CCA Webinar – Meet the Celiac Researcher – November 30

By CCA National

Topic:  Food for Thought: The challenges of eating a nutritious and healthy gluten-free diet

Webinar Speaker: Diana Mager PhD RD, is an Associate Professor of Clinical Nutrition at the University of Alberta.

When:  Thursday November 30 at 8:30pm EST. Limit of 100 people for the webinar.

Description:
Diana-MagerJoin us to learn more about some of the research you have helped support through the Canadian Celiac Association (CCA). This webinar will address the unique nutritional considerations of the gluten-free diet for children with celiac disease and their families in Canada and the latest developments about our ongoing research related to a gluten-free food guide for Canadians.
 

Register in advance for this free webinar:

https://zoom.us/webinar/register/WN_ks9NP-S8SnGSeMVuN8L3fg

 

Vinh Thuan Rice Flour for Cake recalled for Gluten

Vinh Thuan brand Rice Flour for Cake

CFIA Alert

Vinh Thuan brand Rice Flour for CakeFood Recall Warning (Allergen): Vinh Thuan brand Rice Flour for Cake recalled due to undeclared gluten
Reason for recall: Allergen – Gluten
Hazard classification: Class 3
Company / Firm: Thai United Food Trading Ltd.
Distribution: Alberta, British Columbia, Saskatchewan
Extent of the distribution: Retail
Reference number: 11858
Size: 400 g
EXP: 30/08/2018 8
Product UPC: 934734 212038

Renew or Join the CCA Online

cca renew membership

By Melissa Secord, Executive Director

cca renew membershipCCA National is pleased to announce that both new and returning members can join or renew online.

What is different you may ask? In the past, when people clicked the online payment their information was downloaded and manually entered by CCA staff. Now when members or new folks complete the online application, it will be directly linked to their own accounts.

Members will now be able to see their data with CCA. They can update email and address changes. This investment will allow the small team at CCA National to focus more on providing value-added assistance and to manage our members more proactively. Eventually, we will host an online member portal where members will be able to access Member Only content and discussion forums.

Members who are due for renewal were sent an email today to prompt them to renew. They were given step by step instructions on how to renew online. Members without an email will be sent a hard copy notice in the mail. In the coming month, we will proactively follow up with those members who have lapsed since the start of the year.

Link to our page on the website: https://cca.imiscloud.com/CCA_Mbr/Home/MbrCCA/Benefits.aspx?hkey=a613a736-3fa3-43dd-bbfc-0cb4dbab094c

Eating Disorder Risk Higher For Celiacs

eating-disordersYoung women afflicted with celiac disease, a chronic intestinal inflammation caused by gluten, are at greater risk of eating disorders, such as anorexia, according to a Swedish study published in the journal Pediatrics.

This disease affects 1% of the population and destroys the small intestine, causing deficiencies and malnutrition. According to this Swedish study of approximately 107,000 women, celiac disease also multiplies the risk of anorexia. 18,000 of these, who have celiac disease, were diagnosed by biopsy between 1969 and 2008, at a median age of 28 years.

This anorexia risk is even more elevated prior to the diagnosis of celiac disease, according to the study. Prior to the age of 19 years, a diagnosis of anorexia was 4.5 times more likely among celiacs compared to those without the disease.

Avoiding this insoluble protein, found in wheat, barley, oats and rye – the grains most often used for bread, pastries and pasta, as well as many prepared dishes – is for now the only recommended treatment.

Consequently, this food restriction can, in certain cases, become excessively strict, out of fear of the symptoms reappearing (such as chronic diarrhoea, weight loss, vomiting, fatigue, circulation problems, neurological issues, etc.) and this approach can lead to anorexia, according to the study.

According to the French Society for the Gluten Intolerant, one European in 100 will develop celiac disease. However, only 10 – 20% of these are diagnosed in France. Blood tests allow for the detection of the antibodies characteristic of
gluten intolerance.

To view the study: http://pediatrics.aappublications.org/content/early/2017/03/30/peds.2016-4367

General Mills Drops Cheerios Gluten-Free Claim

Canadian Celiac Association News Release

gluten-free-cheeriosOctober 20, 2017 (Mississauga, ON) The Canadian Food Inspection Agency (CFIA) has made an announcement that the words “gluten-free” will be removed from all Cheerios package sold in Canada by January 1, 2018.

The Canadian Celiac Association first objected to the claim in August 2016 and strongly recommended that people with celiac disease not consume the cereal, even though the box was labelled “gluten free”.

The announcement came in a letter addressed to a Canadian consumer who was one of many customer complaints to be filed against the products.

“We are delighted to hear that the regulators have determined that the claim must be removed from the packages”, said Melissa Secord, Executive Director of the Canadian Celiac Association.  “Based on the advice of the members of our Professional Advisory Board, the experts of the Gluten-Free Certification Program, and other professionals working in the field, we believe that there is not adequate evidence to support the claim. When added to many reports from consumers with celiac disease reacting to eating the cereal, we believe this is the safe recommendation for Canadians.”

The CCA will follow up closely with the CFIA and Health Canada to continue to monitor this decision along with other products sold in Canada to ensure access to safe foods for people with celiac disease and gluten sensitivities.

