Volunteer For Kelowna Celiac

volunteer in kelowna

April 15-21 is National Volunteer Week and this year’s catchphrase captures the benefits of the activity of volunteering for the recipient organizations and the volunteers: Celebrate the value of volunteering: Building confidence, competence, connections and community.

Typically non-profit organizations rely on volunteers to fill many essential positions. Take the Kelowna Chapter as an example:

  • The chapter is governed by elected volunteer board members who meet routinely through-out the year
  • Celiac ambassadors answer emails, Facebook posts and phone calls
  • Special event volunteers staff booths at community events
  • The chapter website is managed by a tech-savy volunteer
  • The list goes on

A heartfelt thank you to our volunteers. We value your generous donation of time and skills!

Volunteers can also benefit from volunteering. Volunteers can learn new skills, build confidence, make connections with others and build community. Along the way they have fun, meet new people with similar interests and build a community of support.

Celebrate the value of volunteering by helping out with one of the many positions at the chapter. To find out more about how you can help contact Irene Wiseman at [email protected] or call 250-832-7738

Take The Health Canada Survey on Front-of-Package Labeling

By Health Canada

Dear Interested Canadians and Stakeholders,

Health Canada launched the Healthy Eating Strategy for Canada on October 24, 2016. The goal of the Healthy Eating Strategy is to create a food environment where the healthier choice is the easier choice. Chronic diseases are a major public health concern in Canada. Unhealthy diets high in saturated fat, sugars and sodium are one of the top risk factors for obesity, type 2 diabetes, high blood pressure and heart disease.

Health Canada is proposing to introduce mandatory front-of-package labelling for foods that are high in nutrients of public health concern, namely saturated fat, sugars and/or sodium. Front-of-package labelling will provide quick and easy guidance to help you make informed choices about packaged foods and help improve the nutritional quality of packaged foods available in the marketplace.

Health Canada is launching a consultation on front-of-package labelling. The official Canada Gazette, Part I consultation will take place from February 10 to April 26, 2018. Please note that the Canada Gazette is available online on Friday at 2 p.m. Eastern time, ahead of its publication on Saturday.

Since we want to hear from as many Canadians as possible, we have also created a short, consumer-friendly online consultation for you to tell us which front-of-package nutrition symbol you find useful.

This consultation is open until April 26, 2018.

Your responses will help guide the choice of a nutrition symbol for the front of food packages in Canada. We invite you to participate in both front-of-package labelling consultations and to spread the news about the consultations to your family, friends and colleagues.

Click here to start the survey.

Kamy Salad Dressing Recalled Due to Wheat

CFIA News Release

Ottawa, April 11, 2018 – Trust Express Inc. is recalling Kamy brand Salad Dressing from the marketplace because they contain milk and wheat which are not declared on the label. People with an allergy to milk or wheat, celiac disease or other gluten-related disorders should not consume the recalled products described below.

The following products have been sold in British Columbia and Ontario and may have been sold in other provinces or territories.


Opps! Recalled Product Was Part of the CCA’s Gluten-Free Certification Program

By CCA National Office

April 6, 2018. Mississauga, ON. Sobeys Inc. is recalling Sensations by Compliments Brand Pecan-Crusted Cheesecake Collection (340 gm) from the marketplace because it contains wheat which is not declared on the label.

It is also declared as gluten-free under the Gluten-Free Certification Program and carries the GFCP Trademark. The CFIA has advised that people who have an allergy to wheat, celiac disease or other gluten-related disorders should not consume the recalled product described in the recall notice at http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2018-04-5/eng/1522942126471/1522942126923

There was one reported illness, but it is not yet known if it was an allergic response to the wheat which can be the result from extremely small amounts (i.e. there is no allowed threshold) or celiac/gluten sensitivity for which a threshold exists of <20 ppm. Regardless, if you have a concern with gluten or wheat, the CFIA recall notice advises that these recalled products should not be consumed. They should be returned to the store where they were purchased or thrown out.

