Monday, 20 October 2014

Oatmeal Waffles


½ cups Gluten Free Flour
1 cup GF Oats
1 Tblspn baking powder
½ tspn cinnamon
¼ tspn salt
2 eggs slightly beaten
1 ½ cups milk
6 tblspns butter
2 tblspns brown sugar


In a large mixing bowl, stir together dry ingredients. In a separate bowl, mix eggs, milk, butter and brown sugar.  Add to dry ingredients and stir until completely blended.

Bake in a lightly greased waffle iron until golden brown

Serve with either butter and maple syrup or fresh fruit and yoghurt.

Makes approx.. 12 4” square waffles

Recipe sourced from GF Harvest

Buy Gloriously Free Uncontaminated Oats here....

What can I do to make you feel better about our oats?

Research shows that pure, uncontaminated oats in moderation (1/2 cup dry daily) are safe for most persons with coeliac disease. Oats add soluble fibre and nutrients to the diet that are otherwise lacking or have limited availability.
Some persons using oats may notice increased abdominal discomfort, gas and stool changes. This may be due to the increased fibre from oats. Introducing oats slowly may decrease this discomfort.
Rarely, some persons with coeliac disease may have a hypersensitivity to oats.
In fact an excerpt from the Coeliac Society of Australia’s Position on Oats statement (2012) states:
Limited clinical studies have shown that as many as 4 in 5 with coeliac disease can tolerate uncontaminated oats in small quantities without causing symptoms or damage to the small intestine, but this statistic does translate into 1 in 5 (20%) will still react to uncontaminated oats. Since there is no simple test to determine who falls within this 20% of reactivity, it has been recommended by leading researchers and gastroenterologists that oats should not be included within the gluten free diet.
It is recommended that should an individual wish to consume oats as part of the gluten free diet, a biopsy prior to and 3 months during regular oat consumption be done to determine its safety on the individual.
There is insufficient research to suggest this is related to a gluten-like reaction, or an allergic reaction.
The GIG Medical Advisory Board suggests you work closely with your health care team before adding oats, and that you have your antibody levels reviewed periodically.
This position has been approved by the GIG Medical Advisory Board. July 2008.

Order your Gloriously Free Uncontaminated Oats here...

Monday, 13 October 2014

Anti Inflammatory Diet Food List

Meat Fish Poultry Legumes
Chicken, turkey, lambs, all legumes, including soy, dried peas and lentils, cold water fish like salmon, tuna
Beef, pork, veal, cold cuts, eggs, processed meat, shellfish
Dairy products
Milk substitutes like rice milk, nut milks and soy beverages
Milk, yoghurt, cheese, cream, ice cream, cottage cheese, lactose products or whey
GRAINS Bread and Cereal
Any product made from whole grain, rice, buck wheat, millet, potato flour, quinoa, tapioca, arrowroot
All products made from wheat, oats, spelt, kamut, rye, barley. All corn, corn meal, corn chips
Vegetarian soups, vegetable based broths.
Canned or creamed soups
Most vegetables, preferably fresh, frozen or freshly juiced
Canned or processed vegetables, potatoes, tomatoes, eggplant, capsicum
Pure water, ginger water, fresh fruit or vegetable juices,
Coffee, tea, alcoholic beverages, soft drinks, sweetened beverages.
Unsweetened fresh, frozen or water packed canned fruits
Fruit drinks, oranges, grapefruit, dried fruits
Fats Oils Nuts
Cold expeller, pressed flax, olive and walnut oil, cook with sesame or olive oil. Seeds- sesame, sunflower, flax and pumpkin,
Nuts- walnuts, pecan cashews, almonds
Margarine, shortening, un clarified butter, refined oils, peanuts, commercial salads and spreads
Yeast free foods, all fresh vegetables, nuts and seeds, low carbohydrate fruits, all non gluten grains and their yeast free pastas
All packed and processed foods, refined sugars, commercially prepared condiments, peanuts vinegar

To find out what foods are making you sick and causing your inflammation, we suggest you look at taking one of our Hair Test 500 Food Intolerance Test

No Appointments necessary, easy and accurate.

