The Well Fed Coeliac

From 9lbs at 9 months old to thriving coeliac. Diagnosed in 1976. Eating, dining, travelling - all positively Coeliac. Well fed & blogging.

[wellfedcoeliac]

Coeliac Awareness Week

This being Coeliac Awareness Week 2020, I thought I would write about the ways that the Coeliac Society of Ireland has helped me as a coeliac throughout my life.

The Coeliac Society of Ireland turns 50 this year. In 1970, a group of parents of coeliac children, health professionals and some coeliacs, got together to form the Society, with a view to making more information available to those who must stick to a gluten free diet for life.

I probably started the #glutenfree diet in 1975, though my official diagnosis didn’t come until about a year later. Some of my earliest memories around being coeliac involve the Society - the thin pamphlet that was the Food List, the recipe sheets, the book about Coeliac Disease with its photos of damaged villi and the Christmas parties at which I could eat anything I wanted. These were organised by volunteers who brought tables full of gluten-free goodies for those kids who were used to being left out at parties. 

Thanks to the Society my parents were able to navigate those first uncertain years of my life, ensuring I was well and thriving - a far cry from the 9lb puking 9 month old I once was. 

We dabbled with membership for many years and then as recession hit, we stopped renewing and I didn’t get back in touch with the Society until I was in my twenties. The internet had come along and the Society’s website helped me to discover that certain NSAID tablets I was taking for a repetitive strain injury, had caused a coeliac reaction. I also realised that I knew nothing about cross contamination. In fact, I wondered how I wasn’t constantly ill because I was not sticking properly to my diet at all. 

Fast forward a few months and I was a converted coeliac, back in the saddle and in control of my health and sticking strictly to the Food List and to the advice around cross contamination. I began going to meetings, sticking my hand up to ask why the Society wasn’t doing more for coeliacs eating out. Before I knew it I was having a coffee with the Chairperson of the Eastern Branch and not long after that I was on a committee.

I volunteered in the office, helping out with admin tasks at a time when I was between jobs. That led to a full-time role. I resigned as a volunteer on the Eastern Branch committee - leaving my husband to take my place. In 2003 I started working in the Society where I stayed until late 2014. It was a tough decision to leave, but it was time to move on.

But you never really move on when you’re coeliac. You can’t, its lifelong. So before I knew it, I was back working in the coeliac community, becoming Awards Coordinator for the newly launched FreeFrom Food Awards Ireland. The founder, John Burke, became my new coeliac bestie. Joyfully, I had made a number of great friends over the years working with the Society and these remain pals today. 

Now, the Coeliac Society and the FreeFrom Food Awards support each other’s endeavours and indeed, it was my pleasure to be interviewed by CEO Gill Brennan at their online Tea Party yesterday during #CoeliacAwarenessWeek. The Society has come a long way and yet many of the faces on this online zoom party were very familiar. Among them, I have to mention the wonderful Dr Nick Kennedy who has been President for over 10 years, giving an inordinate amount of time to help those who couldn’t find answers anywhere else when it came to medical queries. 

Also spotted were members who I spoke to frequently on the phone or at events. We bonded because we each got it - the challenges of staying gluten-free while actually having a life. Having your cake and eating it so to speak. 

Looking back, I can say that within my personal life, within my career and regarding my health, the Coeliac Society has always had my back. I am glad I got to volunteer, to work there and to remain a stalwart and loyal member. There are many challenges for a small staff with limited funding to meet, but there is an excellent team in place and I have no doubt that there are another 50 years to come. Unless they find a cure. But that’s another blog post, for another day. 

Happy birthday CSI, from your most wellfedcoeliac. 

[wellfedcoeliac]

The Progress of Pasta

It ocurred to me yesterday that I was 'a good age' before I ever tasted gluten free pasta. I'm talking twenties. Mine, not the last century's.

And I recall that it was expensive, insipid, mushy and it gave off a white layer of foam that was more reminiscient of boiling bacon than the Italian staple we are used to now.

So rather than suffer this dirge I used to suppliment rice into any dish calling for pasta. Rice Bolognaise anyone? I became reknowned for it, especially during one summer in Greece where I lived on Rice Funghi. So much so, that when I visited the restaurant I worked at the following year, on ordering the chef stomped out to greet me - knowing it could only be me.

