Celiac awareness

For those who have this condition certain grains in common foods must be strictly avoided

The Canadian Celiac Association estimates that 99 per cent of people with celiac disease are undiagnosed and that one in 133 people in Canada are living with celiac disease. It is a medical condition where a protein called gluten damages the small intestine’s ability to absorb nutrients. The only treatment is a gluten free diet for life.

“Going gluten free” certainly has become popular with those that do not have celiac disease although there may be no benefit to them. Gluten free means strictly avoiding (even a microscopic crumb) the protein gluten which is found in many commonly eaten foods. Any food containing wheat, spelt, kamut, barley, rye and triticale or any foods that may have become cross contaminated by these grains would be harmful to a person with celiac disease.

Many grains are naturally gluten free (if not cross contaminated) such as: quinoa, rice, millet, corn and oats. These grains can be used on their own or as ingredients for gluten free foods. Recent studies have shown that pure uncontaminated oats may be used in the gluten-free diet with care.

How to shop gluten free

In 2012 new labelling regulations came into effect for packaged foods that required gluten to be identified using common words so it is clear whether gluten is in the product (or not).

1. Scan the Packaging – Check the front of the product as many products say “gluten free.” This claim is regulated and a sample of the food must pass testing to prove it does not contain gluten.

2. Look for Warnings – Warnings are a “Contains” or “May Contain” statement. If you see wheat, rye, barley, oats or gluten listed the product does not pass and is not safe to eat. If the contains statement does not list gluten sources it passes and is safe to eat on a gluten free diet.

3. Read the Ingredients – If there is not a “contains” statement read through the ingredient list. Again, if you see wheat, rye, barley or oats the product is not gluten free. If you do not see any gluten sources listed it passes and is safe to eat.

4. Make the Call – Not sure if its gluten free, call the manufacturer. They can provide information about their ingredients or cross contamination.

5. Do a Recheck – Ingredients and their production processes can change without notice. The only way to be sure is to follow the above steps every time you buy a packaged food.

Think beyond food

Food isn’t the only place you can find gluten. Health and beauty products, supplements and medications could also contain gluten. Be sure your Sobeys Pharmacist is aware that you have celiac