Coeliac UK’s Gut Awareness Week

 

I’ve been rather quiet this week. It’s a week that’s been Coeliac UK’s Gut Feeling Week aimed at raising awareness of diagnosing coeliac disease. Something that all too often goes undiagnosed  for  far too long, leaving people living both in agony and in ignorance of their condition. Believe it or not, medical diagnosis can take an average of 13 long years.

According to Coeliac UK, 1 in 100 people have coeliac disease however only 1 in 8 of those with the condition are diagnosed. They go on to say that over half a million people in the UK have coeliac disease but don’t know it. The aim of their current campaign is to target them to improve diagnosis and ensure they receive the care they need.

There has been a Motion tabled in Scottish parliament for MSPs to sign up to in support of the campaign which you can view here.

Back to me for a moment, I’ve been quiet because I don’t have coeliac disease and have been touched by the stories of those brave enough to reveal their private battles.  All with the aim of raising awareness of a disease that has no cure but once you know you’ve got it you can adjust your diet accordingly and live a full life with it.

My own relatively short experience of intolerance to wheat and the affect it had on my health and general state of mind was to me a painful one.  But it pails into insignificance with the stories I have read over the past week.   Whether it was Becca Fetterman who thought she had “grown out” of coeliac disease  (as told on Gluten Free by the Sea) or the varying tales of non diagnosis on Colieac.me.uk through to Gluten Free b’s reflection on life post diagnosis with coeliac.

They are all well worth a read and a moment’s contemplation.

What’s more important though, is if you or someone you know exhibit the symptoms mentioned in any of these stories, don’t suffer in silence, see your GP and don’t be brushed off.

 

 

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Eat Water’s Slim Pasta gets highly commended in Free From Awards

 

The range of gluten free foods available on the market has improved  no end.  No doubt events like the Free From Awards really help to push forward product innovation and highlight what an ever expanding market it is.  It’s an area no right thinking supermarket or food outlet would ignore.

So I was quite intrigued when I was sent a sample of the Eat Water Slim range which includes Slim Pasta, Rice and Noodles.  It boasts Gluten Free, Sugar Free and Fat Free with a calorie count of only 7.7 per 100gm serving. Quite a claim I thought.  I was also intrigued by the fact that it’s made from something called Moyu (otherwise known as Konjac) which has been consumed in Asia for many centuries where it is known for its’ health benefits.

 

 

The accompanying press release for Eat Water’s Slim Pasta says “Moyu can help increase insulin in the blood and lower blood sugar levels, making it ideal for Diabetics. In addition, studies also show it can help lower LDL cholesterol.”   The press release also claims that Slim Pasta “expands in your stomach, which leaves you feeling full and satisfied for up to four hours” 

Now the last bit concerned me but I am naturally a suspicious type ( ) but I was reassured by the PR agency that Slim Pasta is the first ever low calorie gluten free pasta to be listed in the Approved Foods Database.  It has also been approved by the European commission and the EFSA as a food suitable for weight loss.  Also the fact that it is stocked by Holland and Barrett means it has been approved by the HFMA (Health Food Manufacturers Association).

Having learnt all that I felt rather relieved, and now that Eat Water’s Slim range has been given a high commended award in the Grocery Ambient Category in this year’s Free From Awards backs that all up.

 

 

 

Now, how easy was it to cook and what did it taste like?!

It was very easy to make as you just had to pour the water away that was in the packet and then re-heat either for a few minutes in a microwave or in a pan on a cooker.  Perfect for a speedy meal I thought!

The result is very white thin spaghetti.  However it has quite a strong taste which is more akin to noodles than pasta.  It wasn’t totally unpleasant but definitely had a vegetable type aroma which for me would be more suitable to stir fries associated with noodles rather than a pasta sauce.  However, I would probably buy the noodle and rice packets to keep in the cupboard for a handy snack type food.

The Slim range costs £2.55 and says it contains 1-2 servings (was 1 for me but maybe I am greedy!) and is available from Holland & Barrett and independent Health Food Stores. 

Do you agree with me?  Have you tried Eat Water’s Slim Pasta or eaten Moyu in another form?  What was your verdict?

