Celiac Friendly Haystacks Cookie


By Mohammed Syed (Chef Mo) Catering and Food Services Manager, Camp Kindle

haystack cookie

Serves 24

Ingredients
2 cups white sugar
1/3 cup unsweetened cocoa powder
1/2 cup Milk
1/2 cup butter, softened
3 1/2 cups quick cooking oats ( we used Aveena brand)
1 cup Flaked Coconut
1 pinch Salt

Directions

In a saucepan bring sugar, cocoa, milk and butter to boil. Remove from heat. Stir in oats, coconut and salt.

Drop quickly using teaspoon or small ice cream scoop on greased pan or parchment paper and let it cool.

Note: For Vegan and dairy free cookies etc , substitute ingredients accordingly.


Portofino Almond Stollen Bread Recall

Food Recall Warning (Allergen) – Portofino European Bakery brand Gluten Free Almond Stollen recalled due to undeclared wheat

Gluten-free almond stollen made by Portofino European Bakery is the subject of the recall due to undeclared wheat, which can be a danger to those with wheat or gluten allergies, according to a CFIA release dated December 27.The agency did not indicate in the notice whether or not any illnesses or adverse reactions have been reported.

Recall date: December 27, 2018
Reason for recall: Allergen – Gluten, Allergen – Wheat
Hazard classification: Class 3
Company / Firm: Portofino Bakery Ltd.
Distribution: British Columbia
Extent of the distribution: Retail
Reference number: 12696

 
 

Recalled products

Brand Name Common Name Size Code(s) on Product UPC
Portofino European Bakery Gluten Free Almond Stollen 700 g BB DEC 26
BB DEC 27
BB DEC 28
6 61172 02077 9
6 61172 01002 2

Cannabis Beer Will Be Gluten-Free

Courtesy of Mark Johnson, President CCA Ottawa Chapter

According to numerous sources, scientists in Canada are working on marijuana beer. Canadian company Province Brands, out of Toronto, has filed a provisional patent for “the world’s first beers brewed from the cannabis plant”. And they will be gluten-free!

While there are already beers and wine out there that are laced with cannabis, this will be a first in that it will be entirely brewed from cannabis. The company says its product will be “alcohol-free, yet highly intoxicating”, and low in sugar and calories. And no gluten – instead of barley, the beer is brewed from the stalks, stem, and roots of the cannabis plant – which offers the added benefit of using what is essentially a waste product for the industry.

According to company spokesperson Dooma Wendschuh, “The flavor is dry, savory, less sweet than a typical beer flavor. The beer hits you very quickly, which is not common for a marijuana edible.” After various “horrible … rotten broccoli” taste-test rounds, the flavor was perfected with the help of a chemist. They eventually hit on the right combination of hops, water, yeast – and cannabis. The aim is to create a product that, when consumed, will be roughly equivalent to a single dose of alcohol.

In the early 2000s, Canada became the first country to legalize medical marijuana and, as you likely know, the government is very close to legalizing cannabis, including edibles and beverages. By sometime in 2019, all the above should be legal. While pot is already legal in several US states, the situation is tenuous, with the federal government strongly opposed, whereas in Canada, the consensus seems to be that this is the right way forward.

And it won’t just be beer! The company wants to also spin-off, according to a wine business report, “to make alcohol-free cannabis drinks like sodas, coffees and fruit-based drinks.” At Canopy Growth, North America’s first publicly traded cannabis company, researchers are already developing a line of cannabis-infused cocktails.

The cannabis industry in the US alone was worth almost $7 billion in 2016, with industry experts projecting it to rise to $50 billion by 2026.

Sources:
https://www.forbes.com/sites/thomaspellechia/2018/02/08/cannabis-beer-soon-to-be-available-in-canada/#1c240ce73f6c
https://www.highsnobiety.com/p/cannabis-beer-canada/
https://www.theguardian.com/world/2018/jul/22/it-hits-you-very-quickly-canada-brews-first-cannabisbeer

Professional Advisory Council “Meet and Greet” Notes

From the 2018 National Conference – Ottawa – June 8th

The 2018 National Conference started with a panel discussion including members of the CCA Professional Advisory Council answering questions from the CCA Chapter executives. Members of the panel included:

  • Dr. Don Duerksen
  • Shelley Case RD
  • Dr. Jenny Zelin

Discussion regarding gluten-free flours
There are many myths about flours and a lot of discussion regarding arsenic in flour. The glutenfreewatchdog.org provides credible information regarding this. The bottom line is that you should not base your diet on rice, especially brown rice which has more arsenic. Alternate your grains so that you get a variety of grains in your diet.