I still eat a lot of rice. But equally a lot of guten free pasta and I'm working through the brands. I recently discovered Rigatoni which needs cooking for nearly 20 minutes to be edible, but I love it. I love that its al dente break your teeth. Perhaps it's an ante dote to the foamy mush.

Truly the great thing about gluten free pasta at the moment is that I can actually serve it to the Hungry Mouths with less complaints, sometimes even none. Even the Bank Manager doesn't complain about the cost and in fact he excitedly pointed out that its only €0.50 dearer in Aldi for the gluten free pasta, its almost not worth claiming the tax back, says he.

We're still claiming. That GF bag is a hell of a lot smaller than the gluteny version.

All in all gluten free pasta has become less mush like, with more bite, even flavour and definitely its more affordable.

Maybe it will never be the true alternative the proper wheat based carb loader (a lot of carb loading in our house around People's marathon schedules). But it is edible and easy to make and carries a good GF pesto with tasty results.

I know if you've been newly diagnosed, GF anything is never as good as 'the real thing' but in a world where we we have meatless burgers and milk from almonds, maybe gluten free pasta is not so nuts after all.

[wellfedcoeliac]

Photos of the wins on my travels from Moneygall to Charleville etc... 

[wellfedcoeliac]

From Moneygall to Charleville #WellFedCoeliac

I had fierce excitement last week in Barak Obama Plaza in Moneygall not just because they had life sized cardboard cut out of Barak and Michelle for photos (you'd have to) but also because I got a fab gf bap! Naturally I started the cross-contamination interrogation, but the server was all over it, changing her gloves, chopping board, using separate section to toast. I was so impressed. And it was delicious courtesy of Goodness Grains! Lots of gf products around plaza such as The Foods of Athenry, O'Donnells Crisps etc. I was extremely #wellfedcoeliac

Posted this in a fb group for fellow coeliacs and its interesting how much people commented on it or liked it - it shows that when coeliacs are travelling they do need options, just like everyone else and how appreciative we are when we hear that there are places that make such efforts. It can brighten up a very long journey and make an otherwise hunger-filled day.  

Also a shout-out to the Charleville Park Hotel who hosted a conference I was attending. There was some confusion over the bar food on the night before, but it was very well handled by the Conference Manager, who was totally on point. I managed to have chowder and thai curry. The breakfast the next morning was of champions. Pictured below. 10 out of 10 for having a variety of options for coeliacs, with separate areas for cereal and to make toast - plus a cooked breakfast direct from the kitchen to reduce x-contamination. Finally, the lunch was excellent - the conference opted for roast chicken, the gravy was gluten-free and it came with plenty of tasty trimmings. I was indeed, once again, a #wellfedcoeliac #thedietisfecked #Icantcomplain

Next stop - Bath! I'll report back....

[emmacconway]

Dinner! #GlutenFree #WellFedCoeliac thanks @aldi_ireland #WentInForOneThing found tonnes of #GF including Black Bean Spaghetti, GF Meatballs and GF burgers. #Tasty #Flavoursome #Easy #FamilyFavorite https://www.instagram.com/p/BtRaGtEHhBD/?utm_source=ig_tumblr_share&igshid=1zet5b7m2iq6

[wellfedcoeliac]

Campagne, Kilkenny - review

Its not often I have the opportunity to get to a Mitchellin Star restaurant. My dining out often revolves around suitability for kids or proximity to home, so that vital time-away-from-kids can be spent on eating not travelling. And of course, is it suitable for coeliacs?

The invitation therefore to a close friend's significant birthday night out at Campagne, was welcome - as long as they could provide gluten-free...

A quick scan of reviews on tripadvisor, while mixed in general ("amazing" vs "expensive") assured me that coeliacs were well catered for. So how did that compare to my experience?

On arrival fresh baked normal bread was brought to the table. I had begun to ask about my options on the three courses set menu for our party. The server offerred to bring me some gluten-free bread and being a gin or two into the evening, I let her. There were two slices, one brown, one white, lightly toasted so the butter melted into them. Very satisfying.

There were 4-5 options on each course and only one of each was not gluten-free or adaptable. Things were looking up.

