Third Edition ~ August 2017

Chapter Office: (403) 237-0304 Suite 1A, 2215—27 Avenue NE, Calgary, Alberta T2E 7M4 www.calgaryceliac.ca Happy President’s Message 3

CD & Gluten Sensitivities: Similarities, Differences & 6 Uncertainties Summer! Celiac Disease in Children 8

Healthy Classes 10

Having a Child with CD can 16 be difficult

Medical Expense Tax Credit 19 for Celiac Disease

When Your Body Fights itself: Understanding Auto- 22 immune Diseases

CCA—Update on Barley GF 25 Rod McDaniel Kids Camp Oktoberfest Innocuous Virus can Trigger 28 CD? Annual General Meeting

Screening and Diagnosis of 32 Celiac Disease

Red Deer News 37

Followup Management of 38 Patients with Celiac Disease

Calendar of Events 42

Lethbridge News 43

Travel—NYC 44

Recipes 46

Calgary Celiac News ~ August 2017

2017 - 2018 BOARD OF DIRECTORS & KEY CONTACTS

Please Note: To contact the individuals listed below, email: [email protected]

President Jim Calverley Board Members At Large Office Manager

Linda Cooper

Vice President Leslie-Anne McPherson Cheryl Richmond Medicine Hat Satellite Tracy McMillan Jenna Arseneault

Secretary Lethbridge Satellite Rick Ratcliff Karen Wickerson Karen Toohey James King Treasurer Red Deer Satellite Ralph Barnett Cinde Little Clarice Schulz Marlene Kallstrom-Barritt

Volunteer Coordinator Vacant Newsletter Editor Special Events & Program Linda Cooper Education Committee Coordinator Marie-Claude Beaulieu Cindy Casper

CALGARY CHAPTER OFFICE HOURS Tuesday and Thursday 10:00am - 3:00pm If you plan to visit the office, please call first to be sure we are not out at an appointment. Suite 1a, 2215—27th Avenue NE, Calgary, AB Phone: 403-237-0304 Fax: 403-269-9626

Newsletter Submission Deadlines 2017 [email protected] First Edition (February) due January 12 www.calgaryceliac.ca Second Edition (May) due April 13 Third Edition (August) due July 13 Fourth Edition (November) due October 12 Follow us on Twitter: @CalgaryCeliac

Find us on Facebook E-mail submissions to Linda Cooper Connect with us on [email protected]

The Canadian Celiac Association - Calgary Chapter does not endorse any product, and any reference or advertisement in any edition of this newsletter is not to be construed as a recommendation or an endorsement of that product. Inclusion of such products in our publications is for informational purposes only. The contents of this newsletter are not necessarily the views or opinions of this Association.

Calgary Celiac News ~ August 2017 2

President’s

Message By Jim Calverley

On July 10th, the Edmonton Chapter held a one day Gluten-Free Festival, Conference and Vendor Fair and it was a tremendous success. The day prior to the Conference, there was a tour of the Kinnikinnick and everyone was extremely impressed with the quality control of the testing of all products entering and leaving the plant. Kinnikinnick continues to expand their list of baked goods and will ship them anywhere in North America. As Albertans we should be very proud of their success.

There were a number of excellent speakers including Lynne and Jerry Bigam owners of Kinnikinnick Bakery, Chef Andrew Cowan, Dr. Sheila Crowe, Dr. Connie Switzer, Dr. Diana Mager and blogger Laurie Lynn Lyons. The topics covered were extremely interesting and of course breakfast and lunch was fantastic—especially the .

The last speaker was Melissa Secord, the new Executive Director of the Canadian Celiac Association National Office. As I have mentioned in the past, the Gluten Free world is changing and for us to continue to be successful we must also change. Some of the changes Melissa outlined was work will be commencing on a new three year strategic plan, a new logo and website will be up soon. A Gluten Free Restaurant Certification program is coming and there will be some restructuring of the organization.

At the local level, we held another record breaking Wendy T’s GF Stampede Breakfast with 15 volunteers working very hard to feed over 600 people. Our thanks to our sponsors Kinnikinnick for the , Spolumbos Sausages, Judy G—Shine FM’s Kids Fun Zone, the Calgary Stampede’s Welcome Wagon, Boys, the Stampede Indian Princesses and Tallgrass for providing the Omegalicous Botanicals and coconut oil. And lastly to Community Natural for providing the coffee.

The Calgary Chapter’s largest fund raising project is volunteering to work the Casino and once again we participated in June. In order to do this we have to fill 36 spots with volunteers and thanks to Ralph Barnett’s hard work and to all the volunteers, it was a tremendous success.

We are also looking forward to the Rod McDaniel’s Celiac Kids Camp in August as we will have 55 campers enjoying great times and a week of gluten free . I hope you all have a wonderful summer and in October please plan on attending our Oktoberfest and Annual General Meeting. As always, we welcome your feedback and suggestions.

Calgary Celiac News ~ August 2017 3

@CalgaryCeliac

Calgary Celiac News ~ August 2017 4

Talk to your child’s doctor if you are concerned. They may have celiac disease. For more information visit www.aboutkidshealth.ca/GI

Calgary Celiac News ~ August 2017 5

Celiac Disease and Gluten Sensitivity: Similarities, Differences and Uncertainties

Dr. Daniel Leffler

Associate Professor of Medicine, Harvard University Director of Research, The Celiac Center, Beth Israel Deaconess Medical Center, Boston Dr. Leffler started by saying how happy he was to be exception. The average age of diagnosis for celiac visiting Canada, and the province of Newfoundland is around 40. But there can be an onset at any age and Labrador in particular. He emphasized that when there is exposure to gluten. Canada should be proud of the accomplishments of the CCA, because in the United States there is no As we know, the diversity of symptoms makes it unified voice advocating for people with celiac very difficult to diagnose. disease and non-celiac gluten sensitivity. So, what about celiac disease versus non-celiac Some good news: celiac disease is better gluten sensitivity? Here are the current definitions: understood than other auto-immune diseases. It is a Celiac disease is a chronic intestinal immune- multi-system autoimmune disease. It is not an mediated enteropathy precipitated by exposure to allergy, or an intolerance – it is an autoimmune dietary gluten in genetically predisposed individuals. disease and needs to be treated seriously as such. Non-celiac gluten sensitivity (NCGS) relates to one There are a lot of misunderstandings, though. The or more of a variety of immunological, three top myths on celiac disease? 1) It is rare. 2) It morphological or symptomatic manifestations that is not a serious condition. 3) The gluten-free diet is a are precipitated by ingestion of gluten in people in perfect treatment. And as we know, people often whom celiac disease has been excluded. confuse celiac with a food allergy. It’s an autoimmune disease – like type 1 diabetes – NOT a In layman’s terms, celiac disease is an autoimmune food allergy. Celiac is a multisystem immune disorder where the presence of gluten results in disorder, taking an average of ten years to diagnose. damage to the intestinal system. You can only develop celiac disease if you have the required Only 17% of those with celiac disease are genes (HLA DQ2 and DQ8). diagnosed. Dr. Leffler feels – and we agree – that this is unacceptable. But consider…in Finland, For NCGS, this means that you need to have celiac approximately 70% of celiacs are diagnosed. Better disease excluded (through testing) to be in a results are possible! Currently, in North America, position to state you have NCGS. most people on a GF diet are not celiac – and most There have been case reports of NCGS since the people who are celiac are undiagnosed and eating 1970s. The first controlled study was published in gluten. 1980. Interest really began to spike five years ago Gluten is a very tough protein. Cows have four with increased interest in celiac disease and the stomachs to digest their food – we have but one! overflow of the gluten-free diet into the general Gluten goes through the gut intact. If it can enter the population. submucosa of the intestinal lining, tissue For diagnosing celiac disease, what is necessary is transglutaminase, which is present everywhere in a duodenal biopsy compatible with celiac disease the body, can deaminate gluten (remove amino AND one or both of the following: acids) hence changing the shape of gluten and activating the immune system to make antibodies. 1) positive celiac disease-specific serology (tTG, EMA or DGP) As diagnoses of celiac disease have increased, so has the prevalence. More testing has led to more 2) clinical or histological response to diagnosing but there has been no plateau as for gluten-free diet other diseases. All auto-immune diseases are increasing in prevalence; celiac disease is no Calgary Celiac News ~ August 2017 6

