Showing posts with label reactions. Show all posts
Showing posts with label reactions. Show all posts

Sunday, 10 November 2013

Coeliacs! Should We Lighten Up?

Ok, I realise that I might get an angry backlash from some about this post, but bear with me. Quite recently, I came to the conclusion that we Coeliacs take ourselves a bit too seriously.


Before you jump straight to the comments section, let me explain.

I'm all for getting mad when Coeliac Disease is misrepresented in the media. A recent Telegraph article called the GF diet a "scam", while The Daily Mail prefered the term "con" (because it doesn't help you lose weight). Caught up in pedantry, Today.com tell us that "nobody is actually "allergic" to gluten". Actually, we take a bit of a beating in the press, mostly because ill-informed journalists like to lump people with diagnosed Coeliac Disease and NCGI and faddy gluten free toe-dippers (and everyone in between) together and mock our dietary choices (or not-a-choices, in the case of CD).

What with the bashing we take in the press, you'd think that celebrity chefs might at least have a better understanding of our condition thanks to their training in food. Alas, no. When Coeliac chef Anthony Demetre admitted to gorging on gluten every few months the BBC refused to issue any kind of correction because, "in discussing his eating habits Anthony was expressing his own personal way of coping with the condition and at no point did he advocate it is a diet that others should try." (I'm still not convinced by that brush-off.) When Food Glorious Food judge, Stacie Stewart, described Coeliac Disease as a "lifestyle choice", at least ITV issued an apology. (Although, you might say that since it was pre-recorded the show's makers could have edited the comment out before it caused offense!) Even the usually lovely (tax evasion notwithstanding) Martha Stewart thinks that our dietary restrictions are due to us being fussy.



If that's not enough, we have to deal with poorly researched articles that only cause confusion. Then there's the free from food producers who perpetuate the myth that a gluten free diet somehow helps increase fitness and weight loss in the pursuit of better sales. Oh, and there's the constant need to remind all and sundry that spelt is NOT gluten free!

I think we should stand up for ourselves when the media attacks. We should pull journalists and editors up on nonsense reports and overly personal pieces on gluten free diets, and we should demand that bad advice be corrected. But (and it's a big but) we need to know when to fight and when to back off.

Recently, Paul Hollywood was asked (in a live radio interview) about gluten and wheat free baking. From his comments, some people got upset that he was suggesting that Coeliac Disease was often misdiagnosed. He suggested that people try sourdough and artisanal breads before cutting wheat from their diets completely. I listened to the broadcast and really felt for him, he was clearly "sceptical" about self-diagnosed wheat intolerant people (who, incidentally, really should speak to a GP or dietitian before cutting any food from their diet) and not about medically diagnosed Coeliacs.Angry blog posts, Facebook statuses and tweets ensued. He did take to Twitter that same day to defend himself and admitted that Coeliac Disease, NCGI and gluten free baking was something he needed to do more research on. All credit to him.



And, so, to my point...

I think the biggest reason why Coeliacs take offense to apparent slurs against the gluten free diet is because we're parcelled up with everyone on the GF bandwagon, diagnosed, self-diagnosed, not ever diagnosed and trying-it-because-Miley-Cyrus-does-it. We can't let an opportunity pass without reminding people that we have a MEDICAL CONDITION, it's not a choice (lifestyle or otherwise) and that eating gluten free is the only treatment for that condition.

The problem is, we end up coming across as over-sensitive, touchy and devoid of sense of humour.

When Marcus Brigstocke's 'The Brig Society' aired and episode on food, he was barraged with complaints from Coeliacs and NCGIs who missed the point, that he was mocking those half-hearted trend-driven wheat avoiders. Likewise, Sean Lock's jokes in the video at the top of the page. Where did our sense of humour go?


Should we be so quick to pick up on obvious jokes and genuine errors about Coeliac Disease and NCGI? Perhaps if we gave them a chance to retract, explain or generally apologise for misspeaking we'd be a little less stressed out? 