I chose the organic salmon to start and the lamb as main. The salmon was incredibly fresh, just the right side of done and came with an oval-shaped portion of potato salad. The flavours were delicate, well paired and the portion perfect, pictured below.

There was a slight delay with our mains, in part down to the seating arrangements of our party and the fact that we brought 5 kids. The staff were very accommodating and offered a simpler choice of baked chicken with chips or mash and gravy for the younger diners.

When it arrived - and I was starving - the portion was impressive, which I hadn't expected from some online comments. There were two types of lamb, shoulder and rump. It sat upon a bed of broad beans and peas. Sides of mashed potato accompanied. We ordered additional carrots with wild garlic butter and a cauliflower gratin that I didn't get to taste. I wouldn't have had room.

The carrots were perfectly al dente, the lamp tender and a palpable difference in the two cuts, the broad beans tender. I devoured it. The mash, oh goodness, could they just bottle that pleae - ultimate comfort food. I would go back for that alone.

We tried a number of wines, varying between red and white. There was enough on the wine list to keep our discerning group busy. I particularly enjoyed the Rioja, which went well with the lamb.

Other choices I could have had were ox tongue for starter or beef or John Dorey for main. I tried some of the other gluten-free dishes but had no regrets for going with the lamb, cooked to the recommendation of the chef.

Creme brulee was one of the dessert offerings but I never miss the chance of a cheese board. Crackers were substitued by gluten-free bread - I ordered this at the beginning of the meal with an empty belly and uncertainty about the portion size. I struggled to eat the four variances of cheese, never mind the bread.

[wellfedcoeliac]

Review: M&S Gluten Free Meatballs

I did the child in a sweet shop dance yesterday in Marks & Spencers, Jervis St, when I spotted this extensive range of gluten-free...

I picked up some Veal Meatballs with a Harissa Sauce for dinner, as well as some sausage rolls and cheese and onion pastries. I repeat, pastries! The excitement!

You can see the gluten free symbol used by M&S on the bottom panel, also pictured up close further below. They also have some dairy free options.

These were easy enough to prepare, fried in olive oil ( which I drained off) then add sauce for two minutes. The Harissa was lightly morroccan in flavour but I personally would have liked it to be spicer. But that's my thing.

Cooking, visual and aroma wise they were enjoyable and quick. I served it with stir fried vegetables and there was ample amount ffor myself and hubby, while my ten year old polished off the leftovers.

I will report back on the rest of the range. Did I mention cheesecake!

[wellfedcoeliac]

Claiming Tax as an Irish Coeliac

So, amazing as it is, I still meet diagnosed coeliacs, who are not aware that they are entitled to claim back tax on gluten-free products every year. 

We all know the cost of gluten-free food is high. Especially if you consume a lot of bread, cereal, pasta - I don’t personally, but picture a household with a parent and two teenagers all coeliac. Teenagers have hollow legs. Or more scientifically if they are involved in sport, they require special nutritional needs. You can read more about that here 

For me, an adult coeliac diagnosed since babyhood, bread is not as fundamental to me, I could go days without it. Many people diagnosed as older children, or adults, may find bread is an important part of their diet. Either way, by eating a modest amount of pasta, confectionery foods, gluten-free sausages and convenience foods - it adds up significantly by the end of the year. In fact, when it comes to totting up receipts, it is only then that I notice just how much I have spent by comparing that family loaf of bread at €1.70 to the teeny tiny gluten-free loaf at as much as €3.30. 

I have no gripe with gluten-free food being more expensive. As a lifelong coeliac, I am conditioned to paying more for safe gluten-free foods. It’s my health. But that does impact on your wealth. 

Therefore, I would suggest anyone who is coeliac, but not claiming - rethink it. You will be surprised. 

How does it work? 

Keep all of your food receipts, wherever you‘ve shopped and bought something gluten-free. Some supermarkets give you a Certificate at the of the year detailing how much you have spent - this is a useful convenience, but if you shop around, you will need to register in those stores that supply them. And you will still need to keep your receipts for 6 years.

Store your receipts in a handy to reach place. After many years of doing this, I have finally begun adding them monthly, then filing away those I’ve added - it’s tidier and less of a job at the end of the year.

