Fórum: LÉ fórum

This is a specially processed wheat starch which has a level of gluten within the Codex standard. The Codex wheat starch ingredient was first introduced as a basis for the staple gluten-free substitute products like flour and bread to improve the quality and texture of the products. It must always appear in an ingredients list if it has been used.

Source: www.coeliac.org.uk

Cider, wine, sherry, spirits, port and liqueurs are gluten-free.

All spirit drinks, including those which have a cereal which contains gluten used as an ingredient, go through a process called distillation. Distillation removes any trace of gluten, so the end product is gluten-free.

Therefore all spirit drinks including malt whisky which is made from barley are gluten-free and suitable for people with coeliac disease.

All beer, lagers, stouts and ales contain gluten and are therefore not suitable for a gluten-free diet.

Specially manufactured gluten-free beers are available and are listed in our Food and Drink Directory.

Source: www.coeliac.org.uk

There is no specific guidance for people with coeliac disease on the need for vaccinations.

Vaccination for seasonal flu and pneumococcal disease are recommanded for:
* people over the age of 65
* people with a heart condition, chronic lung disease, chronic renal disease, diabetes mellitus, a weakened immune system or a damaged or absent spleen.

If you have coeliac disease, immunisation against pneumococcal disease and seasonal flu needs to be considered on an individual basis. If you are concerned about this issue, your GP is best placed to discuss this with you.

Swine Flu

There is no evidence that people with coeliac disease will be at any greater risk of getting swine flu than the general population.

Whole article
Source: www.coeliac.org.uk

Chef to Plate International Awareness Campaign

Did you know that over 2,000 people took the challenge? Many just to support friends and loved ones!

Gluten Intolerance Group® of North America

...

Gluten-Free? Restaurant Awareness Program volunteer representatives have met with the participating restaurants to explain gluten-free diet preparation and to gain their support in providing individuals with celiac disease a safer and more pleasurable dining experience.

Through this comprehensive program, participating restaurants have been provided with specifically designed gluten-free diet reference materials, meal preparation guidelines, employee awareness posters, and sources for gluten-free foods; further, there is on-going liaison between the restaurant and the Program. The restaurants have agreed to prepare meals that they believe to be gluten-free --- although this cannot be guaranteed.

Source: http://www.gluten.net/

CD-Medics - Point-of-Care? Multi-Analyte? Diagnostics and Monitoring: Improving life quality of Coeliac Disease Patients

The European Commission, within the 7th Framework "Cooperation", had designated 12 million euros to research and innovation of diagnosis and control or Coeliac Disease (CD). The CD-MEDICS IP is a highly ambitious project bringing together through its 21 partners, some of Europe's finest researchers and institutes to execute a four-year project that can be expected to have significant beneficial impact. Universities, hospital and technology centres of 10 European countries (Spain, Germany, United Kingdom, Greece, Italy, Sweden, Finland, Slovenia, Ireland and Belgium) will put together their large scientific experience with the aim of integrating nano & micro technologies for the development of a technology platform for point-of-care diagnostics, capable of simultaneous genomic and proteomic detection, with embedded communication abilities for direct interfacing with hospital information systems

The project started with a Kick-off meeting that was held at DINAMIC Biotechnology Innovation Centre of University Rovira i Virgili (Tarragona. Spain) during February 6th, 7th and 9th 2008.

AOECS is leading the dissemination Workpackage in collaboration with CoeliacUk? and Associacion de Coeliacos de Madrid (ACM). It is planned that the dissemination shall be done through both traditional means (press releases, newsletters, website) as well as through the organisation of roadshows across Europe, presentations in conferences, networking with other CD related projects as well as attendances in trade fairs. A regularly updated website of the project has been set up: www.cdmedics.eu

The Board of AOECS is inviting member association to send information on any local or international conference, trade fair as well as any scientific projects that they are either collaborating with or else that they have knowledge about.

Source: www.aoecs.org

Gluten-Free Living is the only national, full-color magazine completely devoted to helping you lead a happy, healthy gluten-free life.

GFL has a medical advisory board made up of physicians who are experts in treating those with celiac disease, and cutting edge researchers. The dietitian advisory board includes nutritionists specializing in the gluten-free diet.

Ingredients

Buckwheat - Hajdina
Despite the name, buckwheat is a fruit. Nutritious and gluten free, buckwheat can be ground into flour. Buckwheat groats are the hulled seed of the buckwheat plant. When groats are roasted, they are called kasha. Buckwheat is sometimes combined with wheat flour in pancake and baking mixes, so you can't assume all buckwheat products are gluten free. Always read the label.

Dextrin
Dextrin made from corn, potato, arrowroot, rice, or tapioca is gluten free. It can be made from wheat, though this is rare and would not be gluten free. If dextrin is made from wheat, "wheat" will appear on the label.