I roared with laughter at The Brig Society's portrayal of someone who can't eat gluten - unless it's really nice bread. We've all met someone like that, and agree that it degrades the seriousness of our own gluten free needs, so why can't we laugh when someone else points it out? The cartoons of Howard the Celeriac show us a funny side of our gluten intolerance that most of the GF community enjoy. So, can we only laugh at ourselves when 'one of us' cracks the joke?



Yes, sense of humour is a deeply personal thing and what's funny to one person isn't to another. I love that Sean Lock clip, but other Coeliacs said it was ignorant and that it shrinks a real issue into merely an inconvenience. Others thought it was a bit too close to the line between funny and offensive (but then, all of Lock's jokes are).

I read one comment about Sean Lock's jokes saying that, "making jokes about Coeliac Disease is as unfunny as making jokes about cancer or MS." Erm, no. I think that's offensive to people with diseases that require aggressive treatment. We're jolly lucky that we can treat our condition with diet! Having lived under various drug regimens (some with horrible side effects) for nearly 20 years thanks to Crohn's Disease, I found going gluten free empowering. We have the power to effect our own well-being with what we eat, it's great! Let's celebrate that instead of getting upset by harmless jokes.



So yes, pre-diagnosis Coeliac Disease is no joke. It's painful, exhausting and filled with many other health risks. Once we start our gluten free diets, though, life gets better. It takes a bit of getting used to, but it's an inconvenience at most. Eating out is tricky, but not impossible. Some people make insensitive comments, but they're usually insensitive people. It's nothing personal. The gluten free community is a wonderfully supportive bunch of people who are always willing to offer encouragement. Things just aren't that bad.

Isn't it time we learned to laugh at ourselves?

Saturday, 16 March 2013

Crohn's and Colitis UK - Me and IBD

At 31, I might fall a couple of years short of being young enough to get involved with Me and IBD, Crohn's and Colitis UK's support group for people aged 16 - 29, but that doesn't stop me from telling people about it. They offer encouragement through a discussion forum, information sheets and even have information service phone-line to call.



I was diagnosed with Crohn's Disease when I was 13 years old, so I know what it's like to live with IBD throughout secondary school and university. I didn't know anything about Crohn's Disease and I dealt with it be burying my head in the sand, I was operating under a 'what I don't know can't hurt me' theory. It didn't work, when I was 20, I developed abscesses and fistula that I had no idea were due to Crohn's so I ignored it until I was hospitalised. After that I realised I have to know exactly what I was dealing with so I would know the side effects were and if I could do anything to help myself. 

It's never very easy to tell fellow adolescents, "yeah, I have chronic diarrhoea," without the fear that they'll mock you. It's tough enough as an adult to explain to others that your condition means you have bowels with a death-wish ('toilet issues' are a sensitive subject with most people). I was skinny, except for a giant steroid moon-face and combination of the disease and the treatment stunted my growth. I was bullied and excluded by my friends because I looked too young and my prescence in the group was deemed embarrassing. It's something that damaged my emerging sense of self to the point that I had little confidence in myself as a person and still haven't found any self esteem about my appearance.


Me and IBD are there to support young people through all of the rough times by putting them in contact with others going through exactly the same issues. They have made a series of videos with some of the Crohn's and Colitis UK Ambassadors who share their experiences of living with IBD when they were young. I was particularly moved by the videos with Della Thielamay (above) and Rick Parfitt Jr, who at times could be talking about my life, their experiences are so similar to mine.

If you, or a family member, are 16 - 29 years old and living with IBD, you can be part of the Me and IBD video campaign. Just watch this short video and make your own to submit to Crohn's and Colitis UK. Or head over to the Crohn's and Colitis UK website and take part in their survey.

Friday, 6 January 2012

Gluten Free[k]'s Famous Five

Have you noticed that there is a new badge on my sidebar?  

