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summer `09 mark your calendars what s inside 3 president s message upcoming events news and notes restaurant remarks kid talk food and product info recipes contacts and connections 5 7 10 11 13 19 24 may is celiac awareness month the manitoba chapter will have informa tion booths set up at most winnipeg hospitals and at the gastroenterology nurses conference see page 16 for more info canadian celiac association national conference date may 29-31 place waterloo on see page 5 for more info manitoba chapter walkathon bbq date june 6 place kildonan park 1926 main street winnipeg see page 6 for more info please note 08 09 traveling celiacs people working in the hospitality industry are much better prepared to look after us and our diets than ever before celiac disease the road to diagnosis data from canada and other countries shows that awareness of celiac disease amongst health professional remains a problem and delays in diagnosis are common advice for celiacs your health is more important than being polite if you do not think an ingredient is gluten free double check it yourself and make your decision dealt with diplomatically this will avoid accidental damage to your health and your relationship with the person 8 steps to living happily without gluten so how do you accommodate a gluten-free diet in a world saturated with wheat products it isn t easy but here are some tips to help you live wheat-free manitoba chapter auditor s report 12 17 20 the contents of this publication provided in good faith for information purposes only and using the most current information available subject to amendment should not be used as a substitute for the advice of a qualified health professional the professional advisory board of the canadian celiac association the cca has not reviewed this publication use of the information in this publication is at your own risk the cca does not endorse any product referenced in this publication to the fullest extent permitted by law the cca it s local chapters and all persons involved in compiling the publication disclaim any responsibility for and make no representations or warrantees regarding the information provided in this publication in no event will the cca its chapters or those persons involved in compiling this publication be held liable for any damages of any kind resulting from the use of the information in this publication celi-yak is a quarterly newsletter of the manitoba chapter of the canadian celiac association[close]
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www.celiac.mb.ca celi-yak summer 09 president s message the manitoba chapter of the canadian celiac association held its annual general meeting on april 4 everyone enjoyed tasting the great gluten free desserts prepared by susan finlay helen hafke of president hsquared no sugar manitoba chapter and low sugar desserts and caroline booy of birds hill enterprises as well as the wide selection gluten free food contributed by members the annual general meeting is a time to recognize the contributions of those who have served the organization in the past year and to welcome those who are accepting new roles in the coming year the chapter thanks anwen taylor secretary dorothy labay and nancy moffat directors at large for their work on behalf of manitoba celiacs the following people were acclaimed into office for 2009-2010 president susan finlay vice president monique clement treasurer susanne leslie secretary vacant membership lorraine weir member at large bonnie pirch newsletter heather yeo ron webster pat dietrich peer mentors judi waldman kelly sullivan webmaster kelly sullivan phone committee chair vacant walkathon coordinator vacant please consider taking on one of the vacant positions people who volunteer have discovered they have gained a great deal of information about the disease and how to cope with it even if they had been diagnosed for years april 20 was the victoria inn dinner about 50 people came out to taste the gluten free food at the site of the canadian celiac association 2010 national conference thanks to iva yeo for making the event happen may is celiac awareness month the manitoba chapter display has been booked for the gastroenterology nurses conference plus deer lodge st boniface seven oaks victoria concordia and health sciences centre this month our appreciation goes to all the volunteers who have donated their time to help with the displays planning for the 2010 conference is well the june 6 walkathon is the chapter s underway further details about the 2010 conference are being kept under wraps until the 2009 conference in waterloo is over the conference has many facets from program to hospitality to registration to vendors to food think about where your talents would be best used and let the major annual fundraiser we ve never chapter know someone at 772-6979 been rained out and are planning for would be happy to take down your name warm sunshine again this year see you at and number with your offer of assistance kildonan park see page 6 for more details it s taken a while but the office at 123 st anne s road now has a sign on the front of the building remember that the office is staffed by volunteers on a part time basis please call ahead if you need something from the office due to generous donations from members the office now has two computers and a printer 3[close]
