Dr. Janet Aylott’s weekly tip number 8
Wk Mar 29 – Apr 6th ’16
Did you know 80% of our meals contain less than 500 calories and 5% fat? Take a look at our range by clicking here.
Every other Thursday Marshall’s Fish & Chip Shop in Tynemouth serves an exclusive gluten free menu.
33 Front Street
Phone: 0191 257 2435
11:30 am – 8:30 pm Monday -Saturday
11:30am – 6:00pm Sunday
Maguires Fish & Chips
Gluten Free Fish and Chips available on request.
Tyne and Wear,
Phone: 01207 542 235
Monday: 4:30 – 9:00
Tuesday: 11:30 – 2:00 // 4:30 – 9:00
Wednesday: 11:30 – 2:00 // 4:30 – 9:00
Thursday: 11:30 – 2:00 // 4:30 – 9:00
Friday: 11:30 – 2:00 // 4:30 – 9:00
Saturday: 11:30 – 2:00 // 4:30 – 9:00
Sunday: 4:30 – 8:00
Scotts’ gluten free dishes are seeing them become a firm favourite with diners suffering from an intolerance to wheat. For more info click here.
6 Bridge St, York,
Mon – Thu 11:30 – 9:00pm
Fri – Sun 11:30 – 9:30pm
Offer a gluten free batter for customers with specific dietary requirements.
Monday – Friday: 11am – 9:30pm
Saturday: 11am – 8pm
Sunday: 1pm – 5pm
Blakeley’s Fish & Chips
1 Canal Street
Telephone: 01484 713907
27 Woodford Avenue
Telephone: 020 8551 5655
Telephone: 01726 860270
Open lunch times:
Restaurant 12.00 pm – 1.45 pm
Take Away 12.00 pm – 2.00 pm
Monday to Thursday
Restaurant – 4.45pm – 8.00pm
Take away – 4.45pm – 8.30pm
Friday and Saturday
Restaurant – 4.45pm – 8.30pm
Take Away – 4.45pm – 9.00pm
Rossi’s present a complete gluten free menu.
235-240 Neath Rd,
Telephone: 01792 458406
– Don’t try and replicate recipes that are wheat based, this is because the ratios for flour and the liquid used will be different when using gluten free substitutes.
– Keeping your ingredients cold is the key to making fluffy gluten free pastry. It’s paramount that you make sure your butter is cold, as when the pastry meets the hot oven, the butter melts and creates steam, resulting in the pastry’s foundations becoming puffy and flaky.
– Try different avenues when making your pie. You may have an idea of what you want your bake to look like, but with the erratic nature of gluten free pastry this perfect bake you have dreamed of may not always be the finished product. Try nut based crusts or maybe a cookie crust to try and create a more stable, and maybe, even tastier pastry.
– Buckwheat flour is an excellent alternative. Though the name might suggest otherwise it actually has nothing to do with wheat. It gives the pastry a nutty flavour and when mixed with xanthan gum it makes it easy to roll out.
– Never heard of xanthan gum? That’s the reason you’ve been frustrated by collapsing pastry all of your gluten free life. This, and guar gum, are necessary as it is, fundamentally, the gluten replacement. It’s what makes the dough pliable and gives it structure.
– Chilling your pie dough before rolling is essential to producing a tasty crust. It gives the fats a chance to become solid and it also prevents the butter from melting. The suggested time for chilling is about an hour, maybe wrap it in plastic if you want to just chill it overnight.
Do Your Research
When you suffer from any food related disorder or allergy you have to do your research before you decide to trust a caterer or a restaurant chef with your very delicate condition. As many coeliacs know, only a few crumbs of gluten can cause a few days of discomfort, so doing your research on an establishment is paramount. This is, of course, an added nuisance but it is something that you need to do to make sure you know exactly what is in what food and to know if where your eating is safe. Always check the restaurant or bars reviews online to see whether they’ve catered for people with food intolerance before and whether it’s been a success.
When planning eating out, make sure you ring and ask if they serve gluten free food before you book up. Also ask how varied the range of GF dishes are, so you aren’t disappointed when they present you with a solitary Caesar salad.
Don’t be Afraid to Communicate With Staff
We know how hard it is to try and find a friendly waiter or waitress when you don’t have a food allergy or condition, so trying to approach a member of staff that probably doesn’t know whether a meal contains an allergen or not can prove not to be the easiest of tasks. However it is now [law for all restaurants and bars to provide allergen information about there dishes]. So next time you feel uncomfortable about asking whether something contains an allergen, don’t be, as you’re well within your rights to do so.