FreeFrom Blogs is (as you might have guessed) a directory of great blogs written for, and by, people with food allergies, intolerances, and Coeliac Disease.  Whether you are dairy-free, egg-free, nut-free, fish, free, soya-free, gluten-free, vegan, or vegetarian, you will find the right blog for your diet!  The 4 founders, Lucy, Amy, Amy, and Gemma launched the site this month - if you haven't done so - check it out now!


When Lucy, Amy, Amy, and Gemma suggested I write a post about my top 5 gluten free products, I thought it was a great idea.  There are some fantastic products out there that really make life as a Coeliac a little bit easier.  I haven't include any bread products, mainly because I think Genius and Warburtons have cornered the market as far as GF bread is concerned.  Also worth a mention are DS Ciabatta Rolls and Breadsticks.  


Here are my favourites (in no particular order).
  1. Dietary Specials shortcrust pastry.  I do make my own pastry, but this a great thing to have in the freezer for those days when life is just too short to be rubbing shortening into flour.  This is a reliable, versatile pastry that I have passed off as my own on more than one occasion...
  2. Young's Free From Fish Fingers. As a child, the only way I would eat fish was as a finger. My tastes may have broadened somewhat now but nothing beats the good old fish finger - I love them with chips, all covered in mayonnaise, or in a butty with Genius bread and loads of ketchup!  
  3. ASDA Free From All Butter Honey and Oat Cookies.  I have mentioned these on my Facebook page because they are a favourite.  Crumbly, chewy, sweet and perfect with a cup of tea.
  4. Nairns Gluten Free Oatcakes.  A definite store cupboard staple.  Not just for cheese either, they are good with sweet toppings like jam and make a great grab and run snack.  The oats in these oatcakes are farmed by coeliacs, so I am completely at ease about eating these.  
  5. Genius Gluten Free Cheese and Onion Slice.  Deliciously flaky pastry filled with tasty cheese, potato and onion, these slices are available at Asda.  I used to love Greggs cheese and onions pasties in my pre-coeliac life, and these gluten free delights are far better than I remember the Greggs version ever being.
Of course, there are many more brilliant gluten free products available.  I would love to hear from you about your favourites.

Sunday, 18 December 2011

Free From & Festive - Day 7

I make more cookies at Christmas than I do in the rest of the year combined! At a time when you have more guests in your home than usual, and you are visiting friends and relatives, cookies are ideal.  What could be better than greeting visitors with cookies, warm from the oven, or a tin of homemade cookies as a gift for your host?

The holy grail for the cookie baker is that deliciously soft, but chewy, American-style cookie.  Bunmi at Foods You Can has come up with the perfect cookie recipe for you to check out.

"All very well," I hear you say, "but I don't bake.  Never have."

Neither had Alex over at Food Allergy and Intolerance Ink.  He has baked Spicy Mesquite Cookies for the very first time!  Head over there now to see how it went!
Bunmi's American Style Cookies

Sunday, 10 April 2011

The Demetre Debacle

If you live in the UK I'm sure you are aware of the comments made by Coeliac chef Anthony Demetre on Saturday Kitchen (aired 09/04/2011).  If not, then have a look at this blog post by The GF Traveller.  This is not the first time Demetre has made ridiculous claims about eating gluten with Coeliac Disease; in 2009 he was interviewed by Swell City Guide, here are some excerpts:

"Q: How has being a coeliac influenced your menus, cooking and life in general?
A: Before being diagnosed 100% coeliac, I was quite cynical of people with the disease as well as other intolerances and thought it was just an excuse to diet. Since being diagnosed, my perception has changed enormously. It also helped when my gastroenterologist (who is a foodie) assured me that the options for coeliacs are not dull and that I would feel a lot better for it. I now always make sure that I have 1-3 dishes that are gluten-free on the menu.


