Posted by: David Fowler | 2012/01/27

New Kelowna gluten-free bakery

Contributed

Sin Grano

Sin Grano Ancient Grains Bakery produces Gluten-free (GF) products for Celiacs, or for those who want to eat healthier but don’t want to compromise on quality or taste.

According to Sin Grano, use of whole ancient grains in the baking is the key difference between them and the competition.

Sin Grano products include Quinoa-buckwheat bread, Sunflower-Flax bread, dry bread pre-mix for bread machines, tortilla style wrap, ciabatta, banana-nut muffin, chocolate muffin and brownies.

Sin Grano Ancient Grains Bakery specializes in gluten-free bread and baked goods. They take full advantage of the goodness and high nutritional content of ancient grains such as quinoa, buckwheat, sorghum, millet, pulses and amaranth.

Zoë Nixon is the owner of Sin Grano. After her family was diagnosed with gluten-intolerance, they tried the gluten-free rice breads available and found them stale and unpalatable. Having a love of baking, Zoë was inspired to create delicious breads for her family to enjoy. Finding that ancient grains were a much better and healthier substitute for rice, Zoë knew she had struck gold!

Zoë has made it her mission to create delicious and nutritious bakery goods for all of Kelowna to enjoy.

Sun Grano does not have a retail shop but their products are sold at a number of Kelowna retailers.

Swiss Chalet Logo

Swiss Chalet is now using a number of Renée’s Salad Dressings that are NOT gluten-free.

You may be familiar with the consumer size of Renée’s Dressings that are gluten-free, but the commercial sizes contain wheat.

According to the latest Swiss Chalet Allergen Guide, the Chalet Dressing is still gluten-free.

Note: The Swiss Chalet on Highway 97 in Kelowna has been closed.

Posted by: David Fowler | 2012/01/18

Kellogg’s Canada announces first gluten-free cereal

Contributed

Kelloggs Gluten-Free CerealThe New Year brings exciting news from Kellogg Canada — our first gluten-free cereal!

Look for Rice Krispies’ Brown Rice cereal at your local grocery store starting in January 2012.

With an increasing number of Canadians being diagnosed with Celiac Disease, experiencing sensitivity to gluten or choosing to follow a gluten-free diet, your clients are looking for more great tasting gluten-free food choices.

With Rice Krispies° Brown Rice, you can recommend a nutrient-dense cereal made with simple whole grain brown rice that meets their gluten-free needs.

Wishing you a healthy and happy 2012!

Johanna Trudeau, RD Director Nutrition

Posted by: David Fowler | 2012/01/14

Kelowna 2012 – national conference agenda now available

 31st Annual National Conference of the Canadian Celiac Association

 Kelowna May 25 – 27, 2012

Friday May 25, 2012

7 – 8 am            Continental breakfast

7:30 am               Registration desk open until 9 pm

8:30 am – 1 pm         The Art of Gluten-Free with Mavis Molloy and Mary Hicks (must pre-register)

9:30 – 10 am         Transportation leaves hotel for Cooking with Antonio

10 am – 2 pm        Cooking with Antonio at Choice’s Markets (must pre-register)

1 – 2 pm             Lunch

4 pm                Exhibits open until 9 pm

7 pm                Welcome reception until 9 pm

9 pm                Registration, exhibits, and reception close

 

Saturday May 26, 2012

7 – 8 am             Full breakfast

7:30 am              Exhibits open until 5 pm

8 – 8:30 am          Opening, welcome and introductions

8:30 – 10 am         Dr. Sheila Crowe keynote – Celiac disease: You’ve come a long way baby

10 – 10:30 am         Break and exhibits

10:30 – 11 am         Question and Answer with Dr. Crowe

11 am – 12 pm        Dr. Mohsin Rashid – Celiac disease as a truly global disorder

12 – 1:30 pm          Lunch and exhibits

1:30 – 3 pm         Dr. Limeback: Dentistry and celiac disease

3 – 3:30 pm           Break and exhibits

3:30 – 5 pm          Dr. Ian Blumer – Celiac disease and its relationship to other autoimmune diseases