Avoid Cross Contamination
Ask whether gluten free foods are at risk of being cross contaminated due to the way they are prepared. Sides and sauces like, fries and vinaigrette’s can contain gluten and can also be gluten free, so make sure you double check before ordering. Normally, if the dish contains a sauce that does contain the protein then it will be stated as not suitable, however it is always best to double check.
Know Which Alcohol to Avoid
Obviously, the most important part of a meal isn’t the food it’s the drinks that accompany it. Make sure that you know which alcoholic drinks are gluten free. Lager is a no –go unless the bar sells a gluten free variety, which is normally not on draft but in a bottle. Cider, wine, sherry, spirits and liqueurs are all safe to drink. Some fruit ciders however may contain some gluten so make sure you always read the label.
“Coeliac disease is just a food allergy, right?”
As you coeliacs know very well, coeliac disease is an autoimmune condition, like diabetes. Therefore it is not a gluten or wheat allergy neither is it an intolerance to gluten.
“A bit of gluten won’t hurt…”
Well it will, the smallest amount of gluten can cause diarrhea and stomach pain for up to a week. So when your friend thinks that 1 biscuit won’t hurt, don’t listen.
“I don’t have the same symptoms that you did so I mustn’t have coeliac disease…”
Symptoms can range from nausea, sickness, bloating, diarrhea and anemia, however you don’t have to have all the symptoms to have coeliac disease. Experts within the field of coeliac disease recommend that family members should be tested as a proactive approach to diagnosis, as many family members of sufferers are more at risk of developing the condition.
“You can ‘grow out’ of having coeliac disease”
Coeliac disease is a lifelong condition. The gluten-free diet is the only treatment for coeliac disease. If gluten is introduced back into the diet at a later date, the immune system will react and the gut lining will become damaged again.
“I’ve been on a gluten free diet and feel fine, so I mustn’t have coeliac disease…”
If you think you may have coeliac disease, as you’re suffering from symptoms DO NOT prescribe yourself to the gluten free diet, you should visit your GP as soon as you can. If you go on a gluten free diet before you’ve been to see a doctor this could prove very detrimental to your diagnosis, as your blood test results will come back negative therefore delaying your treatment, which will lead to further complications.
Camping checklist: – What do I need?
Tent – Pump – Warm/waterproof clothes – Toiletries – Dry wash gel – Suncream – Toys and games – **Camping stove/BBQ and fuel (very important for cooking your ilumi)** – Plastic plates, cups and cutlery – Washing up liquid and sponge – Sleeping bag and pillows – Folding table and chairs – Wellies/hiking boots – Washing powder and pegs – First aid kit – Hats – Books/magazines – Lighter/windproof matches – Picnic rug – Water carrier – Airbed – Torches/lanterns – Towels – Toilet roll – Insect repellent – Map/sat nav – Pots and pans
Our Best Selection of Camping Meals
This warming concoction of marinated and slow cooked gluten-free chicken, white wine, rosemary, sage gravy, potatoes and chunky vegetables gives you all the nutrients you need for your first night outdoors.
This classic lamb stew is as filling as it is tasty, with a deeply rich gluten free ale complementing the haricot beans, rosemary and thyme perfectly. But watch out, the homely aroma coming from your stove will take you straight back to your kitchen.
The Pork will fill you up, the mustard adds flavour while the cider gives it that extra kick that will see you through a cold night under the stars.
Perfect for sitting round the fire with whilst toasting your marshmallows. Our sweet tomatoes and ripe red peppers create a smoky and equally toasty evening belly filler.
Estrella Damm: Daura
This lager is one of the most popular gluten free beverages on offer. Sold in most supermarkets Daura can leave a bit of a gaping hole in your back pocket, but it’s worth it! Spain’s Daura is made with barley malt and is as light, gentle and bubbly as a bottle of regular lager.
Omission Beer: Lager
This lager is made like a traditional lager, brewed with an aromatic hop profile and with a piney and crisp texture this beer is incredibly refreshing. It is made from low-protein barley treated with an enzyme that breaks down gluten and at 4.6 % it also packs quite a kick.
CELIA is made from the same ingredient as Czech pilsners. Their lagers contain less than 0.5mg/100ml of gluten, so it is perfect if you’re a sufferer of coeliac disease or on a gluten free diet. Their lagers are delightfully light and taste as good as a top class Czech lager.
The Belgian’s always come up trumps when it comes to beer, and they’ve certainly pulled out all the stops when creating their gluten free variety. They have produced nine different free from beers that range from IPA to amber Ale. We couldn’t choose just one of their selection, visit their site and maybe you can find your favourite.
