CCA 2017 Holiday Survival Guide

holiday survival guide

​Happy Holidays from the Canadian Celiac Association!

This holiday season we are pleased to give you our CCA Holiday Survival Guide.

holiday survival guideClick the link or the image to the right to take you to an online version of the guide. The guide contains tips and recipes from a team of passionate volunteers, who perhaps like you or a family member, face the challenges of celiac disease or non-celiac gluten sensitivity during a time of the year when food-centred activities take place.

​If you have enjoyed the support, education and information from CCA over this past year, we hope that you will consider a donation towards our annual Festive Campaign. Donations allow our charity to continue to advocate on your behalf, increase access to safe foods and improve the quality of life of people with CD and NCGS through investing in research and education, and more. To make a secure online donation, please click this link to Canada Helps.

Wishing you all a fun and gluten-free holiday season!

Best wishes,
Anne Wraggett

Gluten-free Baby: When Parents Ignore Science

different-foods

Key points from Maclean’s January 11, 2017 article

By Toronto Celiac

different-foodsChildren raised eating only a raw, vegan, non-GMO, unprocessed diet get a rude awakening when they enter school and find a whole new world of food: jello, fruit loops and many other foods have never been seen before. Dietitians agree that diets can be dangerous for children.

“Once you start restricting food groups or large chunks of food groups, you start running into problems like vitamin and mineral deficiency.” Karen Kuperberg, RD states that “In general, any diets for kids aren’t recommended. You want kids to eat a variety of foods from all food groups.”

Dr. Peter Green, an expert in Celiac Disease, is all in favour of going gluten-free if it’s medically required. Parents should not self-diagnose themselves or their children however. Parents who are committed to diets do have the advantage of paying close attention to what their children eat. However, the article warns that imposing adult lifestyle choices on infants and children is ill-advised.

Alternative medicine choices for children may mean undiagnosed serious diseases are being missed. “You cannot afford to make any mistakes when it comes to your children.”

If you know someone putting their child on a gluten-free diet as they seem to be bothered by gluten, suggest that before they do that, that they have their child tested for Celiac Disease first. If diagnosed, they can then get the proper information from a Registered Dietitian to ensure that vitamin and mineral deficiency does not become an issue. Their child’s health is at risk.

Read the full article at: http://www.macleans.ca/society/health/gluten-free-baby-when-parents-ignore-science/

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-cheerios

October 26, 2017 (Mississauga, ON) The Canadian Celiac Association (CCA) has learned that the words “gluten-free” will be removed from all Cheerios packages sold in Canada commencing January 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.”

“We are delighted to hear the claim will be removed voluntarily from the packages”, said Melissa Secord, Executive Director of the Canadian Celiac Association. “We support the General Mills decision to make this voluntary move. Based on the advice of the members of our Professional Advisory Council (PAC) and other professionals working in the field, we believe that there is not adequate evidence to support the current gluten-free claim.”

The CCA will continue to work with industry and government to ensure access to safe foods for people with celiac disease and gluten sensitivities.

The CCA received a grant from Agriculture and Agrifood Canada to examine the scope of gluten contamination in oats, pulses and other grains grown in Canada, and to determine where the contamination occurs as the grains are 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. People with celiac disease can experience symptoms such as vomiting, diarrhea, nausea and/or migraines.

Gluten is a protein found in wheat, rye, triticale and barley. In the case of wheat, gliadin has been isolated as the toxic fraction. It is the gluten in the wheat 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