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Threat to gluten free prescriptions

prescriptions gluten free food

Once again potential cuts to prescriptions of gluten free staples for people with coeliac disease are making headlines.

NHS England has announced a review of prescriptions for ‘low value’ medicines, including the following (with the potential savings):

  • £30.93m on Liothyronine to treat underactive thyroid
  • £21.88m on gluten-free foods
  • £17.58m on Lidocaine plasters for treating a form of neuralgia
  • £10.51m on Tadalafil, an alternative to Viagra
  • £10.13m on Fentanyl, a drug to treat pain in terminally ill patients
  • £8.32m on the painkiller Co-proxamol
  • £9.47m on travel vaccines
  • £7.12m on Doxazosin, a drug for high blood pressure
  • £6.43m on rubs and ointments
  • £5.65m on omega 3 and fish oils

Source: NHS Clinical Commissioners via the BBC. I haven’t been able to find any information about this on the NHS England website this morning.

While I do understand the need for savings, and many of these items are available to buy in the high street, I don’t think that all these can really be called ‘low value’. Liothyronine and Fentanyl, for instance—really?

Of course, we’re primarily interested here in coeliac disease, and in the provision of gluten free products on prescription.

Coeliac Daughter has reduced the amount of gluten free products that she is prescribed over the last few years, as more options become available in the supermarkets. However, as we all know, some of the gluten free foods available in the supermarkets are significantly more expensive than the ‘normal’ equivalents (bread, pasta etc). And of course 100% compliance with the gluten free diet is needed for people with coeliac disease to ensure that they don’t suffer any of the potential complications of untreated coeliac disease—which would cost the NHS more, in the long run.

A spokesperson for NHS England referred to: “the increasing demand for prescriptions for medication that can be bought over the counter at relatively low cost, often for self-limiting or minor conditions”. Coeliac disease certainly isn’t either low cost, minor or self-limiting.

I wonder if there’s a compromise available? Maybe prescribe gluten free basics on the NHS for the first few years after diagnosis—maybe five—in order to help people transition onto a fully gluten free diet, and for longer for people on reduced incomes/state benefits?

To find out more about cuts to prescriptions for gluten free basics, visit Coeliac UK’s prescription campaign page.

*** Update: read the Coeliac UK response to this news ***

Allergy Blog Awards 2017

allergy blog awards 2017
Last weekend, I went to the Allergy Blog Awards UK event, because one of you nominated Free From, and we were shortlisted for an award. A big thank you to whoever that was!

And thank you, too, to Lindsay, from Allergy Blog Awards, for organising the event—which was a triumph—and to Asda, for sponsoring it. This was the first year of the Awards, so it was a gamble for all involved… a bit like hosting a party: what if nobody comes?

In fact, of course, a range of great bloggers were nominated and shortlisted, and I met many of them at the weekend. Do go and check out the full shortlist, because there is some great work going on.

Award winners 2017

The 2017 winners were:

Why are the Allergy Blog Awards important?

Apart from a fun evening out for the finalists, why does this matter to you?

Awards like this are important for a number of reasons:

  • they recognise the hard work and achievement of the bloggers involved; and recognition encourages people to continue to create content—which in turn helps their readers—typically people dealing with health issues
  • lists of successful blogs like this one make it easier for people to find good content online; which helps people find support, answers to questions, and new ideas to try
  • they bring together the community of people working in the same space; and, just as when our daughter was newly-diagnosed we found it helpful to talk to other parents of newly-diagnosed children, the community of bloggers—all of whom are dealing with related but slightly different issues—find mutual support in talking to others. We all have things to learn from each other, and this in turn, can only improve the information available to you online.

Awards also matter to the sponsoring companies; in this case, Asda, who stepped up and decided to support the fledgling Allergy Awards UK. They matter because:

  • sponsoring awards like this highlights the importance of the Free From market to the company; great marketing
  • it brings together the sponsoring company and bloggers who may have some influence online, and can help promote their individual products—if they like them
  • it is a chance to promote some of their newer products, which people may not yet be aware of. We don’t have an Asda near us, so I don’t know much about their range… but Coeliac Daughter does, now that she is away at university, and she tells me that “Asda do the best cakes”. Asda gave the finalists a goodie bag of Asda Free From products (including butterfly cakes and brownie mix), which have been whisked away by Coeliac Daughter, to be enjoyed at university. So now I know!

All in all, then, congratulations not only to the winners of each category, but also to the Allergy Blog Awards team. And a big thank you to Asda for sponsoring the event, and to you for nominating Free From.

Cookery books – review of FreeFrom All’Italiana

cookery books - freefrom all'italiana

It turns out that I am, rather surprisingly (to me at least), rather fond of cookery books. I once knew someone who had several floor-to-ceiling bookcases crammed full of cookery books, so I’ve never really seen myself as anywhere in that league.

But my stack of cookery books is now getting a little out of control, and I really ought to do some weeding. I am reluctant to let any go—even the ones that aren’t spattered and creased from frequent use. And I’m always pleased to meet a new one!

I was sent another one a few weeks ago, written by Anna Del Conte with Michelle Berriedale-Johnson. If you’ve spent any time browsing the cookery book section in a bookstore, whether online or in real life, you’ll have come across Anna Del Conte, often called the best writer on Italian food around. And Michelle, of course, organises the FreeFrom Food Awards and the Free From Eating Out Awards (and I talked about one of her own books a few months ago). So FreeFrom all’Italiana (PRIMI)* comes with a strong heritage.

Free from Italian food—what’s not to like?

