Latest news with #CoeliacDisease
BBC News
27-06-2025
- Health
- BBC News
'I'm getting to know a new version of myself' - Stewart opens up on double diagnosis
Scotland flanker Alex Stewart "didn't recognise the person in the mirror" before two life-changing diagnoses earlier this 21-year-old, who has 11 caps to her name, was diagnosed with both Type 1 Diabetes and Coeliac Disease during this year's Women's Six Nations after severe "exhaustion and low moods which didn't add up"."It was a tough beginning to the year," Stewart revealed in a candid statement. "I was exhausted all the time, struggling with low moods and some other symptoms that just didn't add up. "I didn't recognise the person I saw in the mirror anymore."After experiencing this for a couple of months and being monitored by the medical team at Scottish Rugby and I was sent for a blood test."Stewart's results provided a a Coeliac Disease diagnosis, which she says she felt "a relief" at receiving. She was named on the bench for the Italy match, then "woke up to a voicemail from my GP asking me to come in urgently"."That's when I found out I could also have Type 1 Diabetes," she added. "It felt like a real blow. Just as I was starting to feel like I was getting a handle on things."With a continuous glucose monitor fitted the next day, Stewart started to get used to her new life, with the support of the medical team.A hypoglycaemic episode during Ireland week confirmed what she didn't want to hear - the tournament was over for while she may not be quite the same person as before, Stewart is learning to see strength in the change."Things have changed a lot," she added. "My days now involve insulin, a gluten-free diet, and constantly checking in with how I'm feeling."She [the old me] didn't have to carb count before every meal and make sure her glucose levels were good before she trained or before a walk after dinner. She didn't have to make all these additional decisions and adjustments to everyday life."But I'm feeling more energetic and healthy than I have in a long time. I'm getting to know a new version of myself."This new version still has the same ambitions. For now, the main goal is making the World Cup squad."I'm just at the start of my journey with diabetes; I've got a lot more to learn and conquer," she added. "But I've got the rest of my life to worry about that, my main focus is being part of Scotland Women's 2025 World Cup squad."
Scoop
09-06-2025
- Health
- Scoop
Coeliac NZ Urges Restaurants To Raise The Gluten-Free Standard Amid Growing Need
Press Release – Coeliac New Zealand Despite this growing need, Coeliac NZ says many restaurants still lack awareness of proper gluten-free food safety practices. Even trace amounts of gluten through cross-contamination can cause serious illness for coeliac customers, making safe … Coeliac New Zealand is urging restaurants nationwide to raise the bar on gluten-free dining, ensuring safer dining out options for the growing gluten-free community and helping to revitalise the struggling hospitality sector. More than 100,000 Kiwis are estimated to be living with coeliac disease, with thousands more likely undiagnosed due to the wide-ranging and often silent symptoms. The only treatment is a strict gluten-free diet, making access to safe dining options essential. Others avoid gluten for lifestyle reasons, further driving demand for trustworthy food choices. 'For people with coeliac disease, dining out isn't just about enjoying a meal – it's navigating a minefield of hidden ingredients, cross-contamination risks, and the fear of being misunderstood or dismissed,' says Coeliac NZ general manager Wendy Bremner. 'A single misstep in the kitchen can result in hours or days of illness, pain and recovery.' Despite this growing need, Coeliac NZ says many restaurants still lack awareness of proper gluten-free food safety practices. Even trace amounts of gluten through cross-contamination can cause serious illness for coeliac customers, making safe practices not just a courtesy, but a necessity. 'CNZ conducted a member survey recently and overwhelmingly safe eating out options remain the biggest challenge. For many, the risk is just too high – so they choose not to dine out at all. That's a missed opportunity for restaurants,' Bremner says. 'Investing in training isn't just about earning trust, it's about upskilling staff in allergen management and ensuring venues can confidently serve a growing market. Safe dining builds loyalty, enhances reputation and ultimately supports business success.' Marisa Bidois, CEO of the Restaurant Association of NZ adds: 'At a time when many hospitality businesses are doing it tough, investing in gluten-free food safety training and improving gluten-free offerings is a smart way to attract new customers and show existing ones they're valued. It's not only the right thing to do, it makes good business sense.' The call to better cater for to gluten-free customers – particularly those with coeliac disease – comes during Coeliac Awareness Week (9-15 June) under the theme 'Coeliac Disease is Different for Every Body.' Coeliac NZ says more needs to be done to recognise the wide variety of symptoms which are often atypical or silent. These can include neurological issues, skin conditions and fertility problems. Increased awareness, improved screening and redefining diagnostic criteria are vital to earlier intervention and better health outcomes. 'Coeliac Disease is different for every body,' Bremner adds. 'The more people understand the diverse symptoms, the better equipped we are to support those affected both in their everyday lives and for their long-term health.' For more information about Coeliac Awareness Week 2025, visit About Coeliac Disease Coeliac disease triggers an autoimmune response, damaging the small intestine and impairing nutrient absorption. While classic symptoms like diarrhoea and cramping are well known, many people remain undiagnosed due to mild or atypical symptoms. Yet if left untreated, coeliac disease can lead to serious health issues, such as osteoporosis, fertility issues, and nervous system disorders. Greater awareness leads to earlier diagnosis and better health outcomes. For more information on Coeliac Disease and Gluten-Free Food Safety Training, visit Coeliac Awareness Week 2025 is proudly supported by Allergywise, Bakels, Bin Inn, Eat Choice, FreshLife, Gluten Free Shop, Griffin's, Lee Kum Kee, My Food Bag, Ocho, Tip Top, Synergy Health and Waitoa.
