Coeliac Ireland Magazine

Improving the quality of life for Coeliacs

Issue 13 | Autumn 2015

Awareness Week 2015 Thanks to all our members!

Ballynogluten Roadshow from September 2015 Back to School l Seasonal Recipes Coupon Page l Dear Editor Travel Features l & MORE!!!

31/07/2016

31/08/2016

Contents 5 Back to School 8 Dear Editor

13

Ballynogluten Roadshows

21

Coupon Page

22

Regional Events

10 CEO Address 14 Awareness Week 2015 19 Colouring Competition 28 Knorr Recipes

24

30

Travel Pieces

Contact

Fundraising

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

E: info@coeliac.ie

We also appreciate your generous donations made at Miele Cookery classes. A Big thank you to Chef Lucio Paduano and Sinéad Vaughan who gave their free time to host these classes.

A Note from the Editor…

Dear Reader, Welcome to your autumn 2015 magazine, Coeliac Ireland – another packed edition, filled with seasonal recipes, back to school tips, a kids colouring competition, travel pieces, your very own Dear Editor stories and much more!

Also, we report back on the activities of the Society during the last 6 months. We feature Coeliac Awareness Week 2015 in association with Knorr which took place from May 11th – May 17th The week kicked off with TV3’s Chef Adrian setting a Guinness World Record for cooking the largest glutenfree pancake which measured 1.5 metres.

This took place in Smithfield, Dublin 7 and the pancake was created using gluten-free flour and gluten-free stock cubes from Knorr It was very tasty! Members were invited to join Chef Adrian at 5 cooking demonstrations located around the country and there were also country-house walks to take part in. The week was a great success, creating further awareness of coeliac disease.

We would like to thank all the Gluten-Free Godesses that took part in the VHI Women’s Mini Marathon this year, you were all amazing!

We have a busy few months ahead of us.

We are taking Ireland’s only 100% gluten-free pop up food market Ballynogluten on the road. With confirmed venues in Dublin, Cork, Laois, Dundalk and Galway we hope to see you all there. TV Chef Kevin Dundon will give a gluten-free cookery demo at each event. More details will follow in Coeliac News Online and on www.coeliac.ie.

Have you noticed our Ezine makeover?

Featuring monthly competitions, we have had a lot of happy winning members! We hope you are seeing the benefits to you, as a member of the Society. Membership is the best way to maintain your GF lifestyle. We strive to bring you the latest information on research, new foods and much more.

As it is back to school time we have included some back to school tips and lunch box ideas inside, our members should get the most from this magazine so we hope you find these helpful. Once again we have included our coupon page and hope you enjoy these savings.

It’s with great sadness that we have also said farewell to one of our longest standing staff members. Anne Manning, Food List Manager has gone on to pastures new. We wish her all the best in the future and it goes without saying that the staff here and members alike

W: www.coeliac.ie CHY: 7484

will miss her terribly. Our new Food Manager, Edel Smyth, is already busy working on the Food List 2016. We welcome her to the team!

Can we mention the “C” word yet? Christmas is almost upon us. We hope you continue to support your society in our Annual Christmas Raffle and by purchasing our festive Christmas Cards. Fundraising, partnerships and memberships play an important role in developing the work of the Society. 80% of the funds required annually to run the society, comes from fundraising activities.

With your ongoing support of our appeals, we are continuing to develop and improve our services, for you our valued members.

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 hope to have your continued support in 2016, we are now taking renewals for next year. If you would like to renew call the office on 01 8721471.

If you would like to receive Coeliac Ireland Spring 2016 in digital form please email info@ coeliac.ie with your interest. You can also contribute to the next magazine by sending your “Dear Editor” or Travel Pieces to jennifer@coeliac.ie I hope you enjoy this issue

Editor

Coeliac Ireland | 3

Italians do it better!

Bella Italia 2012 2015

What is the first thing that comes to mind when you think of Italy? Probably pizza and pasta – lovely but no good for me on a gluten free diet! However with more … Orawareness, so I’m told lots of you to Italy each year coeliac more by hotels catering fortravelling you all and more restaurants servingon gf holiday andit needing EveryItaly. year there is food and pizzas all adds upatogluten MORE free reasonsdiet. for visiting increased coeliac awareness with more hotels and restaurants serving free available food and in particular pasta aand pizza.

So Lake Gardagluten - 6 locations – TIGNALE fast becoming gluten free haven why not give a try? with 2 hotels, a gf it pizzeria and ice cream bar, SIRMIONE, DESENZANO, RIVA del GARDA, MANERBA DEL GARDA. Lake Garda: LIMONE 7 locations and available – TIGNALE a firm favourite and ‘gluten free haven’ Lake - small lake and really charming 4*SIRMIONE, hotel in SaleDESENZANO, Marasino. with Iseo 2 hotels, a gfbeautiful pizzeria, restaurant and ice cream bar, Tuscany - 4* hotel in the Tuscan countryside nearDEL SanGARDA. Gimignano and a hotel in MALCESINE, LIMONE, BRENZONE and MANERBA Siena.

Lakes Iseo & Maggiore: 2 beautiful lakeside and really charming 4* hotels.

Venice - very just 5 mins from Mark’s Square.

Tuscany: 4* cute hotelB&B in thehotel Tuscan countryside nearSt. San Gimignano and a hotel in Siena.

Sorrento 2 hotels placed visiting and Square the Amalfi coastline.

Venice: 2- cute B&Bwell hotels just 5for mins from Capri St. Mark’s and Rialto Bridge.

Sorrento: 2 hotels well placed for visiting Capri and the Amalfi coastline.

1Mountains: week prices from per person half board on Lake Garda several hotels€301 including Hotel Montana in Monte Bondone and Hotel and for third consecutive yeareither €553,00 per person halfactivities. board all Bellavista in Cavalese, good for families skiing or summer outdoor

season in Sorrento.

1 week prices from €336 per person half board on Lake Garda the 6th consecutive year €553.00 under per person Full detailsand of allfor available hotels are on www.gillisholidays.com ‘Resorts for half board all season in Sorrento.

Coeliacs’. For more information or booking requests email gilli@gillisholidays.

com sendofthe booking form from the website. If you give me afor phone Full or details all electronic available hotels are on www.gillisholidays.com under ‘Resorts Coeliacs’. information email gilli@gillisholidays.com number I’llFor gladly call youortobooking discussrequests your requirements.

Happy browsing! 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!

Gilli

you don’t you can me on 0039 331 4125115.

If If you don’t havehave emailemail you can call mecall in Italy in Italy on 0039 331 4125115.

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by Richelle Flanagan It’s that time of the year. The autumn feeling is here. Parents are only delighted for the kids to be back to school and routine.

However, whilst the summer may have been a time of being able to control your little ones gluten world, the anxiety starts when the control is left at the classroom door. So what do you do to manage something that is partially out of your control as a parent? Use the 3 P’s of marketing – product, place and promotion.

Product gg For newly diagnosed and for those who are already diagnosed, make sure you have your latest food bible from the Coeliac Society – The Food List 2015 and that you are receiving the product updates regarding additions and deletions. gg Take an inventory of your food stocks and either give away any gluten containing packaged products or keep them in a separate cupboard away from your GF foods. gg Ask your child what foods they would like in their school lunch box and check the Food list to get the gluten free (GF) version. gg Trial the different breads, crackers, breadsticks, wraps etc. on offer with your child and have a few that they like so you can alternate them. Thanks to the boom of people voluntarily eliminating gluten from their diet without medical necessity, the range of GF foods has exploded, so there are many more items to choose from. Again check that they are really GF. There are cottage industries popping up but you need to be sure that they are producing the breads etc., in a certified GF environment. gg Try making your own GF breads, rolls, scones as these are much cheaper and the kids like mums and dads recipes.

You will find recipes in the Coeliac Society recipe book Coeliac Cuisine or try online resources such as dovesfarm. co.uk/recipes or www.bobsredmill.com/ recipes.

gg Be wary of condiments for sandwiches such as mayonnaise. The fail safe Hellman’s is no longer on the list but note the Catering pack version is.

However, there are other alternatives such as Dunnes and Supervalu brands but check the Coeliac Food List and updates as these things can change. gg Remember naturally GF foods as options for the lunchbox such as rice salad, baked potato or quinoa salad if your child is more adventurous. Protein foods such as home cooked meats, fish and eggs can be added to salads.

If using packaged meats you need to check the label as wheat is often used as a coating or filler. Making your own sandwich fillers is the cheapest and healthiest but if you choose readymade ones such as egg mayonnaise again check the foodlist, updates and the label.

Place gg Discuss with the Principal, the schools approach to special diets for their pupils. Do they inform all teachers?, so that if any of them are supervising a food break or activity that involves food they have an understanding of your child’s needs? They need to understand the implications of, for example, the use of flour based play dough, sharing of foods by children, bake sales etc. The teachers are best placed to assume responsibility for these situations in school. gg Prepare a letter for the school and the various teachers that will be teaching your child. You can also get a letter from the Coeliac Society.

Promotion Many parents are concerned about the lack of awareness, by schools, school friends and school parents, of the impact of gluten on their children’s health.

There is often a lack of understanding that coeliac is a medical condition and

that the only medical treatment is strict exclusion of gluten. Uncontrolled coeliac disease (CD) in childhood can result in short term consequences such as poor school attendance, lack of attention due to fatigue and irritability and longer term consequences such failure to gain height or weight, teeth enamel erosion, anaemia and osteoporosis. Do not be afraid to advocate for a better understanding of CD in order to make being gluten-free easier for your child. gg As a parent, don’t be afraid to tell other parents and to explain the disease and the implications for your child. gg Help your child make up a child friendly way of explaining about their CD so that they can explain to their friends. The society has mini bears and the chidrens pack for this purpose. gg Encourage a separate GF bake sale table at school events. gg Ask the school to circulate an information leaflet on CD to all parents explaining the issues of cross contamination and the importance of kids not sharing foods. gg Help your child to write an article on CD for the school newsletter/blog/ Facebook page

Some GF lunchbox ideas Whether GF or not, boredom is the killer of the school lunchbox, that and getting your child to eat everything in the miniscule 10 min slot they are given to eat in school.

