Celiac 101 Information Night SAIT GF Dinner Volunteer Appreciation Brunch Celiac Awareness ...

48 Pages·2017·9.66 MB·English

First Edition ~ February 2018
Chapter Office: [phone]
Suite 1A, 2215—27 Avenue NE, Calgary, Alberta T2E 7M4 www.calgaryceliac.ca
President’s Message 3
Celiac Vaccine Clears first
4
Big Clinical Trail
Celiac New Logo 7
Rod McDaniels Kids Camp 8
Most People in Canada
don’t know they have Celiac 9
Disease
CD Patients warned about
11
Dietary Supplements
Survey Responses from the
14
Education Committee
Gluten Free Food Program 16
GF Diet increases risk of
Arsenic and mercury 17
exposure
GF Diet in Supportive and
21
Long Term Care Facilities
Cooking Classes 25
Celiac 101 Information Night
Did You Know? By Joanne
28 SAIT GF Dinner
Murray
Volunteer Appreciation Brunch
Screening and Diagnosis of
31
Celiac Disease
Celiac Awareness Month
Lethbridge News 35 Stampede Breakfast
Kids Camp
Volunteer Appreciation
38
Brunch
Oktoberfest
Calendar of Events 42
Recipes 43
Calgary Celiac News ~ February 2018
2017 - 2018 BOARD OF DIRECTORS & KEY CONTACTS
Please Note: To contact the individuals listed below, email: [email protected]
President Board Members At Large Medicine Hat Satellite
Jim Calverley Jenna Arseneault

Tracy McMillan Lethbridge Satellite
Vice President
Karen Toohey
Cheryl Richmond
Rick Ratcliff

Red Deer Satellite
Secretary James King Clarice Schulz
Karen Wickerson Marlene Kallstrom-Barritt
Cinde Little
Treasurer Newsletter Editor

Linda Cooper
Ralph Barnett
Special Events & Program

Coordinator
Volunteer Coordinator Cindy Casper
Vacant

Education Committee
Office Manager
Vacant
Linda Cooper

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: [phone] Fax: [phone]
Newsletter Submission Deadlines 2018
[email protected]
First Edition (February) due January 11
www.calgaryceliac.ca
Second Edition (May) April 12
Third Edition (August) July 12
Fourth Edition (November) October 11 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 ~ February 2018 2
President’s Message
By Jim Calverley
It is the start of a New Year and most people look ahead with the idea
of making changes in their lives for the better. The Calgary Chapter of
the Canadian Celiac Association is doing the same. Last fall we sent
out a questionnaire asking you to let us know what you felt we were
doing well, areas that needed improvement and suggestions on what
we could do in the future. We had over 130 responses and I wish to
thank all those that took the time to respond to us. Almost everyone
was extremely positive in their comments and we will be taking the
time to respond. Our Education committee has taken the responsibility in this and our
upcoming newsletters will hopefully address your comments.

There have been many changes in our National office over the past year and this has been
reflected in their new website. Please take a moment to look at it and see all the information
that is now available.

The Calgary Chapter will also have a new website this year and it will be designed to cater to
the needs of those in southern Alberta. We will be concentrating more on the events,
activities and programs that we will be offering throughout the year. Wherever possible we will
continue to advocate on behalf of our membership in the areas we can directly influence.

We are in the process of building our data base for senior facilities in Southern Alberta that
will cater to the needs of individuals who have celiac disease. This will be a tremendous help
to those who not only face the life changing decision of moving to a care facility but trying to
find one that will cater to their diet will be made so much easier.

Cinde Little from our Board has long recognized that we could do more to help children and
their parents who have celiac disease or gluten intolerance. She has started a regular meet
up at the Children’s Hospital to provide support and guidance to allow everyone to share their
thoughts and to be able to connect with each other. At present, our Stampede Breakfast and
Children’s Camp are the only events for kids and with your ideas and input hopefully we will
be able to provide more in the future. If you are interested, please call our office and have
your name put on the email list for our next meet up and also follow us on Facebook or on our
website under events.
2018 will be a great year for all of us as we will continue with those events and programs that
have been so successful in the past including our newly reinvigorated SAIT gourmet dinner.

