M&M Meat Shops Gluten-Free Product List

Thanks to member Michelle McFetridge who recently got this email reply from M&M Foods and shared it with us.

m-m-logoCurrently, a “gluten-free products” search is not available on our website. We hope to have this feature available soon. You can search for all of the M&M products that do not contain gluten using our filtered search & drop down menus. I would like to offer some information on our allergen protocols and some of the tools that we have in place to assist our customers who have allergies or sensitivities in making their food choices.

Customers with dietary restrictions, especially related to food allergies, sensitivities and intolerances, represent a growing portion of our customer base. In order to serve these customers better, we realize that accurate information on all ingredients in our food products, beyond the standard label declaration, is needed. With this in mind, we have requested of all our suppliers to search their ingredients for any sources of the eleven food ingredients commonly known to cause allergic reactions or sensitivities. The eleven food ingredients are peanuts, tree nuts, crustaceans/shellfish, fish, milk, egg, gluten/wheat, soy, sulphites, sesame and mustard. Their individual responses have been compiled into our Product Information Manual. As well, if the manufacturer identifies a significant risk of cross contamination with one of these ingredients, it is identified as present in our listing for that M&M product.

The M&M Gluten Free products (23) bearing the oval orange flash “Gluten Free” are specially made in facilities operating under gluten-free certification. Some of these products are:
Boneless Pork Chunks (172), Breaded Chicken Fillets (185), Country Style Chicken Breasts (207), Bacon Wrapped Chicken(208), Chicken Chunks ‘n Wings (286), Homestyle Mashed Potatoes (412), Cheddar Cheese Stuffed Potatoes (511), Gourmet Stuffed Potatoes (512), Broccoli and Cheese Stuffed Potatoes (513), TOO TALL® Chocolate & Cream Cake (619).
I have contacted our supplier for Fried Potatoes to clarify the processing steps and I will contact you again when I have additional information.

Consumers can use the nutrition and allergen search from their computers on our public website at http://www.mmmeatshops.com/en/home To access this nutrition and allergen search can be found on the ‘home’ page under the “NUTRITION & ALLERGEN INFORMATION” block in the middle of the page. You will be redirected to a page where you will have an option to do a filtered search. Select “ingredients to avoid’ and ‘gluten”. Our web site provides the nutritional information and allergen information for our more than 450 products, although complete ingredient listings are not available. We have approximately 164 products that do not contain gluten ingredients. For your convenience I have attached a list of our products that do not contain gluten.

DOWNLOAD PDF: M&M products that do not contain Gluten – December 2015

 

 

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Sourdough bread is OK for celiacs? NO!!!

By Sue Newell, CCA Operations Manager

Sourdough

The first time I heard someone with celiac disease claim that she could tolerate regular sourdough bread I was at a conference sponsored by one of the US celiac support groups. My seatmate insisted that she could have half a slice of sourdough toast every other weekend “without any trouble”. While I expressed concern about what was really happening to her gut, she was insistent and I let the matter drop.

Over the next few years, the same story popped up here and there on the Internet, claiming that the fermentation process that happens with sourdough somehow rendered the gluten safe for people with celiac disease. Since these articles were generally found on the loony side of the gluten-free spectrum, I still let it go unless someone specifically asked.

In the last few years, however, I have seen more and more articles suggesting that rumour is true. Some cited “studies” from Italy, along with lots of anecdotal evidence, and the articles started to appear in the mainstream press (even on CBC.ca).

The stories were appearing in the United States too, and Registered Dietitian Tricia Thompson, the Gluten Free Watchdog, decided to take on the claims in a particular blog post. Like many others, the article mis-interpreted a study that included two people with celiac disease eating baked goods made with wheat flour that was processed to approximate sourdough bread. While these people did not develop clinical symptoms, one developed increased antibody levels and both developed clear villus atrophy and increased markers of inflammation in the small intestine. While the atrophy was “subtotal”, that is, not complete villus atrophy, the subjects were clearly NOT safe eating sourdough bread.

In case there is any confusion, wheat-based sourdough bread is NOT safe for people with celiac disease even if you do not experience physical symptoms.

If you would like to read more details, including the gluten test results of a loaf of bread from Dan the Baker, visit glutenfreewatchdog.org. Thompson regularly tests products for gluten and reports the results to her subscribers. The current subscription fee is $4.99 USD per month.

