Sunday, December 4, 2011

Forbes Pharmacy Goes Gluten Free


Forbes Pharmacy in West Shore, Victoria, BC offers a wide selection of unique GF products with an emphasis on good nutrition. Susan and Mandy are eager to assist you and welcome new product suggestions.

Additional Services:
• Lux Spa - Lux Spa
• Veterinarian Compounding - we help make medicating your pet a treat.
* Addiction Services
* Compounding
* Custom Orthotics
* Bracing & Specialty Footwear
* Blister Packing with Free Delivery
* Home Health Care and Rentals
* Breast Pump Rentals
* Sigvaris
* Dynamic Footworks
* PerCuro Clinical Research Ltd.
**Forbes Pharmacy Seniors Day - 15% off your purchase last Thursday of Every Month**


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.


http://www.nutracleanse.biz/retailers.php

http://www.nutracleanse.biz/testimonials.php
.



Friday, October 21, 2011

World’s Best BBQ Sauce is Gluten Free!


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!


Sauces

Seasonings

Cattle Boyz Recipe File

Cattle Boyz' retailers near you

Follow us on Facebook!
Follow us on Twitter!"


Thursday, October 20, 2011

New GF Store in Montreal a Real Pearl!*

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

GF Eco Tourism in Colombia!


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 info@colombiaworldtours.com.


Vegan, Vegetarian & gluten-free options.

Thursday, August 25, 2011

Café booboo Makes The Celiac Scene!


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!


View Salad, Soup & Congee Menu

Cookie, Muffins & Dessert Menu


Café booboo

533 Richmond St W

Toronto

416-551-5599

www.cafebooboo.com

cafebooboo@rogers.com

Follow Café booboo on Facebook

Follow Café booboo on Twitter

Thursday, July 21, 2011

The Noodle Box Launches Gluten-Free Menu

This extremely popular South-East Asian Noodle Bar spells out their commitment to their gluten-free and wheat-free customers on their new GLUTEN-FREE MENU!

"Noodle Box Food is cooked by hand, fresh to order from whole ingredients that are prepared in each restaurants’ kitchen. We take food quality seriously and strive to provide foods that are fresh, flavourful, healthy and balanced. Because we cook in this way, we are able to offer a menu that customers may modify to their own dietary and nutritional needs.

We give you the rundown on what to order, and what changes you need to request. We offer rice noodles as an alternative to wheat noodles, as well as white and brown jasmine rice. You can also add in roasted cashews, extra crushed peanuts, or even a fried free range egg to gussy up your dish!

When you let our staff know that you have dietary preferences or intolerances, our cooks will reset their station with fresh utensils, cloths and clean hands, and pay close attention to the cooking process to ensure your confidence in the integrity of our product. Having said this, we cannot guarantee anything 100%, wok frying can be chaotic and we ask our customers to take responsibility for making informed choices about their diet."

For locations, see http://www.thenoodlebox.net

Testimonials:

"Seriously, The Noodle Box is one of the best little restaurants in the city." --Mike O., Port Moody, BC

"...if you love a good Asian noodle dish, definitely check this place out. But fair warning, you may get addicted"--Cameron M.,Vancouver, BC

I love how you’re now offering reusable chopsticks! Looking forward to trying them out on my next visit.
 Jennifer - Victoria, BC

This place is a fun little joint, very inviting decor and the staff was extremely pleasant and casual. 
Garrett N.,YELP review


Friday, July 8, 2011

Wok Box Wheat Free NOT Gluten Free

Caution: Wok Box Restaurants serve wheat-free NOT gluten free sauces.

TheCeliacScene.com has been receiving suggestions that local Wok Box franchisees are indicating that they can provide gluten-free options. However, in cooperation with proactive members of the Vancouver Chapter of the Canadian Celiac Association and a Wok Box restaurant in their area, TheCeliacScene.com was provided with the following information about Wok Box sauces from their corporate office in May 2011:
“Currently the sauces we produce that are wheat free are Mongolian, Szechuan, Pan Thai, Jungle and Bulgogi. To be wheat free you must have these sauces paired with rice or rice noodles. ...it is merely impossible to say we are (Gluten Free) due to the list of products we use to make the sauces. ...there is no way we can guarantee this (providing gluten free meals) to the customer and or be responsible for someone getting an adverse reaction. "

Unfortunately, TheCeliacScene.com continues to receive information, as recently as June 25, 2011, that Wok Box franchisees are promoting, perhaps unknowingly, their wheat-free dishes as being gluten free.

TheCeliacScene.com put in a call to Ray Ho, Wok Box Marketing Manager on June 30th, 2011 to inform him about the gluten-free claims his franchisees were making. He was made aware of the difference between wheat free and gluten free and of the seriousness of making such claims for customers with celiac disease. I invited him to make a statement in these regards that would capture Wok Box’s concern for his gluten free customers. This was his written reply on July 7th:

“Before we proceed to claim or disclaim gluten in our products, we feel it is necessary to take another closer look at the products (that are currently labelled wheat free) by carefully checking all ingredients to see if there are, in fact, any gluten in them.”

