Celiac.com Sponsor (A1):

Celiac.com Sponsor (A1-m):

  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Jefferson Adams

    Is Gluten-Free Canary Seed the Next Big Thing?

    Jefferson Adams

    By Jefferson Adams •

    0
    Reviewed and edited by a celiac disease expert.

    Celiac.com 05/04/2016 - First, the good news. Canary seed, commonly used as feed for its namesake yellow birds has been approved as gluten-free and fit for human consumption in Canada.

    Photo: CC--Steve P2008Health Canada and the U.S. Food and Drug Administration deemed canary bird seed as a health food suitable for those who need to adhere to a gluten-free diet. Canary seed is similar in size to flax or sesame seeds, is high in protein, and has a nutty flavor with a pleasant aroma.


    Celiac.com Sponsor (A12):




    Celiac.com Sponsor (A12-m):



    Canary seed can be added whole into energy bars and snack bars, sprinkled on yogurt or cereal. It can be used to top buns, bagels and breads. It can be ground into flour and use to make delicious cookies, muffins, crackers, breads, tortillas and pasta. Coincidentally, perhaps, Canda is the largest producer and exporter of canary seed.

    Kevin Hursh, executive director of the Canaryseed Development Commission of Saskatchewan says, "It's hoped the approval for human consumption can broaden the market."

    Now the bad news. Canary seed, might not not be suitable for everyone with a serious gluten sensitivity, as it shares a single common protein with wheat. That means the seed will be labelled with an allergen warning, until research can determine if the restriction can be safely removed, say Hursh.

    In the meantime, stay tuned to see what canary seed means for the future of gluten-free foods.

    Source:

    0
    Go to articles

    User Feedback

    Recommended Comments

    Guest aims

    Talk about eating like a bird!

     

    But seriously - Why promote it as gluten-free if those of us who are highly sensitive to gluten can't eat it! I'm wondering why there is no indication of how many ppm of gluten there is in Canary seed as well.

    Share this comment

    Link to comment
    Share on other sites


    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.

    ×

  • Join eNewsletter

  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-m):



  • Related Articles

    Jefferson Adams
    Celiac.com 02/22/2016 - Are supermarkets charging extreme prices for certified gluten-free foods, which are basically the same as their non-certified counterparts?
    A Channel 4 exposé of stores in the United Kingdom shows that shoppers are paying huge mark-ups for store brand gluten-free products, while similar unlabeled foods are much cheaper in other parts of the store. The Channel 4 probe found huge price differences between certified gluten-free sauces, soups and crackers and regular equivalents that do not naturally have any wheat or gluten ingredients.
    The greatest price discrepancy seem to be for products bearing the supermarkets' private ...
    Jefferson Adams
    Celiac.com 03/29/2016 - To remain healthy, people with celiac disease must follow a strict gluten-free diet. Good availability of gluten-free foods is critical to this. High prices or limited availability can have a greater impact on celiac patients from lower socioeconomic conditions in regards to their ability to follow a gluten-free treatment diet.
    A team of researchers recently set out to assess the availability and cost of gluten-free food in UK supermarkets and via the internet. The researchers included M Burden, PD Mooney, RJ Blanshard, WL White, DR Cambray-Deakin, and DS Sanders. They are variously affiliated with the Academic Department of...