Coeliac news 36page a4 bleed 9th aug 2016 by Coeliac Society of Ireland

Improving the quality of life for Coeliacs

Issue 15 | Autumn 2016

Coeliac Society goes Au Naturel for Awareness Week 2016 More in this issueâ&#x20AC;Ś Geroid Lynch Q&A l California Adventures New in Food l â&#x201A;Ź100 Sunway Voucher Gluten-Free Living Show in association with SuperValu

Contents 4 Gluten-Free Living Show in association with SuperValu

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CEO Address

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9 The importance of nutrition in a healthy GF diet 11 Events 14 Gluten-Free Lunches 20 California – Adventures for a Coeliac 31 New in Food

name:

Carrot Cake

Travels with my gluten-free daughter

CONTACT

Colouring Competition

Age: Address:

Q&A with Geróid Lynch

Children’s Coeliac Booklet available to download from www. juvela.ie

Coeliac Society of Ireland, Carmichael Centre, 4 North Brunswick Street, Dublin 7 T: +353 (0)1 872 1471

E: info@coeliac.ie

Facebook.com/CoeliacSocIreland

W: www.coeliac.ie CHY: 7484

@ coeliacireland Ireland’s favourite range of gluten-free foods

Juvela ROI Colouring Competition.indd 1

Support Group members that offered up their free time to make each of these events such a great success that we are going to do them all over again this October. These types of events are great opportunities to come together in your area and meet other coeliacs.

A Note from the Editor… Dear Reader, Welcome to your Coeliac Ireland Autumn 2016 magazine. This issue extends a warm welcome into autumn with seasonal recipes and the importance of nutrition in a healthy gluten-free diet. We also bring you “New in Food” section and kids colouring competition, sponsored by Juvela. Congratulations to Thomas Halloran who was the winner of our previous colouring competition and €200 Ticketmaster voucher! In this edition we take a look back on the activities over the past 6 months. Awareness Week in association with Knorr stock cubes was a busy week with over 20 events – Read the full report inside. Back in April we brought Love Gluten-Free SuperValu in Store events to Dublin, Galway, Cork, Kilkenny and Wexford all in one week! The events took place in various SuperValu stores, a member from the local Support Group gave a talk as well as a local dietitian. Gluten-free manufacturers came along to sample their products and we were introduced to the stores Health & Wellness Experts. I would like to personally thank all the

We would like to thank all the women who took part in the VHI Women’s Mini Marathon this year. We are delighted to have your continued support. If you have any ideas on how to fundraise for the Coeliac Society of Ireland we would love to hear from you fundraising@coeliac.ie Over the last 6 months we have gone live with our new website and Members Area, with a few hiccups to begin with, we would like to thank you all for your patience. Coeliac News Online is still a monthly instalment to your inbox but you can keep up to date with Additions & Deletions on a daily basis by logging on to the Members Area. We need your help as members in developing our Members Area by sharing your holiday stories, offering advice on the Members Forums and sending in your gluten-free recipes. Together we can make our Members Area a warm welcoming sanctuary for current and newly diagnosed members. “Together we are Stronger”. We have another busy 6 months ahead, kicking off with The Gluten Free Living Show. The Gluten Free Living Show in association with SuperValu is on Saturday 1st October from 11am – 4.30pm in the Crowne Plaza Northwood, Santry, Co. Dublin. The Gluten Free Living show is a food focused, interactive and informative day on gluten-free living.

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An exciting day with a food fair, expert talks, sampling, tastings and gluten-free health education. SuperValu will showcase their GF range and educate consumers on the support available in-store via the Health & Wellness aisles and instore experts. Celebrity Chef Kevin Dundon will give a gluten-free cooking demonstration and will be on hand to answer any questions you might have. Tickets available for €10 on www.coeliac.ie Our first ever CEO Gráinne Denning has decided to leave the society after 4 years to explore new opportunities. Gráinne has been a true advocate, ambassador and a voice for the coeliac community. She has accomplished so much for the society. The staff, board and members would like to thank Gráinne for all her hard work and dedication, we wish her the very best in the future. Thank you to everyone who was involved with the Society so far this year – from the members to the Support Groups to the volunteers and the fundraisers. We are happy to have your continued support. If you would like to contribute to the next issue of Coeliac Ireland, you can do so by sending your articles or Travel Pieces to jennifer@coeliac.ie I hope you enjoy this issue.

Editor

Coeliac Ireland

The Gluten Free Living Show COOKING

HEALTH

SUPPORT

FOOD

The Gluten Free Living Show in association with SuperValu is on Saturday 1st October from 11am – 4.30pm at the Crowne Plaza Northwood, Santry, Co. Dublin. The Gluten Free Living show is a Food Focused, Interactive and Informative day on gluten free living. An exciting day with a food fair, cookery demonstrations, expert talks, sampling, tastings and gluten free health education. SuperValu will showcase their GF range and educate consumers on the support available in-store via the health and wellness aisles and in-store experts. The focus of the day is Cooking, Health, Support and Food and the programme will reflect this with cooking demo’s from SuperValu’s Good Food Karma Ambassador, Kevin Dundon. Gluten Free Health information, come along to the dietetic Food Clinic where attendees can discuss their gluten free diet with a dietitian. Dr. Nicholas Kennedy will give a talk on gut health, signs and symptoms and getting diagnosed with coeliac disease followed by an expert panel discussion. Support from Safe Food giving a talk on food labelling and understanding food labels and ingredients.

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Food is a central theme of the Gluten Free Living Show, from gluten free suppliers to cooking demo’s taking place during the day with SuperValu’s Good Food Karma Ambassador, Kevin Dundon. Kevin is a firm favourite amongst the gluten free community and will take to the stage in the afternoon to cook some delicious seasonal treats. Being diagnosed coeliac is a life long journey and the Coeliac Society are here to educate young children on living gluten free. We are hosting the Academy of GF Kids! A unique academy for kids available for one day only! Get a gluten free education and graduate from the messy gluten free food academy. The Gluten Free Living Show, is open to those interested in living gluten free, diagnosed coeliac’s, food bloggers, media and health experts. Tickets cost €10 and are on sale via www.coeliac.ie

Message Board – Forum

good Newly diagnosed? Well, here is the chat dly frien a For e. alon news, you are not tips, on gluten-free living or just some good site web our on m, register to the foru liachttps://www.coeliac-ireland.com/coe member-forums/

What’s On… 4 Meet Kevin Dundon 4 Speak to a dietitian 4 Free Gluten Free Samples 4 Free Parking 4 Cooking demo’s 4 Expert Panel discussion

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REVIEW

Coeliac Awareness Week 2016 in association with Knorr was even bigger and better than before! The fit with Knorr is perfect as within the Coeliac Society we are trying to encourage all of our members to cook at home using naturally gluten free ingredients. The week started on the morning of the 9th May with an event at the Carmichael Centre, Dublin 7. Great fun was had with Aisling Kelliher of Knorr, Chef Adrian Martin and our very own Grainne Denning CEO of the Coeliac Society. It was a beautiful day which ensured there was laughter and lots of vegetables flying around from frying pans and woks! The overall aim of the Week is to raise awareness of the symptoms and signs of coeliac disease, which affects an estimated one in every 100 people in Ireland.

From this point on it was go, go: Chef Adrian commenced his five cookery demonstrations around the country which were held on:

MAY

Wilsons Butchers, Rathfarnham, Dublin

The Saucy Butcher, Wexford

O’Crualaoi Butchers & Delicatessen, Ballincollig, Co. Cork

McArdle Meats, Clonbrassil Street, Dundalk, Co. Louth

MAY

13 MAY

Chef Adrian’s feedback was “Had a great time meeting coeliacs all week and really connecting on a one to one basis with them through cookery. It’s a great opportunity for coeliacs to ask questions and to really help them with problems they experience when cooking at home. A massive thank you to everyone who came along.”

Loughnane Family Butchers, Loughrea, Co. Galway

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Coeliac Ireland

…continued from page 5

Italians do it better!

The number of events ensured that our members had access to cookery demonstrations and our Coeliac Ireland cookery book. For those who could not attend many Craft Butchers around the country stocked the Coeliac Cuisine cookery book. For the first time this year Tesco held seven events over the week – these events were cookery demonstrations, educational talks from a dietitian and also a representative from the Coeliac Society. The events took place in Dundalk, Balbriggan, Gorey, Dundrum, Cork and Clearwater and were a great success. Whilst Chef Adrian was teaching the country how to cook gluten free with the help of Knorr stock cubes. Grainne Denning was doing a whole host of radio interviews with her key message being “The only treatment for coeliac disease is to follow a gluten-free diet. This does not mean, however, that those with coeliac disease have to miss out on tasty food. Throughout Coeliac Awareness Week, we’ll be demonstrating how gluten-free cooking does not need to be restrictive. With market-leading brands like Knorr now offering lots of gluten-free products, it is easier than ever before to follow a glutenfree diet while still enjoying tasty and healthy meals.” Over the week Grainne did 8 radio interviews throughout the country. During the week Chef Adrian appeared on TV3 doing a cookery demonstration and two of our very own board members appeared on the couch on Saturday AM discussing various elements of coeliac disease – well done to Mary Twohig and Dr Nicholas Kennedy. Education is key to awareness week most importantly highlighting signs and symptoms as it is a disease that can often be misdiagnosed. The week was finished off with three beautiful walks around the country – Russborough House in Wicklow, Limerick City and Glasson in Westmeath. Members were invited to join in for a lunch followed by a guided walk of the area. This is now the second year hosting this event and it was extremely popular, thankfully the weather was beautiful.