Soy – There is a theoretical concern regarding hormones and soy. Again variety is important so you do not overload on any one grain. Soy in itself is not harmful.

Oats – Newly diagnosed should wait up to 18 months when the tTG normalizes to include gluten-free oats in the diet. The gluten-free certified oats should be introduced slowly due to the increase in fibre in the diet. The Health Canada website provides good information on gluten-free oats.

Nima Gluten Detection
The Nima device is used to detect gluten in food. Third party validation data is lacking on the Nima device, therefore it is suggested that “buyer beware”. This type of technology is where this industry is heading, however, testing must be done by experts to ensure it does what it
says it will do.

What information should I give my doctor when first diagnosed?
Direct the doctor to www.celiac.ca and give them handouts of position papers that are available there. tTG follow-up is helpful but not 100% accurate as to what is going on. The Celiac Follow Up Care Resource brochure will assist the doctor in what testing should be done on an on-going basis to manage celiac disease. Panel members stated that dietitians and dentists are very helpful in diagnosing celiac disease (CD).

What percentage of the general population are affected by celiac disease?
Canada borrows the data from the US which indicates approximately 1% of the population has CD. Test for CD before testing for anything else Canada is developing a registry for Registered Dietitians for CD. Training for undergrads is also a priority. Handouts are on the national website that Dietitians can download.

How long does one have to eat gluten before testing?
There are many different answers quoted to patients. Generally, 4-6 weeks of a slice of bread per day is adequate. If a patient has been gluten-free for a long time, more time on gluten may be required.

What symptoms affect the brain/body when eating gluten?
Symptoms vary from person to person. You must always beware that the cause “might be something else”. The longer an individual is off of gluten, usually the more sensitive they are to gluten exposure.

Please comment on tTG remaining high for an abnormally long time?

It takes different people different times to come within the normal tTG range. The number one reason for not normalizing is they are unaware of gluten exposure. Refractory celiac disease is rare. This is when the individual does not respond to a gluten-free diet.

Travel
Best to do your research before you go. Find out what the food safety standards are in the country that you are going to and it is often useful to contact the local Celiac Association and check out their website.

Wheat Starch
The inclusion of wheat starch in food is allowed in Europe. In Canada, today, this does not meet our standards. Additional processing is required to remove the gluten. Canadian law requires that anything that contains a gluten source is not allowed.

Pregnancy
If a mother is celiac, there are no known adverse effects to the baby, however, the fertility of the mother may be an issue in those with undiagnosed celiac disease. Current research indicates that gluten should be introduced to babies’ diets at approximately 6 months of age.

Is it possible to have elevated tTG and not be celiac?
Yes, there are other conditions that may cause an elevation. It is important that the biopsy provides 4-5 samples to ensure proper diagnosis.

How long does gluten stay in your system?
Gluten is found in the stool for approximately 24 hours and in the urine for 6 hours.

Celiac Disease in the News – December 2018

by Val Vaartnou

The following are summaries of research in progress or completed from credible medical journals and medical sites. Links are provided where further information can be found.

Celiac disease and eosinophilic esophagitis linked A large analysis of more than 35 million patients found an intriguing connection between celiac disease and eosinophilic esophagitis (EoE). Out of the 15,000 patients in a database pulled from 360 U.S. hospitals who had been diagnosed with EoE, 2 percent also had celiac disease.

The numbers translate into a likelihood nine times larger of finding celiac disease in a patient with EoE compared to a patient in the normal population.

For more information: https://www.allergicliving.com/2018/06/07/whats-the-link-betweeneoe-and-celiac-disease/


Prebiotics can help celiac symptoms Research published in the Journal of Clinical Gastroenterology found that a 6-week probiotic treatment is effective in improving the severity of IBS-type symptoms in celiac disease patients on strict GFD, and is associated
with a modification of gut microbiota, characterized by an increase of bifidobacteria.

