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Speaker 1: You're listening to the Saturday Morning with Jack team podcast

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Speaker 1: from Newstalk ZEDB twelve.

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Speaker 2: But it's the teen on Newstalk ZEDB and our Coochnicki

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Speaker 2: Wix is here and celebrating Celiac Awareness Week. We're almost

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Speaker 2: at the end of it. But this is the sort

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Speaker 2: of thing, like gluten free stuff is obviously increasingly in demand,

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Speaker 2: and you know it, it seems to affect so many people.

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Speaker 3: It really does Jack to be diagnosed with Celiac as

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Speaker 3: a terrible, terrible thing. And unfortunately, what has also happened

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Speaker 3: is there's a whole lot of people out there who

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Speaker 3: are not Celiac but are subscribing to a gluten free

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Speaker 3: diet for whatever reason, or wheat free. So it's kind

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Speaker 3: of muddy the water is a little bit. But Celiac

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Speaker 3: disease is serious and it's you know, gifications to those

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Speaker 3: bearing with sufferers, and you know, you really need to

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Speaker 3: get tested in that sort of thing if you've got

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Speaker 3: any of the symptoms, which are you know, extreme fatigue,

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Speaker 3: which is about sixty percent of the population anyway, but

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Speaker 3: terrible bloating like terrible reaction and ultimately you're not able

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Speaker 3: to actually absorb nutrients from food, which that's where we forget.

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Speaker 3: We think food is about fun and entertainment, but actually

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Speaker 3: it's about supplying our business.

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Speaker 2: It's our body.

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Speaker 3: Yeah exactly. So yeah, this week is all about celebrating that,

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Speaker 3: so I felt we'd talk a little bit about it.

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Speaker 3: In terms of their focus this year, which I love

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Speaker 3: for their awareness week is about looking out for people

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Speaker 3: who've got Celiac disease. So you know that means work functions.

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Speaker 3: You know, when you're catering, when you take a morning

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Speaker 3: tea and you know, really what you want to do

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Speaker 3: is try and eliminate or if you've got someone coming

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Speaker 3: over for dinner, they're not picky eaters. This is the thing.

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Speaker 3: I've got a good neighbor and she's gluten free, but

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Speaker 3: then trying to she's celiac, but what trying to sort

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Speaker 3: of wheel that out of here is actually quite difficult

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Speaker 3: because nobody wants to be a problem. So I'll say, so,

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Speaker 3: is this stwy mill cocaine because I know some of

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Speaker 3: it has barley in it, she'd oh, it's fine. It's like,

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Speaker 3: well it's not going to be fine, it's.

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Speaker 1: Going to have it. Yeah.

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Speaker 3: So yeah, so looking out for those other people. They

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Speaker 3: are not it's not a choice. They're not just having

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Speaker 3: a dietary preference here. It's actually really serious. So what

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Speaker 3: do you want to avoid if you've got somebody in

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Speaker 3: your your friend group or your work group who is

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Speaker 3: identifying with celiac? Is that avoid wheat? Now? Wheat is

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Speaker 3: basically flour all whites and whole grain flower balley, which

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Speaker 3: is in beer, so you know, and it's also in

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Speaker 3: some soy milks, rye, which is often found in biscuits

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Speaker 3: or you know, because a lot of cereals are kind

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Speaker 3: of bulking agents, or a lot of these grains are,

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Speaker 3: and also oats, which of course are in things like porridge,

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Speaker 3: azecx that sort of thing. So you want to avoid that.

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Speaker 3: There is really fantastic products out these days. I don't

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Speaker 3: know what people did in the old days to avoid gluten.

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Speaker 3: I suspect they just suffered a lot, right.

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Speaker 2: Yeah, they would have.

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Speaker 3: Been having terrible cramps and all sorts of awful bowl shoes.

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Speaker 2: I also just wonder if it's the sort of thing

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Speaker 2: we've only kind of become aware of recently, or if

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Speaker 2: actually instances have really increased, you know, like if the

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Speaker 2: you know, the number of people are getting it, being

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Speaker 2: diagnosed with it has massively increased.

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Speaker 3: Yes, and I'm I'm not sure about that. Certainly we

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Speaker 3: now have so much more gluten in our diet. And also, yes,

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Speaker 3: is that tipping people over the edge. And also back

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Speaker 3: in the day, there wouldn't have been the tests because

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Speaker 3: it's actually a protein. Gluten is the protein you see. Yeah,

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Speaker 3: so you need to be you need to have feely,

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Speaker 3: you know, sophisticated tastes for it. Anyway, have we got

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Speaker 3: time to run through a little research.

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Speaker 2: We've got time, but we don't have heaps of time,

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Speaker 2: so let's go fast and then remind online as well.

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Speaker 3: Yeah, all right, here's some wraps that you can make

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Speaker 3: at home, super easy. They can be used as tacos,

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Speaker 3: as wraps for lunch, savory crepes, all that sort of stuff.

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Speaker 3: Take two teaspoons of cuman seeds and toast them off

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Speaker 3: in a pan, no oil needed, and then we've got

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Speaker 3: one cup of I've used Fresh Life Chickpea flour Binin

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Speaker 3: also has great different types of flour. One cup of water,

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Speaker 3: so that's equal amounts one tablespoon of oil, good pinch

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Speaker 3: of salt. Whisk that all up and you want to

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Speaker 3: make sure it's a nice smooth batter and then leave

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Speaker 3: it to sit for thirty minutes because it'll thicken up

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Speaker 3: a little bit. Greasee a pan. You don't need to

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Speaker 3: run butter around it, just greeze it lightly and then

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Speaker 3: you want This makes about six so about quarter of

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Speaker 3: a cup of the batter. Pour it in, swirl it

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Speaker 3: around like you do when you're making crapes. Cook it

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Speaker 3: for two to three minutes. Little bubbles will appear, and

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Speaker 3: then flip it over. Cook it for another one to

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Speaker 3: two minutes. These are really really fantastic, Jack, They really

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Speaker 3: do hold hold your fillings. A lot of things collapse

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Speaker 3: because gluten is a protein that's stretch you. But these

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Speaker 3: are really great, so you know, make those next time

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Speaker 3: you've got an afternoon tea or your you know, your

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Speaker 3: seliac friend coming over. It's really good.

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Speaker 2: Yeah, very good. Okay, well we'll make sure that recipe

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Speaker 2: is at newstoralks headb dot co dot nz Ford, slash

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Speaker 2: Jack and the other place to go. If you're looking

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Speaker 2: for more tips or recipes, suppliers, the latest medical data,

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Speaker 2: that kind of thing for people who are gluten free

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Speaker 2: or celiac, go to Celiac dot org dot nz.

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Speaker 1: For more from Saturday Morning with Jack Tame, Listen live

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Speaker 1: to Newstalk ZEDB from nine am Saturday, or follow the

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