5 pm                  Exhibits close

6 – 6:30 pm          Gala cocktails (must pre-register)

6:30 – 11 pm          Gala banquet (must pre-register)

Sunday May 27, 2012

7 – 8 am            Full Breakfast

8 – 8:15 am         Announcements

8:15 – 8:45 am     Dr. Connie Switzer – Professional Advisory Board Report

8:45 – 10:00 am      Dr. Brent Barlow: Naturopathy and celiac disease

10:00 – 10:30 am    Break

11:00 – 11:30 am     Panel discussion

11:30 am            Closing remarks and passing of the flag

Download the full PDF agenda.

Editor’s note: Since original publication January 14th we spotted a few errors and corrected them above.

Posted by: David Fowler | 2012/01/11

Registration now open for Kelowna 2012!

Kelowna Chapter is proud to host the 2012 National Canadian Celiac Association Conference May 25 – 27, 2012 at the Delta Grand Okanagan Resort in Kelowna  It’s quite a rare privilege for our chapter to host our association’s premier event!

We’ve been working feverishly behind the scenes lining up speakers, exhbitors and sponsors.

Now it’s your turn, with registration is now open!   This year we are using an easy to use online registration system by Event Wizard.  Click the register button below and have your credit card ready and you’ll be set to go!

 

Conference Registration


Early bird rates now in effect.  Rates will ncrease March 1st to $250 for the full conference and $200 for Saturday only. Register Online Now!


Full Conference
7 pm Friday to noon Sunday. Includes all meals, speakers and exhibits. (Excludes Art of Gluten-Free,Cooking with Antonio, & banquet.) Limit 500.
$225.00 CADnbsp;Saturday only
Includes speakers, exhibits, breakfast, lunch and breaks. (Excludes banquet.)
$175.00 CAD
Saturday Banquet
Includes buffet dinner, wine and entertainment!
Starts at 6:00 pm.  Limit 500.
$75.00 CAD

Cancellation Policy: Due to hotel commitments, only 50% of conference fee will be refunded. No refunds will granted after April 25th.

Cheque payment:  A printable PDF registration form is also available  for those wishing to pay by cheque.  As the conference is volunteer run, we’d urge you to use our automatic online system where possible.

Hotel Booking

Delta Grand Okanagan Resort & Conference Centre, KelownaWhen you are done booking the conference you must also book your hotel.   Book online now via our CCA hotel reservations page or phone  the Delta Grand Okanagan Resort Reservations Department at 1-800-465-4651. When calling by phone, you must identify yourself as being with Canadian Celiac Association. Regardless of how reservations are made, reservation requests must be made by April 22, 2012, in order to qualify for the special group rate.

Posted by: David Fowler | 2012/01/09

Gluten Free Expo in Vancouver January 22nd

Contributed

Nothing beats face-to-face (or hand-to-mouth) contact with gluten-free manufacturers and their food! With information sessions, product and service displays, door prizes and more, this is the perfect opportunity to sample new gluten-free products, enjoy discounted pricing and reinvigorate your gluten-free life. Entrance is by GF donation to the Vancouver Food Bank.

SHOW DETAILS:
  • Date: January 22, 2012
  • Time: 11 am to 4 pm
  • Location: 3250 Commercial Drive (Croatian Cultural Centre)
  • www.glutenfreeexpo.ca
REGISTER FOR FREE TODAY: 
Posted by: David Fowler | 2012/01/02

CCA Starts Gluten-Free Certification Program

This summer the Canadian Celiac Association officially launched its Gluten-Free Certification Program (GFCP) — an important and key step toward assuring that food labelled ‘gluten-free’ actually is!

Since the launch many companies have inquired and are in the process of examining if this voluntary market-driven program suits their needs. They will put their manufacturing processes to the test of CCA’s rigorous Food Safety Standards, and should they meet them they will be able to put CCA’s GF logo on their product and promote those products as gluten-free.
At the same time it is important that CCA raise awareness about the value of this mark to consumers purchasing GF products who want assurance that the product is safe when it comes to gluten content.

