Calgary Celiac News ~ March 2015

C a l g a r y C e l i a c N e w s First Edit ion ~ March 2015

(403) 237-0304 www.calgaryceliac.ca

Chapter Office: 231 - 37 Avenue NE, Calgary, Alberta T2E 8J2

President’s Message 3

AGM Details 4

Upcoming Events 6

Free CD Seminar—Cardel Home Theatre

7

Arsenic in your rice: The Latest

8

May Celiac Awareness Month

12

Manitoba CCA - Info Forum and Food Expo

13

Tips to Avoid Cross Contamination

17

Casino Time 19

Red Deer Chapter 22

Calendar of Events 24

Can Celiac Disease Effect the Brain?

28

Travel 31

Cooking Classes 32

GF Barley Malt Beer—Is it really Gluten Free??

33

What you need to know about Celiac Disease

36

CCA Advisory Coun-cil- Position on Oats

38

Recipes 40

Annual General Meeting Saturday, April 18th, 2015

Marda Loop Community Centre 3130—16th Street SW—11:30 a.m.

Information Meetings

Gluten Free Expo

Beginner GF Cooking Class

Stampede Breakfast

Celiac Kids Camp

Free Celiac Seminar

Calgary Celiac News ~ March 2015 2

The Canadian Celiac Association—Calgary Chapter does not endorse any product, and any reference or advertisement in any edition of this

newsletter is not to be construed as a recommendation or an endorsement of that product. Inclusion of such products in our publications is

for informational purposes only. The contents of this newsletter are not necessarily the views or opinions of this Association.

President

Starr Prowse

Vice President Jim Calverley

Secretary

Karen Wickerson

Treasurer

Dean Orlando Education Jo Anne Murray - Advisor

Volunteer Coordinator

Vacant

Restaurant Education

Vacant

Board Members At Large Marie-Claude Beaulieu Brigitte Clarke Leslie-Anne McPherson Rick Ratcliff Cheryl Richmond Lynn Dudley Tessa May Marr Special Events & Program Coordinator

Cindy Casper

Office Manager

Linda Cooper

Regional Director Vacant

Medicine Hat Satellite

Vacant Lethbridge Satellite

Karen Toohey

Red Deer Satellite

Clarice Schulz

Marlene Kallstrom-Barritt

Newsletter Editor

Linda Cooper

CALGARY CHAPTER OFFICE HOURS

Tuesday, Wednesday and Thursday

10:00am - 3:00pm

If you plan to visit the office, please call first to

be sure we are not out at an appointment.

231 - 37 Avenue NE Calgary, AB T2E 8J2

Phone: (403) 237-0304

Fax: (403) 269-9626

info@calgaryceliac.ca

www.calgaryceliac.ca

2014 - 2015 BOARD OF DIRECTORS & KEY CONTACTS

The Canadian Celiac Association - Calgary Chapter does not endorse any product, and any reference or

advertisement in any edition of this newsletter is not to be construed as a recommendation or an endorsement of that

product. Inclusion of such products in our publications is for informational purposes only. The contents of this

newsletter are not necessarily the views or opinions of this Association.

Please Note: To contact the individuals listed below, email: info@calgaryceliac.ca

Newsletter Submission Deadline 2015

First Edition (March) due February 14

Second Edition (June) May 15

Third Edition (Sept) August 14

Fourth Edition (Dec) November 10

E-mail submissions to Linda Cooper

linda@calgaryceliac.ca

Calgary Celiac News ~ March 2015 3

President’s

Message By Starr Prowse

Be sure to check out the Calendar for details on

upcoming events. There are so many activities

to look forward to this Spring.

Our information booth, “A Celiac Student Needs

your Support”, at the Teachers Convention,

February 12 – 13 was very successful with not

only teachers but other vendors and general

public stopping for information. There is a link on

the website www.calgaryceliac.ca for teachers

who want more information on working with

students who have celiac disease.

The Calgary Chapter is sponsoring a free

seminar at the Cardel Homes Theatre beginning

at 1:00 pm on Saturday March 28th.

There will be two presentations by JoAnne

Murray; Celiac Disease and the Gluten Free

Diet” and “So You’ve Got a Diagnosis .… Now

What?”

Volunteer Appreciation Event – Enjoy a

delicious brunch at the Delta on April 26th and

meet some of our Chapter's great volunteers.

Brunch is complimentary for anyone who has

volunteered with the chapter in the past year.

General membership, spouses and family

members are all welcome to participate for a fee.

See the website to register.

The Annual General Meeting will be held at the

Marda Loop Community Centre on Saturday,

April 18th beginning at 11:30 with vendors

providing light lunch items prior to the meeting.

Cindy Little, a gluten free cooking instructor will

be our guest speaker.

A huge thank you to Allister Boorse for all his

hard work, as the Chairman of our Bylaw

Committee.

The Bylaws were outdated and over the past

year Allister, Jim Calverley and Cheryl Richmond

have worked hard to bring them up-to-date.

They will be posted on the website prior to being

presented at the AGM.

Did you know …

that Kids Camp will be in July and we can

accommodate 70 children and their siblings.

Registration is now open on the website

www.calgaryceliac.ca

that there is an app for the pocket dictionary

available for purchase from the iTunes store.

Visit www.glutenfree247.ca for more

information.

that the Calgary Chapter will be at the Gluten

Free Expo May 2 & 3.

that there are several research studies on

our website, www.calgaryceliac.ca, if you are

interested in participating.

Sadly we have lost a very active, long-time

member of our Chapter. Faye Stenvig had

been our spokesperson for the Red Deer satellite

for many, many years, organizing monthly

meetings and information tables at the Red Deer

hospital. As well, she helped create two

additional satellites in the area; Rocky Mountain

House to the west and Stettler to the East.

Starr Prowse

Calgary Celiac News ~ March 2015 4

Saturday, April 18th, 2015

Held at Marda Loop Community Centre

3130—16th Street SW, Calgary 11:30 a.m.

* Light lunch

* AGM speaker (Cinde Little)

* Nominations/Elections

This is an advance notice of a resolution to be voted on at the Annual General Meeting to be held April 18,2015 at the

Marda Loop Community Center.

Special Resolution

of the

CANADIAN CELIAC ASSOCIATION, L’ASSOCIATION CANADIENNE DE LA MALADIE

COELIAQUE, CALGARY CHAPTER

Whereas:

It is desirable to update the bylaws of the Calgary Chapter to reflect changes in activities and to

acknowledge changes in applicable legislation;

Therefore, be it resolved:

that the previous Bylaws be rescinded in their entirety and replaced by the proposed Bylaws as

presented by this Special Resolution on this date.

=================================================

The Board of Directors has reviewed the existing Bylaws of the Calgary Chapter, and found that in the

past 22 years some things have changed but the Bylaws have not kept up with changes in activities or

legislation. A committee has closely examined our existing documents and proposed changes.

A copy of the changes has been put up on our web site for review by all members of the Calgary Chapter.

A resolution to accept this new governing document will be proposed at the upcoming Annual General

Meeting on April 18, 2015 at 1:00 P.M.

Members who do not have access to the internet may call the office at 403-237-0304 to request a printed

copy to be sent to them.

Members who have questions regarding the proposed Bylaws may call the office at the above phone

number. A member of the committee will return your call to discuss your concerns.

Any member wishing to propose an amendment to the proposed Bylaws is asked to submit the

amendment before March 20, 2015 so that it can be reviewed and possibly incorporated in the final

proposal before the AGM.

Calgary Celiac News ~ March 2015 5

Saturday, April 18th, 2015

Held at Marda Loop Community Centre

3130—16th Street SW, Calgary 11:30 a.m.

AGM speaker -Cinde Little

TITLE: Managing Cross-contamination from Gluten at Home

OUTLINE:

The decision – Should you allow gluten in the kitchen? - Exploring the pros and cons of having wheat in your kitchen What is cross contamination? Strategies for managing cross contamination - Cleanliness - Designated areas - Equipment – toaster, waffle iron, pancake griddle etc - Utensils - Food containers Labelling - Food storage - shelves, containers and more - Food items and the fridge What not to worry about Embracing Change Technology

BIO:

Cinde Little is a Certified Respiratory Educator, gluten free cooking instructor and writer of the food blog, the Everyday Gluten Free Gourmet. As a health educator Cinde understands the challenges people have living with food restrictions and al-lergies. She teaches individuals and families how to take action and make healthy behaviour change. Cinde attempts to inspire people to make choices and live with the necessary restrictions for their ongoing health in a happy and positive way. She has been cooking gluten free since 2009 in her kitchen where other family members eat wheat.

Calgary Celiac News ~ March 2015 6

WOW! 2015 is shaping up to be our most exciting, event-filled year ever!