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www.celiac.mb.ca celi-yak summer 09 upcoming events cca national conference it s time to make your travel plans for the 2009 cca annual conference may 29-31 in waterloo ontario the conference program is jam-packed the problem of identifying people with celiac disease will be one of the main topics addressed by keynote speaker dr markku mäki developer of the biocard home test for celiac disease and by gastroenterologist dr houda ergaiey and family physician dr jenni zelin who both face this challenge in their everyday practices in canada other speakers will comment on ongoing medical care for people with celiac disease and on the issues of manufacturing gf food the program also includes reports on cca-sponsored research projects from j.a campbell research award and j.a campbell young investigator winners marion zarkadas of the cca professional advisory board will bring us some preliminary results from the living with a gluten-free diet survey distributed to all cca members a new feature of the conference this year is an optional gluten-free 101 seminar offered on friday before the main conference begins this seminar was created for people who are fairly new to the gf diet but it would also be a useful refresher for people who were diagnosed with celiac disease a few years ago we have an expert panel of speakers for this event shelley case explaining the gf diet alexandra anca principle researcher on the pocket dictionary talking about reading product labels cookbook authors donna washburn and heather butt making gf baking easier and bob levy of bob ruth s gf dining travel club offering tips on eating safely in restaurants this gf 101 conference is not included in the full conference registration look for the gf 101 option on the registration form if you want to attend for a lot of people the conference weekend is justtooshort how about a vacation to niagara falls including pre-arranged gf meals check out the your opinions thank you to all our members for sharing information for this newsletter do you have any suggestions for speakers events restaurant or product information you d like to share with us we welcome new ideas feel free to pass on information such as recipes restaurant reviews product information and any relevant experience to our newsletter chair heather yeo at newsletter@celiac.mb.ca celi-yak s evolution continues ener-waterloo consider a tour of the village of st jacob s the stratford shakespearean festival or a drive around the traditional mennonite areas of the county for more information about the conference program and hotel the niagara getaway and other activities in the kitchenerwaterloo area check the conference website at www.kwceliac.org you can register online or download a printable registration form canadian celiac association edmonton chapter unit 212 capilano mall 5004 98 avenue edmonton ab t6a 0a1 phone 780 482-2708 cycling for celiacs is a project of the canadian celiac association and is administered by the edmonton chapter s cycling for celiacs committee it was established as a fundraising campaign for research into celiac disease and to increase public awareness of celiac disease this year will be the 10th anniversary of the edmonton chapter s cycling for celiac event it will be approximately 1400 km 11 day cycling trek from victoria bc through the lower bc mainland to calgary and then north to edmonton ab also in the past years other chapters have sponsored a cycling event charlottetown kingston and ottawa in order to improve our newsletter to our members celi-yak has made some major changes to the look and organization of our newsletter want to see something different we want your input in making this newsletter the best it can be is there any topic you would like to see added to the newsletter please contact us with your suggestions phone numbers and contact information are listed on the last page of every newsletter niagara falls getaway bob ruth s gf dining travel 8 club is offering immediately following our conference if you would prefer to stick around kitch donate online button in the message/instruction box is where you would place the name of the cyclist and the chapter that he/she is affiliated with then follow the instructions to complete your sponsorship you may also view the cyclists on the website from the edmonton chapter and/or choose to sponsor one of them secondly a cheque made out to cycling for celiacs may be mailed to the chapter over the past 9 years of this event the sponsoring an event designating a cyclist edmonton chapter has donated over you wish to sponsor $100,000.00 to the j a campbell research fund for the 10th anniversary the david cooper edmonton chapter along with other chap past president edmonton chapter ters sponsoring a cycling event would like member of cycling for celiac committee to donate a minimum of $50,000.00 for one of the cyclists research to do this we need your help the address for the edmonton chapter and sponsorship cycling for celiacs there are two ways that you may sponsor unit 212 capilano mall a cyclist or a chapter sponsoring a cycling 5004 90 avenue for celiac event the first is to log onto edmonton ab t6a 0a1 the cycling for celiac website at www.cyclingforceliacs.org press the 5[close]