What is supportive to the diagnosis is: but the timing of taking the enzymes is tricky. A BL- 7010 polymer being researched would bind to 1) HLA DQ2 or DQ8 (absence of which gluten, making it too large to pass through the excludes CD) intestinal wall. 2) Biopsy proven dermatitis herpetiformis Dr. Leffler also gave a shout-out to conference silver 3) Family history of CD sponsor Glutenpro, a Canadian company, which provides commercially-available genetic testing. Are Note: There are blood disorders that can cause a you a suspected celiac who does not want to do a false positive on the celiac blood test. It is important “gluten challenge” due to harsh symptoms? You to get a biopsy done. should get the genetic test. Modern wheat strains have more alpha amylase trypsin inhibitors than in the past. While these make the wheat more pest resistant, they also stimulate our immune system. Researchers are looking at subgroups of gluten sensitivity. Sufferers have different levels of sensitivity (pain tolerance) and immunoreactivity (see slide with happy and sad faces). CCA Chapters on the There is controversy as to whether to test irritable bowel syndrome (IBS) sufferers for celiac. The Web studies are split on that front. Celiac disease and the gluten-free diet continue to be associated with other conditions. For those with Calgary: www.calgaryceliac.ca IBS, the gluten-free diet may help. A low-FODMAP diet definitely helps for bloating. Diagnosing a Type Edmonton: www.celiacedmonton.ca I diabetic with celiac disease, it was found, will reduce diabetes related complications. Charlottetown: www.celiacpei.ca The gluten-free diet is viewed as one of the most difficult, apart from the ESRD (kidney failure) diet Halifax: www3.ns.sympatico.ca/celiac.halifax because of restrictions. If you're on medication before celiac diagnosis, be sure to check with your Hamilton: www.penny.ca/Hamilton.htm doctor when you start to heal. You might need adjustment in the dosage/drug. You may seem to Kitchener-Waterloo: www.kwceliac.org be continuing to suffer symptoms but it could in fact be over-absorption of your medication! Manitoba: www.manitobaceliac.com A gluten-free diet is not always the end of the story. 10-30% of celiac patients have persistent symptoms NFL Labrador: www.celiacnl.ca despite doing everything “right”. Further, not everyone's intestine heals completely. For those who are older, there is only a 50% chance of Ottawa: www.ottawaceliac.ca healing completely. In children, the figure is around 80%. For adults who do heal completely, the Thunder Bay: www.celiactbay.ca process can take 2-3 years. A number of therapies are being researched, Toronto: www.torontoceliac.org including intraluminal enzymes, Nexvax, nanoparticles, and immunosuppressants to prevent Vancouver: www.vancouverceliac.ca immune response. Larazotide acetate studies are promising. It may also be possible to re-teach the Victoria: www.victoriaceliac.org immune system to not view gluten as invasive. There are ALV-003 (Alvine) enzymes being studied,

Calgary Celiac News ~ August 2017 7

Check us out on Facebook

Medicine Hat Celiac

Meeting Dates and Activities for 2017

September 12th Group Support Meeting at the Medicine Hat Public Library

November (TBD) Year-End / Christmas Potluck Jenna Arseneault

The following is a precise of scientific article regarding Celiac Disease related issues. Links and bibliography information is provided if you wish to read the full article.

Celiac Disease in Children

In this article, Dr. Ed Hoffenberg, MD talks about the differences seen in children with Celiac Disease at different ages. It is unknown why some children develop celiac disease early in life and others later in life. Symptoms also vary between children from within minutes of ingestion of gluten, to delayed symptoms lasting sometimes as long as two weeks. With severe symptoms children are most likely to be diagnosed: failure to thrive, weight loss and vomiting. Infants and toddlers can suffer from malnutrition which results in low growth in height and/or weight. The tTG test is not accurate in children under 3 years of age and any child with symptoms under this age should be seen by a pediatric gastroenterologist.

School age children usually do not vomit, but have other gastrointestinal issues like stomach aches, bloating, diarrhea or constipation. Inability to either gain or lose weight should signal a test for celiac disease.

Teens with celiac disease often exhibit “atypical” symptoms. Mood disorders, depression and panic attacks may arise. Lethargy, fatigue, headaches, skin conditions (DH), stunted growth and delayed puberty are some of the possible symptoms.

Children may also have no or mild symptoms and testing should be considered if they have other related conditions: Type 1 diabetes, a relative with the disease, juvenile arthritis, a thyroid condition, IgA deficiency to name a few. Anemia, weak dental enamel, elevated liver enzymes or osteopenia are all signals that celiac disease should be tested for.

https://celiac.org/live-gluten-free/lifestyle/for-parents-and-children/22783-2/? bblinkid=24443625&bbemailid=1910934&bbejrid=129664823

Calgary Celiac News ~ August 2017 8

Calgary Celiac News ~ August 2017 9

Healthy cooking: Basics & Techniques * New Program*

This hands-on basic cooking class is ideally suited to people with little or no cooking experience. Thursday, October 19 5:00—7:00 pm

Today’s Dinner, Tomorrow’s Lunch: Meals for Busy People This demonstration class will feature quick and helpful meals for today’s dinner. Using this meal, you can go on to create tomorrow’s lunch.

Wednesday, October 25 5:30—7:00 pm

Healthy Holiday Cooking—Delicious & Healthy Sides, and Desserts Trying to maintain your weight this holiday season? This hands-on cooking class will feature healthy holiday sides, snacks and desserts that will help you enjoy the holiday season without undoing your hard work towards your goal. Thursday, November 24 5:30—7:30 pm

Location for all classes: Kristyn Hall MSc, RD 403.874.1715

Wellness Kitchen (in the Wellness Centre, Main Floor) Consulting Dietitian/Nutritionist [email protected] South Health Campus 4448 Front Street SE Calgary, AB EnergizeNutrition.ca

Calgary Celiac News ~ August 2017 10

Manufacturers of Quality Gluten Free, Dairy Free, Nut Free Bakery products since 1991

Now available at the Calgary Chapter free Berry Bear story books. Stories told by Sarah Bigam who wrote them into blog posts. See more at: http://followmetoglutenfree.com

About Berry Bear and kinnikinnick: Kinnikinnick is the name of the bearberry bush which grows in the mountain regions of western North America. We at Kinnikinnick thought that the perfect spokesperson to tell children about living with Celiac Disease (and other allergies) would be a friendly bear named Berry. We hope that the stories help explain to readers the many everyday dietary issues that all Celiacs must deal with. For more information, check our website www.kinnikinnick.com and read “Kinniki-What?”

