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.
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.
Kenwood Kitchen serves up gluten-free Guru
5 July 2012
Kenwood announces gluten-free baking Guru and chef Neville Green will be demonstrating at the Kenwood Kitchen, the Food Show 10am – 11am Saturday 4th August 2012
Representatives of the finest restaurants and cafes in Auckland, as well as top TV personalities, are invited to demonstrate their dishes at the Food Show’s Kenwood Kitchen, and Neville Green is delighted to be representing gluten-free cooking.
“We are just over the moon!” exclaims Neville. “This shows people are really taking notice of the gluten-free area, and loving the recipes we’ve developed. I’m honoured to be at the Kenwood Kitchen - I make no secret of the fact I’m a big Kenwood fan.”
Davina Gray-Ebbett, Spokesperson for Kenwood NZ, says the appointment of Neville is an acknowledgement that his work in the gluten-free field is outstanding.
“Neville’s recipes are astonishingly good. His obsession with finding the perfect ingredients for every recipe has paid off - we know people’s lives have changed by attending his workshops. We’re proud to have him using our mixers and part of our Kenwood Kitchen chef star line up.”
A trained chef and co-founder of ‘Gluten Free Made Easy’, 5 hour gluten-free cooking workshops that use his own recipes, Neville makes it his mission to create delicious dishes that taste as good as their gluten-laden counterparts.
“Breads and pastas have always been the problem area in gluten-free cooking. Finding gluten-free baking that tastes great and that keeps well is really hard,” says Neville. “I’ve dedicated several years to developing recipes that can be made at home, keep well, are healthy and most importantly, taste fantastic.”
At Neville’s workshops, participants learn to make light-as-air scones, crusty baguettes, bursting-with-flavour crackers, crispy pizza bases, silky pasta and delicious, moist, multi grain breads.
Word has spread and Neville and Judy, previously retired, are now finding they have near-fulltime jobs. As well as regularly presenting their workshops, they run the ‘Gluten Free Made Easy’ website and facebook page, and devote time to developing their recipes.
“People can’t believe how good everything tastes, and with word of mouth, the whole thing has just taken off. Cooking with our recipes, gluten-free people rediscover the joy of baking and the deliciousness of food.
“One of the best compliments I’ve had was from the husband of a woman who attended the course. That night she made my pasta recipe for the family. Her husband looked up from his plate and said “It’s like eating real food again!” and that pretty well sums it up.”
With more than 65 years combined experience in the catering and hospitality industry, the Greens really know how to cook. For many years Neville was an executive chef in top hotels and restaurants and also spent 15 years at Air New Zealand, catering for first class passengers.
Judy has worked as a hotel restaurant manager and is passionate about healthy eating.
Neville and Judy also operated the award-winning Meet in the Sandwich lunch bar and café in East Tamaki, which won Customers’ Choice in the 2002 Westpac Manukau Business Excellence Awards.