Seeking Yukon Resident to Administer Celiac Support Group Blog

Due to this blogs current administrator's Recent Diagnosis, Blog is in Maintenance Mode Only.

If you wish to come forward as the new volunteer blog administrator for this group, send an email to ccayukon@gmail.com and I will reply to you.

Barb

An couple of good articles of interest that make for a good read.  

Why food allergy fakers need to stop

From gluten to garlic, diets and dislikes are being passed off as medical conditions. Chefs and real sufferers have had enough.

 

http://www.bostonglobe.com/magazine/2015/10/14/why-food-allergy-fakers-need-stop/PB6uN8NF3eLWFjXnKF5A9K/story.html

followed by . . .

How we made gluten into a monster

A pioneering celiac doctor explains the misguided origins of “the most popular diet that you can imagine.”

http://www.bostonglobe.com/magazine/2015/10/27/how-made-gluten-into-monster/GYIZbgqfWtBmLOE88yr5EO/story.html

Gluten Free Beer Options in Whitehorse

Hello All:

This just in from our working Celiac at the Whitehorse Liquor Store on 2nd Avenue.

"The Whitehorse store has 4 selections of Glutenberg beer (Quebec) now in stock and in a day later 3 selections of Ground Breaker beer from Oregon (650ml)."

14 Things That You Didn’t Know About Celiac Disease

Because celiac disease is NOT a fad

1. Celiac Disease is an Autoimmune Disease

That’s right. Celiac disease is not an allergy and it is also not a fad. Celiac disease is an autoimmune disease (examples of other autoimmune diseases are: type 1 diabetes, rheumatoid arthritis, and multiple sclerosis).

2. There Are Over 300 Known Symptoms of Celiac Disease

Celiac disease can be difficult to diagnose because it affects people differently. In fact, some people with celiac disease have no symptoms at all.

3. Digestive Symptoms Are NOT the Only Symptoms of Celiac Disease

Celiac disease symptoms also include: unexplained iron deficiency anemia, fatigue, bone or joint pain, seizures or migraines, depression, osteoporosis, and an itchy skin rash called dermatitis herpetiformis.

4. More People Have Celiac Disease Than Crohns, Colitis, and Cystic Fibrosis Combined

1 in 100 worldwide, or 3 million Americans have celiac disease.

5. Celiac Disease is Hereditary

People with a first-degree relative with celiac disease (parent, child, sibling) have a 1 in10 risk of developing celiac disease.

6. Left Untreated, Celiac Disease Can Lead to Additional Serious Health Problems

These include the development of other autoimmune disorders, including: Type I diabetes, multiple sclerosis (MS), osteoporosis, and gastrointestinal cancers.

Addison’s Disease     5 – 12 %                                       Autoimmune Thyroid Disease   2  --7%

Autoimmune Hepatitis   3 – 6 %                                     Crohn’s Disease   8.5%

Dermatitis Herpetiformis              25%                           Gluten Ataxia    10 – 12%

iIdiopathic Dilated Cardiomyopathy    5 – 7%               Juvenile Idiopathic Arthritis     2.5 – 7%

Microscopic Colitis  ….  4%                                           Multiple Sclerosis    11%

Peripheral Neuropathy  ….  9%                                      Primary Bilary Cirrhosis    3 – 7%

Primary Sclerosing Cholangitis  … 3%                          Psoriasis   4.3%

Scleroderma . . . 4%                                                        Sjogren’s Syndrome   4.5 – 15%

Type 1 Diabetes Mellitus   4%

7. Many People with Celiac Disease Report Having “Brain Fog”

Brain fog is a form of cognitive impairment that can encompass disorientation, problems with staying focused and paying attention, and lapses in short-term memory.

8. 83% of Americans with Celiac Disease Are Still Suffering Without a Diagnosis

With an estimated 3 million people in the U.S. affected by celiac disease, and less than 500,000 diagnosed, there is a critical need to raise awareness and funds for diagnosis, treatment, and research for a cure.

9. The Later the Age of Diagnosis, the Greater the Chance of Developing Another Autoimmune Disorders

Age of Diagnosis                               Chance of Developing Another Autoimmune Condition

2 –  4    years                                          10.5%

4 – 12                                                     16.7%

12 – 20                                                   27%

Over 20                                                  34%

10. It is Estimated That Up to 20% of People Diagnosed With Celiac Disease Have Persistent Symptoms While on a Gluten-Free Diet

There are several causes of poorly responsive celiac disease, including Small Intestinal Bacterial Overgrowth and Pancreatic Insufficiency.