Q: Best piece of advice you would give others who are suffer from gluten sensitivity/intolerance (Coeliac Disease) yet can’t bear to stop eating all the foods they love?
A: I go through stages of abstaining from gluten and then have a week of submittal. As a chef, it is difficult to completely avoid gluten, but I always avoid inferior gluten products. I can never refuse a toasted crusty piece of sourdough, but I am very choosy and stay away from bleached, un-organic flours. I have also started researching buckwheat flour, which is gluten-free. And now, leading supermarkets such as Waitrose have introduced an extensive range of products free from allergens, wheat, gluten or nuts. The diet of a coeliac actually promotes good health."



I have a better idea for others with Coeliac Disease who can't bear to stop eating all they foods they love.  Find gluten free alternatives.  It is as simple and as obvious at that.  We know the consequences of eating gluten, the pain, fatique, digestive problems (to put it lightly), anemia, osteoporosis, risk of bowel cancer... Why, oh why, would anyone with Coeliac Disease deliberately eat gluten?  Yes, free from products in the supermarkets are expensive.  No, gluten free doesn't have exactly the same texture as gluten-full.  However, if you experiment, you can get it pretty darn close and making it yourself will be cheaper than shop-bought.  Plus, there are so many naturally gluten free foods out there that you just don't need to mourn the loss of foods that, let's face it, make you ill.  I've said it before, my diet has become more varied since being diagnosed Coeliac.  I was forced to try new things, and it has been a benefit.  I don't miss my old diet.


That said, I do occasionally crave gluten-full items.  Recently I asked this question on Twitter; "what foods from your pre-gluten-free days do you miss the most?" and one response was "Cinnabon".  For those who don't know, Cinnabon is a food chain in the USA who sell cinnamon buns and other similar products.  After I received that tweet I was very much in the mood for cinnamon buns...


You won't miss the gluten, I promise!
 Cinnamon Buns
These are a bit of a faff, lots of stages, lots of washing up.  You might be cursing my name when you bake these yourself, but once you taste them all will be forgiven!


For the dough
300ml milk, at blood temperature (stick a clean finger in it, if it doesn't feel hot or cold then you're there)
75g butter, melted
7g dried yeast (I used Doves Farm)
100g caster sugar
550g Doves Farm Gluten Free Bread Mix
3 large eggs
1 tsp salt


For the filling
200g caster sugar
2 tbsp ground cinnamon
70g butter, softened


For the glaze
50g cream cheese (check it's gluten free, I didn't once...)
25g butter, softened
100g icing sugar



  •  In a bowl, combine milk, butter, eggs, sugar and yeast.
  • Combine flour and salt, then add to the bowl of wet ingredients and mix well into a sticky dough.
  • Place the dough into a greased bowl, cover with cling film and leave in a warm place for an hour.
  • Cut 2 pieces of greaseproof paper, about 50cm in length.  Put one piece on your work surface.
  • Empty the dough on to the paper, then place the other piece of greaseproof paper on top.  (The dough will still be quite sticky and this is the best way I've found to roll it out without losing half the dough to rolling pin, hands and work surface!  Also, if you're handling the dough, put some oil on your hands to stop it sticking to you!)
  • Use a rolling pin to roll the dough out to about 2cm thick.  Peel of the top sheet of greaseproof paper, but don't throw it away.
  • In a bowl, combine the butter, cinnamon and sugar for the filling.  You will end up with a kind of sandy mixture.  
  • Sprinkle the filling over the flattened dough.
  • Now, (think swiss roll) pick up one edge of the bottom sheet of greaseproof paper and use it to start to roll the dough, if you fold the edge of the dough over then you can lift the greaseproof paper to encourage the rest to roll up.
  • Remember that second piece of greaseproof paper?  As you roll up the dough, place that piece on the work surface so you can drop your lovely rolled dough on it, thus saving it from sticking.
(It should look a bit like this)

  • Oil a knife, and cut slices about 4cm thick and place these slices in a baking tin.  If you need to you can squash them in a bit.