Bella Italia 2016

… Or so I’m told by lots of you travelling to Italy each year on holiday and needing a gluten free diet. Every year there is increased coeliac awareness with more hotels and restaurants serving gluten free food and in particular pasta and pizza. So why not give it a try? Lake Garda: 7 locations available – TIGNALE a firm favourite and ‘gluten free haven’ with 2 hotels, a gf pizzeria, restaurant and ice cream bar, SIRMIONE, DESENZANO, MALCESINE, LIMONE, BRENZONE and MANERBA DEL GARDA. Lakes Iseo & Maggiore: 2 beautiful lakeside and really charming 4* hotels. Tuscany: 4* hotel in Siena, a good base for visiting the Chianti wine region. Venice & ROME: 2 magical cities and 3 small B&B hotels all centrally situated. Sorrento: 2 hotels well placed for visiting Capri and the Amalfi coastline. Mountains: several hotels including Hotel Montana in Monte Bondone and Hotel Bellavista in Cavalese, good for families either skiing or summer outdoor activities.

1 week prices from €343 per person half board on Lake Garda and for the 7th consecutive year €553.00 per person half board all season in Sorrento. Full details of all available hotels are on www.gillisholidays.com under ‘Resorts for Coeliacs’. For information or booking requests email gilli@gillisholidays.com or send the electronic booking form from the website. If you give me a phone number I’ll gladly call you to discuss your requirements. Happy browsing!

If you don’t have email you can call me in Italy on

0039 331 4125115.

Awareness Week featured on the Saturday AM show on TV3

Coeliac Awareness Week in Numbers

124,000

7,397

15 km

Viewed the Saturday AM show on TV3

Coeliacs received the Knorr bespoke email

Media interviews during the week

Walked for “Get Out and About Campaign”

47,747

Social media interaction

Walkers attending Coeliac Walks in three different locations

Tesco In-Store events

TV appearances

10,000

Easy Food Gluten Free magazines printed

Coeliac Events

Regional Cooking Demonstrations with Chef Adrian

IPad given away on TV3, thanks to Knorr

Spo

Coeliac Ireland

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By Petra from www.glutenfreesphere.com

The importance of nutrition in a healthy GF diet Summer season is over and the days of summer fruit, fresh salads are behind us for another year. Perhaps you find it harder to get up when the mornings are darker and temperature drops. The weather really does affect our moods and health. Of course, there are more factors that affect mood and health than just the weather. Many people feel depressed, stressed, tired, and sluggish during the autumn. It is very important to boost our energy with healthy nutritious foods. Don’t worry; autumn is also a great season for certain fruits, vegetables, nuts and seeds. There was a time when I felt very tired, miserable, and sick. In fact, a good balanced gluten-free diet has seriously changed my life. I think that an unhealthy diet can contribute to serious tiredness, mental and physical heath problems. In my opinion our eating habits are crucial for our health. Eating nutritious food can help you avoid certain health problems. Moreover, eating right is about stabilizing your mood, boosting your energy, and feeling great. Even though healthy diet should be followed all year around, I pay extra attention to nutrition during the autumn and winter. A nutritious diet is important for everyone and people with coeliac disease are no exception. I always try to enrich our glutenfree diet with available seasonal healthy foods. Eating tasty and healthy gluten-free meals makes me feel so energized. There is no doubt that gluten-free cooking and baking can be sometimes challenging, but with simple recipes and nutritious ingredients, it can be very pleasurable. I remember a time when I wasn’t able to prepare tasty gluten-free food. It was very stressful for me. So, I have decided to fight and create my own simple and healthy gluten-free recipes. I believe that cooking and baking at home can help you take charge of what you are eating.

I have a lot of healthy gluten-free recipes on my blog but I have decided to create completely new, simple, and healthy recipe for you. This apple banana streusel cake is pretty amazing; it only contains healthy ingredients. It is wonderfully sweet cake thanks to the apples and bananas. So, you don’t need to use any sweeteners. This cake is enriched with chia seeds, which keep you energized and satisfied for hours. It is a very tasty and satisfying cake. The best thing is that it will not make you feel heavy or tired. This recipe is not only gluten-free but also lactose-free. You don’t even need a food processor or stand mixer to make this wonderfully simple cake.

Apple Banana Streusel Cake Preparation time: 10 minutes Cooking time: 35-40 minutes Makes: one 23 cm round cake Ingredients gg 3 medium ripe bananas, mashed gg 3 medium apples, coarsely grated gg 2 medium eggs gg 4 tablespoons coconut oil gg 1 teaspoon apple cider vinegar gg 1 teaspoon gluten-free baking powder gg 2 tablespoons chia seeds gg 2 tablespoons white rice flour, (20 g) gg 3 tablespoons coconut flour, (30 g) gg 1 teaspoon ground cinnamon gg For the streusel gg 2 tablespoons gluten free breadcrumbs gg 2 tablespoons coconut sugar gg For greasing gg 1 tablespoon coconut oil

Method Preheat the oven to 175C fan or 155C gas. Grease a 23 cm (diameter) round pie tin with coconut oil. In a large bowl mix the flours, chia seeds, ground cinnamon, and baking powder. In another bowl, mix the eggs, mashed bananas, coconut oil, and apple cider vinegar. Pour the wet ingredients into the dry and mix well. Pour the mixture into the prepared greased tin. Squeeze the juice out from grated apples, then top prepared mixture with it. Mix coconut sugar and breadcrumbs in a little bow, and then scatter over the grated apples. Place a fireproof dish with 3 ice cubes into the bottom of your oven. Place a tin in a preheated oven and bake for 35 to 40 minutes until golden. You can insert a skewer or a toothpick in a centre of the cake. When it comes out clean the cake is baked. Remove from the oven, cover with a tea towel and leave to cool for a while. To serve, cut into 8 even pieces. Notes: You can also try to make a pear version of this cake. Instead of grated apples use the same amount of peeled, cored and diced ripe pears. This cake is best eaten the day it is made; however it is possible to store it. Store in an airtight container for up to two days. Warm the cold cake in preheated oven 175C for a few minutes before serving again. It can be served with herbal or fruit tea.

Coeliac Ireland

CEO Address Transparency, Governance and Accountability In Spring 2014, I wrote regarding the charity sectors transparency and detailed Coeliac Society’s high standards of governance. Unfortunately, due to recent mismanagement within a suicide counselling charity, I revisit this topic, to reassure our valued members that this is a highly unusual circumstance. Coeliac Society of Ireland operates to the highest governance standards. The society is a charity founded by members to serve members and that ethos remains. We have an active, committed and dynamic board. The board reviews its management performance annually. The board advertises publicly for new members to the board via www.wheel.ie, www.volunteer.ie and www. boardmatch.ie Board members are elected to the board publicly at our Annual General meeting. This process leads to a mix in demographic representation within the board, representative of the diversity of our membership. Each board member actively holds the other to account. They approach their responsibilities as Directors seriously and respectfully on behalf of members. Board members donate their time as volunteers. They do not receive payment. Our accounts are audited annually by HTH Accountants. We are fully compliant with the SORP (Statement of Recommended Practise) accountancy standard, which is not obligatory in Ireland however we have proactively adopted it as best practise. Accounts, strategy and the memorandum and articles are available to view on www.coeliac.ie We adhere to the governance code www. governance.ie and are a type C organisation i.e. the board directs the organisations strategy, with the CEO responsible for the charities day to day operations. The board hold the CEO to account. We adhere to the statement of guiding principles for fundraising www.ictr.ie and also to the Regulation of Lobbying Act 2015, submitting regular reports.

