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.

CCA Advisory Committee Submits Beer Labeling Recommendations

The Canadian Food Inspection Agency is currently conducting a review of beer standards. Below is the full submission of the CCA Professional Advisory Committee seeking to have beer labelling brought into alignment with other food products.

If you are not a member of the CCA, please consider a membership and donation so that important advocacy efforts like this can be effective. No doubt the brewery industry has deep pockets to fund its continued opposition to beer labelling changes.

Director, Consumer Protection and Market Fairness Division
Food Import Export and Consumer Protection Directorate
Canadian Food Inspection Agency
1400 Merivale Road, Tower 2
Ottawa, Ontario K1A 0Y9

 

August 10, 2017

The Canadian Celiac Association appreciates the opportunity to respond to the recent notice of intent to amend the Food and Drug Regulations to update the beer compositional standards. The following outlines our concerns and recommendations:

Allergen, gluten and sulfite labelling
The 1220 — Enhanced Labelling for Food Allergens and Gluten Sources and Added Sulphites Regulations that was passed in 2011 and came into effect in 2012 required priority allergens, gluten sources and added sulphites to be declared in the list of ingredients or “Contains” statement on the label of prepackaged foods and beverages. During the consultation phase, the Canadian Celiac Association, along with many other medical, dietetic and patient advocacy organizations, strongly supported Schedule 1220. However, the Canadian Celiac Association and other groups strongly objected that standardized beer would be exempted from these regulations. Unfortunately, standardized beer did receive the labelling exemption which is a major health and safety concern for those with celiac disease or food allergies as they are unable to discern from the label if the product contains any gluten, major allergens or added sulphites.

This new 2017 consultation on beer compositional standards provides the opportunity to resolve the safety issues for individuals with celiac disease and food allergies.

Recommendation #1

The Canadian Celiac Association strongly recommends that the names of all gluten sources, priority allergens and added sulphites, when used in standardized beers, be declared on each individual container of beer as well as the outside packaging of these products.

Definition of Beer
Individuals with celiac disease must follow a strict, life-long gluten free diet which places significant limitations on food and beverage options. Given the popularity of various types of beer, ale and lager, many individuals with celiac disease are looking for an alternative to gluten-containing beer. The product that they are/will be looking for is one labelled ‘gluten-free beer’.

For beverages fermented from gluten-free grains/other ingredients, the proposed amendments would not permit the use of the term ‘gluten-free beer’ but rather “gluten-free beverage.” This would be very confusing for gluten-free consumers as the term ‘beverage’ could include many different non-beer alternatives such as wine, distilled alcohols, liqueurs, ciders and non- alcoholic beverages (e.g., juice,
milk, smoothies, etc.).

Recommendation #2

To avoid misleading consumers, the Canadian Celiac Association recommends the use of the term ‘gluten- free beer’ for beer-type beverages that utilize gluten-free grains and ingredients such as sorghum, millet, rice, etc. However, there are currently some beers made with malted barley and a special clarifying agent that are labelled “gluten free”. The manufacturers claim these beers are rendered gluten free. Unfortunately, this agent impacts the R5 Competitive ELISA’s ability to accurately detect gluten, thus, a negative test result does not mean the product is indeed safe for individuals with celiac disease. (see references, page 3). It is not known whether these agents can completely remove all toxic fragments from glutencontaining beers and as such, labelling of these products as ‘gluten-free beer’ should not be permitted.

Recommendation #3

Beers made with malted barley and a special clarifying agent should not be lablelled “gluten-free beer” because the clarifying agent interferes with the accuracy of the R5 Competive ELISA that detects gluten contamination.

Thank you for careful consideration of our three recommendations.

Respectfully submitted,

The Professional Advisory Committee, Canadian Celiac Association
Dr. Don Duerksen(Chair), Dr. Premsyl Bercik, Dr. Decker Butzner, Shelley Case, RD, Adrianna Smallwood, RD, Joyce Schnetzler, RD, Dr. Justine Turner, Dr. Elena Verdú, Dr. Jennifer Zelin.

 

References
Tanner GJ, Colgrave ML, Blundell MJ, Goswami HP, Howitt CA. Measuring hordein (gluten) in beer–a comparison of ELISA and mass spectrometry. PLoS One. 2013;8(2):e56452. doi: 10.1371/journal.pone.0056452. Epub 2013 Feb28.

