Meetings . . . The next meeting of the PEI Chapter of the Canadian CEliac Association will be held be held Monday, September 13th at 7:00 p.m. in the Maritime Room of the Rodd Royalty Inn, Charlottetown (Peter Pan corner). Please feel free to bring a Gluten Free snack for the sharing table at the end of our meeting (although this is not required). ****************************************July 4, 2010 - YnotB Gluten Free, a new business started in Charlottetown 2 months ago by Buffy Wallace and Yvette Wilbur, will be selling their gluten-free products this week at the Summerside Farmer's Market in the outside area. Products include: Muffins, made with fresh fruit of the week and cost $7.50/half dozen or $1.50 each. This week they are apple raisin custard bread pudding. Macaroons, with and without chocolate chips $4.50/half dozen. Ginger drops and butter cookies - 25 cents each. Almond Tortelettes - 2.25 each Protein bars with melted carob - $2.50 each Biscotti (Turkish apricot, hazelnut and anise)- $2 each Pizza with toppings - $3.50 per slice, $15 whole 1/2 baked pizza crust with tomato sauce $4.25 half slab, $8.50 whole Brown Bread, Euro Bread (caraway and whole flax seed) and Cinamon Raisin bread 750gram loaf, $8.50 Chewy cherry brownie sandwiches $2 each Samples are available for most products, however, some may not be available every week.If there is something that you want to try, send Buffy and Yvette an email at the address below. They will try to have it there for you. See you at the Market YnotB Gluten Free Buffy and Yvette 902 940 0778 or email us at ynotbglutenfree@hotmail.com June 28, 2010 - The Charlottetown Chapter of the Canadian Celiac Association is now the PEI Chapter of the Canadian Celiac Association.June 28, 2010 - A hands-on workshop is being offered at the Culinary Institute of Canada with Pastry Chef Pam Good. The workshop will look at taking basic gluten-free recipes that may be tweaked and expanded to suit your snack and dessert desires. It will include biscuits, muffins and cake recipes. Only gluten-free ingredients will be used and participants will prepare their own products to sample and take home. The class will be held in one of the Culinary's professional kitchens at the Culinary Institute in Charlottetown on July 7, 2010 from 6-8 p.m.. You can register by phoning Megan Mullally at 894-6806. Cost is $25 for members and $30 for non-members. In order to confirm your registration, payment must be made by July 2 by dropping off a cheque or cash to the receptionist in the Lucy Maud Dining Room at the Culinary Institute. If you are paying with cash, please bring the exact amount - there will be no debit or credit card payment options. Please pass this on to anyone that you know who may be interested in learning more about preparing gluten-free baked goods. Class size is limited to 12-15 participants for this workshop! May 14, 2010 - The Charlottetown Chapter of the Canadian Celiac Association is holding a fund-raising "Foods We Miss" Gluten Free Dinner at the Merchantman Pub, Lower Queen Street in Charlottetown on Sunday May 30, 7 - 9 pm. Cost is $40 per ticket (Price includes Taxes, Gratuity, and a donation to the Charlottetown Chapter of the Canadian Celiac Association) Please Note: Tickets must be pre-purchased and paid in full by Tuesday May 26th. Contact for tickets: email: barbmacleod@eastlink.ca Ph: (902) 367-2906 MENU: Choice of: Ceasar Salad or Mixed Salad Battered Deep Fried Fish and ChipsorLasagna and Garlic BreadFreshly made rollsDesert: Rice Pudding with Hot Rum Butter Sauce. Everything is freshly made from scratch! **************************************** March 28, 2010 - The Home Place in Kensington has gluten free meat pies for sale. The cost is $14.00 each and you can place an order by calling 902-836-5686. *****************************************El Peto Soup Recall Information March 25, 2010: Two El Peto Soup Mixes have been affected by the very large recall of foods containing hydrolyzed vegetable proteins that may contain salmonella bacteria. The products are El Peto Vegetable Soup Mix (238g) and El Peto Onion Soup Mix (300g). The specific LOT CODES of Vegetable Soup Mix are: 09357 10026 10041 10056 The specific LOT CODES of Onion Soup Mix are: 10027 10062 The LOT CODE can be found on a sticker just above the BEST BEFORE DATE. There have been no reported illnesses in Canada associated with the consumption of these products. If you have any of these products you are advised to either: 1. Return the product to the retailer for whom you purchased the product, OR 2. Contact