Scoop
09-06-2025
- Health
- Scoop
Coeliac NZ Urges Restaurants To Raise The Gluten-Free Standard Amid Growing Need
Press Release – Coeliac New Zealand Despite this growing need, Coeliac NZ says many restaurants still lack awareness of proper gluten-free food safety practices. Even trace amounts of gluten through cross-contamination can cause serious illness for coeliac customers, making safe … Coeliac New Zealand is urging restaurants nationwide to raise the bar on gluten-free dining, ensuring safer dining out options for the growing gluten-free community and helping to revitalise the struggling hospitality sector. More than 100,000 Kiwis are estimated to be living with coeliac disease, with thousands more likely undiagnosed due to the wide-ranging and often silent symptoms. The only treatment is a strict gluten-free diet, making access to safe dining options essential. Others avoid gluten for lifestyle reasons, further driving demand for trustworthy food choices. 'For people with coeliac disease, dining out isn't just about enjoying a meal – it's navigating a minefield of hidden ingredients, cross-contamination risks, and the fear of being misunderstood or dismissed,' says Coeliac NZ general manager Wendy Bremner. 'A single misstep in the kitchen can result in hours or days of illness, pain and recovery.' Despite this growing need, Coeliac NZ says many restaurants still lack awareness of proper gluten-free food safety practices. Even trace amounts of gluten through cross-contamination can cause serious illness for coeliac customers, making safe practices not just a courtesy, but a necessity. 'CNZ conducted a member survey recently and overwhelmingly safe eating out options remain the biggest challenge. For many, the risk is just too high – so they choose not to dine out at all. That's a missed opportunity for restaurants,' Bremner says. 'Investing in training isn't just about earning trust, it's about upskilling staff in allergen management and ensuring venues can confidently serve a growing market. Safe dining builds loyalty, enhances reputation and ultimately supports business success.' Marisa Bidois, CEO of the Restaurant Association of NZ adds: 'At a time when many hospitality businesses are doing it tough, investing in gluten-free food safety training and improving gluten-free offerings is a smart way to attract new customers and show existing ones they're valued. It's not only the right thing to do, it makes good business sense.' The call to better cater for to gluten-free customers – particularly those with coeliac disease – comes during Coeliac Awareness Week (9-15 June) under the theme 'Coeliac Disease is Different for Every Body.' Coeliac NZ says more needs to be done to recognise the wide variety of symptoms which are often atypical or silent. These can include neurological issues, skin conditions and fertility problems. Increased awareness, improved screening and redefining diagnostic criteria are vital to earlier intervention and better health outcomes. 'Coeliac Disease is different for every body,' Bremner adds. 'The more people understand the diverse symptoms, the better equipped we are to support those affected both in their everyday lives and for their long-term health.' For more information about Coeliac Awareness Week 2025, visit About Coeliac Disease Coeliac disease triggers an autoimmune response, damaging the small intestine and impairing nutrient absorption. While classic symptoms like diarrhoea and cramping are well known, many people remain undiagnosed due to mild or atypical symptoms. Yet if left untreated, coeliac disease can lead to serious health issues, such as osteoporosis, fertility issues, and nervous system disorders. Greater awareness leads to earlier diagnosis and better health outcomes. For more information on Coeliac Disease and Gluten-Free Food Safety Training, visit Coeliac Awareness Week 2025 is proudly supported by Allergywise, Bakels, Bin Inn, Eat Choice, FreshLife, Gluten Free Shop, Griffin's, Lee Kum Kee, My Food Bag, Ocho, Tip Top, Synergy Health and Waitoa.
