KELOWNA CHAPTER CELIAC NEWS MARCH 2009 Serving the Shuswap, Okanagan and Kootenays OUR NEXT CELIAC MEETING Will be at noon on Sunday, March 8th, 2009TH ======We are trying to be ‘green’ [The doors open at 12:00 noon, so please bring your own lunch about 12:30] dishes mugs and cutlery! At the Lake Country [Winfield] PROPOSED 2009 MEETINGS Seniors Activity Centre, DATES ARE: March 8th, May 9832 Bottom Lake Road. 10th, Sept 13th, & Nov. 8th for 4 Bring your potluck dishes, with newsletters plus June 14th recipes&/or sources, for barbecue the Nov.29th Xmas everyone to try! party [no newsletters] We ask adults to each donate a Unless otherwise indicated all toonie [$2} to help defray the meetings are potluck luncheons. hall rental costs! They are held the second Sunday of the months indicated! Our next meeting on March Other dates to keep in mind are: 8th, will be at held at the Lake Country [Winfield] Seniors Penticton Satellite dates Activity Centre, 9832 Bottom March 17th @ 1.00 PM -,a coffee Lake Road. meeting. June 2nd & September 22 are supper potlucks @6pm All NOTE: held multipurpose room of the Francine from Francine's Finest Penticton Health Centre will be the guest speaker. May is now the new Celiac She will be offering 20% off her Awareness month. products and doing a demo. If you haveany ideas as tohow we We look forward to seeing you! can celebrate awareness month, please contact Angela Petrie 868-3830 D_N_A@telus.net 1 Kelowna chapter Celiac newsletter for March 2009 MEMBERSHIP Kelowna Celiac Chapter and Celiac Books & Pamphlets: Executive- We hope everyone had a wonderful President Irene Thompson 832-7738 holiday season…now bring on Spring! The
2 Kelowna chapter Celiac newsletter for March 2009 ======Donations; When donations are given directly to our chapter, we then issue the receipt for income tax purposes. Cheques can be given to our treasurer, Ann, at our meetings or mailed. Our mailing address is; Kelowna Chapter of CCA, PO Box 21031, OR. Park, Kelowna, B.C, V1Y 9N8 ------PRESIDENTS REPORT FOR MARCH 2009
What a nice couple of days we have had sunny warm so nice. Am I ready for spring you bet I am and I am sure you are too. It will be so nice to see everyone again at the meeting in March. I have missed our pot-luck lunches. I am very happy to report that Drew Petrie will be riding in the Cycling for Celiac event this year. Drew will be making the long ride from Victoria to Edmonton. Who knew we had an athlete in our midst. In order to do this Drew is required to raise something like $2.500.00. We are hoping that the MEMBERS will get behind this event and SUPPORT Drew with DONATIONS and PLEDGES. This is an event that raises awareness and support for Celiac Disease right across the country. (THIS IS OUR DISEASE) May is Awareness month this year. I have asked Angela to chair this committee again this year. At the National level we are working on the awareness package that will go out to all the chapters. I can tell you our Theme this year is Eating-out and Feeling Safe. We will be targeting Restaurants, cooking schools, care homes, day cares. We will need everyone to get involved and help get the word out. That being said it is totally unrealistic and unfair to expect the Executive to do all work of organizing and making sure that these events happen. We all have family and commitments and time constraints as I know you all do. I would ask you to step forward and offer to help in any way you can. I would like to thank all of the, Executive for another great year. It is so nice that we all seem to work well together and get things done. I also want to thank the members for their support and encouragement. (We are a good team) I look forward to seeing you all in March. Take care and be good to each other. Irene Thompson
PS: We will have Pledge sheets for his ride to the March meeting!