Rebecca Noseworthy at El Peto – 1-800-387-4064 ext. 228. Food contaminated with Salmonella may not look or smell spoiled. Consumption of food contaminated with these bacteria may cause salmonellosis, a food borne illness. In young children, the elderly and people with weakened immune systems, salmonellosis may cause serious and sometimes deadly infections. In otherwise healthy people, salmonellosis may cause short-term symptoms such as high fever, severe headache, vomiting, nausea, abdominal pain and diarrhea. Long-term complications may include severe arthritis. The manufacturer is voluntarily recalling the affected products from the marketplace. The CFIA is monitoring the effectiveness of the recall.March 26, 2010 *****************************************March 21, 2010 - Note from Sue Newell, KW Chapter "I came across this tonight on the CFIA web site. As far as I know, these are the first specifically-GF products affected by the large recall of products using hydrolyzed vegetable protein powder and paste made by Basic Food Flavors Inc. in the U.S. " Two El Peto Soup Mixes have been affected by the very large recall of foods containing hydrolyzed vegetable proteins that may contain salmonella bacteria.The products are El Peto Vegetable Soup Mix (238g) with a UPC code of 7 72573 40443 0 and El Peto Onion Soup Mix (300g) with a UPC code of 7 72573 40446 1.There have been no reported illnesses in Canada associated with the consumption of these products.Food contaminated with Salmonella may not look or smell spoiled. Consumption of food contaminated with these bacteria may cause salmonellosis, a food borne illness. In young children, the elderly and people with weakened immune systems, salmonellosis may cause serious and sometimes deadly infections. In otherwise healthy people, salmonellosis may cause short-term symptoms such as high fever, severe headache, vomiting, nausea, abdominal pain and diarrhoea. Long-term complications may include severe arthritis.The manufacturer is voluntarily recalling the affected products from the marketplace. The CFIA is monitoring the effectiveness of the recall.***************************************** Note from Jean Eldershaw December 2009: Duinkerken Products are now available at Morell Coop Grocery Store on highway #2 in Morell. They also carry O'Dough's buns and bread (quite good) and gluten-free sausages ( Taylored Made brand) and Pure Oats products from Cream Hill Estates ( oats and oat flour).************************************** October 11, 2009 - NOTE OF INTEREST from Jim McCarthy: "I have been able to confirm with both Health Canada and the manufacturer that the H1N1 Vaccine is Gluten-Free. We have already had a few inquiries and some misinformation in the media." Regards... Jim McCarthy Executive Director Canadian Celiac Association **************************************The following was sent from Maple Leaf Foods: Maple Leaf Foods recently changed the recipe of its Top Dogs hotdogs to improve flavour and taste. The new formulation now contains wheat gluten instead of soy. Although Top Dogs hotdogs were never a certified gluten-free product, Maple Leaf wanted to notify the Canadian Celiac Association as this product may be referenced by members as a suitable choice. The new recipes will be in stores in July 2009 and feature the updated ingredient list on the package. Please note the list of TopDogs products that have been reformulated: Top Dogs Original Top Dogs Original BBQ Size Top Dogs All Beef Top Dogs Singles Top Dogs 33% Less Fat Than BBQ Size Maple Leaf is committed to providing great tasting, quality products to consumers. It recommends consumers check ingredient labels on all products to make informed choices.**************************************Cycling For Celiacs 2008 - an event to mark Celiac Awareness Month took place Sunday October 5, 2008 on the Confederation Trail. Betty Smith, Treasurer of the Charlottetown Chapter reports that more than $1400. was raised. This event is one way of promoting awareness of Celiac Disease and raising funds for the local chapter and the national body of the Canadian Celiac Association while having fun and enjoying the outdoors. Following are some images from the fundraiser.***********************************Up-coming Gluten Free Cooking Classes in Charlottetown and Summerside .. PLEASE NOTE: Gluten Free Classes at both the Summerside and Charlottetown Superstore locations are temporarily on hold as of November 14, 2008. ************************************** 20th Anniversary Celebration - June 16, 2008
Meetings . . .
