Any coeliacs out there ?

[Anastasius]

If so then can I alert you to a couple of pieces of disinformation being promulgated by the likes of Coeliac UK (who, IMO, are about as much use as a chocolate teapot).

First - xanthan gum. This wretched stuff is put in all sorts of gluten-free food products ...mainly because it gives a better mouthfeel to those food faddies who, although not coeliac, think that gluten is bad and then complain that the cakes 'don't taste right' or 'don't feel right when I eat them'....hence the xanthan gum. So food-faddies...hands off coeliacs' gluten-free stuff. Coeliac UK stick it in their recipes.


Second - wheat glucose syrup. No, it has not automatically had the gluten removed 'due to the manufacturing process'. It depends on exactly what manufacturing process has been used and so some wheat glucose syrup will have gluten in. Coeliac websites, such as Coeliac UK, will refer to a study carried out in 2007 (I believe) in Finland where they found no adverse reaction to wheat glucose syrup by coeliacs. However, this study is flawed as they only used one source of wheat glucose syrup and that source was provided by the industry. So, of course, that sample will be gluten free.

So if your gluten-free diet is not being as successful as you'd like or that some gluten-free products give you an adverse reaction then check out the ingredients.

[oddoneout]

So if your gluten-free diet is not being as successful as you'd like or that some gluten-free products give you an adverse reaction then check out the ingredients.

I second that. I have non-coeliac gluten intolerance(wheat being the main problem) in addition to lifelong IBS so have become very alert to potential problem ingredients. Xanthan gum falls into the occasional use only, thus ruling out a great many 'fresh' bakery items, but far more of a problem for me is the use of preservatives and many of the flour additives. Things like the Genius loaf will be bought if greatly reduced and frozen for emergency use, but impossible for daily use.
The syrup is an interesting one. Several years ago Waitrose brought out a range of squashes using this which were supposed to be OK, when I queried it the response was as you say, and also mention was made of 'acceptable limits' - ie potential contamination at such low levels as to be disregarded.
It's all part of the swings and roundabouts of manufacturers picking up on potential markets, and retailers targeting a customer group. Easier availability, wider 'choice', but quality may suffer. I use a long-life brand which doesn't contain either xanthan or preservatives, and am glad, given the current conditions, that I stocked up at the weekend. Lack of ingredients, and oven(long story), mean that DIY isn't an option currently.

[Anastasius]

Something else that my wife picked up after visiting the dental hygienist the other day is that they are now taught to be extra diligent with those patients who are coeliac because mouth and gum infections are much more likely to happen in those patients.