3 Kelowna chapter Celiac newsletter for March 2009 Gluten Free Kids! this article is aimed towards parents of children with Celiac Disease. My three-year-old daughter Kate has been gluten free since she was 18 months old, and it certainly has been a steep learning curve. Sharing and learning from other parents has been invaluable for my husband and I, so I wanted to create this article to be able to share kid-friendly GF recipes, resources, tips and ideas with other parents. I am featuring two recipes this month, one to eat and one for play. Enjoy! This recipe for ‘Goop’ is fun, and although it is messy it is a great alternative to traditional play dough:
Homemade Goop [playdough] Chocolate Mousse ~ 1 cup Cornstarch ~ ½ cup Water ~1cupMilk~ 3Eggs ~ Tin pie plate or cookie sheet ~ 1 ½ cups of Semi-sweet chocolate ~ Food colouring chips Add the water to the corn starch in a Scald milk in saucepan. Once small bowl, or tin pie plate. Mix it scalded, pour into blender, add together using your hands. Add food chocolate chips and eggs. Blend on colouring if you wish. After playing high for 1 minute. Pour into chilled with the “goop” for a while, you may glass or ceramic bowl. Sit in bottom need to add a few more drops of of fridge for 3-4 hours until set. Enjoy water. Enjoy your gooey creation! with fresh fruit and whipping cream This recipe is one of Kate’s Makes about 6 servings. favourites, it is basically a fancy . I would be happy to receive your version of chocolate pudding; it’s feedback, comments and ideas for easy and is always a hit: this article, I can be reached at [email protected] ~ Thanks! Heather.
RUSS & HILDA SKINNER / Owner Operators
Large Selection of Gluten Free Products Centenoka Park Mall – 441, 360 Trans Canada Hwy. Salmon Arm B.C. V1E 1B7 Tel. (250) 833-0144 Fax (250) 833-0149
4 Kelowna chapter Celiac newsletter for March 2009 8888888888888888888888888888888888888888888888888888888 *Advertising opportunity We email/ mail to over 200 members and dietitians. Our area includes Salmon Arm to US border to Alberta border to Hope! Our circulation includes all CCA chapters, as well, as National and our area. We accept ads on a first come basis. They must be received “print ready” by email, Our advertising Rates are: Full page for $75, Half Page $40, Quarter Page $30, Business Card Size $15 Special Advertising Rates for prepaid: Prepay for the year and get one ad free! This year [2009] we will have only four [4] newsletters. Our proposed meeting dates will be March, May, Sept. and Nov., plus two socials: a barbecue in June and Christmas party in late Nov Ads are needed mid month of the month before the meeting!
Do you know of someone who would like to advertise in our celiac newsletter. Let me know! [email protected]
5 Kelowna chapter Celiac newsletter for March 2009 The following is a chart on the different types of GF flours. It is a just reference for your information! Marie
FLOURS, STARCHES AND SEEDS IN A GLUTEN-FREE DIET FREQUENCY OF USE TYPE FOOD OFTEN OCCASION- NEVER ALLY
Buckwheat flour CEREALS BUCKWHEAT Buckwheat groats CORN Yellow corn flour Yellow corn meal White corn meal Cornstarch Corn germ MONTINA ® Indian ricegrass OATS (PURE) Rolled oats Oat groats Oat flour RICE White rice flour Brown rice flour Glutinous rice flour Rice polish Rice bran Wild rice SORGHUM Sorghum flour
LEGUMES
BEANS Bean flour FAVA BEANS Fava bean flour GARFAVA Garfava flour BLACK BEAN Black bean flour CHICKPEA Chickpea flour (garbanzo) LENTILS Lentil flour (besan) MESQUITE Mesquite flour PEA Pea flour (green) (yellow) SOY Soyflour Defatted soy flour
6 Kelowna chapter Celiac newsletter for March 2009 FREQUENCY OF USE TYPE FOOD OFTEN OCCASION- NEVER ALLY
SEEDS
AMARANTH Amaranth seed Amaranth flour FLAX Flax seed Ground flax MILLET Millet seed Millet flour PSYLLIUM Psyllium QUINOA Quinoa seed Quinoa flour SALBA (CHIA) Salba seed Salba flour SESAME Sesame seed TEFF Teff seed Teff flour
NUTS
ALMOND Almond flour CHESTNUT Chestnut flour COCONUT Coconut flour HAZELNUT Hazelnut flour PECAN Pecan flour
VEGETABLE & OTHER
ARROWROOT Arrowrootstarch HEMP Hemp flour PLANTAIN Plantainflour POTATO Potato flour Potato starch Sweet potato flour SAGO TAPIOCA Tapiocaflour Minute tapioca TARO
7 Kelowna chapter Celiac newsletter for March 2009 DISCLAIMER AND EXCLUSION OF LIABILITY: 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, its local Chapters and all persons involved in compiling this publication disclaim any responsibility for, and make no representations or warranties regarding, the information provided in this publication. In no event will the CCA, its Chapters, or those persons involved in compiling this publication are liable for any damages of any kind resulting from the use of the information in this publication. Please review the CCA’s disclaimer policy on its website at http://www.celiac.ca/
CCA National Conference is Coming Up It’s time to make your travel plans for the 2009 CCA Annual Conference, May 29-31 in Waterloo, Ontario.