A number of FREE events – open to both members and non-members are running in March

– our Celiac 101 Information Night is Monday March 23rd at 7pm in our Calgary office, and

on Saturday, March 28th a long-time volunteer, JoAnne Murray will be presenting a Celiac

Disease Seminar at the Cardel Theatre starting at 1pm – please pre-register for both of

these events on our website or by calling the office.

Where will you find us in the community? We have a very busy spring coming up – starting

with the Gluten Free Expo on May 2/3 at the Big Four Building, Stampede Park. We will

also be at the Westhills Safeway from 7-9pm on May 12th, and the North Hill Mall Safeway

from 10am to noon on May 27th – Safeway’s Registered Dietician will be touring guests

through the gluten-free section of each store. Please register by calling the respective

Safeway stores (numbers are located on our May Special Events calendar listing).

__________________________________

If you would like to have us come out and provide an Information booth at your workplace or do a presentation at your school or office, please contact the office at info@calgaryceliac.ca.

___________________________________

Registration is OPEN for the 2015 Rod McDaniel’s Celiac Kid’s Camp. The camp runs July

6-10, 2015 and is once again at Camp Kindle. The camp is looking for 5-10 adult volunteers

– volunteers have separate sleeping quarters from the campers, and get the full camp

experience! Registration is on-line at www.calgaryceliac.ca or by calling the office at

403-237-0304.

Mark your calendars for Saturday, July 4, 2015 – Wendy T’s Annual Gluten Free Stampede Breakfast will be running from 9 to 11 am at the Marda Loop Community Centre… yeehaw!

CASINO 2015 – Friday and Saturday, August 27 and 28 at Cash Casino – contact Ralph

Barnett, Bingo Chairperson or contact the office by email or phone if you would like to

volunteer – we need your support!

Thank you to our Volunteers Special THANKS to JoAnne Murray, Shawna Hansen, Marla Carroll, Starr Prowse, Marie-

Claude Beaulieu, Maureen Bolen and Richard Clark for their time at the 2015 Calgary City

Teacher’s Convention booth. Great work everyone!

Calgary Celiac News ~ March 2015 7

The CCA National office has a new coupon fundraiser that benefits both the CCA and you, the consumer.

Even better yet—it is FREE.

As a member go online to www.glutenfreecoupons.ca and register. Coupons for gluten-free products will automatically be sent to you to help save a little of your

FREE GLUTEN FREE COUPONS

money. Most of the companies have gone through the GFCP and will have the little blue emblem on so you know they are gluten free. The CCA, in return, receives a portion of the proceeds from this program. A win, win situation! Sign-up soon to be included in the next mailing.

Free Celiac Disease Seminar Presented by Jo Anne Murray

Cardel Homes Theatre

180 Quarry Park Blvd SE, Calgary, Alberta

March 28th, 2015

1:00 pm —Celiac Disease and the Gluten Free Diet

Discussion of the disease, diet, cross-contamination,

navigating the new labeling requirements.

2:45 pm —So, You’ve Got a Diagnosis—Now What?

Follow-up care and building support resources

Topics will be of interest to those more recently diagnosed as well as those wishing to keep

up-to-date with the changes in knowledge and understanding of Celiac Disease. Family

and friends may also have an interest in attending.

We will have 15—20 minute break in between presentations.

Come join us for a lively discussion and an opportunity to learn more about

living with Celiac Disease.

Everyone is welcome!

Free admission with a donation for the local food bank or a cash donation. Please go to our

website to register www.calgaryceliac.ca

Calgary Celiac News ~ March 2015 8

Arsenic in Your Rice: The Latest

Two years after Consumer Reports released groundbreaking findings, we have new data and guldelines. They’re important for everyone but especially for gluten avoiders.

Photograph by Grant Cornett

ã2015 by Consumers Union of U.S., Inc. Yonkers, NY 10703-1057, a nonprofit organization. Reprinted with permission from the January 2015 issue of Consumer Reports for educational purposes only. No commercial use or reproduction permitted. www.ConsumerReports.org.

In late 2012 we released our original report on arsenic in rice, in which we found measurable levels in almost all of the 60 rice varieties and rice products we tested. Two of the biggest questions consumers asked us afterward: “Are there any types of rice that are lower in arsenic?” and “Do other grans, such as quinoa, contain arsenic, too?” We now have the answers. Anyone who eats rice needs to be aware that they may be exposing themselves to inorganic arsenic (IA), a carcinogen. But people who avoid gluten need to be especially alert because so many gluten-free products contain rice.

Our latest tests determined that the IA content of rice varies greatly depending on the type of rice and where it was grown. This time around we also looked at grains other than rice—gluten-free ones such as amaranth and quinoa, as well as wheat. As a whole, those grains were lower in arsenic than rice.

Calgary Celiac News ~ March 2015 9

Arsenic has two chemical forms, inorganic and organic (which can be less toxic), and is naturally part of the minerals in the earth’s crust. Arsenic also has been released into the environment though the use of pesticides and poultry fertilizer. (Chickens can be fed arsenic). Therefore, it’s in soil and water. Rice tends to absorb arsenic more readily than many other plants. In very large amounts, arsenic can kill quickly. But of greater concern for most people is that regular exposure to small amounts can increase the risk of bladder, lung and skin cancer, as well as heart disease and type 2 diabetes. What we Found Scientists at our Food Safety and Sustainability Center tested 128 samples of basmati, jasmine, and sushi rice for arsenic. We combined the data with the results of our 2012 tests and data from the Food and Drug Administration’s analysis of arsenic in rice for a total of 697 samples of rice We also looked at the IA levels in 114 samples of nonrice grains. Next, we analyzed FDA data on the IA content of 656 processed rice-containing products (many gluten-free). Our findings and advice:

There’s no federal limit for arsenic in rice or rice products. Since 2012, our food-safety experts have

been calling on the FDA to set one. Meanwhile, use our point system (below) to reduce your arsenic exposure without eliminating rice.

White basmati rice from California, India, and Pakistan, and sushi rice from the U.S. on average has half

of the IA amount of most other types of rice. Our findings led us to treat those specific rices from those areas differently from other types of rice and rices grown in other regions. Based on our data, we calculated that consumers could have about twice as many weekly servings as we previously recommended if that was the only rice product someone ate. For adults, that adds up to 4 1/2 servings per week; children could have 2 3/4 servings.

Brown Rice has 80 percent more IA on average than white rice of the same type. Arsenic accumulates

in the grain’s outer layers, which are removed to make white rice. Brown has more nutrients, though, so you shouldn’t switch entirely to white rice. Brown basmati from California, India, or Pakistan is the best choice; it has about a third less IA than other brown rices.

All types of rice (except sushi and quick cooking) with a label indicating that it’s from the U.S., Arkansas,

Louisiana, or Texas had the highest levels of IA in our tests. For instance, white rices from California have 38 percent less IA than white rices from other parts of the country.

Organic rice takes up arsenic the same way conventional rice does, so don’t rely on organic to have less

arsenic.

The gluten-free grains amaranth, buckwheat, millet, and polenta or grits had negligible levels of IA.

Bulgur, barley, and faro, which contain gluten, also have very little arsenic.

Quinoa (also gluten-free), had average IA levels comparable to those of other alternative grains. But

some samples had quite a bit more. Though they were still much lower than any of the rices, those splkes, illustrate the importance of varying the types of grains you eat.

Children should rarely eat hot rice cereal or rice pasta. Our analysis found that those foods can have

much more IA than our 2012 data showed. Just one serving of either could put kids over the maximum amount of rice they should have in a week. Rice cakes supply close to the weekly limit in one serving. Rice drinks are also high in arsenic, and children younger than 5 shouldn’t drink them instead of milk.

Calgary Celiac News ~ March 2015 10

Calgary Celiac News ~ March 2015 11

Education Volunteers to assist at the Chapter information tables at various events and trade shows.

Training provided!

Peer Counselling we occasionally have newly diagnosed Celiacs ask to meet one-to-one to discuss the challenges –

if you would like to assist in this way, we would like to have you join us!

Professional Chef/Registered Dieticians For availability to present cooking demos at schools and community centres.

Restaurant Volunteers to assist with training/education to local restaurants and keeping gluten-free,

celiac-safe restaurant listings current. Training provided!

Contact the Calgary office at 403-237-0304 or Email info@calgaryceliac.ca with your availability.

Help Us Keep Up to Date!

The Canadian Celiac Association website has a new “Member Log-in” feature where members can update their contact information, renew their memberships, purchase

items through the online store, and much more!

Go to the Canadian Celiac Association’s website www.celiac.ca and click on the “Member Log-in” link. You will be asked to create a user ID and password that will

allow you to access your membership account.

Members are encouraged to use this function to keep their contact information up-to-date to ensure they get newsletters, food alerts and other important information that

the Chapter sends out.