The usual advice applies - choose a lunchbox that will not end up with mushy sandwiches, especially with GF bread sometimes being more likely to crumble or fall apart due to the lack of gluten. Use a cooler bag to keep sandwiches/salads cool.

Use a small flask for soups or hot pasta/rice dishes with a collapsible spoon/fork. I have tried all the boxes with multi-compartments and without fail they have broken by the year’s end, so a sturdy large container with small individual containers for fruit or cheese pieces etc. is another alternative. Include a small ice pack to keep the contents cool.

Include a napkin for not only wiping sticky hands but which lets your child put their sandwich out and not be contaminated by crumbs on the table.

Regarding the lunch box, try and get the 3 amigos into it – carbohydrates the GF breads/rolls etc. or GF pasta salad or rice salad with protein such as meat, chicken, fish, egg, pulses, tofu along with vegetables & fruit. Some food ideas besides the usual meat sandwich, although this will depend on the fussiness of your eater! continued overleaf >

Coeliac Ireland | 5

…continued from page 5

gg Tuna, cucumber & mayonnaise sandwich gg Spicy mixed bean filled pitta bread with grated cheese & salad gg Hummus, tomatoes & crackers gg Tortilla filled with chicken, lettuce, spinach, cucumber, mild salsa gg Bagel with cream cheese and tomato gg Fresh salmon, cucumber & low fat mayonnaise sandwich gg Mackerel & white basmati or brown rice, broccoli, carrots, raisins & salad dressing gg Quinoa salad with chopped meats/ eggs/fish with chopped veg/fruit i.e. peppers, cucumber, avocado, orange segments gg Breadsticks with cheese spread and carrot batons, slices red & green peppers with hummus dip gg Hard- boiled eggs with bread gg GF home- made Quiche with salad veg gg Cold pizza and salad Add some calcium rich snacks and fruit to the lunchbox such as yogurt, soya yogurt, fromage frais, chopped mixed fruits, easy peelers such as satsumas, small bananas, and kiwi with a teaspoon. And don’t forget fluids – water or milk. Where possible try and get in some fibre by using GF breads that use wholegrains such as wholegrain rice flour, wholegrain buckwheat or sorghum flour. Seriously Good Gluten Free Cooking for Kids by Phil Vickery is a nice recipe book with lunchbox ideas and other GF meals. Whilst Honey Buns gluten free baking is nice for GF treats and school baking homework.

Navigating Secondary School with Coeliac disease A lot of the information for primary school goers applies to secondary school.

However, with teenagers they are starting to take more control over their diet especially with choices in the lunchbox or at the school canteen. Your teenager needs to be taking responsibility more for what they are eating and being aware of issues with foods in school. At this age they don’t often want to be seen as different and so this can lead to difficulty in having to explain to teachers, friends when starting secondary. So the same applies with a letter and discussion with the school principal.

New labelling laws mean that allergy information for unpackaged foods (loose food) means that caterers have to provide allergen information for dishes they serve.

6 | Coeliac Ireland

In Ireland, this information must be available in a written format and in a conspicuous place that is clearly visible to the consumer.

So with these new laws you have more power than ever to have the discussion with the school caterers.

gg Tell your new college mates so you don’t have to keep explaining yourself when you’re eating together.

Many teenagers now go off school grounds for their lunch using lunch money provided by their parents. This of course can be a recipe for disaster with peer pressure and the freedom to choose the less healthy and perhaps non GF options. You cannot control what your teenager picks but you can have an open line of communication around choices and perhaps going through a list of what foods are available in the local deli/ supermarket that they need to choose from.

Peer pressure is the same across what kids wear, play, eat etc., so like any other area of their life that involves peer pressure have a discussion with your teenager about managing it. Give them a few reasons that they can decide to use to help them out of being cornered into eating non GF foods and help your teenager be prepared by having some GF snack foods in their bag to eat if they’re out and about with their mates.

gg Watch the servers, are they using gloves and a separate board and utensils and butters etc., for making your sandwiches.

The other area for potential problems is the school sports trip. Ensure your teenager has a snack pack with carbohydrate rich foods to help sustain them such as sandwich/roll or breadsticks and crackers, fruit such as bananas, dried fruit and nuts.

Starting College with a GF diet Whilst you may have had a modicum of control of your teenager in school, college means a parent losing all control! So it’s over to your student to start asking the questions. Some things to consider keeping you GF: gg Suss out the different canteens on campus and speak with the catering staff about GF options and where the menus are labelled. Try and get to know a few of the front line catering staff that can get to know you and what you need over the next 1 – 4 years of your course. gg Try not to be caught out by staying on in college and having no GF snacks or breads handy. Pack some into your bag or keep them in your locker.

gg Even if they say the chips are gluten free ask them if they cook them in the same oil as other gluten containing fried foods.

gg If you are sharing digs check out the cooking facilities on offer so you know what cooking utensils you will need.

Ideally have your own pots, pans etc., but if you have to share then be sure to wash them before and after use, you can’t rely on those without CD to be vigilant for you. gg Avoid cross contamination by having your own food cupboard, toaster and keep your foods like butter separate in the fridge and where possible label them. gg Like other college students avoid the trap of ordering GF pizza or takeaways.

Learn a few key GF recipes that you can use in college such as spaghetti bolognaise, chicken curry, chilli con carne and some stir fry recipes are always good for quick meals. gg Socialising is a potential route for contamination. If you are drinking alcohol obviously stick to the GF options of wine, cider, spirts. Watch for the nibbles that go with alcohol, if everyone starts eating crisps or nuts in the pub, bring some if you know you’re going to the pub or nip out and buy ones that are GF. If you’re going to a party then buy your own GF drinks, don’t rely on the party to have them. Remember whether GF or not, never drink on an empty stomach, avoid binge drinking and drink responsibly.

Remember to check your Food List, keep up to date with the food updates from the Coeliac Society, plan ahead as much as possible, ask, ask, ask, when in doubt leave it out and enjoy your food!

Special thanks to the parents on the Parents of Coeliac Children Facebook page for all their GF food for thought and is a great place for parents to share their tips on the GF world for kids.

Richelle Flanagan, Coeliac and Dietitian, Member of the INDI. Her consultancy NutritionWise provides adult and paediatric clinics as well as workplace wellness and nutrition consultancy.

See www.nutritionwise.ie, email contact@nutritionwise.ie or call 087 0579990.

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Regulars

Dear Editor…

Rice & Shine at Breakfast Time

We’d love to hear from you!

If you have a comment to make, a question, or a recommendation, write to: Dear Editor, Coeliac Society of Ireland, Carmichael Centre, North Brunswick Street, Dublin 7 or info@coeliac.ie

Lidl Kids Pack My daughter got a lovely surprise when she came home from school to find a letter waiting for her, a wonderful kids pack from the Coeliac Society of Ireland and Lidl. She felt special when I read the contents of it.

Message Board – Forum

good Newly diagnosed? Well, here is the chat dly frien a For e. alon not are news, you tips, on gluten-free living or just some good site web our on m, foru the register to p. http://coeliac.ie/webboards/index.ph

Loving Lanzarote As a mother of a coeliac child my first priority is ensuring she has the right food when we travel anywhere. If that means emailing the hotel a hundred times to enquire or confirm then so be it!! So when travelling to Lanzarote this year I done just that! We stayed at Costa Sal Hotel in Matagorda.

6 year old Isabelle was definitely a little bit excited to find a new gluten free cereal to tuck into. “Best holiday day so far!!” says her mum.

Elaine – Co. Cork (Has No Gluten Free Crisp Rice is available in your local Aldi Store)

Miele Marvels!

Big thanks to the Coeliac Society & Lucio Paduano for a great Miele cookery demo on the 29th June. I attended with my son & we thoroughly enjoyed it. Lucio & his assistant chef worked like trojans & produced some delicious food. We look forward to attending more demos in the future.

Sheila & Liam McEntee – Dublin

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8 | Coeliac Ireland

She went on to explain to us what it was like to be a coeliac. The drawing gluten challenge really helped her. She drew pictures of bread, biscuits, cakes and pizza.

The whole family had to get involved and draw something. The pack even made it to school, she was delighted. For once being a coeliac was not so bad and you even got a packet of crayons to put the icing on the cake. Thanks again Coeliac Society of Ireland and Lidl. Keep up the good work.

Mary O’Regan parent to Orla O’Regan aged 5 – Co- Kerry

DS Delights They ensured they had a gluten free menu!

But I was extra surprised when I arrived and saw the menu itself! To say I was relieved was an understatement!! Happy holiday was had!

Pamela Dunne – Dublin

After entering a competition on the Coeliac Society of Irelands Facebook page I was delighted to be told I was the winner!

We are a family of four coeliacs so were delighted to win a hamper with lots of DS goodies! Ross and Charlee waited patiently for it to come and were not disappointed. It was fantastic. What to open first???!!!

Madeline Finnegan – Co. Galway

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Star Letter A Cool School We wanted to share our great experience of our school fun day, some of the time these days are the trickiest to support our little coeliac children and friends, it can often feel like an uphill struggle, possibly because the awareness of coeliac disease is limited and we as parents can help to raise awareness for our children and their friends by using these opportunities, becoming involved and having fun with it. It can be a special day for everyone.

