To those who have donated during Celiac Awareness Month and to those who participated and raised funds in our 21st Annual (Virtual) Walk-a-thon, we cannot say it enough…………
The Executive Board of the Manitoba Chapter of the Canadian Celiac Association would like to thank all who supported their fundraising efforts over the past 2 months.
We have raised a substantial sum to procure gluten free food hampers to supply those in need through Harvest Manitoba.
The support from the Celiac Community in Manitoba is really quite incredible.
Hopefully, soon we will be able to gather to share a gluten free treat over a beverage. Please continue to stay safe during these times.
For more information, regarding these past events and our fundraising, events and activities, please sign up for our newsletter.
We have 2 Winnipeg Landmarks going GREEN for Celiac Disease Awareness Day on May 16th.
The Manitoba Legislature will be Green along with the WINNIPEG sign at the Forks!!
We have an Food Bank Initiative to provide Gluten Free Food Hampers through Harvest Manitoba to those living with Celiac Disease in Manitoba and have a contactless drive by drop off of non-perishable gluten free food at the Forks from 7-9pm.
There is a general public concern as the Corona Virus (COVID-19) has been detected in Manitoba. Now that it is closer to home, we understand there may be questions on how it will impact those diagnosed with Celiac Disease. The Manitoba Chapter of the Canadian Celiac Association is concerned about the health, safety and well-being of members, volunteers, and supporters in our community. The Manitoba Chapter’s Board, at their recent meeting, discussed contingency plans for the upcoming planned events as well as Celiac Awareness Month.
In response to the situation, the most up-to-date information and/or statements from the National Canadian Celiac Association has been assembled. Also included are statements from Celiac Disease experts that have been compiled for you, which summarizes the impact of the virus on those living with Celiac Disease. Also included are recommended websites and a summary of recommendations to keep oneself safe during this time.
THE MOST UP TO DATE STATEMENTS PROVIDED BY THE NATIONAL CANADIAN CELIAC ASSOCIATION CAN BE FOUND HERE:
https://www.celiac.ca/news-events/covid19/
Celiac Disease and Corona Virus (COVID-19)
DECEMBER 2020 UPDATE
PAC statement on COVID 19 Vaccination
A vaccine has recently been approved in Canada for COVID-19 and we anticipate more vaccines will be available in the future. Our celiac community is asking for guidance of vaccination for COVID-19. At the beginning of the Covid-19 pandemic, there was a concern that people with celiac disease might be at increased risk of contracting COVID-19 and had severe outcomes from the infection, given prior studies suggesting increased risks from pneumonia and viral infections. Thus far, we have learned from an international large study1 and celiac registry2 that individuals with celiac disease are not more likely to contract COVID-19 or to have adverse outcomes from COVID-19 infection compared to the non-celiac population. However, we have seen the devastating effects of COVID-19 in the Canadian and worldwide population, and therefore, mass vaccination is crucial to provide immunity against this virus. We recommend that people with celiac disease receive the COVID-19 vaccine approved according to their provincially determined prioritization schedules. Having a diagnosis of celiac disease should not affect the efficacy of the vaccine and should not be associated with any added adverse outcome from vaccination. It is important to clarify that celiac disease is not considered an allergy, and therefore, there is no anticipated need to take any additional precaution when proceeding with vaccination.
MARCH 2020 STATEMENT AND UPDATE — BACKGROUND INFORMATION ON COVID-19 AND CELIAC DISEASE
Information from the National
Canadian Celiac Association Web Page
”Patients with only celiac are not
immunocompromised, unless they are taking medications for other medical
conditions which are immunosuppressive. Like everyone, they should exercise
careful infection control practices, including washing hands with soap and
water frequently, and avoid touching the eyes, nose and mouth. Patients with
other comorbidities such as diabetes may be at higher risk of severe infection
and should take additional precautions.”
A Celiac disease expert Dr. Alessio
Fasano, chief of Pediatric Gastroenterology and
Nutrition at Mass General Hospital for Children, has provided some information
also.
minimizing
prolonged (more than 10 minutes), close (less than two meters/ six feet)
contact
between
other individuals in public,
avoiding
greetings that involve touching such as handshakes,
disinfecting frequently
used surfaces,
following public health
advice related to self-monitoring and self-isolation if you have travelled or
have been exposed to someone ill with the virus, and
considering avoiding
travel, crowded places and events, especially if you are at higher risk (e.g.
seniors and those with underlying medical conditions)
How can I
reduce my risk of infection?