Calgary Celiac News ~ March 2015 12

Month of May 30 Days of Giveaways- Retweet to Win!

Follow us on Facebook, Twitter @CalgaryCeliac to win all sorts of wonderful prizes throughout the month of May – more information will be on our website www.calgaryceliac.ca

Friday & Saturday - May 2 & 3 *Info Booth - Gluten Free Expo www.glutenfreeexpo.ca

Big Four Building, Stampede Park

Monday, May 4 -Celiac 101 - Information Night – 7pm, Calgary office Featuring “Ask a Dietitian”, Jacqueline Gates, R.D.

Wednesday, May 6 - **Wellness Kitchen, South Calgary Campus Gluten-Free Baking for Beginners

Tuesday, May 12 *Safeway Gluten-Free Products tour 7-9 PM --- Westhills Safeway (meet at the Pharmacy Dept)

200 Stewart Green SW Phone to register 403-246-0336

Wednesday, May 27 *Safeway Gluten-Free Products tour 10-12 Noon --- North Hill Safeway (meet at the Pharmacy Dept)

1846, 1632 - 14 Ave NW Phone to Register 403-210-0224

*Information booth on celiac disease, CCA membership information and more will be on site at these events **discount available for current CCA members – call or email the office with your membership number

Calgary Celiac News ~ March 2015 13

Hotel Rooms: Contact Canad Inns directly. Book before May 1/2015 and use the conference booking #271156 to

receive a discounted rate of $118/night based on double occupancy.

Conference Details 8:00 - 5:00 Food Exhibition open to conference attendees (open from 11:00 – 5:00 for the general public)

8:30 - 9:30 Dr. Stefano Guandalini, MD, Celiac Disease Centre, University of Chicago “Advances in Celiac

Disease: What Causes it, How to Diagnose and Treat it Today and in the Future”

9:30 - 10:30 Dr. Jocelyn Silvester, PhD, MD, FRCP(C), Boston Children’s Hospital, Harvard Medical School

“What Canadians with Celiac Disease have Taught us: A Research Update”

10:30 - 11:00 Break/Visit exhibits

11:00 - 11:20 Dr. J. Toole, BSc MD FRCP(C), “Itchy, Itchy, Itchy Dermatitis Herpetiformis”

11:20 - 12:20 Nicole Aylward, RD, “Feeding the Diabetic Celiac”

12:20 - 1:15 Lunch/Visit exhibits

1:15 - 2:15 Sara Vollmer, Director of Social Programs at Gluten Intolerance Group

“The Long and Winding Road to Diagnosis”

2:15 - 2:30 Dr. Kanwal Brar, BSc MD, CCFP, “Role of the Family Physician”

2:30 - 3:00 Break/Visit exhibits

3:00 - 3:45 Dr. Anne Roland Lee, EdD, RDN, LD Lyndhurst, New Jersey

“The Impact of Social Support Networks on Quality of Life in Celiac Disease”

3:45 - 4:30 Panel / Q&A Facilitator: Dr. Donald Duerksen, MD, FRCP(C)

Participants: Dr. Stefano Guandalini, Dr. Jocelyn Silvester, Nicole Aylward,

Sara Vollmer, Dr. Anne Roland Lee, and Dr. Kanwal Brar

4:30 - 5:00 Visit exhibits

Www.manitobaceliac.com info@manitobaceliac.com 204-772-6979

Canad Inns Destination Centre Polo Park 1405 St. Matthews Ave Winnipeg, MB R3G 0K5

ph: (204) 775-8791 fx: (204) 783-4039 tf: 1-888 33-CANAD (22623)

www.canadinns.com

Canadian Celiac Association – Manitoba Chapter Presents

Gluten Free Information Forum & Food Exhibition

Saturday, June 6th, 2015

STRONGER TOGETHER

Calgary Celiac News ~ March 2015 14

Please Print (one form per attendee)

Name:______________________________________________________________________

Address: ______________________________________________________________________

City: ______________________ Province: ____________________ Postal Code: ____________

Phone: _____________________Email: _____________________________________________

DIETARY RESTRICTIONS (other than gluten-free):

Please list: _____________________________________________________________________

Become a member: $65.00 (includes new member kit) Renew membership: $50.00 Please download & attach membership form available on the Manitoba Celiac website or pay online at www.celiac.ca

Mail Registration Form & Cheque to:

Canadian Celiac Association – Manitoba Chapter

204-825 Sherbrook Street, Winnipeg, Manitoba R3A 1M5

Cheques made payable to: Canadian Celiac Association – Manitoba Chapter

Registration includes: GF lunch, refreshment breaks, & entrance to the Food Exhibition

Member price: $100.00

(early bird price until April 15, 2015 $75.00)

Membership #_________________ (note: membership is valid for each member of the

household)

$__________________________

Non-Member price: $125.00

(early bird price until April 15, 2015 $100.00)

$ __________________________

STRONGER TOGETHER

Registration Form

Gluten Free Information Forum & Food Exhibition

Saturday, June 6th, 2015

Canad Inns Destination Centre Polo Park

1405 St. Matthews Ave Winnipeg, MB.

Calgary Celiac News ~ March 2015 15

Stefano Guandalini, MD, is an internationally recognized expert on celiac disease, a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. He is also known for his expertise in the research and treat-ment of other diarrheal diseases in children.

Dr. Guandalini's clinical and research efforts have greatly influenced the way celiac disease is diagnosed and treated today. His work contributed to the revision of 20-year-old guidelines for celiac disease diagnosis. These guidelines are now used worldwide for the diagnosis of celiac disease in both children and adults.

Dr. Guandalini created the University of Chicago Celiac Disease Center in response to the low rate of celiac disease detection in the United States. This innovative pro-gram is dedicated to patient care services, research activities, medical education, and public awareness initiatives in order to increase the rate of celiac diagnoses and improve the lives of celiac patients. The Celiac Disease Center serves patients of all ages.

Dr. Guandalini is the past president of the Federation of International Societies for Pediatric Gastroenterology, Hepatology, and Nutrition. He was selected from a worldwide pool of candidates to be the first president of this federation.

Dr. Guandalini is the president of the North American Society for the Study of Celiac Disease.

Stefano Guandalini, MD

Professor of Pediatrics

Section Chief, Pediatric Gastroenterology, Hepatology, and Nutrition

Founder and Medical Director, University of Chicago Celiac Disease Center

Sara Vollmer

Director of Social Programs at the Gluten Intolerance Group of North America

If you want to laugh, Sara Vollmer will help you! Sara Vollmer was diagnosed as an 11 month old child with Celiac Disease and her parents were told she would grow out of it. So, she was back on regular food, but sick most of her life. She began searching for answers at 27 years old and 3 years later was finally diagnosed with Dermatitis Herpetiformis in April 2007. Getting this disease has empowered her to educate one person at a time, to find good in every day. When those eating gluten-free educate themselves, they find the gluten-free diet less overwhelming. Being gluten free isn’t the worst thing and with humor and a good support system, it be-comes easier to feel less “delicate.”

Presenters at the Gluten Free Information

Forum & Food Exhibition

Calgary Celiac News ~ March 2015 16

Dr. Jocelyn Silvester MD, FRCP(C), PhD

Boston Children's Hospital, Harvard Medical School

Dr. Silvester is a pediatrician and scientist with a special interest in what happens to patients once they have been diagnosed with celiac disease. She received her MD from Dalhousie University and her PhD from the University of Cambridge. Currently, Dr. Silvester is a Fellow in Pediatric Gastroenterology at Boston Children's Hospital, Harvard Medical School and a Resident in the Clinician Investigator Program at the University of Manitoba. She thanks the donors to the Canadian Celiac Association JA Campbell Fund for supporting her research.

Dr. Kanwal Brar BSc MD CCFP

Dr Brar is a practicing family physician at Pritchard Farm Health Centre. He also does Hospitalist work out of Seven Oaks Hospital. He shares a special interest in Celiac Disease and its related clinical manifestations.

Nicole Aylward

Nicole Aylward began her nutrition career with the Northern Diabetes Health Net-work in Sioux Lookout, Ontario. She joined the Winnipeg Diabetes Education Re-source Centre for Children and Adolescents in 2000. During her time with the DER-CA, she obtained a certified diabetes educator designation. In 2012 Nicole Joined the pediatric gastroenterology team at children’s hospital in Winnipeg, Man-itoba. Nicole has been involved with the Canadian Diabetes Association’s summer camp for over a decade, ensuring that the nutritional needs of children living with type 1 diabetes and celiac disease are met.

Dr. John W. P. Toole, BSc MD FRCP(C)

Dr. Toole's current positions include the Head of the Section of Dermatology and Professor of Medicine in the Department of Medicine, and Associate Professor in the Department of Pediatrics at the University of Manitoba. Dr. Toole is also the Dermatologist-in-Chief at the Winnipeg Regional Health Authority.