The next meeting of the PEI Chapter of the Canadian CEliac Association will be held be held Monday, September 13th at 7:00 p.m. in the Maritime Room of the Rodd Royalty Inn, Charlottetown (Peter Pan corner). Please feel free to bring a Gluten Free snack for the sharing table at the end of our meeting (although this is not required).
****************************************July 4, 2010 - YnotB Gluten Free, a new business started in Charlottetown 2 months ago by Buffy Wallace and Yvette Wilbur, will be selling their gluten-free products this week at the Summerside Farmer's Market in the outside area. Products include: Muffins, made with fresh fruit of the week and cost $7.50/half dozen or $1.50 each. This week they are apple raisin custard bread pudding. Macaroons, with and without chocolate chips $4.50/half dozen. Ginger drops and butter cookies - 25 cents each. Almond Tortelettes - 2.25 each Protein bars with melted carob - $2.50 each Biscotti (Turkish apricot, hazelnut and anise)- $2 each Pizza with toppings - $3.50 per slice, $15 whole 1/2 baked pizza crust with tomato sauce $4.25 half slab, $8.50 whole Brown Bread, Euro Bread (caraway and whole flax seed) and Cinamon Raisin bread 750gram loaf, $8.50 Chewy cherry brownie sandwiches $2 each Samples are available for most products, however, some may not be available every week.If there is something that you want to try, send Buffy and Yvette an email at the address below. They will try to have it there for you. See you at the Market YnotB Gluten Free Buffy and Yvette 902 940 0778 or email us at ynotbglutenfree@hotmail.com June 28, 2010 - The Charlottetown Chapter of the Canadian Celiac Association is now the PEI Chapter of the Canadian Celiac Association.June 28, 2010 - A hands-on workshop is being offered at the Culinary Institute of Canada with Pastry Chef Pam Good. The workshop will look at taking basic gluten-free recipes that may be tweaked and expanded to suit your snack and dessert desires. It will include biscuits, muffins and cake recipes. Only gluten-free ingredients will be used and participants will prepare their own products to sample and take home. The class will be held in one of the Culinary's professional kitchens at the Culinary Institute in Charlottetown on July 7, 2010 from 6-8 p.m..
May 14, 2010 - The Charlottetown Chapter of the Canadian Celiac Association is holding a fund-raising "Foods We Miss" Gluten Free Dinner at the Merchantman Pub, Lower Queen Street in Charlottetown on Sunday May 30, 7 - 9 pm. Cost is $40 per ticket (Price includes Taxes, Gratuity, and a donation to the Charlottetown Chapter of the Canadian Celiac Association) Please Note: Tickets must be pre-purchased and paid in full by Tuesday May 26th. Contact for tickets: email: barbmacleod@eastlink.ca Ph: (902) 367-2906 MENU: Choice of: Ceasar Salad or Mixed Salad
Battered Deep Fried Fish and ChipsorLasagna and Garlic BreadFreshly made rollsDesert: Rice Pudding with Hot Rum Butter Sauce. Everything is freshly made from scratch!
**************************************** March 28, 2010 - The Home Place in Kensington has gluten free meat pies for sale. The cost is $14.00 each and you can place an order by calling 902-836-5686. *****************************************El Peto Soup Recall Information March 25, 2010: Two El Peto Soup Mixes have been affected by the very large recall of foods containing hydrolyzed vegetable proteins that may contain salmonella bacteria. The products are El Peto Vegetable Soup Mix (238g) and El Peto Onion Soup Mix (300g). The specific LOT CODES of Vegetable Soup Mix are: 09357 10026 10041 10056 The specific LOT CODES of Onion Soup Mix are: 10027 10062 The LOT CODE can be found on a sticker just above the BEST BEFORE DATE. There have been no reported illnesses in Canada associated with the consumption of these products. If you have any of these products you are advised to either: 1. Return the product to the retailer for whom you purchased the product, OR 2. Contact Rebecca Noseworthy at El Peto – 1-800-387-4064 ext. 228. Food contaminated with Salmonella may not look or smell spoiled. Consumption of food contaminated with these bacteria may cause