Prairie Creek Edibles Ltd. Custom Gluten Free Baking Whole Fruit Spreads & Leathers (250) 494-1400
8 Kelowna chapter Celiac newsletter for March 2009 Diagnosing Celiac Disease: From Paediatrics to Geriatrics Dr. Mohsin Rashid MBBS, MEd, FRCP(C) Faculty of Medicine, Dalhousie University Member, Professional Advisory Board Medical Advisor, CCA Halifax Chapter Canadian Celiac Association
A twelve year-old boy was diagnosed with celiac disease at our gastroenterology clinic. The diagnosis was confirmed with a small intestinal biopsy. Since celiac disease is a familial disorder, serological (blood test) screening of first and second-degree relatives was recommended. The next time I met the patient in follow-up, we were informed that the 71 year-old grandma was found to have celiac disease!! Celiac disease occurs in genetically susceptible individuals. It occurs in both sexes. The disease can present at any age once the individual starts to take gluten. This is usually from six months onwards, a time when solids are introduced in the infant’s diet. What remains unclear is that with the same genetic susceptibility why the disease develops at six months of age in some and at sixty years in others. Clearly, there are other undefined genetic and environmental factors at play. Sometimes physical stress triggers celiac disease. This includes conditions like a gastrointestinal infection, surgery, pregnancy, trauma, etc. Even emotional stress has been considered to be a trigger. Traditionally, celiac disease has been considered a paediatric disorder. Part of the reason is that most pioneer physicians in this area have been paediatricians. Dr. Samuel Gee who gave the first modern-day written description of celiac disease from St. Bartholomew's Hospital in 1888 was a paediatrician. Dr. Willem Dicke who first made the causative link between wheat and development of celiac disease was a Dutch paediatrician. Most reports on celiac disease in the literature had been in children. However, it is now well known that celiac disease in not age-specific. In fact, the majority of individuals with celiac disease are now being diagnosed as adults. Many of these are elderly individuals. In the medical circles, celiac disease is still viewed, for most part, as a childhood disorder. This can lead to delays in the diagnosis of older individuals when they present to their family doctors even with typical symptoms. How could the 80 year-old grandfather have celiac disease, the doctor wonders? Many older individuals have other co-morbid conditions like high blood pressure, diabetes, heart problems and cancer and this can further skew the physician’s thinking about celiac disease as a possible diagnosis. Improving awareness and better education of the primary-care physicians can help change this perception. How many of those senior citizens with lactose intolerance, irritable bowel, fatigue, refractory iron deficiency anemia and chronic bloating could have celiac disease? Studiers have shown that by serological screening of individuals with these types of symptoms can significantly increase the rate of diagnosis of celiac disease. Advocacy groups like the Canadian Celiac Association can play an important part in the awareness campaign of celiac disease in the geriatric population. Individuals with celiac disease should themselves be advocates for their family members. If one is diagnosed with celiac disease, the parents (and grandparents) should be screened, irrespective of their age. Talk to your family doctor. Celiac disease knows no age boundaries. Submitted: 03, November 2008
The mailing address is: Kelowna Chapter of CCA, P.O. Box 21031, O.R. Park Kelowna, B.C. V1Y 9N8
9 Kelowna chapter Celiac newsletter for March 2009 10 Kelowna chapter Celiac newsletter for March 2009 RECIPES
Coffee Cake with Blueberries
