Tried this stuff last year when tescos stopped selling it, not too bad at all
Was in quite small branch of BM so should be in most ;)
All comments (25)
shug119
18 Mar 16#1
Good find
Saro
18 Mar 16#2
good taste?
maddogb to Saro
18 Mar 16#3
it's as good as any of the others, tbh you can't beat homemade but this is much quicker lol
rholmes85
18 Mar 16#4
I didn't like it. It does taste different to all the other gf pasta. It contains lupin flour
maddogb to rholmes85
19 Mar 16#11
piqued my interest that did but didn't really find much apart from it seems people who are allergic to peanuts stand a higher chance of being allergic to this,
As someone with coeliac disease since birth, later in my teens developing a mild but unpleasant skin reaction to one of the cows milk proteins and mcuh later discovering a had a very severe allergic reaction to brazil nuts, allergies hold a certain fascination for me.
Many years ago before the peanut allergies hit headlines it was suggested by a friend that some peanut allergies may be a reaction to not the nuts but to certain moulds that grow on them, these are known to be highly toxic if left to persist.
It now occurs to me how likely is it that a mould would limit itself to one foodsource, can it evolve/mutate to spread to other foodstuffs? worth bearing in mind if you are of the sensitive nature.
DealJourno
19 Mar 16#5
Or just buy the normal stuff unless you are really in the 2 to 3 percent of the population who are actually gluten intolerant.
benjaminiunharpit to DealJourno
19 Mar 16#7
From where do you derive this statistic?
maddogb to DealJourno
19 Mar 16#9
seriously?? i'm sure i read once that approx 10% of irish people were affected by coeliacs disease, obviously there are other conditions where wheat gluten may cause irritation so i feel your stats may be a bit out.
Trust me, after 50 years living as a coeliac, no one would eat this stuff unless absolutely necessary.
Stubee
19 Mar 16#6
All i could think of with the spelling..
maddogb
19 Mar 16#8
some people just like to post :O
DealJourno
19 Mar 161#10
Coeliacs for sure should avoid gluten. But a lot of people who think they might be gluten intolerant should ditch supermarket bread and try a sourdough alternative as it's likely to be the very poor quality bread we eat nowadays that causes the majority of problems for people. Watch programme 3 of Cooked if you can get it. Amazing insights into this.
maddogb to DealJourno
19 Mar 16#12
If only life was so simple but unfortunately coeliacs disease is not a mathematical equation.
There are many differing levels of sensitivity, those with low levels of sensitivity are most disadvantaged.
Internal symptoms there may be not so obvious leading to greater risks from other long term factors like bowl cancers.
Duelling Duck
19 Mar 16#13
8 people in a 1000 are intolerant to gluten - people who think they are: 140. If someone says they're gluten intolerant and haven't been tested you have more than a 99% chance of telling them they're wrong and being right.
Lots more people are actually intolerant to proteins or sugars contained in flours, such as wheat, and by eating gluten-free products it's actually those factors they're skipping and not the gluten.
On Trust Me I'm a Doctor (think it was that) a couple of weeks ago a specialist on there said if you think you're gluten intolerant the last thing you should do is stop eating things with gluten in as you're robbing yourself of something that's a good thing. What you should do is go and get yourself tested by your doctor.
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Opening post
Was in quite small branch of BM so should be in most ;)
All comments (25)
As someone with coeliac disease since birth, later in my teens developing a mild but unpleasant skin reaction to one of the cows milk proteins and mcuh later discovering a had a very severe allergic reaction to brazil nuts, allergies hold a certain fascination for me.
Many years ago before the peanut allergies hit headlines it was suggested by a friend that some peanut allergies may be a reaction to not the nuts but to certain moulds that grow on them, these are known to be highly toxic if left to persist.
It now occurs to me how likely is it that a mould would limit itself to one foodsource, can it evolve/mutate to spread to other foodstuffs? worth bearing in mind if you are of the sensitive nature.
Trust me, after 50 years living as a coeliac, no one would eat this stuff unless absolutely necessary.
There are many differing levels of sensitivity, those with low levels of sensitivity are most disadvantaged.
Internal symptoms there may be not so obvious leading to greater risks from other long term factors like bowl cancers.
Lots more people are actually intolerant to proteins or sugars contained in flours, such as wheat, and by eating gluten-free products it's actually those factors they're skipping and not the gluten.
On Trust Me I'm a Doctor (think it was that) a couple of weeks ago a specialist on there said if you think you're gluten intolerant the last thing you should do is stop eating things with gluten in as you're robbing yourself of something that's a good thing. What you should do is go and get yourself tested by your doctor.