Calgary Celiac News ~ August 2017 11

Alberta Healthy Living Program

Did you know that you can book an appointment with a Registered Dietitian through Alberta Healthy Living Program free of charge. All appointments are offered Mon-Fri during the day. Alberta Health Services also offers one 3-hour session on “Going Gluten-Free” In this session you will learn: What celiac disease is About healthy eating on a gluten-free diet About where to buy gluten-free food, eating out gluten-free and label reading

Who is this Class For? - People diagnosed with celiac disease or dermatitis herpetiformis and their support persons or people who want information on celiac disease. Classes are facilitated by registered dietitians and registered nurses.

For information and to Register (Mon-Fri 8am –4pm): (403-943-2584) or online at www.albertahealthservices.ca

Calgary Celiac News ~ August 2017 12

Visit us at the Market on Macleod

Thursday thru Sunday 9:00 - 5:00 pm 7711 Macleod Trail, Calgary AB 403-970-6175 Our specialty is our fabulous , but we also offer a variety of , waffles (both vegan and non-vegan) Get breakfast, lunch or one of our daily specials www.misspsglutenfree.com

Calgary Celiac News ~ August 2017 13

Calgary Celiac News ~ August 2017 14

Calgary Celiac News ~ August 2017 15

Having a Child with Celiac Disease Can Be Difficult for Parents Reprint with permission - June 5, 2017/in Gluten-Free News /

As parents, we don’t want our children to have a disease … we feel our children’s pain, we want everything to be perfect for them, we fear for their wellbeing. Our celiac kids can sense when their parents are upset about their disease, and they feel bad about it.

Sherry Scheideman, Celiac, M.A., Registered Clinical Counsellor Celiac Counsellor’s Corner* is a place where Sherry Scheideman, MA, Registered Clinical Counsellor, responds to your questions about the emotional and social issues that celiacs face. Diagnosed with celiac disease herself in 2001 in Victoria, BC, Sherry draws upon personal experiences and a Master’s Degree in Counseling to support you in transcending this ‘life transition’ and turning it into an opportunity to live your best life – ever.

If you have a comment or question for Sherry, click here.

Our pain as parents can be quite a burden on our celiac children – they DO have a disease, they DO experience pain, their health is NOT stereotypically ‘perfect’, and their wellbeing IS threatened at every turn by gluten.

Our children want our approval, they want to be perfect in our eyes, they want to be completely accepted and adored by us – just the way they are.

Our celiac children feel it when we are sad that they have this disease. They take our sadness personally, like they are responsible for it, like they have let us down, like if only they were better, their mom or dad could be happy. And this is hopeless for them, of course, because they have no power to change their diagnosis or to control their parents’ beliefs and emotions. So, they do what powerless people do… they act out, they have temper tantrums, they shut down, they refuse to cooperate.

Our celiac children also feel it when we are overwhelmed as we struggle to deal with their dietary needs. They feel like a burden. They feel like they cause their beloved parents a whole lot of trouble. They might conclude that there’s something wrong with them – like they’re somehow bad. This can lead to ‘bad’ behaviour – after all, when you know you’re bad, bad behaviour is all you can expect from yourself. What can parents of celiacs do about this?

There are two main tasks here that parents of celiacs need to tend to:

Calgary Celiac News ~ August 2017 16

1 – Deal with the difficult beliefs and emotions we have about our children being celiacs.

If we are really honest and look deep within ourselves, our dark beliefs and emotions might include:

• “It’s terrible that my child has celiac disease.” (sadness, grief, fear, regret, anger, resentment) • “My child will suffer.” (fear, anxiety, dread) • “My child needs huge amounts of protection from me.” (fear, apprehension, dismay, aggravation) • “My child isn’t normal.” (anguish, fear, sadness, anger, bewilderment, disappointment, broken-heartedness) • “I can’t handle the gluten-free diet.” (fear, discouragement, distress, frustration)

These beliefs and emotions are natural, because the situation is difficult. BUT, they negatively affect both our mental health and our child’s, and they harm our relationship with our child. Fortunately, we can clear up our beliefs and emotions. Just being aware of them makes a big difference. Going for counselling can be a big help in resolving them.

By tending to our own beliefs and emotions, we take that burden off our child, and we become free to truly give our child the unconditional love and acceptance that they need from us.

2 – Get thorough education and lots of ongoing support for the gluten-free diet. Sources of education and support for the gluten-free diet include dietitians, naturopaths, online sources such as The Celiac Scene, and groups such as the Canadian Celiac Association (CCA) and the Facebook Group Celiac Parents and Parents of Celiacs.

When we’re not overwhelmed by the gluten-free diet, our child will not feel guilty or take on the burden of our anxiety, and we will be in a better position to let our unconditional love and acceptance for our child shine through and light up our child’s life.

Having a child with celiac disease doesn’t have to be impossibly difficult for us. When we deal with our own dark beliefs and emotions about it, we can find the freedom to simply love our celiac children in all their perfection (celiac and all!), and to simply enjoy the life we have together (gluten-free and all!)

Thank you, celiac disease, for giving us the extra incentive we need to bring out the best in ourselves as parents.

Sherry Scheideman, MA is available for Skype sessions with Alberta clients through sherryscheideman.com

Calgary Celiac News ~ August 2017 17

Calgary Celiac News ~ August 2017 18

Medical Expense Tax Credit for Celiac Disease By Mark Johnson

Although as of late, prices for gluten-free foods One major issue with the system is that the tax have dropped, recent figures still put them at credit can only be claimed for a portion of the 162% more expensive than “regular” food. As foods that the average person with celiac such, with a new “tax year” having started, you disease or gluten sensitivity would be eating. may want to think about the Medical Expense Fruits, vegetables, rice, meat, dairy products, Tax Credit. even candy/chocolate and such all would not

count because they are apt to be naturally gluten-free. What you would be probably This credit lets you claim the “incremental cost” claiming with this credit is the incremental cost of gluten-free food on your taxes. That is, the of gluten-free baked goods, such as , difference in cost between a “regular” product , , etc. as well as the used to and the gluten-free alternative. For example, if produce them, if you do your own . you pay $1.99 for a loaf of and $5.99 for a loaf of gluten-free bread, the incremental cost is $4. Further, you must have a letter from a medical

professional confirming that you have biopsy- diagnosed celiac disease. You are ineligible if As you are probably thinking, to make the you have not been diagnosed, or if you have claim does require quite a bit of work. What non-celiac gluten sensitivity. Having a positive you will want do is keep a spreadsheet with blood test is not sufficient. what specialty gluten-free products you bought and what the price of the comparable gluten- containing item is. You also have to keep the The claim is as a “medical expense”, and you receipts from all of your purchases of specialty are most likely to benefit if you already have gluten-free foods. other medical expenses that you are claiming

on your taxes. It would certainly be nice to be able to opt for a lump sum to help offset the increased cost of gluten-free foods, but for the moment, the tax For more information, please visit credit is the only option Canadians have to try http://www.cra-arc.gc.ca/tx/ to recoup some of those expenses.