For more information: https://www.ncbi.nlm.nih.gov/pubmed/29688915


Viruses can lead to activated celiac disease A growing body of research suggests that viral DNA or proteins introduced into the body can contribute toward the development of serious diseases long after the initial viral infection has passed. And now, research by a team from
the Cincinnati Children’s Hospital shows that exposure to the Epstein-Barr virus (EBV), best known for causing mononucleosis, appears to boost the risk of developing seven other diseases in individuals who inherited predisposing gene variants – including celiac disease.

For more information: http://www.iflscience.com/healthand-medicine/the-virus-that-causes-mono-linked-to-sevenautoimmune-diseases/


Questioning the link between antibiotics and celiac In contrast with existing research, a recent study published in the journal Jama Pediatrics found that antibiotics taken during a child’s first four years of life were not associated with the development of celiac disease or type 1 diabetes, even if the child was genetically predisposed to the development of either condition.

For more information: https://mykidsfoodallergies.com/isthere-a-link-between-childhood-antibiotic-use-and-celiacdisease/


Celiac disease can indeed strike anytime in life From childhood to late life, diagnosis of celiac disease is critical and should not be ignored. That’s the message for patients and healthcare providers from two recent studies.

In the first, researchers from Italy concluded that the number of patients with celiac disease worldwide is increasing, “thanks to better environmental conditions that allow children with celiac disease to survive longer.” In the second, scientists from Finland and the United Kingdom found that one in four celiac disease diagnoses is made in people 60 years or older. Still, 60 percent of patients remain undiagnosed because their symptoms, including tiredness, indigestion and reduced appetite, are blamed on older age itself.

For more information: https://www.beyondceliac.org/research-news/ViewResearch-News/1394/postid–106300/


Gluten-free food not so gluten free in Melbourne

A first of its kind study led by Institute researchers and City of Melbourne environmental health officers has detected potentially harmful levels of gluten in foods sold and served as ‘gluten-free’ across Melbourne, Australia. The undercover study revealed one in 11 samples of ‘gluten free’ food tested were contaminated with gluten at levels that could prove harmful to people with celiac disease.

For more information: https://www.wehi.edu.au/news/illuminate-newsletter/june-2018/melbourne-gluten-freestudy


US study finds restaurant gluten-free food not always gluten-free

Based on more than 5,600 gluten tests over 18 months, the investigators determined that 27 percent of gluten-free breakfast meals contained gluten. At dinner time, this figure hit 34 percent. The rise could reflect a steady increase in gluten contamination risk as the day unfolds, the researchers said.

For more information: https://www.webmd.com/digestivedisorders/celiac-disease/news/20181008/study-somegluten-free-restaurants-fall-short#1


Ensuring dietary compliance among children and teenagers

New research on children and adolescents with celiac disease examined their dietary habits to determine the factors responsible for non-adherence to a gluten-free diet.

Compliance with the diet is difficult at all ages but particularly for teenagers due to social, cultural, economic, and practical pressures.

For more information: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5775619/

CCA Survey On Long-Term Care Facilities

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The Canadian Celiac Association (CCA) is conducting a survey of the Canadian celiac community to gain perspective on positive experiences or challenges facing people with celiac disease currently living in a long-term care facility or those feeling anxious about moving themselves or family into one.

  • The survey takes approximately 6 minutes to complete
  • Information provided on the survey will be anonymous and confidential
  • Findings will be used by CCA to identify gaps, suggest recommendations and/or tools to improve the quality of care for community members living or heading into a long-term care facility.

To complete the survey, click on the following linkhttps://www.surveymonkey.com/r/LTDCeliac

For more information or if you have any questions about the survey, please contact Zaynab Al-Nuaimi at [email protected].

CCA Holiday Survival Guide

holiday web banner (2)

Click here to download your CCA Holiday Survival Guide!
Don’t just survive… THRIVE!

For individuals with celiac disease or non-celiac gluten sensitivity, the holidays can be a time of trepidation.
Every function and event has food!
Does the host really know what it means to serve truly gluten-free food?
If this is a child’s first holiday season, how can you help them stay safe and have fun?

We’ve asked some of our experts to give you some handy tips.
Download your copy and share with your friends, families and party hosts
to help make this holiday season the best ever for everyone!

Thank you to our generous sponsors, Udi’s Gluten Free and Schar Canada.