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09.01.2022 "I think this might be the best issue yet," said Julie our proof-reader as we were sending Issue 32 to the printer. This is a HUGE compliment to the team. Before Julie started working in the exciting world of magazines, she was a Cordon Bleu-trained chef. So she knows a thing or two about food. Inside this issue we give your yum cha favourites a gluten-free makeover (hello, pork buns). There's a selection of lunchbox recipes kids will love, tips for managing food allergies at... school, delicious and easy traybakes (like the blueberry cheesecake slice on the cover), a sneak peek inside Becky Excell's amazing new cookbook, 'How to Make Anything Gluten Free' and SO MUCH MORE. Subscribers, keep an eye on your letterbox. Copies were dispatched last week so the new issue should be with you any day now (if it isn't already).

03.01.2022 Nope, nada, no-way, wrong! Coeliac Disease Awareness Week starts today. So this week we’re myth-busting statements about coeliac disease and the gluten-free diet. Coeliac disease is an autoimmune condition where the lining of the small intestine is damaged as a result of the consumption of gluten.... At the moment there is no cure for coeliac disease, but by strictly following a gluten-free diet those diagnosed with the disease can avoid complications including bowel cancer, infertility and osteoporosis. . . . #agflmagazine #coeliacdisease #coeliacdiseaseawareness #coelicawareness #glutenfreediet #autoimmunedisease #celiacdisease #celiacawareness #coelic #coeliaclife #coeliacsofinstagram #livingwithanautoimmunedisease #coeliacsofig #treatglutenseriously

02.01.2022 Coeliac Awareness Week Myth 3. Oats are a controversial subject in gluten-free circles. While they are not related to gluten-containing grains like wheat and rye, they do contain a protein called avenin which has been found to produce a gluten-like reaction in some, but not all, people with coeliac disease. In November 2014 researchers from the Walter and Eliza Hall Institute in Victoria published findings from a 10-year project that studied 73 people with coeliac disea...se. The researchers were able to identify the key elements in oats that trigger an immune response in some people with coeliac disease. They found that only eight percent of participants reported such a response after oat consumption. The other concern surrounding the consumption of oats in a gluten-free diet comes from the way they are harvested and processed. Most oat-based products available on supermarket shelves will have been cross-contaminated with grains containing gluten during harvesting, milling and processing. While it is possible to purchase uncontaminated oats that have been labelled gluten-free in some countries, FSANZ (Food Standards Australia and New Zealand) prohibit any form of oat being labelled as gluten-free in Australia or Nz. This is because it is not currently possible to test for the presence of gluten or the amount in the protein avenin. Consequently, oats that are grown and produced in an uncontaminated environment can only be labelled as wheat, rye and barley free. It is currently recommended that people with coeliac disease who wish to consume oats as part of their gluten-free diet conduct an oat challenge under the guidance of their gastroenterologist. The challenge requires a biopsy before adding oats to the diet and again after eating them for three months, to assess if any immune response has occurred. #treatglutenseriously #coeliacdisease #coeliacawareness #oats #glutenfree #avenin #glutenfreemagazine #nutrition #crosscontamination #agflmagazine #glutenfreelife #coeliacawarenessweek See more