Ingredients: 1 cup softened butter/marg. 1 cup sugar 3 eggs 1 cup sour cream 1 teaspoon GF vanilla 2 1/2 cups GF flour mix 1 1/4 teas.. xanthan gum 2 ½ teas. baking powder 1 teas. baking soda 1/8 teas. Salt 2 cups fresh blueberries Zest of 2 med. lemons Juice of one lemon TOPPING: 1 cup chopped pecans 1/2 cup sugar 1 teaspoon cinnamon Directions: Preheat oven to 350 degrees. In a bowl, mix the sugar and butter together, then blend in eggs with a whisk. Use another mixing bowl to combine and blend well the lemon juice, sour cream, lemon zest and vanilla. Combine this mixture with the sugar, butter and eggs mixture. Separately mix and blend salt, flour mix, soda, xanthan gum and baking powder. Now, for the next step, you will have to rotate back and forth, as you will mix a little of the flour mixture, along with a little of the sour cream mixture until blended thoroughly. Once the mixture is combined add the blueberries. Spray a coffee cake pan or a 9x 13pan with nonstick cooking spray and pour the batter in it. Combine the topping ingredients and scatter on top. Bake in the center of the oven for about 50 minutes. Cool in pan
Rice Griddle Cakes Makes a unique side dish.
Ingredients: 1/3 cup potato starch 1/3 cup finely ground cornmeal 1/3 cup rice flour 1 tsp baking powder 1 tsp salt 2 tbsp sugar 1 1/2 cups cooked rice (white or brown) 2 cups milk 1 1/2 tbsp vinegar 1 tbsp oil 2 eggs, separated 1 tsp vanilla Directions: Thoroughly mix cornmeal, potato starch, salt, sugar, baking powder and rice flour. Mix the rice, milk, oil, vanilla, egg yolks and vinegar in different bowl. Now mix both bowls together thoroughly. In another bowl, beat the egg whites until they form stiff peaks. Fold the egg whites into the batter, then use a spoon to scoop the batter on a greased griddle. Turn them once The 2 previous recipes from Angie - GlutenFreeClub.com * Look for our new Vernon restaurant advertiser! 11 Kelowna chapter Celiac newsletter for March 2009 LAURA’S CARROT SOUP from Weight Watchers
Hands-on time: 25 minutes Stovetop time: 30 – 40 minutes Makes 9 cups 2 cloves garlic, minced 1 onion, chopped (about 1½ cups) 1 stalk celery, chopped 2 tbsp unsalted butter 1# of carrot, peeled & sliced 1 large potato, skin on, chopped 4 cups hot water 4 tsp. instant bouillon (or 1 bouillon cube) 2 teaspoons salt 1/4 teaspoon black pepper 1/2 teaspoon thyme 1/4 teaspoon ground dill 1-1/2 cups skim milk Sauté garlic, onion and celery in butter until tender in a Dutch oven. Add remaining ingredients except milk. Bring to a boil and cook until carrots are tender, 30 to 40 minutes. Purée in small batches in a blender or food processor. Return mixture to the cooking pan. Add milk, heat through and serve immediately. NUTRITION ESTIMATE Per Cup: 87 Cal; 3g Protein; 3g Tot Fat; 2g Sat Fat; 12g Carb; 3g Fiber; 669mg Sodium; 9mg Cholesterol; Weight Watchers 1 point Note: This soup tastes much richer than it is, almost too rich if you're looking for a light soup. You could easily drop back to just one tablespoon of butter or use a smaller potato, since both contribute to creaminess. Yes, the color really is that orange. For a busy day, freeze a batch now but plan to add the milk just before serving for this saves freezer room and prevents the milk and carrot mixture from separating. For richer versions, use 2% or even whole milk.
12 Kelowna chapter Celiac newsletter for March 2009 What Is Cycling For Celiacs Cycling for Celiacs is a special project initiated by the Edmonton Chapter of the Canadian Celiac Association. This project is designed To raise awareness of Celiac Disease To help raise funds for research To help raise funds for service and support for those living with Celiac Disease. My name is Drew Petrie. This is a photo of me with Hannah, the younger of our two children – both girls. Hannah is currently the only diagnosed celiac in the family.