As always, if you have any ideas or suggestions to make
it even better, please contact me.
Calgary Celiac News ~ February 2018 3
Celiac Vaccine Clears First Big
Clinical Trial
By Jefferson Adams
Originally Published 04/3/2017 reprinted with permission from www.Celiac.com
Will a vaccine work against celiac disease?
Massachusetts biotech firm ImmusanT immunotherapy with Nexvax2 can
has announced the successful eliminate the need for a gluten-free diet
completion of its first phase 1b trial of in celiac patients; a step that represents
Nexvax2, an immunotherapy drug a daunting challenge, and is somewhat
designed to protect celiac sufferers from of a Holy Grail for celiac researchers.
the adverse effects of gluten exposure,
including gastrointestinal symptoms, ImmusanT is also developing diagnostic
such as diarrhea, abdominal pain and protocols for the vaccine, which are
bloating. designed to guide its use and help
improve diagnosis rates.
Nexvax2 is a drug that relies on
three peptides designed to promote T Nexvax2 is just the latest in a large crop
cells involved in the inflammatory of auxiliary treatments aimed at celiac
reaction in celiac disease to become disease. Switzerland's Anokion teamed
tolerant to gluten. The company hopes up with Japanese pharma Astellas in
that an initial course will promote gluten- 2015 to form Kanyos, a company
tolerance, which can then be maintained working on an immunotherapy for celiac
by periodic boosters of the vaccine. disease along with type 1 diabetes. A
company called Sanofi is also working
The phase 1b trial in 38 patients with Selecta on a similar approach.
showed no issues with safety or
tolerability, and indicated that the Meanwhile, in 2013 AbbVie licensed
immunotherapy seemed to work as rights to Alvine Pharmaceuticals AVL003,
designed. The study also helped an oral therapy designed to break down
ImmusanT to determine dosages for gluten in the GI tract before it can cause
phase 2 trials to determine if Nexvax2 damage.
can protect patients on a gluten-free diet
So, stay tuned celiac sufferers, the next
from inadvertent gluten exposure, which
few years could produce some very
ImmusanT sees as the quickest route
interesting new treatments for celiac
to approval.
disease, something considered
If Nexvax2 proves to be effective in impossible just ten years ago.
preventing accidental gluten exposure in
Source: Fierce Biotech
celiac patients, the company plans a
follow-up program to see if
Calgary Celiac News ~ February 2018 4
Miracles of Chia

Ch ch ch chia! While many of us
remember the commercials, few of us
suspected that we’d ever eat chia, or
how nutritious and tasty it can be.
Some recipes use chia as the primary
flour, others use it as a binder or an
egg replacer. Chia seeds are
generally sold two ways: whole and
ground. Whole seed are easy to grind
into a meal in a coffee grinder, blender
or with a mortar and pestle. For a
recipe with texture, like cookies,
muffins or breads with nuts, seeds,
etc., whole seeds will work. Ground
chia works better for cakes, brownies,
and less textured baked goods. Chia
seeds ground finely to a powder can be used as a thickener for puddings and other silky smooth
recipes.
Chia is wonderful for gluten free baking, because it is an excellent binder and thickener. It can be
used in many recipes that call for ground flax seed, but it’s a good idea to use 2/3 as much because
it is a more powerful binder. The amount needed may depend on the recipe, and might take a little
trial and error. A small amount of chia can also replace xantham or guar gum. For most recipes, ¼ to
½ teaspoon of ground chia can serve as a binder.
Chia is also a great addition to egg free or vegan baking. Rather than using the standard flax “goop”
of ground flax seeds and water, replace it with ½ of the amount of ground chia seeds.
So for a flax egg, an “egg”=1 TBSP ground with 3 TBSP water
For a chia egg, an “egg”=2 tsp ground chia with 3 TBSP water
The seeds should be added to the liquid ingredients, like water, milk, juice, etc. and allowed to sit
until it forms a gel, which takes about 20 minutes. Extra chia gel can be stored in the refrigerator and
will keep for a week or more.
Chia seeds can also be used to bind burgers, meatloaf, meatballs, etc. instead of egg and
breadcrumbs. To replace an egg, use ¼ cup of water with 1 teaspoon ground chia, or 1.5 teaspoons
whole chia seeds.
Quick and easy ways of using chia seeds include adding them to a salad, yogurt or hot cereal,
adding them to a smoothie or sprinkling whole seeds onto a loaf of bread or crackers before baking,

