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At Last, Coeliacs Get a Pizza the Action!

16 Oct

Well come on, I work in the newspaper industry, you’ve got to give me the opportunity for at least one dodgy headline on here haven’t you?!  Anyway, if you are coeliac or following a gluten free diet then unless you’ve been living a sheltered life recently then you’ll have witnessed the wave of excitement in the last couple of weeks over three gluten free pizza announcements.  First of all Prezzo announced they would be serving gluten free pizza bases, have a look at the comments on this post for some great review comments from Elizabeth and Jessica.  This was closely followed by a Coeliac UK announcement that Pizza Hut would be following suit.  Just when we thought it couldn’t get any better it was announced the very same day that Domino’s would be serving gluten free pizza from November.

There was initially a lot of scepticism amongst the coeliac community as to whether this type of restaurant could really take cross contamination seriously enough to make these pizzas coeliac friendly.  However, it seems all three companies have worked closely with Coeliac UK and all have cross contamination controls in place.  Having looked on enviously at my social media feeds over the last week and seeing picture after picture after delicious looking pizza, I met up with fellow Plymouth gluten free blogger Sarah Ram to try the Pizza Hut offering.  Big congratulations to Sarah who passed her driving test just before we met for lunch!

I’d rung ahead to make sure the restaurant we were visiting had the gluten free bases, and also downloaded a voucher from Voucher Cloud giving any pizza plus salad for five pounds.  I had previously read that the salad bar was a bit of a cross contamination risk, so Sarah and I both avoided that and headed straight for the pizza.  Like we were there for the salad anyway!

We were told all toppings were gluten free, but being the sceptic that I am I also asked to see the allergy list so we could check our order.  We both chose the Americano, which consisted off chicken, bacon, sweetcorn and BBQ sauce.  Could you really ask for a better combination!

The pizza was a nine inch square pizza.  It looked kind of small when it arrived, but I have to say it was very filling and I was very full by the time I finished.  The pizza itself is square to make it stand out, and gives you confidence that you’ve actually been given the correct pizza.  The gluten free pizzas are baked on their own square trays to minimise cross contamination risks, and a clean pizza cutter is delivered with your un-sliced pizza again to cut out another risk from the kitchen.

The base itself was very nice.  It wasn’t very crispy if this is how you like it, but this suited me.  The balance between topping and base was spot on and we both really enjoyed the pizza.  I remember Pizza Hut being very greasy when I used to be able to eat there, but there was no hint of grease on this pizza at all.  Actually my wife always used to complain about the grease, and I would not be surprised if she would prefer this base to the standard one.

The staff seemed very keen to help and I have seen this mentioned a few times by other people.  There seemed to be genuine interest on what we thought of the pizza, and they were keen to tell us about good feedback they’d received from other customers about it.  There seemed to be some genuine interest/excitement from the staff about the new option.  They were happy to take us through the allergy list, and I even troubled them to show us the dessert options even though we’d already told them we weren’t having any.  Pretty slim pickings in that respect.

I would definitely go back for another go, and it is great to have another readily available option when out and about.  It was also really nice just to sit in a pizza restaurant and feel a little bit normal for a change.  A luxury once taken for granted and now so precious.  I’d love to hear about your Pizza Hut experience.  Please comment below and let everyone know how you found it.  I look forward to hopefully bringing you Prezzo and Domino’s reviews in the near future.

Update 28/02/12: Pizza Hut have now extended their gluten free operations, and their gluten free pizza base is now also available from their 300 delivery outlets. More from Coeliac UK below:

http://www.coeliac.org.uk/node/249829
 

Kevin, Gluten Free by the Sea

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Gluten Free Labelling Removed from Seabrook’s Crisps

8 Oct

UPDATE 21/03/13: Great news, gluten free labelling to be restored. This post has been superseded, see new post here

Since I was diagnosed with Coeliac Disease last year, Seabrook have been one of the heroes as they labelled some flavours of their crisps gluten free.  This was particularly welcome in light of the issues we had with Walkers (packs previously labelled “suitable for coeliacs” now said contained gluten).   It has recently come to light however that Seabrook’s have removed the “gluten free” labelling from their packaging.

