Sunday, 28 September 2014

Plum Porridge


1 cup GF Oats
1 cup Rice Milk
½ cup Water
2 dried Pitted Prunes
LSA (Linseeds, Sunflower Seeds & Almonds)


Add all ingredients to a saucepan and simmer until thick
Add more rice milk for a thinner porridge
Sprinkle with LSA

Serves 1

Recipe sourced from Delicious Feelgood Food

Bircher Style Muesli


1/3 cup GF Oats
2/3 cup Almond or Rice Milk
1Tblspn Raisins
2 Tspns Flaxseeds
2 Tspns Chia Seeds
Pinch of Mixed Spice
Pinch of Fine Himalayan Rock Salt
1 Tblspn Apple, grated or finely chopped


Place all ingredients except the apple in a small bowl
Cover and refrigerate overnight
Add the apple just before eating

Serves 1

Recipe sourced from Delicious Feelgood Food

Wednesday, 24 September 2014

Wheat Lectin Exhibits Pathogenicity Similar To Viruses

Wheat lectin provides biochemical defense against predation. Wheat lactic is often overlooked while considering wheat’s primary mechanism of toxicity fixing all antigens. It is the primary component of wheat generating properties of 23000+ proteins identified in the wheat proteome.

Like most organisms, wheat has evolved its defense mechanism to fight predators. It produces ‘invincible thorn’ wheat lectin to wade of predators. To understand the mechanism may not be compliant with our attempt to make it a primary source of nutrition.

Here is an excerpt "Opening Pandora's Bread Box":

WGA (Wheat Germ Agglutinin) lectin and viruses have many interesting similarities between them. WGA lectin are taken into a cell through a process of endocytosis and attaches to the cell membrane. Both WGA lectin are viral particles with several orders of magnitude smaller than the cell they enter. WGA and influenza gain entry through sialic acid coating of our mucus membrane. Each have neuraminidase enzyme for virus and WGA lectin has wider reach in the host body. Once the WGA and influenza virus enters the body, they are both capable of blurring the line in the host. Influenza incorporates itself into the genetic material of the cell and controls the protein production machinery to replicate itself. It enforces our immune system to attack its own transformed cell to disinfect itself. Research done on herpes simplex virus shows that WGA has the capacity to block virus infection by binding to the same cell surface receptor.  WGA influences gene expressions of some cells and is associated with autoimmunity like other lectins like soy lectin and some viruses like Epstein-Barr virus. WGA has the capacity to cause certain cells to exhibit class 2 human leukocyte antigens (HLA-II) making them destruct automatically by white blood cells. Human antibodies cross react with other proteins even if WGA doesn’t transform the phenotype of cell to ‘other’ .This results in cross reactivity of WGA to antibodies resulting to autoimmunity.

If it would be possible to preload wheat with pathogenic lectins designed to respond to the physiology sensation to eat or not. It would definitely put up a fight. It is not that impossible to consider its effect as a pathogen for our body.

Supercharged Breakfast Bars

Makes 8

Unsalted butter or coconut oil for greasing
125g almond meal
Pinch of Celtic sea salt
¼ tsp bicarbonate of soda (baking soda)
60ml coconut oil
60g butter
60ml rice malt syrup, or sweetener of your choice
40g cashews, crushed
160g combined flaxseeds, sunflower seeds, slivered almonds, ground GF Oats
40g dried cranberries (optional) no additives (or choc chips/goji berries)
1 egg

Preheat the oven to 175C
Grease a 20 x 20 x 5cm square ovenproof tin
Mix the almond meal, salt & bicarbonate of soda together in a bowl
In a separate bowl, combine the coconut oil, rice malt syrup, melted butter, egg & vanilla
Add the almond meal mixture, mix in the nuts, seeds, cranberries & oats
Wet your hands and the transfer the mixture to the tin, using your hands to press down firmly on the mixture
Transfer to the oven and bake for 15 to 20 minutes
Remove from the oven, transfer to a wire rack and cool before dividing into eight bars and serving.

These bars will keep in an airtight container for 7 – 10 days (if they last that long!)