Anne Lee, EdD, RDN, LD

Anne is currently the Professionals Manager at Dr. Schar USA, Inc. Previously she was the nutritionist at the Celiac Disease Center at Columbia University in New York City. Anne is involved in consumer educa-tion and research. Her research has resulted in published articles on the effect of a gluten-free diet on the quality of life, nutritional adequacy of the gluten free diet, and the economic impact of a gluten free diet. She has authored a chapter in a nutrition text and co-authored a chapter in a gastroenterology text on celiac disease. Anne has developed numerous educational materials on the gluten free diet for both patients and professionals. She has published articles on the effect of a gluten-free diet on the quality of life, nutritional adequacy, and the economic impact of a gluten free diet. Anne is a member of the Ameri-can Dietetic Association, and has been a member of the Evidence Analysis Library project on celiac dis-ease and has been a reviewer for the On Line Nutrition Care Manual.

Calgary Celiac News ~ March 2015 17

Tips to Avoid Cross Contamination in a Kitchen that contains Wheat

Cross contamination practices are important in any kitchen to ensure a safe environment for cooking gluten free (GF) meals. Many people chose not to have a completely gluten free kitchen allowing other family members to eat cereals, bread and other wheat containing item. Here are some areas to consider when organizing your kitchen. Remember that the person who lives GF is going to be the quickest to adopt new practices. Be patient and encouraging to others as they learn.

Storage

1. Identify and label specific cupboards or shelves as GF. Spend a bit of timing thinking about a theme such as “red”; all red containers, red tape, red labels so it becomes easy for everyone to recognize from the cupboards to the fridge and freezer. 2. Put gluten containing items on the bottom shelves to avoid any crumbs falling into the GF containers. Put GF items on upper shelves when possible. 3. Clearly mark items in a way that makes sense to you and others in your house. Consider brightly colored stickers or labels for all GF items. Consider a big X or toxic waste symbols for gluten containing items. Consider purchasing a label maker. Have fun with it! 4. Designate bins to keep GF items together. This can be done in the fridge and in your cupboards. It also helps with items that are not yet labelled or will not be labelled. 5. Designate bins in the freezer to keep GF items separate. Choose containers with easy-to-open lids. 6. Use trays for wheat containing items like a toaster used by other family members. This can help contain crumbs. 7. Designate separate cutting boards for GF use only. Consider two boards, one medium and one large, then use flexible cutting mats on top of them. Write on the flexible cutting mats with

permanent marker (GF, sweet, savory etc) You can have fun with that too! 8. Good kitchen knives can be costly so you may not want to have separate knives for gluten and GF use. Knife blocks can collect hidden wheat crumbs so consider storing knives in drawers or magnetically attached to a metal strip mounted on the wall. 9. Implement a strict policy of NO DOUBLE DIPPING, double using, double stirring. This means no teaspoon goes in the baking soda and then the flour, no measuring cup goes in the sugar then the flour, no knife goes in the butter then the jam, no knife cuts bread then gets a quick wipe and put away. You get the idea. Once everyone catches onto the concept it becomes a way of working in a kitchen. Try really hard never to complain about how much dirty cutlery there is! 10. If you choose to keep wheat flour, designate a bottom drawer or large bin with any tools that might be needed for its’ use such as measuring cups, rolling pin, etc. 11. Use sturdy containers to store frequently used items and have plenty of them. Consider an empty jam jar or container that won’t easily tip over. They can be on the counter or in a cupboard or drawer. Consider one for small spoons, one for small spreaders and one for small spatulas/whisks.

Courtesy of Cinde Little www.everydayglutenfreegourmet.ca

Calgary Celiac News ~ March 2015 18

@CalgaryCeliac

Calgary Celiac News ~ March 2015 19

CASINO TIME IS HERE AGAIN!

Our next casino event will occur Thursday August 27 and Friday August 28, 2015.

We have 35+ volunteer shifts to cover. The skills needed will be taught at the event. Day and evening shifts are available. The hours are listed below.

Please fill out the attached AGLC Application form and either scan/email to Ralph Barnett: ralph.barnett@shaw.ca or mail to: 231—37th Avenue NE, Calgary, AB T2E 8J2. Although the application form does not ask for it, if you could provide your email address it will make the communication process easier.

For those working late shifts, security guards are available to escort you to your car. Note, you must be conviction free for the last five years.

The following shifts are available for each position:

Bankers 10:55 am—7:15 pm or 7:15pm to 3:15 am

Cashiers 11:20 am to 7:30 pm or 7:15 pm to 3:15 am

Chiprunners 11:20 am to 7:30 pm or 7:15pm to 3:15 am

Countroom staff 11:30pm to 3:30 am

Working a casino is a great opportunity to chat with fellow CCA Calgary members, contribute to the financial well-being of the chapter, and taste some novel gluten free food. Each shift worker is entitled to a meal from the on-site restaurant during her/his shift. However, Calgary Chapter always organizes Gluten Free food for those of us who prefer/require. It is a great opportunity to try gluten free food you may not have run into before.

The street address of the event is:

Cash Casino 4040 Blackfoot Trail SE Calgary, Alberta 403-287-1635

As your brand new Casino coordinator, I look forward to hearing from you soon and working with you in August.

Ralph Barnett

Calgary Celiac News ~ March 2015 20

Calgary Celiac News ~ March 2015 21

We were shocked and saddened to hear that our dear friend Fay Stenvig passed away unexpectedly on December 14, 2014 at her home.

Several years ago, Fay met Clarice while they were shopping in the gluten-free section of a local supermarket. They introduced each other and started talking about the need to increase the support again for those with Celiac Disease. From that meeting, the current Red Deer

Celiac Support Group emerged.

Fay was a tireless worker for the Red Deer Celiac Support Group. She excelled in helping those dealing with the gluten-free diet. Her passion has touched many lives.

Fay is survived by her husband Ed, her three sons Sheldon, Wendell, and Kim and their families. There will be a private family celebration of Fay's life. Her obituary will be in the Red

Deer Advocate.

If desired, donations for Celiac Research may be made in Fay's memory to: Calgary Chapter of the Canadian Celiac Association,

231 - 37 Ave. NE, Calgary, Alberta, T2E 8J2

Fay, you will be missed deeply.

You were not only a co-worker but a dear and compassionate friend.

You left behind a legacy that will continue to touch many lives.

The Red Deer Celiac Support Group will carry on as part of this legacy.

Rest in peace, dear friend.

Until we meet again, Clarice Schulz and Marlene Kallstrom-Barritt

.

Calgary Celiac News ~ March 2015 22

NEWS from Red Deer

Happy New Year Everyone!

The Red Deer Celiac Support Group is getting back in full swing.

We are reminded often of Fay Stenvig's absence (she passed away unexpectedly on December 14) but we know she would want us to carry on and continue to provide support to those with Celiac Disease and

Gluten Intolerance regarding the gluten-free diet.

We meet the 3rd Tuesday of the month at Sobeys's South Coffee Lounge

2011- 22 Street, Red Deer from 7 PM to 8:30 PM

Drop-in or stay and visit Free Coffee

We share information and give support about issues pertaining to the gluten-free lifestyle ie. symptoms, diagnosis, shopping, gluten-free products, cross-contamination, recipes.

In 2015, our Celiac Support Group will meet on:

March 17—April 21—May 19—June 16—September 15

October 20—November 17

We are in the stages of reorganizing ourselves for the Celiac Support Group activities.

If you would like to be part of the leadership or volunteer team, please phone Clarice at 302-341-4351 or Marlene at 403-3346-6235.

We sure would appreciate any help you may have to give.

Let's help others as we were helped!

Eat well,

Marlene Kallstrom-Barritt

Calgary Celiac News ~ March 2015 23

Tune into www.gfyyc.com website for tips and recommendations for living gluten free in Calgary!

Connecting with people locally and internationally who are living gluten free, sharing recipe ideas and new research from some of our favorite food bloggers, promoting

gluten free menu items from local restaurants and of course encouraging more local restaurants to offer gluten free options!

Membership Report

Membership has its Benefits We need your support We value your membership

If you have received your renewal from National, we encourage you to renew your membership.

You can renew it on-line at www.celica.ca Call the National Office at 1-800-363-7296 or local office 403-237-0304 By mail: 5025 Orbitor Dr., Bldg 1—Suite 400, Mississauga, ONT L4W 4Y5

New Memberships: Renewed Memberships: 1 year —$65 1 year renewal—$50 3 years—save 10% 3 year renewal—save 10% 5 years—save 20% 5 year renewal—save 20% (one free year)

Your membership helps support our National Office (3 Celiac Newsletters). Brings Celiac Awareness to all Communities and helps run the Chapter Offices.