Calgary Celiac News ~ August 2017 19

The following link to the “Gluten Free Resource Directory” in Canada http://glutenfreeresourcedirectory.com Offers a gluten free listing of products and manufactures. While there are many products still not included in their listing, it can be a starting point to learning about GF manufactures and their products.

Signed, Sealed, Delivered Mailing Ltd. 2406 - 42 Street SE Calgary, AB T2B 1G7 Phone: (403) 272-7221 A Complete Mailing Service that Makes a Difference

Calgary Celiac News ~ August 2017 20

Ontario Man Creates App to Track Gluten-Free Purchases for Tax Credits by Usman on Monday, April 4th, 2016 Burlington-based chartered accountant Justin Gravelle, has developed a new mobile app called CeliTax that lets sufferers of celiac disease keep track of receipts for gluten-free products for a tax credit. According to The Star, the 24 year old witnessed his girlfriend Rachel in pain, who was diagnosed with celiac disease during their college days.

Sue Newell, operations manager for the Canadian Celiac Association, also agreed that the tax credit can be frustrating for people coping with celiac disease.

Gluten-free items are typically three to four times more expensive than regular items with gluten, Gravelle notes.“Individuals with celiac disease, they’re entitled to the incremental cost difference between gluten-free and non-gluten free products,” he says. But tracking things can be a hassle. Typically, people keep piles of re- ceipts throughout the year, then go through them at the end of the year and enter all their gluten-free pur- chases into a spreadsheet, Gravelle notes. The app is available as a free download in the App Store. You can grab it using the following link:

Download CeliTax for iPhone, iPod touch and iPad [Direct Link]

Calgary Celiac News ~ August 2017 21

When Your Body Fights Itself: Understanding Autoimmune Diseases

Review of Beyond Celiac Webinar, April 28, 2016 – Val Vaartnou

I listened to a Beyond Celiac webinar on April 28, 2016 which focused on autoimmune diseases. Celiac Disease (CD) is an autoimmune disease. I learned a few new things that I had not been aware of. Kristen Voorhees from Beyond Celiac chaired the discussion with:

Bob Anderson BMedSc, MB, ChB, PhD, FRACP – ImmusanT Moises Velasquez-Manoff – Author and Journalist Steven Roberts – Patients with both Type 1 Diabetes and CD.

Bob: Since 1999, has dedicated his research and these antibodies attack the proteins. In the to CD and the disease causing components of case of wheat gluten, the protein is gliadin. gluten. T-cells in the body react to the proteins The reaction causes an inflammatory in gluten. response that may be in several systems in the body and varies in the time-frame that the In New Zealand in 2009 he did a clinical trial inflammation can be noticed. looking at a vaccine for CD. Why does the reaction occur? Genetics is the In 2012, this research was taken over by start. As we are aware, the HLA DQ2 gene ImmusanT and clinical trials are continuing for (90% of those with CD have this gene) and the a vaccine for CD. HLA DQ8 (10% of those with CD have this gene) on Chromosome 16 is required to get Moises: Wrote the book “An Epidemic of CD. Absence: A New Way of Understanding Allergies and Autoimmune Disease” where You may have 2 copies of the same gene or he looked at the hygiene hypothesis and how one of each. HLA DQ2 seems to be the antibacterial products have killed microbes master control switch for T-cells involved in that were required to train our immune CD. There are now known to be 40 other systems. genes that are involved in CD and they alter your risk to other autoimmune diseases like Moises believes that the five times increase in thyroid disease, Type 1 diabetes, adrenal CD is not just due to better diagnosis, but is a insufficiency and liver autoimmunity. direct result of killing the microbes that are critical in training the immune system to not Gluten is known to be a risk factor for CD, but react only when appropriate and not lose may also be a problem for other autoimmunity. tolerance to oneself. The body attacks itself Although the median age of diagnosis for CD and this is called autoimmunity. is now 40, the autoimmune reaction starts at a median age of three! This information has Bob: An autoimmune response is different become available as it is now easier to order than a food allergy. An allergy causes a rapid genetic tests. response, usually within minutes that may result in a rash, wheezing, increase in blood Moises: Autoimmunity is more prevalent in pressure or other symptoms. In an developing countries and increases in the autoimmune reaction, antibodies are created upper classes. Finland has the greatest Calgary Celiac News ~ August 2017 22

incidence of CD in the world, as well as thyroid Steven: Often patients are diagnosed with diseases and Type 1 diabetes. Just across the Type 1 diabetes and then CD. However, it is border in Russia, there is a drop in the quite common to be misdiagnosed with irritable incidence of these diseases to 1/5 the level of bowel syndrome (IBS). He was diagnosed with that seen in Finland. IBS for ten years prior to being diagnosed with CD. The genes are the same, however, poverty is rampant in Russia and they are very prone to CD is the only autoimmune disease that the fecal infections. The microbes in the gut of the trigger is known for - gluten. This makes it a Russians are more varied and are thought to prime candidate for the development of a better guide the immune system. In Finland, treatment. Today we have an understanding of they eliminated these microbes and the “good the peptides that drive CD. It may be possible exposures” that contribute to the immune to make the T-cells that are reacting turn-off. system developing properly. Turning off the reaction of the T-cells to gliadin

is what the vaccine ImmusanT is developing Bob: Hypothyroidism, “low thyroid” is the most will do. Hopefully their clinical trials will be common autoimmune disease associated with CD. Often the thyroid condition is diagnosed, successful. but CD is not. The risk of a celiac getting a thyroid condition is about 20%.

Please remember the Food Bank when buying your gluten free items.

Non perishable gifts are greatly appreciated!

Calgary Celiac News ~ August 2017 23

Following a Gluten-Free Diet Just Got Easier! Gluten-Free 24/7: An App to Assist When Shopping for Gluten-Free Foods. Find us in the app store

Toronto, ON (PRWEB) October 15, 2014 -- 30 As owners of the app, and to ensure the PT Design Inc., based in Parry Sound, Ontario efficacy of the content within the app, 30 PT and the Canadian Celiac Association (CCA), Design Inc. worked closely with the Canadian jointly announced today the launch of Gluten- Celiac Association (CCA) during the Free 24/7, an app that assists those dealing development of Gluten-Free 24/7 and is excited with celiac disease or gluten sensitivity, as to have CCA’s exclusive endorsement. Gluten- they shop for safe gluten-free foods and Free 24/7 is based on the CCA’s latest version ingredients. The App, which may be accessed of their published Pocket Dictionary titled from an Apple Device, allows users to review Acceptability of Foods & Food Ingredients ingredients in products to determine if they for the Gluten-Free Diet. Future versions of contain gluten or not and registered users also the App will include barcode-scanning have further administrative capabilities. To functionality, links to recipes containing favorite download the App or to view it in your browser, ingredients, and store tracking of desired visit www.glutenfree247.ca. certified gluten-free products, based on the user’s location.

