Sunday, December 4, 2011
NutraCleanse: HIgh-Fiber Food Source
NUTRACLEANSE is a high fibre food source. It is gluten free and all-natural. With NutraCleanse you'll nourish your body, cleanse your colon, lose weight fast, lower your cholesterol and blood pressure and more! This amazingly simple, yet powerful, product is a daily high fibre supplement for people across North America.
NutraCleanse is based on a 150 year-old Finnish recipe and is designed to promote daily regularity and optimum colon health. And there are numerous additional healthj benefits you'll get from continued use...
The subject of constipation is not a pleasant topic for conversation, but it does affect over half of North Americans! NutraCleanse improves regularity almost instantly. If you've ever experienced constipation or irregularity then give NutraCleanse a try, you'll be glad youi did!
THE SOLUTION? All-natural NutraCleanse makes up for the lack of fiber in your diet, cleanses your colon, will effortlessly shed pounds off your body weight fast and may even help prevent colon cancer by dramatically increasing fiber.
Friday, October 21, 2011
Cattle Boyz BBQ sauces use only the finest all-natural ingredients to create a sweet, tangy barbeque sauce with a spicy kick. No additives. No MSG. No Gluten. The international award-winning Cattle Boyz Original BBQ Sauce makes an excellent glaze, marinade, dip or condiment on beef, pork, poultry, seafood and vegetables. Cattle Boyz Sweet Chili Sauce is just as versatile and ideal for ribs. Cattle Boyz also offer spice blends that will liven up meats, seafoods, roasts, chilis, soups and stews. All gluten free!
Thursday, October 20, 2011
Louise Pearl's new grocerybakery-kitchen in Dorval is certainly targeting a niche market: people on gluten-free diets.
As a food-industry consultant who also is head of the Quebec chapter of the Canadian Celiac Association, Pearl said this background made it a natural for her to open Louise Sans Gluten Free, on Dumont St. just west of the Fénelon Blvd.-Highway 20 interchange.
Her goal is to offer people with celiac disease a one-stop place to shop for gluten-free foods, from freshly baked breads and desserts and candy to packaged goods like pasta and soy sauce.
"Those of us who have to eat gluten-free, normally our shopping methods require going to many, many stores to find the things we need. There's a little bit in lot of different places," she said. "You can find gluten-free foods in health food stores, a bit in some grocery stores. For normal people what is a trip to the grocery store, can for us be a trip to four, five or six stores."
Pearl said she came across many gluten-free options while working as a consultant in the food industry.
"I realized many companies I helped transform to gluten-free production ended up with no shelf space (in stores)," she said.
Gluten is a protein found in wheat, rye and barley. Commercially sold oats could also pose a problem for a gluten-free diet if it comes in contact at the production plant with the other three grains, Pearl said, adding she offers uncontaminated oats for sale at her store.
"For us to shop in a grocery store, you constantly have to read labels. Is this safe? is this not safe?" she said. "A lot of times it's not indicated, like the source of the hydrolyzed vegetable proteins, so you put it back on the shelf because you don't know if it's from a grain you can't eat."
Her target market includes people with celiac disease, an auto-immune condition that can disrupt the absorption of nutrients in the small intestine, which effects about one per cent of Canadians, and those who have a gluten intolerance, estimated at about five per cent of the general population.
"So there are a lot of people who eat gluten-free," she said. "Some people eat gluten-free for the wrong reasons, some think it's a healthy diet and they'll lose weight. That's a misconception because we can't eat products with wheat, rye, barley and oats, so you eat less of them, you eat less bread.
"People think a gluten-free diet is a healthy diet by eliminating the carbs. But you have to be careful with the products we eat that are not enriched. We have to use starches to balance out the mixes of flour. So it's not necessarily the healthiest if you don't go look out for nutrients, fibre and vitamins elsewhere in your diet."
Since her store opened in midJuly, Pearl said people from all around Montreal have come to shop.
"It's a kind of diet people will travel a fair distance to get what they need," she added. "So they don't just come from the West Island. It's destination shopping. It's specialized food, and you will go where you can find it."
Aside from the groceries, bulk foods and baked goods, Pearl also offers a lunch counter (sandwiches, quiches, soups and salads) Wednesdays to Saturdays, as well as cooking classes at the store, which is open Tuesdays to Saturdays.
Since its grand opening event in late August, the store has been buzzing, Pearl said, adding she is considering reorganizing the back of the store for more storage space and to offer more bulk food supplies.
"I knew we would grow, but this fast is really nice," she said.
Pearl currently runs the store with a few employees, plus some help from family and friends.
For information on the store, check louisesgft.com or call 514631-3434; for more on celiac disease, check celiac.ca or celiacguide.org.
*Reprinted with permission of the author Albert Kramberger of The Gazette. For original article, please see http://westislandgazette.com/news/26027
Monday, October 17, 2011
Colombian tour operator, Colombia World Tours, is offering meal plan options for gluten-intolerant, vegan, vegetarian, and people with food allergies.
