Sharing the Blog Love #1

It was only recently that I begun a blog on soy and gluten free living here in Oz and, so far, I have already had some success with getting my posts ‘out there’! One of my main sources of blogging inspiration came from reading an interesting blog by Veronica Foale, titled Sleepless Nights.  My main purpose of this post is to help share love of blogging between many around me and, of course, discover more interesting blogs.  I was inspired to enable each of us, as bloggers, to ‘share the love’ after having recently looked onto one particular post from Sleepless Nights and another by Frogpondsrock.

But here’s a favourite of mine for post #1:

>>>>    Nellbe’s Gluten Free Kitchen (and other Scribblings)    <<<<

This is such a great blog, that characterises the life of a mum maintaining a gluten free diet and keeping the ‘net updated on all sorts of brilliant gluten free ideas and fabulous blog finds around the web.  Got me writing on here about my ‘food’ lifestyle, which has ben FAB!

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Others Sharing the Love:

Sleepless Nights

Frogpondsrock

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So write a blog, similar to mine perhaps; link to someone else’s blog in your that you love; link to my blog as the source of the Sharing the Love (add a trackback URL, if you like) and feel free to add your link to the in the comments as well and I shall definitely add a link to the blog of yours that is ‘sharing the love’ in this post (just above in-between the hyphens )!

Ammonium Phosphatides vs Soya Lecithin in Chocolate

 

One common use of soya lecithin - Chocolate

Chocolate is, has always been, and will continue to be, one of my favourite treat.  It is like no other. I especially like smooth chocolate, milk chocolate being my favourite!  The trouble, however, is that it is almost always emulsified with a common additive known as lecithin (additive E322, used for the purpose of controlling the viscosity of the end product). As soy is the least expensive and most readily available form of lecithin, it is virtually always used when this respective 322 additive is needed.  Sadly, this applies to chocolate big-time!

There are many studies out there that ‘apparently show that soya lecithin does not present a problem to most soy-allergic individuals, as all the ‘proteins’ are usually removed in the refining process. Unfortunately these conclusions are not valid for me.  I have to avoid all soy ingredients as you may have guessed from one of my earlier posts on discovering a soy-friendly chocolate bar from Cadbury UK.

This now leads me onto another topic, which is on Ammonium Phosphatides.  They are becoming more widely used as a common emulsifier, mainly in the United Kingdom, as an alternative to lecithin (a product usually derived from soy).  At present, it is most commonly used as an emulsifying additive in chocolate bars and blocks.  This additive is, at present, being used by Cadbury (UK only) in the production of their milk chocolate products.

The most interesting part is that, according to many organisations, it appears that evidence suggests that ammonium phosphatides works even more effectively than lecithin derived from soybeans.  It certainly does appear to work well in producing great quality chocolates that even soy-allergic/intolerant individuals can enjoy, so I’m all for it as it means there actualy ARE smooth, mouth-melting soy free milk chocolates around!

Here are a few links to more interesting facts I recently found from my investigations (I shall regularly edit/update these based on findings):

Lecithin – The Natural Choice of Emulsifier for the Chocolate and Confectionery industry (The Solae Company)

Ammonium Phosphatide (E 442) Approved For Use in the US:

Palsgaard – Ammonium Phosphatide as an alternative:

Well-Meaning Soy Free “Know-it-all” Quote Favourites

Here are some of my favourite “Know-it-all” quotes from well-meaning ‘non’-soy-allergic individualst:

• “That’s Easy, just ask for ‘no’ soy sauce.”
• “Don’t Worry, we don’t use soy milk in anything here!”
• “We don’t use any soy in our meats, we just cook them in vegetable oil“

 

Anything else? Couldn’t think of much more right now, so let me know below.

A unique visual creation based on a unique perspective…

Dear Friends,

Just above is a picture I designed for my blog (a little while ago) which can be found at the top of the page, in the right-hand column, of my blog.