The portion the chapters receive helps to provide local celiac awareness, attend various Trade Shows, organize member’s events and publish chapter newsletters.

If you have any questions about your membership, call the local chapter at (403) 237-0304 or National Office at 1-800-363-7296.

Calgary Celiac News ~ March 2015 24

CALENDAR OF EVENTS REGISTRATION FOR EVENTS IS ONLINE

(No access to a computer? Please call the office and we will be happy to register you over the phone 403-237-0304)

Please check our website and facebook page often for updates - www.calgaryceliac.ca

Tuesday, March 10 **Wellness Kitchen, South Calgary Campus GF Baking for

Beginners

Monday, March 23 Celiac 101 - Information Night – 7pm, Calgary office

Saturday, March 28 Celiac Disease Seminar – Cardel Theatre 1-4pm

Tuesday, March 31 **Wellness Kitchen, South Calgary Campus

GF Whole Foods Cooking Demo Class

Saturday, April 18 *AGM – 11:30 am start – Light lunch, AGM and

Speaker Cinde Little – Marda Loop Community Centre

Sunday, April 26 Volunteer Appreciation Bruch– Delta Hotel South – 10 a.m.

MAY is Celiac Awareness Month – Check our Special Section for May Events!

Monday, June 22 Celiac 101 - Information Night – 7pm, Calgary office

Saturday, July 4 Wendy T’s Annual GF Stampede Breakfast

M-F, July 6-10 Rod McDaniel’s Celiac Kid’s Camp – registration is open!

Thurs. and Friday,

Aug 27/28 CASINO – Volunteers Needed – contact the office

Monday, September 14 Celiac 101 - Information Night – 7pm, Calgary office

Monday, November 16 Celiac 101 -Information Night – 7pm, Calgary office

Saturday, November 21 Breakfast With Santa -Marda Loop Community

*denotes Members Only events

**discount code available to current members – contact the office for more information

Calgary Celiac News ~ March 2015 25

Calgary Celiac News ~ March 2015 26

Following a Gluten-Free Diet Just Got Easier!

Toronto, ON (PRWEB) October 15, 2014 -- 30 PT Design Inc., based in Parry Sound, Ontario and the Canadian Celiac Association (CCA), jointly announced today the launch of Gluten-Free 24/7, an app that assists those dealing with celiac disease or gluten sensitivity, as they shop for safe gluten-free foods and ingredients. The App, which may be accessed from an Apple Device, allows users to review ingredients in products to determine if they contain gluten or not and registered users also have further administrative capabilities. To download the App or to view it in your browser, visit www.glutenfree247.ca.

Sue Newell, Operations Manager of the CCA states that “although statistics are not readily available, it is estimated that 7 in every 100 people in North America are affected by celiac disease or non-celiac gluten sensitivity and the only current treatment for these conditions is maintaining a gluten-free diet, for life”. As a result, Newell sees the need to assist consumers struggling to shop for gluten-free foods. Foods containing gluten include wheat, rye, barley, oats, and most ingredients derived from these sources.

Gluten-Free 24/7: An App to Assist When Shopping for

Gluten-Free Foods. Find us in the app store

The shopping challenges of continually reading the details of product labels, makes it difficult to know which foods actually contain these hidden ingredients. “Gluten-Free 24/7 is a convenient, portable and easy to reference food and ingredients list,” says Newell.

As owners of the app, and to ensure the efficacy of the content within the app, 30 PT Design Inc. worked closely with the Canadian Celiac Association (CCA) during the development of Gluten-Free 24/7 and is excited to have CCA’s exclusive endorsement. Gluten-Free 24/7 is based on the CCA’s latest version of their published Pocket Dictionary titled Acceptability of Foods & Food Ingredients for the Gluten-Free Diet. Future versions of the App will include

barcode-scanning functionality, links to recipes containing favorite ingredients, and store tracking of desired certified gluten-free products, based on the user’s location.

Since 2011, 30 PT Design Inc. ;has been dedicated to designing and developing leading mobile device applications.

Calgary Celiac News ~ March 2015 27

About the Gluten-Free Certification

Program An increasing number of consumers suffer from celiac disease or non-celiac gluten sensitivity. There is no cure for people suffering from these ailments and the only remedy is to adhere to a strict gluten-free diet for life. To learn more about celiac disease and gluten sensitivity please visit the Canadian Celiac Association (CCA) or the National Foundation for Celiac Awareness (NFCA).

Over 25 million North Americans looking for gluten-free products are confused and overwhelmed by the number of gluten-free label claims in the market. They are looking for a way to identify safe, reliable gluten-free products they can trust, hence the development of the Gluten-Free Certification Program (GFCP). In 2009 the CCA commissioned the development of a voluntary certification program based on a preventative, science-based approach for managing the safe production of gluten-free products – The Gluten-Free Certification Program. The GFCP was established with consensus from consumer and industry associations, retailers, manufacturers, and government agencies.

Key Program Objectives Include

Helping consumers to make clear and informed safe, gluten-free product choices

Increase ease of access to gluten-free products

Broaden the scope of available gluten-free products

Create awareness with medical doctors and other medical practitioners

Be trusted by consumers seeking gluten-free products

The Program is endorsed by North America’s most trusted consumer celiac societies, the National Foundation for Celiac Awareness (NFCA) and the Canadian Celiac Association (CCA). These endorsements are communicated to consumers through the NFCA and CCA GFCP certification trademarks on product packaging and marketing collaterals. Products displaying a GFCP trademark have been manufactured in a facility which successfully undergoes a robust, non-biased, annual third party audit. This audit verifies the facility’s ability to routinely meet the stringent GFCP standard requirements for managing the production of gluten-free products. Today the Gluten-Free Certification Program provides consumers the ability to shop with confidence by selecting those safe, reliable and gluten-free products displaying a GFCP trademark.

For a list of CF Certified Products, check out the link from www.celiac.ca to Gluten Free Certificate Programs.

http://www.glutenfreecert.com/consumers/certification-directory/

Calgary Celiac News ~ March 2015 28

brain failed. Some clue suggestive of celiac disease

was observed. The diagnosis was made. And the

patient recovered on a gluten-free diet.

The cases highlighted, in an unusually concrete

fashion, the so-called gut-brain axis. The supposed

link between the intestinal tract and the central

nervous system is much discussed in science

journals, often in the context of the microbial

community inhabiting the gut. But it’s unclear how,

really, we can leverage the link to improve health.

Here, though, was a rather

spectacular example:

Treating an autoimmune

disease of the gut (by

avoiding gluten) resolved

what looked like a

debilitating disorder of the

brain. The broader takeaway

was that, in some subset of

patients, apparent

neurological symptoms

could signal undiagnosed

celiac disease.

These are individual cases, but Celiac disease has

long been associated with symptoms beyond the

gut, including blistering rashes, burning nerve pain,

and a loss of muscle control called ataxia.

Historically, scientists often attributed these

problems to nutrient deficiencies, which

undoubtedly occur in some cases. Gut inflammation

can hinder the absorption of critical nutrients, such

as copper or B vitamins, prompting neurological

dysfunction.

But as antibodies specific to tissues beyond the gut

have come to light, some now suspect that the

autoimmune firestorm ignited in the gut may

descend on other organs, including the brain. This

idea, which remains hypothetical, has gained

When Andre H. Lagrange, a neurologist at

Vanderbilt University in Nashville, saw the

ominous white spots on the patient’s brain scan, he

considered infection or lymphoma, a type of cancer.

But tests ruled out both. Meanwhile, anti-epilepsy

drugs failed to halt the man’s seizures. Stumped, Dr.

Lagrange turned to something the mother of the 30-

year-old man kept repeating. The fits coincided, she

insisted, with spells of constipation and diarrhea.

That, along with an odd rash, prompted Dr.

Lagrange to think beyond the brain. Antibody tests,

followed by an intestinal

biopsy, indicated celiac

disease, an autoimmune

disorder of the gut

triggered by the gluten

proteins in wheat and other

grains. Once on a gluten-

free diet, the man’s

seizures stopped; those

brain lesions gradually

disappeared. He made a

“nearly complete

recovery,” Dr. Lagrange

told me.

I began encountering case descriptions like this

some years ago as I researched autoimmune disease.

The first few seemed like random noise in an

already nebulous field. But as I amassed more —

describing seizures, hallucinations, psychotic breaks

and even, in one published case, what looked like

regressive autism, all ultimately associated with

celiac disease — they began to seem less like

anomalies, and more like a frontier in celiac

research.

They tended to follow a similar plot. What looked

like neurological or psychiatric symptoms appeared

suddenly. The physician ran through a diagnostic

checklist without success. Drugs directed at the

Can Celiac Disease Affect the Brain?