Use excel - the easiest thing is to set up an excel sheet and enter each amount into the sheet, which tots it up for you. All you need is the final amount. 

Use your online revenue form Med 1 or obtain a copy of this form from the Tax Office. All medical expenses are entered into this for a family, so you may be already using it. The gluten-free foods amount is entered here. You do not submit receipts, but keep them in case of random audit. 

You can only claim for specially rendered gluten free foods - rice cakes are not allowed, nor the supermarket brand bag of rice that happens to be gluten-free, nor the sauce you favour because it’s in the Coeliac Society of Ireland’s Food List. Foods have to be specially manufactured gluten-free. 

But that leaves loads to claim on. And to be honest, I wouldn’t risk arguing it because we all know how easy it for these limited benefits to disappear at the stroke of a pen. 

The Well Fed Coeliac Tip Sheet 

8  Claim back tax - it may be worth a significant rebate at the end of the year.

9  Keep all your receipts - even if it’s not clear to you which ones are gluten-free mark them or add them to a spreadsheet as you go.

10 Only claim for foods that are rendered gluten-free.

11 If it’s your first year to claim, you may need a letter from your GP to support your coeliac diagnosis. (I have never been asked for this, but you have been hereby advised!)

[wellfedcoeliac]

Just in case-eating - overcompensating as a coeliac

It was a pleasure to be part of Team FreeFrom Food Awards Ireland at a gathering in the Invest NI offices in Belfast, recently, where we celebrated the 21 awards taken by Northern Ireland companies in this year’s awards.  

Celebration is of course linked with food, indeed the various products which got gold, silver or bronze, were cooked and presented to the gathering to sample. Given that all of the foods on offer were gluten-free - I’m not the Well Fed Coeliac for nothing – I sampled.  

On the trip to Belfast, I did the typical coeliac-pre-planning just-in-case activity of eating before you get there. I had a decent sandwich (thanks Brennan’s, one of my go-to brands for sandwiches), fruit and popcorn, during the two hour drive, across lunchtime.

Stockpiling didn’t matter. As soon as the freefrom sausages made an appearance, the ‘its gluten-free, I HAVE TO’ instinct kicked in and I managed numerous cocktail sausages (thanks Doherty Meats), some of Oh So Leans’ low fat, gluten-free sausages, their chicken and rice meal, soup, Coco Mojo’s coconut water (so refreshing), meat balls (Doherty’s), Pizzado pizza and at least two Mash Direct sweet potato croquettes – it’s a vegetable right?

To be fair, I didn’t bother with dinner, still it made me think. Why did I eat so much? Have I no restraint? Yet if it wasn’t gluten-free I wouldn’t sniff at it. Or do I feel the need to eat, just because it’s gluten-free. Or, just in case?

Overeat vs Nothing to Eat

I did discuss this issue once with a fellow coeliac, who felt she had gained weight since diagnosis. Often this is put down in adult onset coeliacs as being the result of the villi recovering and food and nutrients now being absorbed, when previously the body wasn’t taking in what was consumed. The double edged sword of finding out you are coeliac as a grown up.  However, she confided that sometimes she ate because of the fear you’ll be left to starve.

Given the wealth of availability of gluten-free food on the go and in restaurants, should we not have moved on from this yet?

I know I haven’t.

Blame a lifetime of habits (coeliac 42 years), or blame the fact that it still happens that freefrom is not on the menu. This very evening, for example, I gave blood. The mobile clinic staff wished me to eat before I donated, but naturally I had to refuse. There was no gluten-free option among the various snack bars, biscuits and crisps and I had to leave the clinic to buy a gluten-free snack before I could start the donation.  

Until gluten-free is a sure-thing on every menu, coeliacs will struggle to take chances and not BYO. Some of us will overeat as a result. But just-in-case eating, as long as it’s in moderation, isn’t going to be the thing that makes us ill. Unfortunately we’ve got gluten for that.  

The Well Fed Coeliac Tip Sheet

4.            Ask in advance – is there a menu? Can I eat from it?

5             Check if there’s a well-stocked shop/reliable restaurant on route 

6              Consider backup

7              Don’t just eat it because it’s gluten-free.

[wellfedcoeliac]

Thinking Outside the Allergen Labelling Box

EU Allergen Labelling impacting on restaurants was applied from December 2014 and in those few years, it has changed the way that food sold ‘loosely’ is represented on a menu for those who have a specific dietary requirement for their health.  