11. Consuming the Smallest Amount of Gluten Can Make a Person With Celiac Disease Very Ill

Gluten is a general name for the proteins found in wheat, rye, barley, and triticale. Gluten helps foods maintain their shape, acting as a glue that holds food together.

12. Commonly, People With Celiac Disease Experience Several Nutritional Deficiencies

Common deficiencies among celiac disease patients include: iron, calcium, vitamin D, zinc, B6, B12, and folate.

13. 15-25% of People With Celiac Disease Are Also Affected by Dermatitis Herpetiformis

Dermatitis herpetiformis, also known as DH and Duhring’s disease, is the skin manifestation of celiac disease. Extremely itchy bumps or blisters appear on both side of the body, most often on the forearms near the elbows, as well as on knees and buttocks.

14. Celiac Disease Foundation Drives Diagnosis and Treatment of Celiac Disease Through Advocacy, Education, and Advancing Research to Improve the Quality of Life for All People Affected by Gluten-Related Disorders

Celiac Disease Foundation (CDF) is a 501 (c )(3) non-profit organization established in 1990. With vital programs and services for the public, patients, healthcare professionals, and the food industries, CDF meets the growing public health challenge of diagnosing and treating celiac disease and other gluten-related disorders.   www.celiac.org

Let's Talk Gluten Free

LET’S TALK GLUTEN FREE – CCA Yukon Support Group

The Canadian Celiac Association has a gluten free support group in the Yukon.

Contact us at ccayukon@gmail.com for more information.

Three million people in the United States live with celiac disease, according to the University of Chicago Celiac Disease Center. The autoimmune disorder, which causes damage to the small intestine when gluten is ingested, often gets misrepresented as a simple dietary restriction. But it’s not that simple.

The  Celiac Disease Foundation, decided to take an opportunity to spread some awareness about the often misunderstood condition. We asked readers affected by celiac disease what they wished others could understand about the condition. This is what they had to say.

1. “Just because you look fine on the outside doesn’t mean that you are on the inside.” — Lois

2. “We can still eat food. Not everything contains gluten. Just the nice food.” — Clare

3. “We are not choosing this for fun. It is serious and a medical necessity for us. We did not jump on the bandwagon for a new diet.” — Ali

4. “I wish people wouldn’t take it personally when you can’t eat their food. Even if they try to make something gluten-free, it’s likely contaminated by their cooking utensils, oven, grill or spices. I certainly appreciate it, but I always tell people not to go to the effort because I cannot eat it.” — Tara

5. “It’s more than a tummy ache when I ingest gluten.” — Sherry

6. “It’s not the same thing as a food allergy. It’s an autoimmune disease that affects every part of the body.” — Angela

7. “As hard as it is for adults with celiac to be around non-celiac people at a party or family event, it’s even harder for kids. My daughter is having to grow up feeling like she is missing out. Even family members don’t understand that when you eat fancy dessert in front of her and offer her some packaged gluten-free item in its place, it still makes her feel bad.” — Sara

8. “Flare-ups are unpredictable and can happen at any time.” — Mary Ellen

9. “We want to eat cake, trust us, but we can’t.” — Angela

10. “The financial impact can be a huge burden. Having no choice but to purchase food that is sometimes triple the cost of its non gluten-free counterpart isn’t always easy. You pay the price and get less food for your money.” — Wendy

11. “I’m not trying to be a flake. Sometimes I might have to cancel because my stomach hurts. It’s not like I planned on getting sick for 10 days straight…” –Marsha

12. “I’m not crazy.” — Tonya

14. “While I really don’t miss the things that made me sick and while I’ll never ask for special treatment, it would be pretty awesome if people tried a little bit every once in a while to include foods I can eat at special events. When it does happen I’m over-the-moon grateful for it.” — Karen

15. “No, my daughter won’t ‘grow out of it.'” — Jennifer

16. “You don’t have to have symptoms to have it.” — Sharalyn

17. “I actually gained weight after adopting a gluten-free diet… There is plenty of junk food that is also gluten-free.” — Yogi Samantha