This article, with the permission of Moises Velasquez-Manoff, is a reprint that originally ran in New York Times

Sunday Edition – October 11, 2014

By MOISES VELASQUEZ-MANOFF

Calgary Celiac News ~ March 2015 29

traction during a time of progress in understanding

autoimmune diseases of the central nervous system.

At the Mayo Clinic in Rochester, Minn., a center

of research on neurological autoimmunity, patients

with autoimmune epilepsy, dementia and other

recently described autoimmune disorders are

frequently “cured” with immunotherapy. That

usually involves some combination of steroidal

immune-suppressants, intravenous

immunoglobulin-G, which consists of antibodies

from donors, and plasmapheresis, a procedure that

removes antibodies from the blood.

The Mayo Clinic is on track to run 140,000 tests

this year for autoimmune disorders of the brain,

about a 20 percent increase over last year. One-

tenth of samples usually come back positive for the

self-directed antibodies indicative of autoimmunity,

said Sean J. Pittock, a neurologist there. Many of

these patients have cancers, which can trigger an

attack. But a fraction have an autoimmune disease

of the brain.

“There are people out there who are very ill and in

nursing homes, and their condition is treatable and

reversible,” he said. “And they’re being missed.”

It’s rare, but he estimates these patients to number

in the many thousands.

One such story comes from the journalist Susannah

Cahalan whose memoir “Brain on Fire” details her

bout with autoimmune encephalitis. Her sudden

descent into “madness” resembled a psychotic

break. And just a few years earlier, before the

condition was understood to be autoimmune, she

might have been considered lost to psychosis and

institutionalized. But in 2009, Ms. Cahalan, the

217th patient to get the diagnosis of what’s called

anti-NMDA receptor encephalitis, was treated for

her autoimmune disorder and recovered.

Celiac disease differs from most other autoimmune

diseases in one critical respect: The trigger, gluten,

is known. And in most cases, removing gluten will

turn off the autoimmune destruction in the gut.

Around 10 percent of people with celiac disease,

and possibly more, are thought to suffer

neurological symptoms, ranging from headache and

nerve pain, to ataxia and to epilepsy.

When I called Alessio Fasano,

director of the Center for

Celiac Research at

Massachusetts General

Hospital in Boston, he spoke

of his own celiac-related

miracle stories. In one, a boy

with autism-like symptoms

actually had undiagnosed celiac disease, and

recovered on a gluten-free diet. Dr. Fasano told me

he had seen a few similar cases in his native Italy.

In another, a former professor diagnosed with

dementia and institutionalized, recovered on a

gluten-free diet. Her doctors knew she had celiac

disease, but thought it irrelevant to her degenerative

brain disorder.

Some researchers have proposed autoimmune

mechanisms to explain these phenomena. The

presence of antibodies that bind to an enzyme called

transglutaminase 2 is used to help diagnose celiac

disease. Among other functions, transglutaminases

help seal barriers in the body. Scientists at the Royal

Hallamshire Hospital in Sheffield, Britain, have

identified an antibody that binds to a version of

transglutaminase, called TG6, which occurs

primarily in the brain.

This antibody, they argue, may identify celiac

patients at risk for neurological complications. When

celiac patients with ataxia adopt a gluten-free diet,

they showed last year, those brain-directed

antibodies decline and their symptoms improved.

And injecting the antibodies into the brains of mice

prompts ataxia-like symptoms, suggesting that they

can cause (rather than result from) disease.

Not everyone buys the idea, however. In a recent

study, the neuroimmunologist Andrew McKeon at

the Mayo Clinic mostly found copper deficiencies in

his celiac patients with neurological problems; others

had autoimmune diseases of the central nervous

system. A relative minority — six of 33 — saw

neurological improvements on a gluten-free diet.

Rather than celiac disease driving autoimmune brain

problems, he thinks, distinct autoimmune diseases

are likely to cluster in the same individual. Avoiding

gluten won’t entirely mend these patients.

Calgary Celiac News ~ March 2015 30

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The even more controversial idea is that a subset of

patients mounts an immune response to gluten

without obvious intestinal inflammation, and

develops neurological symptoms. Marios

Hadjivassiliou, a neurologist at the Royal

Hallamshire Hospital, calls one variant of this

entity “gluten ataxia”: a gluten-triggered disease

whose primary symptoms occur in the brain.

Although the idea remains debated, physicians I

queried weren’t ready to dismiss it. That’s partly

because some years ago, Armin Alaedini, an

immunologist now at Columbia University, found

that antibodies directed at gliadin, a gluten protein,

could cross-react with proteins in the brain. The

finding suggests that, by some coincidence, certain

proteins on neurons structurally resemble proteins in

wheat. Meaning that, if your immune system attacks

gluten, it might also inadvertently pursue brain

tissue.

This discovery has helped revive an old idea about

schizophrenia. Might an immune reaction to wheat

contribute in some cases? In 2011, Johns Hopkins

University scientists found that nearly one-quarter

of serum samples from some 1,400 schizophrenia

patients had anti-gliadin antibodies, compared with

just 3 percent of healthy controls. Of the subset with

those antibodies, one-fifth also had those antibodies

to transglutaminase 6 linked with neurological

dysfunction, compared with 6 percent of healthy

controls.

It’s unclear if these antibodies contribute to

schizophrenia, result from it, or are irrelevant to it.

Dr. McKeon considers some of the antibody tests to

be poor diagnostic tools. And Dr. Alaedini suspects

that, rather than causing problems, they may indicate

systemic inflammation and a defect in the intestinal

barrier. Numerous immune abnormalities have been

described in schizophrenia.

But in a pilot study on two patients with those

antibodies, Deanna L. Kelly, a researcher at the

University of Maryland in Baltimore, found that a

gluten-free diet alleviated some symptoms. Now Dr.

Kelly is beginning a larger, gluten-free intervention

on that subgroup.

By one recent estimate, meanwhile, one in three

Americans dabbles in a gluten-free diet. That vastly

outnumbers those thought to have celiac disease —

about 1 percent — or the (still unmeasurable)

percentage of people with gluten sensitivity,

estimated at slightly higher. And yet, the prevalence

of celiac disease is indeed rising. Symptoms are

increasingly understood to manifest beyond the gut,

including occasionally in the brain. Gluten

sensitivity may yet prove to be real and measurable.

No one I spoke to recommends going on a gluten-

free diet proactively. But when sudden and

inexplicable neurological problems arise, it’s not

completely far-fetched to raise the gluten question

with your doctor. It just might provide an answer.

Moises Velasquez-Manoff is a science writer and

the author of “An Epidemic of Absence.”

A version of this op-ed appears in print on October

12, 2014, on page SR6 of the New York edition with

the headline: Can Celiac Disease Affect the Brain?

Calgary Celiac News ~ March 2015 31

Traveling—Maui, Hawaii By Lynn Dudley

Traveling—Germany, Munich By Jim Calverley

On my most recent trip to Germany I was fortunate to find a fantastic restaurant in Munich that has many gluten free items on their menu. They even make their own bread and use it for breading many foods. I have been dying for weiner schnitzel for years and was so happy it was on their menu. Fantastic. I will return to Gastof Obermaier every time I visit Munich.

Most other restaurants in Munich are familiar with celiac disease but do not cater or alter their menu to service those who are suffering from a gluten allergy.

In most cases, I was offered some potatoes and plain meat grilled. Not very appetizing. On the other hand, there is a chain of health food stores that have an abundance of gluten free products. It is called Vitalia/Reformhas and they have many locations not only in Munich but throughout Germany.

On my most recent trip to Maui in November 2014, I discovered a great gluten free restaurant in Kihei, called Maui Brick Oven. The owner/chef is celiac and the entire restaurant is 100% gluten free, so no fear of cross contamination.

This family owned and operated restaurant is a small, comfortable space located in a strip mall on S Kihei Road next to Longs Drug Store. They are open for dinner only from 4pm to 9pm, Monday to Saturday. Service was excellent.

The menu is varied and centers around their signature gourmet pizzas, select from their combos or build your own with your choice of meats, vegetables/fruit and cheese. Appetizers include breaded mozzarella cheese sticks, onion rings (very yummy), coconut shrimp and teriyaki chicken skewers.

Besides pizza, for the main course they have a selection of salads, chicken or eggplant parmesan, fish and chips (calamari option), stuffed chicken and spaghetti.

To finish your meal they offer some great dessert items including chocolate molten lava care, brownie sundae and a caramel apple amaretto dessert.

A children’s menu is also available with all the favorites including, mac and cheese, breaded chicken tenders and spaghetti.

Want beer or wine with your meal, its bring your own. The restaurant will charge you a corkage fee of $5 for a bottle of wine or $1 per bottle of beer. Longs Drug Store is next door and sells wine and beer at regular retail prices.

For more information visit their website at mauibrickoven.com, find them on Facebook, Yelp, Trip Advisor, Urbanspoon and Find Me Gluten Free.