Book Review - Delicious Feel Good Food

Australia’s newest healthy recipe book was released earlier this year nationally.

Friendship Food – Delicious Feelgood Food

Free of Gluten, Yeast, Dairy, Egg and Refined Sugar

This unique recipe book tells the story of how its co-author, Felicity Philp, refused to surrender to a debilitating autoimmune disease. Through her journey with food and friendship, this mother of four came out the other side with a vibrant new life!

Felicity was inspired to change her diet and found since creating her own recipes - her health improved immeasurably and her life changed in so many ways!

Friendship Food – Delicious Feelgood Food contains more than 70 recipes developed by Felicity and the team at Friendship Food.

I found the recipes are easy to follow, well set out and provide families with everyday, fuss free alternatives to age old recipes.  Ingredients are readily available locally and having sampled some of the foods created from the recipes at the launch event in Toowoomba, I can personally vouch for the “Feel Good” claim.

I was delighted to find reference to Gluten Free Oats in the book and some delicious recipes using the uncontaminated oats.  Here is an excerpt from the book:

“Also know as uncontaminated oats, it appears that some people with Coeliac disease can eat uncontaminated oat products.  Oats in their pure form are in fact gluten-free (however not recognised as such in Australia).  Mass-produced oat products are contaminated during harvest, transport and processing.  Look for uncontaminated gluten-free oats in your local health food shop.  When eating oats make sure you have plenty of fluids with them.  When I first gave up gluten, I did not know about oats in their pure form and did not eat them.  I now enjoy a good bowl of porridge a coupled of times a week”.

I love the mantra of the book:  Listen to your body, Nourish your mind, Feed your Soul.

For more information about the new cookbook, please go to

Wednesday, 17 September 2014

The Ultimate Guide to Oats

Love this. From Food Daily The Ulimate Guide to Oats.

Rolled oats, instant oats, quick oats and steel cut oats all boast high fibre, high taste, superfood superpowers and more. But what's the difference?

Tuesday, 16 September 2014

Toasted Muesli Granola


1 cup almonds
1 cup pecans
1 cup pumpkin seeds
1 cup sunflower seeds
1/4 cup dates (you can leave out)
1 cup of Uncontaminated Oats
1 teaspoon cinnamon
1/2 teaspoon dried ginger
1/4 teaspoon nutmeg
1 teaspoon salt
Water/Coconut Oil


Night before - Activate your nuts by soaking almonds, pecans, pumpkin seeds and sunflower seeds in a big bowl of water overnight. Make sure the water is well above the line of the nuts and seeds - they get thirsty.
The next day - Pre-heat oven to 150oC (this is for quick drying)
Line several baking trays with non-stick baking paper (you may need 2 or 3 depending on the size of your oven)
Soak the dates in warm water for about 20 minutes
During this time, drain off the soaked nuts and seeds and rinse thoroughly in colander until the water runs clear
Leave them drain for 10 minutes
Place everything into a food processor (including drained dates, spices and salt) and pulse (stop/start) until well combined and starting to break apart. It will look like wet muesli.
Spoon mix onto lined baking trays - be careful to spread the mix evenly over the trays
Place in oven and bake until completely dried. This can take 1-2 hours depending on your oven
Stir the mix around a few times during cooking to make sure it bakes evenly
Once the mixture is dry turn off oven and let the mix cool down in the oven - this will make it crispy, dry and yummy
Ready to be stored in an airtight container in the cupboard


Ideas for breakfast
- Serve about 1/4 cup of the dry mix with a giant blob of yoghurt and chopped banana.
- A splash of cream, fresh fruit and honey is totally divine.
- Mixed with grated fresh red apple and cold organic whole milk reminds me of the days when i used to really enjoy crunchy breakfast cereal. This is heaps better and keeps my tummy feeling extra special.

Source your Uncontaminated Oats from

The 'Autism Diet' and Oats

Gluten-free casein-free diet or GFCF is the most popular alternative treatment for autism. Many doctors are still cautious as it hasn’t been proved yet but still it may help your child says Sally Kuzemchak, RD mother of three and star in a reality show- The Real Housewives of New Jersey’ star’s son Nicholas was diagnosed with autism. The treatment regime includes dairy-free, gluten-free diet which is believed to reduce behavioral effects of autism.

