Calgary Celiac News - Calgary Celiac Association

Transcription

C a l g a r y C e l i a c News
F i r s t E d i t io n ~ M a r ch 2 0 1 5
Chapter Office:
231 - 37 Avenue NE, Calgary, Alberta T2E 8J2
(403) 237-0304
www.calgaryceliac.ca
Annual General Meeting
Saturday, April 18th, 2015
Marda Loop Community Centre
3130—16th Street SW—11:30 a.m.
President’s Message
3
AGM Details
4
Upcoming Events
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Free CD Seminar—
Cardel Home Theatre
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Arsenic in your rice:
The Latest
8
May Celiac
Awareness Month
12
Manitoba CCA - Info
Forum and Food
Expo
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Tips to Avoid Cross
Contamination
17
Casino Time
19
Red Deer Chapter
22
Calendar of Events
24
Can Celiac Disease
Effect the Brain?
28
Travel
31
Cooking Classes
32
GF Barley Malt
Beer—Is it really
Gluten Free??
33
What you need to
know about Celiac
Disease
36
CCA Advisory Council- Position on Oats
38
Recipes
40
Calgary Celiac News ~ March 2015
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Information Meetings
Gluten Free Expo
Beginner GF Cooking Class
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Stampede Breakfast
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Celiac Kids Camp
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Free Celiac Seminar
2014 - 2015 BOARD OF DIRECTORS & KEY CONTACTS
Please Note: To contact the individuals listed below, email: [email protected]
Board Members At Large
President
Starr Prowse
Marie-Claude Beaulieu
Vice President
Jim Calverley
Brigitte Clarke
Office Manager
Linda Cooper
Regional Director
Vacant
Leslie-Anne McPherson
Secretary
Karen Wickerson
Rick Ratcliff
Cheryl Richmond
Treasurer
Dean Orlando
Lynn Dudley
Education
Jo Anne Murray - Advisor
Tessa May Marr
Volunteer Coordinator
Vacant
Special Events & Program
Coordinator
Cindy Casper
Restaurant Education
Vacant
231 - 37 Avenue NE
Calgary, AB T2E 8J2
Phone: (403) 237-0304
Fax: (403) 269-9626
Medicine Hat Satellite
Vacant
Lethbridge Satellite
Karen Toohey
Red Deer Satellite
Clarice Schulz
Marlene Kallstrom-Barritt
Newsletter Editor
Linda Cooper
CALGARY CHAPTER OFFICE HOURS
Tuesday, Wednesday and Thursday
10:00am - 3:00pm
[email protected]
If you plan to visit the office, please call first to
be sure we are not out at an appointment.
Newsletter Submission Deadline 2015
First Edition (March) due February 14
Second Edition (June) May 15
Third Edition (Sept) August 14
Fourth Edition (Dec) November 10
E-mail submissions to Linda Cooper
[email protected]
The Canadian Celiac Association - Calgary Chapter does not endorse any product, and any reference or
advertisement in any edition of this newsletter is not to be construed as a recommendation or an endorsement of that
The Canadian Celiac Association—Calgary Chapter does not endorse any product, and any reference or advertisement in any edition of this
product. Inclusion of such products in our publications is for informational purposes only. The contents of this
newsletter is not to be construed as a recommendation or an endorsement of that product. Inclusion of such products in our publications is
arepurposes
not necessarily
views
this
fornewsletter
informational
only. The the
contents
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thisopinions
newsletterofare
notAssociation.
necessarily the views or opinions of this Association.
2
Cindy Little, a gluten free cooking instructor will
be our guest speaker.
President’s
Message
A huge thank you to Allister Boorse for all his
hard work, as the Chairman of our Bylaw
Committee.
By Starr Prowse
The Bylaws were outdated and over the past
year Allister, Jim Calverley and Cheryl Richmond
have worked hard to bring them up-to-date.
Be sure to check out the Calendar for details on
upcoming events. There are so many activities
to look forward to this Spring.
Our information booth, “A Celiac Student Needs
your Support”, at the Teachers Convention,
February 12 – 13 was very successful with not
only teachers but other vendors and general
public stopping for information. There is a link on
the website www.calgaryceliac.ca for teachers
who want more information on working with
students who have celiac disease.
They will be posted on the website prior to being
presented at the AGM.
Did you know …
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The Calgary Chapter is sponsoring a free
seminar at the Cardel Homes Theatre beginning
at 1:00 pm on Saturday March 28th.
There will be two presentations by JoAnne
Murray; Celiac Disease and the Gluten Free
Diet” and “So You’ve Got a Diagnosis .… Now
What?”
Volunteer Appreciation Event – Enjoy a
delicious brunch at the Delta on April 26th and
meet some of our Chapter's great volunteers.
Brunch is complimentary for anyone who has
volunteered with the chapter in the past year.
General membership, spouses and family
members are all welcome to participate for a fee.
See the website to register.
The Annual General Meeting will be held at the
Marda Loop Community Centre on Saturday,
April 18th beginning at 11:30 with vendors
providing light lunch items prior to the meeting.
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that Kids Camp will be in July and we can
accommodate 70 children and their siblings.
Registration is now open on the website
that there is an app for the pocket dictionary
available for purchase from the iTunes store.
Visit www.glutenfree247.ca for more
information.
that the Calgary Chapter will be at the Gluten
Free Expo May 2 & 3.
that there are several research studies on
our website, www.calgaryceliac.ca, if you are
interested in participating.
Sadly we have lost a very active, long-time
member of our Chapter.
Faye Stenvig had
been our spokesperson for the Red Deer satellite
for many, many years, organizing monthly
meetings and information tables at the Red Deer
hospital.
As well, she helped create two
additional satellites in the area; Rocky Mountain
House to the west and Stettler to the East.
Starr Prowse
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Held at Marda Loop Community Centre
3130—16th Street SW, Calgary 11:30 a.m.
* Light lunch
* AGM speaker (Cinde Little)
* Nominations/Elections
This is an advance notice of a resolution to be voted on at the Annual General Meeting to be held April 18,2015 at the
Marda Loop Community Center.
Special Resolution
of the
CANADIAN CELIAC ASSOCIATION, L’ASSOCIATION CANADIENNE DE LA MALADIE
COELIAQUE, CALGARY CHAPTER
Whereas:
It is desirable to update the bylaws of the Calgary Chapter to reflect changes in activities and to
acknowledge changes in applicable legislation;
Therefore, be it resolved:
that the previous Bylaws be rescinded in their entirety and replaced by the proposed Bylaws as
presented by this Special Resolution on this date.
=================================================
The Board of Directors has reviewed the existing Bylaws of the Calgary Chapter, and found that in the
past 22 years some things have changed but the Bylaws have not kept up with changes in activities or
legislation. A committee has closely examined our existing documents and proposed changes.
A copy of the changes has been put up on our web site for review by all members of the Calgary Chapter.
A resolution to accept this new governing document will be proposed at the upcoming Annual General
Meeting on April 18, 2015 at 1:00 P.M.
Members who do not have access to the internet may call the office at 403-237-0304 to request a printed
copy to be sent to them.
Members who have questions regarding the proposed Bylaws may call the office at the above phone
number. A member of the committee will return your call to discuss your concerns.
Any member wishing to propose an amendment to the proposed Bylaws is asked to submit the
amendment before March 20, 2015 so that it can be reviewed and possibly incorporated in the final
proposal before the AGM.
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Held at Marda Loop Community Centre
3130—16th Street SW, Calgary 11:30 a.m.
AGM speaker -Cinde Little
TITLE:
Managing Cross-contamination from Gluten at Home
OUTLINE:
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The decision – Should you allow gluten in the kitchen?
- Exploring the pros and cons of having wheat in your kitchen
What is cross contamination?
Strategies for managing cross contamination
- Cleanliness
- Designated areas
- Equipment – toaster, waffle iron, pancake griddle etc
- Utensils
- Food containers
Labelling
- Food storage - shelves, containers and more
- Food items and the fridge
What not to worry about
Embracing Change
Technology
BIO:
Cinde Little is a Certified Respiratory Educator, gluten free cooking instructor and
writer of the food blog, the Everyday Gluten Free Gourmet. As a health educator
Cinde understands the challenges people have living with food restrictions and allergies. She teaches individuals and families how to take action and make healthy
behaviour change. Cinde attempts to inspire people to make choices and live with
the necessary restrictions for their ongoing health in a happy and positive way.
She has been cooking gluten free since 2009 in her kitchen where other family
members eat wheat.
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WOW! 2015 is shaping up to be our most exciting, event-filled year ever!