What are Wheat Free Ingredients?

Wheat flour contains the gluten protein called Gliadin that strengthens and binds dough in baking. As a result, when you are baking with wheat free flours you need to source alternative binding agents.

Wheat free recipes use a whole variety of flour substitutes or a blend of flours that are usually carefully formulated to get the best possible results, taking into account the problems associated with lack of wheat gluten, therefore straight substitution can often end in disaster.

We have listed some flours alternatives to wheat flour. It is important to be aware though, that there is no exact substitute for wheat flour, and recipes made with wheat free alternative flours will be different from those containing wheat.
Any of the following flours are safe to be used in a wheat free diet
·         Amaranth flour 
·         Arrowroot flour
·         Barley flour 
·         Brown Rice  
·         Buckwheat Flour 
·         Chick Pea Flour
·         Corn Flour 
·         Corn Meal 
·         Maize Flour 
·         Potato Flour
·         Potato Starch Flour 
·         Quinoa Flour 
·         Rye Flour 
·         Sorghum Flour
·         Soya Flour
·         Spelt Flour
·         Tapioca Flour
·         Teff Flour
·         White Rice Flour


What you have access to here is one of the most innovative systems of health care that has ever
been developed.   This test does not compare with any other test, hair or otherwise. It is a completely different approach as we are testing at a much deeper level.

By feeding the body in line with the Bio-compatibility test results we are enhancing cellular function.  Correct cellular function leads to good organ function. Good organ function leads to good immunity and elimination, NATURALLY.

In most cases a Naturopath would test for allergies, organ function, heavy metals, toxicity, parasites etc etc as all of these things can compromise good health. By feeding the body only compatible foods we are getting closer to the cause of symptoms what we call the Point of Creation of the disease. The term disease really means that cells are in a state of dis-ease.

By using this test and repair system we are giving the body the tools it needs to help return cells to a state of ease so they can function better.

If we focus therapies to correct one area without considering all the systems in the body it is like patching up one weak link in a chain. Sure we will achieve symptom relief but the damage will appear  somewhere else in the body. This is what we call REBOUND. It makes much more sense to start the repair process at cellular level and allow the body to repair all the weak links in the chain.

The Naturopathic model has always focused on finding the cause and starting therapy from that level.   Problem is, cellular function and damage usually starts well below symptom level and it can be very difficult at times to locate this starting point. By feeding the body in this manner we are stimulating the body’s natural ability to locate the starting point and repair from that point in the correct order for that person. For example a client may present with one major symptom and several other symptoms.  In some cases the major symptom disappears first. In other cases the major symptom may be the last to disappear. This is because we are all individuals and therefore the repair process will be individual.

Often using medications in one area to relieve symptoms only pushes the problem into another area.   Sometimes it is necessary to do both. I.e. use medications and supplements to relieve symptoms while we work on the deeper levels of repair.

Bio-compatibility testing forms a strong platform which will support your existing therapies to gain the most benefit for your clients.

Dennis Hodges ND
Order your Hair Test Intolerance Kit Today!

Thursday, 9 October 2014

Gluten Free Labelling Laws in Australia

FSANZ’s is our labeling governing body and their role is to protect the health and safety of people in
Australia and New Zealand through the maintenance of a safe food supply.  FSANZ is a partnership between ten Governments: the Commonwealth; Australian States and Territories; and New Zealand.  It is a statutory authority under Commonwealth law and is an independent, expert body.

FSANZ is responsible for developing, varying and reviewing standards and for developing codes of conduct with industry for food available in Australia and New Zealand covering labelling, composition and contaminants.  In Australia, FSANZ also develops food standards for food safety, maximum residue limits, primary production and processing, and a range of other functions including the coordination of national food surveillance and recall systems, conducting research and assessing policies about imported food.