  • Cover with cling film and put back in the warm place for a further hour, or leave overnight in the fridge.
  • Heat your oven to 200 degrees Celsius.
  • Remove cling film and bake for 20 minutes.
  • Meanwhile, combine the cream cheese, butter and sugar to a smooth paste.
  • As soon as you take the cooked buns out of the oven, spread the glaze over the top, leave to cool slightly before you remove them from the tin, it is easier to remove then while they are still a wee bit warm.


Ta da!!


Enjoy.


(Phil Vickery, Coeliac UK National Food Ambassador has released a statement about the Demetre Debacle, you can read it here.)


 Added 12/04/2011...
I have received this response from the BBC Complaints department regarding Anthony Demtre's comments:


"Thank you for contacting us regarding the BBC One programme ‘Saturday Kitchen’ broadcast on 9 April.

We understand you were unhappy with the comments made by Anthony Demetre about his eating habits even though he has been diagnosed with Coeliac disease.

Anthony is a diagnosed coeliac and his children have shown signs of wheat intolerance. He therefore cooked a dish that was without gluten as it is something he has always been keen to support within his restaurant business. 

In discussing his eating habits Anthony was expressing his own personal way of coping with the condition and at no point did he advocate it as a diet that others should try. He accepts that maybe his choice of words could have been better judged but at no point did he intend to anger people and he is perfectly entitled to control his eating in any way he deems right for him. However, he apologises should anyone have been offended or upset by his words but he will continue to serve and cook gluten free food, something that is very unusual in the world of professional chefs.

'Saturday Kitchen' highlights a range of different culinary style and foods. We always strive to provide recipes that are suitable for all diets and we will continue to do so."

Saturday, 2 October 2010

High Tea: Gluten Free!

I was at a wedding this summer where at least 3 of the guests required a gluten free meal.  In fact, the bride once shared a house with a Coeliac so she is always fabulous at catering gluten free.  Her wedding was no different, I was very well fed, down to gluten free canapes on the lawn.  When the waiter brought gluten free bread to the table to accompany my starter, another guest at the table questioned me as to how I got it.  I explained that I have Coeliac Disease so couldn't eat gluten, and that I informed the happy couple of this when I RSVP-ed.  She announced that she had a wheat intolerance, but hadn't thought to mention it on her RSVP.  At that point, the Musician and I exchanged a knowing look (we have a mutual friend who professes to a wheat intolerance, but tends to overlook the wheat content of any foods she enjoys!)  Sure enough, this girl avoided bread during the starter, and discarded the pastry from her beef wellington, but the bread based dessert was devoured.  This annoys me.  If it makes you ill, don't eat it!!!  It doesn't help to enhance the understanding of others about the effects of gluten on someone with Coeliacs either.  If you know someone who claims that they can't eat wheat, then they ask for cake, them it becomes very easy to underestimate the effects of even the smallest amount of gluten of a person who truly can't eat wheat.

If you this I am unfairly generalising all people claiming a wheat intolerance, it happened again today!  I was at high tea at The Three Tuns pub in Lower Halstow for a friend's hen party (a brilliant idea).  I wasn't expecting to be able to eat anything - high tea consisting of sandwiches and cakes - however, I was greeted by a platter of gluten free open sandwiches (gluten free English muffins and seeded rolls, split and topped with delicious ham, egg, cheese and tuna) and a selection of gluten free cakes.  I was delighted.  It lifts my spirits when people consider my diet and accommodate me.  As I exclaimed my joy at the plate of goodies in front of me, further up the table another member of the party stated that she, too had a wheat intolerance.  As she spoke, she was slicing open a (wheat) scone and covering it with jam...  Later, she asked if she could have some of my open sandwiches, because, and I quote "I only had cakes, because the sandwiches have too much wheat in them".  I did share, but I was dumbfounded.  I am sure there are plenty of wheat intolerant people out there who avoid wheat diligently, and probably Coeliacs' out there who ignore their need for a gluten free when tempted, but I just don't understand it.  Any accidental gluten consumption has left me sick, weak and miserable, so why would someone knowingly do that to themselves?