TheCeliacScene.com is concerned that Wok Box would allow a pervasive misconception to persist while they undertake to determine, after the fact, whether the gluten-free claims that their franchisees are making can be empirically corroborated.

Diners adhering to a gluten-free diet may wish to refrain from consuming food that Wok Box franchisees promote as being gluten free while Wok Box deliberates on their ingredients and their commitment to their customers’ safety.
Thank you for your attention.

Monday, July 4, 2011

Celiac-Friendly Quebec!

‎180 celiac-friendly Quebec restaurants have just been posted onwww.theceliacscene.com. Now those new to the diet or new to Quebec can begin to unravel the mystery of Canada's most romantic province!

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!

Ellen Bayens
The Celiac Scene
www.theceliacscene.com
ph 250-727-6275
Fx 250-727-1574
http://twitter.com/theceliacscene
http://www.facebook.com/ The Celiac Scene
http://theceliacscene.blogspot.com/
http://bit.ly/KelownaConference2012

Thursday, June 30, 2011

Cedar Moon B and B is Gluten Free


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
Getting here

Cedar Moon B and B
736 Beddis Rd
Salt Spring Island, British Columbia
Canada
250-537-2627

Saturday, May 14, 2011

Chef to Plate 2011 - Gluten-Free Awareness

An initiative of the Gluten Intolerance Group of NA®, Chef to Plate is a grass-roots campaign to help spread awareness of celiac disease and gluten intolerance. For the month of May, restaurants that already have a gluten-free menu and a solid working understanding of serving the gluten-free community have been invited to help spread awareness of gluten-sensitive diseases to people in their community. Find participating restaurants across the United States and Canadaby exploring the interactive map below. Then get out and "Celebrate Restaurants Serving Up Gluten-Free Awareness!"
___________________________________________________________

____________________________________________________

______________________________________________________




Tuesday, May 10, 2011

Celiac Association Conference 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!
Click here for The Celiac Scene's
interactive map or download your own copy at Eat, Play, Love GF Ottawa!
Register in person at the Registration Desk at the Ottawa Conference Centre after 4pm Friday, May 13 or after 8 am Saturday, May 14th.

Tuesday, April 26, 2011

Sauce Restaurant & Lounge Hits The Scene!

Sauce Restaurant and Lounge stepped up to the gluten-free plate during Tourism Victoria's first-ever Celiac Friendly Dine Around Campaign and triumphed! They ran with the concept and developed a dedicated menu of quality items made from scratch to welcome the gluten free every day of the year!
Chefs Gary and Mike sourced quality ingredients, set up colour-coded systems to prevent cross contamination and created such tantalizing concoctions that even regular diners order them! A fun atmosphere fabulous for staff parties, birthday gatherings or celiac celebrations of any sort, enjoy a great experience that just happens to be gluten free!
Laid back, local and listening to the needs of the gluten free!

Wednesday, April 13, 2011

Dantessa's Makes The Scene!


Conveniently located right around the corner from Elgin Street in the heart of Ottawa's tourist district Dantessa Italian Restaurant & Bar offers delectable celiac-friendly fare at reasonable prices i.

**Gluten Free**
We offer a wide variety of items from veal to pasta, always prepared in dedicated, clean cookware. Only the freshest ingredients are used to create your meal to order and all of our sauces are reduced or thickened with cream. Staff undergo training and are supervised to prevent cross-contamination from the moment your order is taken until it is delivered to your table.

**Wine List**
Our in-house sommelier has compiled an impressive wine list at very reasonable prices. Please ask about our innovative pairings.

**Parking**
Dantessa Italian Restaurant is located in the Extended Stay Hotel. You are most welcome to use their parking lot while you dine with us.

Rock Cod Café Serves the Gluten Free!


At the Rock Cod Café, your health and enjoyment are important to us. When we prepare celiac-friendly meals, we use clean, separate pans, separate flippers, separate cutting board and employ good hand washing techniques to minimize the risk of cross contamination. Our waitstaff can advise you on which salads and asian bowls are suitable and our chefs can prepare salmon, halibut, cod, prawns, steak and chicken as you like for an excellent dining experience. At the Rock Cod Café, we believe how you are served is just as important as what you are served!! We look forward to seeing you soon!
Just one meal and you’ll spoil your appetite forever with amazingly good food. BIG food.

Tuesday, April 12, 2011

Long-Overdue FDA Labeling Regulations Could be the Icing on World’s Largest Gluten-Free Cake

WASHINGTON, D.C. – March 29, 2011Prominent 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.

For more information please visit http://www.1in133.org or contact info@1in133.org.

=

Thursday, April 7, 2011

Attitudes on Genetic Testing for CD


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:
cb2280@columbia.edu]
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.

http://www.surveymonkey.com/s/GTCD1MP

If you have questions, please contact Michele Pallai at mp2507@columbia.edu or (212) 305-5590.

Thank you very much for your time and consideration.

Cynthia Beckman
Director of Development
Celiac Disease Center at Columbia University
Harkness Pavilion
180 Fort Washington Avenue
Suite 934
New York, NY 10032
Tel 212.342.4529
Cell 646.812.1212
Fax 212.342.0447

cb2280@columbia.edu
www.celiacdiseasecenter.org