18. “I go through a lot of toilet paper.” — Spencer Lee

19. “There is no pill that I can take to make it go away.” — Lisa

20. “Yes, that little teaspoon of flour you used to thicken the stew will make me sick. And no, I can’t just pick out the croutons.” — Alicia

21. “We are not just picky eaters.” — Annamaria

22. “Giving me gluten is the same as giving someone food poisoning. It is just as bad for me if not worse, because the effects are longer. While a mild case of food poisoning lasts a couple of days, for me it is a week or two.” — Hardly

23. “Gluten intolerance, or celiac, isn’t a fad diet.” — Annabella

24. “Gluten-free food isn’t as bad as you think.” — Madeleine

25. “Before you tell me who will be cooking our food, I need to know where the bathrooms are. And where the bathroom spray is.” — Henny

26. “Having to explain celiac and the seriousness of the disease to family and friends is challenging. When someone is talking about it, please try to be understanding.” — Yaya

Information provided by the Celiac Disease Foundation (CDF) which is a 501 (c )(3) non-profit organization established in 1990. With vital programs and services for the public, patients, healthcare professionals, and the food industries, CDF meets the growing public health challenge of diagnosing and treating celiac disease and other gluten-related disorders.

May is Celiac Awareness Month . . . Are your "gluten free" meals really gluten free?

Are your “gluten free” meals really gluten free?

Here are a few tips from the Canadian Celiac Association – we wrote the book on gluten free.

Ingredients Gluten free means no protein from wheat, rye, barley, or oats. Gluten added to a manufactured product MUST be listed on the product label, in a CONTAINS statement or in the Ingredient list. The listing must include the common name of the grain: wheat, rye, barley, and oats. All forms of wheat must be identified as “wheat” including spelt, kamut, triticale, red fife, freekeh, etc. If a gluten grain appears in the May Contain list, the product is not considered gluten free. Look for flour, grains, and cereals that carry a “gluten free” claim from the manufacturer. Some of these products are made in facilities that also process wheat. A flour mill cannot be cleaned sufficiently between runs to process both. Gluten sometimes appears in unexpected places: broth, soy sauce, salad dressings, sauces, processed meat. READ EVERY LABEL EVERY TIME. Ingredient lists frequently change.

Food Preparation It takes less than 50 mg of gluten to cause harm to someone with celiac disease – a few crumbs of bread. 50 mg of gluten can be transferred from dish to dish by cooking utensils, cutting boards, on a grill, in frying oil, in pasta water, on dirty gloves or aprons or even with airborne flour. Use separate utensils, separate cutting boards, and separate pans for gluten free food. Once a gluten ingredient or garnish has been placed on a plate, the plate is not servable as a gluten free dish. You must remake the plate with completely new ingredients. Make sure all garnishes are also gluten free.

Serving Notify the kitchen staff that a gluten free order has been placed, even for a dish that is naturally gluten free. Simple contact with a gluten ingredient is enough to contaminate a plate for a gluten free guest. Carry and serve the gluten free plate separately from the other plates at the table to avoid this contact. Confirm that this is a gluten free dish with the customer when it is served. Don’t be concerned if the guest asks you extra questions – people who will become ill from a small amount of gluten tend are always concerned about your ability to serve them a safe gluten free dish.

Resources: Pocket Dictionary of Ingredients – www.celiac.ca

Pocket Dictionary for iPhone and iOS – www.glutenfree247.ca

Cooking and Serving Gluten Free (workbook or training) - www.cuisineservicesansgluten.com

Gluten Free Food Preparation online training – www.CCAlearn.com

Gluten Free Food Service for the Hospitality Industry – coming very soon, inquire at training@celiac.ca

Gluten Free Certification Program – www.glutenfreecert.ca

Canadian Celiac Association
5025 Orbitor Drive, Building 1, Suite 400
Mississauga, ON L4W 4Y5905-507-6208

Visit www.celiac.ca or email info@celiac.ca

News on Oats from the CCA Professional Advisory Board and The Top Ten Physical Complaints from Celiac Patients

