You are viewing Allergic Living Canada | Switch to United States
Allergies, Asthma & Gluten-free

SIGN UP For Our Free e-Newsletter

Submit
Click To See Past Newsletters
test2
Alice Bast

How to Reduce the Risk of Cross-Contact of Gluten when Dining Out

By Alice Bast

How many times have you closed your eyes, taken a bite and thought: “I hope this doesn’t make me sick?” For those of us with celiac disease or gluten sensitivity, that question arises every time we put food in our mouths. Dietary compliance can seem like a black-and-white issue. You either stick to your diet, or you don’t. But there is a gray area, …

test2
Shelley Case, RD

A Fresh Take on Ancient Grains

By Shelley Case, RD

The term “ancient grains” has no official definition, but it’s quickly become a catchphrase among food manufacturers for cereal grains (seeds of grasses) and pseudograins (seeds of non-grass plants) that have remained unchanged for millennia. We enjoy them today just as Incan, Aztec and African civilizations have for thousands of years, with full nutrition intact. But …

test2
Shelley Case, RD

How Gluten-Free is Your Gluten-Free Flour?

By Shelley Case, RD

It is well known that oats can be cross-contaminated with the gluten-containing grains wheat, rye and barley. But what about other, naturally gluten-free grains, flours and starches? How safe are they for those with celiac disease? Research is shedding some light on this important question. Dietitian Tricia Thompson broached the topic by sending 22 packages …

test2
Alice Bast

The Link Between Celiac Diease, Gluten Sensitivity and FODMAPs

By Alice Bast

It’s the most dreaded phrase among patients of all kinds: “I don’t know.” When it comes to our health, we find comfort in answers and seek definitive causes with proven treatments. But sometimes, uncertainty can be a good thing. It’s a sign that we’re asking questions, exploring every angle, and never taking one solution as …

test2
Shelley Case, RD

Are Spices Safe for a Gluten-Free Diet?

By Shelley Case, RD

Gluten can hide on the spice shelf. But with a little precaution, you can keep your favorite flavors. Herbs and spices have been used in foods and medicines for thou- sands of years by many cultures, and prized for their unique scents and flavors. Fresh or dried leaves, such as basil, dill, parsley, rosemary and thyme, would be examples of herbs. …

test2
Gina Clowes

Exclude the Treats, Not the Allergic Child at School

By Gina Clowes

Birthday cupcakes, pizza parties, candy rewards and holiday celebrations. Not a week goes by without some kind of edible treat in the classroom. For some, the solution is the “safe snack box”, a stash of safe snacks that parents of an allergic child will provide for times when unsafe food is served in the classroom. I’ve never been a fan. At my house, if we have …

test2
Gwen Smith

The Gluten-Free Diet Deserves Respect

By Gwen Smith

By now, we likely all know someone who has taken up the gluten-free diet just to “feel better” or “lose weight”, or for various unspecified reasons. This is baffling to those with celiac disease or food allergies or gluten sensitivity. When you live with food restrictions or else – you really don’t relate to food fads. I mean, who willingly …

Back to Food Allergy Blogs