Calgary Celiac News ~ February 2018 5
Gluten-free claim to be removed from
General Mills Cheerios sold in Canada

October 20, 2017 (Mississauga, ON) The Canadian Food Inspection Agency (CFIA) has made an
announcement that the words “gluten-free” will be removed from all Cheerios package sold in Canada by
January 1, 2018.
The Canadian Celiac Association first objected to the claim in August 2016 and strongly recommended that
people with celiac disease not consume the cereal, even though the box was labelled “gluten free”.
The announcement came in a letter addressed to a Canadian consumer who was one of many customer
complaints to be filed against the products.
“We are delighted to hear that the regulators have determined that the claim must be removed from the
packages”, said Melissa Secord, Executive Director of the Canadian Celiac Association. “Based on the advice
of the members of our Professional Advisory Board, the experts of the Gluten-Free Certification Program, and
other professionals working in the field, we believe that there is not adequate evidence to support the claim.
When added to many reports from consumers with celiac disease reacting to eating the cereal, we believe
this is the safe recommendation for Canadians.”
The CCA will follow up closely with the CFIA and Health Canada to continue to monitor this decision along
with other products sold in Canada to ensure access to safe foods for people with celiac disease and gluten
sensitivities.
The CCA is currently working on a grant from Agriculture and Agri-food Canada to examine the scope of
gluten contamination in oats grown in Canada, and to determine where the contamination occurs as the oats
a processed (field, harvest, transport, processing). The project is scheduled to be completed in March 2018.
Celiac disease is a medical condition in which the absorptive surface of the small intestine is damaged by a
substance called gluten. This results in an inability of the body to absorb nutrients: protein, fat, carbohydrates,
vitamins and minerals, which are necessary for good health.
Gluten is a protein found in wheat, rye, triticale, barley. In the case of wheat, gliadin has been isolated as the
toxic fraction. It is the gluten in the flour that helps bread and other baked goods bind and prevents crumbling.
This feature has made gluten widely used in the production of many processed and packaged foods.

For more information:
Melissa Secord, Executive Director
1-800-363-7296 X 226, [email protected]
Sue Newell, Manager, Education and Special Projects
1-800-363-7296 X 224, [email protected]
Calgary Celiac News ~ February 2018 6
New Canadian Celiac Association Logo!

In 2016, the CCA National Board decided it was time to modernize the CCA logo and branding. The
Ray Agency of St John’s Newfoundland offered to take on the project, along with the new website,
probono and provided a few options for consideration. The final look and feel was confirmed with
CCA Chapter Presidents at the June 2017 Annual Meeting.

Our brand represents a unified, modern voice for all gluten-free Canadians. With increased
research incentives powered by our donors, community networking, and mutual support, we are
regaining power over our disease, our bodies, and our lives. The Canadian Celiac Association
provides a singular, reliable resource of information not only for Canadians living with celiac
disease, but for their families and health care providers. We’re here to help our members regain
power over every aspect of their lives.

The two primary colours representing the Canadian Celiac Association are yellow and blue, with
green as a secondary colour palette option.

Yellow is a bright colour that imbues positivity and optimism. It speaks to acquired knowledge,
intelligence, and communication-positing the CCA as a singular, reliable source for Canadians on
information about celiac disease.

Blue embodies trustworthiness and security, and the responsibility of the CCA to Canadians
suffering from Celiac Disease and Gluten Intolerance.