At the time of the 2009 ride Hannah will be five years old; she was diagnosed when she was just two and a half. We feel very fortunate that our GP and paediatrician were able to diagnose her so early, as she was quickly becoming malnourished and had stopped growing. Looking back I don’t think we fully realized how serious things were. I am now passionate about promoting Celiac awareness, this is why I’m choosing to ride. Hannah’s growth since diagnosis has been phenomenal and I believe she’s now made up for any lost ground. She’s as happy and as healthy as can be. We are very thankful for the tremendous support that we’ve received from the Kelowna Celiac Association since her diagnosis. It’s been many years now since I’ve done any significant cycling but I have ran a few marathons over the past couple years which I’m hoping will make my return to cycling a little easier. I will be riding for Hannah and all the other Celiacs out there, including the undiagnosed ones that have not yet been fortunate enough to find out what is making them so sick.
The 10th Annual Cycling for Celiacs will consist of cyclist riding from Victoria, BC to Edmonton, AB from August 06 to August 16, 2009 raising donations for research and awareness along the route. The Route The Trek will cover approximately 1400 kilometres over 11 days starting in Victoria, travelling through the interior of B.C., across the Rocky Mountains to Calgary and then up to Edmonton. The Riders Who they are and why they're riding. Check out the Bio section for more information on the riders. We have Drew Petrie riding from the Kelowna chapter! Pledge forms will be available at the March 8 meeting! You can also pledge or donate on line!
13 Kelowna chapter Celiac newsletter for March 2009 Taken from Clan Thompson Celiac Newsletter Issue #137 January 21, 2009 ASK CLAN THOMPSON; (Editor's Note: This column will address questions about ingredients and questions about which brands are "safe" to use. Submit questions to [email protected] and please make sure the subject line reads ASK CLAN THOMPSON or your email may be filtered as spam.
#1. I have a question on Taste of Thai, the company stated awhile back that all of their products were being re- formulated to be gluten free. Have they moved forward on establishing all GF???? If a product of Taste of Thai is GF, will it say so on the label? Bruce Hi Bruce, According to the company, all of their products manufactured after 10/1/08 are now gluten free and will be labelled with a GF symbol. Enjoy! Lani #2. I went to the website for Blue Diamond almonds (www.bluediamond.com) but could not find any information about Blue Diamond Almonds being or not being gluten-free. Only NutThins were listed under the celiac section. What about the Blue Diamond almonds? The label has no gluten, but I have no way of contacting the company to find out about dedicated lines. Do you know about Blue Diamond products? K.T. Hi K. T. All Blue Diamond brand almonds are gluten free except the Wasabi & Soy Sauce Almonds (one of the bold flavors), and they are made on dedicated lines, according to the company. Jordan brand almonds (made by the same company) are not gluten free. You can reach Blue Diamond by calling 1-800-987-2329. ------
May is now the new Celiac Awareness month. This year the focus of awareness is Eating Out and Feeling Safe!
As many of you are aware I am NOT the celiac, but eat GF with Hannah. I have found that if I do eat gluten now I do not feel well and no longer “cheat” when Hannah’s not around. Yesterday I went to eat at Red Robin in Kelowna with a friend of mine. I advised the server that I could not eat gluten, passed her the restaurant card and asked that she give it to the chef. She returned the card to me and politely asked “what would you like to eat”. Her responses to most of my requests were “I’m sure that has flour in it” so I settled on a salad. When my meal came I quickly noticed I had no dressing. She told me she “was sure the kitchen didn’t want to make me sick and decided I could have NO dressing”. We finally settled on lemons, oil and balsamic vinegar. I came home telling Drew it was a waste of time and money as I felt like a nuisance to the restaurant (I really only have a gluten sensitivity, NOT celiac) and did not enjoy my meal. His response was “not a waste at all, we won’t even bother taking Hannah there in the future”.