The Canadian Celiac Association (CCA) and the Allergen Control Group (ACG) are jointly making the following statements:

  • ACG administers the GFCP and has been investigating this event since being informed by the manufacturer on April 4, 2018, before the recall was deemed necessary by the CFIA. The manufacturer reported that the source of the wheat was identified as a human error occurring at the time of manufacture and isolated to three lots. Beyond the recall notice to warn consumers, these products are in the process of being rapidly being removed from the market as well as out of the distribution chain. Corrections have been made to the manufacturer’s procedures and these will be verified as being in place before any new production of this product is released to the marketplace.
  • The Gluten-Free Certification Program (GFCP) is a voluntary program designed for manufacturers and brand owners committed to producing safe and reliable gluten-free products. The program combines stringent; risk-based gluten-free requirements with globally recognized food safety management systems, which exceed government requirements in both Canada and the United States by providing preventive controls. These systems are verified by an annual robust, third-party facility audit process which ensures continued compliance.
  • Unfortunately, there is no such thing as “zero risk” and this is the first recall affecting a GFCP product after nearly eight (8) years and literally millions of servings of gluten-free products consumed. Consumers across North American can rest assured that this event is being handled with the highest due diligence to ensure that the gluten-free products they or their families are consuming meet the government’s strictest gluten-free requirements when they see the GFCP Trademark.
  • The Canadian Celiac Association believes that all Canadians have the right to safe food. It worked with the ACG to develop the GFCP to be credibly applied in a marketplace to protect consumers who have no other choice but to follow a gluten-free diet for life. The CCA believes that the GFCP provides the highest level of scrutiny to help create trust and build brand loyalty with customers as well as expanded choices. It also provides a clear and easy-to-recognize certification trademark on packaging versus those products which display unsubstantiated self-declared gluten-free claims or marks or solely rely on end product testing. However, should an event happen, reducing and eliminating further risk to consumers is paramount. We are confident that the necessary improvements will be made at the manufacturing level before releasing any new Sensations By Compliments Brand Pecan-Crusted Cheesecake Collection (340 gm) production which carries the GFCP Trademark.

Gluten Recall: Sensations brand Pecan-Crusted Cheesecake Collection

sensations pecan crusted cheesecake collection

Ottawa, April 4, 2018 – Sobeys Inc. is recalling Sensations brand Pecan-Crusted Cheesecake Collection from the marketplace because it contains wheat which is not declared on the label. People who have an allergy to wheat, celiac disease or other gluten-related disorders should not consume the recalled product described below.

Reason for Recall: Allergen – wheat
Product(s): Sensations brand Pecan-Crusted Cheesecake Collection
Recalling Firm: Sobeys Inc.
Distribution: Alberta, British Columbia, Manitoba, Nunavut, Ontario, Saskatchewan
Size: 340 g
Code(s) on Product: 18008A4 1A, 18008A4 2A, 18008A4 2P
UPC: 6 23682 11931 2

Product details are available at http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2018-04-04/eng/1522897560997/1522897563235

CCA Position Statement: NIMA Gluten Sensor

The Canadian Celiac Association’s Professional Advisory Council (PAC) was asked to review the NIMA Sensor device as it was recently launched in Canada.

The PAC is not aware of any published independent or third-party scientific data that defines the accuracy of this device. There are potential difficulties in the measurement of the gluten content of food including:

  • using a sample that is representative of the food being consumed,
  • detectability of gluten in the food matrix, and
  • type of assay used to detect gluten.

At the present time, the CCA Professional Advisory Council DOES NOT RECOMMEND that people with celiac disease or non-celiac gluten sensitivity use the NIMA Sensor device to determine the gluten status of a food for the reasons outlined below. We will continue to evaluate scientific information about the NIMA device as it becomes available.


What does this mean for Canadian consumers?

Gluten testing is a complex process.

Sampling error
One small spot of gluten on your plate can make you ill, but you cannot guess where it is on your plate. Trying to find the right sample is very difficult – you might miss the gluten by millimetres and think the entire plate is safe

Complexity of processed food
Once food is combined and processed with other ingredients, detecting gluten can be difficult due to the transformations that occur during cooking. Other ingredients in the food may interact with the gluten test giving a false report

Improper testing of foods can give false readings, either positive or negative. This can lead to consuming foods that contain gluten or avoiding safe foods. For this reason, gluten testing of foods should be done by trained experts in an accredited laboratory so that:

  • appropriate validated tests can be selected to match the characteristics of the food
  • the food is thoroughly mixed to ensure even distribution of the ingredients before testing
  • adequate number of samples are taken for gluten testing

The Canadian Celiac Association Professional Advisory Council DOES NOT RECOMMEND that people with celiac disease or gluten sensitivity use this device to determine the gluten status of a food until scientific data demonstrating its accuracy are available. Instead, it is essential that individuals ask questions about the food ingredients, preparation and serving procedures.