What comes to mind when you see this image.  Whilst designing it myself, I had a slghtly difficult time defining it myself, as a matter of fact, and would most certainly welcome and appreciate all input with regard to this matter.  All I can say is somehow, somehow, it just came altogether.  Perhaps it’s the creative side of the brain that works like this as I, myself, can only really define it as ‘living in a wheat and soy filled nation’.  Yet, this may be an exaggeration.  Let me know your views in the discussion.  I look forward to hearing your responses

Just a little teensy weensy rant!

Okay, I shall try not to make this long, as I do not intend for this blog to serve as a ‘rant base’ (there’re enough of them around on the net as it is! )

However, I just wanted to point out something that is VERY much of an issue with regard to gluten free catering here in Australia!

Tonight, I dined at one of my favourite restaurants. They have always catered well for my gluten and soy free diet in the past and serve very delicious meals, many of which are gluten free! YAY! Just about everything served on premises is soy free as well, so that part’s very easy.

But oddly (and not fortunately), this evening was a little like no other.

I had the meal I normally choose at this fine destination and was fine. As many do, I felt like some desert afterwards. So I ordered a dish that was seemingly soy and gluten free (it looked and tasted great!) but about half an hour later, had a really bad reaction (one often associated with my coeliac condition – bloating, stomach migraines and slight reflux). I called the restaurant to ask about the dessert and they assured me that it should be gluten free, and that the only ingredient contained in the ICE CREAM side served was wheat-derived glucose syrup!

Ah-HA! That would tell me why I am now experiencing such excruciating abdominal discomfort as I write this. I have now come to the conclusion that I have been glutened.  The restaurant was very apologetic and explained that based on guidelines from the Coeliac Society of Australia, wheat-derived glucose, dextrose, caramel colour, and MSG were gluten free!  My Goodness! I’ve heard it all before!  They were very kind over the phone and wanted to make it VERY clear that they did not intend to dismiss my allergies and assured me they’d not let this happen again.  So I shall try them out sometime again, perhaps when I’m not so busy it may suit better.

Just to be clear, I cannot tolerate ANY ingredients derived from wheat, rye, barley, oats or soy AT ALL!  Whilst I appear to not show obvious symptoms from VERY slight contamination from these ingredients, it is important that I do not take this business lightly!

I found a good article online that I may have already mentioned a time.  Or ten.  How ‘gluten free’ are you? by infonolan gave me some good insight to how some vs others may see the gluten free diet.

End of Rant.  Whilst I intend to be realistic, I shall also try to keep a positive light on the blog as much as possible.  I’m sure there’s more good news to look forward to, as well!  Happy gluten free/soy free living!

Don’t Shy! Make it Clear to producers what you want!

As the food industry has progressed, many of us (consumers) have felt weaker and weaker in the influence on how our food is prepared and what goes into it. Just earlier today, for the first time, I watched a trailer of the movie Food Inc.  Whilst it does not specifically relate to how we as gluten and/or soy free consumers may feel or what we want, it does serve as a principal reminder to just the amount of influence ‘we’ have on producers!

We (as consumers) are not weak at all.  We are the ones who carry the ‘voting’ influence on producers!

I recently contacted a manufacturer who produces quite a fine quality gluten free ‘bread-based’ product on the Australian market.  It is mainly supplied to food establishments and restaurants around the country and is free of gluten, dairy, egg, nuts, preservatives, additives and gums however, despite being vegetarian and vegan, it contains soy flour as a primary ingredient (along with maize starch and yeast)!  When I recently provided feedback to this company enquiring about their use of this ingredient, the response was that I was the first enquirer, in all these years, to mention soy at all!

I’ve a feeling I may be a little alone in this, as many I know in my situation try to avoid eating out! [I dare to be different!]

So speak up today.  Make yourselves heard!  If we want more chocolate producers to re-consider the additions of soy-derived ingredients or anything else, make it known to the producer (call or email the company).  Sure only one suggestion probably will mean chances are slim, but remember this… it will count!

So get your feedback ‘out there’ today!

Nuttelex – Real Soy-Free Margarine!

One thing I continue to find within my gluten and soy free life is just how few foods we, as a society, actually eat! Typical households consume wheat and soy on an every day basis at virtually all mealtimes; breakfast, lunch and dinner.