Tadhg’s teacher was not happy that he would miss out by not being able to eat the barbecue food on fun day, she made it her mission to find out how many people would use a gluten free option if it was available. She approached the principle to see if it would be o.k. to put on another barbecue. I brought my small portable weber bbq from home, we were able to cater for a number of coeliacs and gluten sensitive children, we served up a load of gf sausages, burgers and buns, another family decided to host a vegetarian bbq too. They also had a cake sale, so we baked gluten free rainbow cake and packed them in individual boxes with labels “coeliac friendly”. There were lots more gluten free bakes too, needless to say the parents serving up did not know the issue of cross contamination. But the closed boxes marked coeliac friendly worked for the few coeliacs in the school. There were dairy free and egg free options too and everything was also nut free as there are serious nut allergies in school too.

There was an email reminder sent out to parents before the day to remind everyone about the dietary requirements in school and if anyone wanted to inform their teacher of extra needs to do so, so that everyone could be accommodated. We couldn’t of had a better outcome, it was a joy to see the smiling faces on those children that might of felt this day could be a struggle, it was great to have an opportunity to meet with other coeliac children and their parents. This experience has made us feel like we will be surrounded by a supportive community and school for everyone regardless of their dietary needs. We need to become involved in these challenging days, not only to support our own children but also the many others with needs. We’ll all feel the better for it.

Erica Guiry – Co. Wicklow

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Pizza Perfect in Portugal As a coeliac, travelling to a foreign country can be a daunting thing food wise.

It is not until I travel that I realise just how far Ireland has come with availability, knowledge and range of gluten-free products / restaurants.

On arriving recently to Albuferia Portugal, we checked out the local supermarket. I was glad to find a small rage of Gluten Free products and stocked up immediately. Then it came to eating out – I found the first few nights very difficult with most restaurants confusing coeliac disease with an allergy to rice or potatoes.

By our third night, I was starting to lose hope when we came across a restaurant on ‘The Strip’ called Senhor Frogs! They are associated with the Portuguese Coeliac Society and the owners daughter is a coeliac. This means that he completely understands what you can / cannot eat and also the importance of cross contamination!

On arriving to the restaurant, we quickly ordered a GF Pizza and Pasta dish. The pizza was the most delicious I have ever tasted (including Pizza’s I could eat before I was diagnosed Coeliac)! When we complimented the owner on his fantastic recipe, he told us – “cooking is my passion but my daughter is my true love”. He had spent two years working to perfect a gluten-free pizza base!

The food was so good that we went there four more times before departing home for Dublin!!

A must for anyone travelling to Albuferia! Tip – its best to call ahead and pre order the pizza base as they are made fresh each morning so if you call, they will put one (or however many you need) aside for you!

Laura Fitzsimons – Co. Wicklow

Coeliac Ireland | 9

Features

CEO Address

Together we are stronger

By CEO Gráinne Denning

Family members and a number of friends of mine have coeliac disease and other autoimmune diseases such as ulcerated coilitis and crohn’s disease. It’s part of what led me to work with Coeliac Society of Ireland and on behalf of people with coeliac disease.

I empathise, I understand, I feel passionately that further improvements need to be made to improve diagnosis, dietetic aftercare, eating out options and day to day living. I love love love food. I was blessed to grow up with a great tradition of home cooking.

So the thoughts of being denied day to day choice in what I eat seems so wrong.

What has surprised me is that the family and friends I speak of are not all members of the Coeliac Society of Ireland…. I couldn’t understand why? Membership costs just €30 in the year, or 58 cent per week. When I compare the cost to other items, you wouldn’t get a coffee for the same price. I observed that some of their diets were quite plain and when I suggested that we go for an Indian meal or a pizza they told me that was off limits due to their disease, when I knew great places to go off the tip of my tongue that did gluten-free options. They hadn’t taken out membership to the society, they hadn’t kept their membership up to date and were depending on unreliable information from websites created by god only knows who…

There are well meaning people out there posting information to the internet but often they can be misinformed.

Suffice to say I’ve converted those I know to membership by now and they thank me for it. The range of foods they are eating has vastly improved, as has their social lives and most importantly how they are feeling health wise. To be able to prevent serious associated health conditions to coeliac disease, such as osteoporosis and diabetes type 1, by improving nutrition

10 | Coeliac Ireland

is a good feeling. Food really is our fuel.

It affects how we think, how we feel, our energy and therefore our quality of life every day, so that’s something I’m proud to share.

So please like me, encourage your coeliac friends and family to take out membership.

It’s a positive step to ensuring your loved one’s have the most up to date information which will open up their options and protect their health.

I am often asked by journalists, why do members have to pay €30 per annum? The €30 membership covers a multitude. It’s the absolute minimum we have to charge to keep the charities doors up. Running a charity, is similar in part to running any business, you have overheads to run a professional service. We keep all our costs to an absolute minimum. We know that by the time people come to the society, they have had lots of medical expenses, often having to go private for appointments when they can ill afford it. It can be frustrating.

Some of the costs we incur as a charity are not under our control e.g. all charities pay VAT on services. We currently receive 20% of the funds required to run the society from the HSE. We’re grateful for that. Finding the other 80% is a daily challenge and one that we can’t do without a strong membership.

I see the Coeliac Societies role in product and food development as a very important one. While out and about I listen to our member’s feedback. As a food lover, people will mention to me the things they miss since being diagnosed coeliac. This is feedback we raise with food manufacturers.

They do listen and you will have seen very

versatile food products such as gluten-free flat bread wraps coming available as a result of your comments and the Society’s direct feedback to the manufacturers. Being a member gives you a voice within a dynamic community.

Being a member opens you up to a community of people who understand exactly what you have gone and go through. It’s not that you want to dwell on the negatives. It’s sometimes nice to just speak with someone else who gets it..!

Our Ballynogluten food fairs, our support group meetings, our convention, our annual general meeting, our Awareness Week events help to bring people together to learn from one another’s experience. Sometimes the words ‘support group’ can seem a little heavy and you might feel I don’t need support – think of it as a network of people, no different to taking a class or being part of your local GAA club - like-minded people coming together to enjoy some social time.

After a time, you may feel you are up and running with the diet and therefore may feel you need the society less. You’ve got over the initial shock of diagnosis and found products you enjoy. Still I would encourage you to maintain your membership similar to your 6 month dental appointments. New products are constantly being developed, legislation is changing, supermarket ranges are growing, the quickest and easiest way to know that the products are certified gluten-free is from the Society. We are the only organisation that receives any state funding towards our work. We wouldn’t, if we didn’t adhere to the highest standards.

Food labelling can be very confusing. Your Food List is your go to bible. Trying to shop without it or indeed with a book that is out of date, makes shopping much more time consuming and problematic. Why wouldn’t you want a book that has 400 pages of the most comprehensive information focusing on what you can eat versus what you can’t!

We’ve launched a new website. We want to make it quick and easy to find the information you need. This new website is mobile responsive, paving the way for further digital developments.

We’ve also recently launched a new Children’s Membership. We wanted to improve the tools that we give our little ones, so that they can come to terms with the disease and also learn how to communicate their food needs to others when out and about.

The Coeliac Society is constantly evolving.

At the forefront of all our work is making improvements. We’re stronger together.

Thank-you for your interest, input and ongoing support.

Coeliac Ambassador Programme The Society launched our Coeliac Ambassador Programme at the 2012 Convention and since then we have had many queries as to how you can become an ambassador in your local area. The theory is simple – take small steps to make big changes in your local community.

This could be offering to do a talk in your child’s school, running a coffee morning, asking a restaurant or coffee shop to stock GF treats – there are many more ideas. If you have done something already why not log onto our forum and tell everyone about it. There’s a lovely coeliac pin in it for you! Get people talking about the little simple things that can be done to help us all.

Financial Support

Check our website at: http://coeliac.ie/financial_support/tax_relief we have a guide to claiming tax relief for your gluten-free products.

Coeliac Ireland | 11

At SuperValu we believe in good food every day!

Did you know you can find us in over 200 locations across Ireland?

Log on to SuperValu.ie for more details and opening hours. Why not visit our Health & Wellness aisle instore for positive healthy choices!

COME AND VISIT OUR STAND AT THE BALLYNOGLUTEN ROADSHOW and meet our staff who will be more than happy to deal with any queries you may have.

BE INSPIRED by gluten free recipes at our cookery demonstrations with KEVIN DUNDON from 1-2pm

Celebrity Chef Kevin Dundon joins Ballynogluten Roadshow Ballynogluten Food Fair aims to break down myths about gluten-free food Celebrity chef Kevin Dundon will showcase the array of gluten-free foods now available to Irish consumers when he takes to the highways and byways of Ireland with the Ballynogluten Roadshow.

Organised by the Coeliac Society of Ireland in association with SuperValu, the Roadshow will kick off in September and will visit venues in Dublin, Cork, Laois, Dundalk and Galway. Participants can look forward to a cooking demonstration from Kevin Dundon at each event. A dietician will also be on hand to advise about a glutenfree diet and there will be talks on glutenfree living for those newly diagnosed with coeliac disease. Artisan food producers, established producers and those new to the market will also exhibit their gluten-free produce.

Commenting in advance of the Ballynogluten Roadshow, CEO of the Coeliac Society of Ireland, Gráinne Denning said: “Ballynogluten is a food fair with a difference as everything on display will be gluten-free. One in 100 people in Ireland has coeliac disease and it can be challenging for them to figure out what they can eat.

The aim of the roadshow is to show it is

possible to enjoy a wide variety of tasty and wholesome food on a GF diet.”

Ray Kelly, SuperValu Marketing Director, said: “We are proud to support Ballynogluten. We have seen a rise in demand for gluten-free products in stores and over the last number of years we have developed a range of high quality products that not only meet this demand but also offer good value. We even have a large number of innovative and tasty products that have come through our Food Academy programme, demonstrating the potential for small producers to develop some nice niche products. Ballynogluten is an opportunity to showcase the range of gluten-free produce available in Ireland and to raise awareness of coeliac disease.”