Scoop
08-06-2025
- Health
- Scoop
Coeliac NZ Urges Restaurants To Raise The Gluten-Free Standard Amid Growing Need
Coeliac New Zealand is urging restaurants nationwide to raise the bar on gluten-free dining, ensuring safer dining out options for the growing gluten-free community and helping to revitalise the struggling hospitality sector. More than 100,000 Kiwis are estimated to be living with coeliac disease, with thousands more likely undiagnosed due to the wide-ranging and often silent symptoms. The only treatment is a strict gluten-free diet, making access to safe dining options essential. Others avoid gluten for lifestyle reasons, further driving demand for trustworthy food choices. 'For people with coeliac disease, dining out isn't just about enjoying a meal - it's navigating a minefield of hidden ingredients, cross-contamination risks, and the fear of being misunderstood or dismissed,' says Coeliac NZ general manager Wendy Bremner. 'A single misstep in the kitchen can result in hours or days of illness, pain and recovery.' Despite this growing need, Coeliac NZ says many restaurants still lack awareness of proper gluten-free food safety practices. Even trace amounts of gluten through cross-contamination can cause serious illness for coeliac customers, making safe practices not just a courtesy, but a necessity. 'CNZ conducted a member survey recently and overwhelmingly safe eating out options remain the biggest challenge. For many, the risk is just too high – so they choose not to dine out at all. That's a missed opportunity for restaurants,' Bremner says. 'Investing in training isn't just about earning trust, it's about upskilling staff in allergen management and ensuring venues can confidently serve a growing market. Safe dining builds loyalty, enhances reputation and ultimately supports business success.' Marisa Bidois, CEO of the Restaurant Association of NZ adds: 'At a time when many hospitality businesses are doing it tough, investing in gluten-free food safety training and improving gluten-free offerings is a smart way to attract new customers and show existing ones they're valued. It's not only the right thing to do, it makes good business sense.' The call to better cater for to gluten-free customers – particularly those with coeliac disease - comes during Coeliac Awareness Week (9-15 June) under the theme 'Coeliac Disease is Different for Every Body.' Coeliac NZ says more needs to be done to recognise the wide variety of symptoms which are often atypical or silent. These can include neurological issues, skin conditions and fertility problems. Increased awareness, improved screening and redefining diagnostic criteria are vital to earlier intervention and better health outcomes. 'Coeliac Disease is different for every body,' Bremner adds. 'The more people understand the diverse symptoms, the better equipped we are to support those affected both in their everyday lives and for their long-term health.' For more information about Coeliac Awareness Week 2025, visit About Coeliac Disease Coeliac disease triggers an autoimmune response, damaging the small intestine and impairing nutrient absorption. While classic symptoms like diarrhoea and cramping are well known, many people remain undiagnosed due to mild or atypical symptoms. Yet if left untreated, coeliac disease can lead to serious health issues, such as osteoporosis, fertility issues, and nervous system disorders. Greater awareness leads to earlier diagnosis and better health outcomes. For more information on Coeliac Disease and Gluten-Free Food Safety Training, visit Coeliac Awareness Week 2025 is proudly supported by Allergywise, Bakels, Bin Inn, Eat Choice, FreshLife, Gluten Free Shop, Griffin's, Lee Kum Kee, My Food Bag, Ocho, Tip Top, Synergy Health and Waitoa.
Daily Mail
02-06-2025
- Entertainment
- Daily Mail
Is this the worst bottomless brunch in the country? Woman blasts £50-a-head breakfast restaurant for serving 'freezing food' on 'dirty plates' and 'failing to provide meal for a Coeliac'
A woman has slammed a Liverpool restaurant for serving 'the worst bottomless brunch ever', complaining of 'freezing' food, 'dirty plates', and the failure to provide a gluten-free meal. Katie G, took to TikTok to share her 'terrible' experience dining at Liberté, a rooftop restaurant based in Liverpool. She claimed she and her friends were treated 'rudely' by managers, who failed to apologise after a gluten-free meal they had ordered never arrived. Katie said she and a group of friends had recently booked to visit the rooftop restaurant, each paying £50 each to enjoy limitless boozy cocktails. But the group but were left horrified after the non gluten-free options arrived 'freezing' on 'dirty' plates, describing the response from staff as 'appalling'. The Liverpool-based venue offers 90-minute bottomless brunch bookings that include bottomless cocktails and platters of tapas style dishes. However, once the group were seated and the drinks started flowing, Jess's gluten-free meal failed to turn up and, despite asking several members of staff for it, never arrived. Sharing the story on social media, Katie has since amassed more than three million views on the video, with thousands of outraged viewers taking to the comments to express their views, including one who called it 'discrimination' against people with Coeliac disease. Liberté did not respond to request for comment. Detailing the ordeal in a TikTok video, Katie said: 'I had quite literally the worst bottomless brunch ever', adding that she was 'not usually one to complain about things', but had been left no choice after the 'terrible' experience. 