A number of FREE events – open to both members and non-members are running in March
– our Celiac 101 Information Night is Monday March 23rd at 7pm in our Calgary office, and
on Saturday, March 28th a long-time volunteer, JoAnne Murray will be presenting a Celiac
Disease Seminar at the Cardel Theatre starting at 1pm – please pre-register for both of
these events on our website or by calling the office.
Where will you find us in the community? We have a very busy spring coming up – starting
with the Gluten Free Expo on May 2/3 at the Big Four Building, Stampede Park. We will
also be at the Westhills Safeway from 7-9pm on May 12th, and the North Hill Mall Safeway
from 10am to noon on May 27th – Safeway’s Registered Dietician will be touring guests
through the gluten-free section of each store. Please register by calling the respective
Safeway stores (numbers are located on our May Special Events calendar listing).
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If you would like to have us come out and provide an Information booth at your workplace or
do a presentation at your school or office, please contact the office at [email protected].
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Registration is OPEN for the 2015 Rod McDaniel’s Celiac Kid’s Camp. The camp runs July
6-10, 2015 and is once again at Camp Kindle. The camp is looking for 5-10 adult volunteers
– volunteers have separate sleeping quarters from the campers, and get the full camp
experience! Registration is on-line at www.calgaryceliac.ca or by calling the office at
403-237-0304.
Mark your calendars for Saturday, July 4, 2015 – Wendy T’s Annual Gluten Free Stampede
Breakfast will be running from 9 to 11 am at the Marda Loop Community Centre… yeehaw!
CASINO 2015 – Friday and Saturday, August 27 and 28 at Cash Casino – contact Ralph
Barnett, Bingo Chairperson or contact the office by email or phone if you would like to
volunteer – we need your support!
Thank you to our Volunteers
Special THANKS to JoAnne Murray, Shawna Hansen, Marla Carroll, Starr Prowse, MarieClaude Beaulieu, Maureen Bolen and Richard Clark for their time at the 2015 Calgary City
Teacher’s Convention booth. Great work everyone!
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Free Celiac Disease Seminar
Presented by Jo Anne Murray
Cardel Homes Theatre
180 Quarry Park Blvd SE, Calgary, Alberta
March 28th, 2015
1:00 pm —Celiac Disease and the Gluten Free Diet
Discussion of the disease, diet, cross-contamination,
navigating the new labeling requirements.
2:45 pm —So, You’ve Got a Diagnosis—Now What?
Follow-up care and building support resources
Topics will be of interest to those more recently diagnosed as well as those wishing to keep
up-to-date with the changes in knowledge and understanding of Celiac Disease. Family
and friends may also have an interest in attending.
We will have 15—20 minute break in between presentations.
Come join us for a lively discussion and an opportunity to learn more about
living with Celiac Disease.
Everyone is welcome!
Free admission with a donation for the local food bank or a cash donation. Please go to our
website to register www.calgaryceliac.ca
FREE GLUTEN FREE COUPONS
The CCA National office has a new
coupon fundraiser that benefits both
the CCA and you, the consumer.
Even better yet—it is FREE.
As a member go online to
www.glutenfreecoupons.ca and
register. Coupons for gluten-free
products will automatically be sent to
you to help save a little of your
money. Most of the companies have
gone through the GFCP and will have
the little blue emblem on so you know
they are gluten free. The CCA, in return,
receives a portion of the proceeds from
this program. A win, win situation! Signup soon to be included in the next
mailing.
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Arsenic in Your Rice: The Latest
Two years after Consumer Reports released groundbreaking findings, we have new data and guldelines.
They’re important for everyone but especially for gluten avoiders.
Photograph by Grant Cornett
ã2015 by Consumers Union of U.S., Inc. Yonkers, NY 10703-1057, a nonprofit organization. Reprinted with permission from the January 2015 issue
of Consumer Reports for educational purposes only. No commercial use or reproduction permitted. www.ConsumerReports.org.
In late 2012 we released our original report on arsenic in rice, in which we found measurable levels in almost
all of the 60 rice varieties and rice products we tested. Two of the biggest questions consumers asked us
afterward: “Are there any types of rice that are lower in arsenic?” and “Do other grans, such as quinoa,
contain arsenic, too?” We now have the answers.
Anyone who eats rice needs to be aware that they may be exposing themselves to inorganic arsenic (IA), a
carcinogen. But people who avoid gluten need to be especially alert because so many gluten-free products
contain rice.
Our latest tests determined that the IA content of rice varies greatly depending on the type of rice and where
it was grown. This time around we also looked at grains other than rice—gluten-free ones such as amaranth
and quinoa, as well as wheat. As a whole, those grains were lower in arsenic than rice.
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Arsenic has two chemical forms, inorganic and organic (which can be less toxic), and is naturally part of the
minerals in the earth’s crust. Arsenic also has been released into the environment though the use of
pesticides and poultry fertilizer. (Chickens can be fed arsenic). Therefore, it’s in soil and water. Rice tends
to absorb arsenic more readily than many other plants.
In very large amounts, arsenic can kill quickly. But of greater concern for most people is that regular
exposure to small amounts can increase the risk of bladder, lung and skin cancer, as well as heart disease
and type 2 diabetes.
What we Found
Scientists at our Food Safety and Sustainability Center tested 128 samples of basmati, jasmine, and sushi
rice for arsenic. We combined the data with the results of our 2012 tests and data from the Food and Drug
Administration’s analysis of arsenic in rice for a total of 697 samples of rice We also looked at the IA levels in
114 samples of nonrice grains. Next, we analyzed FDA data on the IA content of 656 processed ricecontaining products (many gluten-free). Our findings and advice:
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There’s no federal limit for arsenic in rice or rice products. Since 2012, our food-safety experts have
been calling on the FDA to set one. Meanwhile, use our point system (below) to reduce your arsenic
exposure without eliminating rice.
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White basmati rice from California, India, and Pakistan, and sushi rice from the U.S. on average has half
of the IA amount of most other types of rice. Our findings led us to treat those specific rices from those
areas differently from other types of rice and rices grown in other regions. Based on our data, we
calculated that consumers could have about twice as many weekly servings as we previously
recommended if that was the only rice product someone ate. For adults, that adds up to 4 1/2 servings
per week; children could have 2 3/4 servings.
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Brown Rice has 80 percent more IA on average than white rice of the same type. Arsenic accumulates
in the grain’s outer layers, which are removed to make white rice. Brown has more nutrients, though, so
you shouldn’t switch entirely to white rice. Brown basmati from California, India, or Pakistan is the best
choice; it has about a third less IA than other brown rices.
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All types of rice (except sushi and quick cooking) with a label indicating that it’s from the U.S., Arkansas,
Louisiana, or Texas had the highest levels of IA in our tests. For instance, white rices from California
have 38 percent less IA than white rices from other parts of the country.
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Organic rice takes up arsenic the same way conventional rice does, so don’t rely on organic to have less
arsenic.
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The gluten-free grains amaranth, buckwheat, millet, and polenta or grits had negligible levels of IA.
Bulgur, barley, and faro, which contain gluten, also have very little arsenic.
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Quinoa (also gluten-free), had average IA levels comparable to those of other alternative grains. But
some samples had quite a bit more. Though they were still much lower than any of the rices, those
splkes, illustrate the importance of varying the types of grains you eat.
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Children should rarely eat hot rice cereal or rice pasta. Our analysis found that those foods can have
much more IA than our 2012 data showed. Just one serving of either could put kids over the maximum
amount of rice they should have in a week. Rice cakes supply close to the weekly limit in one serving.
Rice drinks are also high in arsenic, and children younger than 5 shouldn’t drink them instead of milk.
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Education Volunteers
to assist at the Chapter information tables at various events and trade shows.
Training provided!
Peer Counselling
we occasionally have newly diagnosed Celiacs ask to meet one-to-one to discuss the challenges –
if you would like to assist in this way, we would like to have you join us!
Professional Chef/Registered Dieticians
For availability to present cooking demos at schools and community centres.
Restaurant Volunteers
to assist with training/education to local restaurants and keeping gluten-free,
celiac-safe restaurant listings current.
Training provided!
Contact the Calgary office at 403-237-0304 or Email [email protected] with your availability.
Help Us Keep Up to Date!
The Canadian Celiac Association website has a new “Member Log-in” feature where
members can update their contact information, renew their memberships, purchase
items through the online store, and much more!
Go to the Canadian Celiac Association’s website www.celiac.ca and click on the
“Member Log-in” link. You will be asked to create a user ID and password that will
allow you to access your membership account.
Members are encouraged to use this function to keep their contact information up-todate to ensure they get newsletters, food alerts and other important information that
the Chapter sends out.
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Month of May 30 Days of Giveaways- Retweet to Win!