The Celiac Scene Has a Fresh, New look!  Now it's even easier to find the restaurants that celiacs trust and our favorite places to shop! The Celiac Scene showcases the great gluten-free life we live - and love - here in  Victoria, Vancouver Island and the Gulf Islands! Check our YOUR Scene!     Farmer's Markets, Agricultural Expos, FREE samplings of Chocolate, Smoothies and even a Female Bear Wrestler who makes Gluten-Free Cookies! A tasty tour for sure, and you may even meet some celiac and wheat-free friends while you are at it! Just another day in Gluten-Free Paradise! More! • Breaking news on gluten-free sales and specials across the Island • Recipes galore for endless gluten-free inspiration • Celiac communiques - in support of celiacs - always! • Restaurant arrivals and seasonal menus • Brand new products, made right here on Vancouver Island! Do You Like Your FOOD FAST*? The Celiac Scene curates - and keeps up to date - links to the locations and the online commitment to serve wheat-free, gluten-free and allergen-sensitive diners! We serve 300+ fast-food chains on a platter*!  98 Fast-Food Locations on Vancouver Island  60+ Fast-Food Chains Across Canada  200+ Fast-Food Chains in the United States.  *Bring along your Gluten-Free License to Dine wherever you go!  New to the diet or new to town, The Celiac Scene tells you where to go and what to do, no matter where you are! Best of all - it goes both ways! Share your news or reviews about the restaurants we recommend and be a part of making Vancouver Island the best place on earth for the gluten free to be!! Celiac Rockstar, Ethan in Campbell River offers us his tribute to  Gluten-Free Paradise with The Celiac Scene Shuffle!  Ethan, this website is for you!  Huge Thank You to David Fowler of Rosarnach Web Design, SEO, PPC

Great News for Gluten-free Gin,

Whiskey and Vodka Lovers

Celiac.com 02/20/2015 - 

Most all gins and whiskeys, and many vodkas, are distilled from grain. While many people with celiac disease and gluten-intolerance can drink them with no adverse effects, many others cannot.

These brands of gin, whiskey and vodka are made with gluten-free ingredients, and safe for people with celiac disease and wheat sensitivity.  So anyone with celiac disease who has been missing their gin or whiskey can now happily indulge. Cheers!

GLUTEN-FREE GIN

• Cold River Gin is distilled from potatoes. The company’s website says that, like their world-famous vodkas, their gluten-free gin is made with whole Maine potatoes and the pure water of Maine's Cold River.
• Cold River uses a recipe that “dates back to the early days of British gin,” and contains their own “secret blend of seven traditional botanicals that are steeped for the perfect amount of time to infuse the essential flavors.”

GLUTEN-FREE WHISKEY

• Queen Jennie Whiskey, by Old Sugar Distillery is made entirely from sorghum.  The idea of a whiskey made from gluten-free grains is sure to excite anyone with celiac disease who longs for a wee dram.
• The company’s web page says that Queen Jennie is made with 100% Wisconsin Sorghum, and is “Less sour than a bourbon and less harsh than a rye.”

GLUTEN-FREE VODKA

• Corn Vodka—Deep Eddy, Nikolai, Rain, Tito’s, UV
• Potato Vodka—Boyd & Blair, Cirrus, Chase, Chopin, Cold River Vodka, Cracovia, Grand Teton, Karlsson’s, Luksusowa, Monopolowa, Schramm Organic, Zodiac
• Monopolowa is one of my favorites, and is usually available at Trader Joe’s.
• Cold River gluten-free vodka is triple-distilled in a copper pot still, from Maine potatoes and water from Maine's Cold River.
• Tito’s award winning vodka is six times distilled from corn in an old-fashioned pot still, just like fine single malt scotches and high-end French cognacs. Tito’s is certified Gluten-free.

SO YOU LIKE POTATOES?   CHECK OUT THESE RECIPES!

Baked Chipotle Sweet Potato and Zucchini Fritters (vegan, gluten-free) with Homemade Spicy Honey Mustard (gluten-free with vegan option)

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: Makes about 6 to 8 fritters depending on sizes of sweet potato and zucchini

Ingredients:

1/4 cup unsalted butter, melted (or vegan butter)

1 large egg (or egg replacer or flax egg)

2 teaspoons chipotle seasoning (I use Mrs. Dash Southwest Chipotle)

1/2 teaspoon salt, or to taste

1/2 teaspoon black pepper, or to taste

2 tablespoons almond, oat, or a gluten-free flour blend

about 3 cups coarsely grated sweet potato (1 medium to large sweet potato, peeled and grated)

about 2 cups coarsely grated zucchini (1 large or 2 small zucchini)

Directions:

Preheat oven to 375F and line two baking trays with Silpats, parchment paper, or aluminum foil and spray with cooking spray; set aside. I highly recommend lining your baking trays because the fritters will stick badly if you don’t.