Celiac Pens Children’s Book on Food Intolerance

by Claudine Crangle

 

Hello to my fellow celiac friends!

claudinecrangle_Woolfred CoverI’m sending out a message to share news of my new book Woolfred Cannot Eat Dandelions: A Tale of Being True to Your Tummy.

It has been published by Magination Press, an imprint of the American Psychological Association, and recently won a Gold Medal in the Moonbeam Children’s Book Awards in the Health category.

As a celiac diagnosed at the age of 3 back in 1971, it has been a life-long dream of mine to create a book that speaks to the challenges that children feel around food intolerance. It’s been quite a journey, and today I’m writing to request that news of this book be shared with memberships through newsletters, sites and anywhere else that parents of celiac children might learn about it.

More can be found on my publishers website: http://www.apa.org/pubs/magination/441B155.aspx?tab=1

And can also be found on Amazon.cahttp://www.amazon.ca/Woolfred-Cannot-Eat-Dandelions-Being/dp/1433816725

Kelowna GF Bakery Develops Educational Website & Cookbook

by Nicole Knegt, Four Spoons Gluten-Free Recipes

Hello everyone!

nicole-knegtMy name is Nicole Knegt and I am a co-founder of Four Spoons Gluten-Free Bakery in Kelowna.  For the last three summers, my husband and I have been baking up all sorts of delicious treats for our customers at the Kelowna Farmer’s and Crafter’s market.  Our time at the market has been a wonderful experience filled with many new friendships and stories: stories of diagnosis, lifestyle change, and the sweet discovery of relief. We have also heard time and again how difficult it is to bake gluten-free, which is why we recently closed our bakery and are transitioning from baking to educating.  Our mission is to empower individuals to successfully bake and cook simple, budget-friendly and delicious gluten-free foods. Over the years we have heard from many customers that they simply do not know where to begin with gluten-free baking. We want to change this. We want to help bring happiness back to eating despite dietary restrictions.

That is why this summer we launched a comprehensive educational resource website (fourspoonsglutenfreerecipes.com) for people struggling with celiac disease and gluten intolerance.  We have an incredible team of professionals who are collaborating with us to create trustworthy and reliable resources. Our team includes two dietitians, a food scientist and a holistic chef.  This team has helped us create some terrific resource guides, from our Guide to a Gluten-Free Diet to our Guide for Students and our Guide to Gluten-Free Bakingflaky-seriesFour Spoons Gluten Free Recipes contains a 150+ recipe index of recipes that are simple and call for inexpensive, yet healthy ingredients.  We also blog regularly and have begun creating cooking videos to help people see exactly how to create our recipes.  Matthew and I are having such a good time shooting these cooking videos, so be sure to check them out on our YouTube cooking channel.

It has been bittersweet saying goodbye to the bakery, but we have tried to make it a bit more sweet by promising our customers the publication of a Four Spoons Bakery Cookbook.  We have decided to call the book Soft, Chewy, Gooey, Awesome: Recipes from our Gluten-Free Bakery, because these are just a few of the words we have regularly heard people say when they eat our baking.  Alongside our bakery recipes, the book will also be filled with pictures of our customers and some of their stories.  We are very excited to create this book in collaboration with our customers, because it has always been about them and their support of our bakery.  We will also be creating a cooking show for our YouTube channel that will teach through the entire cookbook!

cookbookWe are very excited for this project and plan to have the cooking show and digital copy of our book ready by mid December, with our printed book available in the New Year.  Please go to http://www.chewygooeybook.com/ for more information on our cookbook.  If a gluten-free cookbook and cooking show sounds interesting to you, please visit Kickstarter.com and consider pledging to our fundraising campaign.  We are offering tons of awesome gluten-free rewards for pledges made towards our project.  This fundraising campaign will run through to November 22, 2014.

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We hope that our website, cooking channel and soon to be published cookbook will provide much needed resources for anyone with celiac disease and gluten intolerance.  If you are interested in following what we are doing, please find us on Facebook and Twitter, or subscribe to our blog.  We would love to hear from you.

http://fourspoonsglutenfreerecipes.com/

Boston Pizza Now offers Takeout and Delivery for GF Items

Press Release

bp-logoMISSISSAUGA, ON, April 29, 2014 –Catering to the needs of gluten-sensitive guests, Boston Pizza announced today that it is now offering its GlutenWise menu online for takeout and delivery. Demand for the GlutenWise menu in restaurants has been high since launching last year and now just in time for Celiac Awareness Month, guests can also enjoy their favourite items at home.