In reality, does Allergen Labelling improve eating out for a coeliac?

Well, as a starter it means you are now speaking a language serving staff understand. ‘Can I have your allergen menu?’ shows you mean business.

Seeing in black and white what each menu option contains makes it easier to work out what you can have, with staff far more clued in as a result. It’s a world away from the time I was asked to leave a restaurant as they were too terrified to serve me.

What it doesn’t do

There are two issues that Allergen Labelling doesn’t deal with. One is cross-contamination of foods that are gluten-free to begin with – class example being Chips (can be called fries).

Are they gluten free?

Yes.

Are they cooked in same oil as breaded food?

Yes.

(Inward groan of despair).

Coeliacs can be affected by contaminated oil. Any gluten free food that comes into contact with non-gluten free food is no longer safe for coeliacs to eat. It’s why we’re two toaster households and why we panic at barbeques.  

The second issue that has become a bugbear for me, is when restaurants fail to think outside the allergen labelling. An example this was in France last summer, when I was refused mussels as an option because they contained gluten. The gluten was actually in the fries (see above re oil) but it didn’t occur to anyone to serve the dish without fries to coeliacs.

I am so glad to say that in Ireland, understanding and innovation means the idea of substituting gluten free is not unheard of. My favourite restaurant has gluten free pasta and pizza on hand for its coeliac customers, as well as a menu that highlights which options can be adapted. But it’s not yet the norm.

Thinking outside the gluten

It was with pleasure that I spent a night and day working at a Conference held recently in the Tullamore Court Hotel. This is a venue that is most definitely thinking outside the allergen labelling. Their bar food menu detailed the allergens as usual, however to the left of the menu item was a little logo indicating that this meal could be served gluten free. Take the Thai Chicken Curry – contains milk, gluten, but had the coeliac ‘logo’. They removed the naan bread and offered me gluten-free bread instead (which I greedily said yes to).  There were numerous choices for me, such as Caesar Salad without the dressing (I substituted with olive oil) or croutons. The curry and the salad were decent portions and very tasty.

Breakfast always makes me nervous so I packed gluten free bread and cereal to be sure. No need on this occasion as I was directed to the separately stored gluten free cereal and to be offered a Full-Irish gluten free from the kitchen (pictured). The joy of this is that you aren’t worried about other guests contaminating the rashers by using the sausage tongs. 

Lunch was chicken or salmon. I went for chicken (again mine served separate from kitchen without stuffing) and a decent boat of gravy.

All in all, I would give the Tullamore Court Hotel 8 out of 10, on a coeliac come dine with me scale. It was a nice venue, helpful staff, comfortable and modern in a central location for travel in the Midlands.

Issues with Allergen Labelling

Doesn’t cover cross contamination – always ask how food is prepared

Doesn’t mean you can’t have it – always check if menu items can be adapted

The Well Fed Coeliac Tip Sheet

Bring backup – don’t risk going hungry

Don’t settle for dry dinners – ask if the chef can whip up a simple sauce with cornflour or cream 

Give recommendations – encourage hotels by telling them when they do it right (and advising them directly if they do it wrong) – a coeliac may stay there after you.

Being Coeliac

Being Coeliac means a gluten free diet for life. It’s the only treatment for a disease that can either cause you discomfort and bloating, or which can send you running for the nearest bathroom minutes after eating gluten. Every coeliac has different symptoms – you have the person who can’t be in the room with the slice of bread and you have the individual who can eat the loaf and ‘get away with it’. But regardless of intensity of symptoms, eating gluten risks damaging your intestine and causing a myriad of issues that many don’t even realise are anything to do with Coeliac Disease, see www.coeliac.ie 

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[wellfedcoeliac]

Coming soon!

My first post is coming soon…in the meantime see About Me for the lowdown on me and why I’m blogging on being The Well Fed Coeliac.

[wellfedcoeliac]

Coming soon!

My first post is coming soon...in the meantime see About Me for the lowdown on me and why I'm blogging on being The Well Fed Coeliac.