Young Canadian scientist turned entrepreneur, Dr. Vivian Kulaga, is putting a long-awaited dream of celiacs, vegans, vegetarians, and people with food allergies, literally on the map and she's doing it in Colombia. Dr. Kulaga, or “allergic girl”, as she calls herself, has taken her struggle of travelling with extensive food allergies and combined it with her love of travel to make “lemons into eco-tourism” as she calls it.
“I know how frustrating it can be to try to explain to a well-intentioned waiter - in a foreign language - that even a little bit of butter is bad”.
Vivian, suffering from a multitude of food allergies and intolerances (dairy and soy to include a few) has made it her personal mission to make life easier for those in the same boat by giving them a break on one of her company's all-inclusive eco-adventure tours. Typical vacation packages aren't geared to cater to travellers with special diets, and so people with allergies, intolerances, or non-mainstream diets can't escape worrying about their food.
“The constant vigilance can be stressful, and is the opposite of what a relaxing vacation is supposed to be. Sometimes I just want a vacation from cooking, reading food labels, and having to continuously explain my dietary needs to people who often just don't get it...”
How does Colombia World ensure such special meal plans?
“We only work with restaurants where we personally know the owner and chef and are confident in their knowledge regarding the special food preparation issues. We also don't compromise on destination, so we hire private cooks/chefs and book appropriate facilities to personally prepare the special meals where needed. Because our groups are small we are able to manage individuals on a personal basis.”
The best part Vivian says about her company's vacations is that unlike other travel industry providers that can accommodate special diets, Colombia World's tours don't just stay put but rather travel from destination to destination – not an easy feat when dealing with special diets!
“We travel from city to town, to coffee plantation, to mountain, to hot springs, to beach....”
Colombia World Tours is passionate about Colombia, special food needs, and the environment. Their small-group tours travel across Colombia's breath-taking coffee growing region and luscious Caribbean coast. Colombia World also is a supporter of eco-friendly practices, and the local communities which their tours visit.
For more infomation please visit www.colombiaworldtours.com or
Contact Dr. Vivian Kulaga at (647) 800–8227 or firstname.lastname@example.org.
Vegan, Vegetarian & gluten-free options.
Thursday, August 25, 2011
Nestled in the Fashion District of downtown Toronto, Café booboo is a dedicated gluten-free café and retail shop specializing in takeout deli salads, homemade soups and fresh baking daily.
Read the review in blogTO!
533 Richmond St W
Monday, August 1, 2011
Contributions of celiac diners from across Canada have made these Province Overviews possible:
Thursday, July 21, 2011
Friday, July 8, 2011
Monday, July 4, 2011
Additional restaurant suggestions are already pouring in from visitors to these maps so watch for the Quebec restaurant scene to explode!
Maps to celiac-friendly establishments in British Columbia, Edmonton, Saskatchewan, Manitoba, Nova Scotia and Newfoundland have been updated and ready for you to explore.
If your plans include heading down the open road this summer, please check http://bit.ly/GFFastFood for links to over 100 fast food franchises across North America, their locations, GF menus, allergen guides or information on how they accommodate celiac diners.
The Celiac Scene is committed to providing reputable information about where the gluten free can dine no matter where they are in Canada!
Wishing you safe travels and delicious dining this summer!
The Celiac Scene
http://www.facebook.com/ The Celiac Scene
Thursday, June 30, 2011
Cedar Moon Bed and Breakfast is a small family farm with chickens and a bunny, two ducks and lots of deer. We grow our own veggies and sell our organic eggs at the end of the driveway. Our permaculture garden and orchard are eight years in the making and lots of fun to explore. Our bed and breakfast strives to be green - with no chemicals used in the suite. We have hardwood floors, lots of natural light and no smoking on the property. Our private, idyllic bed & breakfast will give you a relaxing blast of country life - complete with ocean breezes, roosters calling and deer peeking in your windows.
Our family is gluten free and we cater to any other dietary requirements you may have. Gluten-free baking is provided at no extra charge. Breakfasts can include:
• puffed apple pancake, baked in a cast iron pan & served hot with whipped cream
• home-made flan served with fruit
• gluten-free granola served with fruit and yogurt
• savory gluten-free scones or gluten-free tea biscuits
• served with cheeses, jams, butter and orange juice - all organic
For longer stays, I change the breakfast up every morning so that you can try something new.
Please explore the idyllic setting we are so pleased to share with you at www.CedarMoonSaltspring.com
What to do on Salt Spring
Rates & Policies
Cedar Moon B and B
736 Beddis Rd
Salt Spring Island, British Columbia
Saturday, May 14, 2011
View Chef to Plate - Czech Republic May 15, 2011 in a full screen map
Tuesday, May 10, 2011
The flagship event of the year for celiacs across Canada takes place this weekend, May 13 to 15, in Ottawa, Ontario, Canada! Celiacs from 28 Chapters across the country, their members and the general public in the Ottawa area will converge upon Ottawa Conference Centre for the best in gluten-free food, experts in the disease,and the manufacturers who support us!