I contacted Seabrook’s to try to find out why the gluten free labelling had been removed, and this was their reply:

We have not put gluten into the flavours that previously didn’t have any gluten containing ingredients. A recent legislation meant changing the packaging  information and, instead,  if a packet contains ingredients which contain gluten an allergy warning will be stated on the packet.

Pretty much what I expected and not really telling us much.  I emailed some follow up questions, and here they are along with Seabrook’s answers.

Q1:  Could you give more information on the legislation that has caused the change please?  We are a knowledgeable bunch when it comes to gluten, so we know all about the 20 parts per million values that have to be met in order for the gluten free label to be applied.  I would really like to know exactly what has forced the change, and exactly how these legislations are impacting the food industry.  Sorry to be persistent here but it is a really important issue for us.

A1:  This was the Food Standards Agency Guidance on the composition and labelling of foodstuffs suitable for people intolerant to gluten Jan 2012 report.

Q2:  One concern that coeliacs had when Walkers removed the “safe for coeliacs” labelling was that although ingredients had not changed, Walkers no longer had any reason to be vigilant when it comes to cross contamination from other gluten containing products.  Are you still taking measures to prevent cross contamination from flavours that do contain gluten added ingredients, and if so what?

A2:  We still maintain the same strict standards within our manufacturing environment and our cross contamination procedures have not changed. However, as a result of the legislation we have chosen to remove the gluten free message across our range at this point in time. Instead, products that specifically do contain gluten include an allergen warning on the pack.

I also asked Seabrook’s if they could provide a list of flavours that have no gluten containing ingredients, and they sent back the following list:

Unsalted
Sea Salt
Cheese & Onion
Prawn Cocktail
C/Cheese & Chives
Canadian Ham
Oriental
2 Chilli
Desi Curry
 

I would have preferred a little more info on question one, but thanks in any case to Emma from Seabrook’s for answering my questions.  So what do you think as a fellow coeliac?  Will you continue to eat Seabrook’s crisps in light of their answers, or will you be sticking to the Pom Bears in future?  I would love to hear your thoughts so please comment below.

Update 15/10/12.  Following questions posed by Alex Gazzola in comments below, here is the latest response from Seabrook’s:

At Seabrook, we have not changed our manufacturing methods or quality controls in respect of gluten cross contamination since the 2012 guidelines were issued. All our analytical results demonstrate that we have fallen within the 20ppm threshold. However, the additional testing requirements to comply with the 2012 guidelines involve a degree of rigour and cost which, at the time they were issued, the business elected not to progress and accordingly we changed our packaging to reflect this. The authorities allow a period of grace for manufacturers in this situation to change the packaging over, hence the delay in some of the new packs appearing in the market place. One thing that we did not anticipate however was the extent of interest from our gluten intolerant consumers and, as a result, the business is committed to reviewing its policy in this area and will make further announcements in due course.

I welcome the fact that Seabrook’s are reviewing this policy in light of customer feedback.  Emma from Seabrook’s has promised to let me know of any further announcements, and I will of course share any good news with you all.

Update 21/10/12. Thanks to Shirley Quarmby, who has passed on a further reply received from Seabrook’s which is below:

Until recently we were able to claim our product as gluten free but due to new legislation of this year we can no longer state that claim.

Some of our products are wheat free but because they are made in a factorywhere gluten products are also made we can only advise customer that theyhave no gluten containing ingredients.

We have not made any changes to our recipes or our manufacturing processes, our change is all down to legislation.

I’ve attached a list of all our flavours and the allergens they contain.

