We are proud to support IE Produce and the service they provide to the Coeliac Society. With over 2,000 gluten free items in stock, and the added bonus of many being organic, IE Produce is a great place to shop for all your gluten free needs.
Gill Keuskamp
Coeliac Society of NZ (Inc)
WHAT DOES GLUTEN FREE MEAN?
Food standards in NZ are jointly made with Australia. The organisation is called Food Standards Australia New Zealand (FSANZ) and the regulations are under continual review and development. ( www.foodstandards.gov.au ). Most people think that the joint standards are a good idea because they remove trade barriers and allow easier access to each country’s markets. Historically Australia has had two standards regarding the gluten content of food for those with coeliac disease and this was carried to the FSANZ standard. Many people with coeliac disease find it difficult to decide which one to use. Another problem is that the analytical methods for detecting gluten have become increasingly sensitive and gluten can now sometimes be detected in foods where previously none could be detected. Oats have also been the subject of discussion as there are now long term studies from Scandinavia which show that daily consumption of porridge oats do not damage the bowel lining even over long periods of time. Thus it appears probable that the original decision that oats contains a related toxic protein for coeliacs may have been wrong. More long-term studies are needed.
The FSANZ standard for gluten free food has been under review and the Final Assessment Report, (P264) has now been passed by the Food Standards Council and the food regulations changed to state the following:
Standard 1.2.8 Claims in relation to gluten content of food
A claim to the effect that a food is gluten free must not be made in relation to a food unless the food contains no
(a) detectable gluten; and
(b) no –
(i) oats or their products; or
(ii) cereals containing gluten that have been malted, or their products
A claim to the effect that a food has a low gluten content must not be made in relation to a food unless the food contains no more than 20 mg gluten per 100g of the food.
The major change has been in the Low Gluten claim, which now makes a maximum level of 20mg gluten/100g of food as the sole criteria for making a low gluten claim.
The prohibition on oats and malt has also been removed for the low gluten claim.
The NZ Society of Gastroenterologists and the NZ Dietetic Association have stated that the Low Gluten Standard is generally considered the appropriate treatment standard for those with coeliac disease.
Information about Coeliac Disease
Coeliac Disease, sometimes called Coeliac Sprue, is a medical condition and is a permanent intestinal intolerance to dietary gluten. In Coeliac Disease the cells of the small bowel (intestine) are damaged. This causes a flattening of the tiny, finger like projections, called villi, which line the inside of the bowel. The function of the cells on normal villi is to breakdown and absorb nutrients in food. In Coeliac Disease, these cells become flat and inflamed and the surface area, which enables the absorption of nutrients and minerals from food, is seriously depleted. This leads to deficiencies in vitamins, iron, folic acid and calcium, because of poor absorption. Sugars, proteins and fats are often poorly absorbed as well. The only treatment needed is a gluten-free diet. In this diet wheat, rye, barley, triticale (wheat/rye hybrid grain) and possibly oats are completely eliminated. To be effective the diet must be strictly and permanently adher ed to for life and should therefore only be begun after a proven diagnosis.
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