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:


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


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


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

Photos: Over 30 Attend Gluten-Free Pizza Potluck

Kelowna Celiac 2017 Pizza Potluck Group

Over 30 attended this afternoon’s pizza potluck at the Lake Country Senior’s Centre. That’s the best turnout we’ve had in awhile.

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Thanks to Selena De Vries and Irene Wiseman for the photos.

Jim’s Place in Vernon provided the pizza and Schar sent a great assortment of products for us to try.

Aside from the food, Selena De Vries, our Chapter dietitian answered many questions that our members had.

Our next meetings are September 10th and November 12th.

Chapter Presidents Report May 2017

gluten-free pizza

gluten-free pizzaAs always, I am looking forward to seeing everyone at the meeting on May 7th. This is our annual pizza party. The pizzas are being supplied by Jim’s Place in Vernon, British Columbia. Inspired by Happiness, also has a coupon in our newsletter. We also appreciate their generosity.

I also have some very sad news to report. Heather Yoe, our President’s representative, passed away very suddenly. Heather was a very kind person and was a very effective President’s advocate. We are all going to miss, Heather. Our condolences to Heather’s husband and family.

The following is a list of some of the things we talked about at our last executive meeting.

  1. What do the members want from the Kelowna Chapter?
  2. We have $10,000 that was donated to our Chapter that is not be used for general revenue at National, but could be donated to some researcher working on a cure for Celiac disease. In this case, the funds would only be used towards research.
  3. We would like to discuss these items and invite a general discussion from members as to items of interest to our Chapter.

Thank you.
Irene Thompson-Wiseman Kelowna Chapter President

Kelowna Celiac Welcomes Schar

schar canada

Kelowna Celiac is pleased to announce a new sponsor: Schar

schar canadaSchar currently has over 40 products in its portfolio. You might have heard of their Artisan Baker bread, or their delicious Honeygram cookies.  They also offer pasta, frozen products, crackers and mixes.

In 1922 Dr. Schar began developing products aimed at promoting a healthy diet for young children with digestive disorders. The company’s expertise contributed to the development of the first high-quality gluten-free foods and beginning in 1981, working in close collaboration with doctors and celiac organisations, was developed into full range gluten-free products. This is when Schar was born.

With a dedicated focus on the development and production of gluten-free foods, the company became a market leader in Europe just a few decades later. Today, Dr. Schar is getting even closer to its goal of becoming the leading food specialist for special dietary and nutritional needs in Europe, and now in the US & Canada as well. Schar says that their success has been driven by two things: firstly, to offer solutions to the dietary problems people with gluten intolerance have to face (particularly regarding the choice & availability of relevant products), and secondly, to constantly satisfy the need for the best possible quality and to improve this constantly.

As a pioneer in the area of gluten-free nutrition, Dr. Schar has highly valued well-founded research and development right from the very beginning. While their research team concentrates on long-term strategic projects and investigates new raw ingredients and technologies, their development team creates more than 30 new or improved products and recipes each year.

Of course, before any new product goes into production, it is tested by trained testers for flavour, perfect texture, aroma, and appetising appearance. Each of their gluten-free products is benchmarked against the best tasting conventional foods in every category. This is the only way to ensure that their consumers are always completely satisfied – from gluten-free pizza to a comprehensive product line of bread, pasta, cookies, and crackers.

Visit to learn more about their products, see their recipes, and read their articles about a gluten-free lifestyle.

schar club

CCA 2017 National Survey

cca logo

cca logoThe Canadian Celiac Association is the national voice for all Canadians adversely affected by gluten. To make sure we are working on your behalf as best we can, we are planning to review of our priorities and the support, awareness and advocacy work we do.

You are a valuable member of our online community, and we would greatly appreciate it if you could take around ten minutes and complete a short survey to help us as we move forward. We’d request your input no later than March 18.

All Canadians with a “gluten problem” are invited to participate. All opinions are welcome.

Link to the survey:

Thank you very much for adding your voice. We actively use feedback to improve our organisation and provide the gluten-free community with the best possible service. If you have any questions, please do not hesitate to contact me at [email protected]

Mark Johnson
Board of Directors
Canadian Celiac Associatio

Kelowna Celiac Welcomes Patsy Pie


Kelowna Celiac is pleased to announce a new sponsor: Patsy Pie

patsy-pie-cookiesInspired by old family recipes in 2001 Patsy Pie founder Pat Libling created a range of traditional all-butter cookies using alternative flours and without adding starchy fillers that the commercial gluten-free bakeries tended to use.   The cookies were so good that everybody just loved them – Patsy Pie was born.  Passion for great tasting products has been the driver of this Lachine Quebec company. Patsy Pie is certified gluten-free by the Gluten-Free Certification Program.

Their products include:

  • Organic Chocolate Cantuccini – Mini Chocolate Biscotti
  • Organic Double Chocolate Quinoa Cookies
  • Organic Choco-Orange Quinoa Cookies
  • Chocolate Chip Cookies
  • Peanut Butter Cookies
  • Snappy Ginger Cookies
  • Lemon Shortbread
  • Cranberry Orange Biscotti
  • Almond Biscotti
  • Candy Cookie with M&M’S®
  • White Chocolate & Macadamia Nut Cookie
  • Double Chocolate Cookie
  • Double Chocolate Brownie
  • Double Chocolate Cookies
  • White Chocolate & Macadamia Nut Cookies
  • Double Chocolate Brownie 14 ct
  • Mini Double Chocolate Brownie

See photos and the ingredients in their yummy gluten-free products at their website.  You can also purchase their products online!