Producers signed up to the roadshows include; Food exhibitors include Keogh’s Crisps; Kelkin; Nestle; Mash Direct; Coole Swan Liqueur; Kinsale Food Company,

Green Isle; Bfree Foods Ltd; Dr. Schar; Hodgins Sausages; Juvela; Maria Lucia Bakes; Mash Direct; Green Saffron;Taste a Memory; National Organics; Daura Damm; Celia Lager; Goodness Grains Gluten Free bakery; Knorr; Fria; Rosie and Jim Chicken Products.

Entry to the roadshows costs just €5 with free entry for children under 12. To find out more about the series and to book your place visit coeliac.ie. The first 100 people at each event will receive a goody bag, packed full of gluten-free goodies.

Each event will run from 11am – 4pm (last entry 3:30pm) Crowne Plaza Hotel, Northwood, Santry - 5th September Rochestown Park, Cork - 3rd October Heritage Hotel, Laois - 17th October Crowne Plaza, Dundalk 7th November Ardilaun Hotel, Galway 14th November

Coeliac Ireland | 13

Coeliac Awareness Week with Knorr Coeliac Awareness Week 2015 was the biggest and brightest to date! Brought to you in association with Knorr Ireland.

The week boasted the world’s largest gluten free potato pancake; 5 cooking demonstrations in Craft Butcher Stores; 20 events nationwide; 2 appearances on TV3; national newspaper coverage plus an action-packed weekend walking series!

Joining forces with Knorr Ireland was a natural fit for the Coeliac Society. We are keen to encourage people to embrace home cooking as a healthy and economical way to live gluten-free. Working with Knorr helped us showcase the breadth of gluten free recipes available to those newlydiagnosed with coeliac disease.

The week kicked off in style with Chef Adrian, Irish Craft Butcher’s Ambassador and TV3 Seven O’ Clock show regular, cooking up a record-breaking 1.5 metre glutenfree pancake in Smithfield Square.

Made with 38.5 kg of potatoes, 43 eggs, a litre of milk, 80g chives, 4kg of gluten-free flour plus the all-important Knorr gluten free stock cubes! The Coeliac Society of Ireland now proudly hold the Guinness World Record for the largest GF potato pancake ever made.

To give our members hands on experience of gluten-free cooking, Chef Adrian took to the road. Cooking up a storm in the Craft Butcher Stores of Dublin, Kilkenny, Cork, Limerick and Galway. Members travelled far and wide to attend these events. For those that couldn’t attend The Society’s Coeliac Cuisine Cookbooks were distributed to 70 Craft Butcher Stores around the country.

Featuring a wraparound cover with new gluten-free recipes from Chef Adrian & Knorr.

14 | Coeliac Ireland

week many restaurants offered discounts on gluten-free cuisine. Larger retailers also got on board with special offers on Free From products. As ever, our members were our best support with local support group events, sharing Society posts on social media and we even spotted some Coeliac Awareness Week posters on car windows!

The weekend brought our ‘Out and About’ Walking Series. Taking place on the grounds of Russborough House and Belvedere House, the walks were followed by a hearty gluten-free lunch. A great opportunity for the coeliac community to come together, enjoy the beautiful outdoors, and share a healthy gluten-free meal in the fresh air.

CSI produced an Awareness Week Event Pack to help everyone get on board. The pack included hints and tips on organising an awareness event plus a copy of the Awareness Week poster. Throughout the

Meanwhile Chef Adrian embraced glutenfree cooking even offering to cook a GF dinner party for the winner of a TV3 competition. To win viewers of The Seven O’Clock were asked to ‘like’ and comment on a post on CSI’s Facebook page. We had a huge response to the competition with over 23,000 people reached. Marie Cronin was the lucky winner of this scrumptious prize.

Adrian was not the only media star of the week with Society President, Dr. Nicholas Kennedy and member Ethna Mc Quillan appearing on Ireland AM. While Dr. Kennedy provided information on coeliac disease symptoms and diagnosis, Ethna spoke about her own coeliac disease diagnosis.

With three sisters previously diagnosed with coeliac disease Ethna was encouraged by them to get tested when she experienced

severe bouts of tiredness. Subsequently Ethna’s teenage daughter was also diagnosed. Her mother was a great support in adjusting to gluten-free living.

Coeliac Society CEO, Gráinne Denning undertook a raft of Awareness Week radio interviews with comments covered

by The Herald, The Star and Irish Times.

Gráinne highlighted the need coeliac disease to be taken seriously. All too often the gluten-free diet can be viewed as a fad as opposed to necessary treatment for those diagnosed with the disease.

Media interviews helped us reiterate the symptoms of the disease, encouraging all those affected to visit their GP.

We were delighted with the success of Awareness Week 2015. Having a sponsor like Knorr allowed us to roll out a wider campaign than ever before. The Coeliac Society of Ireland is dedicated to making Ireland a better place to live for those diagnosed with coeliac disease. Our work would not be possible without the support of our members. We look forward to

Photos: Left – Out & About Walking Series Middle – CEO Gráinne Denning Chef Adrian & Aisling Kelliher Right – Chef Adrian

working with you to make Awareness Week 2016 our biggest ever. World record for the largest gluten-free pizza anyone?

Coeliac Ireland | 15

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Choose to live a little

Membership Renewal 2016

Have you renewed your membership for 2016?

Renewing annually is an essential investment in your health.

The Coeliac Society of Ireland is a registered charity. Your support enables our collective work.

By renewing your membership you ensure you access the latest information from the most credible source.

Annual membership costs just €30 (58 cent weekly).

4 Receive the most up to date Food List, the most comprehensive guide of gluten-free foods in Ireland

You are also helping the Coeliac Society of Ireland to continue essential work. We are working continuously on your behalf to make your gluten-free life easier.

4 Receive monthly food updates through our E-newsletter delivered straight to your inbox!

gg Working with the government and HSE in developing health policy for coeliac disease

4 Access recipes, new GF products, Support Group Meeting dates and much more through our e-newsletter

gg Working with health professionals – GP’s, dietitians, gastroenterologists gg Working with FSAI (Food Safety Authority Ireland)

4 Our phone lines are open to all member queries: Monday-Friday 9.30am-1.00pm / 2.00pm-4.00pm

To renew membership online please visit www.coeliac.ie click on tab “Join us” then “join the society” after clicking here you will see Click to join or renew online once you click here you will be prompted step by step through the renewing process.

If you have any problems please call 01 8721471.

Alternatively please fill out the form below and return in the envelope provided.

gg Working with food businesses from manufacturers to restaurants to hotels

Coeliac Society of Ireland Membership Renewal Form 2016 Branch:

MNo:

Previous Renewal:

SF

Name:

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50c Fee applies to all credit/laser transactions

OC

Address:

Cardholder’s Name:

Tel:

Billing Address: Email (for Coeliac News Online): Membership details are kept confidential at all times Membership type:

Family Renewal (2 copies of Food List to 1 household) 2016 €35

Renewal 2016 €30

Method of payment: (Please tick one)

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Colour this in to WIN a GOODFELLA’S Pizza Party Pack* !

To win this tasty prize colour in the picture below and return to the Coeliac Society of Ireland.

Name: Age: Address:

*Pack contains vouchers for 24 Pizzas, Apron, Oven Mits, Balloons.

What’s the perfect pizza to be topped with?

Competition closes on October 22nd 2015

Coeliac Ireland | 19

Holidaying in Ireland Chairperson of the Coeliac Society of Ireland, Mary Twohig tells us about her spring vacation to Donegal.

I am embarrassed to say, but apart from a trip to Donegal when I was a child of 6, I had not visited Donegal again until April of this year accompanied by my husband Declan.

It was a place that we always meant to visit, but I think what put us off was the distance from Cork. We stayed in a beautiful B&B called Ard Na Breatha Guesthouse and Restaurant which is truly a hidden treasure for coeliacs. On making any reservation, be it for a hotel, B&B or a restaurant, we always mention that I am a coeliac to ensure that the venue can cater for me and to give them advance warning. Following a pleasant journey we arrived to a very warm welcome from Teresa the owner, who following

booking us in, took us on a quick tour of their cosy lounge with open hearth , split level dining room which overlooks Donegal Town as well as the panoramic view of the Bluestack Mountains. My breakfast included a choice of at least 3 GF cereals as well as GF bread options. Apart from one night we also had our Dinner in Ard na Breatha and there was no problem at all in catering for me as a coeliac. The only worry I had was the weight I might gain from all of the beautiful delights put before us. Teresa’s husband Albert does all of the cooking and I have to say that I was not disappointed once. The service was fantastic day and night.

During our stay we travelled around as much of Donegal as we could, but also visited the Walls of Derry, the Giant’s Causeway, Glenveagh National Park and Enniskillen.

No matter where we visited there were

always gluten-free options. The scenery was beautiful and the people were welcoming.

It is a place we have promised to revisit.

Gluten-Free Cailín Donna Breen shares everything a coeliac should know about Waterford.

Being from the sunny South East I’m frequently down in Waterford visiting family and friends. All this catching up has to be done somewhere so I have lots of eating out tips for any coeliacs visiting the area. The first one is try not to be too disappointed you can’t have a Blaa ,which is a soft floury bread roll which Waterford is famous for. You can’t have it so quit your moanin – just feast in the places mentioned below and you’ll be grand!

Waterford city My first tip is to try Bodega for lunch or dinner.

As well as just having superb, affordable food, their menus have all the coeliac friendly dishes noted clearly. I had this steak & chips with GF pepper sauce more than once there and I will again no doubt.

If you’re looking for some gluten free pizza or pasta, Espresso is a good choice and is very central.