Dextrose
An ingredient made from starch, including rice, corn or wheat. It is a highly processed ingredient that is gluten free no matter which starch is used.

Glucose syrup
A gluten-free sweetener made most frequently from corn, but also from tapioca, potato, sorghum or wheat starch. It is such a highly processed and purified ingredient that the source of the starch does not matter. Even if you see glucose syrup derived from wheat on a label, it is still gluten free.

Hydrolyzed vegetable protein (HVP) or Hydrolyzed Plant Protein (HPP)
The source of the protein should always be listed on the label of a food that contains HVP or HPP. If it is "hydrolyzed soy protein," it would begluten free; if it is "hydrolyzed wheat protein" it would not be gluten free.

Maltodextrin
Maltodextrin is gluten free. It can be made from a variety of starches, including corn, potato, rice or wheat. However the source does not matter because maltodextrin is such a highly processed ingredient that the protein is removed, rendering it gluten free. If wheat is used to make maltodextrin, "wheat" will be appear on the label. Even in this case, the maltodextrin would be gluten free.

Modified food starch
An ingredient made from a variety of starches. Modified food starch is gluten free unless it is made from wheat. If modified food starch is made from wheat, "wheat" will appear on the label. Also, more and more companies are listing all sources of modified food starch voluntarily.

Oats
Pure oats are gluten free. However, oats require very strict growing conditions to eliminate contamination from wheat. Oats grown under normal conditions and used inmainstream oat products are rarely "pure," and are not considered gluten free.There are a few brands of gluten-free oats grown and processed in a manner that eliminates cross-contamination. These are labeled gluten free.

Soy Sauce
Most brands of soy sauce contain wheat, which will be listed on the label. Some brands only contain soybeans and are gluten free.

Wheat Starch
A starch made from wheat. If wheat starch is used, "wheat" has to appear on the food label. Although processing often removes the gluten protein, someresidual gluten can remain so wheat starch is not considered gluten free in theUS. ** A special grade of wheat starch is permitted on the gluten-free diet in some European countries.

See more here: http://www.glutenfreeliving.com/

The purpose of the Travel Net project is to collect information about hotels, restaurants, stores and airlines offering gluten-free foods. Our aim is to publish a world-wide list enabling you to travel more easily. Therefore, you will find as far as possible some addresses, advices or useful phrases which are translated in different languages.
Behind each flag you can find pages containing information about the gluten free living conditions in that country.

Source: http://cye.freehostia.com/project_travelnet.html

See What to Expect at a Colonoscopy
with Dr. Kate Grossman

A Colonoscopy is a crucial test for the detection and prevention of certain cancers. While the process may seem scary it is actually a lot easier than you might think. Learn what to expect and who should be scheduling their appointments.

Article & video
Source: celiacdisease.about.com

This year's Awareness Week

Make sure you’re Free for Tea? from 10 – 16 May 2010 and help us raise awareness of coeliac disease.

This year’s Awareness Week has a slightly different focus because of a new law concerning gluten-free foods. The law states that foods must be less than 20 parts per million (ppm) gluten to be sold as gluten-free, and could now apply to food served in the catering sector which is not a straightforward environment to reach such a low level.

Awareness Week will give us a great platform to communicate your views to the Food Standards Agency, but we need your help. So that they fully understand what this law means, we will work with them to provide advice and guidance to find a solution that is best for you.

Read more here

Valami ilyesmit mi is szervezhetnénk!!!!!!!!

The allergy and Gluten-free show

on 21-23 May in London
with lots of fantasting programs

http://www.allergyshow.co.uk/demonstration-zone.php
http://www.allergyshow.co.uk/what-s-on.php
http://www.allergyshow.co.uk/demonstration-zone/cooking-demos.php

F2F Events Ltd, the new owners of the Allergy and Gluten Free Show, have teamed up with Coeliac UK, to offer all of our Members a free pair of tickets to the show (worth £18 – under 16’s go free)!

The Allergy & Gluten Free show is the only national event for the ever-growing number of people living with allergies and food intolerances, focussing on the entire range of allergy issues, treatment and products.

Source: http://www.coeliac.org.uk/

There is a level of gluten which is known to be safe for people with coeliac disease to eat. This level is the amount of gluten allowed in gluten-free products and is known as the Codex standard.

The Codex standard now has two levels:

Foods containing less than 20 ppm gluten

Only foods that contain less than 20 ppm can be labelled as 'gluten-free'.

This may apply to specialist substitute gluten-free products like breads, flours and crackers, which may contain Codex wheat starch, as well as naturally gluten-free mainstream products like soups, baked beans and crisps. The ‘gluten-free’ label may also be used for pure oat products.