Coeliac Ireland

The Society is a registered charity (CHY7484) and is entered on the register of charities with the Charities Regularity Authority. The establishment of the authority is beneficial for the non-profit sector and we welcome the charity regulatory having investigative powers. Average staff salaries are in keeping with the average industrial wage of €36,000 per annum. The CEO’s salary has been determined giving consideration to the organisation size and turnover and is equivalent to a higher executive officer pay scale within public service. Reasonable, non-excessive pay grades, to attract quality staff who provide a professional service. 80% of the funds that are required to run the charity are self-generated. We receive 20% of funds from the HSE. The HSE meet with us annually to review this agreement. We submit reports during the year, to maintain this funding. We welcome their oversight and interest. A fond farewell, a parting word and a new chapter I leave Coeliac Society on 28th July. I have enjoyed working with the society immensely. The work has challenged me and been very rewarding. Being the charities first CEO in 42 years, brought considerable change management. The society has developed hugely in the last three and a half years. We have made vast inroads in advocacy work. Awareness of the disease and its symptoms has risen. We have increased the societies’ presence nationally, with the growth of support groups. We have increased our awareness week, to host 26 events nationally..! We brought more events to the regions, to engage one on one with more members. We began having cookery classes which have enhanced member’s nutrition and labelling understanding. We improved our foodlist to make it easier to use. We have worked proactively with

By CEO Gráinne Denning retailers and manufacturers to increase the availability of products. Increased market completion has also helped to drive down the price of items. Improvements in IT and staffing support all these developments. We have formed relationships with relevant state organisations such as Safefood, with whom we recently undertook a survey relating to eating out since the introduction of allergen legislation. Further events focused on catering staff training are planned for Autumn. A lot of quality work has been completed. I say ‘we’ rather than ‘I’ throughout. While I have led our small team, it is team dedication that is delivering results, taking the charity and our collective work forward; enhanced by a board who is listening to its staff and members and is constantly evolving and learning. A lot has been achieved. There is more to do in areas of diagnosis, disease management/after care and eating out. My successor will be appointed during August, bringing fresh thinking, a revised approach, keeping energy and momentum high to take Coeliac Society into its next stage of development. Every charity struggles with not having enough resources to do all that they would like to do and within the time frame that they would like to do it. That is a common frustration for staff and member alike. I started each day setting out to improve quality for life for coeliacs and ended each day reflecting on if I had. This is my parting word to our staff and incoming word to your new CEO – Together CSI is stronger!

Events/Dates for your Diary CHANGES FOR COMPANIES LIMITED BY GUARANTEE UNDER THE COMPANIES ACT 2014 The Companies Act 2014 was introduced on 1st June 2015. It replaces the Companies Acts 1963-2013. It consolidates the previous 17 companies acts into one, simplifies procedures and introduces new provisions. It is set out in 25 parts and extends to over 1,400 sections.

September 2016 Miele Cookery Class

September 12 @ 7:00 pm - 9:00 pm Come along to Miele Gallery for an evening of gluten-free cooking kindly sponsored by Nestlé. Book via www.coeliac.ie or call 01 8721471. Cost: €10

How does this effect Coeliac Society of Ireland? Coeliac Society of Ireland is a company limited by guarantee. It is required to change the name to include CLG (from LTD) and to submit a constitution – which is made up of the memorandum and articles of association. These changes needs to be filed in with the Registrar of Companies on or before 30th November 2016. To achieve the above requirement, Coeliac Society of Ireland invites all members to attend its forth coming Extraordinary General Meeting (EGM) on the 1st of October 2016 at 12 noon.

NOTICE OF EGM COELIAC SOCIETY OF IRELAND The board of Directors of the coeliac Society of Ireland hereby invites all members to an Extraordinary General Meeting (EGM) to be held at Crowne Plaza Hotel on the 1st of October 2016 from 12.00 – 12.30pm. This is to facilitate the required changes AGENDA gg Directors Report gg Resolution on the change the name to include CLG (from LTD) and the Constitution gg Amendment to number for a quorum

October 5 @ 7:00 pm - 9:00 pm SuperValu – Collins’ Main St, Carrigaline, Co. Cork Love Gluten Free Instore Event gg gg gg gg

Companies Limited by Guarantee (CLG) Companies which are limited by guarantee and do not have a share capital are now deemed to be Companies Limited by Guarantee (CLG) under section 1189. There is a requirement for Companies Limited by Guarantee to have this company type added to the end of its name.

SuperValu Instore Event

October 2016 Gluten-Free Living Show in association with SuperValu October 1 @ 11:00 am - 4:30 pm The Gluten Free Living show is a food focused, interactive and informative day in gluten free living. An exciting day with a food fair, cookery demonstrations, expert talks, sampling, tastings and gluten free health education. Cost: €10

SuperValu Instore Event October 3 @ 7:00 pm - 9:00 pm SuperValu Newcastlewest - Dooley’s, Co. Limerick Love Gluten Free Instore Event gg gg gg gg

Learn how to understand food labels. Speak to a dietitian Sampling and gluten-free promotions SuperValu Coeliac Ireland will offer advice and support on gluten-free living.

SuperValu Instore Event October 4 @ 7:00 pm - 9:00 pm SuperValu Tuam – O’Toole’s Bishop St, Tuam, Co. Galway Love Gluten Free Instore Event gg gg gg gg

Learn how to understand food labels. Speak to a dietitian Sampling and gluten-free promotions SuperValu Coeliac Ireland will offer advice and support on gluten-free living.

SuperValu Instore Event

October 6 @ 7:00 pm - 9:00 pm SuperValu Mullingar – Buckley’s Austin Friars St, Mullingar, Co. Westmeath Love Gluten Free Instore Event gg gg gg gg

Learn how to understand food labels. Speak to a dietitian Sampling and gluten-free promotions SuperValu Coeliac Ireland will offer advice and support on gluten-free living.

SuperValu Instore Event October 7 @ 7:00 pm - 9:00 pm SuperValu Cormac Twomey 8 Clonkeen Rd, Deansgrange, Blackrock, Co. Dublin Love Gluten Free Instore Event gg gg gg gg

Learn how to understand food labels. Speak to a dietitian Sampling and gluten-free promotions SuperValu Coeliac Ireland will offer advice and support on gluten-free living.

November 2016 Miele Cookery Class

November 8 @ 7:00 pm - 9:00 pm Come along to Miele Gallery for an evening of gluten-free cooking kindly sponsored by Nestlé. Book via www.coeliac.ie or call 01 8721471. Cost: €10

Coeliac Ireland

At SuperValu we believe in good food every day! With over 220 stores across the country, SuperValu have made living a free from life easier. Why not call into your local SuperValu and check out the Health and Wellness aisle, most of what you are looking for will be there. If not just ask a member of staff who will be delighted to help. Log on to SuperValu.ie for more details and opening hours.

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Love Gluten Free Events in SuperValu Join your local Coeliac Support group for a fun and interactive evening on gluten free living. Meet our local gluten free producers and understand food labelling with talks from food and health experts. With lots of promotions and sampling on the night, we look forward to welcoming you to the in-store events as part of SuperValu Health and Wellbeing month. For more information on these events log onto SuperValu.ie or Coeliac.ie.

Dooley’s SuperValu, Newscastlewest, Co. Limerick Monday, October 3rd

O’Toole’s SuperValu, Tuam, Co. Galway Tuesday, October 4th

Collin’s SuperValu, Carrigaline, Co. Cork Wednesday, October 5th

Buckley’s SuperValu, Mullingar, Co. Westmeath Thursday, October 6th Twomey’s SuperValu, Deansgrange, Co. Dublin Friday, October 7th

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Stuck for ideas when it comes to lunch? Try these ideas to end your sandwich game!

Gluten free lunches can become very repetitive – every coeliac knows that cycle that arises when you discover a new gluten free bread that has considerably less holes than your previous favourite, it soon becomes your every-day go-to loaf and you eat it daily for 2 months before it gets a little boring. Lunch can be so much more exciting than this – it may take a little more than just buying bread and butter but it’s worth it!

membranes and also acts to protect organs and provide insulation. Healthy fat can be obtained from nut butters, avocado, nuts, seeds and oily fish.

For the perfect lunch, ideally you need a mix of low GI carbohydrates, a source of protein and a small amount of fat.

For most of the population, lunch needs to be made cheap and quick due to the regular morning rush. This may mean it’s easier to make it the night before, at the weekend in batch to store in the fridge or there may be just enough time to make it before setting off for work in the morning.

By having a portion of low GI carbohydrate (as opposed to high GI carbohydrate) you will be provided with a lasting fuel source rather than one that gives a sugar-rush and slump later in the day. Lower GI carbohydrate sources include brown rice, quinoa, sweet potato, lentils, oats and pulses. Higher GI carbohydrates include dried fruit, sweetcorn, fruit juices, mango, sweets and chocolate. Protein is a much-needed nutrient that helps build and repair muscular cells within the body – this happens continuously throughout the day. However, it also plays an important role following intense exercise as there is a greater protein requirement

Coeliac Ireland

Here are just a few different tasty lunch ideas:

to kick start the recovery process. Protein will also ensure you remain fuller for longer (double bonus!!). Great sources of protein include chicken, turkey, beef (and most meats), eggs, dairy, nuts and pulses. Fat is also essential in the diet to regulate and maintain hormonal balance, it’s an important component within cell

weet potato, kidney beans and green S vegetables

hicken thigh with rice and a mixed C leaf salad

rown rice risotto with salmon and B mushrooms

uinoa with 2 boiled eggs and stir Q fried vegetables

3 Steps to making the perfect gluten free on-the-go lunch (that doesn’t include sandwiches!) 1.

Firstly, as mentioned above, you need a source of carbohydrate. Think potatoes, rice, quinoa, gluten free pasta or sweet potatoes. Measure out one portion (or multiple if making in batch), cook and leave to cool. Once cool, place in an airtight Tupperware.

