetes are in desperate need for people to have a blood screening test to see whether they are at risk for IDDM by measuring antibody responses.

I think everyone here should be screened (esp. if celiac), even if purely for peace of mind: http://www.stopdiabetes.com.au/

Share this post


Link to post
Share on other sites

I found a new brand of bread in coles. It's called Pure-bred and is made in Ireland. It only comes in a small loaf but I think the slices are slighty bigger than other brands. It costs about $5

Straight out of the packet it has that plasticy look, but once you heat it is nice and soft and doen't crumble. I rekon you could almost moosh it like normal bread. The taste is good as well.

Know I should proberly support the Aussie companies but that's hard when the imported products taste so much better.

Share this post


Link to post
Share on other sites

Hi all,

Was just wondering if anyone has a list of naturally gluten free foods in Aus, I know there are lists about health foods, but I would love to have a list with foods that do not state that they are gluten free, but they actually are.

Share this post


Link to post
Share on other sites

Hi all,

Was just wondering if anyone has a list of naturally gluten free foods in Aus, I know there are lists about health foods, but I would love to have a list with foods that do not state that they are gluten free, but they actually are.

Unfortunetly apart from palin fruit and vegetable it is a case of always needing to read a label. There isn't a catagory of food that is always gluten-free, even plain rice should be checked just in case it has been processed on the same line as pasta.

There a lot of youghurts that are ok but not labeled. Not sure how new you are to this but even if you find something not labeled gluten-free, it is a good to check ingredients regulary as companies often change ingredients.

Share this post


Link to post
Share on other sites

EbonyJade, like Saz says, read the label, there are tonnes that are fine but no easy list. Is there any product in particuar that you're wondering about? We could let you know what we eat. There are quite a few that are in the regular parts of the supermarket. I'm in Coles practically every day and I'd be happy to check anything you were curious about.

Shroomie, I know, it's very annoying! I emailed Coles to say that we weren't going to find the crumpets and english muffins if they buried them in amongst the regular ones but did they listen? Nope. I still haven't bought them because when I look at the packets right next to the regular ones I remember how much I loved the regular ones and why bother paying so much more for something that won't taste as good? Yet my attitude when I saw them in England amongst a bunch of other gluten free products was YAY!!! because I was so excited to see so many options. They just don't get it but you think they'd take our free advice!

And I saw woolworths stock gluten free flour (the macro brand) on the shelves with the regular flour, those bags of dust!!!! Insane, there's no way I'd touch anything from near there, it'd be all over my hands and I'd for sure touch my mouth without thinking.

Yum, bread, thanks for the heads up Saz! I've been on a bit of a Dovedale bender latety. Tooooasssssst!

Share this post


Link to post
Share on other sites

I found a new brand of bread in coles. It's called Pure-bred and is made in Ireland. It only comes in a small loaf but I think the slices are slighty bigger than other brands. It costs about $5

Straight out of the packet it has that plasticy look, but once you heat it is nice and soft and doen't crumble. I rekon you could almost moosh it like normal bread. The taste is good as well.

Know I should proberly support the Aussie companies but that's hard when the imported products taste so much better.

Pure Bred is really good, I much prefer it over Country Life. Nicer packaging and less nasty ingredients.

Share this post


Link to post
Share on other sites

Still no vegan bread on the market.

Share this post


Link to post
Share on other sites

Pure Bred is really good, I much prefer it over Country Life. Nicer packaging and less nasty ingredients.

I tried the multigrain pure-bred this week- just as nice as the white. Planning on trying the rolls next - if I can find them. Not sure if everyone is trying them or if they aren't getting a lot of stock but I keep seeing the price tag and a empty shelf in a lot of places. I hope it's because everyone is buying it up.

Share this post


Link to post
Share on other sites

Still no vegan bread on the market.

Orgran bread mix can be made as vegan bread. I've tried it that way and it is quite nice. But it does taste better when you add the egg and milk powder.

I think that Silly Yaks bread is vegan but you need to check that because I'm not certain.

Share this post


Link to post
Share on other sites

For anyone interested, I have noticed a few Coles stores have started selling Garlic and corriander naan breads from the livwell range. .

Share this post


Link to post
Share on other sites

I think it is about time that Coles moved over here!! We have little/no competition between Woolies dba Countdown, and Foodstuffs, dba New World and their budget line Pak 'n Save. And the prices are outrageous -- for everything!

Share this post


Link to post
Share on other sites

Over here Woolies and Coles are the main two.

