Posted by: David Fowler | April 23, 2012

Kelowna Celiac Disease testing event May 26th

CeliacSureAs part of the Gluten-Free Expo May 26th, 2012 Kelowna Chapter will be offering Celiac Disease testing for only $20.  The testing takes place at the Delta Grand Okanagan Resort from 1:30 pm to 5:00 pm.  Find us in the conference area and look for the signs.

Volunteers will be on hand to administer Gluten-Pro’s CELIACSURE Celiac Disease test kit.  The test normally costs $50.  Our special rate is just $20.

Only 100 kits are available. Please bring a $20 bill with you.  No credit cards or debit are available.

According to the manufacturer, the test is as accurate as tests performed in a hospital laboratory and it takes just 10 minutes.

Whether the test result is positive or negative, you will have a better sense of whether Celiac disease may be the cause of your symptoms.

How does it work?

antibodyThe test measures the presence of antibodies in the blood. The existence of certain antibodies in the blood is an indicator that the body is having an immune system response to the presence of a specific foreign body. In the case of Celiac disease, this foreign body is gluten.

The test is positive if you have two red lines on the test card. One red line appears in the control field to let you know that you have done the test properly. The second red line appears if your system is having an immune response to gluten. The positive response indicates that the individual being tested has a high probability of being a Celiac. It is recommended that a positive diagnosis using the test be confirmed by a medical doctor.

The Celiac test must be performed and the results read within 10 minutes since this is the duration of the chemical reaction time. If a red line does not appear in the test field within 10 minutes of the test, then Celiac disease can virtually be ruled out.

If you get a positive result you should continue with a normal diet until you have the Celiac diagnosis confirmed by an intestinal biopsy.

Posted by: David Fowler | April 20, 2012

Marie Ablett – Woman of the Year!

Marie Ablett Kelowna Woman of the Year

Marie Ablett Kelowna Woman of the Year

Congratulations to our very own Marie Ablett, Kelowna Chapter newsletter editor, who was selected as City of Kelowna Woman of the Year last night at the annual awards ceremony.

The Woman of the Year – Sarah Donalda-Treadgold Memorial Award is given to a woman in recognition of her overall outstanding contributions to the well-being of the city of Kelowna.

Past Award winners include Julie Wambeke, Mohini Singh, Allison McNeill, Jane Fletcher, Lorraine McGrath, Wendy Falkowski, Linda Woods, Beryl Itani, Beryl Baldeo, Frances Klassen, Shirley Jensen/Sunny Hildebrant and Margaret Caley.

Marie was born in Vernon, but has lived most of her life in Kelowna. Marie and her husband Doug have three children and four grandchildren. The two oldest grandchildren from Tokyo live with her and attend KSS, the 3rd generation to attend the school.

In addition to Kelowna Celiac, Marie’s extraordinary volunteer and community involvement includes:

  • The KDGS-Kelowna & District Genealogy Society
  • UEL-United Empire Loyalists –Thompson/Okanagan Branch
  • OVQG- Orchard Valley Quilting Guild
  • KHS class of 1954 Museum Writers

We goofed!  In a web site post we made earlier, we incorrectly associated Okanagan Clinical Trials with a vaccine clinical trial currently underway in the US.  We incorrectly mentioned both the name of the drug and the company.

Okanagan Clinical Trials is not associated with that particular trial.  They are in fact administering a research study for a different oral pharmaceutical for patients with biopsy diagnosed Celiac Disease.

Our apologies to Okanagan Clinical Trials and our media friends for the error.

Okanagan Clinical Trials still has room for more participants in their Celiac Disease related research study.  Please see the full press release below for more details.  

http://kelownaceliac.org/2012/04/10/celiacs-needed-for-medication-research-study/ 

Posted by: David Fowler | April 10, 2012

Celiacs needed for medication research study

Okanagan Clinical Trials press release

Okanagan Clinical TrialsAdults with Celiac Disease are invited to participate in an ongoing research study with Okanagan Clinical Trials examining an investigational possible treatment for this disorder.

Celiac Disease is an autoimmune disorder, which damages the small intestine and affects its ability to absorb nutrients from food. Currently, the only management available for this condition is strict adherence to a gluten-free diet – in which all products with wheat or a variety of other grains are off limits.

“Avoiding gluten is very difficult for patients and having to live on a gluten-free diet is restrictive and can definitely affect your quality of life,” says Dr. Sally Godsell, investigator for Okanagan Clinical Trials. “If it is possible to develop a new medicine for this condition, which could help patients reduce their signs and symptoms, it would make a big difference for a lot of people.”

Celiac Disease affects 1% of the population or about ~346,890 people in Canada, ~3 million people in the United States and it occurs in individuals who are genetically susceptible. Gluten, a protein found in grains such as wheat, rye and barley, triggers an immune response in the body that damages the mucosal lining of the small intestine.