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celi-yak summer 09 walkathon bar-b-q meeting by monique clement www.celiac.mb.ca to the volunteers who have accepted to bring a salad or dessert to share please collect pledges cook the wieners pick up include an ingredient list i still need a as i write this and the flood waters are the water and groceries needed you are volunteer to take care of the door prizes the job entails picking up the prizes upon us i hope kildonan park will be dry asked to at my house before may 22nd for the walkathon as you are readthen on the day of the walking this there are only a couple athon putting all of the of weeks left before the walkparticipants names in a athon so if you haven t hat and drawing for the started collecting pledges prizes before eating call now is the time to start me if you are available to for those of you who help out don t know where to start to collect pledges it this will be my last year as is easy ask your family walkathon coordinator i feel friends coworkers and it is my time to step down and neighbors and you will see let someone with fresh ideas take those pledges start adding up if over email susan finlay or you haven t gotten the moniqueclement pledge form call me at office@celiac.mb.ca if you are interested 237-4898 before may 22nd in this position the walkathon is june the day s events will 6th 10 am at kildonan be as follows park shelter 2a 1 walkathon i won t be able to attend the 2 bar-b-q event this year and i am grateful 3 meeting 6[close]
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www.celiac.mb.ca celi-yak summer 09 news and notes submission deadline home made gluten free perogies for everyone wanting to submit their items for celi-yak the deadline for submissions home made perogies potato cheddar cheese and empanadas potato and beef for the fall newsletter is august 15 2009 are available from caroline email caroline@booy.ca or call 204-669the cupcakery chelsea is getting married in october and 4320 please feel free to leave a message was searching for a place to make gf cup and we will call you back home made perogies potato cheese and cakes she has found the cupcakery very helpful and accommodating even going to onion are available from paula email pmgranger@shaw.ca or call 204 lorenzo s for advice 222-7184 cakes by shelly andrea reichert is getting married in wingluten-free loaves easy to slice at nipeg this summer and is having cakes by home darlene henderson shelly make her wedding cake she also winnipeg free press 29/04/2009 found that dessert sinsations makes gf cakes but are more expensive wanted secretary for the mb celiac association only 5 general meetings a year apply to any executive member an easy way to volunteer reminder our mailing address is now manitoba chapter canadian celiac association 123 st.anne s road winnipeg mb r2m 2z1 p.o box 2543 is no longer in use as of june 2009 new email addresses our new internet service and the manitoba chapter domain is up and running new email addresses have been created using the celiac.mb.ca domain hopefully this will be more effective in directing enquiries to the right people please update your email address books with the following new email addresses volunteer volunteer@celiac.mb.ca general inquiry office@celiac.mb.ca advertising advertising@celiac.mb.ca membership membership@celiac.mb.ca donations donations@celiac.mb.ca newsletter newsletter@celiac.mb.ca conference conference2010@celiac.mb.ca exhibitors exhibitors@celiac.mb.ca sponsors sponsors@celiac.mb.ca webmaster webmaster@celiac.mb.ca lastly james paskaruk writes that one of his favorite childhood treats was the bran muffin served at eaton s and asks if someone has been able to copy the recipe if you can help with a recipe request have your own request or a favorite recipe you d like to share send an e-mail to recipeswap@freepress.mb.ca fax it to 697-7412 or write to recipe swap c/o darlene henderson winnipeg free press 1355 mountain ave winnipeg mb r2x 3b6 please include your first and last name address and telephone number recipes may not appear right away due to limited space gluten-free brown bread 750 ml 3 cups brown rice flour 45 ml 3 tbsp soy flour can use white rice flour 15 ml 1 tbsp guar gum 7 ml 1 1/2 tsp salt 5 ml 1 tsp lemon juice 45 ml 3 tbsp vegetable oil plus a little extra for the loaf pan 22 ml 1 1/2 tbsp molasses can substitute today s column features two gluten-free sugar breads 15 ml 1 tbsp instant yeast helen stanchuk asked for readers help to 1 large egg find a tried and true recipe for making 425 ml 1 3/4 cup lukewarm water homemade gluten-free bread for celiacs the recipes she had tried turned out dry mix the flours with the guar gum and salt and crumbly hard to slice and almost im in a food processor using the ordinary possible to use for sandwiches the brown blade attachment or in a bowl add the bread recipe is thanks to helen corkett and remaining ingredients her daughter kim davidson they use it either run the machine until it forms a regularly to make sandwiches for a family sticky dough and then run it for 1 minute member who has a wheat allergy to knead it or mix everything with a the yeasty bread recipe is courtesy of edna wooden spoon or hand beater beating well mroz of beausejour who also does gluten for 1 minute once combined free baking for a family member edna had transfer to an oiled 900 g 2 lb loaf pan or sent me some other gluten-free recipes a deep 20 cm 8-inch round cake pan and earlier and a couple of different baked smooth the surface cover loosely with goods will be featured later next month oiled plastic wrap and leave in a warm this week there are conventional baking place until the dough reaches the top of the requests pan about 30 minutes brenda cottrell of balmertown ont remove the plastic wrap and bake in prewould like to made a good sourdough heated 205 c 400 f oven until risen bread and asks for a recommended recipe golden and the base sounds hollow when for the starter and for the bread the loaf is tipped out and tapped about 40 mel leskiw is looking for the simple bread minutes transfer to a wire rack to cool pudding recipe that used to be printed on bread maker instructions add wet ingredithe co-op dairy milk carton in the 1980s ents first then dry ingredients with bread and asks if anyone may have clipped that machine yeast added last set the machine particular recipe for a regular loaf cut slices a bit thicker 7[close]