Since 2011, 30 PT Design Inc. ;has been Sue Newell, dedicated to designing and developing leading Operations mobile device applications. Manager of the CCA states that “although statistics are not readily available, it is estimated that 7 in every 100 people in North America are affected by celiac disease or non-celiac gluten sensitivity and the only current treatment for these conditions is maintaining a gluten-free diet, for life”. As a result, Newell sees the need to assist consumers struggling to shop for gluten-free foods. Foods containing gluten include wheat, rye, barley, oats, and most ingredients derived from these sources. The shopping challenges of continually reading the details of product labels, makes it difficult to know which foods actually contain these hidden ingredients. “Gluten-Free 24/7 is a convenient, portable and easy to reference food and ingredients list,” says Newell. @CalgaryCeliac

Calgary Celiac News ~ August 2017 24

Canadian Celiac Association Update on Barley–Containing “Gluten-Free Beers”

June 5, 2016/in Gluten-Free News / Listening to Bartenders For many people, bartenders have become experts about gluten in . After all, they are educated by brewery representatives who have a job selling beer, not those dietitians and doctors who seem to just make your life miserable and unfulfilling! Over a period of four weeks we were told by CCA members and other celiacs that at least 12 different mainstream beers are “OK for people with Photo courtesy of glutendude.com celiac disease”. Despite the obvious appeal of listening to those bartenders, there are a few problems with their analysis:

Symptoms are not a good indicator of the absence of gluten in a product. Beer is not distilled so the proteins are not removed from the grain ingredients – including malted barley. We do not have verified technology to measure the amount of gluten in beer. That means that a gluten test might give you a number but we have no way to know if that number is correct, or if it might be significantly underestimating the amount of gluten in the beer. As per Health Canada, any product containing barley or malt directly added is not allowed to be called “gluten free”.

Gluten from barley is the hardest type of gluten to that there is no way to accurately measure the detect on a test. In beer, where the barley proteins amount of gluten in beer. This message has been are broken into pieces, detecting the “bad” part of seen on bottles of Daura Damm in Ontario. It was on the proteins is even harder. The conventional tests the label around the neck of the bottle in very tiny will give you a number for the amount of gluten in a print. beer sample, but there is no way to verify that number. Studies that use mass spectroscopy to look End result, the Canadian Celiac Association does at the broken pieces of barley proteins have found NOT consider beer made with gluten as safe for gluten in all barley-based beers. people with celiac disease, treated to remove the gluten or not. This research article gives details if you would like to read more. Beer is one of those things that does not meet the gluten-free criteria, just like wheat-based bread isn’t Some manufacturers use an enzyme that is safe. There are alternatives that are not really the supposed to break the gluten sequence in beer into same (just like with bread). You either get used to pieces so that it won’t trigger a gluten reaction. This them or you stop eating bread. The same rule applies treated beer that is “Crafted to remove gluten” and for beer. sold in Canada must carry a statement that indicates

Calgary Celiac News ~ August 2017 25

Thank you to all our Stampede Breakfast Sponsors

Calgary Chapter, CCA

Kinnikinnick Foods – Mix

Spolumbo’s – GF sausages

Judy G – Shine FM Kid’s Fun Zone

Calgary Stampede – Welcome Wagon, Batter Boys, Calgary Stampede Indian Princesses

Tallgrass – Omegalicous Botanicals, Coconut oil

Community Natural Foods – Coffee

Calgary Celiac News ~ August 2017 26

Calgary Celiac News ~ August 2017 27

Public Release 6-Apr-2017 By Matt Wood Reprint with permission from the University of Chicago Seemingly innocuous virus can trigger celiac disease Infection with common reoviruses can trigger the immune system response to gluten, further implicating viruses in the development of autoimmune disorder UNIVERSITY OF CHICAGO MEDICAL CENTER

Infection with reovirus, a common but otherwise those have been diagnosed. It is caused by an harmless virus, can trigger the immune system improper immune response to the protein response to gluten that leads to celiac disease, gluten, found in wheat, rye, and barely, that according to new research from the University of damages the lining of the small intestine. There Chicago and the University of Pittsburgh School is no cure for celiac, and the only effective of Medicine. treatment is a gluten-free diet. Gluten is a dietary protein that is naturally poorly The study, published April 7, 2017 in Science, digested, and therefore more likely to engage further implicates viruses in the development of the immune system than other proteins, even in autoimmune disorders such as celiac disease people without celiac. However, the way and type 1 diabetes, and raises the possibility inflammatory immune responses to gluten work that vaccines could one day be used to prevent remains poorly understood. In a 2011 study these diseases. published in Nature, Jabri's laboratory reported "This study clearly shows that a virus that is not that IL-15, a cytokine upregulated in the clinically symptomatic can still do bad things to intestinal lining of celiac disease patients, can the immune system and set the stage for an break oral tolerance to gluten. However, not all autoimmune disorder, and for celiac disease in celiac disease patients overexpress IL-15. particular," said study senior author Bana Jabri, MD, PhD, professor in the Department of Medicine and Pediatrics, vice chair for research in the Department of Medicine, and director of research at the University of Chicago Celiac Disease Center. "However, the specific virus and its genes, the interaction between the microbe and the host, and the health status of the host are all going to matter as well."

Celiac disease is an autoimmune disorder that affects one in 133 people in the United States, From left: Postdoctoral researchers Romain Bouziat and although it is believed that only 17 percent of Reinhard Hinterleitner, and Professor Bana Jabri. Photo by Matt Wood

Calgary Celiac News ~ August 2017 28

The current study, a collaboration that sets the stage for a later with Terence Dermody, MD, chair of the autoimmune response to gluten. Department of Pediatrics at the University of Pittsburgh School of The study suggests that infection with a Medicine and physician-in-chief and reovirus could be a key initiating event scientific director at Children's Hospital of for developing celiac. For example, in the Pittsburgh of UPMC, shows that United States, babies are usually given intestinal viruses can induce the immune their first solid foods--often containing system to overreact to gluten and trigger gluten--and weaned from breastfeeding the development of celiac disease. Using around six months of age. Children with two different reovirus strains, the immature immune systems are more researchers showed how genetic susceptible to viral infections at this differences between viruses can change stage, and for those genetically how they interact with the immune predisposed to celiac disease, the system. Both reovirus strains induced combination of an intestinal reovirus protective immunity and did not cause infection with the first exposure to gluten overt disease. However, when given to could create the right conditions for mice, one common human reovirus developing celiac. triggered an inflammatory immune response and the loss of oral tolerance to "During the first year of life, the immune gluten, while another closely related but system is still maturing, so for a child with genetically different strain did not. a particular genetic background, getting a particular virus at that time can leave a "We have been studying reovirus for kind of scar that then has long term some time, and we were surprised by the consequences," Jabri said. "That's why discovery of a potential link between we believe that once we have more reovirus and celiac disease," said studies, we may want to think about Dermody. "We are now in a position to whether children at high risk of precisely define the viral factors developing celiac disease should be responsible for the induction of the vaccinated." autoimmune response." Jabri and her team, including The study also found that celiac disease postdoctoral researchers Romain patients had much higher levels of Bouziat, PhD, and Reinhard Hinterleitner, antibodies against reoviruses than those PhD, are collaborating with graduate without the disease. The celiac patients student Judy Brown and additional who had high levels of reovirus members of Dermody's team at UPMC to antibodies also had much higher levels of study the common critical features of IRF1 gene expression, a transcriptional host-viral interactions driving loss of regulator that plays a key role in the loss tolerance to dietary antigens. of oral tolerance to gluten. This suggests Furthermore, Jabri and Seungmin Hwang that infection with a reovirus can leave a from the Department of Pathology at permanent mark on the immune system UChicago are investigating the possibility