Maui Brick Oven 1215 S. Kihei Road Kihei, Maui, Hawaii 808-875-7896 mauibrickoven@gmail.com

Calgary Celiac News ~ March 2015 32

Calgary Celiac News ~ March 2015 33

Is this gluten-free beer really gluten-free? The label says “Gluten-Free”, but wait, look closely at the ingredients. Beers made of gluten-free grains such as buckwheat, millet, sorghum, or rice can be labelled “gluten-free” and are great choices for people diagnosed with celiac disease.

Testing for gluten in barley-malt beer: The ELISA tests that are suitable for testing gluten in food are not accurate at detecting gluten fragments in beer that has been fermented or treated with enzymes. Every sample of barley-based beer tested by Health Canada using a Mass Spectrometer have contained gluten fragments while the ELISA test results on the same product were negative.

Why not drink gluten-free barley-malt beer? Health Canada does not accept ELISA results to be sufficient proof of the level or absence of gluten in barley-based beers. Beer manufacturers must prove that the gluten fragment content is <20 ppm using a Mass Spectrometer.

Which companies are using the Mass Spectrometer to test barley-based beer? None. Canadian and US experts on this topic are not aware of even 1 beer company that uses a Mass Spectrometer to test for gluten fragments in their beer.

What is a celiac beer drinker to do? Choose the known safe gluten-free beers made of buckwheat, millet, sorghum, corn or rice.

Reading US beer labels: In the United States gluten-free barley-malt beers that cross state lines must be labelled “Processed to remove gluten” and “product fermented from grains containing gluten and processed to remove gluten. The gluten content of this product cannot be verified, and this product may contain gluten”.

Now, wouldn’t you know it, there is a glitch, if the US gluten-free barley-malt beer is manufactured and sold locally within the state, they need only to comply with the state’s law which may allow them to label it as “gluten-free” (without the expanded warning).

What is the safest choice? When you are at home or out of the country look first for beer labelled “Gluten-free” then check the ingredient list and choose those beers that don’t contain barley malt.

Cheers!

Jacquelin Gates, RD

Is barley-malt beer that is labelled “gluten-free”

safe for people with celiac disease?

Is it really free of gluten?

Calgary Celiac News ~ March 2015 34

Please remember the Food Bank when buying

your

gluten free items.

Non perishable gifts are greatly appreciated!

Calgary Celiac News ~ March 2015 35

Calgary Celiac News ~ March 2015 36

What You Need to Know about Celiac Disease by Marie-Claude Beaulieu, RHNTM, OHP, ART, Holistic Nutritionist

www.gutsynutrition.com, nutritiontherapy4u@gmail.ca Celiac is the most common genetic disease in the world. But awareness of Celiac disease (CD) is very low, even though recent research indicates 1:100 are affected. As many as 300,000 Canadians could have Celiac. If one is diagnosed with Celiac, other family members have a 1:10 risk factor for the disease. Celiac is difficult to recognize and is often overlooked because the symptoms can be non-specific or non-existent. People feel “lousy” for many years before being diagnosed. The average timeframe for a diagnosis in Canada is 11 years, and the average age of diagnosis is 46 years of age! Are you sick from a common disease you do not yet know you have? Celiac is a common disease that one in a hundred has or does not know they have. More than 83% still remain undiagnosed (Dr J. Murray, AJG, 2012). Education, recognition of symptoms, and accessibility of screening tests are needed to ensure early diagnosis. CD is a serious gastrointestinal auto-immune disease prohibiting the body from tolerating gluten (gliadin) found in wheat, rye, and barley, causing a wide spectrum of clinical symptoms. The genetically inherited predisposition to the disease does not mean one will have Celiac; but the disease can then be triggered by stress, recurrent infections, surgery, trauma, and even pregnancy. The myriad of clinical signs and symptoms associated with Celiac disease can be: diarrhea and constipation, abdominal pain, bloating and gas, nausea and vomiting, indigestion, lactose intolerance, skin issues, burning and itchy rash, hair loss & alopecia, mouth ulcers and canker sores, bone and joint pains, breathlessness, fatigue, weight loss, anemia, delayed puberty, poor growth, dental enamel defects, headaches, depression, oedema of feet/hands , menstrual irregularities, infertility, osteopenia & osteoporosis, easy bruising, vitiligo, vitamin & mineral deficiencies, elevated liver enzymes, bacterial overgrowth and dysbiosis. It can be confused with and misdiagnosed as IBS, fibromyalgia or chronic fatigue syndrome. Celiac disease screening is also recommended for first degree relatives of diagnosed Type 1 diabetes, and Down’s and Turner syndromes. An estimated 4-10% of Type 1 diabetics have Celiac disease (Diab.Care,March 23,2011). Auto-immune manifestations (hepatitis, thyroid, Lupus, Sjogrens, arthritis…) are common, often with absence of gastro-intestinal symptoms. Other Celiac associated medical conditions like osteopenia/osteoporosis, ataxia, neuropathy, and lymphomas also need to be screened, as untreated Celiac disease predisposes one to other chronic disorders. These develop after the intestines have been affected

Calgary Celiac News ~ March 2015 37

for a very long time and might be prevented by an early diagnosis. If diagnosed early, many of the long-term complications can be alleviated; the gut inflammation can be reduced and the damaged tissues can heal. There is no cure and the only treatment is to remain gluten-free, for life. Diet is the most crucial aspect of managing Celiac disease. More than 70% of Celiac’s respond beautifully to a gluten-free diet within a few days. The flattened villi structures can be fully restored with a full gluten-free diet. It is thus essential to have a good understanding of which foods and ingredients contain gluten. It is also very important to consume nutrient-rich naturally-gluten-free food choices to replenish our body of the deficient nutrients; to give it what it needs to heal. A gluten-free diet means knowing what foods contain gluten, looking for hidden sources of gluten in products and in meds; it involves lifestyle changes as many of the regularly eaten foods like pasta, pizzas, breads, sausages, muffins, and beer contain gluten. Learning how to read and interpret the ingredients is also very relevant. The first steps to take after a confirmed diagnosis are: * purge your pantry, * learn to read food labels, * stock-up on gluten-free alternate foods, * learn to cook, * network through Celiac or gluten-free associations and blogs, * review Celiac-friendly restaurant lists, * ask questions and if in doubt, do not consume that food, * join the Canadian Celiac Association * get help & guidance from a professional nutritionist with expertise in Celiac, gut health and gluten-free diet counselling. Other factors that can aggravate Celiac’s health conditions are a poor or restricted diet, stress, other food sensitivities, and lifestyle. Celiacs need to be aware of their micro-nutrient deficiencies and nutritional imbalances. Gluten-free grains, flours and cereals tend to be lower in B vitamins, minerals and fiber. Care must be taken to ensure proper intake of nutrients. The effects of the gluten consumed are cumulative and can lead to other medical conditions. The abnormal response to gluten results in inflammatory injury to the small intestine (villi) and decreases the absorption of nutrients such as fatty acids, iron, calcium, vitamins A, D, E, K, B12 and folate. Avoidance of dairy (lactose & casein) containing foods in addition to a gluten-free diet may be beneficial until the intestinal mucosal has recovered. Point-of-care blood screening (CeliacSureTM) can accurately determine if someone has the disease. It is a first-step in a diagnosis, allowing early detection in a community with little access to primary care. A gluten-free diet should not be started before the blood test and the confirmatory tissue biopsy has been taken, as it can interfere with making an accurate diagnosis. For anyone already on a gluten-free diet, a gluten challenge of an equivalent of 2 slices of bread for a minimum of 4 weeks is necessary and recommended by the Canadian Celiac Association (CCA) before doing any blood screening for the presence of Celiac antibodies. The CCA is a non-profit, registered charity association that is volunteered-driven, with the purpose of increasing awareness of the disease, encouraging research into Celiac, and providing reliable information about the disease and the gluten-free diets to health-care providers, food manufacturers and patients (www.celiac.ca). Let’s help reduce the number of undiagnosed Celiac’s and save lives. There is no better time to be Celiac. Be aware. Be tested.

Calgary Celiac News ~ March 2015 38

The safety of oats in individuals with celiac disease has

been extensively investigated. Health Canada has

reviewed the clinical evidence from numerous

international studies and has concluded that the

consumption of oats, uncontaminated with gluten from

wheat, rye or barley, is safe for the vast majority of

patients with celiac disease. A 2014 review entitled

Celiac Disease and Gluten-Free Claims on

Uncontaminated Oats is available on Health Canada

website.

Most commercially available oats in North America are

contaminated with gluten-containing grains (wheat, rye,

barley). This has been confirmed in various studies

including one by Health Canada scientists.