Strict Elimination

Two proteins casein and gluten are removed by GFCF diet. Milk, cheese, yogurt, ice cream, most breads, cereals, and pasta contain casein and gluten which should be avoided. Most processed foods like hot dogs, lunch meat, bottled salad dressings, jarred sauces contain ingredients made from gluten or casein. So examine labels and ingredients before buying. To get the benefit of GFCF diet, gluten and casein protein based foods are to be removed for good. According to a survey kids who default routine for just even a day show slower pace of improvement.

Research is mixed -- but promising

According to a research conducted, there was no evidence to support GFCF diet but some findings support it. In a study conducted on children aged 4-11, some kids showed improvements between 8, 12 and 24 months on a GFCF diet. 400 kids with autism were surveyed by researchers at Penn State who found that the diet improved symptoms like hyperactivity, temper tantrums, problems with eye contact and speech skills, and physical ailments such as skin rashes and seizures for certain groups of children. Those who didn’t divert from the routine showed the most improvements.

No one knows for sure how it helps

Children with autism have greater intestinal permeability, or "leaky guts and are unable to break down casein or gluten. The undigested part then leaks through the intestinal wall and then to the bloodstream. The protein then reaches the brain and affects behavior, speech and social skills. Another theory suggests that children with autism suffer from pain and discomfort due to intolerance towards gluten and casein. Another theory suggests that a protein free diet help kids feel and sleep better and be more alert, get more out of therapies, and make greater progress.

Is Oats good for an ‘Autistic Diet”?

The protocol of GFCF diet is to remove casein and gluten protein from the diet. Casein is found in all milk and milk products and gluten is found in wheat, rye, barley and some brands of oats. A good uncontaminated oats that is not contaminated from wheat, rye or barley and displays
< 3ppm on the nutritional panel, results from independent testing can add good nutrition to this child’s diet.

Monday, 8 September 2014

Tricia Thompson Research

Scientific Articles

Tricia Thompson. Oats and the gluten-free diet. Journal of the American Dietetic Association. 2003;103:376-379.

The abstract from PubMed is provided below.

“Whether oats should be included in a gluten-free diet has been debated for half a century. In 1995, the largest and most scientifically rigorous study on the safety of oats was published. Investigators concluded that the consumption of oats was safe for adults with celiac disease. Since 1995, several additional studies have been published. Without exception, these investigations found no adverse effects associated with the regular consumption of moderate amounts of oats. However, there are concerns among some authorities on celiac disease that even if oats themselves are safe, they nonetheless may be contaminated with wheat, rye, or barley. Unfortunately, the extent to which contamination of commercial oat products occur is not known. Ideally, if a patient appears likely to use oats, they should be advised to consume only those products tested and found to be free of contamination.”

Tricia Thompson. Do oats belong in a gluten-free diet? Journal of the American Dietetic Association. 1997;97:1413-1416.

The abstract from PubMed is provided below.

“Celiac disease is an intolerance to protein fractions in wheat, rye, barley, and possibly oats. When these grains are consumed by a person with celiac disease, they damage the mucosa of the small intestine, which eventually leads to malabsorption of nutrients. Patients are therefore advised to remove these grains from their diet, with lifelong adherence generally suggested. Although many dieticians and physicians consider this dietary prescription to be standard protocol, it is actually quite controversial. Whether oats can safely be consumed by persons with celiac disease has been debated since the gluten-free diet was first advocated more than 40 years ago. Historically, there have been several reasons for this debate, including the difficulty in identifying the precise amino acid sequence in gliadin that is responsible for toxicity; the differences in cereal chemistry between wheat and oats; and the lack of well-designed studies to assess the toxicity of oats. A growing body of evidence now suggests that moderate amounts of oats may be safely consumed by most adults with celiac disease. If further research continues to find no adverse effects from oat consumption, a consensus may emerge on the place of oats in the gluten-free diet. In the meantime, individual dietary prescriptions, routinely assessed for appropriateness using histologic and/or serologic studies, may be warranted to prevent unnecessary dietary restrictiveness and undesirable medical complications.”