The CCA is currently working on a grant from Agriculture and Agrifood Canada to examine the scope of gluten contamination in oats grown in Canada, and to determine where the contamination occurs as the oats a processed (field, harvest, transport, processing). The project is scheduled to be completed in March 2018.

Celiac disease is a medical condition in which the absorptive surface of the small intestine is damaged by a substance called gluten. This results in an inability of the body to absorb nutrients: protein, fat, carbohydrates, vitamins and minerals, which are necessary for good health.

Gluten is a protein found in wheat, rye, triticale, barley. In the case of wheat, gliadin has been isolated as the toxic fraction. It is the gluten in the flour that helps bread and other baked goods bind and prevents crumbling. This feature has made gluten widely used in the production of many processed and packaged foods.

Video: French Restaurant Keeps Waiting Guests Entertained

A 90-second video from a small country restaurant in France, which keeps its customers entertained while they are waiting for the main course.

The French restaurant “Le Petit Chef (Little Chef)” came up with an original way to entertain guests while waiting for their order by using an overhead projector on the ceiling. The animation is on the table and your plate.

There is a small chef who appears on your plate. Watch what he does!

Multi-Year Memberships Phased Out

By Melissa Secord, Executive Director CCA

The CCA will no longer be accepting new multi-year memberships. The CCA National Board passed a motion at its recent meeting.

Existing members who are currently signed up and paid for multi-year memberships will continue to be serviced as normal according to their paid through dates. Chapters will continue to be reimbursed for those members until they are no longer in the system.

In the coming weeks and months, you will also see the CCA National office transition to true online membership and renewals in order to create greater efficiency and effectiveness.

I the meantime, you can sign-up or renew at: http://www.celiac.ca/?page_id=2624

 

Strategies for Strengthening the Immune System

By Alana Battiston, RD, CYT

The role of the immune system is to determine what is a friend and what is a foe in order to keep you healthy. When we are exposed to a “foe”, it begins to fight the “invader” by producing warriors (cytokines, cytotoxins, and antibodies). Sometimes we may have an immune system that is out of balance, resulting in overactivation of the immune system
when it’s not supposed to, the inability to fight off certain invaders, or both. This imbalance manifests through inflammation in the form of swelling, heat, and pain.

70% of our immune system is located in the digestive system, specifically located in the gut-associated lymphoid tissue (GALT) and mucosal-associated lymphoid tissue (MALT). If GALT & MALT are structurally strong, the body will be able to fight off invaders and endure various stressors. If they are weakened, bacteria, food particles, and other unwanted molecules get into our blood and cause problems.

The immune system is comprised of multiple parts, two of which we will discuss here. The innate immune system is the 1st line of defense which responds quickly (in minutes or hours) to invaders that can make you sick. The adaptive immune system is the 2nd line of defense which is slower and undergoes a more vigilant inspection of the invader. It is
involved in allergic responses and food and environmental sensitivities.

The immune system works dynamically to regulate our state of health. Our immune function is optimal when we feel healthy, full of energy, and don’t have many infections. If we fatigue easily, have recurrent colds and infections, this is a strong indication that our immune system needs some help. In addition to avoiding things that suppress the immune system (infections, surgery, stress, many drugs, sugar, alcohol, chemicals, pesticides, and lack of sleep, exercise, and rest), the following strategies can be implemented to strengthen the immune system:

1. Eat the rainbow: Focus on whole foods, herbs, and spices. Polyphenols are anti-inflammatory phytochemicals that give the rainbow of colours to plant foods. Foods with the highest polyphenols are berries, dark fruits, red wine, cocoa powder, onions, leeks, cabbage, broccoli, beans, parsley, tomatoes.

2. Rest & relaxation: Having a daily practice of restorative yoga, meditation, qi gong, or tai chi has been shown to lower stress levels and increase lymph circulation (helps clear foreign cells and things we don’t want in our system)

3. Exercise: Moderate exercise has been shown to strengthen innate immunity as well as increase circulation of nutrients, blood, and energy throughout the body.

4. Probiotics: Add fermented foods to your diet everyday to build a healthy gut flora. This includes raw, unpasteurized cheese, sauerkraut, kimchi, kefir, yogurt, kombucha, gluten-free miso, pickles (in brine, not vinegar), apple cider vinegar.

5. Supplements: Nothing can replace the richness of a nutritious whole foods diet. However, the following supplements have been shown to support the immune system: Vitamins A, C, D, & E, zinc, & selenium.

Consult your dietitian/nutritionist for an individualized immune system strengthening protocol. You can find Alana at: www.alanabattiston.com

Join Us: Chapter Potluck/Meeting Sunday September 10th

Kelowna Celiac 2017 Pizza Potluck Group

Group photo from our May 2017 chapter meeting/potluck

Please join us for our next chapter meeting/potluck this Sunday, September 10th, 2017.  Guests/non-members are welcome!

Potlucks are a great time to connect with other Celiac’s and share helpful tips and tricks.  This is especially valuable for the recently diagnosed.

Please bring a gluten-free appetizer, entry or dessert along with a brief list of the ingredients used for those with food allergies in addition to Celiac Disease.

Where: Lake Country Winfield Seniors Activity Centre, 9832 Bottom Wood Lake Road

When: Doors open at 12:00-noon

We ask adults to donate a ‘toonie’ to help defray the hall rental costs.