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celi-yak summer 09 www.celiac.mb.ca celiac notes travelling celiacs janet dalziel s cca president experiences my recent travels in british columbia and alberta demonstrated again what i ve been saying for a while and hearing from others as well people working in the hospitality industry are much better prepared to look after us and our diets than ever before when i asked for bacon and eggs and no toast in a hotel in vancouver they offered me gluten-free bread that they keep on hand at a major hotel one delightful server s response to me was you are my responsibility and i will look after you our b&b in drumheller baked homemade sticky buns for everyone and bought the gf version from kinnickinnik for me with the addition of some extra caramel sauce my plate looked just like everyone else s in a tiny greek restaurant in a small town the owner s wife was sorry that she hadn t known we were coming ahead of time since she often baked gf goodies for her friend and considered herself an expert closer to home in ontario i went to a macdonald s and ordered my burger without a bun the scraggly teenager behind the counter beamed at me and said celiac disease my friend has that hard isn t it every time one of us goes out to eat or travels to a new place that opportunity to educate and raise awareness presents itself and it s working new york buenos aires dublin helsinki and pastries can be leaden dry and crumbly it took more than 40 dozen batches he said my background in organic chemistry definitely helped the work paid off risotteria is a nationally known hub for people with celiac disease visitors frequently arrive at the restaurant straight from the airport suitcases in tow and dinner can seem like a celiac support group as regulars swivel in their chairs to talk about their hunt for food they can eat on a recent tuesday night at mr pace s restaurant a preppy couple asked the people at the next table about the sicilian pizza they were trying from the specials list farther down the packed narrow space diners exchanged guidebooks to gluten-free restaurants and compliments flew around the room about the breadsticks the light beer made from sorghum instead of malted barley and the rich brownies and cookies at the door a leather-jacketed couple discussed menu options and waited impatiently to get in are you going to get the gluten-free pizza the woman asked of course her companion replied you have to understand this is like a chance of a lifetime for me like mr pace a growing number of restaurateurs have decided it s worth catering to the gluten-free crowd chains like outback steakhouse and p f changes now offer dishes without gluten new bakeries and pizzerias have popped up all over new york city and restaurants that were already celiacfriendly have expanded their menus there s vegan at candle 79 fusion food at asia de cuba italian at sambuca greek at gus place and comfort food at peters gourmet diner all gluten-free gluten-averse diners avidly track such sympathetic places with online help from glutenfreerestaurants.org and the tribe of celiac blogs that include in new york gluten freenyc glutenfreenyc.blogspot.com gluten free guide glutenguide.blogspot.com and please don t pass the nuts allergicgirl.blogspot.com aside from safe food they can find a camaraderie that s unusual on new york s jaded dining scene the pleasures of dining out are often denied people who avoid gluten because they are sensitive to it or have celiac disease menus are a source of anxiety and self-consciousness because besides its presence in obvious culprits like bread sauce thickeners pasta and desserts gluten also lurks in soy sauce brewer s yeast bourbon vegetable starch vinegars salad dressings processed cheeses and some spices creating a gluten-free menu is more difficult than say offering vegetarian options at a steakhouse chefs have to master special techniques and follow stringent regulations mr pace said each menu item pizza focaccia breadsticks cakes took six months to develop with the ingredients costing nearly five times as much as conventional ones in buenos aires you have little trouble getting a gluten-free ice cream cone in helsinki you can order a gluten-free big mac at mcdonald s in dublin most menus are clearly marked safe for celiacs i ve definitely seen a spike in business said anthony avellino owner of bistango a 16-year-old italian restaurant in murray hill mr avellino recently added dishes made with tinkyada brown rice pasta and dishes from everybody eats bakery in brooklyn like celiac-safe bruschetta served on gluten-free bread and after-dinner biscotti referenced from the new york times closer to home morden and winkler we have a very good health food store in morden called feelin good the owner advertises gluten free foods all of the time and she has two freezers and shelves full of the different brands continued on page 9 risotteria in greenwich village is a hub for people who are sensitive to gluten it started with a gluten-free cookie a simple step it might seem but gluten a protein in wheat barley and rye gives baked goods elasticity without it cakes breads 8[close]
