Celebrations and social get-togethers can be difficult for gluten free dieters. Delicious snacks, wholesome meals and enticing deserts make it hard to resist gluten.

Consider this your gluten free party plan:

1. Talk to your host.

Before the party, try talking to the host about your dietary concerns.  Make sure he/she understands you’re not trying to create more work for the cook. You just want to understand what dishes to avoid come the night of the party.

2. Volunteer to bring a dish.

By bringing your own gluten free food item, it allows you to eat something with complete confidence.

3. Snack ahead of time.

Depending on the type of social gathering, you may be able to eat dinner before you go. Filling your stomach before you get to the party will stop you from its gluten temptations.

4. Eat salad and vegetables.

Exercise some common gluten free sense. Think about what’s safe and what’s not. Salads should be fine (just watch out for croutons). As should plain vegetables. True, neither is likely going to be the most interesting food available, but they will be the safest.

5. Drink Well.

It’s a party, so you’re likely to have a drink or two. You can’t have beer, but wines, soft drinks and distilled spirits can all be consumed

6. Chip Bowl Protocol.

Chips are one of the most common party snacks. Simple is always safe.  Avoid chips with flavouring (unless you know they’re gluten free). Plain potato and corn chips will be safe.

7. Dessert.

You should avoid cake and biscuits  (unless you know for sure). Gelatin, fruit, sorbet and most ice creams will be fine.

8. And The Rest.

Crackers are a no-no, but cheese is fine.

Sandwiches should be left alone, however you can have sliced meats (ham, turkey, chicken etc).

Having celiac disease or wanting to exercise gluten free diet is not a party killer. As always just be careful. If you’re not sure, leave it.

Following the above tips will go a long way to ensuring you can celebrate and maintain your gluten free well-being.

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In my last blog I wrote about the implementation of Mandatory Folic Acid Fortification and began speaking of the effects it has. Now I will continue to write about the negative implications it has.

Many countries have begun to seriously question the entire concept of Mandatory Folic Acid Fortification (MFF). Ireland put the whole matter on hold in 2006 after finding that target populations were obtaining sufficient folate from their diets under a regime of voluntary folic acid fortification (VFF). In August 2009, New Zealand deferred MFF until at least 2012 pending a review of emerging scientific feedback. Some 87% of the NZ population were opposed to the introduction of MFF. The UK has followed a similar strategy. The USA, which has had MFF in place for 10 years, is currently reviewing its stance, in the light of the strong correlation between MFF and increased levels colorectal cancers.

The implementation of the process is particularly flawed. The legislated range of folic acid addition of 2 – 3 mg/kg of flour is difficult to achieve, verify and guarantee reliably. The other problem is that folic acid denatures over time and at varying rates depending upon product moisture content, ambient storage conditions and reactions with and between the various flour mix ingredients. Several months out from manufacture it is virtually impossible for any responsible manufacturer to guarantee either the folic acid content or quality.

The legal requirement is an unrealistic and unachievable nonsense which should not have been imposed on the flour millers, blenders and baking industry, especially as this is not the most effective and safest way to ensure folic acid fortification. Non-conformances are inevitable. Public and Product Liability Insurers are also reluctant to insure against future liability risks associated with this poorly thought out and inequitable legislation. This is a legal, health and financial minefield that invites civil disobedience on the part of flour millers and blenders and should compel public outrage.

MFF also restricts Consumer freedom of choice. Apart from organic flours technically no flours are exempt. Boutique gluten free flours like ours fall into a grey legal area.

MFF and its likely consequent side effects and negative publicity is something that Soy Products (Sales) Pty Ltd does not want to be involved in or held responsible for. We wholeheartedly support the well informed stance adopted by Mr. Mark Laucke, the current President of the Flour Millers Council of Australia.

It is our view that folic acid should be prescribed only for those sectors of the population who require it, namely women intending to become pregnant and pregnant women and that the dosage should be properly regulated and monitored to meet their specific needs. Suitable supplements are already commercially available. This is more easily, cheaply and reliably controlled and would be more effective and safer for the whole community including the expectant mothers.

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Last week I mentioned in High Sodium Levels Linked to Cancer, how Dr. Max Gerson provided us all with valuable information about the health benefits of eating high proportions of fresh fruit and vegetables, instead of foods high in acidity and sodium. This week I will build on this by looking at several long lived populations from history. By studying the diets of these long lived populations, the benefits of reducing foods with high proportions of acid and sodium from our diets are evident. Three long lived populations we should study the diet’s of are: the Hunzas in the Himalayas, Peruvian natives living in the high Andes and the Okinawans of Northern Japan.

Both lots of mountain dwellers lived into active, healthy old age (110 -120 years) on an essentially alkaline diet of fresh, seasonal fruit and vegetables watered by glacier induced mineral rich irrigation water. Both the Hunzas and the Peruvian natives in the high Andes, consumed alcohol and animal proteins and fats, milk etc sparingly. The Okinawans also live into healthy old age on a traditional diet of mineral rich seafood and seaweed, tofu, miso, rice, fruit and vegetables. Similarly, their traditional diet is also more alkaline than the typical Western diet.

Quite obviously in Western communities, the combination of constipation, excess acidity and sodium levels, lack of exercise and the consumption of energy dense, mass produced and often over-processed and nutritionally deficient convenience foods high in fat, salt and sugar is proving to be a disaster. Heart disease, cancer, diabetes, macular degenerative eye diseases, Coeliac Disease, asthma, osteoporosis, obesity and declining life expectancy, under our regime, are all on the rise: a very sad reflection and commentary upon our dietary and lifestyle choices. A situation, which despite our knowledge, we appear reluctant to address.

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Gluten free eating is most often related to someone suffering Coeliac Disease or a related gluten intolerance problem. However, experience has shown that non-Coeliac sufferers may also benefit if they have other physical challenges.

I remember the experience of a Melbourne family I helped with some advice a few years ago.

Two of the children were Coeliac but mum, dad, and the other two children were not. They decided the whole family would go on a gluten free diet together.

After several months, the father had lost about ten kilos in weight and mum had lost about the same. They both explained they were getting out of bed with more vitality and more energy and simply didn’t feel bloated the way they used to.

But what was possibly more exciting for them was that a chronic conjunctivitis problem the mother had struggled with for 25 years had completely cleared up. She had sought medical help from various people and had tried all sorts of treatment, all to no avail.

Mum & dad still ate ‘normal’ pasta, bread and cake occasionally when they were out but at home it was strictly gluten free. Everyone in the family ate the same, ensuring a simple kitchen regime and a single cooking process. And the whole family seemed to benefit from the reduced wheat and gluten in their diets.

We find a lot of people benefit from reducing the amount of gluten and wheat
in their diet and with this in mind we encourage families of Coeliacs or gluten intolerance sufferers to try eating gluten free with their partner, children, or siblings. The benefits might surprise!

Paul Smith

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