Tips for Eating Away from Home

Here are some questions you should ask:

  • Ask what the restaurant recommends for gluten-free consumers.
  • Ask if gluten-free meals are prepared in a separate area of the kitchen with clean utensils. If not, what steps are taken to prevent accidental contact with gluten.
  • Ask very specific questions based on what you are ordering or being served. For example:
  • Is the food cooked in a shared pan or grill where gluten-containing items had been previously prepared?
  • Are gluten-free items cooked in oil that was used for any gluten-containing items?
  • Are vegetables re-heated in the water used to cook pasta?
  • Was fresh water and a clean colander used to cook gluten-free pasta?
  • Do the sauces, marinades, salad dressing and seasonings contain gluten (the brands used in restaurants may have different formulations than ones used at home)
  • Is the meat, poultry, fish or seafood prepared with gluten-containing ingredients (e.g., dusted, dredged or coated with flour)
  • Does the rice pilaf contain other grains (e.g., barley, wheat)

For more information on this statement, please contact [email protected]

External link: Nima Sensor

Red Velvet Cake / Cupcakes Recipe

Sue Jennett has operated a gluten-free bakery for more than ten years and has a gluten-free baking show on her local
cable station.


½ cup sorghum flour
½ cup brown rice flour
2 tbsp tapioca starch
¾ cup white sugar
1 tsp gum
1 ½ tsp baking soda
½ tsp salt
2 tbsp cocoa powder
3 tbsp buttermilk powder*
2 eggs
¾ cup water*
¼ cup vegetable oil
1-3 drops red colour (gel)
2 tsp cider vinegar


  1. Sift dry ingredients into a bowl and set aside.
  2. Into mixer place eggs, water, oil and vinegar, mix well.
  3. Add dry ingredients and mix until smooth.
  4. Add red colouring until the batter turns desired red colour.
  5. Bake 350º for 30-35 mins for 8” rounds, 20-22 mins for cupcakes, 10-12 for minis.
  6. Frost with cream cheese frosting.

*Option – omit buttermilk powder and use liquid buttermilk to replace water.

Gluten-Free Wellness Group Meets March 21, 2018


Wednesday night, March 21, 2018 our Kelowna Celiac and Gluten Intolerant Wellness Group with Registered Dietitian, Selena De Vries meets.  

When: 7 – 8 pm

Where: Orthoquest Kelowna Kinesiology at 1021 Richter Street, Kelowna, BC

Cost: Free to CCA members, $2 donation for non-members.

Wellness Meetings are held in the months of January, February, March, April, May, October and November.

Contact Selena at 778-990-6047 for more information.

2018 Meeting Dates Announced

Kelowna Celiac meetings are held at the Seniors’ Activity Centre, located next door to the Winfield Arena, 9832 Bottom Wood Lake Road, Lake Country, Winfield.  We precede our meetings with a 12:00 potluck lunch at a cost of $2. per adult (17 years and older) to cover the cost of hall rental and coffee. Those attending are asked to bring their favourite gluten-free dish (and the recipe for all to see). Our potluck lunches are a wonderful opportunity to discover new recipes and realize that gluten-free eating does not mean sacrifice or boredom. After some good food and friendship, there is a short meeting and possibly a guest speaker. We encourage you to bring partners, family or friends to the meeting as well.

Our 2018 meetings are:

  • May 6, 2018
  • September 9, 2018
  • November 4, 2018

Off Switch For Celiac Disease?

In case you aren’t a regular Facebook user, we update our Kelowna Celiac Facebook feed several times weekly with articles and news that we think our members will find interesting.

This post from February 24, 2018 certainly received a lot of interest. New research published in the Journal of Biological Chemistry (Feb 23) identifies an enzyme that turns off TG2. That could pave the way for new treatments for celiac disease.

Read more.