Next comes the protein. Find a chicken breast/thigh, tuna steak, couple of eggs or salmon fillet and again cook until just right! Add to the Tupperware once cooked and cooled.

Finally add a hefty quantity of veggies. Why not make a quick salad, boil some carrots and broccoli, simmer some cabbage or roast some butternut squash and courgette! Add this to your dish. When it comes to adding a little fat, a small helping of a low-fat dressing, sprinkle of seeds, handful of nuts or slice of avocado will do perfect!

When it comes to reheating meals, be incredibly careful. Food must be piping hot, and should not be stored for more than 2 days in the fridge. Avoid reheating rice. Check product packaging with regards to expiry dates. To finish of your hearty nutritious lunch that’ll have you feeling fab until dinner find a Greek yoghurt, piece of fruit or couple of squares of that chocolate you’ve been keeping your eyes on all day! Making a healthy lunch that’s quick, easy but still tastes delicious is really quite simple! For more gluten free food ideas take a look at @bethheddle_runs on Instagram!

Eating Out Cards Enjoy Daura Damm Sensibly. Visit

et cards, available in many The Society provides eating out pock be given to a waiter or chef. can and sh, Engli languages, including diet and a suggested menu and the on n The cards provide informatio l te what you need. Check our trave can be helpful in trying to communica gluten-free/travelling/ /lived.com relan liac-i w.coe ://ww tips on https These cards cost €2 each.

Coeliac Ireland

Psychological aspects of Coeliac Disease Written by Anna Milleri

The last few years have seen a significant increase in diagnosed cases of Coeliac Disease (CD) in Western Countries (approximately 1% of the population with regional differences) and although it is still unclear whether this is due to increased (and more accessible) information and resources to both clinicians and the general public, thus leading to more people being diagnosed, or if there has been an actual increase in the number of people affected by the disease. One thing we know is that people with CD are faced with a number of psychological challenges linked to the illness and that there is a growing and urgent need to further investigate those aspects in order to provide CD sufferers with information, support, skills and strategies to address and overcome critical phases and the psychological challenges of coping with a lifelong autoimmune disease, that to date has no cure and can only be managed through a strict compliance to a gluten free diet and subsequent lifestyle changes. In this article I will briefly look at some of the above mentioned “critical” areas, such as: Pre-diagnosis phase It is estimated that up to 75% of CD cases remain undiagnosed and among those who are, many will experience a significant delay between the onset of symptoms and a finalised diagnosis. Undiagnosed CD leaves the person dealing, sometimes for years, with acute and debilitating symptoms they can’t explain or make sense of. In some cases CD sufferers mainly experience gastrointestinal symptoms, while in other cases symptoms can be of a varied nature and sometimes even absent (silent CD). The variety of symptoms can lead to difficulties and even more delay in finally getting

Coeliac Ireland

an answer to their complaints and an explanation for their crippling symptoms. Being diagnosed with CD Being diagnosed with CD, although often associated with feelings of relief, reassurance and re-gained control over symptoms and one’s own life in general, can nonetheless be extremely traumatic and confusing, especially if not associated with the correct information and support. Also, at a psychological level, such a diagnose can be very overwhelming, as one learns that CD is for life with its treatment demanding for a number of important dietary and lifestyle changes. Being diagnosed with CD also requires a series of adjustment of the person’s sense of identity, which may lead to a perception of themselves as ‘ill’ and different, with the disease taking over their whole sense of identity with associated feelings of frustration, helplessness, social isolation and depression. Post-diagnosis and compliance with gluten free diet Compliance with a gluten free diet (GFD) and symptom management pose specific challenges at both a psychological and social level, as they require numerous and consistent changes and adaptations in daily activities and routine, sometimes causing

significant limitations to the person’s social life (e.g. avoiding social situations, like eating out or travelling), and thus affecting their overall quality of life in different ways. Some people can react to the diagnosis with anger and denial, deliberately non complying with the dietary and lifestyle changes that are necessary to manage the symptoms, while others go through periods of withdrawal from social activities and loss of interest for things in life they once loved (e.g. ‘eating out is so difficult and frustrating that I’d rather stay home and isolate myself from my friends). An Invisible Illness Coeliac Disease, as well as other so called invisible illnesses, is not visible to others through physical manifestations of the medical condition, and because of this, in some cases support and understanding from others may be unavailable or denied to people with CD in different social, and sometimes family settings. At a psychological level, every step of the way from the onset of symptoms to the diagnosis, to the compliance with a gluten free diet and lifestyle, poses specific challenges that can leave the person overwhelmed by feelings of helplessness, hopelessness, powerlessness, confusion, anxiety, depression, isolation, loss (e.g. loss of one’s own sense of identity, loss of control over their own body, loss of parts/ aspects of their social life). Questions like ‘why me?’, ‘why has my body let me down?’ and thoughts like ‘my life will never be the same again’, ‘I’m stuck with this for life’ will arise at some stage,

especially around the diagnosis time, when the person is confronted for the first time with a great amount of information that can be very hard to process and sometimes very confusing. That is why it is very important, during the diagnosis phase, that the person is provided with clear, accurate and comprehensive information and that resources and support are available and accessible. At the moment there isn’t a great number of studies investigating the psychological aspects of CD. However, most of them seem to come to the same conclusions and suggestions when it comes to strategies to build psychological resilience, overcome feelings of helplessness and depression, preserve a positive sense of identity and look after one’s own mental health: Information, resources and support. Search for reliable medical sources and look for as detailed information as you can in relation to CD and what treatment entails and give yourself time to process and adapt/adjust to the changes that are required to comply with GF diet and lifestyle. Actively look for

help and build a support net around you (join associations and support groups, real and online, involve family, friends and work if necessary), learn how to recognise times of high stress, monitor your mental health and avail of professional help if you feel you’re going through a period when you’re struggling to cope or feel overwhelmed. Focus on what you CAN. Suffering from CD can make you feel like you’re not in control of your body, or as if your body has let you down. Restrictions imposed by a strict compliance to a GF diet and lifestyle can sometimes take their toll on your ability to positively respond to the numerous everyday challenges. That can lead to a negative attitude and an excessive focus on what you’ve lost, missed, or can’t do anymore, forgetting about what is actually still in your control and power to achieve. Be proactive, get involved. Join associations, groups, support groups and get actively involved in raising awareness and help others. Share your experience with others and be proactive in finding creative solutions to specific problems.

Plan ahead and get into a routine that fits your personality and lifestyle. Although you’re going through a ‘revolution’ in your daily routine, habits etc, you can still make it fit your unique personality and way of life. There is no one single recipe for everyone. Anna Milleri is a Psychologist Member of the Italian Board of Psychology and Psychotherapist full member of APPI (Association for Psychoanalysis and Psychotherapy in Ireland), co-founder of Area Mentis Psychotherapy Centre. More information: Website: www.areamentis.com Email: amilleri@areamentis.com

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Travel California Adventures for a Coeliac By Leanne Gallagher

As a newbie to the whole Coeliac life it can be daunting when a trip away comes up. My little girl aged 5 is only newly diagnosed and I often find when we go for something to eat repeating myself ‘it’s not just gluten free it cannot be cross contaminated’ and getting a blank stare back. So eating out has been very minimal since her diagnosis.

gg Staff automatically cleaned hands and changed gloves gg Pizza was put on special mat going into oven so not to be cross contaminated gg You can see them making these in front of you, so not once is the pizza out of your sight

As you can imagine a trip to California all those fears set in. Will I even find food she can eat? Will they understand coeliac disease? And of course you think it’s America they will but not so much in most places. Unfortunately it was a little like Ireland in places. Staff didn’t understand coeliac and often referred to it as an allergen and how allergic is she which prompted me to exit quite quickly from the restaurant.

Third ... Yogurt land (Frozen Yogurt) gg The ones that are Gluten Free state it which is the majority of them gg Staff were super helpful to tell us what topping we could have

However with a lot of searching we found some really great places that truly understood ‘Coeliac’ and super yummy. As a family we always eat the same we never wanted our daughter to feel she was different in any way or left out. So I complied a list of some yummy places for us travelling Coeliacs to visit when you visit the USA. They are chains so are all over the country.