Calgary Celiac News ~ August 2017 29 that other viruses can trigger the same Hospital, Harvard Medical School, the series of events. All together, their work Broad Institute at MIT, and Harvard provides more evidence that viruses can University; Valérie Abadie from the trigger development of complex immune- University of Montreal and the Centre mediated diseases, and raises the Hospitalier Universitaire (CHU) Sainte- possibility that vaccines targeting viruses Justine Research Center, Montreal, infecting the intestine could be used to Canada; Luis B. Barreiro from the CHU protect children at risk for celiac and Sainte-Justine Research Center, other autoimmune disorders. Montreal, Canada; and Chaitan Khosla and Brad A. Palanski from Stanford The study was supported by the National University. Institutes of Health, the University of Chicago Celiac Disease Center and ### Digestive Disease Research Center Core, the Bettencourt Schueller About the University of Chicago Foundation, the Dutch Sophia Research Medicine Foundation, and the Austrian Science Fund. The University of Chicago Medicine & Biological Sciences is one of the nation's Additional authors include Jennifer E. leading academic medical institutions. It Stencel-Baerenwald, Mine Ikizler, comprises the Pritzker School of Andrea J. Pruijssers, Jason A. Medicine, a top 10 medical school in the Iskarpatyoti, Solomiia Khomandiak, nation; the University of Chicago Nicole McAllister, Pavithra Biomedical Sciences Division; and the Aravamudhan, and Karl W. Boehme from University of Chicago Medical Center, Vanderbilt University; Toufic Mayassi, which recently opened the Center for Marlies Meisel, Sangman M. Kim, Jordan Care and Discovery, a $700 million D. Ernest, Ian Lawrence, Matthew A. specialty medical facility. Twelve Nobel Zurenski, Fengling Hu, Sonia S. Kupfer, Prize winners in physiology or medicine Stefano Guandalini, and Carol E. have been affiliated with the University of Semrad from the University of Chicago; Chicago Medicine. Valentina Discepolo from the University of Chicago and the University of Naples Learn more about the University of Federico II and CeInGe-Biotecnologie Chicago Celiac Disease Center Avanzate, Naples, Italy; Léa M.M. at cureceliacdisease.org. Costes from the University of Chicago and Erasmus University Medical Center Visit our research blog Rotterdam, Netherlands; Janneke N. at sciencelife.uchospitals.edu and our Samsom from Erasmus University newsroom at uchospitals.edu/news. Medical Center Rotterdam, Netherlands; Mukund Varma, Hans-Christian Twitter @UChicagoMed, @ScienceLife Reinecker, Aylwin Ng, and Ramnik J Facebook.com/UChicagoMed Xavier from Massachusetts General

Calgary Celiac News ~ August 2017 30

Calgary Celiac News ~ August 2017 31

Calgary Celiac News ~ August 2017 32

Calgary Celiac News ~ August 2017 33

Calgary Celiac News ~ August 2017 34

Thank you to the 2017 Rod McDaniel’s Celiac Kid’s Camp and Camp Sponsors:

Mr. Rod McDaniel Calgary Chapter, CCA Edmonton Chapter, CCA Kinnikinnick Foods Grimm’s Foods Judy G Schar Daiya Alberta Great Bear Paleo Bites

Calgary Celiac News ~ August 2017 35

Gluten Free Travel Blog Your gateway to the best Gluten Free Dining & Travel Opportunities in The U.S. and around the world…

Reprinted with permission from http://glutenfreetravelblog.typepad.com/ Be Careful About Gluten-Free Products that Look Very Similar to The Same Company's Non-GF Products... March 28, 2017

This post is long overdue. I've been meaning to share some of our family's near misses -- and one actual "glutening" episode -- for a while. All have been a result of wonderful gluten free products whose packaging just happens to look almost exactly like the same company's non-GF ver- sion. I want others to be aware of some of these products so we can all be super-vigilant as we rush through our favorite grocery stores quickly loading up our carts with our favorite gluten free sta- ples. I'm also hoping that bringing this blog post to these companies' attention might get them to re- consider their packaging choices. Don't get me wrong...all these companies and their products are favorites of ours, and we are so grateful they have chosen to offer gluten free varieties. But the mis- take is easy to make when grocery shopping, and I'm sure our family wasn't the first to experience these "near misses."

Annie's Mac-n-Cheese varieties

Annie's makes some wonderful varieties of mac-n-cheese. They have different shapes of pasta, both yellow and white cheese sauces, gluten free and regular pasta, and even vegan gluten free and non-gluten free varieties. It's easy to think you're grabbing one thing on the store shelf, only to find when you get home that it's not what you wanted.

Here is one of their gluten free varieties that we buy...

And another new variety of gluten free mac-n-cheese we haven't even seen on our store shelves yet…

And a similar-colored box but that isn't gluten free.

Calgary Celiac News ~ August 2017 36

Despite the fact that "Gluten Free" is found in two places on the front of the boxes of gluten free vari- eties, you can see how you might grab the wrong box from the shelf.

And check out this gluten free vegan variety…

It's awfully similar to this non-GF vegan variety.

Exhibit #2: Rustic pizza crusts

This was the one time in the 12 years since our son was diagnosed with Celiac Disease that we knew he was "glutened." And it was my fault. I had purchased these Rustic Crust gluten free pizza crusts several times from a local market specializing in natural and organic foods (and with an im- pressive selection of gluten free products, too).

Little did I realize, they have many varieties, and this store happened to sell several others right next to where I'd al- ways found the gluten free ones. I inadvertently grabbed this one...

NEWS from Red Deer

2017 Meetings Coffee Shop Sobey’s South at 7:00 to 8:30pm:

September 18, October 16, and November the 20th. Sobey’s South supplies free coffee and treats at every meeting.