Good hand hygiene provides
significant protection from viral respiratory illnesses.
People are encouraged to
take common prevention measures, including regular handwashing with soap and
warm water for at least 15 seconds. Make sure to dry your hands thoroughly. Or,
you can use an alcohol-based hand cleanser if your hands are not visibly dirty.
It is especially important to clean your hands:
after coughing or sneezing
when caring for a sick person
before, during and after you prepare food
before eating
after toilet use
when hands are visibly dirty
You should also cover your
mouth and nose with a tissue when coughing or sneezing, or you can cough or
sneeze into your sleeve. Throw used tissues in the garbage and immediately wash
your hands, or use an alcohol-based hand cleanser.
Avoid close contact (within
2 meters/6 feet) with anyone showing symptoms of a respiratory illness, such as
coughing or sneezing.
Children and adolescents
should avoid sharing food/drinks (e.g. sippy cups and water bottles), musical
instruments or other things that have been in a person’s mouth (e.g.,
soothers).
Please
stay safe and healthy during this time
We shall be updating individuals on this webpage, our
Facebook Page, Celi-yak Newsletter and as well our email list.
Dr. Don Duerksen from the Canadian Celiac Association’s Professional Advisory Council and Susan Finlay, Representative from Manitoba Chapter of the Canadian Celiac Association interviewed on CTV Morning Live for
A major national baker is now producing a new line of gluten-free baked goods. Weston Bakeries has launched the All But Gluten line, which includes bread, focaccio, muffins, brownies, macaroons and pizza shells.
The line is produced in a gluten-free facility and bears the CCA GCFP certification. All But Gluten products are available locally at Walmart stores.
If you don’t already have a waffle maker, you might think about getting one. One of our readers, Sandra, has sent us this recipe for delectable Belgian waffles. It’s quick, easy and of course, gluten-free.
“I started making these waffles for my teenage son. Soon his friends were starting to invite themselves over for sleepover parties just so they could have my waffles in the morning.”
“They don’t care that they’re gluten-free”, Sandra explains. “Just top them with butter and syrup and they’re fantastic. To make them special, top with yogurt and fresh fruit, or hit it right out of the park with whipping cream.”
Here’s Sandra’s recipe.
1 cup rice flour
1/2 cup potato starch or corn starch
1/4 cup tapioca flour
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
2 eggs or or 1/3 cup egg substitute
1 and 1/2 cups buttermilk
1/4 cup canola oil
1/2 teaspoon vanilla
Preheat waffle iron to desired setting. In a large bowl, mix together the flours, starch, baking powder, salt and sugar. In a separate medium bowl, beat the eggs. Add the buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix until well-combined and moistened. Cook according to waffle maker’s directions.
This recipe makes about 3 large Belgian waffles. Serve immediately with your favourite toppings.
To submit your favourite gluten-free recipe, or anything worth posting, send an e-mail to recipesmbcca@gmail.com.
Another “quick service” hamburger restaurant is offering documented gluten-friendly options. We were recently made aware of a page on Wendy’s website entitled, Canadian Menu Items Without Gluten. These items include burger patties, sides, salads and desserts*. Isn’t it nice to have more and more options on the road?
*As always, read documentation completely and speak with your local food service manager to satisfy yourself that your dietary needs can be met.
Twenty years in the making, Canada’s new Allergen and Gluten labelling regulations finally came into full force on August 4, 2012.
The new rules apply to priority allergens in foods known to cause 90 per cent of reactions:
Wheat
Glutens (oats, barley and rye)
Peanuts
Eggs
Milk
Tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, walnuts)
Soy
Sesame seeds
Seafood (fish, crustaceans and shellfish)
Sulphites
Mustard seed
The rules will require a listing of allergens in smaller components of the product. For example, if a product includes “spices,” the label must list any allergens, glutens or sulphites contained in the spices.
How is this going to change your grocery shopping experience? The CCA has created some resources to help to get you up to speed. Click here to check them out.
If you don’t already have a waffle maker, you might think about getting one. One of our readers, Sandra, has sent us this recipe for delectable Belgian waffles. It’s quick, easy and of course, gluten-free.