Share this post


Link to post
Share on other sites

Over here Woolies and Coles are the main two.

You mean another basically non-competitive environment??? Ye Gods, I hate it when everyone buys everyone else up and then they do what they durned well please. And then when your banks come over here and buy up all our banks, and then buy each other up :ph34r: - well, now I'm looking for another bank again!! (third time) :lol:

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
4 4

  • Who's Online   14 Members, 0 Anonymous, 413 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

  • Forum Statistics

    • Total Topics
      110,263
    • Total Posts
      949,793
  • Member Statistics

    • Total Members
      77,671
    • Most Online
      3,093

    Newest Member
    Tjn89
    Joined
  • Popular Now

  • Topics

  • Posts

    • Thank you - I had my endoscopy today and the doctor said he didn't see the telltale signs of celiac but he did biopsy. There were a number of other things he noted, like a polyp found in the fundus, and my stomach was very inflamed.       He said to start a gluten free diet right away anyway.  It is hard not to get ahead of myself and wonder about the results and if they come back negative.   
    • Congratulations!!🎆🎇🎊🥂  
    • Becca4130, Being gluten free for a while would cause your blood serology to test negative but many people choose not to finish a gluten challenge because of how bad they feel on gluten. NCGS is a real thing even though most doctors don't recognize it today. See this care2 article that explains what might be  happening in your case. https://www.care2.com/causes/new-study-confirms-existence-of-non-celiac-gluten-sensitivity.html The rate of positive blood serology is 2x higher than biopsy confirmed Celiac disease. see this new research about the rate of NCGS (serology postive Celiac)  in the general public without positive biopsy.  . . though for this research they considered both serology (blood tests) and biopsy confirmed celiac diagnosis as the real rate of Celiac disease in the general public. quoting Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals." Which they say  quoting again "means that numerous people with celiac disease potentially remain undiagnosed" or I think in many causes NCGS is not being declared because they consider a blood positive test inconclusive in the absence of a confirmed biopsy. and it sounds like what is happening in your Case especially since you have been gluten free long enough to not test positive on your blood work. See the Care2 article which is typically 6 months and your antibodies goes down naturally when you are gluten free that long. quoting "Though the cause of the two conditions seems to be very different, the study confirmed that the best treatment is the same for both conditions. After six months of only consuming gluten-free grains, the NCGS group reported a significant improvement in their digestive and non-digestive symptoms, and the immune system markers identified earlier in the study had normalized." ****this is not medical advice but what makes sense to me after having been serology (blood) positive for antibodies that went down on a gluten free diet. You might also see this thread that talks about some of these same issues. I hope this is helpful and good luck on your continued journey. I also meant to add this link http://www.mdmag.com/medical-news/not-everyone-predisposed-to-celiac-disease-develops-it Or It could be you have not developed celiac yet because your gut biome has protected you so far from developing it. quoting "The study authors determined that while about 40 percent of the population have a genetic disposition to celiac disease, just about 1 percent develop the condition upon exposure to gluten. Mice who housed Pseudomonas aeruginosa bacteria (Psa) in their guts – transplanted from celiac patients – metabolized gluten different than mice treated with the probiotic Lactobacillus.

      The researchers further observed that Psa produced gluten sequences that initiated inflammation in celiac patients. Lactobacillus was used to detoxify the gluten.

      "So the type of bacteria that we have in our gut contributes to the digestion of gluten, and the way this digestion is performed could increase or decrease the chances of developing celiac disease in a person with genetic risk,” senior study author Dr. Elena Verdu explain(s)" Again I hope this is helpful. 2 Timothy 2: 7 “Consider what I say; and the Lord give thee understanding in all things” this included. Posterboy by the Grace of God,
    • Fun fact, google your doctors name, 2-4 review sites will have them and their info. You can submit a public review of your doctor.......inform people of this story on the review sites and this doctors "incompetence" in relation to your disease.
    • After I posted this, he called me because I replied to the note questioning if I was reading the test results correctly because they didn't look negative to me. He told me that A. diarrhea is not really a symptom of celiac (huh, wonder why all the poop jokes about it then...) B. if I had both genes plus a positive antibody test, that would mean that there was about a 95% chance that I do have celiac right now, not a potential to develop it and C. if I stay on a gluten free diet (which I don't have to because he says I don't have celiac) then he won't retest the antibodies because of course they will go down and there is no need to test. I'm pretty much speechless. It is abundantly clear why he was the first available when others had a wait.
  • Blog Entries

  • Upcoming Events