The term ‘gluten-free’ implies no gluten, but in practice a zero level does not exist. It is impossible to eat a zero gluten diet, because even naturally gluten-free cereals such as rice can contain up to 20ppm or 20mg/kg of gluten.

Whole article

Gluten-free Recipes

You can find more than 200 exciting recipes HERE.

Source: http://www.veria.com/

You can tell whether a product is suitable for you to eat by reading the label and checking the ingredients list and allergy box.

INGREDIENTS LIST

All packaged foods in the UK are covered by a law on allergen labelling, which means that you can tell from an ingredients list whether a product contains gluten.

If a cereal containing gluten is used as an ingredient it must be listed on the ingredients list, no matter how much is used.

Allergy box

Using an allergy box is a recommendation but is not compulsory so not all manufacturers use them.

Therefore it is important that you always check the ingredients list.

‘May contain’ labelling

Manufacturers are given guidance by the Food Standards Agency on when to label a product with a ‘may contain’ statement.

They may use labelling such as:

* may contain traces of gluten
* made on a line handling wheat
* made in factory also handling wheat.

When you see one of these statements on a product, the manufacturer has decided that there is a risk that the product could be contaminated with gluten. However some manufacturers use this label even when the risk is very small.

New labelling legislation for gluten-free foods

You may see statements on products specially marketed for people with coeliac disease. When you see these statements they indicate that the food is suitable for you:

* gluten-free
* very low gluten
* suitable for coeliacs.

Whole article

Source: http://www.coeliac.org.uk/

An EU wide allergen labelling law came into effect on 25 November 2005 and applies to all pre-packaged foods. This directive is a major step forward for people with coeliac disease and dermatitis herpetiformis.

Cereals which contain gluten (wheat, rye, barley, oats, spelt, kamut or their hybridised strains) are one of the 14 food allergens that must be declared on the ingredients list, regardless of the amount used.

All ingredients, including additives, flavourings, processing aids and solvents are included in these labelling regulations. Previously these did not have to be listed (1).

Whole article
Source: http://www.coeliac.org.uk/

Some FAQs from http://www.coeliac.org.uk which are often asked by our members, too. As you can see we give the same answers.

The time it takes for someone to feel better on a gluten-free diet varies. Many people feel better within a few days and usually symptoms like nausea, diarrhoea and bloating clear up within a few weeks.

Some symptoms may take longer to improve, or you may find one symptom gets better before another. The time it takes for the gut damage to heal completely varies and can take between six months and two years.

Gluten only causes a problem if you eat it. It cannot be absorbed through the skin.

Cosmetics

It is unlikely that you would swallow enough lip balm or lipstick to cause a problem. If you are concerned then you should contact the manufacturers directly about specific products.

It is possible to be sensitive to ingredients used in cosmetics, but this has nothing to do with coeliac disease specifically. If you experience skin irritation when using any cosmetics, visit your GP.

Gum on envelopes

We have spoken to the Post Office and envelope manufacturers who have told us that the gum used on envelopes is gluten-free and safe for people with coeliac disease.

Source: http://www.coeliac.org.uk/

Egy nagyon jó GYIK az angol Egyesület (CoeliacUK) honlapjáról: Gluten-free diet FAQs

What about ingredients that may be derived from wheat and barley?

There are some ingredients which are made from a cereal containing gluten but the grain does not have to be listed on the ingredients list. This is because the level of processing has removed the gluten. The European Commission has worked with the European Food Safety Authority (EFSA) to develop a list of these ingredients which are exempt from the allergen labelling legislation.The following ingredients are safe for people with coeliac disease;

* glucose syrups derived from wheat or barley including dextrose
* wheat-based maltodextrins
* distilled ingredients made from cereals which contain gluten, for example, alcoholic spirits

Although these ingredients can be made from cereals containing gluten, you do not have to label them as such.

Forrás: http://www.coeliac.co.uk

Jó tudni:

Codex weat starch = GM búzakeményítő

Egy kis csemege angolul arról, hogy mindenütt keresik a megoldást a "Nyomokban tartalmazhat..." problémára.

From the Winter 2010 issue of Allergic Living magazine.
Have your say on “may contains”

Health Canada is starting public consultations into “may contains” statements on packaged food labels. These are the words that manufacturers use on a label to warn consumers that a product could include trace amounts of one or more allergens.

Although these types of statements can be helpful, as it stands, they can be vague and confusing. Consumers are often left wondering if the allergen really is in the product, or if the company is simply reducing risk of liability.

Health Canada hopes to develop policy that will limit the variety of such statements that can be made, and to develop manufacturers’ guidelines for handling allergens and assessing the risk of cross-contamination. Public online consultations and meetings with consumers, industry, health professionals and allergy organizations across the country were set to begin in November. For more information, visit www.hc-sc.gc.ca, “food and nutrition

Source: http://www.allergicliving.com/features.asp?copy_id=338