salmonellosis, a food borne illness. In young children, the elderly and people with weakened immune systems, salmonellosis may cause serious and sometimes deadly infections. In otherwise healthy people, salmonellosis may cause short-term symptoms such as high fever, severe headache, vomiting, nausea, abdominal pain and diarrhea. Long-term complications may include severe arthritis. The manufacturer is voluntarily recalling the affected products from the marketplace. The CFIA is monitoring the effectiveness of the recall.March 26, 2010 *****************************************March 21, 2010 - Note from Sue Newell, KW Chapter
"I came across this tonight on the CFIA web site. As far as I know, these are the first specifically-GF products affected by the large recall of products using hydrolyzed vegetable protein powder and paste made by Basic Food Flavors Inc. in the U.S. "
Two El Peto Soup Mixes have been affected by the very large recall of foods containing hydrolyzed vegetable proteins that may contain salmonella bacteria.The products are El Peto Vegetable Soup Mix (238g) with a UPC code of 7 72573 40443 0 and El Peto Onion Soup Mix (300g) with a UPC code of 7 72573 40446 1.There have been no reported illnesses in Canada associated with the consumption of these products.Food contaminated with Salmonella may not look or smell spoiled. Consumption of food contaminated with these bacteria may cause salmonellosis, a food borne illness. In young children, the elderly and people with weakened immune systems, salmonellosis may cause serious and sometimes deadly infections. In otherwise healthy people, salmonellosis may cause short-term symptoms such as high fever, severe headache, vomiting, nausea, abdominal pain and diarrhoea. Long-term complications may include severe arthritis.The manufacturer is voluntarily recalling the affected products from the marketplace. The CFIA is monitoring the effectiveness of the recall.*****************************************
Note from Jean Eldershaw December 2009: Duinkerken Products are now available at Morell Coop Grocery Store on highway #2 in Morell. They also carry O'Dough's buns and bread (quite good) and gluten-free sausages ( Taylored Made brand) and Pure Oats products from Cream Hill Estates ( oats and oat flour).**************************************
October 11, 2009 - NOTE OF INTEREST from Jim McCarthy:
"I have been able to confirm with both Health Canada and the manufacturer that the H1N1 Vaccine is Gluten-Free. We have already had a few inquiries and some misinformation in the media." Regards... Jim McCarthy Executive Director Canadian Celiac Association **************************************The following was sent from Maple Leaf Foods: Maple Leaf Foods recently changed the recipe of its Top Dogs hotdogs to improve flavour and taste. The new formulation now contains wheat gluten instead of soy. Although Top Dogs hotdogs were never a certified gluten-free product, Maple Leaf wanted to notify the Canadian Celiac Association as this product may be referenced by members as a suitable choice. The new recipes will be in stores in July 2009 and feature the updated ingredient list on the package. Please note the list of TopDogs products that have been reformulated:
Maple Leaf is committed to providing great tasting, quality products to consumers. It recommends consumers check ingredient labels on all products to make informed choices.**************************************Cycling For Celiacs 2008 - an event to mark Celiac Awareness Month took place Sunday October 5, 2008 on the Confederation Trail. Betty Smith, Treasurer of the Charlottetown Chapter reports that more than $1400. was raised. This event is one way of promoting awareness of Celiac Disease and raising funds for the local chapter and the national body of the Canadian Celiac Association while having fun and enjoying the outdoors. Following are some images from the fundraiser.***********************************Up-coming Gluten Free Cooking Classes in Charlottetown and Summerside .. PLEASE NOTE: Gluten Free Classes at both the Summerside and Charlottetown Superstore locations are temporarily on hold as of November 14, 2008.
