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Shelley Case, RD

What is Celiac Disease?

By Shelley Case, RD

Q: I have been hearing more about celiac disease, and wonder if I may have it. What exactly is celiac, and how is it diagnosed? A: Celiac disease, also known as celiac sprue or gluten sensitive enteropathy, is an inherited digestive disorder affecting between one in 100 and one in 200 people worldwide. With this …

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Shelley Case, RD

Recipe for Flat Bread

By Shelley Case, RD

Recipe courtesy of Girma Sahlu and Ethiopia Sahlu Makes 1 Loaf/24 Slices Gluten-free Ingredients 2 tbsp (30 mL) yeast (2 packages) 6 1/2 cups (1.6 L) warm water 1 1/2 lbs. (680 kg) teff flour (about 4 1/2 cups or 1 L) Method Dissolve the yeast in 1⁄4 cup (60 mL) water. Combine the teff flour, yeast …

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Shelley Case, RD

G-F Breakfast Challenges

By Shelley Case, RD

Q: I have celiac disease, and am trying to follow a strict gluten-free diet. However, breakfast is a real challenge. Can you give me some ideas? A: It has been said many times: breakfast is the most important meal of the day. It not only helps improve mental and physical performance but provides many key …

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Shelley Case, RD

Eating Safely at Family BBQ

By Shelley Case, RD

Q: Can you give me tips on how I can eat safely at barbecues? A: Summer is a great time for eating and socializing outdoors, and there are plenty of menu options for those with celiac disease. Here are some tips for a stress- and gluten-free barbecue season: Planning – Call ahead to find out …

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Shelley Case, RD

About Using Gluten-Free Flours

By Shelley Case, RD

Q: I love to bake, but since my celiac diagnosis, I’m still learning about substitutes for wheat flour. What are the best alternatives for different types of baking? A: Learning how to bake with alternatives to wheat flour is both an art and a science. A variety of gluten-free flours and starches can be substituted, …

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Shelley Case, RD

About Hidden Gluten

By Shelley Case, RD

Q: Despite my efforts to avoid gluten, I occasionally still have symptoms. What are some of the less obvious sources of gluten, and what should I be looking for when checking labels? A: Gluten is the general name for specific proteins in the grains wheat, rye and barley. Although their presence is evident in baked …

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Gwen Smith

Death of a Child

By Gwen Smith

The following article was first published in the Victoria Times-Colonist of British Columbia on April 16, 2007 Thirteen-year-olds aren’t meant to have obituaries. The recent one for Carley Kohnen read that “she passed away tragically at Summit Park, Victoria.” Carley, who was allergic to dairy products and peanuts, attended Lansdowne Middle School. The bubbly teen …

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