Second is ... Chipotle (Mexican, Salads, Tortillas)

First was our favourite .... Blaze Pizza

gg They make these in front of you so again you can see it all is perfect

gg Totally aware of Coeliac and what it means. - Separate press area for gluten free pizza dough

Coeliac Ireland

gg Totally aware of Coeliac

gg You pour it yourself gg Lots of these around some just called different names

gg Tortillas were heated with tin foil each side so not to cross contaminate

Fourth ... BJ’s (All American Diner)

gg Staff automatically washed hands and changed gloves

gg Staff were super nice and extra careful with her order

gg Separate lettuce was taken from fridge for us

gg Great Gluten free menu

gg The crisps that come with the kiddie meal are also gluten free

gg Totally aware of Coeliac

Email addresses

Are you receiving our monthly updates? If not, then per haps we don’t have you r email address or we mig ht have it incorrectly. Ple ase email info@coeliac.ie to add an address to your record. Emails are kept confidential and never given out to third parties.

Fifth - In n Out burger gg Staff not aware of Coeliac but if you say gluten allergy when you’re ordering the protein burger they keep it separate for you gg Fries are gluten free I did cook a bit on holidays too and Grocery shopping I found much easier especially in a supermarket called Ralph’s again a chain to all over America. They had Purple gluten free signs beside the items on the shelf. Lots of items available:gg Corn Tortillas gg Tortilla Crisps gg Gluten free Turkey/bacon (yum) gg Pasta, sauces and all the usual here just more of a selection gg Pretzels and even chocolate covered ones The majority of their cereals are Gluten free like Cheerios and Lucky Charms which is great and even come in handy snack bowls which were great for snacks on the go or when we were going to breakfast in the hotel. Holidays are great and can still be great now we are a Coeliac family. Good food really is the best medicine. Leanne Gallagher Website: www.itsallaboutbeingu.com Twitter: @itsallaboutbu Instagram: Itsallaboutbeingu

Travels with Jane… my gluten free daughter “My daughter can only eat gluten free foods. Nothing with wheat. What can she eat here?” asked my husband in a restaurant near Angkor Wat. The Cambodian waiter, used to helping foreigners, replied, “Nothing on the kids’ menu will work. On the main menu both the curry and the stir fried ants are ok.” Our daughter, Jane, smiled broadly and answered, “I’ll try the ants!” Jane is an adventurous nine-year-old who also has coeliac disease. We are Americans, but she was born in China. As a toddler, her favourite food was fried

By Jen Brown rice and her baby talk was sprinkled with Chinese. She was happy, clever and sweet, but by the time she turned one, she was becoming increasingly ill. On a visit to Seattle doctors figured out why she was so skinny and ill: she had coeliac disease, a condition doctors in Asia had not considered. We were relieved to understand why she was unwell and how to make her better, but also extremely nervous about how we would safely feed Jane back in China. Since then we’ve learned a great deal about how to manage our daughter’s gluten free diet. Our family has continued to live abroad, in mainland China, England, Netherlands and Hong Kong. We also travel a lot. The last time Jane and I counted it up she had visited sixteen countries.

The author and her daughter in Phuket

With some research and planning, most of our travel experiences have been positive. In Cambodia Jane happily ate the gluten free ants. She’s also enjoyed gluten free pancakes at the Pippi Longstocking Museum in Stockholm and naturally gluten free “Crossing the Bridge Noodles” in Yunnan, China.

Coeliac Ireland

…continued from page 17

The mini-travel kitchen Jen sometimes packs

Jane and her brother in Yunnan, China

There have also been painful mistakes. Just a few months ago in Vietnam she ate something that we were assured was gluten free. An hour later, as we sat in Hanoi’s Water Puppet Theatre, she looked at me sadly and started to vomit. The food had clearly not been gluten free. We’ve also learned that mistakes can happen just as easily in the US as they can while travelling. Staying in countries that might be considered more “safe,” is in fact no assurance of gluten free safety; sloppy waiters and kitchens exist the world over.

Here are our eight tips for travelling anywhere on a gluten free diet: Do your research. What are the typical foods in the place you are going and how are they usually prepared? Are there any obvious foods to avoid (for

example, foods with soy sauce in China) or naturally gluten free foods to look forward to (jamon and cheese in Spain)? Does the country have an active coeliac support group that can offer more suggestions? Have gluten free bloggers written about travel there?

Pack right. Save room in your suitcase for gluten free breakfast cereal, snacks, bread rolls and soy sauce. Consider booking accommodation with a small kitchen or even packing a small hot plate to prepare simple foods in your hotel room.

Be vigilant. When eating out, ask a lot of questions. Ask with a smile. If you’re not confident with the answer, ask again in a different way. This can be particularly challenging in a foreign language. Translated explanatory cards in the local language can help, but only if the waiter reading the card understands the seriousness of the issue. If you’re still not comfortable, choose something that must be safely gluten free (white rice, boiled potatoes, steamed vegetables, eggs) or find another place to eat.

Expect some mistakes. No matter how careful you are, every once in a while you will make a mistake. If you are traveling with a coeliac child, you, as the responsible adult, will feel terrible. Try to stay positive. Apologize to your child and talk to her about what went wrong. One day she will need to navigate her dietary restrictions on her own and these experiences – and watching how you handle them – will help her learn to take care of herself.

Be thankful. When a hotel prepares an assortment of gluten free baked goods for breakfast or you stumble across an Italian place with gluten free pasta, celebrate wildly!

Go, even if you’re nervous, just go! It’s not all about the food. You’re travelling to see new things and to experience the world in a different way. Smile bravely and do whatever you need to do to make it work – you are helping your Coeliac child learn how to have an adventure and to thrive despite her dietary limitations. Email: jenniferamybrown@gmail.com Website: Glutenfreekidstravel.com Twitter: @glutenfreekidstravel Facebook: Gluten-Free-KidsTravel-334121446617516/timeline/

Coeliac Ireland

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1 Knorr Chicken Stock Pot

250g skinless chicken breast, diced

40g Parmesan cheese, grated Freshly ground black pepper 1 tbsp chopped parsley

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INGREDIENTS

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Regional Events Western Branch Members of the Western Branch gathered together for a talk on coeliac disease by Dr. Valerie Byrnes, Consultant Gastroenterologist, University College Hospital Galway on 12 May in the Menlo Park Hotel for Coeliac Awareness Week.

Dr. Byrnes provided a very engaging and informative talk on coeliac disease. She gave a very clear explanation of coeliac disease, outlining the various symptoms including digestive symptoms, skin and hair problems, apthous ulcers, enamel defects etc. Bone and joint problems also associated with coeliac disease were discussed including osteopenia/ osteoporosis in addition to hormone issues such as unexplained infertility, abnormal menstruation etc. Dr. Byrnes advised coeliacs have a greater risk of developing lymphoma and other cancers of the GI tract compared to the non-coeliac population. However, the risk of cancer appears increased if symptoms are more severe or if the disease is undiagnosed for a long period of time. Interestingly, Dr. Byrnes noted that women with coeliac disease have a reduced risk of breast cancer which is good news.

Speaking to Media

a for The Society is often asked by the medi that osis diagn one’s some an example of over the might mean a conversation by you, iew interv radio a or alist journ phone, with a paper with a local radio station. For news of articles, they usually like to get a photo to your you and would send a photographer you house or work. Please let us know if it as a way would like to be involved - think of to be a Coeliac Ambassador. media Email sonya@coeliac.ie. Increased s of coverage increases public awarenes coeliac disease.

Coeliac Ireland

Interested in setting up a support group?

Support groups are a great way to meet fellow coeliacs in your area; exchange tips on gluten free living; and offer peer support, especially to newly diagnosed coeliacs. Contact info@coeliac.ie or call us on 01 872 1471. A coordinators pack is available at: https://www.coeliac-ireland.com/wp-content/ uploads/2015/05/Support-Group-Coordinators-Pack.pdf

Wexford & Waterford Support Group

The diagnosis of coeliac disease and who and how to test was discussed. Dr. Byrnes advised that individuals with symptoms suggestive of coeliac disease such as iron deficiency anaemia, osteopenia/ osteoporosis, family history, other autoimmune disorders, type 1 diabetes etc. should perhaps be tested for coeliac disease. She also referred to treatment for coeliac disease and to the guidelines for what to do if treatment fails.

As part of Coeliac Awareness Week the Wexford & Waterford Support Group arranged an informal gettogether over a cup of tea/coffee and an indulgent gluten-free dessert at the Dunbrody Famine Ship café on Saturday 14th May, 2016. The beautiful weather and family Confirmations possibly deterred many from coming but those who were there enjoyed chatting and discussing various gluten-free recipes and anything else coeliac related which is the most important reason for these get-togethers.