**************************************
20th Anniversary Celebration - June 16, 2008
An event to mark the 20th anniversary of the formation of the Canadian Celiac Association Charlottetown Chapter was held at the Belvedere Golf and Winter Club, Charlottetown PEI on Monday, June 16, 2008. A buffet gluten-free meal of BBQ chicken breasts, burgers, and sausages, Greek salad, tossed salad, and baked potatoes was enjoyed by all those attending. A fruit tray, rice pudding dessert and coffee and tea rounded out the delicious meal. Ross Young was the emcee for the evening's program, and in his remarks noted that the very fact that the staff at Belvedere catered a gluten-free meal for the first time was another step in raising awareness of Celiac Disease.Jerry Muzika, Chairman of the 20th Anniversary Celebration Committee gave a brief overview of the accomplishments of the Chapter over the years, and thanked his Committee of Ann MacPherson, Betty Smith, Lillian Bentley and Mary Young for their work in organizing the dinner as well as other events marking the anniversary.During the evening, Darla Hardy received an honourary life membership. Dianne Winsor (at left) and Neville Lawless (right) made the presentation to Darla.Neville Lawless also presented Irene Doyle, (left) Dietician, Queen Elizabeth Hospital, with a token of appreciation recognizing her work in helping those diagnosed with celiac disease learn to eat gluten-free. The evening drew to a close with a few remarks from President Neville Lawless and also from in-coming President Brian Marcipont. ************************************ “At Duinkerken Foods, we make gluten free taste great”Duinkerken Foods, a company based in Charlottetown, PEI, is completely dedicated to gluten free products to eliminate the risk of cross contamination within their facility. These products include bread mix, muffin mix, waffle/pancake mix, and cookie mix, as well as potato flour, potato starch, tapioca flour and rice flour. “The new gluten free products by Duinkerken Foods are made with high quality ingredients and deliver a valuable combination of nutrition for a healthy gluten free diet. Just combine your own fresh ingredients and you will be amazed how good gluten free foods can really taste.” Duinkerken’s products are available locally and throughout the Maritimes at Sobey’s stores and at other specialty stores across Canada. Visit their web site Duinkerken Foods for more information on their products, recipes and interesting links. ***************************************Toastabags, a product that allows toasting of GF bread in any toaster are available at the Paderno Factory Store at 505 Granville Street, Summerside. The bags are not damaged by heat and will protect GF bread from cross-contamination in the toaster. Ideal for travel. ************************************ Cycling For Celiacs 2007 ************************************At the September 10, 2007 meeting of the Charlottetown Chapter of the Canadian Celiac Association, Carolanne Nelson, PhD RD, gave a presentation on “What's New With Food and Celiac Disease" Carolanne is an Assistant Professor in the Dept of Family and Nutritional Sciences, UPEI and was diagnosed with celiac disease in 2006. In addition to teaching medical nutrition courses at UPEI, Carolanne is a nutrition researcher exploring the health benefits of native Maritime crops such as rosehips, blueberries and seaweed. Following are the points covered in her presentation. Introduction to Celiac disease Damage to intestinal mucosa due to exposure to gluten - Genetic and autoimmune - Occurs when alpha-gliadin from wheat, rye, malt, barley, and oats are eaten Introduction • Celiac disease - pathophysiology - Damage to intestinal villi: reduced height, flattened - Decreased enzyme function and surface area - Maldigestion and malabsorption - Associated with other autoimmune disorders • Dermatitis herpetaformis, Type I Diabetes Mellitus, rheumatoid arthritis, thyroid disorders Symptoms • Celiac disease - clinical manifestations - Diarrhea, abdominal pain, cramping, bloating, gas - Bone and joint pain - Muscle cramping, fatigue - Peripheral neuropathy, seizures - Skin rash - Mouth ulcerations - Higher risk for lymphoma (?) and osteoporosis • BUT - Can have no symptoms • OR - Can have unusual symptoms - Iron deficiency - History of IBS - Very low cholesterol levels - Early onset osteoporosis Epidemiology • The ‘old’ celiac disease epidemiology: - Rare disorder typically seen in infants - Incidence varies from 1/400 (Ireland), to 1/10000 in Denmark - A disease of European origin Why are more being diagnosed? • Blood tests are very accurate • Realized that ‘typical’ symptoms weren't so typical - Found large numbers of people with CD who were anemic, chronic fatigue, short stature - Also found in large numbers of people with Down’s syndrome, osteoporosis, infertility Prevalence of CD amongst relatives • Amongst first degree relatives: 15-20% • First degree family members should be tested, every 5 years for adults, every 2 years for children Celiac Disease: a European Disorder? • In the Western Sahara, the incidence of CD is 1:18 • In Iran, the incidence is 1:166 Hunger initiatives to 3rd world countries is feared to be causing an epidemic of CD that is impossible to diagnose Celiac Disease - Nutrition Intervention Symptomatic - low-fibre, low-fat, lactose-free, gluten-free dietAsymptomatic - Regular gluten-free diet • Gluten restriction for LIFE - Oats controversial - limit to 1/4 cup/day • Identify hidden sources of gluten • Investigate specialty products Nutrient Intake of People with CD British study (2007) Completed dietary records on 49 people with CD and found - Protein intakes were too high Inadequate intake of: Fibre Vitamin D Calcium Nutrition Issues on Gluten-free Diet Difficult to get sufficient fibre - fibre critical for health of the