Interestingly enough, margarine is of no exception. It seems like almost a ‘modernised’ butter. As well as this, virtually all margarine and table spread contains soy lecithin. Why? It just doesn’t make sense.

Are the phospholipids present in these substances good for us? Whilst I hear they have some positive effects on lowering cholestrol and promoting a ‘healthier lifestyle’, it does in fact seem strange that a common allergen is being added to a product so similar to butter, anyhow.

Thank goodness I don’t have to avoid dairy on top of all the rest of it, as my alternative to margarine has always been butter (though I used to be a big fan of it before becoming allergic to soy).  But don’t despair!

Nuttelex Original - a dairy-free, soy-free spread for all your needs!

The good news is that I now have a substitute to margarine I for individuals who tolerate neither dairy, soy nor gluten.  It’s made by Nuttelex.  In fact, a large variety of their products are soy free including their Original, Lite, Olive and Kosher varieties.  A complete listing of their products is available on their website.  Sunflower lecithin is used in all products in place of soy lecithin, so there’s no loss in nutritional value in comparison to other varieties of margarines. Please note that the Pulse flavour contains plant sterols derived from soy, as indicated in the ingredient listing.

I was quite pleased with this find and if I were to ever cook for someone allergic/intolerant to dairy, I would certainly choose this brand over any other. Their margarine varieties are far healthier than that of any other brand and although slightly more expensive, these products are definitely worth the extra cents!

Effects of Corn Gluten on Coeliac Disease?

Gluten, as most of us who’ve some background knowledge on coeliac disease would know, is a protein that exists in wheat, rye, barley and oats.  However, many do not realise that gluten is found in all grains, including corn, rice, millet, buckwheat and you name any grain!  Studies on corn gluten have hit the web in various places.

infonolan has produced quite a comprehensive online article on this issue.

Excerpt from the aforementioned page (reproduced with permission):

We do not know, at this point in time, whether corn gluten is safe for individuals with Coeliac Disease. There has been some disturbing evidence on the effects of corn on coeliac disease as a fair proportion of those on gluten free diets have been required to avoid corn due to similar reactions to that from wheat, rye, barley and oats.

infonolan

The article then goes on to explain some of the names for the various prolamins with regard to gluten containing cereals.

In my opinion, corn could well be an issue, and I certainly do not deny this, however wouldn’t rice, millet, corn and all types of grain-products also be affecting coeliacs as well?

Even though corn seems to be affecting coeliac patients more than other grains, perhaps (when looking further into the future) other types of grains could also be problematic.  It does seem as though ‘millet’ has often been mentioned as gluten-containing, even though it is claimed as a gluten free product.  I would hate to think of having to avoid corn and all these other forms of ingredients along with the types of gluten (i.e. wheat, rye, barley and oats) along with soy that I already have to avoid!

Anyhow, here are some links to various online information sources on this topic that may help you decide for yourselves.

Be Warned: The top two articles present some quite disturbing evidence that may give some out there a heart-sinking feeling. However, it does seem possible that the effects of corn gluten could be more prominent than many may realise:

Corn Antibodies in Celiac, Crohn’s, and Ulcerative Colitis
From Dr. Peter Osbourne at Gluten Free Society, this one’s a must-read for all!

Corn Antibodies in Corn gluten damages patients with celiac disease
12 issues on corn gluten, from Dr. Peter Osbourne at Gluten Free Society

Gluten in Chinese Herbs: Addressing the Concerns of Those with Celiac Sprue

Gluten Free Review

Check out the above (all links open a new window ), and bring some knowledge to this post.  Let me know of your opinions surrounding this issue, and how you may feel about how (or whether) corn gluten may, in fact, affect patients with Coeliac Disease.

Canola Oil – May Contain Traces of Soy

On one of my recent shopping trips, I decided to pop into Aldi so I could at least save some money on basic everyday items.  Being on such a diet (Gluten and Soy Free) does, in the long-term, prove expensive!  Therefore, whilst I’m prepared to spend a little more on specialty products, I tend to like to make ends meet with other, less expensive products.

However, one of the basic cooking items I get, due to the nature of my soy allergy, is canola oil.  This tends to be the best basic alternative to generic vegetable oil and is ‘usually’ safe for soy allergies.  I used to say ‘always’ however after having discovered this product, I’m not so sure!