In a large microwave-safe bowl, melt the butter, about 1 minute on high power. To the melted butter, add the egg and beat with a fork to combine. Add the chipotle seasoning, salt, pepper, and stir to combine. Add the flour and stir to combine. Add the sweet potato, zucchini, and toss to combine. Mixture will be loose and a bit soggy. Using a 1/2-cup measure, form fritters by transferring one heaping half-cup of vegetable mixture from mixing bowl directly to baking trays. My fritters were each about 4-inches in diameter and about 1-inch high and they weren't traditional well-packed patties; rather I mounded the mixture into loosely packed circular shapes on the baking trays. I baked 4 fritters on one tray, and 3 on the other tray.

Bake fritters for 10 minutes at 375F and if fritters have “leaked” or released any liquids, either from the zucchini releasing water, or the butter-egg mixture, just “push” the liquid back into a fritter using a spatula.

Lower oven temperature to 350F and bake for about 15 minutes. Carefully flip fritters over (they will be soft and delicate; I used two spatulas to scoop-and-flip without breaking them) and bake for about 15 more minutes, or until browned. Fritters will be browned but soft upon removal from oven. Allow them to cool and firm up on the baking trays for at least 10 minutes before moving or serving them.

Serve fritters with Spicy Honey Mustard (gluten-free and to keep vegan, use agave in place of the honey) or a favorite mustard, ketchup, hot sauce, sour cream, salsa, or other favorite condiment. Fritters will keep in an airtight container for up to 5 days in the refrigerator. They can be wrapped individually in plastic wrap and make for handy lunchbox food.

Healthy Chipotle Chicken Sweet Potato Skins ·         prep time: 15 MINUTES ·         cook time: 1 HOUR 20 MINUTES ·         total time: 1 HOUR 20 MINUTES serving size: 6 As A Side, 3 As A Main

Ingredients

• 3 medium sweet potatoes
• 3/4 pound (about 2 small) boneless skinless chicken breast
• 1/4 cups olive oil
• 2 tablespoon fresh lime juice
• 2 cloves garlic, minced or grated
• 3 whole chipotle pepper, minced
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 2 teaspoons chili powder
• salt and pepper
• 2 (half a 10 oz bag) cups spinach
• 5 ounces sharp white cheddar cheese, grated
• chopped cilantro, for garnish
• greek yogurt, for serving

Instructions

Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and pepper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.

In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.

Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.

Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I reserved the remaining flesh, for another use) and place in a baking dish. Brush the skins with with a little of the chipotle sauce and bake for 5-10 mInutes until nice and crisp. While the skins bake mix the spinach, chicken and chipolte sauce together. Remove skins from the oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp. Serve with fresh chopped cilantro and greek yogurt if desired.

Oven Baked Potato Wedges

Prep time

45 mins

Cook time

35 mins

Total time

1 hour 20 mins

Author: Natasha of NatashasKitchen.com

Skill Level: Easy

Cost To Make: $2-$3

Serving: 4-6

Ingredients

·         4 russet potatoes

·         ¼ cup extra virgin olive oil

·         ¼ tsp sea salt or kosher salt

·         ¼ tsp garlic powder

·         ¼ tsp paprika

·         ¼ tsp black pepper

·         2 Tbsp chopped fresh parsley leaves

·         ¼ cup Parmesan cheese

Instructions

(preheat oven to 450˚F)

1.    Wash & cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices.

2.    Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry with paper towels.

3.    Place ¼ tsp salt, ¼ tsp garlic powder, ¼ tsp paprika and ¼ tsp black pepper in to a large ziplock bag. Add potatoes and shake them together. Next add ¼ cup of olive oil to the bag and toss until potatoes are coated.

4.    Line baking sheet with parchment paper. Place potatoes on the lined sheet and bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.

5.    While potatoes are baking, chop 2 Tbsp fresh parsley and grate ¼ cup parmesan cheese and place both into a large mixing bowl.

6.    Toss potato wedges in the mixing bowl with parsley and cheese.

Serve with ketchup, or ranch,... or fry sauce.