Follow us on Facebook, Twitter @CalgaryCeliac to win all sorts of wonderful prizes throughout the
month of May – more information will be on our website www.calgaryceliac.ca
Friday & Saturday - May 2 & 3 *Info Booth - Gluten Free Expo
www.glutenfreeexpo.ca
Big Four Building, Stampede Park
Monday, May 4 -Celiac 101 - Information Night – 7pm, Calgary office
Featuring “Ask a Dietitian”, Jacqueline Gates, R.D.
Wednesday, May 6 - **Wellness Kitchen, South Calgary Campus
Gluten-Free Baking for Beginners
Tuesday, May 12 *Safeway Gluten-Free Products tour
7-9 PM --- Westhills Safeway
(meet at the Pharmacy Dept)
200 Stewart Green SW
Phone to register 403-246-0336
Wednesday, May 27 *Safeway Gluten-Free Products tour
10-12 Noon --- North Hill Safeway (meet at the Pharmacy Dept)
1846, 1632 - 14 Ave NW Phone to Register 403-210-0224
*Information booth on celiac disease, CCA membership information and more will be on site at
these events
**discount available for current CCA members – call or email the office with your membership
number
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STRONGER TOGETHER
Canadian Celiac Association – Manitoba Chapter
Presents
Gluten Free Information Forum & Food Exhibition
Saturday, June 6th, 2015
Canad Inns Destination Centre Polo Park
1405 St. Matthews Ave Winnipeg, MB R3G 0K5
ph: (204) 775-8791 fx: (204) 783-4039 tf: 1-888 33-CANAD (22623)
www.canadinns.com
Hotel Rooms: Contact Canad Inns directly. Book before May 1/2015 and use the conference booking #271156 to
receive a discounted rate of $118/night based on double occupancy.
Conference Details
8:00 - 5:00
Food Exhibition open to conference attendees (open from 11:00 – 5:00 for the general public)
8:30 - 9:30
Dr. Stefano Guandalini, MD, Celiac Disease Centre, University of Chicago “Advances in Celiac
Disease: What Causes it, How to Diagnose and Treat it Today and in the Future”
9:30 - 10:30
Dr. Jocelyn Silvester, PhD, MD, FRCP(C), Boston Children’s Hospital, Harvard Medical School
“What Canadians with Celiac Disease have Taught us: A Research Update”
10:30 - 11:00
Break/Visit exhibits
11:00 - 11:20
Dr. J. Toole, BSc MD FRCP(C), “Itchy, Itchy, Itchy Dermatitis Herpetiformis”
11:20 - 12:20
Nicole Aylward, RD, “Feeding the Diabetic Celiac”
12:20 - 1:15
Lunch/Visit exhibits
1:15 - 2:15
Sara Vollmer, Director of Social Programs at Gluten Intolerance Group
“The Long and Winding Road to Diagnosis”
2:15 - 2:30
Dr. Kanwal Brar, BSc MD, CCFP, “Role of the Family Physician”
2:30 - 3:00
Break/Visit exhibits
3:00 - 3:45
Dr. Anne Roland Lee, EdD, RDN, LD Lyndhurst, New Jersey
“The Impact of Social Support Networks on Quality of Life in Celiac Disease”
3:45 - 4:30
Panel / Q&A
Facilitator: Dr. Donald Duerksen, MD, FRCP(C)
Participants: Dr. Stefano Guandalini, Dr. Jocelyn Silvester, Nicole Aylward,
Sara Vollmer, Dr. Anne Roland Lee, and Dr. Kanwal Brar
4:30 - 5:00
Visit exhibits
Www.manitobaceliac.com
[email protected]
204-772-6979
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STRONGER TOGETHER
Registration Form
Gluten Free Information Forum & Food Exhibition
Saturday, June 6th, 2015
Canad Inns Destination Centre Polo Park
1405 St. Matthews Ave Winnipeg, MB.
Please Print
(one form per attendee)
Name:______________________________________________________________________
Address: ______________________________________________________________________
City: ______________________ Province: ____________________ Postal Code: ____________
Phone: _____________________Email: _____________________________________________
Registration includes: GF lunch, refreshment breaks, & entrance to the Food Exhibition
DIETARY RESTRICTIONS (other than gluten-free):
Please list: _____________________________________________________________________
Member price:
$100.00
(early bird price until April 15, 2015 $75.00)
Membership #_________________
$__________________________
(note: membership is valid for each member of the
household)
Non-Member price:
$125.00
(early bird price until April 15, 2015 $100.00)
$ __________________________
Become a member: $65.00 (includes new member kit)
Renew membership: $50.00
Please download & attach membership form available on the Manitoba Celiac website or pay online at www.celiac.ca
Mail Registration Form & Cheque to:
Canadian Celiac Association – Manitoba Chapter
204-825 Sherbrook Street, Winnipeg, Manitoba R3A 1M5
Cheques made payable to: Canadian Celiac Association – Manitoba Chapter
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Presenters at the Gluten Free Information
Forum & Food Exhibition
Stefano Guandalini, MD
Professor of Pediatrics
Section Chief, Pediatric Gastroenterology, Hepatology, and Nutrition
Founder and Medical Director, University of Chicago Celiac Disease Center
Stefano Guandalini, MD, is an internationally recognized expert on celiac disease,
a digestive disease that damages the small intestine and interferes with absorption
of nutrients from food. He is also known for his expertise in the research and treatment of other diarrheal diseases in children.
Dr. Guandalini's clinical and research efforts have greatly influenced the way celiac
disease is diagnosed and treated today. His work contributed to the revision of 20year-old guidelines for celiac disease diagnosis. These guidelines are now used
worldwide for the diagnosis of celiac disease in both children and adults.
Dr. Guandalini created the University of Chicago Celiac Disease Center in response
to the low rate of celiac disease detection in the United States. This innovative program is dedicated to patient care services, research activities, medical education,
and public awareness initiatives in order to increase the rate of celiac diagnoses
and improve the lives of celiac patients. The Celiac Disease Center serves patients
of all ages.
Dr. Guandalini is the past president of the Federation of International Societies for
Pediatric Gastroenterology, Hepatology, and Nutrition. He was selected from a
worldwide pool of candidates to be the first president of this federation.
Dr. Guandalini is the president of the North American Society for the Study of Celiac
Disease.
Sara Vollmer
Director of Social Programs at the Gluten Intolerance Group of North America
If you want to laugh, Sara Vollmer will help you! Sara Vollmer was diagnosed as an
11 month old child with Celiac Disease and her parents were told she would grow
out of it. So, she was back on regular food, but sick most of her life. She began
searching for answers at 27 years old and 3 years later was finally diagnosed with
Dermatitis Herpetiformis in April 2007. Getting this disease has empowered her to
educate one person at a time, to find good in every day. When those eating glutenfree educate themselves, they find the gluten-free diet less overwhelming. Being
gluten free isn’t the worst thing and with humor and a good support system, it becomes easier to feel less “delicate.”
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Dr. Jocelyn Silvester MD, FRCP(C), PhD
Boston Children's Hospital, Harvard Medical School
Dr. Silvester is a pediatrician and scientist with a special interest in what happens to
patients once they have been diagnosed with celiac disease. She received her MD
from Dalhousie University and her PhD from the University of Cambridge. Currently,
Dr. Silvester is a Fellow in Pediatric Gastroenterology at Boston Children's Hospital,
Harvard Medical School and a Resident in the Clinician Investigator Program at the
University of Manitoba. She thanks the donors to the Canadian Celiac Association
JA Campbell Fund for supporting her research.
Dr. Kanwal Brar BSc MD CCFP
Dr Brar is a practicing family physician at Pritchard Farm Health Centre. He also
does Hospitalist work out of Seven Oaks Hospital. He shares a special interest in
Celiac Disease and its related clinical manifestations.
Nicole Aylward
Nicole Aylward began her nutrition career with the Northern Diabetes Health Network in Sioux Lookout, Ontario. She joined the Winnipeg Diabetes Education Resource Centre for Children and Adolescents in 2000. During her time with the
DER-CA, she obtained a certified diabetes educator designation. In 2012 Nicole
Joined the pediatric gastroenterology team at children’s hospital in Winnipeg, Manitoba. Nicole has been involved with the Canadian Diabetes Association’s summer
camp for over a decade, ensuring that the nutritional needs of children living with
type 1 diabetes and celiac disease are met.
Dr. John W. P. Toole, BSc MD FRCP(C)
Dr. Toole's current positions include the Head of the Section of Dermatology and Professor of Medicine
in the Department of Medicine, and Associate Professor in the Department of Pediatrics at the University
of Manitoba. Dr. Toole is also the Dermatologist-in-Chief at the Winnipeg Regional Health Authority.