intestine -Suggestions: Use more nutritious flours such as amaranth, bean flours Rice bran (can be used like wheat bran); ground flaxseeds and psyllium Above can be added to meatloaf, muffins, loaves, homemade bread, cookies, peanut butter Meet your daily requirement for fruits and vegetables Include more beans in your diet Chili, molasses and beans (read labels, some contain flour) Fibre content of GF flours White rice flour (1/4 c) 1 gm Brown rice flour (1/4 c) 1 gm Almond flour (1/4 c) 3 gm Flaxseed (2 Tbsp) 4 gm Amaranth flour (1/4 c) 3 gm Quinoa flour (1/4 c) 4 gm Potato flour (3 Tbsp) 2 gm White Bean flour (1/4 c) 8 gm Issues Increase in weight and cholesterol levels as you begin to feel better Due to improved absorption of fats and nutrients as the intestine heals Follow a heart-healthy, gluten-free diet Limit intake of hydrogenated fats (trans fats) and saturated fats (whole milk, butter, cheeses, high fat baked goods) Osteoporosis and Celiac Disease Bone density Make sure you have adequate intake of calcium and Vitamin D Best source for absorption is cow’s milk. No vitamin D in cheese and not in most yogurtsIf you are over 50 yrs of age, Canada’s Food Guide recommends everyone take a supplement of Vitamin D of 400 IU/d Quinoa • ‘mother of all grains’ • From S. America Rich in protein, amino acids, fibre, phosphorous, magnesium, iron Beginning to be used as a meat analogue • Comes as: - Flakes: nice alternative to oatmeal - seeds Sorghum Typically used as an agricultural feed crop Has undergone extensive testing for tolerance and safety with humans with Celiac Disease and was found to be safe Related to corn family and contains no gluten Marigot's Aquamin complex Extracted from a red seaweed Rich in calcium and magnesium Shown to improve the texture of gluten-free bread Gluten-free ‘fad’ Last year, gluten-free products were deemed to be one of the top 10 food trends There was an 86% increase in the number of gluten-free products launched in the Europe and N American markets Gluten-free market According to a report published last year by Packaged Facts, the market for gluten-free foods and beverages in the US currently stands at almost $700M, and is due to reach around $1.7Bn by 2010. This market has increased 27% since 2001 and is expected to continue to do so in the ongoing future Alternate Flours Scientists in the US have found that a flour made from rice and sweet potatoes is a "superior substitute" to wheat in pancakes, suggesting a possible alternative for products targeting Celiac sufferers. Alternate Treatment for CD? Prolyl endopeptidases (PEPs) can digest gluten Oral administration of this enzyme in a pill form might allow limited consumption of gluten without side effects • Extracts can be made to be food grade • Clinical trials expected to start soon Alternate Treatment #2 Exposure to gluten in a person with CD results in increased intestinal permeability AT-1001 is an inhibitor of intestinal cell permeability People with CD given AT-1001 and an acute gluten challenge had no response to the gluten Those with CD who did not receive the medication had a 70% increase in intestinal permeability
An event to mark the 20th anniversary of the formation of the Canadian Celiac Association Charlottetown Chapter was held at the Belvedere Golf and Winter Club, Charlottetown PEI on Monday, June 16, 2008. A buffet gluten-free meal of BBQ chicken breasts, burgers, and sausages, Greek salad, tossed salad, and baked potatoes was enjoyed by all those attending. A fruit tray, rice pudding dessert and coffee and tea rounded out the delicious meal. Ross Young was the emcee for the evening's program, and in his remarks noted that the very fact that the staff at Belvedere catered a gluten-free meal for the first time was another step in raising awareness of Celiac Disease.Jerry Muzika, Chairman of the 20th Anniversary Celebration Committee gave a brief overview of the accomplishments of the Chapter over the years, and thanked his Committee of Ann MacPherson, Betty Smith, Lillian Bentley and Mary Young for their work in organizing the dinner as well as other events marking the anniversary.During the evening, Darla Hardy received an honourary life membership. Dianne Winsor (at left) and Neville Lawless (right) made the presentation to Darla.Neville Lawless also presented Irene Doyle, (left) Dietician, Queen Elizabeth Hospital, with a token of appreciation recognizing her work in helping those diagnosed with celiac disease learn to eat gluten-free. The evening drew to a close with a few remarks from President Neville Lawless and also from in-coming President Brian Marcipont. ************************************ “At Duinkerken Foods, we make gluten free taste great”Duinkerken Foods, a company based in Charlottetown, PEI, is completely dedicated to gluten free products to eliminate the risk of cross contamination within their facility. These products include bread mix, muffin mix, waffle/pancake mix, and cookie mix, as well as potato flour, potato starch, tapioca flour and rice flour. “The new gluten free products by Duinkerken Foods are made with high quality ingredients and deliver a valuable combination of nutrition for a healthy gluten free diet. Just combine your own fresh ingredients and you will be amazed how good gluten free foods can really taste.” Duinkerken’s products are available locally and throughout the Maritimes at Sobey’s stores and at other specialty stores across Canada. Visit their web site Duinkerken Foods for more information on their products, recipes and interesting links. ***************************************Toastabags, a product that allows toasting of GF bread in any toaster are available at the Paderno Factory Store at 505 Granville Street, Summerside. The bags are not damaged by heat and will protect GF bread from cross-contamination in the toaster. Ideal for travel.
