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 ;)
Latest comments (25)
DealJourno
23 Mar 16#25
I'm lucky enough not to own a TV. That frees up loads of time for me to do useful things.
maddogb
21 Mar 16#24
mate i think most of us with a brain would plump for this option, if our "civilised society" allowed the individual the spare hours in the day along with the income to buy decent ingredients without getting behind on our rent :wink:
DealJourno
21 Mar 16#23
The problem with a lot of processed food these days is that the manufacturers strip out all the goodness from the raw ingredients and then add cheaper replacement ingredients in. No wonder more people are going back to making things from scratch these days and producing fresher stuff with less ingredients and no additives/preservatives and other weird chemicals.
maddogb
21 Mar 16#22
yeah bud if u read later on you will see why i questioned this, the original statement from duck is about gluten intolerance.
Combined with coeliacs. the other conditions will probably increase the figure closer to your statement.
I got dragged into a discussion about the levels of salt and sugar in the GF aisle at asda one day, and yes it is a problem, but like the levels in some normal foods should be used sparingly.
DealJourno
21 Mar 16#21
In the UK it is 1% of the population. Just watch Food Unwrapped on All4 (Channel 4) from Monday 7th March. Gluten free foods also have more fat and sugar to make up for the missing gluten and they aren't any healthier.
Duelling Duck
20 Mar 16#20
Eight per thousand is close enough to one per hundred and keeps the figures easier for mainstream quotation.
maddogb
20 Mar 16#19
strange that the coeliac society claim coeliacs affects 1/100 then there is fwir about 10 other diseases which are exacerbated by gluten such as NCGS so the maths there don't really add up, wonder who got it wrong.
Duelling Duck
20 Mar 16#18
The Cambridge University "Naked Scientists" who do a podcast and various web things - don't have the episode references offhand but if you go to the site or the Five Live and you'll most likely find it through a search or on the episode notes. Names to search for are Dr. Chris Smith, Kat Arney and Dr Karl Kruszelnicki, the latter is a great guy and more of a science conduit who does the research so you don't have to.
The Naked Scientist podcast is a great thing to get into and even though they've "entertainmented" it up over the last few years you can still get really good breakthrough information that's really accessible.
And if you want to go deeper use google scholar which gets you into peer-reviewed papers that are far more technical (boring!) but if you're a geek and love stats and graphs then totally sexy.
Gollywood
19 Mar 16#17
I am from the 70s :wink:
Gollywood
19 Mar 161#15
I tried GF bread today for 1st time. It tasted vile. My sympathies with you if you have to eat this
maddogb to Gollywood
19 Mar 161#16
ha you would not believe the bread we used to get in the 70s came in a can and 8 hrs after opening was like a sanding block, todays stuff is luxury :smile:
maddogb
19 Mar 161#14
out of curiosity what's your source for this?
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.
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.
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.
maddogb
19 Mar 16#8
some people just like to post :O
Stubee
19 Mar 16#6
All i could think of with the spelling..
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
![Fresh Breakfast Meat Box (Using code) @ Campbells Meat [Haggis / Lorne Sausage / Bacon / Black Pudding & More]](/images/topics/208684_1.jpg)
![[Xbox One] Q. u. b. e: Director's Cut on Deals with Gold](/images/topics/208716_1.jpg)
Opening post
Was in quite small branch of BM so should be in most ;)
Latest comments (25)
Combined with coeliacs. the other conditions will probably increase the figure closer to your statement.
I got dragged into a discussion about the levels of salt and sugar in the GF aisle at asda one day, and yes it is a problem, but like the levels in some normal foods should be used sparingly.
The Naked Scientist podcast is a great thing to get into and even though they've "entertainmented" it up over the last few years you can still get really good breakthrough information that's really accessible.
And if you want to go deeper use google scholar which gets you into peer-reviewed papers that are far more technical (boring!) but if you're a geek and love stats and graphs then totally sexy.
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.
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.
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.