'I've worked in hospitality so I know how things can go wrong,' she said. Upon arriving at the venue, the group were asked by the server if anyone had an allergies which they needed to take into account, to which they explained that their friend, Jess, was Coeliac. The server then informed the kitchen of the request and 'it seemed like everything was fine'. But things quickly went pear-shaped when the first dishes of non gluten-free sharing platter arrived on 'dirty plates', which the group asked to exchange for clean ones. However, when the served returned with new plates, they were also 'dirty'. Katie said the food that did arrive was 'freezing cold'. 'It wasn't even a bit cold, it was freezing. It had obviously been sat in the back for ages before they served,' she said. Katie said she initially hesitated to complain about the cold food and dirty plates, saying she hadn't wanted to have to wait even longer for their meals to arrive. As the group tucked into their food, Jess, who had ordered the gluten-free, waited for a further half an hour before nudging the server to ask where her food was. Meanwhile, the rest of the restaurant were in full party mode, as saxophonists and musicians began performing, encouraging the customers to get up and dance. Katie and her friends asked an additional two servers when the gluten-free main would be arriving and were told it would be 'one minute' on each occasion. But as the 90-minute brunch slot came to a close, it was clear the meal wasn't leaving the kitchen. 'They were bringing out plastic cups for us to put our alcohol in and Jess still doesn't have her food,' Katie explained. 'At this point we were so angry because we weren't going to get up and start enjoying ourselves and leave Jess at the table waiting for her food because three members of staff had told us food was on its way. 'The whole point of a bottomless brunch is that you have food,' she fumed, adding that Jess had even decided to stop drinking in the fears that she would get 'absolutely paralytic' on an empty stomach. Having not received one of the meals, the group requested a refund from one of the servers, but were only handed a £15 in cash as compensation for the missing food. 'We said we couldn't accept that and the manager eventually comes over but he's putting up a fight, he's saying that's all we can give you. 'He had such an attitude - he was so rude and there was no apology.' But the steadfast group made it 'clear we were not going to move' until they were issued a refund. Eventually, the manager arrived at their table with £50 in cash. She claimed he then 'chucked the money and just walked away'. They continued to wait at their table for the meal to arrive, but were swiftly informed the gluten-free option had been 'chucked out' since they had asked for a refund. 'It felt like Jess was being punished for asking for a refund for food that she didn't get. It was absurd.' Katie said the group were 'not satisfied with the service or that apology'. Sharing the story on social media, Katie has since amassed more than 3 million views on the video, with thousands of outraged viewers taking to the comments to express their views, including one who called it 'discrimination' against people with Coeliac disease 'An apology goes a long way but we didn't get any of it.' Even after speaking to another manager, who Katie described as 'rude and arrogant', they were still dissatisfied with the response and claimed he was 'not apologetic at all'. 'When we were telling him all the things that had gone wrong he was just smirking, I couldn't believe it,' she said. Eventually, after speaking to a subsequent two managers, the group managed to attain a refund for each of them. 'But it was such hard work, they didn't was to refund any of us. It was just appalling,' she complained. 'If you're gluten-free, you're not being fed,' she said. Since uploading the video two days ago, Liberté have turned the comments off on their TikTok account. The restaurant, which claims to offer 'breathtaking views of the waterfront and panoramic cityscape of Liverpool', has a rating of just 3.3 stars on Google reviews. Reviews on TripAdvisor paint a similar picture with several complaining of finding 'hairs' in 'cheap food', with several other reviews cite having had their allergen requirements 'ignored'. Writing on the review website, one patron called it the 'worst brunch I have ever been to'. They described 'broken furniture', male customers seated 'with their tops off' and said they were served 'food poisoning on a plate'. Attaching a picture, the customer shared a glimpse of the cuisine, showing a pale looking slice of chicken on white bread. 'None of us wanted to eat it due to the way it looked and not knowing what it was,' they wrote, adding that the portion sizes were 'appalling'. Another referred to their experience at the venue as a 'scam', urging others to avoid. Their review read: 'Do not go here they reheat food from others table and serve, hair in the food, cheap food quality and drinks, the staff do not care and will quite literally walk away anytime you show dissatisfaction of food or service.' A third reviewer wrote: 'Dirty cutlery, poor service, managers were incredibly rude, not very good when it comes to allergies as my coworkers food was contaminated.' A fourth detailed other food related concerns, describing 'undercooked' cauliflower, prawns and 'soggy' chips. Meanwhile, countless diners urged potential patrons to 'avoid like the plague' with complaints ranging from 'rude staff' to accusations of 'contamination'. Commenters of Katie's video were quick to express their views of the establishment, with one accusing it of 'discrimination' against people with Coeliac disease. 'This is actually discrimination. Coeliac disease is a protected characteristic under The Equality Act. I'd go to the Local Authority Trading Standards to be honest,' one viewer wrote. 'They've had the audacity to turn off their comments liberty Liverpool do better,' another wrote. 'I actually used to work there and pretty much everyone who books it has a terrible experience... you only have to read the trip advisor reviews. It's notorious for terrible service and food. I worked on reception and the amount of weekly complaints were unbelievable!'