Healthy Banana Bread Recipe

makes 6-10 thick slices = 1 small/medium loaf
low fat, gluten free, refined sugar free, clean eating friendly 


·                     1 1/2 tbsp (25g) butter
·                     1/4 cup (50g) honey 
·                     2 eggs (~100g egg)
·                     1 1/2 cups (~340g or three large) mashed ripe banana 
·                     1 cup (240g) unsweetened applesauce 
·                     1 cup (120g) gluten free plain flour or regular plain flour
·                     1 cup (110g) gluten free oat flour  made from ground gloriously free oats (recipe here) 
·                     1 tsp baking powder
·                     1/4 tsp baking soda 
·                     Pinch of salt
·                     Optional: Nuts, cinnamon/spices, chocolate chips etc 

Preheat your oven to 180C/355F.
Grease and/or line a small/medium loaf tin. 
In a mixer, beat your butter and honey until smooth and creamy. 
Add in your eggs, banana* and applesauce. 
Add in your flours, salt and raising agents to your mixer and mix on low until just combined, scraping down the edges to ensure everything is incorporated. 
Pour your mixture into your prepared loaf tin and tap the bottom of your tin on the counter to even out the mixture. 
Bake for ~1 hour or until a skewer inserted into the centre of your loaf removes clean. If you're finding your top is cooking faster than the inside, cover your loaf with foil to stop the top from browning too much. 
Leave to cool before slicing. 
Store your banana bread in an airtight container at room temperature or in the fridge (the choice is yours!) for up to three days. This loaf also freezes really well - just slice, wrap and store in zip lock bags in the freezer. 
The banana bread is even better the next day as the flavour develops!
Recipe sourced from: Southern InLaw

Tuesday, 2 September 2014

Testing Threshold of Oats

All around the world there are varying industry standards with regard to the testing threshold for gluten free testing.
In the USA the threshold is less than 20ppm, here in Australia we can test down to less than 3ppm.
If you are following a wheat free diet you can more than likely tolerate mainstream oats, which will definitely be contaminated with wheat, rye or barley at the farm level and will indeed test well above 20ppm.
If you are following a gluten free diet regime you will definitely need to use uncontaminated oats. Gloriously Free Uncontaminated Oats sourced from GFHarvest in the USA are the ONLY oats in Australia who test and display their results on the packaging to ensure for consumers that they are less than 3ppm.
You don’t want the first sign of a problem with mainstream oats to be the development of a much more serious condition (caused by continued gluten ingestion) a few years down the road.
To further confuse things, not everyone who eats gluten free can tolerate even GFCO-certified gluten-free oats. While studies have shown that certified gluten-free oats are largely safe for those with CD, a small percentage of those with CD cannot tolerate the gluten-free oats. These issues almost certainly extend to those who have intolerance to gluten issues as well, but apparently no studies on the effects of gluten-free oats on these individuals have been conducted.

We have seen the onset of new dietary regimes such as the gluten free/grain free diets and paleo diets which encourage the elimination of grains in the diet completely.  Each individual is different and depending on your gut health some of you will find that if you really wish to include oats in your diet you may have to keep it to a minimum.

I encourage you to use the rotational diet principles and eat oats every 4 days. This way you can still enjoy our uncontaminated oats and their health benefits without the grumbly tummy.

You may also need to ask us about our Gut Healing program and also eliminate other foods in your diet that may be causing you problems. 

Health Bar Snack


2 cups Almonds
1 cup GF Oats
4 Tblspns pure powdered cocoa
½ cup unsweetened shredded coconut
pinch of salt
1/3 cup agave
1/3 cup hot water
1-2 tspn vanilla


Put all dry ingredients in a medium bowl
Mix agave, hot water and vanilla together and then blend into the dry ingredients (you may have to mix by hand)
Shape into bars, cookies or lightly press into a greased muffin tin
Refrigerate until set
These will last a week or more
Makes 10 – 12 bars and great for the lunchbox

Decorate with Goji berries