For a quick bite during the day visit The Pantry in Georges court who make their own gluten-free cakes and have a full menu of GF dishes. You can get GF options in The Granville Hotel on the quay aswell.

There are also the well known chains such as Costa coffee in the city where coeliacs will have the usual options.

Tramore and surrounding areas Ah lovely Tramore. You can’t have a famous Dooley’s fish and chips but you eat well here my friends.

The Vee Bistro in Tramore have coeliac friendly dishes on the menu and their early bird is excellent value, get in!

I’ve also eaten in Banyan Thai who don’t have items noted on the menu but were very helpful when I enquired and do a mean red curry.

I had a brilliant GF experience in The Copper Hen in Fenor, just outside Tramore. The PiriPiri chicken was delicious.

T-Bay cafe provide a good variety of gluten free snacks if you’re out having a walk on the beach and need coffee and a sugar rush.

Heading out Dunmore East way, you’ll get a full GF menu in Azzuro including pizza and pasta.

If you’re looking for some fresh seafood in Dumore, The Strand Inn will cater for coeliacs, just mention to the wait staff. I hate this cod recently and they made sure to pan fry it with a gluten-free flour.

Shopping wise – as well as having all the normal options in the supermarket chains, a visit to Ardkeen Stores in the city is a must, particularly if you’re self-catering as it had a huge selection of both gluten-free and artisan produce.

Waterford is a fantastic place for coeliacs to visit and I’d welcome any other tips or comments so that this can be used as a resource for visitors from both home and abroad.

To read more reviews from the Gluten-Free Cailín visit her website http://www.glutenfreecailin.com/

20 | Coeliac Ireland

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Regulars

Regional Events Wexford & Waterford Support Group This support group has set up a new Facebook page for coeliacs living in the Wexford & Waterford areas.

It is hoped that it will provide additional support & information to coeliacs from the area and give them an opportunity to share advice, information, concerns and anything else of interest specific to the coeliac condition as well as getting to know others from your area. If you are already a Facebook user and are interested in joining the group please email Rosemary at rwalshe2@eircom.net

very tasty Thai vegetable curry dish using their very authentic Thai products.

There was almost a stampede heading towards Penn as everyone couldn’t wait to taste the dish and it didn’t disappoint. The recipe she used

Attendees at the recent support group meeting

Wexford & Waterford Meeting of 24 June There was a great attendance of 38 people at the second Wexford/Waterford Support Group get together which was once again held in the Legion of Mary Hall in New Ross. It was very rewarding to see so many there and we really appreciated the effort everyone made to come on the night & the positive feedback.

Guest speaker was Ruth Devereux, a Chartered Physiotherapist. She gave a talk on Osteoporosis discussing effective treatments as well as prevention and how it is diagnosed by undertaking a DXA Scan.

Just as Ruth was finishing answering questions our attention was turned to a lovely smell wafting from the back of the room as Penn from Thai Gold prepared a

Co-ordinators Liam, Ann, Rosemary and Niamh

Ruth Devereaux

and others can be found on their website www.thaifood.ie. Thai Gold is available in Supervalu and Dunnes Stores nationwide & all their products are gluten free.

Penn from Thai Gold

We will be taking a break for the summer and plan to have our next meeting in September where we hope to have a Nutritionist/Dietician as our guest speaker and another local gluten free food supplier to whet our appetites afterwards.

We are also reviewing suitable venues with a view to possibly organizing a gluten free lunch/dinner get together around Christmas so watch this space!

Tullamore

Limerick Support Group

A Coffee Morning for Coeliacs was held in Hugh Lynchs, Kilbride Street, Tullamore, on Saturday July 4th 2015.

There was a selection of gluten-free items on the menu. This is an opportunity for coeliacs in the area to get together and exchange information of interest to coeliacs.

As many of you know Noelle Foley and Mariea Hand have stepped down as co-ordinators of the Limerick support group. “On behalf of Mariea and I, we would like to thank everyone who supported us over the past 5 years; for your loyalty and most of all your friendships.

The past few years has seen the group go from strength to strength with increasing numbers and unique events never seen before in Limerick” said Noelle.

Inishowen Annual Christmas dinner and dance to be held in The Beach House, Buncrana on Friday 27th November at 8pm. All welcome.

More info tel. Patrick 0868451408.

Booking essential.

22 | Coeliac Ireland

“We believe it’s time for a change of leadership in Limerick, we are very proud of how we have grown the group bringing unseen before events to the people of Munster. We wish the very best of luck to the new co-ordinator. We look forward to

seeing you all as guests at the next event” said Mariea.

The Coeliac Society of Ireland would like to thank Noelle and Mariea for their commitment and enthusiasm over the years, we wish them both well for the future.

Restaurant List Check out the Society’s Venue and Restaurant List, which is available from info@coeliac.ie. Restaurants from all around the country are featured and we would love to hear from you if you know of places not featured! Remember however, the list is just a guide and you should always identify yourself as coeliac to your server. We continue to work with restaurants and the hospitality industry to try to improve the eating out experience with coeliacs. This year we have met with the Restaurant Hotel Federation, Restaurant Association of Ireland and The Irish Hospitality Institute.

Interested in setting up a support group?

To set up a support group in your area, help others, exchange tips on gluten-free living or even just a friendly chat among coeliacs. We are happy to help.

Contact info@coeliac.ie or call us on 01 872 1471.

Cork Support Group Over the last 6 months the Cork Support Group has been reviewing the way we manage our meetings in the SMA Centre, in Wilton. We are constantly looking for new ideas and feedback from our members. Our meetings in March and May focused on updates in relation to foods we can and cannot eat, cooking tips and talk from Dietician. Michelle O’Connor. Yours truly demonstrated some easy recipes using ingredients that are easily found and at a good price. We had great fun on the nights with great interaction from the members.

Our schedule for our next meetings to be held in the SMA Centre, Wilton is:

Western Branch Food Fair & Afternoon Tea event Sunday 26 April 2015 in The Menlo Park Hotel, Galway.

The Western Branch of the Coeliac Society of Ireland (CSI) held a Coeliac Friendly Dinner as part of Coeliac Awareness Week 11 May - 17 May 2015.

To help celebrate Coeliac Awareness week coeliac members had the opportunity to sit down and enjoy a gluten free dinner at Vina Mara, 19 Middle Street, Galway on Tuesday 12th May. A special gluten-free menu was offered with all main courses only €10.

The branch would like to thank Eileen in Vina Mara for her assistance with bookings.

Western Branch – Christmas Party Sunday 13th of Dec in 12 Hotel, Barna.

gg 1st of September, 3rd of November, 2015, gg

1st of March and 10th of May, 2016

Our meetings start at 8 pm and are finished no later than 10 pm. There is a charge of €5 to cover costs for rental of the room, Dietician and demonstration costs. Drop in for a chat. We would love to meet you.

Mary Twohig, Chairperson

West Cork Support Group We organised a cooking demonstration in the Rugby Club in Skibbereen on the 20th of June. Avril Allshire Howe (Rosscarbery Recipes, Caherbeg) and Michelle O’Connor (Cork Support Group) teamed up to give what was an excellent cooking demonstration. We had Bacon with prune sauce, Baked Lemon Custard with Meringue, Buckwheat pancakes, Salmon Roll and Dairy Free Sausage pie. I gave a little talk in relation to cross contamination at home and Michelle and Avril, who were a great duo on the day, demonstrated the recipes in a very easy manner, providing tips and ideas and getting great audience participation. I would like to thank Ann Cronin and Raymond Kingston for the help in organising the event, Barry Dempsey of Fields SuperValu, Skibbereen in providing the venue and the ingredients for the cookery demonstration . We would love if a few would pick up the gauntlet to get this West Cork Support Group up and running.

Volunteers can either contact me directly, Barry Dempsey in Fields or Coeliac Society’s Head Office. We are hoping to have an event before Christmas if I can get the support.

Mary Twohig, Chairperson

Sligo/Leitrim Support Group This is our newest support group to start up, if you would like to attend any of these meetings please contact, Support Group Coordinator coeliacsligoleitrim@gmail.com If you are interested in starting up a Support Group in your local area, please contact info@coeliac.ie

Case Studies/Media File

Studies by The Society is often asked for Case ersation conv a n the media - that might mea radio a or alist journ a with e over the phon For interview with a local radio station. to get a newspaper articles, they usually like ographer photo of you and would send a phot know if you to your house or work. Please let us as a way to it of think would like to be involved – dor. assa Amb iac be a Coel media Email sonya@coeliac.ie. Increased eness of awar ter grea t coverage can bring abou ic. publ the ng amo se disea iac coel

Coeliac Ireland | 23

Features

Travel Baltic Sea Cruise Peter Malone very kindly documented his cruise to share his experience with other coeliacs. Here’s what he had to say.

In late May, I took a Baltic Sea cruise for nine nights on the Norwegian Star ship, sailing from Copenhagen and calling at Warnemunde (Germany), Tallinn, St. Petersburg, Helsinki, Stockholm and back to Copenhagen.

My fabulous travelling companions were, my wife Mary and good friends Theresa and Dick Bourke. Some interesting facts about the Norwegian Star is that the overall length is 971 feet and total tonnage is 91740. The ship can hold 2,350 guests and has 1032 staff. It has 13 dining rooms, 9 bars and lounges, a spa and fitness centre, extensive sports facilities and 3 swimming pools. Its own theatre features a different show nightly. So, all in all, there is something for everyone on this incredible cruise ship. But, for the benefits of our readers, how did somebody, who was only diagnosed coeliac two years ago survive at sea? Overall, as a coeliac I had very little issues, however, I did have to be very careful from the outset to ensure the staff were aware and understanding of my needs and to steer clear of the many tempting breads and desserts served throughout the ship.