Dr. Byrnes dispelled many of the common myths associated with coeliac disease such as “I was born with coeliac disease”, “ I’m not coeliac because I don’t have chronic diarrhoea”, “If it doesn’t bother me, it’s OK to eat it” and “I can outgrow coeliac disease” etc. The two books below were highly recommended by Dr. Byrnes. They would be very useful for any coeliac keen to learn more about the condition: Celiac Disease: A Hidden Epidemic by Peter H.R. Green & Mayo Clinic Going Gluten Free: Essential Guide to Managing Celiac Disease and Related Conditions by Joseph A. Murray The talk concluded on a very upbeat note with Dr. Byrnes outlining the positives such as no surgery or medications are necessary, coeliacs are in control of the treatment, much more gluten-free options available etc. A question and answer session followed the talk with the audience posing many interesting questions to Dr. Byrnes. The Western Branch hopes to host another event in the autumn and looks forward to meeting all members then. Niamh Walsh Vice-Chair, Western Branch Coeliac Society of Ireland

A very special welcome to our newest & probably youngest member Abbie who was there with her parents. Abbie, who is 17 months old, was only diagnosed in March & by all accounts has made remarkable progress since then and certainly looks the picture of health which is fantastic. We hope to organize a similar get together over the summer months and hopefully meet some more new and familiar faces there. We then plan to resume meetings in the Legion of Mary Hall sometime in September so as always are looking for suggestions for topics which members would like to see covered as well as guest speakers and local gluten free food producers or any other items you feel would be of interest and benefit. Also don’t forget to join our Facebook page “Coeliac South East”. Rosemary, Niamh & Ann

Why it is important to be part of a support group?

many new gluten-free products. The taste and texture were delicious compared to the ones I have tried before. However, the labelling law was complicated to me. At restaurants, I found several glutenfree options in the menu, but not much awareness about cross-contamination. My first action was looking for online support groups, but I was not lucky. Then I found the Coeliac Society of Ireland. They were supportive; they told me about the Dundrum support group and were willing to help me to start a new group in Dublin City Centre.

No gluten anymore! When you realise that almost everything in the food industry contains gluten it may look like a death sentence. What to buy in the supermarket? How to eat out? And what about travelling or visiting a friend? Is it safe? So many doubts! It is not easy to change habits and lifestyle suddenly, especially if you are an adult - and studies have shown that most of coeliacs are diagnosed when they are over 20 years old.

People with symptoms not so common but real. It is inspirational to see how strong each one of us are and how much more we can be together, not just supporting each other, but helping to promote small changes around us and then spreading them even further.

For the Coeliac Awareness Week, in May, I had organised a gluten-free picnic with friends and I had called anyone interested in meeting and sharing food. It was the first step to our support group. On a sunny afternoon, we had so much fun, laughs and delicious food that left no doubt that a support group would be great. Two weeks later we had our first meeting in the city centre. People from different ages and parts of Dublin showed up. We shared our stories and tips to eat well and live well. It is embraceable when you get to know Two years later, I moved to Ireland. people that just like you overcome so many Everything was new, different and challenges until they get their diagnosis. Coeliac Ad.qxp_Layout 1 30/06/2016 16:15 Page 1 sometimes better than in Brazil. I found I was 27 when a doctor told me the symptoms I have had for almost all my life were because I was coeliac. By that time, I had no idea what that meant. I started reading a lot about it in books, magazines, and on websites. It was very helpful to me to accept my condition. And I was lucky to have my family support. When I realised my symptoms had gone and my health was improving, being on a restrictive diet was not a sacrifice anymore.

Just a few hours were enough to remind us that we are not alone. I am so proud of the coeliacs that I met here in Ireland and so happy to see that we are also making new friends. Helping others is the best way to help ourselves. If you have a chance, start a group in your neighbourhood. It does not matter if it is a small one, it will be worth your time and effort to get people involved. Marciéli Palhano – Dublin City Support Group – Next meeting is September 15th Maldron Hotel, Smithfield 7pm

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Coeliac Society gives MBA grads chance to make a real contribution My journey with CSI began this June. Me and Thao, MBA candidates at Smurfit School, UCD joined Coeliac Society of Ireland (CSI) to reposition CSI’s message that resonates with current times and wants of members. The MBA capstone project required us to work on a live project. Smurfit School invited many start-ups, fintech companies to pitch their stories. But one touched me the most! Grainne passionately narrated stories of seamless efforts put by her small team at CSI for better health and well being of 6000+ members. Despite the regular outreach programs, CSI has many challenges such as limited interest of restaurants, partial knowledge of a noncoeliac and fad of gluten free food created by media. I decided to venture into a two-month sojourn with CSI since it moved me personally and professionally. My best friend in India often complained of being unwell. She baked a delicious gluten free cake for my farewell party and mentioned that

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Coeliac Ireland

By Pooja Dey, MBA Candidate 2016 at Michael Smurfit Graduate Business School, UCD

she has to follow a gluten free diet. This was my first interface with coeliac disease. Professionally I found it morally compelling to apply my business acumen for a social cause. The key to curating a convincing marketing strategy involves understanding members’ preferences. Thao and I conducted interviews to assess existing, lapsed and new members’ experiences with CSI. CSI helpline number and Recipe Book were considered imperative by members for speedy recovery in initial years of being diagnosed. 81% were satisfied with the services and 19% wanted more frequent communication from CSI. 76% respondents gave CSI 4 or 5 stars overall. 100% of members that responded found corporate partnerships with retail chains very helpful and advocated more PR around it. It was fascinating to learn that only 13% of members followed CSI on FaceBook. Thao Nyugen, MBA Consultant points out “Some of CSI’s recent activities such

as Coeliac Awareness Week in April, Living Gluten Free Week in October are manifestation of its commitment towards spreading awareness by engaging with as many people as possible”. As international students we found the exercise very insightful and learnt more about the charity landscape of Ireland. We would like to thank CSI for providing us with all the material and support we needed to conduct the survey. A big thanks to the respondents for being our ally and sharing their experiences that helped us foster better and enhanced marketing recommendations. We hope our small contribution translates into a tool that facilitates CSI to meet its goal!

27/06/2016 11:15

Q+A

with Gearóid Lynch

Gearóid, can you tell us a little bit about yourself? My wife Tara and I are the proprietors of The Olde Post Inn in Cloverhill, Co Cavan. The award-winning fine-dining restaurant and charming guesthouse it is located in the heart of the Cavan’s Lakelands where we both grew up. How important is sourcing ingredients locally? With the majority of ingredients coming from within a ten mile radius of restaurant, I am an advocate for the genuine commitment of local food producers for both professional and home-chefs alike and a champion for local food producers and their produce in my home town of Cavan. My love and appreciation of cooking and home-grown produce was fostered at a young age on my family farm where I helped to prepare the family meals. Ingredients were freshly picked from the family plot; potatoes, cabbage, carrots, rhubarb and other fresh produce were harvested from the doorstep. Have you always wanted to become a Chef? I began to hone my culinary skills at Killybeg’s Tourism College on their Professional Cookery Course. From there I gained my professional experience at Thornton’s restaurant, Dublin, Le Coq Hardi Restaurant, Dublin, as well as the Michelin starred d Pied à Terre in London & Lea Linster, Luxembourg.

The Challenge of Living with Coeliac Disease Following a diagnosis of Coeliac Disease in 2013, the pleasure of cooking and eating was briefly taken from Gearóid. With very little gluten-free food readily available it was a challenge to eat out, shop for ingredients and cook meals that the family had always enjoyed. Gearóid learned everything he could about his condition and began to re-imagine all the meals that he has missed …Yorkshire puddings, fish and chips, pasta and pastries… adapted for a new gluten-free lifestyle but with no compromise on taste. My Gluten Free Kitchen – Cookbook Having found the joy in cooking again, Gearóid wants to share his experience, tips, recipes and more through his online community, website and new cookbook. Gearóid’s first book ‘My Gluten-free Kitchen’ (Gill Books €24.99) is full of delicious tried and tested gluten free recipes that are easy to prepare and share with your friends and family.

In 2000 I won the Euro Toques Baileys Young Chef of the Year. I held the position of Commissioner General of Euro Toques Ireland for a two year term and continue to be actively involved today. I have recently been appointed appointed Fáilte Ireland Food Champion!

Gearoid will host 2 Cooking Demos at Miele Gallery…

Today Gearóid & Tara Lynch continue to run The Olde Post Inn together and live locally with their four children, Órán, Lorcan, Emma and Eoin. Gearóid Lynch’s new book “My Gluten Free Kitchen” is available in bookstores nationwide and from his on-line store. Gearóid is a regular contributor to the media, consultant and respected expert on modifying recipes for gluten-free living.

Miele: Sept 12th and Nov 8th Time: 7–9pm Cost: €10 Sponsored by Nestlé.