If left unmanaged, Celiac Disease can cause chronic intestinal damage and increased risk for a variety of disorders included iron deficiency anemia, osteoporosis, vitamin deficiencies, nervous system disorders, pancreatic insufficiency, lactose intolerance, intestinal lymphomas and other gastrointestinal cancers.

The current research study at Okanagan Clinical Trials is examining an investigational medication that is now being tested for its effectiveness and tolerability in Celiac Disease.

In order to meet research study criteria, volunteers must be between the ages of 18 and 75, and diagnosed with Celiac Disease by biopsy and blood test 12 months or more before research study entry.  Volunteers must also have attempted a gluten-free diet for 12 months or longer and are still experiencing gastrointestinal symptoms when exposed to gluten.

More than 320 patients at 60 centers across the United States and Canada will participate in this research study. Okanagan Clinical Trials was selected to participate because of its proven track record in conducting clinical trials since 1992.

Effects will be measured over a 20 week period and will not affect regular medical coverage. Participants are free to leave the research study at any time.

For more information see: Celiac Disease Clinical Trial Invitation Letter

or visit www.okanaganclinicaltrials.com 

Posted by: David Fowler | April 4, 2012

April 22nd last day for reduced rate on conference hotel

Kelowna 2012

If you are plainng to attend the Kelowna Conference, time is running out to take advantage of the special reduced group rate at the Delta Grand Okanagan Resort.  Book by April 22, to qualify for conference group rate.

Book Hotel

 

grand okanagan resort

You may also  phone  the Delta Grand Okanagan Resort Reservations Department at 1-800-465-4651 and identify yourself as being with Canadian Celiac Association.

Special Conference Rates

Delta Room $189 – $209
Premier Room $209
Deluxe Room $234 – $314
Suite $289 – $309

If you visit the Grand’s regular online booking page, you’ll see the rates listed considerably higher.

Posted by: David Fowler | March 29, 2012

Food Labeling – Our Right to Know Event

The Council of Canadians – Kelowna Chapter

presents

Food Labeling – Our Right to Know

If you agree that food is essential; that seed-saving is not a crime and that farmers should not be sued when GMO seed/pollen lands in their fields, and that we all deserve the right to have GMO food labeled,  then please join us on:

Sunday, April 15, 2012 at 1:30 pm
Unitarian Hall, 1310 Bertram (& Cawston), Kelowna

“David vs. Monsanto”, a film by Bertram Verhaag

Imagine that a storm blows across your garden and that now, genetically-manipulated seeds are in your crops. A multi-national corporation pays you a visit, and demands that you surrender your crops - and then sues you for $200 000 for the illegal use of patented, GM seeds. In this definitive David and Goliath battle, one farmer stands up against a massive multinational, and their right to claim ownership to a living organism.
This is an engrossing film about the battle between ‘David’ ( Percy Schmeiser a small farmer) and ‘Goliath’ (Monsanto). The definitive documentary on our increasingly genetically modified world.

With Special Guest Panel:

Alex Atamanenko: NDP MP for the BC Southern Interior  and is currently serving on the Standing Committee for Agriculture and Agri-Food, former critic portfolios include Agriculture & Agri-Food, Rural Affairs and Canadian Wheat Board.
Heidi Osterman: A certified nutritionist and founder of the True Food Foundation. After seeing the documentary the Future of Food in March of 2010, Heidi has worked non-stop to understand what is happening with our food supply.

Robert Dixon: An experienced organic inspector who has been active for over fifteen years in the Okanagan. Organic certification is the only food production process that explicitly prohibits genetically modified organisms.

All are very passionate about the topic of food production, the elimination GMOs and the need for food labeling.

Following the film & panel, the Kelowna Chapter will hold it’d AGM followed by a potluck supper & social. Please join us.

Email Karen Abramsen at kareneh@silk.net for more information.

Posted by: David Fowler | March 26, 2012

Kettle Cuisine soups now in Canada

Press Release

Massachusetts-based soup manufacturer Kettle Cuisine is dipping its spoon into the growing Canadian gluten free market and mixing things up with the introduction of five, strictly gluten free, frozen soup varieties. These hand-prepared soups, will not only appeal to consumers with celiac disease or gluten intolerance, but to any consumer who is striving to find a high-quality, convenient and all natural soup.