Australia and New Zealand have the toughest labelling laws in the world; these have been set by the Australia New Zealand Food Standard's Code. This gives a great deal of confidence with choosing food for people with coeliac disease in Australia. The Australia New Zealand Food Standards Code requires the following:

  • Foods labelled as “gluten free” must not contain any detectable gluten; and no oats or their products; or cereals containing gluten that have used malt or their products.
  • Ingredients derived from gluten containing grains must be declared on the food label, however small the amount.
  • Foods labelled as “low gluten” must contain less than 200 parts per million of gluten.
  • Australia does not have a very large range of low gluten foods and be aware low gluten foods are not recommended for a gluten free diet.

This new code of labelling applies to all food sold or prepared for sale in Australia and New Zealand and food imported into Australia and New Zealand.

A great tool for all coeliacs is the Coeliac Australia association. The Coeliac Australia association has endorsed many products after these products have been tested to prove they contain no detectable gluten. The crossed grain logo is recognised worldwide as a symbol for gluten free.

Let’s now look at how to understand food labels:

 1.    Products Marked Gluten Free
The easiest way to work out if gluten is NOT contained in a product is to look for products marked Gluten Free on the product label. If a product is marked “Gluten Free” it does not contain any detectable gluten. You do not need to look at the ingredients list, the gluten free statement overrides the ingredients list. This is the easiest way for a newly diagnosed Coeliac or for someone catering for a Coeliac and doesn't really know what to cook.

For a product to be labeled gluten free, it must have been independently tested and have a certificate identifying that it is less than 3ppm. If a product is labelled gluten free, you do not need to look at the ingredient list. The fact that it mentions wheat, is irrelevant. The “gluten free” statement overrides everything else. It is hard at first to believe it can be gluten free when the ingredients state 'wheat' but you must trust the rule. To be labelled 'gluten free' it does not contain any detectable gluten.

 2.    Gluten Free by Ingredients
You can read the ingredient list to determine if a product is classified Gluten free, that is, it contains no detectable gluten. Once you start taking notice of what ingredients are actually in the products we consume, we start to see a lot of products actually do not contain gluten. This is a bonus for someone requiring a gluten free diet.

This way takes a little practice but in time you will become confident in understanding different labels and a whole new range of products will open up to you. Soon you will have a new list of favourites which will allow you to make new recipes. Foods that are not marked gluten free but are gluten free by ingredients are often a lot cheaper. So, not only do you get to eat a larger range of food, you also get to save money.

 3.    Foods that are naturally Gluten Free
 These include a large variety of foods such as:
  • Fats and oils
  • Milk (except flavoured milk – you need to check the ingredient list)
  • Eggs
  • Nuts
  • Legumes and seeds
  • Fresh fruit and vegetables
  • Unprocessed meat (beef, lamb and pork), poultry and fish - cold meat bought from a delicatessen MAY contain gluten. Ask the shop assistant and check the ingredient list.
  • Rice
  • Corn (maize)
  • Sago
  • Soy
  • Tapioca
  • Buckwheat
  • Millet
  • Amaranth
  • Sorghum
  • Quinoa
  • Arrowroot

(1)  the prohibition of gluten free claims on foods is extended such that the criteria for making a   gluten free claim includes no detectable gluten; and no oats or their products; or no cereals containing gluten that have been malted or their products

Sunday, 5 October 2014

Toxicity of Oats in Individuals with Coeliac Disease

Scientific Literature
A number of studies have reviewed the toxicity of oats in individuals with Coeliac disease.  In a recent review of studies published since 1995, Thompson (2003) concluded that the body of research on oats supports the conclusion that most adults with Coeliac disease can consume moderate amounts of uncontaminated oats without causing damage to the intestinal mucosa.  However, it is not known whether this is due to oats lacking in harmful amino acid sequences or due to those sequences occurring in small enough quantities so as to not cause a problem.

Thompson (2003) also noted some concerns with the methodologic limitations of some of these studies.  One issue that was noted relates to the differences in the protein composition of oats versus that of wheat, rye and barley.  Wheat, rye and barley prolamins account for 30% to 50% of total protein, whereas oat prolamins account for only 10% to 15% of total protein.   Therefore, it has been suggested that a far greater quantity of oats would have to be consumed to cause the same adverse effects as wheat, rye or barley.