Anne Lee, EdD, RDN, LD
Anne is currently the Professionals Manager at Dr. Schar USA, Inc. Previously she was the nutritionist at
the Celiac Disease Center at Columbia University in New York City. Anne is involved in consumer education and research. Her research has resulted in published articles on the effect of a gluten-free diet on
the quality of life, nutritional adequacy of the gluten free diet, and the economic impact of a gluten free
diet. She has authored a chapter in a nutrition text and co-authored a chapter in a gastroenterology text
on celiac disease. Anne has developed numerous educational materials on the gluten free diet for both
patients and professionals. She has published articles on the effect of a gluten-free diet on the quality of
life, nutritional adequacy, and the economic impact of a gluten free diet. Anne is a member of the American Dietetic Association, and has been a member of the Evidence Analysis Library project on celiac disease and has been a reviewer for the On Line Nutrition Care Manual.
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Tips to Avoid Cross Contamination in a Kitchen
that contains Wheat
Cross contamination practices are important in any kitchen to ensure a
safe environment for cooking gluten free (GF) meals. Many people chose
not to have a completely gluten free kitchen allowing other family
members to eat cereals, bread and other wheat containing item. Here
are some areas to consider when organizing your kitchen. Remember
that the person who lives GF is going to be the quickest to adopt new
practices. Be patient and encouraging to others as they learn.
Storage
1. Identify and label specific cupboards or
shelves as GF. Spend a bit of timing thinking
about a theme such as “red”; all red containers,
red tape, red labels so it becomes easy for
everyone to recognize from the cupboards to the
fridge and freezer.
2. Put gluten containing items on the bottom
shelves to avoid any crumbs falling into the GF
containers. Put GF items on upper shelves when
possible.
3. Clearly mark items in a way that makes sense
to you and others in your house. Consider
brightly colored stickers or labels for all GF
items. Consider a big X or toxic waste symbols
for gluten containing items. Consider purchasing
a label maker. Have fun with it!
4. Designate bins to keep GF items together.
This can be done in the fridge and in your
cupboards. It also helps with items that are not
yet labelled or will not be labelled.
5. Designate bins in the freezer to keep GF items
separate. Choose containers with easy-to-open
lids.
6. Use trays for wheat containing items like a
toaster used by other family members. This can
help contain crumbs.
7. Designate separate cutting boards for GF use
only. Consider two boards, one medium and one
large, then use flexible cutting mats on top of
them. Write on the flexible cutting mats with
permanent marker (GF, sweet, savory etc) You
can have fun with that too!
8. Good kitchen knives can be costly so you may
not want to have separate knives for gluten and
GF use. Knife blocks can collect hidden wheat
crumbs so consider storing knives in drawers or
magnetically attached to a metal strip mounted
on the wall.
9. Implement a strict policy of NO DOUBLE
DIPPING, double using, double stirring. This
means no teaspoon goes in the baking soda and
then the flour, no measuring cup goes in the
sugar then the flour, no knife goes in the butter
then the jam, no knife cuts bread then gets a
quick wipe and put away. You get the idea. Once
everyone catches onto the concept it becomes a
way of working in a kitchen. Try really hard
never to complain about how much dirty cutlery
there is!
10. If you choose to keep wheat flour, designate
a bottom drawer or large bin with any tools that
might be needed for its’ use such as measuring
cups, rolling pin, etc.
11. Use sturdy containers to store frequently
used items and have plenty of them. Consider an
empty jam jar or container that won’t easily tip
over. They can be on the counter or in a
cupboard or drawer. Consider one for small
spoons, one for small spreaders and one for small
spatulas/whisks.
Courtesy of Cinde Little www.everydayglutenfreegourmet.ca
17
@CalgaryCeliac
18
CASINO TIME IS HERE AGAIN!
Our next casino event will occur Thursday August 27 and Friday August 28, 2015.
We have 35+ volunteer shifts to cover. The skills needed will be taught at the event. Day and
evening shifts are available. The hours are listed below.
Please fill out the attached AGLC Application form and either scan/email to Ralph Barnett:
[email protected] or mail to: 231—37th Avenue NE, Calgary, AB T2E 8J2. Although the
application form does not ask for it, if you could provide your email address it will make the
communication process easier.
For those working late shifts, security guards are available to escort you to your car. Note, you
must be conviction free for the last five years.
The following shifts are available for each position:
Bankers
10:55 am—7:15 pm
or
7:15pm to 3:15 am
Cashiers
11:20 am to 7:30 pm
or
7:15 pm to 3:15 am
Chiprunners
11:20 am to 7:30 pm
or
7:15pm to 3:15 am
Countroom staff
11:30pm to 3:30 am
Working a casino is a great opportunity to chat with fellow CCA Calgary members, contribute to
the financial well-being of the chapter, and taste some novel gluten free food. Each shift worker is
entitled to a meal from the on-site restaurant during her/his shift. However, Calgary Chapter
always organizes Gluten Free food for those of us who prefer/require. It is a great opportunity to
try gluten free food you may not have run into before.
The street address of the event is:
Cash Casino
4040 Blackfoot Trail SE
Calgary, Alberta
403-287-1635
As your brand new Casino coordinator, I look forward to hearing from you soon and working with
you in August.
Ralph Barnett
19
20
We were shocked and saddened to hear that our dear friend Fay Stenvig passed away
unexpectedly on December 14, 2014 at her home.
Several years ago, Fay met Clarice while they were shopping in the gluten-free section of a
local supermarket. They introduced each other and started talking about the need to increase
the support again for those with Celiac Disease. From that meeting, the current Red Deer
Celiac Support Group emerged.
Fay was a tireless worker for the Red Deer Celiac Support Group. She excelled in helping
those dealing with the gluten-free diet. Her passion has touched many lives.
Fay is survived by her husband Ed, her three sons Sheldon, Wendell, and Kim and their
families. There will be a private family celebration of Fay's life. Her obituary will be in the Red
Deer Advocate.
If desired, donations for Celiac Research may be made in Fay's memory to:
Calgary Chapter of the Canadian Celiac Association,
231 - 37 Ave. NE, Calgary, Alberta, T2E 8J2
Fay, you will be missed deeply.
You were not only a co-worker but a dear and compassionate friend.
You left behind a legacy that will continue to touch many lives.
The Red Deer Celiac Support Group will carry on as part of this legacy.
Rest in peace, dear friend.
Until we meet again, Clarice Schulz and Marlene Kallstrom-Barritt
.
21
NEWS from Red Deer
Happy New Year Everyone!
The Red Deer Celiac Support Group is getting back in full swing.
We are reminded often of Fay Stenvig's absence (she passed away unexpectedly on December 14) but
we know she would want us to carry on and continue to provide support to those with Celiac Disease and
Gluten Intolerance regarding the gluten-free diet.
We meet the 3rd Tuesday of the month at Sobeys's South
Coffee Lounge
2011- 22 Street, Red Deer from 7 PM to 8:30 PM
Drop-in or stay and visit
Free Coffee
We share information and give support about issues pertaining to the gluten-free lifestyle
ie. symptoms, diagnosis, shopping, gluten-free products, cross-contamination, recipes.
In 2015, our Celiac Support Group will meet on:
March 17—April 21—May 19—June 16—September 15
October 20—November 17
We are in the stages of reorganizing ourselves for the
Celiac Support Group activities.
If you would like to be part of the leadership or volunteer team,
please phone Clarice at 302-341-4351 or Marlene at 403-3346-6235.
We sure would appreciate any help you may have to give.
Let's help others as we were helped!
Eat well,
Marlene Kallstrom-Barritt
22
Tune into www.gfyyc.com website for tips and recommendations for living
gluten free in Calgary!
Connecting with people locally and internationally who are living gluten free, sharing
recipe ideas and new research from some of our favorite food bloggers, promoting
gluten free menu items from local restaurants and of course encouraging more local
restaurants to offer gluten free options!
Membership Report
Membership has its Benefits
We need your support
We value your membership
If you have received your renewal from National, we encourage you to renew your membership.



You can renew it on-line at www.celica.ca
Call the National Office at 1-800-363-7296 or local office 403-237-0304
By mail: 5025 Orbitor Dr., Bldg 1—Suite 400, Mississauga, ONT L4W 4Y5
New Memberships:
1 year —$65
3 years—save 10%
5 years—save 20%
Renewed Memberships:
1 year renewal—$50
3 year renewal—save 10%
5 year renewal—save 20% (one free year)
Your membership helps support our National Office (3 Celiac Newsletters). Brings Celiac
Awareness to all Communities and helps run the Chapter Offices.
The portion the chapters receive helps to provide local celiac awareness, attend various Trade
Shows, organize member’s events and publish chapter newsletters.
