About The Canadian Celiac Association
The Canadian Celiac Association is the national voice for people who are adversely affected by gluten, and is dedicated to improving diagnosis and quality of life.
The Gluten Problem, Found, Treated, Cured.
Victoria Chapter -- helping people for 30 years
The Victoria Chapter is one of twenty-eight affiliated chapters comprising the Canadian Celiac Association. The Victoria Chapter first started in 1984. The Victoria Chapter covers Vancouver Island and the Gulf Islands and even has members in the Yukon. There are two satellite support groups on Vancouver Island, one in Nanaimo and one in Comox. We currently have around 430 members.
To view other celiac chapters across Canada, click here.
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If you are visiting this site for the first time check out our information about celiac disease, gluten intolerance, The Canadian Celiac Association and our local Chapter on this website or look at the Links page for more websites about travel, gluten free recipes, free newsletters or scientific research updates.
Anti Panic Sessions - for the Newly Diagnosed
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Who should be on a Gluten Free Diet?
If you are confused about who should be on the gluten free diet, follow this link and read an Allergic Living Magazine article by celiac expert Shelley Case, B. Sc., RD. Who should be on a gluten-free diet.
Article reprinted with very kind permission from Allergic Living Magazine allergicliving.com and Shelley Case, B.Sc., RD
Shelley Case, B. Sc., RD
Case Nutrition Consulting Inc., www.glutenfreediet.ca
Author: Gluten Free Diet: A Comprehensive Resource Guide
Medical Advisory Board: Celiac Disease Foundation, Gluten Intolerance Group, Canadian Celiac Association
Why test for Celiac before going Gluten Free?
Click here to find out why you should consider the benefits of testing before going gluten free.
FINDING GLUTEN FREE FOOD
Gluten Free Certification program -- how will it help you find trusted sources of gluten free food?
Over 7 million Canadians looking for gluten-free products are confused and overwhelmed by the number of gluten-free label claims in the market. They are looking for a trusted mark which guarantees food, drugs and pharmaceuticals are safe to purchase.
The CCA has spent several years developing a voluntary certification program based on a preventative approach for managing the production of gluten-free products. Through stakeholder collaboration with major health agencies, industry associations, retailers and government, the CCA is committed to developing activities/initiatives to add value for participating manufacturers, retailers, food service and farmers. This process will enable the CCA to sustain and expand the program moving forward.
The CCA developed the GFCP with the objective to:
- Help Canadian consumers to make clear and informed safe food choices
- Increase ease of access to identified gluten-free foods
- Broaden the scope of available gluten-free products
- Be trusted by medical doctors and other medical practitioners
- Be the TRUSTED MARK for consumers seeking gluten-free products in Canada
For more information about the Gluten Free Certification program click on GFCP
Federal Allergen and Gluten Labelling Law
Health Canada has amended the Regulations to enhance labelling requirements for specific priority allergens, gluten sources and added sulfites in pre-packaged foods sold in Canada.
What Do the New Labelling Laws Really Mean?
The new labelling laws combined with recent implementation guidance documents from Health Canada (HC) and the Canadian Food Inspection Agency (CFIA) have finally resolved the question about what the words “gluten-free” mean when found on package labels in Canada.
- Three ppm is the minimum level of detection
- Five ppm the minimum level that can be measured
- Ten ppm is a figure adopted by some certification programs
- Twenty parts per million is now the upper limit for gluten in products that make a claim to be ‘gluten-free.’ It is the limit identified by most medical professionals as safe for people with celiac disease.
Incidental gluten in quantities between 3 and 20 ppm in products labelled as ‘gluten-free’ will be investigated by the CFIA to determine whether Good Manufacturing/Importing Practices (GMP/GIP) are in place to minimize or prevent cross contamination with gluten. These products will NOT be subject to recall or re-labelling.
Gluten-containing ingredients must be clearly identified on a product’s ‘ingredient list’ or in a ‘Contains warning.’ Such products can NOT be labelled ‘gluten-free.’
Cereal-based ingredients such as glucose syrup and maltodextrin, made from wheat, can only be included in products labelled as ’gluten-free’ if processed so that gluten test results of <20 ppm can be achieved.
In summary, the new labelling laws and guidance documents define what the term ‘gluten-free’ means to consumers and manufacturers / importers alike. It also identifies the quantitative thresholds that require further investigation by the Canadian Food Inspection Agency as well as clearly identifying the ingredients that products labelled as ‘gluten-free’ cannot contain.
*Look for the Canadian Celiac Association’s comprehensive interpretation on their website celiac.ca
Click on link for more details of this landmark step forward for celiacs and those who are looking for gluten free food.
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