In one of the most recent of such studies, Picarelli (2001) aimed to define the role of oats in Coeliac disease to determine whether oats can be safely included in a gluten free diet. The study design involved an in vitro model to test whether oats induced antiendomysial antibodies production in supernatant fluid from cultured duodenal mucosa specimens collected from 13 treated Coeliac disease patients. Antiendomysial antibodies are produced by intestinal mucosa and are highly sensitive and specific for Coeliac disease. The biopsy specimens were cultured with and without peptic-tryptic (PT) digest of gliadin and avenin (from oats) and in medium alone. Samples from 5 of the 13 patients were cultured with the C fraction of PT-avenin. Antiendomysial antibodies were detected in specimens from all 13 patients after the challenge with gliadin but not after culture with medium alone. By contrast, no antiendomysial antibodies were detected in any of the specimens cultured with PT-avenin and its C fraction. Given this, it was concluded that oats can be safely included in the gluten free diet of people with Coeliac disease.

In agreement, Janatuinen et al. (2002) aimed to assess the safety of long term ingestion of oats in the diet of Coeliac patients. In an initial study, the effects of a gluten free diet and a gluten free diet including oats were compared in a randomised trial involving 92 adult patients with Coeliac disease, with 45 in the oats group and 47 in the normal group. After 6-12 months, patients in the oats group were able to eat oats freely with an otherwise gluten free diet. After 5 years, 35 patients in the original oats group (23 still on an oats diet) and 28 in the control group on a conventional gluten free diet were examined (Janatuinen, 2002). Clinical and nutritional assessments were undertaken, duodenal biopsies for conventional histopathology and histomorphometry were examined and a number of antibodies were measured. The study found that there was no significant difference between the normal group and those people consuming oats with respect to duodenal villous architecture, inflammatory cell infiltration of the duodenal mucosa, or antibody titres after five years of follow up. In both groups histological and histomorphometric indexes improved over time. It was concluded that both adults and children with Coeliac disease can use oats as part of an otherwise gluten free diet and that even long term use of moderate amounts of oats included in a gluten free diet in adult patients with Coeliac disease is safe. 

Janatuinen (2002) suggests that the reason why individuals with Coeliac disease can tolerate oats is based on structural differences of proteins among oats, wheat, barley and rye. It is recognised that the injurious agent in wheat is the gliadins and it is possible that the absence of certain amino acid sequences from oat avenin that are found in wheat gliadin, make oats tolerable to people with Coeliac disease.

In addition, Janatuinen et al. (2002) recognises that recent guidelines from the Finnish and the UK Coeliac Societies conclude that moderate amounts of oats can be consumed by most individuals with Coeliac disease without risk. The guidelines also suggest that removal of oats from the list of forbidden cereals in the diet for people with Coeliac disease could increase compliance with a gluten free diet by giving more choices and reducing the cost of gluten free foods.

Views of the External Advisory Group

Consultations with the Dietary Management EAG on the issue of the toxicity of oats in individuals with Coeliac disease revealed that opinion was divided.  Although it was acknowledged that a number of studies have been published indicating that oats can be tolerated by many people with Coeliac disease, there was no overall agreement amongst members that this information is conclusive.  Representative health professionals in New Zealand were of the view that the majority of Coeliac patients can tolerate some oats in the diet. However, representative Australian health professionals indicated that not all Coeliacs can tolerate oats, therefore the prohibition on oats in gluten free claims should be retained. 

A further issue to be considered is the potential contamination of oats with protein from other sources such as wheat or barley. It has been suggested by the Analytical Methodology EAG, that contamination is an issue, rarely with wheat, but more likely with barley, with an estimated contamination level of 0.04 - 0.05%. Given this and assuming that there is 10% protein in the contaminant, the Analytical Methodology EAG, suggested that the gluten level in oats would be around 0.004-0.005%.