If you have any questions about your membership, call the local chapter at (403) 237-0304 or National Office
at 1-800-363-7296.
23
CALENDAR OF EVENTS
REGISTRATION FOR EVENTS IS ONLINE
(No access to a computer? Please call the office and we will be happy to register you over the
phone 403-237-0304)
Please check our website and facebook page often for updates - www.calgaryceliac.ca
Tuesday, March 10
**Wellness Kitchen, South Calgary Campus GF Baking for
Beginners
Monday, March 23
Celiac 101 - Information Night – 7pm, Calgary office
Saturday, March 28
Celiac Disease Seminar – Cardel Theatre 1-4pm
Tuesday, March 31
**Wellness Kitchen, South Calgary Campus
GF Whole Foods Cooking Demo Class
Saturday, April 18
*AGM – 11:30 am start – Light lunch, AGM and
Speaker Cinde Little – Marda Loop Community Centre
Sunday, April 26
Volunteer Appreciation Bruch– Delta Hotel South – 10 a.m.
MAY is Celiac Awareness Month – Check our Special Section for May Events!
Monday, June 22
Saturday, July 4
Wendy T’s Annual GF Stampede Breakfast
M-F, July 6-10
Rod McDaniel’s Celiac Kid’s Camp – registration is open!
Thurs. and Friday,
Aug 27/28
CASINO – Volunteers Needed – contact the office
Monday, September 14
Monday, November 16
Celiac 101 -Information Night – 7pm, Calgary office
Saturday, November 21
Breakfast With Santa -Marda Loop Community
*denotes Members Only events
**discount code available to current members – contact the office for more information
24
25
Following a Gluten-Free Diet Just Got Easier!
Gluten-Free 24/7: An App to Assist When Shopping for
Gluten-Free Foods. Find us in the app store
Toronto, ON (PRWEB) October 15, 2014 -- 30
PT Design Inc., based in Parry Sound, Ontario
and the Canadian Celiac Association (CCA),
jointly announced today the launch of GlutenFree 24/7, an app that assists those dealing
with celiac disease or gluten sensitivity, as
they shop for safe gluten-free foods and
ingredients. The App, which may be
accessed from an Apple Device,
allows users to review ingredients in
products to determine if they contain
gluten or not and registered users
also have further administrative
capabilities. To download the App or
to view it in your browser, visit
www.glutenfree247.ca.
Sue Newell, Operations Manager of
the CCA states that “although
statistics are not readily available, it is
estimated that 7 in every 100 people in North
America are affected by celiac disease or nonceliac gluten sensitivity and the only current
treatment for these conditions is maintaining a
gluten-free diet, for life”. As a result, Newell
sees the need to assist consumers struggling
to shop for gluten-free foods. Foods containing
gluten include wheat, rye, barley, oats, and
most ingredients derived from these sources.
The shopping challenges of continually reading
the details of product labels, makes it difficult to
know which foods actually contain these hidden
ingredients. “Gluten-Free 24/7 is a convenient,
portable and easy to reference food and
ingredients list,” says Newell.
As owners of the app, and to ensure
the efficacy of the content within the
app, 30 PT Design Inc. worked closely
with the Canadian Celiac
Association (CCA) during the
development of Gluten-Free 24/7 and
is excited to have CCA’s exclusive
endorsement. Gluten-Free 24/7 is
based on the CCA’s latest version of
their published Pocket Dictionary
titled Acceptability of Foods & Food
Ingredients for the Gluten-Free Diet.
Future versions of the App will include
barcode-scanning functionality, links to recipes
containing favorite ingredients, and store
tracking of desired certified gluten-free
products, based on the user’s location.
Since 2011, 30 PT Design Inc. ;has been
dedicated to designing and developing leading
mobile device applications.
26
About the Gluten-Free Certification
Program
An increasing number of consumers suffer from celiac disease or non-celiac gluten sensitivity. There is no cure for
people suffering from these ailments and the only remedy is to adhere to a strict gluten-free diet for life. To learn
more about celiac disease and gluten sensitivity please visit the Canadian Celiac Association (CCA) or the National
Foundation for Celiac Awareness (NFCA).
Over 25 million North Americans looking for gluten-free products are
confused and overwhelmed by the number of gluten-free label claims in the market. They are looking for a way to
identify safe, reliable gluten-free products they can trust, hence the development of the Gluten-Free Certification
Program (GFCP).
In 2009 the CCA commissioned the development of a voluntary certification program based on a preventative,
science-based approach for managing the safe production of gluten-free products – The Gluten-Free Certification
Program. The GFCP was established with consensus from consumer and industry associations, retailers,
manufacturers, and government agencies.
Key Program Objectives Include





Helping consumers to make clear and informed safe, gluten-free product choices
Increase ease of access to gluten-free products
Broaden the scope of available gluten-free products
Create awareness with medical doctors and other medical practitioners
Be trusted by consumers seeking gluten-free products
The Program is endorsed by North America’s most trusted consumer celiac societies, the National Foundation for
Celiac Awareness (NFCA) and the Canadian Celiac Association (CCA). These endorsements are communicated to
consumers through the NFCA and CCA GFCP certification trademarks on product packaging and marketing
collaterals.
Products displaying a GFCP trademark have been manufactured in a facility which successfully undergoes a robust,
non-biased, annual third party audit. This audit verifies the facility’s ability to routinely meet the stringent GFCP
standard requirements for managing the production of gluten-free products.
Today the Gluten-Free Certification Program provides consumers the ability to shop with confidence by selecting
those safe, reliable and gluten-free products displaying a GFCP trademark.
For a list of CF Certified Products, check out the link from www.celiac.ca to Gluten Free Certificate Programs.
http://www.glutenfreecert.com/consumers/certification-directory/
27
Can Celiac Disease Affect the Brain?
This article, with the permission of Moises Velasquez-Manoff, is a reprint that originally ran in New York Times
Sunday Edition – October 11, 2014
By MOISES VELASQUEZ-MANOFF
When Andre H. Lagrange, a neurologist at
Vanderbilt University in Nashville, saw the
ominous white spots on the patient’s brain scan, he
considered infection or lymphoma, a type of cancer.
But tests ruled out both. Meanwhile, anti-epilepsy
drugs failed to halt the man’s seizures. Stumped, Dr.
Lagrange turned to something the mother of the 30year-old man kept repeating. The fits coincided, she
insisted, with spells of constipation and diarrhea.
That, along with an odd rash, prompted Dr.
Lagrange to think beyond the brain. Antibody tests,
followed by an intestinal
biopsy, indicated celiac
disease, an autoimmune
disorder
of
the
gut
triggered by the gluten
proteins in wheat and other
grains. Once on a glutenfree diet, the man’s
seizures stopped; those
brain lesions gradually
disappeared. He made a
“nearly
complete
recovery,” Dr. Lagrange
told me.
I began encountering case descriptions like this
some years ago as I researched autoimmune disease.
The first few seemed like random noise in an
already nebulous field. But as I amassed more —
describing seizures, hallucinations, psychotic breaks
and even, in one published case, what looked like
regressive autism, all ultimately associated with
celiac disease — they began to seem less like
anomalies, and more like a frontier in celiac
research.
They tended to follow a similar plot. What looked
like neurological or psychiatric symptoms appeared
suddenly. The physician ran through a diagnostic
checklist without success. Drugs directed at the
brain failed. Some clue suggestive of celiac disease
was observed. The diagnosis was made. And the
patient recovered on a gluten-free diet.
The cases highlighted, in an unusually concrete
fashion, the so-called gut-brain axis. The supposed
link between the intestinal tract and the central
nervous system is much discussed in science
journals, often in the context of the microbial
community inhabiting the gut. But it’s unclear how,
really, we can leverage the link to improve health.
Here, though, was a rather
spectacular
example:
Treating an autoimmune
disease of the gut (by
avoiding gluten) resolved
what
looked
like
a
debilitating disorder of the
brain. The broader takeaway
was that, in some subset of
patients,
apparent
neurological
symptoms
could signal undiagnosed
celiac disease.
These are individual cases, but Celiac disease has
long been associated with symptoms beyond the
gut, including blistering rashes, burning nerve pain,
and a loss of muscle control called ataxia.
Historically, scientists often attributed these
problems to nutrient deficiencies, which
undoubtedly occur in some cases. Gut inflammation
can hinder the absorption of critical nutrients, such
as copper or B vitamins, prompting neurological
dysfunction.
But as antibodies specific to tissues beyond the gut
have come to light, some now suspect that the
autoimmune firestorm ignited in the gut may
descend on other organs, including the brain. This
idea, which remains hypothetical, has gained
28
traction during a time of progress in understanding
autoimmune diseases of the central nervous system.