We stayed in the Admiral Hotel in Copenhagen on the night before departure.

Breakfast was very impressive and they provided gluten free bread and a separate toaster, clearly marked for “Gluten Free Use only”. On the ship itself, I was very pleased to be offered gluten-free bread daily, but was very disappointed that there were no gluten-free cereals available for breakfast.

I didn’t go hungry however, as there was plenty of fresh fruit available and I also had cooked to order eggs and other foods that I ensured were not cooked in a fat fryer.

We ate dinner in the various different restaurants nightly and the staff were all aware of my gluten free needs so separate breads were always delivered to our table and the wait staff advised which dishes

24 | Coeliac Ireland

were gluten free. I was always extra careful though and ensured the staff wrote “gluten free” on their order books for the kitchen and I didn’t encounter any problems at all.

One meal stood out for me. The Teppanyaki Japanese restaurant was excellent. The food was cooked in front of the guests and at the start of our meal, the chef asked everybody (14 of us were seated) if anyone had any food intolerances. When he heard that I was coeliac he cooked my meal separately to the 13 other guests. It was an excellent meal and I was served first! Out of all of our meals on the ship, this was our highlight but the others were excellent also.

One big disappointment was that near the end of the cruise I met a waiter who was in charge of food intolerances. This was a brilliant idea but not advertised and it was only by chance I found out. He told me that

they have a huge amount of gluten-free products on board, but this would have been useful to know at the beginning of the cruise when you are settling in, so I suggested they should include a note on the dining tables advertising this as it would be a great help, not only for coeliac but all guests with various food intolerances.

While the ship fully accommodated coeliac’s, I was concerned about the

Peter and Mary Malone with good friends Theresa and Dick.

choice on the mainland during our daily visits to the various cities. I found the locals were very aware of gluten-free foods but it was harder to explain coeliac disease.

However, before I left, the Coeliac Society provided me with the explanations to staff in Danish and Russian which was of great help. (All of the staff spoke English on board the ship.) Going ashore, I always brought my own gluten free crackers and chocolate bars with me because most restaurants did not have gluten free bread.

Lunch for me, often consisted of cheese and tomatoes with my own gluten-free biscuits. In Russia, I brought my own sandwich for lunch as it was not possible to get, or to be sure, that the bread was gluten free. For those who often think it’s a disadvantage to be coeliac, think again!

In St. Petersburg we visited the Peterhof Palace and Gardens (well worth a visit). In the restaurants, they only accepted roubles and as we had no roubles and they did not accept credit cards, my companions went hungry. So sometimes it pays to be coeliac with your own sandwiches and chocolate bars. I did share what I had!!

Coeliac awareness has not yet arrived in Russia. In St. Petersburg we had an excellent guide Kate, who we spent two days with. We had a long discussion about coeliac disease and she intends looking up our web site, www.coeliac.ie and she also intends having a blood test as she feels she could be coeliac.

Overall, my impression of the cruise was excellent and the food I had caused me no issues and was really impressive, particularly the Teppanyaki restaurant.

However, my words of advice to anyone going on a similar holiday would be: 1.

Be prepared before you travel.

Stock up on gluten free crackers, biscuits, bars so regardless of where you are, you won’t go hungry.

2.

Bring cards with gluten free information in the local language of your destination city where possible. These can be bought from the Coeliac Society.

3.

Ensure the staff fully understand the meaning of “gluten free”.

4.

Be careful with all food. If you are not sure, don’t risk it.

5.

Be careful that you don’t drive your travelling companions mad with incessant gluten-free food talk.

6.

Enjoy the experience.

It was a fantastic trip and we have lots of great memories. City recommendations would include Tallinn in Estonia which is a beautiful place to visit so if you ever get

the chance to visit I would recommend it. St. Petersburg has changed. Our last visit was 32 years ago and the changes are amazing. It has become a lot more Western. We were able to get Mass this time no problem (in English), but there were no gluten free hosts!!

Lovely Lanzarote Going on holiday is a time to take a step back from reality and to clear your mind of all the stress. However, this could be difficult if you are constantly worrying about what foods will be safe to eat and whether or not there will be much of a variety.

We know that this is a common concern for those with coeliac disease and we wanted to reach out to one of our members to hear about their experience abroad. We spoke to Aoife O’Neill, from Cork who travelled to Lanzarote with her boyfriend and here is what she had to say.

Q. Was this your first visit to Lanzarote?

A. No, I had been there twice before and I love it. I would highly recommend it!

Q. We always get questions from members regarding the gluten-free service available on airplanes. What was your experience?

A. I flew with Ryanair. On the flight I didn’t feel like they catered very well for me.

When I asked for a gluten-free option they did not have anything available. I was very disappointed and I ended up just having a tea on the flight.

Q. How about snacks- did you bring any gluten-free food with you from home?

A. Definitely. I always get a bit anxious and nervous about the restaurant and food before I travel so I usually pack a good few things to bring with me. I took some Kelkin Berry rice cakes, Glutafin custard cream

biscuits, and corn flakes over with me in my suit case.

Q. How did you find the gluten-free options available?

A. The Schar range in Lanzorate was fantastic! During the day I would run to the shops and stock up on their products. I used to have the bread for breakfast or get fresh fruit like melon or pineapple.

Q. Do you have any restaurant recommendations for places that are Coeliac friendly?

A. If anyone is heading to Lanzarote this summer I would highly recommend eating at Café la Ola. It is in the new Town and is situated by the beach. The restaurant had stunning views and beautiful musicbut most importantly the food was amazing! The waiters and chefs were highly educated on what a gluten-free meal actually entailed.

My steak, Caesar salad, and chips were cooked separately and I did not feel sick or anything afterwards.

I would go back tomorrow morning if I could!

Coeliac Ireland | 25

Dealing with coeliac disease diagnosis and adjusting to a glutenfree diet may seem daunting. It can be all too easy to focus on what you ‘can’t do’, ‘can’t eat’ as opposed to the fact your health will improve with changes to your diet.

We asked Life Coach, James Sweetman for his top tips on turboboosting your positivity on trickier days.

Four Practical Ways to Turbo-Boost your Positivity When life throws you lemons, you make lemonade, or so the saying goes, but that’s often easier said than done.

When we receive a setback, when our expectations as to how things should be, doesn’t match the reality of how things are, what can we do to pick ourselves up, to put a spring back in our step?

Here are four practical ways to enhance your feelings of positivity and empowerment.

1. Know what inspires you We all like to feel inspired, but we rarely contemplate our sources of inspiration.

If you know what inspires you, what makes you feel good; it makes sense to consciously spend time involved in those activities. It might be something as simple as walking in nature, curling up with a great book, listening to your favourite music, or catching up with an old friend.

With the stresses and strains of modern life, purposefully connecting with our sources of inspiration not only boosts our energy and motivation, it also quietens the mind, sparks our creativity and arms us to respond more effectively to the situations life throws at us.

2. Who are your heroes?

We identify with ‘our heroes’ because our perception of their values and their approach to life resonates with us. So, who do you admire? It might be a family member, friend, sports personality, celebrity, someone who has achieved what you would like to achieve, or someone who has overcome a challenge. And here’s the interesting part - the characteristics you admire in others are values that are important to you.

By listing the qualities you admire in your ‘heroes’ you get an insight into some of the ingredients in your recipe for happiness and fulfilment. For example, if one of the people you admire is Nelson Mandela, and a quality you admired in him was his compassion, ask yourself - how can I demonstrate more

26 | Coeliac Ireland

the quality of our life is 10% dependent on the things that happen to us, but 90% dependent on how we choose to respond to them. compassion (or self-compassion) in my own life? The qualities we admire in others are always clues for identifying qualities we want to experience more of in our own lives.

3. Courage the gateway to Confidence Most of us, if we are honest would like to feel more confident in at least some situations. Whilst ‘faking it until we make it’ can be a valid strategy for boosting self-confidence, for it to seem genuine we have to feel that we have earned the right to feel confident. This usually means setting ourselves a goal or target; we decide to do something that we would have otherwise avoided. It might be joining a new social group, starting a course, or simply saying no to an unwanted request. What will enable us to take this new action or to approach an old situation in a new way?

You’ve guessed it - courage.

In the movies courage is usually depicted in the midst of explosions and epic deeds. In real life we discover our courage when we are alone with our thoughts and struggling with uncertainty. It is in those moments, when without fanfare or applause, we make a courageous decision, we draw a line in the sand and say ‘no more,’ or we quietly, yet determinedly decide to ‘give something a go.’

4 Cultivate an attitude of gratitude Gratitude is the antidote for many unwanted feelings. It is difficult to be angry and grateful at the same time, or fearful and grateful.

Whilst we all have aspects of our lives we would like to change, we all have many things to be grateful for. A great exercise to lift the spirits and shift our mindset is to write out a gratitude list. Perhaps note two

or three things every night when your head hits the pillow, or start a gratitude masterlist noting one hundred things you are grateful for in your life. (If you have a pillow to put your head on and have the ability to read this article, you already have two items for your list!)

Stephen Covey the author of The 7 Habits of Highly Successful People stated ‘the quality of our life is 10% dependent on the things that happen to us, but 90% dependent on how we choose to respond to them.’ We all know people who have overcome adversity and challenges and have not merely survived but thrived.

These people often inspire us, but by acknowledging everything that is great in your own life, pushing your comfort zone, seizing opportunities, perhaps you can be a source of inspiration for others.

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: A variety of new gluten free products are undergoing the crossed grain symbol process and will be available in the upcoming months. We will keep you updated!

Our delicious range, years in the baking.

Dedicated since 1922.

When it comes to gluten-free food, you won’t settle for anything but the best. And neither will we. From field to fork, you can trust our team of experts, who work around the clock selecting the best nutritional ingredients from farmers who grow cereal grains especially for us. Meaning we can guarantee the highest safety and quality controls before creating the perfect loaves, rolls, biscuits, pizzas and more just for you.