Views were mixed amongst submitters to the P264 IAR in relation to the toxicity of oats, particularly in relation to whether there should be a specific prohibition of gluten free and low gluten claims on foods containing oats. Many submitters referred to recent studies indicating that the majority of people with Coeliac disease can tolerate oats, and that therefore there should not be a specific prohibition of gluten claims on foods containing oats in the Code. Others however, felt that while evidence is not absolutely conclusive, caution should be applied within the regulatory setting. The rationale provided for this approach included the following points:
  • although studies found that the majority of people could tolerate oats, it was noted that the studies have limitations and that more work is required to resolve the issue;

  •  it was suggested that approximately 15% of Coeliac sufferers who ate oats reacted symptomatically and if the prevalence of Coeliac disease in Australia and New Zealand is 1:250-300, this represents a significant number of people who may react symptomatically to the presence of oats in gluten free foods; and

  • the potential contamination of oats with barley or wheat presents a problem for people with Coeliac disease. Although studies have shown a certain degree of tolerance to oats amongst people with Coeliac disease, in many cases uncontaminated oats were used which do not necessarily represent the food supply where uncontaminated oats are less freely available.

In relation to the issue of contamination, the question was raised in the IAR as to whether the risk of contamination with protein from other sources is an appropriate basis for excluding a significant cereal source from carrying a gluten claim? Further to this, one submitter made the point that there are no other provisions in the Code that regulate for cross-contamination during processing.

Excerpt from

The Detection of Gluten in Oats

Oats come from a different taxononomic family to wheat, barley and rye and their main storage
proteins are avenins.  Although ELISA tests can detect wheat gliadins, rye secalins, and to a lesser extent barley hordeins, they do not detect oat avenins.  Avenins have some of the same amino acid sequences (which contribute to the whole protein) as gliadins, as discussed in Section 4.1, and it is thought that these sequences may induce a response experienced by someone with Coeliac disease who has consumed oats.   As it is not conclusive as to which part of the oat protein (if any) triggers a reaction in Coeliac patients, there is still no simple, low cost test that measures the amino acid sequences or peptides from oats that may be deleterious to individuals with Coeliac disease. 
Although ELISA tests do not measure oat avenins, High Performance Liquid Chromatography (HPLC) is one technique that will measure oat avenins when present.  HPLC involves a two-stage process to detect oat avenins: an initial extraction of protein; and then subsequent quantitation of avenins if they are present.  The method that is used by the New Zealand Institute for Crop and Food Research is Reverse Phase High Performance Liquid Chromatography (RP-HPLC) (Lookhart & Peterson, 1994).  Unlike ELISA tests which react to a specific amino acid sequence, HPLC separates out each avenin and measures the actual amount of each avenin present, the physical quantity, which may be expressed as a percentage or a weight ratio (e.g. ug/g).  As different HPLC techniques vary in sensitivity, an estimate of the level of detection of avenins using HPLC is 50 ppm (5 mg/100 g) (Simmons, personal communication).  Given that HPLC is a more complex process that relies on the use of specific analytical equipment rather than a testing kit that can be purchased, it may be more expensive and not as readily accessible to food manufacturers as commercially available test kits such as the ELISA test.  
Excerpt from the Food Standards

Wednesday, 1 October 2014

Allergy Questions

Do you Suffer from any of the Following some of the time or all of the time?

Back or neck pain
Stiff joints
Stomach bloating
Loud snoring
Itchy scalp
Mouth ulcers
Cold feeling
Reflux (GERD)
Allergies or
Hay fever
Food cravings
Colds and flu

Do you or have you had any of the following health complaints?

Bone density loss
Low iron levels
Chronic diarrhoea
Irritable bowel
Chronic fatigue
Chronic cough
Sleep apnoea
Ear infection
Difficulty conceiving
Mood swings,
Unwanted weight gain
Unwanted weight loss

Have you been formally diagnosed with any of the following?

Diabetes Type 1 or Type 2
Cardiovascular (heart) disease
High blood pressure (hypertension)
Glandular fever
Rheumatoid arthritis
Inflammatory bowel disease e.g. colitis Stomach ulcer Multiple sclerosis Thyroid disease e.g. Graves, Hashimoto's Pancreatic disease

Discovering what Foods and Personal Care Products are no good for you can change your life completely.

Or contact for a 15mins complimentary health brief.