Dragon’s Gold – Bard’s Tale Beer Company
The brown ale is bold in flavour and is made from Sorghum, yeast, hops and water. Because of the beers refreshing nature and memorable taste it is a good session beer, so maybe grab yourself a few this summer.
The British Society of Gastroenterology and the National Institute for Health and Care Excellence are recommending that people who suffer from iron deficiency anaemia should be screened for coeliac disease.
Iron deficiency is common in people who have un-diagnosed coeliac disease because the damage that has been suffered to the intestine through the reaction to gluten before diagnosis stops iron being absorbed properly.
If people who visited their GP because they have a lack of iron in their blood were screened for coeliac disease it could potentially lead to more and earlier diagnoses of the disease. This in turn will prevent prolonged damage to the intestine and prompt an earlier change to the gluten free diet for the patient.
ilumi spoke to Miriam who has been diagnosed with coeliac disease for 5 years, she had previously suffered from iron deficiency since the birth of her second child, some 20 years ago:
‘I went to the doctors when I was pregnant and they said I had an iron
deficiency and they gave me tablets to improve my iron levels. For the
next 20 or so years I continued to go to my GP and my chiropractor
complaining of tiredness, pains and headaches’
‘It wasn’t until I had a bad fall about 5 years ago that I decided to
visit a second doctor. She was concerned about the constant low iron
levels, and she then screened me for coeliac disease.’
‘If I was screened when I was first tested for anaemia, it would have
prevented a lot of worry and illness, I really hope this change is
implemented so that others can get a quick diagnosis and don’t have to
go through what I went through’
Iron is an essential nutrient, it is used in the body to transport oxygen in red blood cells, to store oxygen in muscles and to produce enzymes needed for energy metabolism.
Women need almost double the amount of iron that men do, this is because women lose a lot of iron each month during menstruation.
You can find iron in most foods, the chemical element can be added to foods or it can naturally occur. There are two different types of iron, one is more easily absorbed and can be found in meats and fish among others, whereas the other is found in cereals and vegetables and take slightly longer to be absorbed.
If you have low iron levels or have anaemia, don’t cut gluten out of your diet, go to your GP and ask to be screened for coeliac disease.
Allergies – Spreading Awareness And Knowledge
Allergies are a growing concern in the modern world, particularly for [those in the food business]. Nobody wants to make someone feel ill with their food, but the number of allergies and intolerances going around seems greater and more diverse than ever before. It’s certainly true that the number of allergies being diagnosed is on the increase – and if we want to be able to cope with a world in which more and more people must eat a diet lacking in one thing or another, we must first learn a bit more about the allergy phenomenon.
Some people claim that there are no more allergies than there ever were, we’ve just got better at diagnosing them. However, many scientists disagree and cite research which seems to prove that the allergy rates within the population have quantifiably risen over the last decade or so. Children are particularly affected by food allergies, but many children will grow out of these allergies later in life. Unfortunately, early allergies can leave them mistrustful of certain foods, whether or not they produce the reaction they once did.
An ‘allergy’ is quite different from an ‘intolerance’. An allergic reaction involves the body’s immune system attacking something which would not generally be considered harmful. It is the immune reaction which causes uncomfortable allergic symptoms – the swelling around a bug bite, for example, is an immune response, and it is the accumulation of immunizers around the bite site which causes the redness, itching, and much of the pain. Allergies work in the same way, only the elements (pollen grains, for example) attacked by the immune system aren’t actually dangerous. An intolerance, while it may produce similarly uncomfortable symptoms, is the body’s actual inability to cope with a certain foodstuff – not an exaggerated immune reaction.
There are lots of theories regarding the rise in allergies. Some blame modern cleanliness, stating that childrens’ immune systems just aren’t getting the early ‘exercise’ they should be. Without early exposure, the immune system never gets a chance to learn about environmental norms. Others wonder if late weaning could cause food allergies, for similar reasons. Whatever the root cause, however, those with allergies will suffer if exposed to their particular allergen, and as such it is important to respect other people’s wish to stay healthy and enjoy themselves in any mealtime context! To learn more, [read this article].
**How long until I feel better after consuming gluten?**
For a more detailed answer from Dr.Janet check out our 
**Bowel and colon cancer**
If you would like more information on the complications of untreated coeliac disease click [here]
**Viruses and infections**
**Using the same cooking oil with non gluten free and gluten free products**
**Should my son who suffers from coeliac disease eat pre-packed gluten free products?**
Food packaging regulations were changed to help allergy sufferers. Take a look at the new regulations [here].
**Sensitive bowel after eating certain foods, is this to do with my condition?**