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The Gluten-Free Diet and The Prevention of Cross-Contamination General Information Programs

Celiac Disease. The Gluten-Free Diet and The Prevention of Cross-Contamination General Information Programs. The Nature of Celiac Disease. Celiac Disease is an autoimmune disease. It is one of the most common autoimmune diseases. The autoimmune response occurs in the gut.

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The Gluten-Free Diet and The Prevention of Cross-Contamination General Information Programs

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  1. Celiac Disease The Gluten-Free DietandThe Prevention of Cross-ContaminationGeneral Information Programs www.calgaryceliac.com

  2. The Nature of Celiac Disease • Celiac Disease is an autoimmune disease. • It is one of the most common autoimmune diseases. • The autoimmune response occurs in the gut. • It is triggered by Gluten, a storage protein in wheat, barley and rye. www.calgaryceliac.com

  3. The Nature of Celiac Disease • The onset of CD can occur at any age. • All people diagnosed with CD will have intestinal damage. • The villi become inflamed, flattened and disappear. • Nutrients, including carbohydrates, proteins, fats, vitamins and minerals, can no longer be absorbed. • This leads to malnutrition and other serious health problems. www.calgaryceliac.com

  4. Frequency of Occurrence • CD occurs in almost 1% of the population. • CD occurs in 1 in 22 first degree relatives. • CD occurs in 1 in 39 second degree relatives. • CD occurs in 1 in 56 people with gastro-intestinal symptoms. • CD occurs in 1 in 133 of the ‘not at risk population. www.calgaryceliac.com

  5. Treatment of CD The only treatment for Celiac Disease is a STRICT GLUTEN-FREE DIET FOR LIFE Even small amounts of gluten can be harmful to people with Celiac Disease and can cause continued small bowel damage. www.calgaryceliac.com

  6. What Happens When We’reGlutened? • The accidental ingestion of gluten does not cause the profound anaphylactic response that is common with peanuts and other allergens. www.calgaryceliac.com

  7. What Happens When We’re Glutened? • Many people with CD will have immediate intestinal symptoms. • Many will have headaches or other non- intestinal symptoms. • Many will have delayed symptoms. • Many will have no symptoms but will still have intestinal damage which can lead to other illnesses. www.calgaryceliac.com

  8. What Happens When We’re Glutened? The progression of damage to the villi www.calgaryceliac.com

  9. What Happens When We’re Glutened? www.calgaryceliac.com

  10. What Happens When We’re Glutened? www.calgaryceliac.com

  11. Major Concerns • Increase Awareness • Safe Ingredients • Hidden Sources of Gluten • CROSS CONTAMINATION www.calgaryceliac.com

  12. Gluten Containing Grains & Grain Products Barley Bulgar Cereal Binding Couscous Durum Einkorn Emmer Filler Farro Graham flour Kamut Malt Oats* Roux Rye Semolina Spelt(Dinkel) Triticale Wheat Oats are currently excluded from the gluten-free diet because of the high risk of contamination from gluten containing grains www.calgaryceliac.com

  13. Gluten-Free Grains & Grain Substitutes Amaranth Arrowroot Buckwheat Cassava Corn (Maize) Dahl Flax Legumes Millet Nuts Poi Polenta Potatoes Quinoa Rice Sago Sorghum Soy Tapioca Teff Wild Rice www.calgaryceliac.com

  14. Other Gluten-free Foods • Fresh meat, poultry, fish and seafood • Fresh vegetables and fruits • Eggs • Cheese and other dairy • All products made with gluten-free ingredients www.calgaryceliac.com

  15. The Questionable Products Baking powder Beverage mixes Bouillon cubes Cheese spreads Condiments Dried fruit Dry roasted nuts Flavourings Herbal teas HPP/HVP Ice cream and yogurt Icing sugar products Imitation seafood Licorice and candies Marinades and sauces Modified food starch Pilaf mixes Processed meats Puddings Rice and soy beverages Salad dressing Seasonings Seasoned fries Self basting poultry Smarties* Soups and broths Soy sauce Worcestershire sauce www.calgaryceliac.com

  16. Preventing Contamination &Cross-contamination • When preparing a gluten-free meal, it is important to prevent contamination of the gluten-free foods with gluten-containing food particles and residues. • Even small amounts of gluten can result in continued intestinal damage for people with CD and DH • Care must be taken to ensure that gluten-free foods remain gluten-free. www.calgaryceliac.com

  17. Preventing Contamination &Cross-contamination • Select a preparation area that is separate from other food preparation areas. • Air-borne flour and other gluten-containing particles can contaminate gluten-free foods. • Ensure all preparation surfaces, cooking surfaces and cooking utensils have been thoroughly cleaned, including counter top, meat slicer, grill surface, cutting boards, bowls, knives, utensils, thermometers, cleaning cloths. www.calgaryceliac.com

  18. Preventing Contamination &Cross-contamination • Use dedicated pots, pans, utensils and cutting boards whenever possible. • Rolled edge pans are easier to clean. Scrub with soap and water to ensure removal of gluten-containing particle. Disinfect according to current standards of practice. www.calgaryceliac.com

  19. Preventing Contamination &Cross-contamination • Follow impeccable hand washing practices. • Use sanitary gloves for food preparation and change them before handling GF foods. • Ensure the powder used is gluten-free. Even powder-free gloves can have trace amounts of powder. • Become knowledgeable about special needs diets and menu selections. Educational programs are offered through many of the local chapters of the Canadian Celiac Association. www.calgaryceliac.com

  20. Preventing Contamination &Cross-contamination • Ensure all ingredients are gluten-free. • Check product ingredients regularly. Manufacturers and suppliers can change ingredients without notice. • Ensure that anti-caking and flow agents are GF. These agents may not be identified in the ingredient lists. • Use boldly labeled, air tight containers for all products designated as GF. • Prepare GF meals before other menu selections www.calgaryceliac.com

  21. Preventing Contamination &Cross-contamination • Clean utensils must be used for each condiment, butter, sauce and all other items. • Use individual portions and/or squeeze bottles. • Deep fryer oil previously used for gluten-containing foods is unsafe for gluten-free cooking. • Fresh water must always be used for boiling, poaching or steaming. www.calgaryceliac.com

  22. Preventing Contamination & Cross-contamination • Use the top oven racks. • Use caution with convection ovens. • Use toaster bags to prevent contamination of GF bread products. • Arrange buffet tables with gluten-free selections first and separated from the gluten-containing selections. Label them. • Bulk bins can be a source for cross-contamination. www.calgaryceliac.com

  23. Using Safe Alternatives • Many common food products have safe alternatives: Eg. Soy sauce. • Safe thickening agents can be used in place of flour: Eg. Potato starch, tapioca starch. • Select pure spice blends rather than seasoning blends that may contain gluten-containing fillers. www.calgaryceliac.com

  24. Using Safe Alternatives • Many foods start out gluten-free and are glutened in menu preparation: Eg. Salads • Many food items have gluten-free alternatives: Eg. Pizza shells, pasta • Develop clearly identified gluten-free alternatives as part of a standard menu. www.calgaryceliac.com

  25. For More Information • Our website: www.calgaryceliac.com • National website: www.celiac.ca • Links to other chapter and resource websites • Email: Jo Anne Murray murray2@telusplanet.net www.calgaryceliac.com

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