 

 

 

Please note that this post is my opinion only and reflects my experience of trying the product and the accompanying information, it does not in any way substantiate or otherwise claims made by Eat Water.  Following a comment by a reader (see read more) Eat Water have provided the following additional information on their products:-

“We do not make a ‘cholesterol reduction’ claim on our website or food label as the claim has not been permitted by EFSA for the health claims regulation. However, we do state ‘suitable for diabetics’. ‘Cholesterol reduction’ is a health claim because you are stating there will be a biological change or health benefit by consuming the food. Using ‘suitable for diabetics’ is not stating a health claim or biological or even physiological change. The link you have sent across states that reduction in glucose levels or any other diabetes related health claim for that matter was not approved by EFSA. We are aware of this hence we do not state any health claims in relation to diabetes, i.e. our food will lower your glucose level. We state ‘suitable for diabetics’ as we do ‘suitable for coeliacs’ (as with ‘suitable for coeliacs’, we are not stating your gluten-levels will reduce etc). The food is suitable for coeliacs because there is no gluten in the food. The food is also suitable for diabetics because there is no carbohydrates or sugar in the food. ‘Suitable for weight loss’ is a health claim because of the word ‘weight’ and ‘loss’, it stating a physiological change or a benefit for the health. Our food labelling has been reviewed by the Health Foods Manufacturing Association (www.hfma.co.uk).

 

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So who’s been to a pop up restaurant and what do you think of the whole concept?  I had my first experience of one recently and of course took my microphone along with me to record the event for Star Radio’s Food and Drink show.

The restaurant was popped up by Dionne McCreery who has a particular fondness for Asian food and demonstrated her skills and passion for it in the Saffron Hotel, Saffron Walden.  It seemed to be a win win situation for everyone involved as the venue was packed to the rafters with enthusiastic diners who ate a 4 course Asian inspired set menu over a course of two sittings.

Canapes were served in the bar …

 

 

 

 

 

 

 

 

 

 

Followed by a deliciously authentic set taster menu comprising everything from pork belly, king scallop and beef penang to name but a few.  As it was a taster menu there was just enough of everything to get your taste buds around it whilst still leaving room for the next course.

AND all the dishes were gluten free so I could eat everything without having to ask for anything special!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The event also served to showcase another local, independent company, Design Essentials, who import beautifully, unique home accessories from Bali.  So they were the perfect partner to dress the dining area and so enhance the whole Asian experience for the diners whilst also providing an opportunity for people to see the products.

 

 

The trend for pop up restaurants appears to be going strong.  Venues benefit from having some new blood taking over for a short time (and encouraging new customers through the door) whilst the incoming Chefs get the opportunity to deliver their food to customers in a restaurant style environment not normally available to them. On top of that it’s an opportunity to offer something different to an ever discerning audience and if it’s publicised well & the price is right it creates quite a buzz.  So it’s a win win situation for everyone.

 

Everyone I spoke to enjoyed the event and the venue in question benefitted from the drinks being bought to accompany the meal.  So for a small fee the hotel was buzzing in a way that I hadn’t seen for some time and Dionne was thrilled that she’d pulled the evening off and everyone was more than happy with their meal.

You can listen to the two reports I did for Star Radio’s Food and Drink Show transmitted on 11 April by clicking here.  Just scroll down the page to April 11 show where you’ll find it as part of the Food and Drink Show and also a longer version on the pop out player just above it.

Have you been to a pop up restaurant before and if so what was your experience like?

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Gluten-free pizza menu available from 30 April

 

Tomorrow, Tuesday 30 April 2013 will be a momentous day for anyone who’s been yearning for a gluten- free pizza or just wants to eat out with friends and family without feeling nervous/disappointed about their meal.  Yes, that familiar sign on most high streets, Pizza Express, is launching it’s own gluten-free range encompassing starters, mains, deserts and even the kid’s menu.

I can already boast that I have tried one and let me tell you folks …. it tasted like a pizza base, it was good! You see, last week Pizza Express invited little ole Gluten Free and Gorgeous to their Holborn restaurant in London, where I and a select ( ) group of gluten-free bloggers were treated to their new gluten-free menu and not only that our comments and suggestions were listened to as well. Now isn’t that just grand?!

 

The bases are bought in from a company called Molias who are the second largest gluten-free bakery in Europe. It’s a classic 11″ thin crust with a slightly doughy texture making it taste more like a  ”real” pizza.  I know it’s very personal but I preferred it to ASK’s gluten-free pizza which although absolutely fine is more like a biscuit base as it’s extremely thin and crunchy.  You can choose a topping from all but four of the usual Pizza Express toppings AND you won’t be charged any extra for the base.  They are also doing a 7″ Piccolo pizza for children which will make a lot of children and adults very happy indeed!