Allred LK, Lesko K, McKiernan D, Kupper C, Guandalini S. The Celiac Patient Antibody Response to Conventional and Gluten-Removed Beer. J AOAC Int. 2017 Mar 1;100(2):485-491. doi: 10.5740/jaoacint.16-0184. Epub 2016 Dec 16.

Colgrave ML, Goswami H, Blundell M, Howitt CA, Tanner GJ. Using mass spectrometry to detect hydrolysed gluten in beer that is responsible for false negatives by ELISA. J Chromatogr A. 2014 Nov 28;1370:105-14. doi: 10.1016/j.chroma.2014.10.033. Epub 2014 Oct 18.

Kelowna Dietitian Named To CCA National Board

selena devriesKelowna Chapter Dietitian Selena DeVries has been named to the Canadian Celiac Association National Board for 2017-2018.

DeVries is a Kelowna based dietitian working in private practice at “Healthbean“.  She specializes in using an integrative approach in the management of celiac disease and non-celiac gluten sensitivity.  She also leads the Kelowna Chapter monthly “Kelowna Wellness Group“.

Below is the full list of the CCA board for 2017-2018.

2017-2018 Board of Directors

Executive

Anne Wraggett, President (BC)
Treena Duncan, Vice Chair (BC)
Renee Colman, Secretary (BC)
Chantal Gabriele, Treasurer (ON)

Directors

David Congram (ON)
Selena DeVries (BC)
Jennifer Stebbing (ON)
Julie Greene (NFLD)
Mark Johnson (ON)

Gluten is rarely found in medications

gluten-free medication

gluten-free medicationWhile wheat and barley are very rare in medications, medications are always on lists of “places to look for gluten”. Drug companies and even pharmacists are not always very helpful on this issue. If they do claim there is gluten in a product from something other than wheat starch, they are almost certainly wrong! These companies frequently misidentify ingredients that start out as wheat starch as possibly containing gluten, when, in fact, they are so highly processed they are safe for people with celiac disease. This includes ethanol, mannitol, sorbitol, sorbitan, maltitol, xylitol, lactitol, erythritol, and maltodextrin.

So what to do?

First, recognise that wheat products are very rare in medications, except those that come in wafer form. If a gluten source is used as an ingredient, it is expected to be identified in the ingredient list in Canada. Second, if you have been prescribed a medication, take it, even if no one can get an ingredient list late at night or on a weekend. The risk of it being one of the few medications containing wheat starch is likely much lower than the risks of the illness or injury for which it has been prescribed. If you would like to learn more about any medication available in Canada, check the Canadian Drug Products Database. Most of the listings include the Product Monograph, a standard way of presenting scientific information for drugs. Look for DOSAGE FORMS, COMPOSITION AND PACKAGING section at the end of Part 1. It contains the active and inactive ingredients in all forms and if there is a gluten-free claim for the product, it will be stated there.

Donate your unused Aeroplan Miles to the CCA

Aeroplan

AeroplanThe Canadian Celiac Association has joined the Aeroplan charity program.

Help the CCA go the extra mile for celiac disease by donating your unused Aeroplan Miles. The CCA is hoping to raise 25,000 miles in one year to help off-set volunteer travel and assist with program supplies and materials.

Aeroplan will top up your miles by 10% with every donation, every time.

Click to visit the CCA-Aeroplan donation page today.

Gluten-Free Cheerios Still Getting Complaints

Cheerios is back in the news with an update article from Buzzfeed. According to the article, Celiacs are still being glutened from gluten-free Cheerios that have become cross-contaminated in the manufacturing process.

Gluten-free Cheerios is controversial as it is labelled “gluten-free” but also has a “may contain wheat” statement. The CCA made the unusual move of issuing a special statement to warn Celiac’s not to consume it.

Kelowna Celiac regularly posts Celiac related updates to our Facebook page. The article has received a high number of views and comments. read more below.

Posted by Kelowna Celiac on Thursday, July 6, 2017

Gluten-Free Myths Busted

Source: Newsletter of the CCA Ottawa Chapter

People with celiac are always thin

gluten-free weight lossThis is a serious myth that I know even medical practitioners believe. According to Melinda Dennis, a Registered Dietitian at Beth Israel Deaconess Medical Centre at Harvard, 40% of people diagnosed with celiac are overweight at their time of diagnosis. 4-5% are underweight.