Tuesday, April 26, 2011
Wednesday, April 13, 2011
Tuesday, April 12, 2011
WASHINGTON, D.C. – March 29, 2011 – Prominent members of the burgeoning gluten-free communityannounced today a collaborative “1in133” event on May 4 to build the world’s largest gluten-free cake as part of an effort to draw attention to the Food and Drug Administration’s (FDA) delay in finalizing standards for gluten-free food labeling. The name is derived from the fact that at least one in every 133 people in the U.S. suffers from celiac disease. Research now indicates that while as many as 3 million Americans has celiac disease, another 18 million have gluten sensitivity; both groups must entirely avoid gluten as a medically-necessitated diet.
To kick-off Celiac Awareness Month – globally recognized in May - the 1in133 event is being hosted at the Washington, D.C., Embassy Suites Convention Center on May 4 and will culminate with a V.I.P. reception for federal lawmakers, concerned members and friends of the gluten-free community and gluten-free food manufacturers. With pre-eminent guest speakers and information on a petition advocating for the FDA to take action on determining a gluten-free food-labeling standard, the 1in133 event will reinforce the need for such standards.
“This is a very serious autoimmune disease,” cautions Dr. Alessio Fasano of the University of Maryland Center for Celiac Research. “It deserves equally serious food labeling laws.” Fasano, one of the world’s leading researchers in celiac disease and a leading proponent of a federally mandated gluten-free standard, will be the 1in133 event’s guest speaker.
Seven years ago the FDA was tasked with developing and implementing standards for gluten-free labeling as part of the Food Allergen Labeling and Consumer Protection Act (FALCPA). The standards have yet to be completed and have left millions of Americans with celiac disease and gluten intolerance at risk of illness from contaminated food.
Currently, U.S. food manufacturers can claim “gluten-free” on product labels without appropriately informing consumers if a product is truly free of all potentially harmful ingredients. As a burgeoning market -- $560 million in sales in 2004 and projected sales of approximately $2.6 billion in 2012 -- gluten-free food products have brought many newcomers to the space claiming gluten-free status on their labels while not necessarily removing all potential allergens. Other manufacturers are reluctant to label their products “gluten-free” because there is no accepted standard. This disparate situation leaves consumers who eat gluten-free to guess which products are actually safe for consumption.
FALCPA was passed to protect food-allergic and celiac patients from having to decipher ingredient labels through sometimes-harmful trial and error efforts. The law, which requires the top eight allergens to be clearly listed on ingredient statements, did not require disclosure of barley or rye, the other grains that are toxic to those with celiac disease and other gluten sensitivities. The 2004 mandate for the FDA to develop and implement gluten-free food labeling requirements would fill that void.
The 1in133 event is the brainchild of Jules Shepard noted gluten-free author, baking expert and celiac community advocate, and John Forberger, a winning gluten-free triathlete and active blogger. Event sponsors include Whole Foods Market, The University of Maryland Center for Celiac Research, The University of Chicago Celiac Disease Center, the Gluten Intolerance Group of North America, Celiac Disease Center at Columbia University, Glutino Foods, Bob’s Red Mill, and many others. Event coordination is contributed by Aaron E Flores, Executive Chef, Embassy Suites D.C. Convention Center.
Proceeds will benefit the American Celiac Disease Alliance (ACDA), a non-profit volunteer organization that advocates for the needs of people with celiac disease and gluten sensitivity. The ACDA spearheaded the grassroots campaign which was instrumental to the passage of FALCPA.
Thursday, April 7, 2011
Reposted in support of the work undertaken by the Celiac Disease Center at Columbia University. Please add to the understanding of perceptions within the celiac and gluten-free communities by completing this brief survey. Doing so assists reputable organizations in providing the very best information on Celiac disease and its proper diagnosis.
From: Cynthia Beckman [mailto:email@example.com]
Sent: Wednesday, April 06, 2011 6:17 PM
To: 'Cynthia Beckman'
Subject: Research Study on Genetic Testing
If you or a family member have celiac disease or a gluten intolerance, I hope you will consider completing our online research survey. Details and the link follow.
The Celiac Disease Center at Columbia University invites you to participate in a research study looking at individuals' knowledge of genetic testing of celiac disease and their potential concerns with such testing. The goal of this study is to increase understanding of the factors associated with making an informed decision regarding such testing and to better provide the necessary information to make such a decision.
We have developed a brief survey to address some of these factors; it takes approximately 5 minutes to complete. The survey is anonymous; no identifying information is collected. If you agree to participate in this study, the online survey can be accessed through the link below.
If you have questions, please contact Michele Pallai at firstname.lastname@example.org or (212) 305-5590.
Thank you very much for your time and consideration.
Director of Development
Celiac Disease Center at Columbia University
180 Fort Washington Avenue
New York, NY 10032