Wednesday, 24 April 2013

Labeling Laws in Australia and New Zealand

More and more Australians are being diagnosed with coeliac disease (as well as other forms of medically diagnosed gluten intolerance). This means there is an ever growing demand for high quality gluten free products. Coeliac Australia appreciates the efforts of gluten free food manufacturers in providing products that meet this demand.

People with coeliac disease source their gluten free products from supermarkets, health food shops, online and other independent retailers. The ‘Health Food Section’ of major supermarkets is often the first port of call, but they are also encouraged to identify other suitable products in other supermarket aisles.

The legislation for labeling of products in Australia is set out in the Australia New Zealand Food Standards Code (the Code). The Code is administered by Food Standards Australia New Zealand, a bi-national Government agency. The Code is enforced by State and Territory Departments and Food Agencies within Australia and New Zealand. Coeliac Australia has representation on both government and industry committees relating to the gluten free standard and allergen labeling.

The standard for claims in relation to gluten labeling is found in Standard 1.2.8 Nutrition Information Requirements, Clause 16:

16 Claims in relation to gluten content of food
(1) Claims in relation to the gluten content of food are prohibited unless expressly permitted by this Code.
(2) A claim to the effect that a food is gluten free must not be made in relation to a food unless the food contains –
(a) no detectable gluten; and no –

(i) oats or their products; or

(ii) cereals containing gluten that have been malted, or their products.

(3) A claim to the effect that a food has a low gluten content must not be made in relation to a food unless the food contains no more than 20 mg gluten per 100 g of the food.

(4) A claim to the effect that a food contains gluten or is high in gluten may be made in relation to a food.

Sourced from Coeliac Society of Australia Website



1 cup shredded coconut
1 1/3 cups rolled oats ground into flour*
1/4 cup coconut sugar
1/4 cup coconut oil
2 tablespoons raw honey
1/2 teaspoon baking soda
1 tablespoon water


1. Combine coconut, oats and flour and coconut sugar in a mixing bowl.
2. In a small saucepan combine coconut oil and honey and heat on low.
3. Mix the baking soda into the water then add into the honey mixture and remove from the stove. It should start to froth up.
4. Pour this liquid into the dry ingredients and mix well.
5. Using a small icecream scoop for consistent sizing, shape into 12 small balls slightly flattened onto a baking sheet lined with parchment.
6. Bake for about 30 mins or until golden at 140 degrees C. Make sure to leave enough room for them to spread on your baking sheet - you will need 2 trays of 6 biscuits per tray. They will firm up as they cool.

 I like to use the Gloriously Free Uncontaminated Oats as they are grown, processed and packed in the USA in a totally uncontaminated facility from wheat, rye and barley. At least 10 inspections take place between planting and harvesting. They are registered non GMO, Kosher, GF in the US, Canada and the UK and the growers are working towards organic certification.

Thursday, 4 April 2013

Hydrolyzed Wheat Protein


Hydrolyzed wheat protein may also be called Hyrolyzed Wheat Starch and may be seen as an amber liquid when it is in room temperature. It is naturally derived from wheat and has properties that can hydrate and improve moisture content. Hydrolyzed wheat protein is also classified as wheat oligosaccharides which is a perfect source of a non animal source of protein for many personal care products such as shampoos and cosmetics.

Hydrolyzed wheat protein is also called phyto peptides which are often obtained from soybeans,
wheat and corn.

History and Origin

Hydrolyzed wheat protein is derived from wheat. Proteins from wheat are processed through hydrolysis and the product is a liquid that can attract and retain moisture. This property is the reason why many personal care products contain hydrolyzed wheat protein.

Ancient Uses

The use of hydrolyzed wheat protein was unheard of during the ancient times. However, wheat, the main source of this hydrolyzed protein was actually a staple food for most cultures around the world. It was made into bread and pastries; some cultures even consider wheat flour as a remedy for certain conditions of the skin such as rashes, itching and inflammation.

Modern Uses

Modern day wheat has been hybridised and genetically altered to provide processed food manufacturers the greatest yield at the lowest price; consequently this grain is nutritionally bankrupt causing blood sugar to spike more rapidly than white sugar and addictive properties that cause a roller coaster ride of hunger, overeating and fatigue.

Hydrolyzed wheat protein is used today throughout many different cultures and industries. Skin care products contain this type of protein in order to retain water or moisture on the skin. Various skin care products such as moisturizers, lotions, skin care serums and anti aging creams contain hydrolyzed wheat protein to effectively preserve or improve skin moisture. Anti aging creams also have this ingredient to minimize fine lines and wrinkles typical of skin exposed to ultra violet light and as a result of natural aging.

Hair care products on the other hand also improve their quality with hydrolyzed wheat protein as an ingredient. This increases the overall strength of the hair right up to the roots; it makes hair more manageable and can even benefit people who have thinning hair, premature baldness for women and male pattern baldness for men. It can also help repair damaged hair follicles making hair fuller and softer to the touch.

Hydrolyzed wheat protein is also an ingredient in cosmetic preparations such as concealers, face powders and other types of makeup that is used every day. There are lipsticks and lip glosses that also contain this type of protein to improve moisture quality of lips eliminating chaffing and cracking common to lips when they are exposed to dry environments.

It always been puzzling as to why in our mother and our mothers mothers generation made apple pies, cakes, biscuits, cookies, pastries and the like and no child or adult had any gluten or coeliac problems.
These days it seems every second person needs gluten free food or has been diagnosed coeliac. In fact it just wasn’t happening on my street and town it was like this everywhere, the exponential growth coeliacs disease saw everyone trying to grapple for an answer. Something happened between the 1970’s and now, many books later and after much research I came across Dr William Davis’ book Wheat Belly – this aspect of wheat and the increase incidence of gluten intolerance, that puzzled me, all fell into place.

Wheat was hybridised in the 1970’s by a scientist who was looking at how to feed a hungry planet. The old fashion wheat was called Triticum monococcum (Einkorn) it had a chromosome count of 14. The modern wheat grain is called Triticum aestivum and has a chromosome count three times that of Einkorn. The yield in the field of the new wheat strain is 10 fold, the size of the stalk is shorter and in summary modern wheat no longer resembles traditional wheat, in fact modern wheat cannot live in the wild it is so domesticated that it depends on human fertilisation and intervention for its survival. Not once in the modernisation and manipulation of wheat was the question ever asked “is this safe for human consumption”.

Fast forward 35 years since the full introduction of this modern wheat and modern eating practices of wheat at every meal has contributed to a plague of autoimmune diseases, gluten intolerances, diabetes, obesity and coeliac disease.

There are many internal changes in the wheat grain, such as the strength of the gluten, gliadins, amylopectin, exorphins, which gives wheat an addictive nature and causes the appetite to be stimulated.

People who do not eat wheat naturally will consume 400 calories less a day.

Side Effects

There are no noted side effects of hydrolyzed wheat protein and products with this as a main ingredient. Although safe to use, a small percentage of the population may suffer from minimal side effects like itching, redness and irritation. If you have extra sensitive skin, it is important to consult with your dermatologist to find out about the ideal skin care regimen for your skin type. If you must wear makeup every day, consider taking it off as early as possible. Use a makeup remover or just wash your face thoroughly before retiring at night. Cosmetics with hydrolyzed wheat protein may also cause a slight irritation when used on children or infants’ sensitive skin. Always consult a dermatologist for a milder product to use.
Sources: Changing Habits, Natural Wellbeing