Products for consumers with food intolerances recorded current retail value growth of 4% in 2009, with sales reaching C$157 million.[1] The fact that a growing number of Canadians are suffering from food intolerances is fuelling demand in this area.[2] Gluten free food (compared against lactose-free and diabetic food products) led growth during 2009, with current retail value sales increasing by 9% to reach C$24 million.[3] Gluten free foods will continue to lead growth over a five-year forecast period, with constant retail value sales expected to increase at an annual average rate of 11% to reach C$42 million by 2014.[4]

The growing movement to a gluten free diet is largely due to increasing awareness of celiac disease, an auto immune disease that damages the small intestine when gluten, a protein found in wheat, rye, barley and some varieties of oats are consumed. Celiac disease is now recognized as one of the most common and under-diagnosed chronic diseases in the world.[5] In fact, rates of celiac disease have nearly doubled in the last 25 years in western countries.[6] Nearly one per cent of Canada’s population is affected by celiac disease, which is more than 330,000 Canadians.[7]

Currently, the only treatment for celiac disease is adherence to a strict gluten free diet. Many find this diet complex, expensive and difficult to follow, given the heavy reliance on wheat and wheat-based products in the food supply.[8] A recent national survey revealed that 54 per cent of Canadians with celiac disease admitted to wanting more gluten free foods in supermarkets. Unfortunately, a staggering 83 per cent of those surveyed reported having difficulty finding gluten free foods, especially gluten free foods of good quality (85 per cent).[9]

In soup, gluten is found in most pastas and noodles, however, gluten is also often found in the form of wheat flour roux’s which are used to thicken soups. Gluten also hides in many processed ingredients, so by using only top quality raw ingredients including naturally raised chicken and beef Kettle Cuisine has greater control over product integrity and safety.  In addition, each batch is cooked under gluten free conditions and is certified gluten free by the Gluten-Free Certification Organization (GFCO) to ensure that the product is gluten free. Given the company’s commitment to producing a premium quality, great tasting product, Kettle Cuisine soups will be a welcome addition to every Canadian grocer and household freezer.

Jerry Shafir, Kettle Cuisine’s president and founder, first became aware of the gluten free diet 20 years ago, after his daughter was diagnosed with celiac disease. This line of soups was inspired by a strong desire to deliver great tasting, real prepared food options to the gluten free community. The intent was to include a number of varieties that are difficult to make gluten free so that the soups could be enjoyed by everyone.

The soups – Angus Beef Steak Chili with Beans, Chicken Soup with Rice Noodles,New EnglandClam Chowder, Three Bean Chili and Tomato Soup with Garden Vegetables – can be heated on a stovetop or microwaved for added convenience. The average retail price per unit is $4.99. The soups are served in 10oz recyclable bowls and are typically merchandised in the natural frozen food section of stores.

 Look for Kettle Cuisine at Nature’s Fare, Choices, Extra Foods and Superstore.


[1] Euromonitor – Health and Wellness inCanada – May 2010

[2] Ibid

[3] Ibid

[4] Ibid

[6] Canadian Digestive Health Foundation http://www.cdhf.ca/digestive-disorders/statistics.shtml

[7] Ibid

[8] A Cranney, M Zarkadas, I Graham, et al., “The Canadian Celiac Health Survey.” Dig Dis Sci. 2007;52:1087-1095. www.cdhf.ca/digestive-disorders/statistics.shtml http://www.celiac.ca/pdfs/Canadian%20Celiac%20Health%20Survey%20published%20in%20Dig%20Dis%20Sci%20Apr%202007.pdf

[9] M Zarkadas, A Cranney, S Case et al., “The Impact of a Gluten-Free Diet on Adults with Celiac Disease: Results of a National Survey.” J Hum Nutr Dietet. 2006; 19:41-49.

Posted by: David Fowler | March 22, 2012

Celiacs can claim extra food cost as a medical expense

Once again it’s tax time.  As a Celiac did you know that if you are directed by your doctor to be on a Gluten-Free (GF) diet, you can claim the incremental cost of food as an eligible medical expense?  Below is what the CCRA (formally called Revenue Canada) has to say about it:

Persons who suffer from celiac disease (gluten intolerance) are entitled to claim the incremental costs associated with the purchase of gluten-free (GF) products as a medical expense.

You do not qualify for the disability amount (line 316) based on the inordinate amount of time it takes to shop for or prepare GF products.

What is the “incremental cost”?
The incremental cost is the increased cost of purchasing a GF product as compared to the cost of a similar non-GF product. It is calculated by subtracting the cost of a non-GF product from the cost of a GF product. The calculation is shown below in the sample summary.

What items are eligible?
Generally, the food items are limited to those produced and marketed specifically for GF diets. Such items include, but are not limited to, GF bread, bagels, muffins, and cereals.

Intermediate items will also be allowed where the patient suffering from celiac disease uses the items to make GF products for their exclusive use. These include, but are not limited to, rice flour, GF spices, etc.

What if there are several people consuming the GF products?
If several people consume the products, only the costs related to the part of the product consumed by the person with celiac disease are to be used in calculating the medical expense tax credit.