Hidden Sources of Gluten

magnifying glass

magnifying glassWhen you first start the gluten-free diet, it may seem like there’s not much left you can eat. While there is a large part of processed foods you can’t eat anymore, there are still a lot of amazing options available — both naturally gluten-free and otherwise.

There is a huge importance when you’re on a strict gluten-free diet to read and re-read labels on everything food related for your safety. Many times we forget about the products that maybe we’re not eating, but could be indirectly contaminating ourselves with gluten. There are also products that are typically contaminated without much thought and even beauty products could be the reason why you’re still feeling ill.

If you think you’re on a strict gluten-free diet, but you’re still not feeling well or blood tests still show reactions you may be contaminating yourself without really realising it. There are some common hidden sources of gluten that you may want to check into as the first possible reason you’re not feeling well even though you’re eating gluten-free.


It’s one of those makeup products that is likely going to end up in your mouth at some point. Licking your lips and eating will transfer the lipstick ingredients into your digestive system and one of those ingredients could be gluten (typically wheat or barley). You need to be sure to check the ingredients on the package and know those tricky scientific names for gluten.


Typically those commercial glue sticks are going to be fine, but when it comes to household glue products, you need to be careful. While most envelope glues are derived from corn, they do have the potential to contain wheat (and they don’t come with an ingredients list) as does wallpaper glue and gluten can even be found in tile grout. While you’re likely not going to eat these products, they can be inhaled or ingested in a secondary way.

Hand lotion

If you have an insensitivity to gluten when ingested and not just topically, you may be able to get away with this product, but be wary. Hand lotions can contain a lot of ingredients and one often found is wheat—making it unsafe for those with celiac disease or gluten allergy.

Vegan meat substitutes

If you’re looking to go vegetarian, many of the meat substitutes that are soy-based also contain gluten. You need to make sure that you’re  reading the labels and checking if it’s safe for you to eat — being free from one ingredient doesn’t mean it’s safe for everyone.

French fries

If you’re a big fan of French fries, you’ll want to make sure you’re eating safely! There are a lot of fries that contain a gluten-based light reading to give them an extra crisp when they’re fried up. Also, if you’re getting your fries from a restaurant, you will want to make sure they’re not fried in the same oil as other glutencontaining products like onion rings because your food will be cross-contaminated.


While potato chips are made from — well, potato — the seasoning is not all the same so you need to be extra careful. Some flavourings contain gluten in their ingredients and others may not. Another word of caution — just because one brand of chips doesn’t contain gluten, doesn’t mean any brand of the same flavour is safe so read those labels!

Your peanut butter jar

While typically peanut butter is gluten-free, there is a huge risk of gluten contamination with your peanut butter jar. If you’re making a sandwich with peanut butter and using gluten bread, then placing the knife right back in the container — you’ve just put gluten into all of the peanut butter. You need to make sure that you’re being safe, so always have separate containers!

Items labelled “wheat free”

If something is labelled wheat-free you may assume you’re safe to eat it on a gluten-free diet, but that’s risky business. Wheat free and gluten free are two different things because a product could be wheat free but contain barley, rye, or oats making it unsafe for those on a
gluten-free diet.

Processed meats

If your family is a fan of pre-shaped, frozen burgers, hot dogs or deli meat you need be extra careful to check the ingredients. Many use
wheat crumbs or simply list “filler” in their list which could be wheat flour or barley. There are a lot more products being put on the shelves that contain no fillers and are labelled to be gluten free so keep your eyes out for those.

Kelowna Celiac Welcomes NuPasta

nuPasta Organic Spaghetti

Kelowna Celiac is pleased to announce a new sponsor: NuPasta

NuPasta is a gluten-free, low calorie, and high fiber pasta available as spaghetti, fettuccine, and angel hair in organic and non-organic packages.

nuPasta Organic SpaghettiHow does it differ from regular pasta?  According to NuPasta, a full plate (210g) of regular cooked pasta contains about 300 calories and 2g of dietary fibre, the same amount of NuPasta contains 25 calories and 6g of dietary fibre.

NuPasta is made with the root of the konjac plant which is rich in dietary fibre and has no starch. The absence of starch is the reason why NuPasta is so low in calories.

What is Konjac? According to NuPasta the konjac plant (Amorphophallus konjac) grows on slopes 2000 to 4000 feet above sea level, where it enjoys the habitat’s clean air and water. Today, konjac plants are grown in Japan, Korea, and China. The edible part of the konjac plant is the root which resembles an oval shaped taro or yam potato.

Where is NuPasta Available?


  • Nester’s Market
  • L & D Meats & Delis
  • Quality Greens Farm Market
  • Nature’s Fare Market
  • Market Place IGA
  • Helmut’s Sausage Kitchen
  • Quality Greens Farm Market (Westbank)
  • IGA (lake Country)


  • Nature’s Fare Market
  • Buy Low Foods
  • Quality Greens Farm Market
  • Butcher Boys Food Store


  • Quality Greens Farm Market
  • IGA
  • Nature’s Fare Market


  • IGA

Contact Irene Wiseman if you’d like to become a chapter sponsor too!