CCA 2017 National Conference In Edmonton

Edmonton Conference

Canadian Celiac Association – National Conference

When: Saturday, June 10, 2017
Time: 7:30 am – 5:00 pm
What: A one-day conference and vendor fair (held in conjunction with the CCA National Conference and AGM)
Cost: CCA member price $75, Non-member price $100

Registration includes: gluten free breakfast and lunch, conference and vendor fair access

Bonus: To celebrate their 25th anniversary, Kinnikinnick is offering conference delegates a free tour of their production facility on Friday, June 9th. Spaces limited, so book now to make sure you get a spot!

After a long hiatus, the Edmonton chapter is once again hosting a national conference. The Edmonton Gluten Free Festival is a one-day conference and vendor fair. We have a terrific line-up of speakers including Dr. Sheila Crowe, co-author of celiac disease for dummies and celiac blogger Laurie Lynn Lyons.

Click to register and get more details.

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.

Gluten-free diets don’t help people without celiac disease, study finds

CBC Marketplace Gluten-Free

CBC Marketplace is running an interesting segment on how gluten-free diets don’t help non-celiacs.

CBC Marketplace Gluten-Free

Here’s an excerpt from the article.

Gluten-free diets shouldn’t be promoted to prevent heart disease among people without celiac disease, gastroenterologists say after a large U.S. study.

The food industry has stimulated popularity in gluten-free diets. Recognising this public interest, researchers at Harvard Medical School said they wanted to see whether avoiding gluten actually has health benefits for those without the disease.

To that end, Dr. Andrew Chan, an associate professor of medicine at Harvard, and his team used diet and health outcome data collected from 110,000 health professionals over 26 years to link estimates of gluten in the diet to diagnoses of coronary heart disease.

Read the full article on CBC.ca

Annual Pizza Potluck Sunday May 7, 2017

gluten-free-pizza

Jim's Place pizza boxesOur next Kelowna Celiac Chapter meeting is Sunday, May 7, 2017 at noon at Lake Country Seniors Activity Centre, 9832 Bottom Wood Lake Road.

This is a gluten-free pizza-themed potluck!  It is a replay of last year’s successful event if you attended.  The chapter will pay for the pizzas from Jim’s Place and everyone brings either a salad or dessert.  Celiacs & their families, can each enjoy their 2 slices of gluten-free pizza!

The chapter will pay for the pizzas and everyone brings either a salad or dessert.  Celiacs & their families, will enjoy two slices of gluten-free pizza.

This is the perfect meeting to bring kids and your teenagers!

May-1-2016-pizza-meeting (6)Note: All food brought for the luncheon must be gluten-free.  Ideally, you’d have a card next to the dish listing the ingredients in case there are any other allergies.  Please remember to bring your own plates and cutlery etc.

At each meeting, we ask adults to donate a toonie to defray the hall rental costs.

Our other meeting dates for 2017 are September 10th and November 12th.

May is Celiac Awareness Month

National CCA Release

Join the Canadian Celiac Association as we host several public outreach and education initiatives and encourage your support during our donor drive. Our goal this campaign is to raise $45,000. These funds will help us offer member-only education, increase counselling support and develop programs for safer places to eat.

Twitter Party — May 1

  • May 1 we’ll be hosting our first Twitter Party! Join us at @CCAceliac
  • Follow #AskTheCeliac from 8–9 pm EDT
  • Join us to learn more about celiac disease, gluten intolerance, and the gluten-free diet
  • Test your knowledge to win one of 10 prizes including a $100 Catelli prize pack
  • Thank you to Catelli Foods for generously sponsoring this party

2017 twitter party header

 

International Celiac Awareness Day — Tuesday, May 16

  • All federal Members of Parliament will be sent a letter with a Celiac Awareness ribbon and will be asked to wear it on May 16 to show their support
  • Watch your mail for a little something to help us spread awareness in your community on this day!
  • Help us reach our goal of $45,000. Watch your social media, share #CeliacAware and ask your friends and colleagues to donate to CCA.

CCA Education webinar — Wednesday, May 17

  • CCA will be offering two one-hour webinars on labelling
  • 5–6 pm EDT and then 8–9 pm EDT to accommodate time zones

Facebook Day — May 31

  • We’ll be hosting an “AskTheCeliac” Day on our public Facebook page on May 31 to round out the month of activities. Post your questions! Share with friends

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

schar club

Should we screen everyone for celiac disease?

uspstfThe US Preventive Services Task Force recently reviewed all the relevant research on screening for celiac disease to determine if it makes economic or health sense to screen everyone for the disease. They looked at the accuracy of the screening tests for people of all ages and debated the potential benefit and harm from screening.

The conclusion: there isn’t enough information to make a well-supported decision. There are too many false positive tests to make universal screening appropriate, and we don’t know enough about the benefits and harms of a gluten-free diet on someone with positive blood tests but no symptoms.

They did conclude that it is important to test people with celiac-related symptoms and they defined celiac disease as “a multi-system autoimmune disorder which can have both gastrointestinal symptoms (diarrhea, abdominal pain, and weight loss) and systemic symptoms (anemia, osteoporosis, chronic fatigue, peripheral neuropathy, and ataxia), both of which are improved by following a gluten-free diet”.

That definition of CD alone may remind family doctors that celiac disease is a lot more than just diarrhea. We need to take victories where they come.

Japanese Rice Cakes recalled due to undeclared wheat

Canadian Food Inspection Agency News Releasewismettac logo

Food Recall Warning (Allergen) – Japanese Rice Cakes recalled due to undeclared wheat
Recall date: April 7, 2017
Reason for recall: Allergen – Gluten, Allergen – Wheat
Hazard classification: Class 2
Company / Firm: Wismettac Asian Foods
Distribution: Alberta, British Columbia, Manitoba, Ontario, Prince Edward Island, Quebec
Extent of the distribution: Retail
Reference number: 11318

Brand Name Common Name Size Code(s) on Product UPC
N/A (Japanese Characters Only) Japanese Rice Cakes (Kashiwa Mochi Sk Br.) 250 g All codes where wheat is not declared on the label 4 903226 102106 &
0 74410 70824 5

Frying wheat products does not make them gluten-free

Canadian Celiac Association New Release

April 3, 2017 (Mississauga, ON.) The myth that frying wheat products makes them gluten-free is endangering people with Celiac disease.

gluten-free fryerPeople often liken the frying process to cooking an egg. In the case of an egg, frying it changes the colour and structure of the egg. While heating gluten in a fryer does change the structure of the gluten protein, it does not make it safe for someone with Celiac disease.

Heating wheat to 65°C (140°F) unwraps the three-dimensional structure of the protein, like it does for eggs, but that is not enough to prevent an immune system reaction for someone with Celiac disease.

The trigger for the gluten reaction in someone with Celiac disease is a very short peptide chain within the larger protein. Peptides are chains of amino acids that make up a protein. The only thing that will break the peptide chain apart and make gluten safe for people with Celiac disease is a complete breakdown of the chain into its component amino acids.

“These peptides are extremely difficult to break apart – they are designed to resist the harsh environment of the gastrointestinal tract,” explains Sue Newell of the CCA.

There is some question about the exact temperature for this complete breakdown, with a suggestion that heating the food to 315°C (600°F) for 30 minutes may be sufficient. At that point, however, the food is inedible.

The Canadian Celiac Association recommends that people with Celiac disease and gluten sensitivities avoid any food cooked in oil has also been used for wheat-based products.