What documents do I need to support a claim for the medical expense tax credit?
If you are filing a paper return, include the following supporting documentation. If you are filing electronically keep the following supporting documentation in case we ask to see it:

  • a letter from a medical practitioner confirming the person suffers from celiac disease and requires GF products as a result of that disease;
  • a summary of each item purchased during the 12-month period for which the expenses are being claimed (a sample summary is shown below); and
  • a receipt to support the cost shown in column (4) of each GF product or intermediate product claimed.

Posted by: David Fowler | March 18, 2012

Nonuttin goes soy free!

Nonuttin’ is going soy free!  Nonuttin’ produces popular gluten-free bars in Duncan.  They’ll now be free of the top 10 allergens in Canada.

Here’s the press release…

Soy has been very helpful for many food allergic consumers as a high protein replacement for nuts. However, many customers have contacted us or spoken to us at trade shows about their increasing allergies or intolerance to soy. Soy is known to be cross-reactive for those with peanut allergies and Celiac Disease.

After carefully reviewing these requests and scouring the planet high and low for high quality ingredient replacements, the decision was made to transition away from soybeans and soy lecithin.

Throughout March, we will continue to package the soybean based Energy Explosion trail mix in both 30 g snack packs and black zip top pouches.

April 1, 2012, we will begin our transition by removing the dry roasted soybeans from our production floor. All Energy Explosion trail mix finished packages will remain in our facility and be sold on a first come, first served basis until all stock is depleted.

Once the production facility has all soybeans removed, soy allergen testing protocols will be implemented so that some Nonuttin’ products will have the May contain: soy absent from their labels.

Soy lecithin will remain in the facility (present in our chocolate chips and chunks) until we finish using the packaging that indicates contains or may contain: soy. While soy lecithin is suitable for many with soy allergies, it is not guaranteed risk free and it is prudent to continue labeling all products that are on lines with chocolate until the change is complete.

I expect that the finished transition to a completely soy free facility will be completed in 2013 and we will keep you up to date when that final date is determined.

Our staff thanks you in advance for your patience with the transition. We’re very excited to become free of ALL of the top 10 food allergens!

Posted by: David Fowler | March 15, 2012

Marie Ablett – Kelowna Woman of the Year?

Marie AblettCongratulations to our very own Marie Ablett, Kelowna Chapter newsletter editor, who has been nominated as City of Kelowna Woman of the Year Finalist.

The Woman of the Year – Sarah Donalda-Treadgold Memorial Award has two other nominees including Doris Borkowsky and Luciana Wilcox.  Award recipients from each category will be revealed on Thursday, April 19 as part of the gala ceremony taking place at the Kelowna Community Theatre.

Tickets are available at a cost of $25 per person. To purchase tickets call 250-469-8811.

Marie was born in Vernon, but has lived most of her life in Kelowna. Marie and her husband Doug have three children and four grandchildren. The two oldest grandchildren from Tokyo live with her and attend KSS, the 3rd generation to attend the school.

Marie’s extraordinary volunteer and community involvement includes:

The KDGS-Kelowna & District Genealogy Society
The group started in 1983 and of course, Marie was a founding member.  She is the Past-President and currently, the Secretary. They hold monthly meetings, as well as a bi-annual Genealogy Conference. Marie is on the conference committee for registration.

UEL-United Empire Loyalists –Thompson/Okanagan Branch
Marie was a charter member when the group was founded in 1995. She is the Past-President and currently the Genealogist and Librarian. They meet monthly in Vernon. Marie helps prospective members get their documentation to prove their UEL connection.

OVQG- Orchard Valley Quilting Guild
Marie joined in 1986 and became the Historian and Photographer in 1988. They meet weekly and she takes pictures and keeps the photo albums up to date for their members.

Canadian Celiac Association – Kelowna Chapter
Marie joined in 1993 when she was diagnosed with gluten intolerance. She has helped with many of the jobs on the executive.  At present, she is Editor of the newsletter and co-runs the telephone help-line. Marie says that working with CCA members has enriched her life and given her a better understanding of her disease.

KHS class of 1954
Marie is the chair of the ladies group who help with the annual KHS brunch in August. This year will be her 58th reunion year. She keeps the membership list and tries to contact the members each year.

Museum Writers
Marie joined the group in 2002 when Sharron Simpson was teaching classes about memory writing. The group has published more than 10 annual booklets of stories.

Marie says it is a wonderful way to learn about yourself and the other members. “We write about anything that is interesting to us, such as childhood, Easter, haircuts, pets, trips and family history to name a few.”  The Muesum Writers monthly at the museum with Gussie Desjardins as our leader.

Best wishes on the 19th Marie!

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