Green is the official colour of Celiac Awareness, and signals the growth of the organization.
We hope you enjoy the new look!
***
The Calgary local chapter will also be making changes to their website and incorporating our new
logo in the coming months of 2018.
Multi-year memberships are no longer available for purchase from the CCA but of course, the
CCA is honoring any multi-year memberships purchased up to the end of September 2017. One
year member prices are $50/member and $65/new member.
The cost of administering multi-year membership was high and not easily done within the current
national systems.
Calgary Celiac News ~ February 2018 7
Calgary Celiac News ~ February 2018 8
Most people in Canada do not know they have
celiac disease, research suggests

October 6, 2017
Used with permission from URL: https://www.news-medical.net/news/20171006/Most-people-in-Canada-do-not-know-they-have-
celiac-disease-research-suggests.aspx
Research on a large sample of Canadians suggests that most people with celiac disease don't know
they have it.

Ahmed El-Sohemy, a professor of Nutritional Science at the University of Toronto, and his
colleagues studied the bloodwork of almost 3,000 Canadians and found that one in 114 (or almost
one per cent) had elevated antibodies that indicate they suffered from celiac disease, which causes
gastric distress and other symptoms. But the vast majority, almost 90 per cent, were unaware they
had the disease. The data were collected about a decade ago, just before public awareness about
the potential problems with gluten skyrocketed.

The study, published in the journal BMJ Open, is the first to screen for celiac antibodies in a
Canadian population. It confirms previous research suggesting that Caucasians are more
susceptible to celiac disease than other ethnocultural groups. Although the number of South and
East Asians screened in the Canadian study was small, none were found to have the disease.
Intriguingly, though, a genetic variant that puts people at high risk for celiac disease was almost as
high in the South Asian samples as the Caucasian ones - suggesting that other factors could play a
role in who goes on to develop the disease.

"This hopefully should just raise awareness that despite the gluten-free craze there are a lot of
people who still don't know they have celiac disease," says El-Sohemy. "It's important for people to
understand that celiac disease is not a single clear symptom -- it manifests itself in different ways.

Symptoms could be fatigue, gastro-intestinal, or other problems. These symptoms are so diverse
that doctors have a difficult time pinpointing the cause. Gluten intolerance is not usually the first
thing that comes to their mind."

Adding to the diagnostic confusion, reactions to gluten are not often immediate and acute, El-
Sohemy says. "It's not like lactose where you feel bad within a day after consuming it. Gluten causes
damage to the intestinal lining, which results in malabsorption of vitamins and other nutrients, and
the effects of those nutrient deficiencies are quite varied."

El-Sohemy believes people with a genetic susceptibility to Celiac Disease should consider blood
tests to determine whether they have the disease if they present with any of the symptoms of Celiac
Disease. His analysis of blood samples from Canadians of South Asian heritage suggests that
genetic predisposition is only one piece of the Celiac puzzle. Future research may focus on the
timing of exposure to gluten as well as the role of gut bacteria.

As for why so many non-Celiac sufferers feel better after giving up gluten, El-Sohemy speculates the
real issue is "because they stopped eating heaping servings of pasta, white bread and other sources
of processed carbohydrates."
Calgary Celiac News ~ February 2018 9
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Our specialty is our fabulous bread, but we also
offer a variety of pastries, waffles (both vegan
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Get breakfast, lunch or one of our daily specials
www.misspsglutenfree.com
CCA Chapters on the Web
Please remember the
Calgary: www.calgaryceliac.ca
Food Bank when
Edmonton: www.celiacedmonton.ca
buying your gluten free
Charlottetown: www.celiacpei.ca
items.
Halifax: www3.ns.sympatico.ca/celiac.halifax
Hamilton: www.penny.ca/Hamilton.htm
Kitchener-Waterloo: www.kwceliac.org

Manitoba: www.manitobaceliac.com

NFL Labrador: www.celiacnl.ca

Ottawa: www.ottawaceliac.ca
Thunder Bay: www.celiactbay.ca
Non perishable gifts
Toronto: www.torontoceliac.org
are greatly
Vancouver: www.vancouverceliac.ca
appreciated! Victoria: www.victoriaceliac.org
Calgary Celiac News ~ February 2018 10