 

MAY CONTAIN TRACES OF SOY

Pure Vita is a brand of cooking oils and oil spray formulas sold at Aldi.  Their range consists of two oils, vegetable and canola.  The vegetable oil blend, obviously, contains a warning statement about the possible presence of soybean oil along with canola oil as most generic vegetable oils do!  However, the thing that struck me most about the canola oil is that it contains a statement just below the ingredient list, making mention of the fact that the product  ”MAY CONTAIN TRACES OF SOY”!

How should one interpret this?  When it says soy does that mean refined soybean oil, or does that mean the raw soybean?  Since the soybean oil is not likely a supplied ingredient from outside, it could well be a 50/50 chance between the former and the latter!  I was horrified to find a canola oil that had a warning like this however considering the low prices here at Aldi, it is of no surprise to me at all!

How would you deal with this situation, would you allow such a product into your soy free diet or would you perhaps shop somewhere else to buy canola oil from a brand that didn’t use the disclaimer?

Gluten Free Pancake Favourites

It has been a hard run finding good quality gluten free pancake mixes that not only are soy free but taste great and ‘hold together’!  For years I’ve been using the pancake mix from ORGRAN, suitable for individuals with a range of common food allergies and intolerances as this used to be the only gluten free pancake mix that was also soy free.

Another option was to make them from scratch.  I sometimes made buckwheat and pancakes using the relevant flours along with buttermilk, which were more palatable than any premixes I could find.   As life got more and more busy for me, I found I had less time to bake from scratch, pancakes became a rare treat.  Most days I’d have gluten free cereal or toast using Country Life Bakery‘s gluten free low GI, yeast free, or sunflower and linseed (which is my favourite! YUM!) loaves (all of which are also corn free, something an increasing number of individuals seem to be reacting to, for possibly a variety of reasons one of which can be found on a friend’s hub on corn gluten).

CASALARE PANCAKE MIX

In the past couple of years living as such has become so much easier.  About a year ago, Casalare released a great-tasting quinoa pancake mix that is allergen friendly!  The cassia flavour that comes out complements the unique quinoa flavour making it the perfect treat for one’s breakfast.  (Did I mention it’s corn free, too!). This was a great find, yet it still remains quite difficult to locate in many parts around the country. Which is a shame because it actually is a very good quality product for what it is, so I always get a hold of one of these mixes whenever and wherever I can!

 

BASCO BUTTERMILK PANCAKE SHAKE

Finally, though, I have to admit my favourite gluten free pancake mix out of all these is the BASCO buttermilk pancake shake! Unfortunately this has always contained soy (which I, of course, cannot have) so I was only able to really enjoy it for the first two years of being gluten free (before having been diagnosed with the soy issue when I had to eliminate many gluten free favourites from my diet).  Until RECENTLY, when many products under the Green’s General Foods (including some of the BASCO Gluten Free range) were recently re-formulated.  At this time, the soy ingredient (soy flour) was removed from the Gluten Free Buttermilk Pancake Shake along with many cake mixes and other products. 

(N.B. Cake Mixes may contain traces of soy due to shared equipment used to manufacture products containing soy-derived ingredients, however the pancake mix appears to be completely free of soy based on the ingredients.  The pancake mix still contains milk, egg, and maize starch.)

I was so excited to find that I could safely eat their pancakes again and they’re at least just as good as, if not better than, than before!

 

Sadly, we see very little of this product, except for at a couple of IGA stores around the country – much of which has occurred in recent years after the introduction of the Woolworths Freefrom product range. (Virtually all products within the range are laden with SOY, of all allergens.) This particular range was developed by Woolworths after having carefully watched and observed which gluten free products were the ‘best sellers’!   Such an act has sent an awful lot of fire up many of the original gluten free brands driving some close to receivership.  I shall add that the quality of the products *imitated* by Freefrom is considerably lower!  A more comprehensive view on this subject can be found HERE.

I personally feel it is extremely important that we try and support these original brands that are committed to providing us with quality gluten free products where, and if, possible!