It’s a small book—only 30 recipes—but they are well-selected, and it reminded me of some of the wonderful recipes I used to cook and seem to have forgotten about. Why haven’t I cooked pasta with broccoli and anchovies for…well, it must be at least twenty years? It’s delicious, and it’s disappeared completely from my standard repertoire of recipes…

And there are some that I’m looking forward to trying—chickpeas with rocket, chilli and garlic, for instance. Classic and simple: fab. I do like a meal that is easy and quick to produce..

And, talking of speed and simplicity, the recipe uses Sacla’ sauces in several of the dishes. I’m sure you’ll have seen these on the shelves in your supermarket, and I use them often to save time. And now they have the Anna Del Conte stamp of approval; I hope the supermarkets are braced for empty shelves.

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* This post contains affiliate links, which means I will receive a small commission if you buy the book after clicking the link. It does not change the price you pay.

Free From Food Awards Shortlist: Old Favourites and New Discoveries

girl excited by gluten free food shortlist

I’ve just seen the shortlist for all the categories in the FreeFrom Food Awards for 2017—and very interesting reading it is, too. Do go and have a look

Coincidentally, Coeliac Daughter was home for 24 hours, so we spent a while browsing through the list to see what caught her eye.

Some of the products she recognised as ones that she already enjoyed, such as the BFree Stone Baked Pitta Bread, the BFree Sweet Potato Wraps and the Tesco Free From Garlic Baguette (all from the category of foods that are free from all of the top 14 allergens, and all available in supermarkets across the country).

We were both pleased to see the Borough 22 Raspberry Glazed Doughnuts on the shortlist for the Start Ups and Small Producers; I’ve ordered from them a couple of times for her, and been delighted by the doughnuts. We feel at a bit of a disadvantage when looking at this category; living rurally, as we do, it’s often hard to get hold of some of the fascinating new products to try.

When it came to the shortlist for the Breakfast category, we just had to go and look up Goodness Grains Chocolate Croissant, because Coeliac Daughter got so excited about it. Sadly (for us), they’re based in Ireland, so we won’t be able to try them—but their plain croissant looks amazingly good (no images of the chocolate croissant on their site, which seems a shame).

I’d bought a loaf of the Tesco Free From Ancient Grain Cob for lunch today, since she was going to be at home. We hadn’t tried it before… It slices astonishingly well, and we both enjoyed it, so it’s not surprising that it made the shortlist for Breads.

In the Foods To Go category, we had to go and look up the Tesco Free From Chicken and Bacon Roll, because we have never seen it in our local shops. Similarly, we had to look up the Tesco Free From Chicken and Bacon Pasta. Coeliac Daughter had spotted this advertised in Crossed Grain (which also arrived today), so we were off to the Tesco site again to look for this and for some of the other new products advertised. We were disappointed to find that not everything advertised was listed on the site yet. Let’s hope they come soon to a store near us…

There are a lot more categories on the shortlist; this is just what caught our eye today. Do let me know what you fancy trying from the list!

Personally, I’m looking forward to finding out who has won the Innovation Award (always interesting) and the newest category, the FreeFrom Superhero Award for the person who has done most to develop, expand and popularise freefrom over the last 10 years.

Staying gluten free: making mistakes

making a mistakeOne of the risks of living gluten free is that—over time—you might get complacent. This, of course, means that you are likely to make a mistake.

There are at least five situations where mistakes can happen:

  • not checking the ingredients. You buy the same product that you’ve bought many times before… but this time, it has a “new, improved” recipe. Lo and behold: the new recipe involves the addition of something that contains gluten.
  • not asking the waitstaff or chef. You order something that you’ve eaten many times before at this restaurant; but now the recipe has changed. Or the restaurant is now ordering supplies from a different company. Or the company that supplies the ingredients have changed their production methods. Any of these reasons may mean that the meal you’ve eaten safely before is now no longer safe.
  • getting slapdash about food storage. You’re in a rush, and forget to label something correctly. Or to close up a packet tightly. Or you accidentally store a gluten free product in with our gluten products. Or there’s a spill, and it doesn’t get cleaned up…
  • cutting corners in food preparation. You’re tired, and accidentally use the same utensil for gluten free and for not-gluten-free food, or prepare food in the wrong order, without cleaning between, so that the gluten free food is handled on the same surface as the gluten-full food. Or use a not-gluten-free ingredient by mistake.
  • not paying attention in serving food. The same serving spoon is used for both types of food. Or there’s a spill of the not gluten-free food onto the plate (or cutlery) of the gluten free diner (or, worse, into their food). Or a knife is used to double-dip into the butter.

Yes, it’s happened to us too. You think you have the hang of it all, take your eye off the ball—because, after all, life is complicated, with a lot going on—and mistakes happen.

What do you do?

One important thing we’ve learnt as parents of a coeliac child is not to blame your partner if they’re the ones who’ve made the mistake, putting your child at risk. (At least, not if it’s a one-off! Obviously if they’re not learning from the mistakes, then it is a more serious problem.) But if it was a genuine mistake, try not to cast blame around; it could easily be you making the mistake another time. Just make sure that you’re all learning from the mistake so that it doesn’t happen again.

We do run a mixed house; there are 5 of us, and living entirely gluten free would be expensive. But we take precautions. For instance, we no longer keep standard soy sauce in the house, just tamari. We never have baking powder that contains gluten, just the gluten free version. And we only have gluten free worcestershire sauce. This kind of tiny action reduces at least some of the risk, especially now that the children are older, and we have 5 chefs!