Join Free From and Coeliac Chef Lorraine King and Consultant Nutritionist Victoria Shorland to make your own Free From and Coeliac friendly christmas pudding. This will be hands on fun.
Morrison’s Community Champion Hayley came along to our June group to tell us about Morrison’s products, how they plan to increase their range and what products are already on offer. We were able to sample some of their range, and 9 key products were available. These 9 products can be found in all Morrison’s stores, which means Coeliacs and Free From Foodies can rely on their availability. Also, Hayley mentioned their enormous range of frozen products, and their dedicated Free From aisle.
Here are some members’ comments on the free from foods we sampled:
Mrs Crimbles Macaroons
Morrison’s Free From Jam Tarts
Morrison’s Free From Plain Crackers
Morrison’s Free From Cranberry Bars
Free From Pasta
Hayley explained that they will be providing free from pizza bases from their bakers in the future, which will be handled in a ‘safe’ environment to prevent cross contamination.
We discussed how new products were launched. Members high-lighted that it was rare that free from foodies went to the fresh breads or pizza section as generally they weren’t catered for. So, when the pizza bases are launched it was vital that it was made clear at the other free from areas that new products were available somewhere else in the store! If new ranges were not taken up by the public they would be deemed ‘not viable for that store’, so clear signage was essential. Hayley was happy to pass this comment on to her managers.
As a Nutritionist I feel that the Free From products are a useful introduction to free from eating and cooking. They are handy to keep in the cupboard and do save time for busy households. However, I do also strongly advise patients to cook from fresh, using the free from flours and other ingredients, in order to keep the high fats and sugars down, which are often added to free from ‘ready mades’ to give them flavour.
Our Positively Free From and Coeliac Community met in May to discuss and learn about cross contamination and eating out safely. Lorraine King, a Coeliac herself, and Free From Chef based at the Gallery Kitchen Café, demonstrated flourless Sicilian Orange Cake. It was also an opportunity for attendees to sample the cake.
Lorraine showed the group around her kitchen, and explained how easy it is to make sure your kitchen is a ‘safe’ environment for coeliacs and other free from foodies.
Together the group shared experiences of eating out, both positive and negative, exploring the effects which can be felt physically and emotionally especially when eating out goes wrong. In fact, it can become so distressing for some that they are driven to starting their own businesses the fear of eating out can be so powerful.
Coeliac Chef Lorraine found that cooking professionally in an environment containing gluten was detrimental to her health, and it became impossible for her to carry on working in a traditional kitchen.
Another example of this is two sisters that both have coeliac disease. Guilia and Natalia Harte explain below:
‘We were diagnosed three years ago after 2 years of trying to find out what was causing our symptoms. Giulia suffers from fatigue and feeling sick as well as her throat swelling and struggling to breathe if she eats gluten. Whereas I've got a bit of every symptom you can imagine. I become very sick, dizzy, blurred vision, no coordination, foggy brain, sore joints and bones, fatigue and very emotional. We find it very difficult to eat out anywhere and feel safe, as our side effects are quite severe this. This led us to set up our little business. People with Coeliac disease now have somewhere they can trust and a place that's quick and convenient to eat.
The business has been here at Canterbury for about a year, selling to local businesses and taking private orders. We have only just recently started in Canterbury with our mobile food trailer.
We are in Canterbury every Tuesday, Thursday, Saturday and Sunday at the moment. Any event we have to attend that prevents us being in Canterbury will be listed on our Facebook and Instagram account.’
The coffee morning closed having empowered the group to take control of their own safe eating out, by recognising visually what looks safe & what doesn't & by research of places to eat.
Here is a summary of tips Lorraine gave:
There are lots of signs to look out for. If you are unsure follow your gut instinct as one thing is certain - if it is not safe eating your gut will soon let you know.
Always remember on the positive eating out had never been so good compared to even 16 years ago when Coeliac chef Lorraine was diagnosed so do not be put off, let's all go out and enjoy ourselves as eating out is a great experience.
In 2014 an American Study suggested that people with Coeliac disease may double the risk of Coronary Heart Disease. Already it is known that there is a higher risk of developing arrhythmias (irregular heartbeats) and or heart failure.
The risk of stroke was also found to be slightly higher than non-coeliacs. Reduced bone density is also a risk with Free From eaters. The exclusion of certain food groups can lead to deficiency and or malabsorption of calcium, magnesium and vitamin D, to name a few.
Today we are focusing on heart health for free from eaters. Our heart is a muscle, and like other muscles need exercise and a healthy diet to keep it working at an optimum level.
What can we do to improve and maintain our heart health ?
Keep away from faddy diet regimens. A balanced, varied, moderate eating plan is all you need.
⦁ Brown Rice, Pasta (free from), polenta, quinoa
⦁ Dairy alternatives such as almond milk, oat milk, rice milk, lactose free
⦁ Meat, oily fish, white fish, eggs, quark
Remember frozen, dried and tinned fruit in juice and vegetables can be eaten as part of your five a day.
A portion is about a handful (80g or 3oz), for example:
⦁ 4 broccoli florets
⦁ 1 pear
⦁ 3 heaped tablespoons of carrots
⦁ 7-8 strawberries
Too much saturated fat can increase the amount of cholesterol in the blood, which can increase the risk of developing coronary heart disease.
Unsaturated fats, which can be monounsaturated fats (for example olive oil, rapeseed oil, almonds, unsalted cashews and avocado) or polyunsaturated fats (including sunflower oil and vegetable oil, walnuts, sunflower seeds and oily fish) are a healthier choice.
Sip, Sip, Sip – Our bodies are constantly losing moisture through it’s activities eg. Urination, sweating, eating, tear ducts so it’s vital we keep replacing what we lose and use.
#coeliac #freefrom #Heart #Health #Faversham #Kent