************************************
Cycling For Celiacs 2007 ************************************At the September 10, 2007 meeting of the Charlottetown Chapter of the Canadian Celiac Association, Carolanne Nelson, PhD RD, gave a presentation on “What's New With Food and Celiac Disease" Carolanne is an Assistant Professor in the Dept of Family and Nutritional Sciences, UPEI and was diagnosed with celiac disease in 2006. In addition to teaching medical nutrition courses at UPEI, Carolanne is a nutrition researcher exploring the health benefits of native Maritime crops such as rosehips, blueberries and seaweed. Following are the points covered in her presentation. Introduction to Celiac disease Damage to intestinal mucosa due to exposure to gluten - Genetic and autoimmune - Occurs when alpha-gliadin from wheat, rye, malt, barley, and oats are eaten Introduction • Celiac disease - pathophysiology - Damage to intestinal villi: reduced height, flattened - Decreased enzyme function and surface area - Maldigestion and malabsorption - Associated with other autoimmune disorders • Dermatitis herpetaformis, Type I Diabetes Mellitus, rheumatoid arthritis, thyroid disorders Symptoms • Celiac disease - clinical manifestations - Diarrhea, abdominal pain, cramping, bloating, gas - Bone and joint pain - Muscle cramping, fatigue - Peripheral neuropathy, seizures - Skin rash - Mouth ulcerations - Higher risk for lymphoma (?) and osteoporosis • BUT - Can have no symptoms • OR - Can have unusual symptoms - Iron deficiency - History of IBS - Very low cholesterol levels - Early onset osteoporosis Epidemiology • The ‘old’ celiac disease epidemiology: - Rare disorder typically seen in infants - Incidence varies from 1/400 (Ireland), to 1/10000 in Denmark - A disease of European origin Why are more being diagnosed? • Blood tests are very accurate • Realized that ‘typical’ symptoms weren't so typical - Found large numbers of people with CD who were anemic, chronic fatigue, short stature - Also found in large numbers of people with Down’s syndrome, osteoporosis, infertility Prevalence of CD amongst relatives • Amongst first degree relatives: 15-20% • First degree family members should be tested, every 5 years for adults, every 2 years for children Celiac Disease: a European Disorder? • In the Western Sahara, the incidence of CD is 1:18 • In Iran, the incidence is 1:166 Hunger initiatives to 3rd world countries is feared to be causing an epidemic of CD that is impossible to diagnose Celiac Disease - Nutrition Intervention Symptomatic - low-fibre, low-fat, lactose-free, gluten-free dietAsymptomatic - Regular gluten-free diet • Gluten restriction for LIFE - Oats controversial - limit to 1/4 cup/day • Identify hidden sources of gluten • Investigate specialty products Nutrient Intake of People with CD
Inadequate intake of:
Osteoporosis and Celiac Disease
Quinoa • ‘mother of all grains’ • From S. America Rich in protein, amino acids, fibre, phosphorous, magnesium, iron Beginning to be used as a meat analogue • Comes as: - Flakes: nice alternative to oatmeal - seeds Sorghum