All of us food bloggers were left under no illusion as to how hard the company had worked to ensure the processes for delivering gluten free food to your table were considered in great detail.  From the moment a gluten-free option is ordered to the second it arrives in front of you a intricate system springs into action to ensure no contamination takes place.  I was very re-assured by the fact that they have introduced gluten-free flour across the whole chain so there is no risk of cross-contamination.  Separate ladles and clean pizza peels (the large spade like utensils used to take the pizzas out of the oven) are used, and separate pizza screens (the round frames that the pizzas are stretched onto) employed for the gluten-free pizzas.  The equipment is also stored separately to those used for the other pizzas. On top of that, the waiters have received the same training as the chefs so you can be assured that your food is being prepared and delivered in the safest way possible.  This is real progress in the field of educating people exactly what gluten is.

At the event much emphasis was placed on the fact that Pizza Express want Coeliacs and those with gluten intolerance to feel “safe” and “secure” eating a gluten-free pizza in one of their restaurants.  I was re-assured by the fact that they have introduced gluten-free flour across the whole chain so there is no risk of cross-contamination.  The gluten-free items on the menu are currently labelled NGCI – (non gluten containing ingredients) as opposed to Gluten Free because the menus were printed before the introduction of gluten free only flour into the restaurants. They have even printed separate gluten-free leaflets for the tables providing information how the food is prepared.

Just to wet you appetite,  this is what we were treated to … and I must say was a lot more than I’d expected…

* A new starter of Risotto d’Oro which contains roasted butternut squash, garlic oil, gorgonzola and was just delicious!

* We chose a topping for out gluten-free base.  I opted for an Etna which was quite a bit hotter than I remember in my gluten eating days, but I enjoyed it all the same.  I would give it 9/10 for gluten-free normability.

 

 

 

 

 

 

 

 

 

 

 

 

 

This was followed by desert of a gluten-free brownie which our hosts had been very excited about us trying.  As promised it had that lovely crunchy top and slight gooey centre.  It’s served with a coffee but is the only gluten-free desert option on the menu.  As good as it tasted, I know it’s pretty easy to make gluten-free brownies because I bake them myself.  So I added my two pennies worth and suggested another option would be much appreciated.

 

 

 

 

 

 

 

 

 

 

 

 

Whilst I was in the giving mood I also suggested that there should be more options on the children’s menu for desert.  After all the ice cream itself is gluten-free but because it’s served in a cone is not labelled as such, so why not indicate this as an option without the cone and pre-contamination of course.

All the Pizza Express representatives were very receptive to any suggestions and indeed one little girl name Rebecca Gardner of Guildford had a big say in Pizza Express even developing a gluten-free menu.  Her Dad knows the Marketing Manager, Emma so he and Rebecca hassled   lobbied her to do something about it.  That personal touch along with a 40% spike in enquiries for gluten free options between September and January this year helped propel tomorrow’s launch.

I nearly forgot they have even sourced a gluten-free pilsner too from Greens which certainly got the thumbs from me in a previous product test.

A big thank you also has to go to Ann Maloney at Coeliac UK who worked closely with Pizza Express to ensure that Coeliacs would be comfortable eating at the restaurant.

If you have questions for the guys at Pizza Express you can contact them through their Facebook page or send a tweet to Paul @PizzaExpress.  Voice your thoughts, they really want to know.

Wow isn’t the world of gluten free eating out changing?  Don’t forget to drop me a line to tell me what you think of the pizza base too either here on the GF&G Facebook page.  Look forward to hearing your reviews!

 

 

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 A finalist in BBC’s Food and Farming Awards 2012

In my role as Roving Reporter for Star Radio’s Food and Drink show I recently visited Inder’s Kitchen in Cambridge.  Inder’s isn’t just any kitchen it’s a fledging business that was nominated as a finalist in last year’s BBC’s Food and Farming Awards.  Not only that, they received more nominations than anyone else in the country and were shortlisted as one of three of the whole of the UK in their category of Best Street Food / Takeaway.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Listen here from 40 seconds in to find out what it was like being judged by the likes of Valentine Warner and Master Chef’s Charles Campion, what it’s like to start up a food business from scratch and what the sacrifice and challenges have been.

Have you started up a food business, is your experience similar to Inder’s?  What’s been your biggest challenge so far?

 

 

 

 

 

 

 

 

 

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