Does this sound familiar? Hannah has had celiac for 2 ½ years and we still have not mastered the restaurant experience. When we do go out I am always waiting to see if she was “glutened” for a good day or two after our outing. We will be asking members to take information to Restaurants, Home and Child care facilities and Culinary Arts programs If you have any ideas as to how we can celebrate awareness month,
Contact Angela Petrie 868-3830 [email protected]
14 Kelowna chapter Celiac newsletter for March 2009 t K.T.’s HERITAGE RESTAURANT 3127 – 30 Ave, VERNON. B. C. 250-545-3228 All of our pizzas are available on an 8” gluten free crust Our gluten free pasta choices are: Lasagna, vegetarian lasagna, Spaghetti, fettuccini and penne and they are available with meat sauce, Alfredo sauce, marinara sauce, spicy tomato sauce, Rose sauce and Bombay sauce. We also have gluten free chicken fingers and fries, burgers, desserts like apple cinnamon pie and butter tarts. Our children’s menu includes kid’s 6’ pizza, kid’s chicken fingers and kid’s macaroni and cheese. For our adult customers we also carry a gluten free beer. We are located on 30 Ave [Main Street] next to the Royal Bank building on highway 97 (32nd street) Takeout and delivery available!
FRENCH’S GLUTEN FREE PRODUCTS (Contain no Wheat, Barley, Rye, and Oats) The following products contain no Wheat, Barley, Rye or Oats: French's® Worcestershire Sauce, French's® Prepared Mustards, French's® Honey Mustard Cattlemen's® Barbecue Sauces, except Honey Flavor , Frank's® Original RedHot® Sauce /Frank's® Xtra Hot RedHot® Sauce, Frank's® RedHot® Buffalo Wing Sauce, Frank's® RedHot® Chile 'n Lime ™ Hot Sauce, French's® Potato Sticks (Original Flavor, Barbecue Flavor, Cheezy Cheddar) French's® GourMayo (Sun Dried Tomato, Wasabi Horseradish, Caesar Ranch, Smoke Chipotle and Creamy Dijon Flavors), No Salt® Salt Substitute The distilled vinegar in French's® Mustards, French's® Worcestershire Sauce, Frank's® Red Hot Sauces and Cattlemen's® Barbecue Sauce is produced from ethyl alcohol. There is no gluten present in the distilled vinegar used in these products. The caramel color in French's® Worcestershire Sauce is not derived from wheat and is therefore gluten free. Cattlemen's® Southern Gold contains soy sauce which is produced from wheat. However the wheat protein is completely consumed during the manufacturing process of the soy sauce resulting in the complete elimination of' gluten. Because product formulations may be modified occasionally, we recommend that persons on special diets always read ingredient statements carefully even on products which previously have been found acceptable. Durkee and French's spices, seasonings, sauces and gravies are manufactured by Tone Spices. Please contact them at 800-247-5251 for information on these products.
15 Kelowna chapter Celiac newsletter for March 2009 A WONDERFUL FUND RAISER FOR OUR CELIAC CHAPTER! Last Fall our Association decided to give a new fundraiser a try: How to purchase it? #1. Purchasing Blenz coffee/tea at our meetings (we accept cash or cheque payable to Kelowna Celiac Association) #2. By Phone: 604-682-2995 M-F 8:00am-5:00pm (payment by credit card, cheque or money order payable to Blenz Coffee) #3. By Fax:1-604-682-2542 Feel free to print your order and fax it in. #4. By Mail: Blenz Coffee, Suite #300-535 Thurlow St., Vancouver B.C. V6E 3L2 #5. Online: through the Blenz Coffee website. Instructions below! The following is information you will need to order online: CREATE AN ACCOUNT Go to: http://www.blenzcares.com/ Click on “my account” Click on “create a new account” Fill out your account information. For “company” put in Kelowna Celiac Association ORDER ONLINE: Go to: http://www.blenzcares.com View “our products” on left-hand side of screen – it has a description of each coffee/tea. Choose which item you would like to purchase. Choose quantity (1 bag) and click “add to cart”. ***According to our Blenz representative, in order to receive the discount you must purchase 1 item at a time. It will list your item and a total – in order to receive our discount type the following code in the “Apply Coupon” box: GC0158787316 Go to checkout. Your shipping information will come up. You must fill in the “Affiliated Charity” in order to receive the $2.25 discount and the Kelowna Chapter to receive the money. Click on Proceed to payment information which will take you to a secure site at PayPay. Here you will have two options. One you can pay with your PayPay account if you have one or pay directly with your credit card. If this is your option fill out all required fields on the left and proceed to Review Order and Continue. Blenz accepts Visa, Mastercard, American Express and Discover thru Pay Pal processing. Cheques and Money Orders payable to Blenz Coffee. The cost of the tea/coffee is $12.95. It will appear on the screen as $14.95 until our code [GC0158787316 ] is put in and then a $2.00 discount is applied. The key is it will only take $2.00 of every order NOT every bag so in order for people to obtain the discount they must order each bag of coffee/tea individually which, right now anyhow, is not big deal as there are no shipping costs.