Discover more about the Schär story at www.schar.co.uk That’s why we’re No.1.

* Freephone: 1 800 818 551 or email share@schar.co.uk

*Euromonitor Data 2014.

Food

Knorr Gluten Free Recipes Lemon and Thyme Roast Chicken One of the secrets of cooking roast chicken is to make a paste with Knorr Chicken Stock Cubes to season the inside cavity of the chicken, as well as the outside. As it starts to cook, the flavour will infiltrate the chicken inside and out. This is the best way we know to cook a roast chicken Recipe serves: 6 Preparation Time: 15 min Cooking Time: 60 min

Ingredients gg 2kg chicken, gg 2 Knorr Chicken Stock Cubes for paste and 1 extra, gg 1–2tbsp olive oil, gg 300ml water, gg 1 lemon, gg A handful of thyme, gg A handful of fresh flat leaf parsley

Method gg Pre-heat the oven to 180°C, Gas Mark 5. gg Mix 1 Knorr Chicken Stock Cube with 1 tablespoon olive oil to form a paste. gg Rub the paste all over the skin of the bird and inside the cavity (leave the string on for now). gg Place the whole lemon (not cut) and thyme inside the cavity of the bird to gently infuse the meat of the chicken. gg Heat some oil in your thick-bottomed pan or roasting tray and cook the chicken over the hob for 3–4 minutes (no need to turn it over or on its sides).

This will give you some juice that we’ll use for our gravy later. gg Place the chicken in the oven for 20 minutes per 450g and 20 minutes extra, depending on the size of the bird. Check to make sure the chicken is cooked and the juices run out clear when tested with a knife.

gg Take out of the oven, place in a bowl and cover with cling film to keep the vapour from evaporating, making the chicken dry. Leave to rest while you do the gravy. gg Meanwhile, make the gravy by first pouring the fat from the roasting pan into a separate bowl. In your pan, add 300ml water to the remaining Knorr Chicken Stock Cube and place on a hot hob. Boil rapidly for about 15 minutes. gg While this is cooking, carve your chicken – add any small bits to your gravy. gg Check your gravy, scraping all the crusty gems of flavour from the pan. Add some more water if needed; add in the roughly chopped parsley and the chicken fat. gg Pour gravy over the chicken and serve.

Tandoori Chicken This aromatic Indian favourite is so easy to make and a real crowd pleaser. Serve with gluten free Indian chutneys, Basmati rice and gluten free Poppadoms for an authentic experience.

Ingredients gg gg gg gg gg gg gg gg gg gg gg gg gg gg gg

600g chicken breast cut into 3 pieces 1tbsp vegetable oil 8 cooked gluten free poppadoms 60ml Greek yoghurt Fresh coriander For the marinade: 30g fresh ginger, grated 4 garlic cloves, crushed 1tsp Gluten Free garam masala ¾tsp ground cumin ¼tsp turmeric 1 Knorr Vegetable Stock Cube Juice of 1 lemon 4tsps paprika 100ml Greek yogurt

Method gg Mix together all of the marinade ingredients. gg Place the chicken in the marinade and mix together well. Set aside in the fridge for at least 1 hour, or overnight if you have the time.

gg To cook the chicken, heat the oil in a large frying pan. Place in the chicken for 5–6 minutes on each side until cooked. gg To serve, divide the chicken between the poppadoms giving 2 poppadoms per portion. Top with a dollop of yoghurt and coriander.

Disclaimer: Great care has been taken to ensure that the ingredients proposed in these recipes are suitable for a coeliac diet. However, we encourage you to check the back-of-pack of all ingredients, and kindly request that you do not deviate from the exact ingredients specified, as we cannot guarantee that alternative ingredients are gluten free.

28 | Coeliac Ireland

Rustic Vegetable Soup This is a very simple vegetable soup – rough and chunky, in the pan and in stages. There’s no real recipe, just vegetables, water and the Knorr Stock Pot.

gg A handful of fresh basil leaves, roughly chopped

Recipe serves: 8 Preparation Time: 10 min Cooking Time: 30 min

gg A handful of fresh parsley, roughly chopped

Ingredients

gg 1 clove of garlic, finely chopped

gg 2–3tbsp olive oil gg 3 carrots, chopped gg 1 celeriac, trimmed, peeled and roughly chopped. Keep the outer leaves as they’ll come in handy later gg 2 onions, chopped gg 1 cauliflower, stalk removed, trimmed into small florets gg ½ Savoy cabbage, remove the core and outer leaves gg 1 leek, trimmed, washed and chopped gg 1 courgette, chopped gg 1.5l water

gg A sprig of fresh thyme

Method gg Heat a generous amount of olive oil in a large, heavy-based saucepan and when hot, add the carrots, celeriac and onion. gg Fry the vegetables to remove the water content. This intensifies the flavour. gg Add the cauliflower, cabbage and a dash of olive oil. Stir in the leeks and courgette, and allow the vegetables to cook for 10 minutes. gg Keep stirring the soup and pour in the water, adding the Knorr Vegetable Stock Pots.

gg Bring to the boil, then simmer for 15 minutes. gg Next, add the discarded celeriac leaves, basil, parsley and thyme. I’m a big fan of basil, so I like to add a lot. It may seem like a lot of herbs, but it’s a lot of soup! gg Finish off with a generous dash of olive oil to give it a taste of the Mediterranean, a bit like *gluten-free Minestrone, and stir through the garlic to finish. gg Your Knorr Vegetable Stock Pot Soup is now ready to serve. Delicious.

gg 4 Knorr Vegetable Stock Pots

Roast Shoulder of Lamb The key to cooking shoulder of lamb is to buy it on the bone. Once they take out the bone and roll it, it’s never the same. We also recommend to always cook it skin side down. Just roast it slowly, it’s always best well done.

Recipe serves:

6

Preparation Time: 20 min Cooking Time:

150 min

Ingredients gg 1.75–2kg shoulder of lamb gg 2 Knorr Lamb Stock Cubes gg 2–3tbsps olive oil, with a little to spare gg 6 tomatoes on the vine gg 2 shallots, unpeeled and halved gg 2 cloves of garlic, unpeeled and halved gg Fresh thyme, sage, parsley and rosemary gg 250ml water

TIP: Roast Dinners…

Use KNORR savoury gravy which is gluten free

Method gg Pre-heat your oven to 170°C, Gas Mark 3–4. gg Crumble 1 Knorr Lamb Stock Cube with a tablespoon of olive oil and mix into a paste. Massage this into the lamb. gg Add a little oil to the roasting tin and place the lamb joint in, skin side down. gg Place the tomatoes on top of the lamb and arrange the shallots and garlic around the meat. Add a few sprigs of thyme, rosemary and sage leaves, and drizzle with a couple of tablespoons of olive oil. gg Transfer to oven and cook for 2½ to 3 hours, depending on your oven. gg Once cooked, remove from the oven and place tomatoes, garlic and shallots to one side. Remove the lamb to a platter to rest.

gg Pour the fat from the roasting tin into a bowl and set to one side. Add a little water (about 250ml) to the pan and crumble in a Knorr Lamb Stock Cube, mixing to dissolve the cube and sediment from the pan. Transfer to a saucepan, bring to the boil and reduce. gg Stir in some chopped thyme, parsley and rosemary along with some of the lamb fat you’d already put to one side. gg Dress the lamb with the roasted tomatoes, garlic and shallots. Drizzle the roasting juices over the meat and serve.

Disclaimer: Great care has been taken to ensure that the ingredients proposed in these recipes are suitable for a coeliac diet. However, we encourage you to check the back-of-pack of all ingredients, and kindly request that you do not deviate from the exact ingredients specified, as we cannot guarantee that alternative ingredients are gluten free.

Coeliac Ireland | 29

Regulars

Fundraising Taking a Bite of the Big Apple Every year the Coeliac Society runs a Christmas raffle to help raise funds. In December 2014 our top prize was a trip to New York! As ever our members kindly supported us and the winner was Gerald O’Donoghue. We asked Gerald and his sister, Maria who accompanied him on the trip to give us the low down on going gluten-free in New York.

Q. First off, how was the flight over?

Were they helpful with providing glutenfree alternatives?

G: My sister is actually the one who has Coeliac Disease, but Aer Lingus were really good about it. It was an eight hour flight so we got dinner and a snack. It looked really good and I would say her dinner was better than mine! I think it was a chicken fillet with rice.

M: Yeah, it was good! I mean, it was pretty plain but they were so good about getting me gluten-free meals. I even got mine first!

I remember I had a scone and a yogurt for snacks as well. All you have to do is let the airline know in advance and your all set.

Q. Where did you stay while in New York?

G: The Fitzpatrick Manhattan Hotel. It is Irish owned and was right next to Central Park.

Q. Did The Fitzpatrick offer gluten-free options?

G: Yes! We never ate breakfast in the hotel but they offered a lot of gluten-free options.

They even went out of their way to point out what my sister could and couldn’t eat. They were very helpful.

Q. How was your experience with eating out while in New York?

G: In every restaurant we went to the staff was always very well educated and helpful with my sister’s dietary needs and all glutenfree options were clearly marked on the menu with a symbol.

Q: What restaurants did you go to that you would recommend for coeliacs?

G: We went to Bloom’s Deli (http://www.bloomsnewyorkdeli.com/) which

30 | Coeliac Ireland

had an entire gluten-free menu with burgers and cheesesteaks. The chain restaurant Applebee’s (http://www.applebees.com/) also had a wide range of gluten free options and all of the staff seemed to either know about coeliac disease or seemed eager to ask someone who did know the answer when they didn’t. I would also recommend Cook Shop (http://cookshopny.com/) which was really hip. All of the food was local and organic and nearly all meals were gluten-free.

