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Hi From Nz And A Couple Of Queries Re Coeliac

hekewhy

Entry posted by hekewhy

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Hi All

Celiac.com Sponsor (A13):
 

I'm new to being gluten free but not from knowing about my condition. I found out a couple of years back but did the denial thing ... until the effects were too noticeable. Started this Monday and am already feeling much better. Headaches are almost gone and funnily enough my back and neck ache has eased significantly. However, my heart palpitations, giddyness and rashes on my fingers are still here. It will take time I know. It is much easier than I thought at the moment but I am sure I will have some very tempting times (last night at dinner with family it was the gravy for the roast lamb that I felt a bit ripped off about but hey). I still have much confusion about foods that I can and can't have ... is rice OK? In NZ I can get gluten free flour, breadmix and pasta on prescription which is really great. I get about 3 months worth of it for about $15 - not as nice as the shop stuff but man is that so expensive. $5-6 for a wee loaf of bread that tastes like horse chaffe! Must admit, in the two years of denial, the increase in product availability and taste has significantly improved so I guess it is becoming more out there food manufacture wise.

 

I'd be very interested in symptoms people have and peoples "trip ups" so as best to avoid them myself. My one just this week was Miso soup - wheat free for sure ... but MSG in it. Oh yeah, and mussels in vinegar!! They were delicious too!! I'll have to try it in cider vinegar ... not sure if they will be the same but got to give it a go.

 

Look forward to 'speaking" with you all about a problem we all have and the support we will give each other in the future.

 

Why hekewhy? I live on Waiheke Island half an hour out of Auckland in NZ. I just farted around with Waiheke a bit and got hekewhy. Haera ra. Sarah

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Mosaics

Mosaics 0

Posted

Welcome to our world, Hekewhy. Rice is gluten free. MSG is gluten-free also. Monosodium glutamate sounds like something that would have gluten in it, but it does not. Some people have problems with it for other reasons, though.

I'm from the U.S., so I don't know what's available in NZ. For pasta dishes I've been using rice and/or quinoa, but was not entirely happy with those. A friend gave me some pasta from Italy that I tried last night and it was, bar none, the best gluten-free pasta I've tried. It's called Bi-Aglut. The ingredient list is: corn starch, potato flour, lupin flour and lupin proteins, mono and diglycerides of fatty acids. I'm definitely going to try to find out if it's sold around here - makes sense that it's a good pasta since it's from Italy and they have a high incidence of celiac there.

BTW, I'm pretty sure that one or two of our other bloggers are from NZ.
hekewhy

hekewhy 0

Posted

Thanks for your response - not sure I want to be part of this world but we don't have a choice do we. Had a wierd one today cause I hadn't had any gluten but felt funny. Asked at our cafeteria about the containers the food comes in and they looked at the packaging and the recyclable material is made from Rye grass! Go figure eh?

I have sourced a really great pasta here and even my kids can't tell the difference ... it is just so expensive. I save it for treats. It is made by a NZ supplier. It seems that NZ food producers have taken this affliction seriously as there are just so many products that used not to be gluten-free but are now. Yee hah!

I trust all is well where you are and summer is well on its way.

Sarah
Kaycee

Kaycee 1

Posted

Hekewhy, I thought you were playing around with Hone Heke's name, not Waiheke!
Still it's a good name. Mine is just Kaycee. Go figure.

We are only a couple of hundred kilometres up in Whangarei, and I am sure there are more of us in NZ. You are right when you say that it is quite a recognisable disease in kiwiland, and I haven't come across anybody who cannot understand the basics of it.

Yes the food is horendously expensive. I don't have a prescription as I probably wouldn't use much of it, and I survive on rice wafers and corn crackers as a mainstay with tons of fresh fruit and vegetables. Expense wise it is not too bad, and there is a lot of mainstream stuff that is naturally gluten free.

You can always make gravy with cornflour, and thicken up sauces with it too. It is quite cheap, but just make sure it hasn't got wheat in it. Fielders is ideal. My sister uses potato starch, but I haven't found that yet.

Welcome and even if you don't feel this is the right place for you, it has helped me a lot to read this forum, alot even though it is American can be applicable to NZ.

Cathy
hekewhy

hekewhy 0

Posted

Cheers for that. My daughters father is in Waipu so Whangarei is "town" for my girl when she visits.

I am slowly adjusting. Figured out the cornflour business ... so realised I could have had that damned gravy after all ... and the casserole cause nana always uses cornflour for thickening anything. Bugger.

Nicked a mates hot chip last night and had a real episode ... forgot about all the fish and wontons etc that gets cooked in the same fat. Oh well ... learned a lesson.

I'm not finding it too bad tho. I reckon I'll put on weight (unwanted). This morning I had an omelette with cheese tomato and mushroom - made my entire floor at work jealous! It was great too. Better than the usual ham and cheese croissants.

Can't use hone heke's name ... I'm a direct descendant of Tamati Waka Nene so I figure he might get hoha and send a kehua to me if I take hone keke's name!

take care and thanks for the reply. It would be good to swap recipes etc. I have a great one for orange cake.

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