“At Boston Pizza we strive to ensure there is something delicious on our menu to accommodate different food sensitivities or dietary preferences,” says Michael Gray, Director of Culinary and Executive Chef at Boston Pizza. “We are proud to offer GlutenWise options such as pizza and pasta, dishes that are traditionally off limits to gluten intolerant guests. GlutenWise is now available for our guests to enjoy in the comfort of their own home.”

To help drive awareness of Boston Pizza’s move to offer their GlutenWise menu online, guests can visit Boston Pizza in store or online and receive $2 off the purchase of a GlutenWise Pizza or GlutenWise Create Your Own Pasta until June 30.

bp-gluten-wise“Roughly two million Canadians suffer from celiac disease or gluten sensitivity. There is no cure; the only treatment is a lifelong gluten-free diet,” says Anne Wraggett, President, Canadian Celiac Association. “Everyone has the right to safe food, and we are excited that Boston Pizza is taking steps to provide for the gluten-free community. Having safe gluten-free choices when dining out enhances our quality of life.”

Boston Pizza’s GlutenWise menu includes GlutenWise fusilli and pizza crust, allowing guests to tailor their meal to their diet. For pasta, guests are able to choose the type of sauce, meat or cheese and for pizza, guests can start with a choice of cheese and then select from a variety of toppings. Other items include: Boston Pizza’s Famous Oven-Roasted Wings, the Chopped Chicken Salad or the Lemon-Baked Salmon Filet.

Kelowna gluten-free dessert bakery offers free samples

gluten free cheesecakeMr.Ds Gluten Free Gourmet Desserts will be at Clancy’s Meats in Kelowna’s Mission Park on Saturday April 19th for free samples and opportunity to purchase and order their delicious desserts.

All of their products are gluten-free and do not contain any xantham gum or guar gum, added starches or fillers. Many of their products are also dairy free.

Owner Dave Pankratz’s wife and daughter are both Celiacs so he knows first hand what they have to endure. Dave says his kitchen is strictly gluten free so there are no issues with cross contamination.

For more information, contact Dave Pankratz at 250-878-1374 or email mrdsglutenfree@telus.net

Barley-based beer NOT for celiacs

By Mark Johnson, CCA Ottawa Chapter

mark-johnsonWhen people are diagnosed with celiac disease or gluten sensitivity, one of the most frequent concerns is no longer being able to drink beer. Myself, I’m more of a rum and coke kind of guy but I suspect I’m in the minority. The good news is that, with gluten-free being so popular and well known nowadays, there are a number of beers that those with celiac disease can enjoy, ranging from lighter beers to the strong ones that many people swear by.

One of the more frequent objections I’ve heard is that gluten-free beer tastes too different. Particularly for those who like “heartier” beers, some of the gluten-free alternatives are too light-tasting. In exploiting this trend, some companies have been tinkering in the laboratory to develop beers that use barley and hops but are still able to be called gluten free.

You may have seen new varieties at the liquor store. In addition to the classics like La Messagère, New Grist, Bard’s, Glutenberg and Nickel Brook, we’re also seeing some barley-based “gluten-free” beers popping up, such as Omission, Estrella, Brunehaut and Mongozo. While relatively rare here, such beers are more commonly found in Europe.

Let us be clear: the CCA does not recommend that Canadians with celiac disease or gluten intolerance drink any barley-based beers. This is regardless of whatever enzymes might be used to supposedly break down gluten. Yes, the companies may wave tests around showing that samples came up at less than 20 parts per million (ppm) gluten, but what they’re usually less interested in discussing is the scientific accuracy of such tests on a liquid product.

Using currently available testing methods, some beers report a number less than 20 ppm, but there is significant evidence that suggests the tests do not detect all the gluten in the beer. Until we have a test that we are confident is detecting all of the toxic proteins in the beer, we recommend that people with celiac disease not consume it.

In the United States, beers treated to remove barley protein must carry a warning that tells consumers that: (1) the product was made from a grain that contains gluten; (2) there is currently no valid test to verify the gluten content of fermented products; and (3) the finished product may contain gluten. Health Canada has indicated that beer carrying these qualifiers could be sold in Canada, but not with a “gluten-free” claim.

Be aware, and drink responsibly!

Mark Johnson

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