Q: It’s so nice to hear there were so many options and resources in restaurants for coeliacs! Was it just as easy to find gluten-free snacks and food on the go as well?

M: No, to be honest it was really difficult to find snacks that suited me. It seems like “gluten-free” is just a trend in the US. So there were definitely some options but nowhere near the amount that we have in Ireland. I would definitely recommend bringing your own snacks from Ireland. Not that you won’t find anything that will suit but it’s nice knowing that you have your own snacks if you’re stuck.

Q: You guys said that the hotel was right next to Central Park- which is an incredible location- but what else did you guys see?

G: We saw Time’s Square, the Metropolitan Museum of Modern Art with all the Van Goghs and Picassos, Rockafeller, Central Plaza, and the Ground 0 Memorial.

Q: That’s so much for 3 days! What was your favorite?

M: I think my favorite was Time’s Square!

Marathon We would like to thank all the Gluten-free Godesses who took part in the Womens Mini Marathon to raise funds for CSI. Thanks to Kelkin for supplying some GF goodies for our post race party. Congratulations to Jean Kearney, winner of €100 one4all voucher!

The weather may have been miserable but our GF Godesses kept smiling. Thanks again and see you next year. Heres hoping for some sunshine for Mini Marathon 2016.

Christmas Cards Our Coole Swan Christmas Cards are now available to buy by calling the office 01 8721471 €5 pack of 10 or 4 packs for €18

AOECS annual meeting in Dublin The Coeliac Society of Ireland are delighted to host the Association of European Coeliac Societies (AOECS) annual meeting in Dublin, September 10th- 13th, 2015. This is the first time that the AOECS conference is being hosted by the Coeliac Society of Ireland.

AOECS, like Coeliac Society of Ireland, is a nonprofit organisation. It is the umbrella organisation of European national coeliac societies. There are currently 38 enrolled member societies across Europe. AOECS represents people who are affected by coeliac disease or dermatitis herpetiformis (DH) and seeks to collaborate with international coeliac organisations worldwide.

based in Sweden. Their products are baked in a dedicated gluten- and dairy-free facility using their own unique flour blend to assure delicious results. Once baked, Fria’s products are frozen to retain their fresh-baked flavour and texture. Fria’s products are growing in popularity in Ireland and across Europe. Their range is incredibly versatile including vanilla and cinnamon rolls, muffins, pizza bases, a range of breads, puffy pastry and even Christmas loaf! http://fria.se/en/stockists/ BFree will also be an associate sponsor. BFree have created a range of loaves, rolls, bagels and wraps that are allergen free. We’re delighted to be introducing this innovative Irish range to European coeliac societies.

Dr. Ciaran P Kelly is confirmed as the keynote speaker at the event. Originally from Ireland, Dr. Kelly is a Professor of Medicine at Harvard Business School, Director of Gastroenterology Training and Medical Director of the Celiac Centre at Beth Israel Deaconess Medical Centre. He is author of over 100 papers on coeliac disease.

In order to increase the percentage of those diagnosed and reduce the waiting time between first symptoms and diagnosis. It is crucial that doctors and other healthcare professionals are aware of and can recognise the multitude of possible symptoms associated with coeliac disease. By hosting this conference in Ireland, we aim to draw further attention to the information and support services of the Coeliac Society of Ireland. We are here to assist both health professionals and patients.

The collective work of AOECS is very exciting.

The conference this year is focusing on It creates a forum to discuss the latest screening. There is no programme of targeted international research to diagnose and manage screening for coeliac disease in Ireland. coeliac disease. We also discuss developments This is a wonderful opportunity for The Coeliac Knowing that there is a genetic component to with the European crossed grain licensing Society of Ireland to help improve the diagnosis coeliac disease, we would like to see a targeted symbol. It gives the Irish office the opportunity and treatment of coeliac disease by sharing screening programme implemented for first to learn from other coeliac societies in Europe, information with our European counterparts. blood relatives of those already diagnosed. In on initiatives that have furthered awareness, The AOECS Conference is open to staff of this way, diagnosis may happen sooner and diagnosis and disease management. From European Coeliac Societies plus the medical also secondary diseases maybe prevented. this we can make recommendation for community. While Society members will not be improvements in Ireland. All of the learning can We are currently comparing the methods and in attendance, all findings will be shared with our be brought into our work to support you, our costs of screening in other European countries, ForPrinterReference_AHG_IrelandColoured_Ad (84x64mm)_pathed_ members post event. members. to propose an improved and cost efficient We look forward to sharing our experience with system for Ireland.

AOECS 2015 is kindly sponsored by Fria – a all members in the October e-zine. family owned, award winning gluten-free bakery

32 | Coeliac Ireland

Food

Food List Update ADDITIONS More additions to the food list are in the pipeline!

contact: Nestlé UK Consumer Services on +44 800 637 85385.

Email consumer.services@uk.nestle.com or using their ‘contact us’ screen (via website: www.nestle.co.uk).

DELETIONS

Notes:

Antoinette’s bakery ‘Cheese & Onion roll’

Gem Pack dessicated coconut 250g, all Gem Pack rice and tapioca products.

Due to changes in processing procedures there is a small risk of cross contamination to the 250g desiccated coconut, Gem Pack rice and Gem Pack tapioca products. For this reason the current packaging has a ‘may contain’ statement i.e. ‘may contain gluten/cereals containing gluten’. These products are currently removed from the Coeliac Society of Ireland Food list until further notice.

Note on Food Labelling:

Always read the label. This will give you a list of ingredients and will also highlight if any allergens are present. The Food List can be used in conjunction with checking the product label.

Lidl Harvest Basket Potato Croquettes page 307

The warning “may contain traces of cereals containing gluten’’ on the potato croquettes was valid in the past. However this product is now gluten-free, the allergen labelling on pack relating to gluten is precautionary.

FSAI Allergen Alerts

Undeclared Gluten in ‘Tesco Free From 4 Chocolate Flavoured Brownie Cake Bars, pack size: 45g x 4 bars; all best before dates. Tesco Ireland is recalling all batches as gluten was detected in some batches.

Undeclared Egg and Wheat (Gluten) in Lidl Italiamo Cream of Potato and Spinach Soup 390 ml; all date codes.

For further information on FSAI Allergen Alerts, visit web page www.fsai.ie/news_ centre/allergen_alerts.html or contact FSAI: ph: 01 817 1300 Email: info@fsai.ie

Nestle website

(recent alterations/additions):

Check website www.nestle.co.uk (Special Dietary Needs section) for regular updates via a link showing Nestlé’s Gluten free list i.e. various Nestlé products produced in the UK that are suitable for the gluten free diet.

Always check the label of a product as this may change, regardless of whether you have eaten it before.

If you require any further information regarding any Nestlé products, please

Always check the current food list and ingredients on the label of products including medications.

If in doubt as to whether a food or product is suitable, it is best to leave it out or until you have checked it out.

If uncertain or if it is not in the Coeliac Society of Ireland’s food list, it is advisable to contact the product company directly (see contact details on packaging). If it is a medicine, please discuss allergen information with your pharmacist or with the product manufacturer’s helpline.

Reminder: Malt vinegar is distilled from malted barley, during its production virtually all of the gluten is removed, therefore it is not harmful to people with coeliac disease.

Gluten-free product recalls from the (UK) A number of Genius, Livwell and gluten-free own brand products for UK supermarkets, all made in the same factory, were found to contain low levels of gluten’. Some of these products may have reached Ireland. The bulk of the best before dates have expired, however the product below may still be relevant.

Product: Livwell Garlic Naan Best Before date: 20 August - 28 August 2015. If any consumers have purchased any affected product/s, please return to the shop and request a refund. For further information see https://www.coeliac.org. uk/gluten-free-diet-and-lifestyle/foodshopping/food-alerts/ or contact Coeliac UK Helpline on 0845 305 2060.

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.

A Fond Farewell to Anne Manning As many of you may know, our Food List Manager, Anne Manning, has moved on from the Coeliac Society. Anne was a valuable member of the team and worked with CSI for more than 30 years.

Anne’s main body of work was the production of the Food List on an annual basis. This was a mammoth task! The first Food List was produced in the late 70s, a team of volunteers including Anne and current member Anne Walshe worked on this with Dr John Fielding and a dietitian from the old Jervis Street hospital. The Food List has grown over the years, the first only included 60 manufacturers. To compile the Food List Anne contacted manufacturer’s requesting details of product and supporting documentation. Anne was also a fountain of information for our members and will be sadly missed.

Anne herself was diagnosed with coeliac disease at age 40. Her involvement with the Coeliac Society began when her eldest son Ronan was diagnosed as a toddler. Initially Anne worked with the society on a voluntary basis and became a paid employee in 2001.

We asked Anne for some final words to our members and she said “I will miss the members and wish them all the best. My advice would be to stick to the gluten-free diet, eat less processed food and cook your meals from scratch when possible using good naturally gluten-free food. Stay healthy and well!”

I’m sure all our members will join us in wishing Anne well in the future and a massive “thank you” for all her hard work.

Introducing Edel Smyth new Food Manager We’re delighted to announce Edel Smyth has joined the Society as the new Food List Manager. Edel is a Senior Dietitian and Food Scientist with a broad background in healthcare, catering services and the food industry. She has an exceptional understanding of all aspects of gluten-free living, both personally and professionally.

Eating Out Cards

et cards, available in many The Society provides eating out pock be given to a waiter or chef. The can and sh, Engli ding inclu , languages and a suggested menu and can be diet the on n matio cards provide infor you need. Check our travel tips on what te helpful in trying to communica These cards cost €2 each. www.coeliac.ie/gf_living/travelling

Coeliac Ireland | 33

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