Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Queenstown, New Zealand

Julie-uk-nz

Recommended Posts

Julie-uk-nz Apprentice
Julie-uk-nz
Posted

Hi Guys,

I moved to Queenstown a couple of months ago and eating out has become possible again :D

Menu's have gluten free options and the servers are gluten free knowledgable or they will find the information out for you with no probelms.

Just thought I'd let you know if you're planning a holiday over here.

Cheers Julie

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


hathor Contributor
hathor
Posted

Thanks. We are actually planning a visit to Australia and New Zealand. From what I hear, it will be easier to eat out than it is here in the US.

Our first trip this year will be to the UK actually. (My husband is retiring in 1 1/2 months; hence the idea of multiple trips -- I don't know if we'll keep this up or not).

cattriona Newbie
cattriona
Posted

If you're travelling to Australia, Sydney and Melbourne have some great gluten-free places, and you can generally get a wide range of gluten-free products in supermarkets. A good website is www.yourrestaurants.com to find a range of gluten-free restaurants. However, there are still a few places we went to when travelling to Australia that aren't necessarily advertised as celiac friendly, so you just have to look around. I've also heard from a friend of mine that England is very celiac friendly, as there are so many celiacs over there, so hopefully you'll find it pretty easy to find gluten-free food.

Have fun on your holiday!

  • 2 years later...
Jessie A Newbie
Jessie A
Posted

Hey Guys,

I arrived in Dunedin, New Zealand in the beginning of January and since then I've been having a really hard time reading labels. I was recently diagnosed with celiac (Oct 2009) but I've got a pretty good grip on what chemicals/preservatives I can and can't eat. The only issue here is New Zealand food ingredients are numbers more often than words and I don't know what those numbers equate to in words. As you can imagine I've been messing up (a lot) and haven't been feeling that great. Does anyone know where I can find a list of gluten free ingredients in number form? I don't really know where else to ask - people at the actual grocery stores aren't really that helpful.

I would really appreciate any help!

Thank you!

Jessie

mushroom Proficient
mushroom
Posted

Hey Guys,

I arrived in Dunedin, New Zealand in the beginning of January and since then I've been having a really hard time reading labels. I was recently diagnosed with celiac (Oct 2009) but I've got a pretty good grip on what chemicals/preservatives I can and can't eat. The only issue here is New Zealand food ingredients are numbers more often than words and I don't know what those numbers equate to in words. As you can imagine I've been messing up (a lot) and haven't been feeling that great. Does anyone know where I can find a list of gluten free ingredients in number form? I don't really know where else to ask - people at the actual grocery stores aren't really that helpful.

I would really appreciate any help!

Thank you!

Jessie

Jessie, I posted this in your other thread. Here it is again:

FSANZ has also produced a booklet called

  • 2 weeks later...
Olivegirl Newbie
Olivegirl
Posted

Hi Jessie

You don't really need to know what the numbers mean. In Australia and NZ all labels, by law, must indicate if the product contains wheat, rye, oats or barley. Therefore if you do not see any of these words in the ingredient list, the product is gluten free. Also, keep in mind that the words 'gluten free' on a label override the ingredient list.

NZ and Australia have the same labelling laws, so if you contact the local coeliac society in either country they should be able to help you out if you have further questions regarding reading labels.

  • 2 weeks later...
amber Explorer
amber
Posted

Hi Jessie

You don't really need to know what the numbers mean. In Australia and NZ all labels, by law, must indicate if the product contains wheat, rye, oats or barley. Therefore if you do not see any of these words in the ingredient list, the product is gluten free. Also, keep in mind that the words 'gluten free' on a label override the ingredient list.

NZ and Australia have the same labelling laws, so if you contact the local coeliac society in either country they should be able to help you out if you have further questions regarding reading labels.

As Olivegirl says you can tell straight away if a product is gluten free just by reading the label. All allergy causing ingredients must be stated on label by law. There are 3 exceptions to this rule though. If you see glucose syrup (wheat), Dextrose (wheat) and caramel (wheat) they are GLUTEN FREE as they are so highly processed that there is no detectable gluten. Otherwise if you see wheat on the label than it is NOT gluten free. Once you know how to read labels it should be a breeze finding gluten free foods in NZ and Australia as they have the same labelling laws.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      0

      Gluten-Free Lemon Poppy Seed Shortbread

    2. cristiana
      - cristiana replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      Hi @KathyR37 and a very warm welcome here. I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana
    3. trents
      - trents replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    4. Theresa2407
      - Theresa2407 replied to Theresa2407's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Probiotics

      thank you for your advice. I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated. I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    5. KathyR37
      - KathyR37 replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and gloves when cooking for them. One huge problem...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,818
    • Most Online (within 30 mins)
      7,748
    STy
    Newest Member
    STy
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • cristiana
      New here

      By cristiana · Posted

      Hi @KathyR37 and a very warm welcome here.  I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana  
    • trents
      New here

      By trents · Posted

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    • Theresa2407
      Probiotics

      By Theresa2407 · Posted

      thank you for your advice.   I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated.  I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    • KathyR37
      New here

      By KathyR37 · Posted

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and  gloves when cooking for them. One huge problem I have is a gag reflex out of this world and if something doesn't taste good it is not going down. Most commercially made breads and such taste like old cardboard.Pastas are about the same. I did find one flour that I like and use it regularly, but it is so expensive! All gluten free food is way more expensive. I only eat twice a day because I cannot afford to buy all that. We live on a very low income so my food purchases are quite limited.
    • Scott Adams
      New here

      By Scott Adams · Posted

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are feelings many in the community know all too well. Your question about whether you should just eat what you want and manage the symptoms is a heartbreaking one, born from years of frustration. It's crucial to know that the diarrhea is a sign of ongoing damage to your small intestine from gluten, and simply managing the symptom with Imodium doesn't stop that internal harm or the risk of other complications. The fact that you are still getting sick within an hour of eating, even while trying to be gluten-free, is a huge red flag that something isn't right. This could be due to cross-contamination in your kitchen (e.g., using a shared toaster, colander, or condiment jars), hidden gluten in foods, or the possibility of another concurrent condition like refractory celiac disease. Don't give up!  This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.