Awareness Table first Tuesday of every month at Sobey’s South

Hospital Awareness table 3rd Tuesday of every month We are here to support and share information to those with Celiac Diseases, Gluten Sensitivity. Assistance is provided for shopping and issues pertaining to the disease. In May there will be a pancake breakfast, watch for the date. Mark your calendar for the National Conference of the Celiac Association held June10th in Edmonton For more information call Clarice at 403-341-4351 or Karen at 403-357-2233 Email: [email protected]

Calgary Celiac News ~ August 2017 37

Calgary Celiac News ~ August 2017 38

Calgary Celiac News ~ August 2017 39

Calgary Celiac News ~ August 2017 40

Calgary Celiac News ~ August 2017 41

2017 CALENDAR OF EVENTS Calgary Chapter – Canadian Celiac Association

REGISTRATION FOR EVENTS IS ONLINE

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

Please check our website, facebook page and Twitter @CalgaryCeliac often for updates - www.calgaryceliac.ca

August 14-18 (Mon-Fri) Rod McDaniel’s Celiac Kid’s Camp, Camp Kindle, Registration opens February 1, 2017 and closes June 30, 2017. September 11 (Monday) Celiac 101 Information Night – Calgary office, 7-9pm October 3 (Tuesday) GF Oktoberfest at CRAFT BEER Market October 23 (Monday) Celiac 101 Information Night – Calgary office, 7-9pm October 24 (Tuesday) Annual General Meeting—Calgary Office 7 pm December 11 (Monday) Celiac 101 Information Night – Calgary Office, 7-9 pm

Calgary Celiac News ~ August 2017 42

NEWS from Lethbridge

Lethbridge’s next meeting will be on Monday September 25th at 7:15 pm at the Lethbridge Senior Center on 5th Ave. S. and 11th St. I will relay some information that was presented at the Canadian Celiac Association National Conference that was held in Edmonton June 10th.

Everyone is welcome

And please feel free to contact me if you need any assistance or support.

Kind Regards, Karen Toohey Lethbridge Celiac Peer Counsellor Tel: 403-328-0615

Calgary Celiac News ~ August 2017 43

Travel—New York City by Brigitte Clarke

My husband and I spent a fantastic week in New York at the end of April, taking in the sights and sounds of the city. Everything you’ve heard about the Big Apple is true: it’s non-stop, 24/7, and truly never sleeps. And I’m delighted to report that NYC is A-OK for celiacs!

There are two things to be prepared for when you travel to New York. First, it’s expensive. Although there are exemptions, purchases are subject to both city and state sales taxes, which are almost never included on your bill. Second, Manhattan may not be a large island, but it’s densely populated and traffic is constant. Don’t be afraid to use the subway; it’s not that complicated and it’ll get you where you need to go much faster than ground transport.

And of course, if you’re celiac, it’s important do a bit of research before travel. To that end, I found a blog called “Gluten Free Globetrotter” (glutenfreeglobetrotter.com/), which contains some great tools to help visitors eat gluten-free in NYC. Especially useful was the list of grocery stores; I used Google Maps to figure out where the nearest one was situated in relation to my Lower East Side accommodation. As luck would have it, there were two within walking distance, both stocking familiar brands like Kinnikinnick and Udi’s. That took care of most of our breakfasts and snacks. Even if they hadn’t been there, I needn’t have worried. There are independent grocery stores on almost every street corner, so I could grab some fruit or energy bars when I needed to.

The Gluten Free Globetrotter also listed a number gluten-free restaurants and in Manhattan; unfortunately, I can’t report on many of them because our jam-packed itinerary had us wandering far and wide. Thus, my dining recommendations are relegated to establishments that we tried near our accommodation or on-the-go. I hope they’ll still give the prospective traveler a rough idea of what’s available, though.

Calgary Celiac News ~ August 2017 44

Rosa Mexicano (1063 – 1st Avenue) has a gluten-free menu which the staff take seriously. For the appetizer, we had had Guacamole en Molcayete which really could have been a meal in itself. Mountains of salsa and guacamole are prepared at your table, with corn chips, of course. From the gluten-free menu we shared the Enchiladas Suizas (chicken enchiladas in tomato cream sauce).

Bella Roma Pizza is a take-out chain, and I was a bit leery to try it. Luckily, at the restaurant we ordered from (401 East 57th Street), I could watch the preparations while we waited and was pleased to see the care taken to avoid cross-contamination. The pre-packaged frozen crust was cooked in its own plate on a separate shelf and the chef changed gloves before adding the gluten-free toppings. It was also one of the cheaper meals we had in New York and we enjoyed the take-out so much we had it twice.

Rare Burger Bar and Grill, another New York chain, serves burgers with gluten-free and condiments. Sweet-potato fries are cooked in a dedicated gluten-free fryer. The turkey burger I had was fine. Toppings were extra though, and quickly added up. Speaking of burgers, one disappointment I had was at the café at Ellis Island Immigration Museum. It was advertised that gluten-free buns were available for hamburgers; however, when I quizzed the gentlemen taking my order, I found out that the burger patties were not gluten-free. There was a quinoa salad in the cooler but it didn’t look very fresh. I ended up finishing my snacks and supplementing with a rather expensive .

The best thing about our trip to New York was that we got to share it with our brother and sister-in-law and their three kids. Those youngsters walked miles with us through museums and art galleries, around Central Park (several times), and even across the Brooklyn Bridge without complaint. They deserve kudos for their fortitude. They are also adventurous eaters. While they enjoyed glutenous fare at Luscious Thai (1099 1st Avenue) I had salad rolls and shrimp Pad Thai. The Indian food we tried the next night at Agra (807 Lexington Ave) was authentic and the service attentive and friendly.

For the Sweet Tooth, Sprinkles (780 Lexington Ave) offers two gluten-free varieties. They are topped with a candy letter “G” for gluten- free. The Red Velvet was dense but not overly-sweet. I did not check if the GF varieties were available at the store’s cupcake ATM.

Finally, Trend Diner (1382 2nd Avenue) was a surprise on our last morning in New York. We’d walked by it a few times on our treks but hadn’t checked out the menu previously. To my delight, I could order gluten-free pancakes. The portion was generous, to say the least.

Sadly, I never did get to try the ultimate gluten-free New York , which apparently awaits the hungry celiac somewhere in the East Village. I guess that gives me an excuse to return to New York. As if I needed one! If anyone else in Calgary Chapter makes it there in the meantime, I’d love to hear a report!

Calgary Celiac News ~ August 2017 45

Mango Salad CHEF KAT, Kathrina McKinney—“Calgary’s Personal Chef” www.chefkat.com Courtesy of Calgary Coop Recipe Book online

Ingredients: Lime Vinaigrette: 2 medium mangoes, peeled 2 tbsp peanut oil and sliced thin 2 tbsp water I cup torn mixed salad greens 2 tbsp fresh lime juice 1 cup jicama, diced 1/4 grated fresh ginger 1/2 cup english cucumber, diced 1/8 cup finely sliced red 1/4 cup chopped fresh cilantro

Directions: Using a very sharp knife or peeler, the mangoes, cut the flesh in quarters away from the seed and discard. Slice all the mango thinly. Clean and prepare the rest of the vegetables and set aside. To make the vinaigrette: In a screw-top jar (a mason jar works) combine peanut oil, water, lime peel, lime juice and ginger. Cover and shake well. Divide the salad greens among four salad plates. Toss the jicama, onion, cucumber in the lime vinaigrette. Divide the mixture evenly between the plates, arrange the sliced mango like a fan right on top of the salad, drizzle with more lime vinaigrette and sprinkle with chopped cilantro.