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www.celiac.mb.ca closer to home continued from page 8 if someone comes into her store and asks for something she doesn t have she will try to get it in and try it out the co-op store in morden has gluten free pastas and cake mixes and some flours the heartland cafe will make gluten free muffins if i make a request early enough for the business breakfast meeting all in all i find that everyone out here is quite versed on celiac disease it seems to be quite prevalent someone knows someone even if they don t live here i have never explored the sunny day co i know they have an assortment of corn flour products some of which i have purchased in winkler the winkler co-op also has gluten free pastas and flours there are also a couple of health food stores in winkler that carry the gluten free foods i think because i have been living so long with this diet i have my own favourites so haven t explored all of the venues thanks cheryl fedorchuk celiac disease the road to diagnosis celi-yak summer 09 tice programs in medical universities across canada in 2006 and 2007 it was also distributed to family physicians in the province of nova scotia copies are being sent to medical libraries across north america due to the overwhelming positive response from the readers it was decided to put the book on a web site so that it is freely available both to health professionals and the public http www.celiacstories.ca/book.html the book celiac disease the road to diagnosis was published in 2006 with the purpose of increasing awareness of celiac disease data from canada the book and the web site are dediand other countries shows that awarecated to all those who are working to improve the lives of individuals with celiac ness of celiac disease amongst health professionals remains disease a problem and delays in diagnosis are comfor more information contact mon the family physicians are at the forefront of providing primary medical care and would be the obvious targets for education on improving awareness of any disorder with this in mind a complimentary copy of the book was sent to several hundred final-year residents in family pracdr mohsin rashid division of gastroenterology and nutrition iwk health center 5850 university avenue halifax nova scotia canada b3k 6r8 9[close]
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celi-yak summer 09 www.celiac.mb.ca restaurant remarks eat bistro 274 garry st winnipeg mb phone 949-1231 an eclectic little café of mismatched tables and chairs tucked in behind aqua books a menu with designated gluten-free items includes frittata hummus with snap peas and wanton crackers curry bowl with shrimp grilled veggies and scented jasmine rice and a wonderful cheesecake knowledgeable staff wendy s gluten free food list http www.wendys.ca/food nutritionlanding.jsp fude 303-99 osborne st winnipeg mb phone 284-3833 a designated gluten-free menu with warnings on it that state wheat flour is used in the kitchen knowledgeable staff bison steak chicken fish with outstanding starches and veggies constitute part of the menu the night i was there the featured dessert was wild rice pudding with their home-made vanilla ice cream decadent a top notch place for a special celiac outing the current at the forks winnipeg mb phone 944-2445 can accommodate a gluten-free diet than regular bread yeasty gluten-free bread 60 ml 1/4 cup cooking oil 45 ml 3 tbsp granulated sugar 1 large egg 500 ml 2 cups water 375 ml 1 1/2 cups brown rice flour 375 ml 1 1/2 cups white rice flour 80 ml 1/3 cup buttermilk powder 8 g pkg 1/4 oz instant yeast 52 ml 3 1/2 tbsp xanthan gum 6 ml 1 1/4 tsp salt 5 ml 1 tsp soft butter for brushing on top combine first 4 ingredients in mixing bowl beat until blended measure remaining ingredients except butter into a separate bowl stir well add to first mixture beat on low for about 1 minute to mix turn into greased loaf pan cover with greased wax paper and let sit in oven with door closed and light on for about 30 minutes or until dough reaches top of pan remove wax paper and bake at 190 c 375 f be more like a very stiff batter and not like regular bread dough many large grocery stores now stock gluten-free products some carry more than others and they are also available at bulk stores and health food stores you will find that gluten-free baking ingredients are more expensive than conventional baking ingredients when purchasing the gluten-free ingredients the store clerk advised me that gluten-free baked goods can dry out quickly so it is best to wrap items well and taste tester notes both of these breads freeze to use as needed though i found both turned out moist with a sort of sponge-like of these breads were still very moist the day texture and were easy to slice i also after baking brushed the top of the brown bread with butter after baking to help keep the top soft bulk barn or other bulk food stores will i used a dark pan for this one and it re