UPDATE 21/03/13: Great news, gluten free labelling to be restored. This post has been superseded, see new post here

Kevin, Gluten Free by the Sea

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My Coeliac Journey – One Year On

20 Sep

It was Easter 2011 and I was just about to set of for a break in Dorset with my wife and my parents when I was struck down with diarrhea.  Great timing and I was able to spend the next 4 days visiting every public bathroom in Dorset.  Lovely.  A week later and things had settled down.  The drains had come up in the back garden before we went away and despite being careful I assumed I’d picked up an infection from cleaning that up.

A month passed and my stomach and side were still really sore and tender.  I figured the infection had not completely cleared but thought I’d give it another week or so before heading to the doctor for the first time in 18 years.  Not many people know the next bit:  I was working in Bristol one day so I was getting ready to go and when I went to the bathroom I passed blood, quite a lot of it.  I made a doctors appointment there and then and set off to Bristol.  I did not sleep a minute that night.  I knew something was really wrong, and my mind ventured to the darkest places and most hideous diseases.

A few days later I saw the doctor.  Blood and fecal tests were taken which showed only that my bilirubin count was high, pointing to liver issues.  An ultrasound was taken but showed no problems.  A follow up blood test was taken and I went back to see the doctor for the results.  “OK Mr Gollop, your bilirubin count is almost normal now so good news” YAY!!, “however you have coeliac disease” UM, YOU WHAT NOW!? “You can no longer eat, gluten.  No more bread, pasta, pastry, cakes…”  OK THIS ISN’T PERMANENT IS IT!? “Yes it is”.

I toddled off home with some handouts to read in absolute shock.  I stared at diagrams of happy villi, and poor sad depressing villi like mine.  I sat there on the internet all afternoon, slowing adding to the long list of things that I could no longer eat or drink.  After work I drove to the supermarket and stood staring at the Free From isle I would come to know so well.  As I drove home I don’t mind admitting there were tears in my eyes.  The fact I didn’t have any of those horrible diseases I’d worried about was somehow lost on me at the time.

The next three months were the toughest of my life.  Despite chasing many times there was a 6 week wait to see a consultant, who looked at my blood test results and told me I needed a biopsy of the lining of my gut to confirm diagnosis.  Of course I had known this 6 weeks before!  A further 6 weeks passed before it was time for my endoscopy.  During this time I had to keep eating gluten to ensure I kept myself damaged.  I was in more and more pain, lost weight and was extremely fatigued.  This was nothing compared to the mental anguish and depression from force feeding myself poison and knowing I’d never be able to eat my favourite foods again.  I was angry and I’m sure I was not a nice person to be around at the time. 

On September 20th 2011 I headed off for my biopsy.  I opted for the throat spray rather than sedation and laid there as some crazy looking Eastern European man forced a massive looking camera down my throat.  For what seemed like an eternity I gagged, drooled and belched constantly.  Humiliating, and by the time I had finished I felt like I’d been through 10 rounds with Mike Tyson.  I managed to drive home and just sat around feeling very sorry for myself for the rest of the day.  The night before I had eaten pasta bake as my “last supper”,  the last time I ate gluten (knowingly!).  In early November a letter landed on my doormat confirming coeliac disease.   I felt no emotion as I read it, I already knew what it would say.

So here we are, September 20th 2012, one year on.  How am I now?  A 100 times better.  The pain has gone, I am no longer falling asleep at 7pm and bathroom trips are now that of a normal person.  A few things had unexpectedly improved too.  I had bad joint pain in my right wrist and also palpatations, these both went away as soon as I was gluten free.  They come back if I get glutened.  I now realise I was suffering from some form of depression, even before I knew I was ill.  I would lay awake at night thinking about all the things in life that were crap.  I’d decided life was pretty rubbish at the time.  I would spend too much time stressing/worrying/over analysing things which just really didn’t matter.  This was of course compounded by my health issues.  This all went away as soon as I was gluten free.  I also don’t randomly sweat now, and I strangely feel like I am a more confident person.  I feel like my body is still heeling though.  I’ve also learned cider is actually way nicer than beer.