At the Mayo Clinic in Rochester, Minn., a center
of research on neurological autoimmunity, patients
with autoimmune epilepsy, dementia and other
recently described autoimmune disorders are
frequently “cured” with immunotherapy. That
usually involves some combination of steroidal
immune-suppressants,
intravenous
immunoglobulin-G, which consists of antibodies
from donors, and plasmapheresis, a procedure that
removes antibodies from the blood.
The Mayo Clinic is on track to run 140,000 tests
this year for autoimmune disorders of the brain,
about a 20 percent increase over last year. Onetenth of samples usually come back positive for the
self-directed antibodies indicative of autoimmunity,
said Sean J. Pittock, a neurologist there. Many of
these patients have cancers, which can trigger an
attack. But a fraction have an autoimmune disease
of the brain.
“There are people out there who are very ill and in
nursing homes, and their condition is treatable and
reversible,” he said. “And they’re being missed.”
It’s rare, but he estimates these patients to number
in the many thousands.
One such story comes from the journalist Susannah
Cahalan whose memoir “Brain on Fire” details her
bout with autoimmune encephalitis. Her sudden
descent into “madness” resembled a psychotic
break. And just a few years earlier, before the
condition was understood to be autoimmune, she
might have been considered lost to psychosis and
institutionalized. But in 2009, Ms. Cahalan, the
217th patient to get the diagnosis of what’s called
anti-NMDA receptor encephalitis, was treated for
her autoimmune disorder and recovered.
Celiac disease differs from most other autoimmune
diseases in one critical respect: The trigger, gluten,
is known. And in most cases, removing gluten will
turn off the autoimmune destruction in the gut.
Around 10 percent of people with celiac disease,
and possibly more, are thought to suffer
neurological symptoms, ranging from headache and
nerve pain, to ataxia and to epilepsy.
When I called Alessio Fasano,
director of the Center for
Celiac
Research
at
Massachusetts
General
Hospital in Boston, he spoke
of his own celiac-related
miracle stories. In one, a boy
with autism-like symptoms
actually had undiagnosed celiac disease, and
recovered on a gluten-free diet. Dr. Fasano told me
he had seen a few similar cases in his native Italy.
In another, a former professor diagnosed with
dementia and institutionalized, recovered on a
gluten-free diet. Her doctors knew she had celiac
disease, but thought it irrelevant to her degenerative
brain disorder.
Some researchers have proposed autoimmune
mechanisms to explain these phenomena. The
presence of antibodies that bind to an enzyme called
transglutaminase 2 is used to help diagnose celiac
disease. Among other functions, transglutaminases
help seal barriers in the body. Scientists at the Royal
Hallamshire Hospital in Sheffield, Britain, have
identified an antibody that binds to a version of
transglutaminase, called TG6, which occurs
primarily in the brain.
This antibody, they argue, may identify celiac
patients at risk for neurological complications. When
celiac patients with ataxia adopt a gluten-free diet,
they showed last year, those brain-directed
antibodies decline and their symptoms improved.
And injecting the antibodies into the brains of mice
prompts ataxia-like symptoms, suggesting that they
can cause (rather than result from) disease.
Not everyone buys the idea, however. In a recent
study, the neuroimmunologist Andrew McKeon at
the Mayo Clinic mostly found copper deficiencies in
his celiac patients with neurological problems; others
had autoimmune diseases of the central nervous
system. A relative minority — six of 33 — saw
neurological improvements on a gluten-free diet.
Rather than celiac disease driving autoimmune brain
problems, he thinks, distinct autoimmune diseases
are likely to cluster in the same individual. Avoiding
gluten won’t entirely mend these patients.
29
The even more controversial idea is that a subset of
patients mounts an immune response to gluten
without obvious intestinal inflammation, and
develops
neurological
symptoms.
Marios
Hadjivassiliou, a neurologist at the Royal
Hallamshire Hospital, calls one variant of this
entity “gluten ataxia”: a gluten-triggered disease
whose primary symptoms occur in the brain.
Although the idea remains debated, physicians I
queried weren’t ready to dismiss it. That’s partly
because some years ago, Armin Alaedini, an
immunologist now at Columbia University, found
that antibodies directed at gliadin, a gluten protein,
could cross-react with proteins in the brain. The
finding suggests that, by some coincidence, certain
proteins on neurons structurally resemble proteins in
wheat. Meaning that, if your immune system attacks
gluten, it might also inadvertently pursue brain
tissue.
This discovery has helped revive an old idea about
schizophrenia. Might an immune reaction to wheat
contribute in some cases? In 2011, Johns Hopkins
University scientists found that nearly one-quarter
of serum samples from some 1,400 schizophrenia
patients had anti-gliadin antibodies, compared with
just 3 percent of healthy controls. Of the subset with
those antibodies, one-fifth also had those antibodies
to transglutaminase 6 linked with neurological
dysfunction, compared with 6 percent of healthy
controls.
It’s unclear if these antibodies contribute to
schizophrenia, result from it, or are irrelevant to it.
Dr. McKeon considers some of the antibody tests to
be poor diagnostic tools. And Dr. Alaedini suspects
that, rather than causing problems, they may indicate
systemic inflammation and a defect in the intestinal
barrier. Numerous immune abnormalities have been
described in schizophrenia.
But in a pilot study on two patients with those
antibodies, Deanna L. Kelly, a researcher at the
University of Maryland in Baltimore, found that a
gluten-free diet alleviated some symptoms. Now Dr.
Kelly is beginning a larger, gluten-free intervention
on that subgroup.
By one recent estimate, meanwhile, one in three
Americans dabbles in a gluten-free diet. That vastly
outnumbers those thought to have celiac disease —
about 1 percent — or the (still unmeasurable)
percentage of people with gluten sensitivity,
estimated at slightly higher. And yet, the prevalence
of celiac disease is indeed rising. Symptoms are
increasingly understood to manifest beyond the gut,
including occasionally in the brain. Gluten
sensitivity may yet prove to be real and measurable.
No one I spoke to recommends going on a glutenfree diet proactively. But when sudden and
inexplicable neurological problems arise, it’s not
completely far-fetched to raise the gluten question
with your doctor. It just might provide an answer.
Moises Velasquez-Manoff is a science writer and
the author of “An Epidemic of Absence.”
A version of this op-ed appears in print on October
12, 2014, on page SR6 of the New York edition with
the headline: Can Celiac Disease Affect the Brain?
Signed, Sealed, Delivered
Mailing Ltd.
2406 - 42 Street SE
Calgary, AB T2B 1G7
Phone: (403) 272-7221
A Complete Mailing Service that Makes a Difference
30
Traveling—Maui, Hawaii
By Lynn Dudley
On my most recent trip to Maui in November
2014, I discovered a great gluten free
restaurant in Kihei, called Maui Brick Oven.
The owner/chef is celiac and the entire
restaurant is 100% gluten free, so no fear of
cross contamination.
This family owned and operated restaurant is a
small, comfortable space located in a strip mall
on S Kihei Road next to Longs Drug Store.
They are open for dinner only from 4pm to
9pm, Monday to Saturday. Service was
excellent.
The menu is varied and centers around their
signature gourmet pizzas, select from their
combos or build your own with your choice of
meats, vegetables/fruit and cheese. Appetizers
include breaded mozzarella cheese sticks,
onion rings (very yummy), coconut shrimp and
teriyaki chicken skewers.
Besides pizza, for the main course they have a
selection of salads, chicken or eggplant
parmesan, fish and chips (calamari option),
stuffed chicken and spaghetti.
To finish your meal they offer some great
dessert items including chocolate molten lava
care, brownie sundae and a caramel apple
amaretto dessert.
A children’s menu is also available with all the
favorites including, mac and cheese, breaded
chicken tenders and spaghetti.
Want beer or wine with your meal, its bring
your own. The restaurant will charge you a
corkage fee of $5 for a bottle of wine or $1 per
bottle of beer. Longs Drug Store is next door
and sells wine and beer at regular retail prices.
For more information visit their website at
mauibrickoven.com, find them on Facebook,
Yelp, Trip Advisor, Urbanspoon and Find Me
Gluten Free.
Maui Brick Oven
1215 S. Kihei Road
Kihei, Maui, Hawaii
808-875-7896
[email protected]
Traveling—Germany, Munich
By Jim Calverley
On my most recent trip to Germany I was fortunate to find a fantastic
restaurant in Munich that has many gluten free items on their menu. They
even make their own bread and use it for breading many foods.
I have been dying for weiner schnitzel for years and was so happy it was
on their menu. Fantastic. I will return to Gastof Obermaier every time I
visit Munich.
Most other restaurants in Munich are familiar with celiac disease but do not cater or alter their menu to
service those who are suffering from a gluten allergy.