have the buttermilk powder as well as some quired a bit less baking time with conven of the other ingredients listed such as guar tional bread i prefer whole wheat and gum and the rice flours multi-grain so my personal preference is for the brown bread with its deep earthy only in canada do drugstores make flavor similar to some dark european the sick walk all the way to the back of the breads the white yeasty bread does have store to get their prescriptions while healthy more of a yeasty taste i used a lighter loaf people can buy cigarettes at the front pan for this one and needed a bit more baking time after mixing either of these it will for about 30 minutes or until done bottom sounds hollow when turned out and tapped brush top with butter or oil to keep from drying out turn out on rack to cool edna s notes do not over bake as it will get dry let cool briefly in pan i find this helps to keep it moist and easier to slice and then turn out onto rack to cool cut into 1/2 to 3/4-inch slices and pack into freezer bags and freeze take out as you need to use for sandwiches or toast 10[close]
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www.celiac.mb.ca celi-yak summer 09 kid talk list of books for children with celiac disease 1 kids with celiac disease a family guide to raising happy healthy gluten-free children by danna kom 2 eating gluten-free with emily by bonnie j kruszka by 3 the gf kid a celiac disease survival guide melissa london 4 lunch with quinn the story of one child s diagnosis and management of celiac disease by angela porter 5 incredible edible gluten-free food for kids sanderson by sheri l 6 wheat-free gluten-free cookbook for kids and busy adults by connie sarros 7 special food for special kids by todd adelman 11[close]
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celi-yak summer 09 www.celiac.mb.ca advice for celiacs tips for maintaining your gluten free diet and relationships with friends and family source celiactravel.com your family and friends will generally be less aware of the intricacies of your diet hopefully they do not want to intentionally poison you so some help from you before-hand is usually appreciated most of our family and friends enjoy stepping up to the challenge and we have had some fantastic meals as a result consider having a chat about what they are going to make and offer to provide the more specialist ingredients e.g gluten free pasta tamari gluten free soy sauce or stock cubes so they don t have to make an extra purchase offer to bring a course with you friends often appreciate the reduced responsibility for getting the ingredients right one very conscientious friend used his mobile phone whilst shopping in the supermarket to double check an ingredient your health is more important than being polite if you do not think an ingredient is gluten free double check it yourself and make your decision dealt with diplomatically this will avoid accidental damage to your health and your relationship with the person at bbq s take your own fish meat or vegetables wrapped in foil this way you avoid contamination from the grill or being accidentally seasoned into ill-health by an enthusiastic chef have loads of parties at your house being celiac generally raises your awareness of food and your friends will come to love your special needs gluten free food be creative and have wine appreciation evenings or fondues or meals themed on a country thank them for their efforts because what is everyday for you is out of the ordinary for them in the long run it brings your friends closer as they come to understand what you have to put up with give your friends and family a copy of the gluten free fact sheet 12 gluten free fact sheet q what happens if a person with celiac a food a celiac can eat disease eats food containing gluten · rice · maize a they will inevitably cause themselves · potatoes serious harm primarily to the intestine · all kinds of vegetables and fruit and secondarily to other organs the · eggs walls of the intestine are lined with min · cheese ute finger like projections called villi · milk intestinal villi absorb nutrients from in· meat and fish gested food when a person with celiac · nuts disease ingests gluten his/her villi flatten out and no longer perform their func · seeds pulses and beans as long as they are not cooked with wheat tion nutrients in food are thus no longer flour batter breadcrumbs or sauces assimilated and are passed out of the · any food specifically labeled as body in the faeces gluten free those with celiac disease who ingest · wine gluten effectively put their intestine out of service their bodies no longer receive the necessary nutrition and consequently food that may make a celiac ill they lose weight their growth is stunted · any food that contains flours or grains of wheat rye barley and oats and they become ill symptoms vary the including spelt flour most noticeable being diarrhea abdominal swelling loss of appetite and vomit · marinades sauces mayonnaise pickles gravy mix ing however sufferers may also develop other less immediately apparent · pasta and couscous symptoms such as iron and calcium de · batter breadcrumbs pastry ficiency · soy sauce · stock or bouillon q how can celiac disease be treated · modified starch · malt or malt flavoring common a the only treatment required is a gluingredient in breakfast cereals and ten-free diet it might seem difficult at malt vinegar first to enjoy a complete and balanced · any ingredient listed as a natural diet without gluten but in fact providing flavoring you follow certain specific rules it is · processed meat or seafood really relatively simple · there is a large list of forbidden ingredients e.g dextrin citric acid q what must those affected do which generally are found in processed and prepared food as a sima people with celiac disease can still ple rule processed and prepared follow a healthy balanced diet with varifoods are not allowed ety and taste the important thing is that · beer grain based spirits none of the food they eat must contain gluten not even tiny amounts or be cross-contamination can be avoided if cross-contaminated by gluten containing you are careful in the kitchen for examfood those affected must stick rigidly to ple grills must be cleaned before cooka gluten-free diet for life ing toasters not used unless scrupulously clean separate stirring spoons used etc q what does a gluten-free diet consist toast crumbs in the butter or jam are a of common source of contamination.[close]
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www.celiac.mb.ca celi-yak summer 09 food product info saputo products this is a change to what is listed in the product information guide on pages 75/76 some common products are now listed as may contain traces of barley gluten now instead of being gluten free as previously reported this list is accurate as of march 11th 2009 as confirmed by saputo branded products gluten non gluten free products · · · · · · · · · · · · · · · dairyland baxter milk all white flavoured milks are gluten free except chocolate milk see below dairyland baxter chocolate milk milk go chillin choc corn gluten only dairyland lactose free milk gluten free milk 2 go flavoured milks except chillin choc see above gluten free dairyland baxter whip cream dairyland aerosol cans gluten free dairyland nutrilait plus microfiltered milks skim 1 2 gluten free dairyland plus omega milk gluten free dairyland ice cream mix/milkshake mix gluten free mix only as sold to customer dairyland frosted malt mix not gluten free has corn wheat oat rye barley dairyland california yogurt mix may contain traces of barley gluten dairyland creama fat free 10 18 flavoured cream gluten free pacific alpha evaporated milk gluten dairyland baxter sour cream dairyland yogurts including alive · provive they have corn gluten and may contain traces of barley gluten international delight corn gluten only dairyland dips corn gluten only · dairyland baxter cottage cheese plain fruit flavoured may contain traces of gluten · dairyland fraser valley butter salted unsalted gluten free · dairyland baxter egg nog gluten free · dairyland baxter buttermilk may contain traces of barley gluten sunny delight drinks corn gluten only pacific skim milk powder gluten free meadowvale margarine gluten free grana padano and parmigiano reggiano cheese gluten free armstrong saputo alexis de portneuf cheese saputo cheese strings saputo cheese heads bari stella may contain traces of barley gluten whey ricotta cheese may contain traces of barley gluten saputo ricotta cheese gluten free saputo blue cheese may contain traces of gluten kingsey cheese may contain traces of gluten blue diamond nut thins and rice crackers blue diamond growers has been producing nut-thins nut rice crackers that have always been considered wheat gluten-free and largely sought after by celiac consumers blue diamond has always made the crackers with the same ingredients never adding any wheat or gluten however these crackers have also always been made in a facility that also produces wheat products · · · · · · chebe products chebe products are available at meyer s drugs production of these crackers has been isolated to a remote part of the facility and are produced on dedicated lines production lines are aggressively cleaned to reduce risk of cross contamination each production run is batch tested and the results consistently come back showing less than 10 ppm blue diamond recognizes the need for wheat gluten-free products and is dedicated to providing a safe and healthy snack cracker alternative to its customers blue diamond is also committed to improving processes to ensure high quality standards and customer satisfaction 13[close]
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celi-yak summer 09 www.celiac.mb.ca the canadian celiac association mission the canadian celiac association is a national organization dedicated to providing services and support to persons with celiac disease and dermatitis herpetiformis through programs of awareness advocacy education and research volunteer application form manitoba chapter canadian celiac association many opportunities to meet people and make a difference in your community exist through volunteering for the canadian celiac association if you would like to help please complete the form with your contact information and indicate which of the following volunteer activities you would be interested public awareness office assistant organizing special events phone committee help line chapter board member walk-a-thon meeting assistant children s programs other name phone email best days/times to call we will contact you to provide more information about volunteering with the manitoba chapter email volunteer@celiac.mb.ca mail to manitoba chapter canadian celiac association 123 st anne s road winnipeg manitoba r2m 2z1 14[close]
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