I am sure gluten was contributing to problems for way longer than I realised.  Stomach pains and tiredness were always explained by bad diet, lack of exercise and working away from home before.  I now know these were merely contributing factors.  The early days were a massive struggle for sure.  I was terrified about eating out, not helped by being glutened in a well known pub chain by a “gluten free meal”.  This made me ill for three weeks.  This was quickly followed by the over confident waiter in a Greek restaurant in London who told me catering for me was fine.  A twenty minute conversation ensued started by “can you eat potatoes”.  I can assure you I have never enjoyed a meal less, despite not getting glutened.

For the first few months I felt alone in the world.  Nobody knew what I was going through, I was quite frankly sick of explaining it.  People would try and laugh it off and make jokes to make me feel better.  It didn’t work.  One day I happened to sign up to Twitter to follow a few football accounts.  I’d mentioned in my profile I was “cursed by coeliac disease” and had followed Coeliac UK and someone else my wife recommended.  Suddenly a few coeliacs started following me and by accident I’d fallen into a support group.  This was life changing.  Being able to “speak” with people who knew what you were going through on a daily basis was amazing.  I found that many of these people had blogs and I uncovered a wealth of information, recipes and product recommendations.  Life was suddenly looking up.  This coincided with my health returning and suddenly life was not so bleak.

A period followed where I had to work away.  With the help of some of the GF community I was able to find some safe restaurants and had some good experiences.  My confidence in eating out slowly returned.  Phoning ahead and asking questions about cross contamination became easier, though this is something that I’d still like to be more confident about.  I feel like in this last year with the support of my wife, the gluten free community, the NHS and Coeliac UK I have made massive strides.  After my weight falling below nine stone a year ago, I am now over 10 and a half stone for the first time in my life.  A normal weight for the first time in my life.

I found out I have osteopenia during the last year, a thinning of bone density.  This should reverse now that I am on calcium supplements, gluten free diet, having more natural calcium in my diet and doing more excercise.  However, this was a reminder that osteoperosis and bowel cancer were very real threats if my disease had gone untreated.  Now I reflect that while this disease is bad, at least I can treat it.  There are too many people out there who are not so lucky.  I feel thankful for this, and thankful for all the help and support I have received along the way.

I have started the Gluten Free by the Sea blog hoping that I can help people as I have been helped over this past year.  I aim to make this site something that would have been a god send to me a year ago.  I think blogging really is some form of therapy, and I now really feel like I have managed to turn a massive negative into some form of positive.  I really hope over the next year I can grow the blog even further and not only help people, but maybe even start to make local shops and restaurants aware that there is a market for gluten free food.  I also hope to improve my cooking skills and use my new found passion for food to be more creative in the kitchen.  I still have one fear to overcome which is travelling abroad.  Hopefully I can crack this one too.

If you are a coeliac reading this I can only urge you to stick to a strictly gluten diet.  Eating gluten will damage you, even if you don’t feel it.  You will feel the health benefits and you need to think of the long term risks.  Cheating does you no good and makes it harder for the rest of us to be taken seriously.  I can’t tell you how much better I feel from a year ago.  Also become part of the gluten free community.  Say hello on Twitter, there are so many people who will be glad to help.  Hopefully like me you might feel part of something special, rather than feeling like a lonely alien trapped on another planet as I used to it.  If you immerse yourself in the GF community there is a lot of fun and banter to be had.  This has also led to real life meet ups with some amazing people.  If you have experience maybe think about starting a blog yourself.  Whether it be helping people find local resources, travel tips or gluten free recipes there are so many people out there with something to offer.

Beeing a shy person, 12 months ago I never thought I’d put all my feelings on-line for you all to read.  I hope you have found this helpful or interesting.  Thank you so much to everyone who has helped me this past year, it’s been emotional.

Kevin

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