In most cases, I was offered some potatoes and plain meat grilled. Not very appetizing.
On the other hand, there is a chain of health food stores that have an abundance of gluten free products. It is
called Vitalia/Reformhas and they have many locations not only in Munich but throughout Germany.
31
32
Is barley-malt beer that is labelled “gluten-free”
safe for people with celiac disease?
Is it really free of gluten?
Is this gluten-free beer really gluten-free? The label says “Gluten-Free”, but wait, look closely at the
ingredients. Beers made of gluten-free grains such as buckwheat, millet, sorghum, or rice can be labelled
“gluten-free” and are great choices for people diagnosed with celiac disease.
Testing for gluten in barley-malt beer: The ELISA tests that are suitable for testing gluten in food are not
accurate at detecting gluten fragments in beer that has been fermented or treated with enzymes. Every
sample of barley-based beer tested by Health Canada using a Mass Spectrometer have contained gluten
fragments while the ELISA test results on the same product were negative.
Why not drink gluten-free barley-malt beer? Health Canada does not accept ELISA results to be
sufficient proof of the level or absence of gluten in barley-based beers. Beer manufacturers must prove that
the gluten fragment content is <20 ppm using a Mass Spectrometer.
Which companies are using the Mass Spectrometer to test barley-based beer? None. Canadian and
US experts on this topic are not aware of even 1 beer company that uses a Mass Spectrometer to test for
gluten fragments in their beer.
What is a celiac beer drinker to do? Choose the known safe gluten-free beers made of buckwheat,
millet, sorghum, corn or rice.
Reading US beer labels: In the United States gluten-free barley-malt beers that cross state lines must be
labelled “Processed to remove gluten” and “product fermented from grains containing gluten and processed
to remove gluten. The gluten content of this product cannot be verified, and this product may contain
gluten”.
Now, wouldn’t you know it, there is a glitch, if the US gluten-free barley-malt beer is manufactured and sold
locally within the state, they need only to comply with the state’s law which may allow them to label it as
“gluten-free” (without the expanded warning).
What is the safest choice? When you are at home or out of the country look first for beer labelled “Glutenfree” then check the ingredient list and choose those beers that don’t contain barley malt.
Cheers!
Jacquelin Gates, RD
33
Please remember the
Food Bank when buying
your
gluten free items.
Non perishable gifts are
greatly appreciated!
34
35
What You Need to Know about Celiac Disease
by Marie-Claude Beaulieu, RHNTM, OHP, ART, Holistic Nutritionist
www.gutsynutrition.com, [email protected]
Celiac is the most common genetic disease in the world.
But awareness of Celiac disease (CD) is very low, even though
recent research indicates 1:100 are affected. As many as
300,000 Canadians could have Celiac. If one is diagnosed with
Celiac, other family members have a 1:10 risk factor for the
disease.
Celiac is difficult to recognize and is often overlooked because
the symptoms can be non-specific or non-existent. People feel
“lousy” for many years before being diagnosed. The average
timeframe for a diagnosis in Canada is 11 years, and the
average age of diagnosis is 46 years of age! Are you sick from
a common disease you do not yet know you have? Celiac is a
common disease that one in a hundred has or does not know they have. More than 83% still remain
undiagnosed (Dr J. Murray, AJG, 2012). Education, recognition of symptoms, and accessibility of screening
tests are needed to ensure early diagnosis.
CD is a serious gastrointestinal auto-immune disease prohibiting the body from tolerating gluten (gliadin)
found in wheat, rye, and barley, causing a wide spectrum of clinical symptoms. The genetically inherited
predisposition to the disease does not mean one will have Celiac; but the disease can then be triggered by
stress, recurrent infections, surgery, trauma, and even pregnancy.
The myriad of clinical signs and symptoms associated with Celiac disease can be: diarrhea and constipation,
abdominal pain, bloating and gas, nausea and vomiting, indigestion, lactose intolerance, skin issues, burning
and itchy rash, hair loss & alopecia, mouth ulcers and canker sores, bone and joint pains, breathlessness,
fatigue, weight loss, anemia, delayed puberty, poor growth, dental enamel defects, headaches, depression,
oedema of feet/hands , menstrual irregularities, infertility, osteopenia & osteoporosis, easy bruising, vitiligo,
vitamin & mineral deficiencies, elevated liver enzymes, bacterial overgrowth and dysbiosis. It can be
confused with and misdiagnosed as IBS, fibromyalgia or chronic fatigue syndrome.
Celiac disease screening is also recommended for first degree relatives of diagnosed Type 1 diabetes, and
Down’s and Turner syndromes. An estimated 4-10% of Type 1 diabetics have Celiac disease
(Diab.Care,March 23,2011). Auto-immune manifestations (hepatitis, thyroid, Lupus, Sjogrens, arthritis…) are
common, often with absence of gastro-intestinal symptoms. Other Celiac associated medical conditions like
osteopenia/osteoporosis, ataxia, neuropathy, and lymphomas also need to be screened, as untreated Celiac
disease predisposes one to other chronic disorders. These develop after the intestines have been affected
36
for a very long time and might be prevented by an early diagnosis. If diagnosed early, many of the long-term
complications can be alleviated; the gut inflammation can be reduced and the damaged tissues can heal.
There is no cure and the only treatment is to remain gluten-free, for life.
Diet is the most crucial aspect of managing Celiac disease. More than 70% of Celiac’s respond beautifully to
a gluten-free diet within a few days. The flattened villi structures can be fully restored with a full gluten-free
diet. It is thus essential to have a good understanding of which foods and ingredients contain gluten. It is
also very important to consume nutrient-rich naturally-gluten-free food choices to replenish our body of the
deficient nutrients; to give it what it needs to heal. A gluten-free diet means knowing what foods contain
gluten, looking for hidden sources of gluten in products and in meds; it involves lifestyle changes as many of
the regularly eaten foods like pasta, pizzas, breads, sausages, muffins, and beer contain gluten. Learning
how to read and interpret the ingredients is also very relevant.
The first steps to take after a confirmed diagnosis are:
* purge your pantry,
* learn to read food labels,
* stock-up on gluten-free alternate foods,
* learn to cook,
* network through Celiac or gluten-free associations and blogs,
* review Celiac-friendly restaurant lists,
* ask questions and if in doubt, do not consume that food,
* join the Canadian Celiac Association
* get help & guidance from a professional nutritionist with expertise in Celiac,
gut health and gluten-free diet counselling.
Other factors that can aggravate Celiac’s health conditions are a poor or
restricted diet, stress, other food sensitivities, and lifestyle. Celiacs need to be
aware of their micro-nutrient deficiencies and nutritional imbalances. Gluten-free grains, flours and cereals
tend to be lower in B vitamins, minerals and fiber. Care must be taken to ensure proper intake of nutrients.
The effects of the gluten consumed are cumulative and can lead to other medical conditions. The abnormal
response to gluten results in inflammatory injury to the small intestine (villi) and decreases the absorption of
nutrients such as fatty acids, iron, calcium, vitamins A, D, E, K, B12 and folate. Avoidance of dairy (lactose &
casein) containing foods in addition to a gluten-free diet may be beneficial until the intestinal mucosal has
recovered.
Point-of-care blood screening (CeliacSureTM) can accurately determine if someone has the disease. It is a
first-step in a diagnosis, allowing early detection in a community with little access to primary care. A glutenfree diet should not be started before the blood test and the confirmatory tissue biopsy has been taken, as it
can interfere with making an accurate diagnosis. For anyone already on a gluten-free diet, a gluten challenge
of an equivalent of 2 slices of bread for a minimum of 4 weeks is necessary and recommended by the
Canadian Celiac Association (CCA) before doing any blood screening for the presence of Celiac antibodies.
The CCA is a non-profit, registered charity association that is volunteered-driven, with the purpose of
increasing awareness of the disease, encouraging research into Celiac, and providing reliable information
about the disease and the gluten-free diets to health-care providers, food manufacturers and patients
(www.celiac.ca).
Let’s help reduce the number of undiagnosed Celiac’s and save
lives. There is no better time to be Celiac. Be aware. Be tested.
37
Canadian Celiac Association Professional Advisory Council
position statement on consumption of oats
by individuals with celiac disease
The safety of oats in individuals with celiac disease has
been extensively investigated. Health Canada has
reviewed the clinical evidence from numerous
international studies and has concluded that the
consumption of oats, uncontaminated with gluten from
wheat, rye or barley, is safe for the vast majority of
patients with celiac disease. A 2014 review entitled
Celiac Disease and Gluten-Free Claims on
Uncontaminated Oats is available on Health Canada
website.