Calgary Celiac News ~ August 2017 46

Allergic Living Sneak Peek: Vietnamese-Style Lemongrass Chicken Soup By Alisa Fleming

Soup Ingredients

2 (10 to 12-inch) lemongrass stalks 1 tbsp olive oil or coconut oil 1/3 cup diced spring onion or green onion, white parts only 1 1-inch piece fresh ginger, peeled and thickly sliced 1 tbsp packed brown 4 cups chicken broth (look for allergen-free brand) 6 oz dried rice 1 14-oz can light coconut milk 2-3 cups diced or shredded cooked chicken 1-2 tbsp wheat-free tamari or coconut aminos (for soy-free) 1 tbsp lime juice 1 Thai bird chili or serrano pepper, sliced into thin rings (to add heat; optional) 1/4-1/2 tsp Garnishes

1 1/3 cups bean sprouts 2 green , green parts only, thinly sliced 1 small carrot or red bell pepper, cut into skinny matchsticks 4 large Thai basil leaves, sliced (or 1/4 cup fresh cilantro leaves) 1 lime, cut into 4 wedges

Instructions

Trim both ends of lemongrass stalks, cut in half (for 4 smaller stalks), and remove the hard outer layer. Slice each stalk open vertically, turn flat side down, and “bruise” by pressing down firmly with flat side of a knife or lightly crushing with a meat mallet. Heat oil over medium heat. Add onion and saute 3 minutes. Add lemongrass, ginger and sugar and saute 1 minute. Add broth, bring to a boil, cover, reduce heat to a simmer and cook for 20-30 minutes. While broth is cooking, prepare the rice noodles according the the package directions. Remove lemongrass and ginger from broth. Stir in coconut milk, cooked chicken, soy sauce or aminos (to taste), lime juice, sliced chili (if using) and salt (to taste). Bring back to a simmer to heat through. When noodles are done, drain, rinse and divide among 4 bowls. Top each serving with 1/3 cup bean sprouts. Ladle on hot broth. Top with green onions, carrot or bell pepper sticks, and basil or cilantro. Serve with lime wedges; diners can squeeze in juice to taste.

*A Note on Coconut Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you. Alisa Fleming is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of Godairyfree.org. For many more great recipes, subscribe to Allergic Living magazine.

Calgary Celiac News ~ August 2017 47

Easy Protein Powerballs

Courtesy of KC the G-Free Foodie, curator of Love With Food's Gluten-Free Box

Ingredients:

1 cup Nut (your favorite flavor) 1/2 cup honey 3 Tbsp. protein powder 1 tsp. vanilla extract or vanilla bean paste 2 cups gluten-free rolled oats 1/2 cup dried goji berries, or other dried fruit Directions:

Place nut butter, honey and vanilla in the bowl of a standing . Mix on medium speed using the paddle attachment until thoroughly combined.

Add the protein powder and mix again, then add the oats one cup at a time and mix thoroughly. Add in the dried fruit and mix gently to combine.

Scoop out 2 tablespoon of the mixture at a time and roll into balls. Store in the fridge or freezer. Perfect before a workout or to get out of a 3pm slump!

Calgary Celiac News ~ August 2017 48

Gluten-Free Stuffed Baked Peppers

All But Gluten™

Courtesy of All But Gluten www.allbutgluten.ca

Ingredients: 1/2 cup brown rice 1 cup water 1 pound lean ground beef 2 cloves garlic, minced 1 onion, chopped 2 green bell peppers 2 red bell peppers 2 yellow bell peppers 8 ounces of tomato sauce salt and ground black pepper to taste 1/2 cup All But Gluten™ Sliced White Loaf, breadcrumbs 8 ounces of tomato sauce for topping 1 teaspoon Italian seasoning

Directions:

1. Preheat to 350° F.

2. Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.

3. Cook and stir beef, garlic, and onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes.

4. Remove the tops and save, then remove and discard the seeds, and membranes of the green, red, and yellow bell peppers. Arrange peppers in a baking dish, slice the bottoms off the peppers if nec- essary so that they stand upright.

5. Mix the browned beef, cooked rice, 8 ounces of sauce, salt, pepper and All But Glu- ten™ breadcrumbs in a bowl. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining 4 ounces of tomato sauce and Italian seasoning in a bowl, and pour over the . Place pepper tops on top for baking. 6. Bake in the preheated oven, basting with last 4 ounces of sauce every 15 minutes, until the peppers are tender, about 1 hour.

Calgary Celiac News ~ August 2017 49

Individual Strawberry

Cream Pie

Perfect for the picnic basket or your next potluck gathering! Recipe provided by Kinnikinnick Corporate Chef Lori Grein

Ingredients for Base:

1 pkg. Kinnikinnick KinniTOOS® Chocolate Crème Cookies (220g)

Ingredients for Filling:

1 lb fresh strawberries (tops removed/sliced) (454g) ½ cup granulated sugar (115g) ½ cup water (104g) 1pkg strawberry flavoured gelatin (85g) 1 (8oz) pkg. (250g) 1 tsp vanilla extract (5g) 1½ + 1cup cups whipping cream (33%) (360g+240g) Fresh strawberries (optional )

Directions: Use a rolling pin or food processor to crush Kinnikinnick Chocolate KinniTOOS® to a fine crumb consistency. Press into the bases of canning jars. Set aside

In a medium saucepan combine prepared strawberries, granulated sugar and water. Bring to a boil while stirring constantly. Reduce heat and continue to simmer until strawberries have broken down. Add gelatin to strawberry mixture and stir until dissolved. Let strawberry mixture cool in the refrigerator and thicken slightly.

In a medium bowl whip whipping cream and vanilla extract until stiff. Whip each measurement of whipping cream separately. Set aside.

In a separate bowl, beat cream cheese until smooth, scraping down in between mixing (approximately 3-5 minutes). Fold in 1½ cups whipped cream into mixture until just combined.

Add prepared strawberry mixture to cream cheese mixture and mix just until combined. Pour over prepared KinniTOOS® crust base alternating with plain whipping cream and additional strawberry. Let set in refrigerator for a minimum of 6 hours. Garnish with fresh strawberries and additional whipping cream if desired.

Tip- Whip whipping cream measurements separate. The 1 ½ cups is folded in the strawberry filling the additional 1 cup is used to layer jars Used 12- 8oz canning jars for recipe (these are the small jam size jars)

Calgary Celiac News ~ August 2017 50

Calgary Celiac News ~ August 2017 51

The Canadian Celiac Association – Calgary Chapter publishes four (4) editions of the Information Meetings 2017

“Calgary Celiac News” each year. FREE Information night meetings for newly diagnosed celiac and their family/friends. Editions are published in February, May, August and November. Open to both members and non-members. Our circulation is 1,000+ avid readers in Calgary Join us at our Calgary office, and Southern Alberta! Suite 1a, 2215—27 Avenue NE, Calgary In a mail-out survey to a sample of 300 Calgary and Sessions begin at 7pm area members, we learned the following:

98% of members read the newsletter for timely Includes information on living with celiac, label information on food products. reading, eating out at restaurants, shopping. 96% of members read the advertisements in the

newsletter to make purchasing decisions and stay current on new products. Lots of samples and coupons offered at the meetings

These results certainly speak for themselves. Please register online at: www.calgaryceliac.ca or Any vendors advertising with us will indeed reach a great target audience! by phone 403-237-0304

2017 Dates

September 11 October 23 December 11

Calgary Celiac News ~ August 2017 52