Gearóids Recipe for Soda Bread SODA BREAD Makes 1 loaf gg 450g gluten-free white bread flour gg blend, plus extra for dusting gg 1 tsp bread soda gg 1 tsp salt gg 1 tbsp caster sugar gg 430ml buttermilk This is a very crusty, light bread. Like all good homemade soda bread, it needs to be consumed within 24 hours. Preheat the oven to 200°C. Dust a baking tray with a little flour. Sieve the flour, bread soda and salt into a large bowl, then add the caster sugar and mix together. Make a well in the centre of the flour mix and add the buttermilk. Using one hand in a claw shape, gently mix everything together, working from the sides of the bowl. The dough should be soft and wet but not too sticky. Once it comes together, pour it out onto a well-floured worktop. With floured hands, shape the dough into a round without overworking the dough. Place the round loaf on the baking tray, cut a deep cross across the top and bake for 25 minutes. Remove the loaf from the oven, turn it over and put it back on the tray and continue to bake for an additional 10 minutes. The bread is done when it sounds hollow when you tap the bottom. Leave to cool on a wire rack.

Booking Online: https://www.coeliac-ireland.com/events/ or call 01 872 1471

Coeliac Ireland

Rice Cakes

Created for Little Ones 12+ Months

*Contains only naturally occurring salts and sugars

New in Food Rosie & Jim

GARLIC

Rosie & Jim have produced Premium Chicken Products for butcher shops around Ireland since 1997. So how do we improve our Quality and Service? By producing all of our Breaded and Battered products Gluten Free as standard - same great quality with even more focus on healthy lifestyle choices... Gluten Free never tasted so good!

KIEV

McVitie’s Biscuits

www.rosieandjim.ie

Unislim

Nestlé

Unislim have put oven chips back on the menu for coeliacs!

New Nestlé cereal launches to make sure a breakfast free from gluten doesn’t also mean free from taste.

Dip into a plate of Unislim Gorge Us Rustic-Cut Oven Chips. These chips are super tasty and healthy, made using only the best potatoes and with a slight sprinkle of sunflower oil. Low in saturated fats, containing no artificial colours, preservatives or flavourings – and most importantly, they are Gluten Free. Available now in the freezer aisles of Tesco, Dunnes Stores and SuperValu stores near you. For more information on Gorge Us Chips and Unislim classes, visit www.unislim.com

McVitie’s iconic Original and Milk Chocolate Hobnobs are now available in a Gluten Free version! The high proportion of naturally gluten-free oats in them allows the recipe to be converted without any compromise on the biscuits’ great signature taste and crumbly texture. Now everyone can enjoy a McVitie’s moment!

Joining the Nestlé GoFree family are NEW Nestlé GoFree Rice Pops and GoFree Coco Rice. On shelves now, these delicious new cereals make sure that those who exclude gluten from their diet have even more irresistible choice for breakfast in the morning. GoFree Rice Pops and GoFree Coco Rice are fortified with B-vitamins, folic acid and iron, ensuring that those who are gluten free can be confident they’re getting a nutritious start to the day. The GoFree range is also free from the premium price tag for a ‘specialist’ cereal, making them great value. The Nestlé GoFree range also includes GoFree Corn Flakes and GoFree Honey Flakes. For the latest news from Nestlé Gluten Free Cereals visit Facebook.com/nestlegofree.

Coeliac Ambassador – Angela O’Rourke Coeliac Awareness Week 9th-15th May, 2016

Left to right: Megan Curran and Lauren Dalton

Waterford Youthreach launched its inaugural Coeliac Awareness week with a presentation prepared by Chloe Hennessey and Elaine Foran, and presented by Angela O’ Rourke. The powerpoint presentation was aimed at both students and staff and aimed to raise awareness of Coeliac disease within the centre. The presentation kicked off proceedings. All students were given an opportunity to shop for a coeliac in a local supermarket. Students were made aware of labelling, symbols and what to look out for. Foods that are naturally gluten free were discussed. A coeliac friendly table with an array of food items was set up in the canteen for the week, and all students and staff were invited to help themselves!

Left to right: Adam Smith, Nicol Di Nitto, Keith Ap’Gwilym and Ryan Mulrooney Presentation: Angela O’ Rourke Cloney

A poster campaign ran throughout the week, and were displayed in the centre. The students and staff made a great effort to raise awareness. We look forward to next year’s events!

Coeliac Ireland

Be inspired…

see how easy it is to enjoy everyday baking using Award Winning Juvela Gluten-free Mixes

Profiteroles Ingredients

65g (2½oz) Juvela Gluten-Free White Mix 50g (2oz) butter 125ml (5fl oz) water 2 medium eggs, lightly beaten For the filling: 100g (4oz) milk chocolate* 300ml (12fl oz) double cream, whipped 2 tbsp milk or brandy

Instructions Before you start, preheat the oven to 200°C/400°F/Gas Mark 6 and line a baking tray with baking paper. Place the butter and water in a pan and melt over a gentle heat, then bring to the boil. Remove from the heat and immediately stir in the Mix. Beat well until the mixture forms a ball in the pan. Allow to cool slightly, then gradually add the eggs, beating well after each addition. The dough needs to be a stiff dropping consistency (it may not be necessary to add all of the beaten egg). Place small spoonfuls of the mixture onto the baking sheet and bake in a pre-heated oven for 15 - 20 minutes. When the profiteroles are well risen and golden brown remove from the oven. Make a slit in the side of each profiterole, then leave to cool on a wire rack. Meanwhile to make the sauce, put the chocolate and brandy (or milk) into a heatproof dish over a pan of hot water and heat until melted and a smooth sauce is formed. Fill the profiteroles with whipped cream and pile up on a serving plate. Pour over the chocolate sauce just before serving.

Carrot Cake Ingredients

200g (8oz) Juvela Gluten-Free Fibre Mix 1tsp baking powder* 150g (6oz) light muscovado sugar 50g (2oz) walnuts, chopped 125g (5oz) carrots, grated 1 ripe banana, mashed 4 medium eggs, beaten 150ml (6fl oz) vegetable oil

Topping and Filling: 200g (8oz) cream cheese 50g (2oz) butter 100g (4oz) icing sugar 1tsp vanilla essence To decorate: Walnut halves You will need: 1 8 inch (20cm) round cake tin, greased and base lined

Instructions Place all the ingredients into a large bowl and beat together thoroughly. Turn the mixture into the prepared tin, smooth the surface and bake in a preheated oven for 45-50 minutes until well risen and firm. Allow to cool. For the topping and filling, place all the ingredients into a bowl and blend together until smooth. If filling the cake with icing, slice the cake in half (lengthways) using a sharp knife; spread half the mixture onto the base sponge, place other half of the cake on

top and spread with the remaining cream cheese mixture and decorate with walnut halves.

Ireland’s favourite range of gluten-free foods

ROI A4 Coeliac Society ad.indd 1

29/06/2016 14:24

Food List Update ADDITIONS

DELETIONS

BFree Sweet Potato Wraps (5x42g) Made with ground down sweet potatoes, BFree wraps have no added sugar, are a good source of fibre and antioxidant Vitamin E, making them the perfect lunch time treat or on the go snack. Smrt Bar (50g) SMRT is a slow release energy bar with only five natural ingredients. Each SMRT bar contains 1.5g of dried organic seaweed from Connemara which is the RDA of iodine. Available in most health stores and online at smrt.ie Maria Lucia Bakes (New Products) Fig & Almond Toasted Muesli 400g Date & Banana Toasted Muesli 400g Cashew Almond On The Go Pot 40g Cranberry Almond On The Go Pot No Added Sugar On The Go Pot 40g Porridge with Coconut Sugar Pot 55g Available at: SuperValu, healthstores, specialist food retailers, online. Atlantic Treasures Smoked Mackerel with a Ginger, Chilli and Lime Glaze (170g) Smoked Mackerel with a Honey and Mustard Glaze (170g) Available at: Dunnes Stores; West of Ireland-BWG, Tesco, Supervalu Ballymaloeballymaloe Honey & Mustard Dressing (250ml & 750ml) Paralink Solution – 100ml Rice Steele (Page 197) 100ml Oral Solutionparalink logo (Please note that Paralink 60ml solution is listed on page 197 of the 2016 Food List. The 100ml solution is suitable as well.) Wyldsson (https://wyldsson.com/) Snacks/Cereals/Breakfast Cereals ProMix: 45g, 750g, 3kg ProMuseli: 700g, 1.5kg Crunchy Nut & Seed Butter: 360g, 1kg Bar Mix: 220g Porridge Topping: 400g Loughbeg Farm Oat Bread 600g (Barcode: 5081304 295823) Oat Tea Brack 375g (Barcode: 5081304 295816) Loughbeg Farms GF Bread,brack

LIDL Product Range: Braemoor & Inisvale Braemoor Brand (Page 300) (Produced by Inisvale) 4 Irish Beef Quarter Pounders 454g 8 Irish Beef Burgers 454g 4 Angus Beef Quarter Pounders 454g Inisvale & Inisvale Selection (Page 305-306) 4 Irish Beef Quarter Pounders 454g 8 Irish Beef Burgers 800g Inisvale Selection: Hereford Meatballs 300g – These products have added wheat. LIDL Product Range: Sugarlandsugarland All products listed (Food List: Page 311) LIDL Product Range: Tower GateTGMaltedMilk Tower Gate Malted Milk Biscuits 200g (Food List: Page 312) LIDL Product Range: J. D. Gross Petit Amour Chocolate Sticks 200g – (Food List: Page 306) Product has been removed due to recent manufacturing changes that result in potential contamination risk petit amour chocolate Danone Vitalinea Vitalinea 0% Strawberry (4x125g) – (Food List: Page 82) Statement from the company: “Unfortunately the factory Vitalinea was produced in recently changed and it is now produced on a “line handling Cereals which contain gluten” so there is a small risk of contamination with gluten. This indication will be on the label of affected Vitalinea yoghurts, so it is very clear to all consumers.”