 

I will lose weight on the gluten-free diet

Again, wrong. Overall, according to Melinda Dennis, most patients tend to gain weight when their gut heals and they can absorb nutrients again. Better absorption of food + same caloric intake = weight gain.

 

All of my cosmetics, lotions, hair products must be gluten free because the skin absorbs gluten

No. Dr. John Zone, who is a dermatologist, says the skin has stratum corneum which is like a “Saran Wrap” or a protective barrier to keep gluten from permeating into the body. The same holds true for hair follicles which have a protective barrier. However, a break in the skin will allow absorption.

Gluten-Free Wellness Group Meets June 28th – Topic “Summer Eating”

selena-de-vries

Wednesday night, June 28, 2017 our Kelowna Celiac and Gluten Intolerant Wellness Group with Registered Dietitian, Selena De Vries meets.  This is the last meeting before a summer break.

The topic: “Summer BBQ and events” as well as the opportunity for open Q&A.

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.

Gluten-Free Moroccan Travel

Tajine

By Gabrielle Loyer, gluten-free traveler and CCA member

Morocco mapMorocco is an Arab country situated in the north-west corner of Africa, south of Europe. It is 15 kilometres from Spain, on the Mediterranean. Morocco is a major destination for tourism and Mediterranean travel. An estimated 9 million tourists visited the Kingdom of Morocco in 2010. Morocco offers a complete destination for any traveller seeking the sun, the sea, mountains and/or the desert. In Morocco, you see stark contrasts; you can pass by the Sahara with its extreme heat, or head up to the snowy Atlas Mountains with its frigid temperatures. With many cultures within one country, both the population and cuisine are diversified. Moreover, Moroccan cuisine is considered by many as one of the best in the world, with its Mediterranean flavour characterised by a variety of dishes originating in Arab and Berber traditions, complemented by numerous spices. Their food has characteristics similar to other cuisines in the Maghreb region, but while conserving its unique cultural identity.

Moroccan cuisine offers a number of gluten-free choices. Their tajines (stew), based on a variety of meats, such as beef, chicken and lamb, are probably the best choice. Tajine is the traditional plate “par excellence” of Morocco. It is a simple dish, so the success really depends on the cooking method: it must be done slowly so the meats, fish, veggies and spices mingle their scents together. You may be surprised by the sweet and salty tajines, which feature the taste of spices, almonds, and prunes. Served with vegetables, olives and the famous Moroccan eggplant salad (Zaalouk), tajine makes for a fine meal. Don’t forget that a Moroccan dining experience cannot be considered complete without a coffee or a delicious sweet tea, scented with fresh mint.

TajineSome Moroccans speak English, but the majority speak French, and certain Arab words can be useful: wheat (khramèh), barley (zarra), bread (khrobz), milk (halib) and allergic (azèzia). While Moroccans tend not to be aware of celiac disease, they are very respectful and followed our wishes with care in order to avoid cross-contamination. That said, wheat is quite common in Moroccan dishes. For breakfast, the majority of options contain gluten. There’s gheffa, a sort of wheat cake. Harcha is also prepared with wheat. Baghrirs are Moroccan crêpes that locals have with honey, butter or fresh cheese. Bread does go with all meals, but you can just leave it on the table. Moroccan pastries are varied and refined, but unfortunately, they are made with a wheat flour base. In certain spots, though, you can find nut macaroons that are gluten free. To finish off your meal, you’ll always have the chance to sample a nice seasonal fruit, such as melon, grapes, figs, or oranges. And the Moroccan snacks cannot be beat – dried fruit, dates, almonds, pistachios, grapes, apricots and figs. Olive oil and olives play a major role in Moroccan cuisine, and it’s that which gives it the Mediterranean flavour.

It’s possible to find products labelled gluten-free in the special diet section of certain commercial supermarkets, such as Marjane and Acima. The products are there, but there is not much choice – a few chocolate or ginger cookies and rice cakes. At these stores, you can also find some refrigerated gluten-free products like compotes that are labelled GF. Further, the SANTIVERI boutiques (www.santiverimaroc.com) offer a large choice of fresh, gluten-free bread, cookies, pasta and sauces.

The Cuisine Kingdom of Morocco is, therefore, a dream spot for those who love Mediterranean cuisine, with some Arab and Berber. It’s a trip to a world of flavourful and diverse gastronomy, and it will leave you eager to try Moroccan cuisine yourself when you return home.

Besaha – Bon appétit!