Wednesday, 11 July 2007

Feeling Ble

I've actually been feeling a lot better over the last few weeks! Still exhausted but, as my dietitian explained, my iron levels were so low that I need to replenish my stores before the levels in my blood return to normal and I can get some energy! I've put on weight too. All in all I'm feeling quite positive...

...Except for a very silly slip up. I was in France for a friend's wedding a couple of weekends ago. I checked up the celiac travel website (very good, check it out) and although I didn't print out the restaurant cards in french, I did take note as to what the offending ingredients were translated. This meant that when I came to buy some sweets in a shop I could read the ingredients and know that they were OK. Or at least that was the plan! I managed to completely overlook the word "ble" (with an accent above the e), which is wheat. I had been munching on the sweets for a week before it occurred to me that the word looked familiar. I felt progressively worse all week and it's taken me a while to recover. Next time I'll print out the restaurant card and save myself the trouble!

Anyway, apart from that, I've been making some exciting gluten free discoveries thanks to The Fiance and The In-Laws. Tinkyada Joy rice pasta - available in the USA- is great, just like normal pasta. The In-Laws brought some over for me when they visited, plus some exciting cake mix that I've not tried yet. My mum bought some wonderful gluten free sausages for my visit home, I'm not sure who made them - she got them at a farmers market - but mum is going to find out and see if they do mail order. They were definitely the best sausages so far. The Black Farmer sausages are also very tasty and are sold in Tesco.

I've also have some restaurant experiences. My absolute favourite visit was to the Beech Trees near Killern, just outside Glasgow. All the gluten free items were marked on the menu and they showed real understanding about cross contamination. My mum had been there previously and when she enquired about dining with someone with Coeliacs they gave her a copy of the menu to show me before we got there. Very helpful. The food was delicious and the servings were huge, I almost didn't manage dessert! Sarti on Bath St in Glasgow, were rubbish. The hostess/waitress was rude and seemed to find my questions about gluten free foods tiresome, they do provide gluten free pasta but don't offer any guidance on the pasta sauces. Also, the waitress only really told me what was wheat free, I don't think she knew, or cared, that there is more to it than that. It's so important that restaurant staff understand that this is something that makes us ill, we're not just being faddy or fussy.

Monday, 21 May 2007

Gluten free fried breakfast

Yum, the humble fry-up is mainly gluten-free! Add gluten-free sausages and gluten-free bread to fry (this works really well, it comes out nice and crunchy) and you're sorted. The Fiance is delighted, at least one of his favourite meals is still on the menu!

Went to a barbeque yesterday. I quickly realised that there was nothing there I could eat. Fortunately, I had dinner before I went out so it was ok. We're having a barbeque at our house next week (if it doesn't rain...) so I need to make sure there's something I can eat, I could probably cook it on the grill to avoid contamination, or have it cooked first on the BBQ. I'll make gluten free side dishes I think.

I'm quite surprised by people's reactions to this diet. I thought people would say "bring your own food please" when I went to their houses, but they actually say "tell me what you can't eat and I'll make sure my food is ok for you". One friend has even offered to cook me a gluten-free meal so I can put it in my freezer for when I can't be bothered to cook! How lovely. I am still fully prepared to take my own food to places if it make life easier for them or me. People are really interested in what Coeliacs is and what the diet entails. I thought friends would get sick of gluten-free-chat, but they have loads of questions and want to know how I'm getting on. I'm feeling massively encouraged by this. Even though I could eat anything at the barbeque last night, I'm still glad I went. It was the boost I was needing.

Off to find some recipes for gluten-free barbeque food!