We are fortunate in Canada and the USA that specially-

produced pure, uncontaminated oats are available in the

marketplace for those with celiac disease. These oats

are grown on dedicated fields; and are harvested,

stored, transported and processed in dedicated gluten-

free facilities. In addition, they are accurately tested for

their gluten content to be under 20 ppm.

Health Canada’s Food and Drug Regulations include

oats, along with wheat, rye, barley in the list of gluten-

containing grains so currently pure, uncontaminated

oats cannot be labelled “gluten-free”. To enable pure,

uncontaminated oats or foods containing these specialty

oats to be labelled “gluten-free”, a Notice of Intent to

Issue a Food Marketing Authorization called Proposed Marketing Authorization to allow gluten-free claims for specially produced “gluten-free oats” and products containing such oats under certain condition was issued

by the Minister of Health on November 14, 2014.

Health Canada will receive feedback about this Notice

of Intent to Issue a Marketing Authorization for oats

from consumers, health professionals and other

interested persons until January 27, 2015.

The Canadian Celiac Association supports Health

Canada’s recommendation to allow a gluten-free claim

on specially produced oats.

Also, the Canadian Celiac Association Professional

Advisory Board recommends the following guidelines

Canadian Celiac Association Professional Advisory Council

position statement on consumption of oats

by individuals with celiac disease

for individuals with celiac disease and other gluten-

related disorders who wish to add pure, uncontaminated

oats or oat products in their diet:

1. The individual should be stabilized on the gluten-

free diet and their celiac antibody levels should have

normalized. This process may take 6-18 months,

although there is considerable variation among

individuals.

2. The fibre content of an oat containing diet is often

higher than the typical gluten-free diet. When adding

oats to the diet, individuals may experience a change in

stool pattern or mild gastrointestinal symptoms,

including abdominal bloating and gas. These symptoms

should resolve within a few days. Therefore, it is

advised to start with a small amount of oats per day

[adults 25-70 grams (1/4-3/4 cup dry rolled oats) and

children 10-25 grams (1/8-1/4 cup)] and gradually

increase as tolerated.

3. There are case reports of individuals with celiac

disease relapsing from the consumption of pure

uncontaminated oats. Individuals should be aware of

this possibility. If symptoms occur and/or persist, they

should discontinue consuming oats.

4. If a reaction to oats has occurred, it is worthwhile to

do a re-challenge if the individual wants to try oats

again. Development of symptoms at the time of the

second challenge would strongly suggest intolerance to

oats. Research suggests that intolerance to oats occurs

but is quite rare. The mechanism for this intolerance is

unknown at this time.

5. A consultation with a dietitian who can carefully

review the diet to ensure that the individual is not

consuming foods that contain gluten is highly

recommended.

The safety of oats in non-celiac gluten sensitivity has

not been studied. The Canadian Celiac Association will

continue to monitor the scientific developments in the

area of oats in celiac disease and other gluten-related

disorders and will keep its members updated.

Professional Advisory Council

Canadian Celiac Association January 12, 2015

Calgary Celiac News ~ March 2015 39

Stettler

Celiac Support

Group

The Stettler Celiac Support

Group will be meeting

the first Tuesday of each

month

7 pm at the Stettler Hospital

in the Board Room.

Contacts:

Becky Andersen:

403-742-1330

Calgary: www.calgaryceliac.ca

Charlottetown: www.celiacpei.ca

Halifax: www3.ns.sympatico.ca/celiac.halifax

Hamilton: www.penny.ca/Hamilton.htm

Kitchener-Waterloo: www.kwceliac.org

Manitoba: www.manitobaceliac.com

Ottawa: www.celiac.ottawa.on.ca

Peterborough: www.celiacpeterborough.ca

Thunder Bay: www.celiactbay.ca

Toronto: www.torontoceliac.org

Vancouver: www.vancouverceliac.ca

Victoria: www.victoriacelliac.org

Edmonton—www.celiacedmonton.ca

CCA Chapters on the Web

Calgary Celiac News ~ March 2015 40

A delicious and healthy grilled salmon recipe that is packed with flavour and

topped with avocado salsa.

Ingredients:

2lbs salmon

1 tbs olive oil

1 tsp salt

1 tsp ground cumin

1 tsp paprika powder

1 tsp onion powder

1/2 tsp ancho chili powder

1 tsp black pepper

Avocado salsa ingredients:

1 avocado chopped

1/2 small red onion (chopped fine)

Juice from 2 limes

1 tbs finely chopped cilantro

Dash of salt

Instructions:

In a small mixing bowl combine salt, cumin, paprika, onion powder, ancho chili powder

and black pepper.

Rub salmon fillets with olive oil and rub with the spice mix.

Grill the salmon on medium heat for about 3-5 minutes or until desired doneness.

Mix the avocado, red onion, chopped cilantro, salt and juice from the limes in a

small mixing bowl. Tope the salmon with the avocado salsa.

Recipe by The Recipe Critic at: http://therecipecritic.com

Recipes Grilled Salmon with Avocado Salsa

Calgary Celiac News ~ March 2015 41

Recipes Cauliflower pizza crust

Ingredients:

1 head of cauliflower, cut into florets (~3 cups)

1 egg, lightly beaten

1/2 cup shredded mozzarella cheese

1/2 cup panko crumbs (substitute gf panko crumbs if

needed)

1 tsp Italian seasoning

salt and pepper

Method:

1) Preheat oven to 425 degrees F.

2) Place the cauliflower in a food processor. Pulse until the texture of the cauliflower

resembles that of couscous.

3) Cook the cauliflower + 2 tbsp of water in a microwaveable covered dish for 4

minutes. Once cooked, drain off the excess liquid. Then dry the cauliflower by wrapping

the cauliflower in a clean kitchen cloth and squeezing out all the moisture. Allow the

cauliflower to cool slightly.

4) In a bowl, stir together the cooled and drained cauliflower with the egg, mozzarella

cheese, panko crumbs (gluten-free if needed), seasoning, salt and pepper.

5) On a baking sheet lined with parchment paper, form the cauliflower mixture into a

pizza crust shape. Bake for ~15 minutes and slightly browned.

6) Top with your favourite pizza crust toppers. Place the dressed pizza back in the oven

until your pizza toppings are heated through.

I topped this with a tomato-based pizza sauce, red onion, mozzarella cheese, balsamic-

glaze (ensure is gluten-free if needed), olives and fresh basil. It has a soft and smooth

texture. If you wait about a few minutes for the pizza to cool, the crust becomes a

little more firm, and therefore, easier to eat. Enjoy!

Written by Kristyn Hall MSc, RD Food, Nutrition & Culinary Coach, Consulting Dietitian and Nutritionist in Calgary with Nutrition and Culinary Solutions.

Calgary Celiac News ~ March 2015 42

Recipes

(Makes 8 servings)

Ingredients:

2 egg yolks

2 tbsps. Red wine vinegar

1 tsp Dijon mustard

1/3 cup grated parmesan cheese

2 heads of romaine lettuce

2 cloves garlic

1/2 tsp salt

1/4 tsp pepper

1 cup olive oil

1 tbsp. lemon juice

Directions:

Using a blender, combine egg yolks, garlic, vinegar, lemon juice, mustard, salt, pepper and

parmesan cheese.

Blend for a few seconds to combine.

With blender running, gradually add oil in a steady stream. Season with more salt and pep-

per, if desired.

Tear romaine, wash and dry. Toss with enough dressing to moisten. Add additional parme-

san cheese to taste and toss again.

Courtesy of “Entertaining Gluten-Free” cookbook

Romaine Salad with Caesar

Dressing

Calgary Celiac News ~ March 2015 43

Redeem this coupon at the time of your next in-store purchase. This coupon cannot be combined with any other promotion. No other discounts apply. Offer expires May 31, 2015. No cash value.

Calgary Celiac News ~ March 2015 44

The Canadian Celiac Association – Calgary Chapter

publishes four (4) editions of the

“Calgary Celiac News” each year.

Editions are published in March, June, September and December.

Our circulation is 1,000+ avid readers in Calgary

and Southern Alberta!

In a mail-out survey to a sample of 300 Calgary and area members, we learned the following:

98% of members read the newsletter for timely information on food products.

96% of members read the advertisements in the newsletter to make purchasing decisions and stay

current on new products.

These results certainly speak for themselves.

Any vendors advertising with us will indeed reach a great target audience!

Information Meetings 2015

FREE Information night meetings for newly diagnosed

celiac and their family/friends.

Open to both members and non-members.

Join us at the Calgary office,

Lower level, 231—37th Avenue NE, Calgary

Sessions begin at 7pm

Includes information on living with celiac, label

reading, eating out at restaurants, shopping.

Lots of samples and coupons offered at the meetings

Please register online at: www.calgaryceliac.ca or

by phone 403-237-0304

Future Dates:

March 23

May 4– Featuring “Ask A Dietitian”

June 22

September 14

November 16