Most commercially available oats in North America are
contaminated with gluten-containing grains (wheat, rye,
barley). This has been confirmed in various studies
including one by Health Canada scientists.
We are fortunate in Canada and the USA that speciallyproduced pure, uncontaminated oats are available in the
marketplace for those with celiac disease. These oats
are grown on dedicated fields; and are harvested,
stored, transported and processed in dedicated glutenfree facilities. In addition, they are accurately tested for
their gluten content to be under 20 ppm.
Health Canada’s Food and Drug Regulations include
oats, along with wheat, rye, barley in the list of glutencontaining grains so currently pure, uncontaminated
oats cannot be labelled “gluten-free”. To enable pure,
uncontaminated oats or foods containing these specialty
oats to be labelled “gluten-free”, a Notice of Intent to
Issue a Food Marketing Authorization called Proposed
Marketing Authorization to allow gluten-free claims for
specially produced “gluten-free oats” and products
containing such oats under certain condition was issued
by the Minister of Health on November 14, 2014.
Health Canada will receive feedback about this Notice
of Intent to Issue a Marketing Authorization for oats
from consumers, health professionals and other
interested persons until January 27, 2015.
The Canadian Celiac Association supports Health
Canada’s recommendation to allow a gluten-free claim
on specially produced oats.
Also, the Canadian Celiac Association Professional
Advisory Board recommends the following guidelines
for individuals with celiac disease and other glutenrelated disorders who wish to add pure, uncontaminated
oats or oat products in their diet:
1. The individual should be stabilized on the glutenfree diet and their celiac antibody levels should have
normalized. This process may take 6-18 months,
although there is considerable variation among
individuals.
2. The fibre content of an oat containing diet is often
higher than the typical gluten-free diet. When adding
oats to the diet, individuals may experience a change in
stool pattern or mild gastrointestinal symptoms,
including abdominal bloating and gas. These symptoms
should resolve within a few days. Therefore, it is
advised to start with a small amount of oats per day
[adults 25-70 grams (1/4-3/4 cup dry rolled oats) and
children 10-25 grams (1/8-1/4 cup)] and gradually
increase as tolerated.
3. There are case reports of individuals with celiac
disease relapsing from the consumption of pure
uncontaminated oats. Individuals should be aware of
this possibility. If symptoms occur and/or persist, they
should discontinue consuming oats.
4. If a reaction to oats has occurred, it is worthwhile to
do a re-challenge if the individual wants to try oats
again. Development of symptoms at the time of the
second challenge would strongly suggest intolerance to
oats. Research suggests that intolerance to oats occurs
but is quite rare. The mechanism for this intolerance is
unknown at this time.
5. A consultation with a dietitian who can carefully
review the diet to ensure that the individual is not
consuming foods that contain gluten is highly
recommended.
The safety of oats in non-celiac gluten sensitivity has
not been studied. The Canadian Celiac Association will
continue to monitor the scientific developments in the
area of oats in celiac disease and other gluten-related
disorders and will keep its members updated.
Professional Advisory Council
Canadian Celiac Association January 12, 2015
38
CCA Chapters on the Web
Calgary: www.calgaryceliac.ca
Charlottetown: www.celiacpei.ca
Stettler
Celiac Support
Group
Halifax: www3.ns.sympatico.ca/celiac.halifax
Hamilton: www.penny.ca/Hamilton.htm
Kitchener-Waterloo: www.kwceliac.org
Manitoba: www.manitobaceliac.com
Ottawa: www.celiac.ottawa.on.ca
Peterborough: www.celiacpeterborough.ca
The Stettler Celiac Support
Group will be meeting
the first Tuesday of each
month
7 pm at the Stettler Hospital
in the Board Room.
Thunder Bay: www.celiactbay.ca
Toronto: www.torontoceliac.org
Vancouver: www.vancouverceliac.ca
Victoria: www.victoriacelliac.org
Edmonton—www.celiacedmonton.ca
Contacts:
Becky Andersen:
403-742-1330
39
Recipes
Grilled Salmon with Avocado Salsa
A delicious and healthy grilled salmon recipe that is packed with flavour and
topped with avocado salsa.
Ingredients:
2lbs salmon
1 tbs olive oil
1 tsp salt
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
1/2 tsp ancho chili powder
1 tsp black pepper
Avocado salsa ingredients:
1 avocado chopped
1/2 small red onion (chopped fine)
Juice from 2 limes
1 tbs finely chopped cilantro
Dash of salt
Instructions:
In a small mixing bowl combine salt, cumin, paprika, onion powder, ancho chili powder
and black pepper.
Rub salmon fillets with olive oil and rub with the spice mix.
Grill the salmon on medium heat for about 3-5 minutes or until desired doneness.
Mix the avocado, red onion, chopped cilantro, salt and juice from the limes in a
small mixing bowl. Tope the salmon with the avocado salsa.
Recipe by The Recipe Critic at: http://therecipecritic.com
40
Recipes
Cauliflower pizza crust
Ingredients:
1 head of cauliflower, cut into florets (~3 cups)
1 egg, lightly beaten
1/2 cup shredded mozzarella cheese
1/2 cup panko crumbs (substitute gf panko crumbs if
needed)
1 tsp Italian seasoning
salt and pepper
Method:
1) Preheat oven to 425 degrees F.
2) Place the cauliflower in a food processor. Pulse until the texture of the cauliflower
resembles that of couscous.
3) Cook the cauliflower + 2 tbsp of water in a microwaveable covered dish for 4
minutes. Once cooked, drain off the excess liquid. Then dry the cauliflower by wrapping
the cauliflower in a clean kitchen cloth and squeezing out all the moisture. Allow the
cauliflower to cool slightly.
4) In a bowl, stir together the cooled and drained cauliflower with the egg, mozzarella
cheese, panko crumbs (gluten-free if needed), seasoning, salt and pepper.
5) On a baking sheet lined with parchment paper, form the cauliflower mixture into a
pizza crust shape. Bake for ~15 minutes and slightly browned.
6) Top with your favourite pizza crust toppers. Place the dressed pizza back in the oven
until your pizza toppings are heated through.
I topped this with a tomato-based pizza sauce, red onion, mozzarella cheese, balsamicglaze (ensure is gluten-free if needed), olives and fresh basil. It has a soft and smooth
texture. If you wait about a few minutes for the pizza to cool, the crust becomes a
little more firm, and therefore, easier to eat. Enjoy!
Written by Kristyn Hall MSc, RD Food, Nutrition & Culinary Coach, Consulting Dietitian and Nutritionist in Calgary with Nutrition and Culinary
Solutions.
41
Recipes
Romaine Salad with Caesar
Dressing
(Makes 8 servings)
Ingredients:
2 egg yolks
2 tbsps. Red wine vinegar
1 tsp Dijon mustard
1/3 cup grated parmesan cheese
2 heads of romaine lettuce
2 cloves garlic
1/2 tsp salt
1/4 tsp pepper
1 cup olive oil
1 tbsp. lemon juice
Directions:
Using a blender, combine egg yolks, garlic, vinegar, lemon juice, mustard, salt, pepper and
parmesan cheese.
Blend for a few seconds to combine.
With blender running, gradually add oil in a steady stream. Season with more salt and pepper, if desired.
Tear romaine, wash and dry. Toss with enough dressing to moisten. Add additional parmesan cheese to taste and toss again.
Courtesy of “Entertaining Gluten-Free” cookbook
42
Redeem this coupon at the time of your next in-store
purchase. This coupon cannot be combined with any
other promotion. No other discounts apply.
Offer expires May 31, 2015. No cash value.
43
The Canadian Celiac Association – Calgary Chapter
publishes four (4) editions of the
“Calgary Celiac News” each year.
Editions are published in March, June, September and
December.
Information Meetings 2015
FREE Information night meetings for newly diagnosed
celiac and their family/friends.
Open to both members and non-members.
Our circulation is 1,000+ avid readers in Calgary
and Southern Alberta!
Join us at the Calgary office,
Lower level, 231—37th Avenue NE, Calgary
In a mail-out survey to a sample of 300 Calgary and
area members, we learned the following:
Sessions begin at 7pm
98% of members read the newsletter for timely
information on food products.
Includes information on living with celiac, label
reading, eating out at restaurants, shopping.
96% of members read the advertisements in the
newsletter to make purchasing decisions and stay
current on new products.
These results certainly speak for themselves.
Any vendors advertising with us will indeed reach
a great target audience!
Lots of samples and coupons offered at the meetings
Please register online at: www.calgaryceliac.ca or
by phone 403-237-0304
Future Dates:
March 23
May 4– Featuring “Ask A Dietitian”
June 22
September 14
November 16
44

Calgary Celiac News - Calgary Celiac Association

Transcription

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