Note on Food Labelling: Always check the current food list and ingredients on the labels of food products and medications. If in doubt as to whether or not a particular product is suitable, it may best to leave it out until we seek confirmation. In this event, please contact us with the product information and we can look into it for you!

Why are there additions/ deletions to the 2016 Food List? We love having variety with gluten free products as much as you do! Therefore, we are always trying to source out newly formulated products that are safe for our members. When we obtain all the necessary information on these products, we can add them to our list and our website. Deletions can occur for a variety of reasons but most of the time products are removed because the ingredients have changed to include possible sources of gluten or, the manufacturing or production of the product has changed, making it susceptible to gluten contamination and therefore unsuitable for those with Coeliac Disease. We try our best to work with the companies in our Food List so that we have the most up to date information as possible. Deletions will go immediately onto the website, where you can also find company statements (when issued).

Disclaimer: Whilst every care has been taken in compiling this list, neither the Coeliac Society nor those involved in its compilation, can accept responsibility for any errors of mis-statement contained therein. Again it must be stressed the importance of checking labels.

Crossed Grain Symbol The Crossed Grain symbol is nationally and internationally recognised by those who need to follow a gluten-free diet, as it is promoted by coeliac organisations worldwide. The symbol has proven to provide consumers a quick reference point when out shopping and faced with the uncertainty on the gluten-free status of a product.

European Licensing System (ELS) This system represents an agreed approach to licensing the Crossed Grain Symbol across Europe to common standards and allows all members societies to issue the Crossed Grain license to producers whose head offices are located in their country. The following Irish companies have taken a crossed grain symbol licensing contract with the Coeliac Society of Ireland: Gallagher’s Bakery (Pure Bred Brand) (gluten-free breads, cakes, biscuits) www.gallaghersbakery.ie BFree Foods (gluten-free breads, rolls, wraps) www.bfreefoods.com Kelkin Foods (gluten-free breads, cakes, biscuits, rice cakes, cereals) www.kelkin.ie The Foods of Athenry (gluten-free cakes, cereals, biscuits) www.foodsofathenry.ie Veronica’s Snacks (gluten free crisps, snacks) www.veronicassnacks.ie Boyne Valley (Lifeforce Foods) (gluten-free rice cakes) www.boynevalley.com Green Saffron Spices (gluten-free spice blends, sauces) www.greensaffron.com Kepak Convenience Foods (Big Als) (gluten-free chicken goujons) www.bigals.ie National Organics - Bunalun (gluten-free rice cakes, cereals) www.nationalorganic.com Kellogg’s (gluten-free puffed corn cereal) www.kelloggs.co.uk Msih Ltd (Stript Snacks) (gluten-free dried beef protein snack) www.striptsnacks.com Virginia Health Foods (Helen’s Brilliant Brand) (gluten-free mixes) www.foodbyhelen.com Green Isle - Goodfella’s (gluten-free pizzas) www.goodfellaspizzas.com Glanbia AgriFood - Oatpure (gluten-free pure oats in bulk) www.glanbia.com Healy Group - Grandma Henvey’s (gluten-free pure oat cereal) www.grandmahenvey.ie Ferncroft Farm Limited – Irishtown www.ferncroftfarms.com Costa Coffee Ireland – (MBCC Foods Ireland) www.costaireland.ie Green Isle Co. – Donegal Catch www.greenislefoods.ie Quality Irish Food Ltd – Mr. Crumb www.mr.crumb.ie Comans – HUFI Beer Joseph Brennan Bakeries – Brennans Bread www.brennansbread.ie Liberto – Lavida Foods www.lavidafood.com Truly Irish Country Foods www.trulyirish.ie

Coeliac Ireland

14:24

Go nutty with gluten free

chestnuts

Chestnut and mushroom soup Ingredients: gg 1 tablespoon olive oil gg 1 medium leek, trimmed, halved lengthways and finely sliced gg 350g button mushrooms, diced gg 400g cooked and peeled chestnuts gg 5 cups gluten free chicken stock

Appetisingly different from other nuts, chestnuts must be cooked to unlock their sweet-toasty flavour and natural goodness. While chestnuts make great accompaniments to many dishes, both savoury and sweet, there is nothing more satisfying than enjoying chestnuts in all their authenticity- warm, unadorned and whole! Chestnuts are; gg Gluten free gg good source of low GI carbohydrate gg A source of dietary fibre gg Low in total fat and saturated fat gg A source of a variety of nutrients, including folate, potassium, vitamin C and antioxidants

Roast: Preheat oven to 180Â°C. Place prepared chestnuts onto a baking tray and bake for 15-20 minutes, or until the shells split open.

Try these easy ideas gg Jazz up a hamburger patty or san choy bow mixture with a handful of chopped chestnuts. gg Roast chestnuts with seasonal fresh veggies. gg Add chopped chestnuts to stir-fries and salads. gg Mash chestnuts with potatoes or sweet potatoes to serve as a side dish. gg Stir cooked and chopped chestnuts through your favourite lentil or risotto dishes.

Grill or barbecue: Place prepared chestnuts on a tray under a moderate to hot grill, or place chestnuts directly onto the barbecue grill, turning a couple of times, for approximately 15-20 minutes, or until the shells blacken and split open.

Add cooked and peel chestnuts to casseroles or soups. Select: The freshest chestnuts have a glossy brown firm shell and feel heavy for their size. Prepare: Before roasting or grilling, cut a shallow cross into the flat side of the chestnut shell. This prevents the nut from overheating and bursting while cooking. Before boiling, cut chestnut in half across the width of the chestnut.

Coeliac Ireland

gg Cream or natural Greek-style yoghurt, to serve Method: Heat oil in large saucepan over medium heat, then add leek to cook, stirring often, for 3-4 minutes, until tender. Add mushrooms and cook, stirring often, for 3 minutes, until they start to soften. Stir in chestnuts and stock, cover and bring to the boil. Reduce heat and gently simmer, uncovered, for 30-35 minutes, or until chestnuts are soft. Remove from heat. Using a hand blender, blend soup until smooth. Simmer over low heat until hot. Season to taste. Ladle into serving bowls. Drizzle with cream or top with a dollop of yoghurt and serve. Top with pan-fried sliced chestnuts for a crunchy garnish, if desired. Serves 4

Boil: Place prepared chestnuts into a pan of cold water and bring to the boil. Simmer for 15-20 minutes, or until the flesh is tender and easily separates from the shell.

Peeling: Peel chestnuts while they are still warm, they can be tricky to peel when cooled. After roasting or grilling, remove chestnuts from the heat and wrap in a clean tea towel for 5-10 minutes to cool slightly. While still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath. After boiling chestnuts, simply remove the chestnuts one at a time from the water to peel. Store: Uncooked chestnuts should be stored in an airtight container in the refrigerator, for up to 10 days. Cooked chestnuts can be stored in the refrigerator in an airtight container for up to 4 days. Frozen chestnuts keep for up to 6 months.

Nutrient analysis - Based on 4 serves, per serve: Energy: 1,250kJ; Protein: 9.5g; Fat: 8.9g; Saturated Fat: 2.5g; Carbohydrate: 39.7g (2.5 exchanges) Note: This soup thickens on standing, if necessary, add extra stock. Reprinted from The Australian Coeliac magazine with permission, using content and images provided by Chestnuts Australia (www.chestnutsaustralia.com.au).

Corn Flakes €2.79 RRP, Honey Flakes €2.99 RRP, Rice Pops and Coco Rice €3.99 RRP. Prices are at the sole discretion of the retailer. ® Reg. Trademark of Société des Produits Nestlé S.A.

Making midday more delicious

Livening up lunchtime As Europe’s favourite in gluten-free, one of our missions is to make your midday even more delicious. Take our Wholesome Loaves - we use a traditional sourdough recipe and nutritious ancient grains like millet and quinoa to create a lighter texture, ideal for sandwiches. And our Panini Rolls may be low in fat, but we’ve made sure they make up for it with flavour. So whether you’re at work or on the go, Schär’s best in class breads make gluten-free lunches something you can really look forward to. That’s why we’re No.1

* Freephone: 1 800 818 551 www.schar.ie

*Euromonitor Data 2014.