Types of Coffee/Tea available: COFFEE Machu Picchu (dark) Safari Blend (medium) Klondike Blend (dark) Sunset Blend (light) Espresso Columbian Decaf TEA Jasmine Green Earl Grey English Breakfast Strawberry Black Ceremonial Matcha Natural Alishan Oolong Natural White Tea
If you require assistance please email Angela Petrie at [email protected] and I will help you out.
Please remember that ANYONE can order products online and the Kelowna Chapter will benefit. Please feel free to send this information to all your friends, co- workers, relatives etc. that enjoy a good cup of tea or coffee and see how much money we can generate for the Kelowna Chapter of the Canadian Celiac Association!
16 Kelowna chapter Celiac newsletter for March 2009 Grocery Shopping Words Of Wisdom for celiacs!
I remember my first “label reading” trip. I went home and threw a tantrum in the kitchen while I was alone. I literally spent hours in that grocery store and still didn’t have everything I wanted to buy. Looking back on the experience, with proverbial 20-20 hindsight, I realize it was a turning point for me. At the time I was throwing my tantrum, I was telling myself it’s going to be too difficult to live gluten free. I told myself I don’t have the patience for all this list making and label reading. I also told myself that I’d just have to eat plain old fruits and vegetables and just skip all this ridiculous gluten free food hunting. Why am I telling you about my embarrassing private moment? Well, I’m telling you about it, because most newly diagnosed people go through a pivotal moment. This moment is the point where you let some of the pent up emotion out like a volcano blowing, and then get on with the business of learning to live gluten free. Unfortunately, some people also slide into depression at this time, because they see their lives as being too complicated. If you are one of the people who are disgusted, discouraged or overwhelmed at this time, you need to find someone to talk to that can help you resolve your feelings. So what did I do on my next shopping trip? I decided I would allot myself a certain amount of time that was less than my tantrum trip. During that time I would fill my grocery cart with gluten free foods. That forced me to make a plan. The first thing I did was shop the perimeter and fill half my cart with fresh foods, meats, fish and poultry. Then I looked at my shopping list which I purposely kept short when it came to canned and processed foods. The key in the beginning is to keep it simple. I bought canned vegetables in water next. Then I went directly to the health food section and looked for foods specifically labelled gluten free. Finally, I chose one aisle where I would read labels. The first trip I chose potato chips and snacks.
By teaching myself to shop for gluten free foods one step at a time, I learned the brands for categories of foods. Each trip after that I added a new aisle section. That way I was only reading a short list of new labels. I knew how to quickly reread the labels looking for ingredient changes on labels I’d studied in prior trips.
I am sharing my experience with you, because I know how emotionally difficult it can be to learn how to shop for gluten free foods. Just take it easy and approach filling your grocery cart one aisle at a time. You shouldn’t spend hours in the grocery store getting more frustrated by the minute like I did. I guess my words of wisdom to you would be: don’t follow my example! From “* Angie - GlutenFreeClub.com *
PS; Editors note! Fortunately it is getting easier to find products marked GF and manufacturers who will advise you if their products are GF!60 17 Kelowna chapter Celiac newsletter for March 2009 18 Kelowna chapter Celiac newsletter for March 2009