Getting the word out to consumers to “look for the mark” will encourage companies to consider this important voluntary certification program, providing you with the confidence that they understand your special dietary needs and
will communicate their support through the mark on their products and in their promotions.

Raising the awareness among consumers is critical to the success of this program! We turn to your generosity as a supporter of our ‘Right to Safe Food’ program and as a CCA donor to help us make our Mark in Canada.

Download Right to Safe Food Fall Campaign brochure to donate.

Press Release

Gluten intolerance, an umbrella term that includes gluten sensitivity and celiac disease, doesn’t just affect the digestive system: it is linked to more than 300 diseases and conditions. Among the most common are those stemming from deficiencies, excesses and imbalances of female hormones. In fact, there’s a good chance that correct diagnosis and treatment of gluten intolerance may be all that’s needed to resolve hormone-related medical problems.

Dr Vikki Petersen D.C., C.C.N.

Dr Vikki Petersen D.C., C.C.N.

What is the link between gluten intolerance and hormones? ”Gluten intolerance has many secondary effects, including adrenal fatigue,” according to Dr. Vikki Petersen, Certified Clinical Nutritionist, author of the book “The Gluten Effect” and co-founder of HealthNOW Medical Center. “The adrenals are responsible for maintaining a proper balance between DHEA, estrogen, testosterone and progesterone, which prevents conditions such as PMS and infertility. But these hormones are also responsible for a number of other, more basic, functions like regulating blood pressure and blood glucose levels and preventing dehydration.”

“When the adrenals are fatigued, as they often are when one is gluten intolerant, they can’t function fully and optimally. They have to choose between producing sex hormones or just keeping the body up and running,” she said.

Invariably, the functions that relate to basic survival are the priority and the production or regulation of the sex hormones suffers.

According to Dr. Petersen, the results can include such common conditions as:

– cramping
– heavy bleeding
– menstrual irregularity
– endometriosis
– polycystic ovaries
– fibrocystic breasts
– migraines
– PMS
– infertility
– miscarriage

“The link between adrenal stress and gluten intolerance is common, but rarely diagnosed,” said Dr. Petersen. “As a result, millions of women are suffering unnecessarily from conditions that really affect their quality of life but are easily remedied.”

HealthNOW is a medical clinic in Sunnyvale, California that combines internal medicine, clinical nutrition, naturopathy, physical therapy and chiropractic. The team of doctors from these disciplines work together to resolve patients’ unique health problems and conditions.

Press Release

Kitchens with Confidence has launched online training focused on gluten and allergy-free dining. The 90-minute interactive webinar, AllerTrain™, educates food service providers about food allergens, intolerances, and Celiac disease. After completing the training, restaurant staff will know how to accommodate today’s growing population of special needs diners.

AllerTrain is currently certified by the U.S. Commission on Dietetic Registration – the credentialing agency for the American Dietetic Association. Registered Dieticians will receive Continuing Educational Credits for attending this live webinar.

“Registration for this training is flying off the shelf,” said Betsy Craig, Kitchens with Confidence owner and training provider. “It’s never been offered before and every class is full of excited restaurant professionals ready to learn more about the fastest growing segment in the restaurant industry – gluten and allergy free dining.”

“The training  covers the essential points that chefs and managers need to know on how to properly serve people with food allergies. The training is interactive and you can ask questions and get immediate answers. The training can also be adapted to different types of service,” says Joel Schaefer, culinary educator and author of the book Serving People with Food Allergies: Kitchen Management & Menu Creation.

Kitchens with Confidence™ is the education arm of MenuTrinfo™. It was formed based on the demand of restaurant professionals seeking education regarding how to serve the fastest growing segment in the restaurant industry – diners who suffer from food allergies, gluten intolerances, and Celiac disease. For more information visit http://www.kitchenswithconfidence.com

Posted by: David Fowler | 2011/12/25

Season’s Greetings from Kelowna Celiac!

Older Posts »

Categories

Follow

Get every new post delivered to your Inbox.

Join 43 other followers