People have been asking me whether those of us with Celiac Disease can eat sorghum.
A study published in Clinical Nutrition from Edinburgh, Scotland in 2007 indicates that we can. Here’s what researchers from that study wrote:
Sorghum protein digests did not elicit any morphometric or immunomediated alteration of duodenal explants from celiac patients. Patients fed daily for 5 days with sorghum-derived food product did not experience gastrointestinal or non-gastrointestinal symptoms and the level of anti-transglutaminase antibodies was unmodified at the end of the 5-days challenge.
Another study that appeared in the Journal of Agricultural and Food Chemistry in 2013 proved through genetic evidence that the plant does not contain gluten. Here’s what researchers wrote in the summary to that study:
Aqueous/alcohol-soluble prolamins (kafirins) from different sorghum varieties, including pure lines and hybrids, were evaluated by SDS-PAGE and HPLC analyses as well as an established enzyme-linked immunosorbent assay (ELISA) based on the R5 antibody. These analyses provide molecular evidence for the absence of toxic gliadin-like peptides in sorghum, confirming that sorghum can be definitively considered safe for consumption by people with celiac disease.
So yes, we can eat sorghum.
Recently, Margaret Duthie, the president of the Quebec chapter of the Canadian Celiac Association, contacted the Suburban to ask for help for a senior with special diet requirements who relies on social welfare and has been facing difficulties finding an affordable place to live.
I don’t suppose you know anyone with a basement 3 and a half to rent?” said Duthie. “She has lived at this address for 19 years and is stressed out. She was a good tenant and the landlady will give her a letter of reference. She has a shelter allowance, but no extra money to stick to the GFD and the FODMAP diet.”
This isn’t the first time that this woman has had to struggle. Last year, she drank only tea and coffee during a three-day surgery in the hospital because she couldn’t get safe food. Things improved during a recent checkup, but she’s terrified she’ll face the same problem again.
Duthie says that the woman’s challenges stem from the fact that gluten-free and low FODMAP food often cost significantly more than other options. She says that people with special diets spend an average of $90 more per month extra on food.
Other provinces have extra funds in their social welfare plans to cover these costs, but Quebec does not.
Only the North–West Territories, Nunavut and Quebec have no special provisions for adults who had been medically prescribed to follow the gluten-free diet by their doctors or dietitians,” says Duthie. “Other provinces provide from $30 to almost $150 per month to cover the extra costs.”
Duthie says her association has written to the Quebec Government to inform them of the challenges people with Celiac disease and other food intolerance’s face.
She also plans to create a special information package for hospitals, seniors homes and institutions to help them understand how to provide healthy safe food for everyone.
Note: This article was published in the Suburban City Edition on July 1.
Tim Hortons new gluten-free coconut macaroon offers celiac and gluten-intolerant guests a tasty treat
OAKVILLE, ON, /CNW/ – For the estimated one in 133 Canadians affected with celiac disease, grabbing a quick prepared snack when they’re on-the-go is not a simple task, as hidden sources of gluten in product ingredients are always top-of-mind. To help make that choice easier, Tim Hortons is now offering a new Gluten-Free Coconut Macaroon – the first menu item in a Canadian quick service restaurant to be certified gluten-free through the Canadian Celiac Association (CCA) Gluten-Free Certification Program.
We’ve made a commitment to our guests to provide balanced menu choices, and the new Gluten-Free Coconut Macaroon is an example of that,” says Donna Finelli, Vice President Marketing, Food and Merchandise, Tim Hortons. “Given the growing number of people who have celiac disease and gluten intolerance, we’re making it just a little bit easier for friends and families to enjoy eating together at our restaurants. And the new macaroon tastes fantastic, which makes it a great snacking option for everyone, not just those with gluten intolerance.”
The Tim Hortons Gluten-Free Coconut Macaroon is certified through the Canadian Celiac Association Gluten-Free Certification Program, Canada’s only voluntary certification program designed for manufacturers of gluten-free products. The CCA’s Gluten-Free Certification Program trademark assures Canadians with celiac disease and gluten intolerance that products are safe to consume.
Living gluten-free can be challenging, especially when it comes to dining out,” says Peter Taylor, Executive Director, Canadian Celiac Association. “The new Gluten-Free Coconut Macaroon is a clear example of Tim Hortons’ leadership in the quick service restaurant industry for offering a high quality, high value product to a growing segment of the population.”
The new Gluten-Free Coconut Macaroon is a meringue-style cookie made with real coconut and drizzled with milk chocolate, and is sold in a pre-wrapped two-piece package to avoid cross-contamination. It’s available at Tim Hortons restaurants across Canada for $1.29.
About the Canadian Celiac Association
The Canadian Celiac Association (CCA) is the national voice for people who are adversely affected by gluten, and is dedicated to improving diagnosis and quality of life. Based in Mississauga, Ontario with 28 Chapters across the country, its mission includes advocacy, education, research and community support. More information about the Association is available at www.celiac.ca. Follow the CCA on Twitter: www.twitter.com/CCAceliac.
About the Gluten-Free Certification Program
The Gluten-Free Certification Program (GFCP) is a voluntary certification program designed to help brand owners differentiate their gluten-free products from the increasing clutter of gluten-free claims, by displaying the GFCP trademark. Based on a robust third-party audit certification process at the manufacturing facility, the GFCP verifies their ability to regularly meet stringent requirements when managing gluten as part of their food safety programs.
The GFCP is endorsed by the Canadian Celiac Association and was developed so consumers can shop with confidence by selecting safe, reliable and gluten-free products displaying the GFCP trademark.
About Tim Hortons Inc.
Tim Hortons is one of the largest publicly-traded restaurant chains in North America based on market capitalization, and the largest in Canada. Operating in the quick service segment of the restaurant industry, Tim Hortons appeals to a broad range of consumer tastes, with a menu that includes premium coffee, espresso-based hot and cold specialty drinks including lattes, cappuccinos and espresso shots, specialty teas, fruit smoothies, home-style soups, fresh Panini and classic sandwiches, wraps, hot breakfast sandwiches and fresh-baked goods, including our trademark donuts. As of March 31st, 2013, Tim Hortons had 4,288 systemwide restaurants, including 3,453 in Canada, 808 in the United States and 27 in the Gulf Cooperation Council. More information about the Company is available at www.timhortons.com. Follow Tim Hortons on Twitter: www.twitter.com/timhortons.