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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Gluten-Free in Canada
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16 posts in this topic

Sadly, in Canada the term "Gluten Free" is not regulated.

That isn't true. There are strict rules, but they only pertain to intentionally included ingredients derived from gluten grains.

Here is the applicable Canadian regulation.

Food and Drug Regulation B.24.018

No person shall label, package, sell or advertise a food in a manner likely to create an impression that it is gluten-free unless the food does not contain wheat, including spelt and kamut, or oats, barley, rye or triticale or any part thereof.

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That isn't true. There are strict rules, but they only pertain to intentionally included ingredients derived from gluten grains.

Here is the applicable Canadian regulation.

Food and Drug Regulation B.24.018

No person shall label, package, sell or advertise a food in a manner likely to create an impression that it is gluten-free unless the food does not contain wheat, including spelt and kamut, or oats, barley, rye or triticale or any part thereof.

My bad! What I meant was your corner bakery can make things with rice flour using the same bowls, mixers, and ovens as their wheat products and still call them "gluten free". The food does not contain wheat as an ingredient but is more than likely cross contaminated.

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If they don't take proper precautions, and therefore know that the product is contaminated, then it would be a violation of the rule to represent it as gluten-free.

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If they don't take proper precautions, and therefore know that the product is contaminated, then it would be a violation of the rule to represent it as gluten-free.

Sadly, most local bakeries and restaurants (I'm only talking about Montreal) just don't understand the difference. They think that because they make something with rice or corn flour, etc. that the product is magically gluten free. That is why I always ask, if for no other reason than to let them know there is a big difference between "no wheat" and "gluten free" and to help them realize that people can get very sick as a result.

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So is zero 8 confirmed to be okay though? We're going up then flying to newfoundland next week but when we get back we're gonna head to ottawa before driving home. We're gonna want supper haha

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So is zero 8 confirmed to be okay though? We're going up then flying to newfoundland next week but when we get back we're gonna head to ottawa before driving home. We're gonna want supper haha

Newfoundland? It's currently Rain, Drizzle, Fog, and rain, with a chance of flurries :P

Actually on August 4th, items in Canada that are gluten-free will indeed be labelled, or rather, things which contain "gluten" will be labelled as part of the new Allergen & Gluten Labelling Law.

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Actually on August 4th, items in Canada that are gluten-free will indeed be labelled, or rather, things which contain "gluten" will be labelled as part of the new Allergen & Gluten Labelling Law.

Which improves on what is already a better set of rules than in the US. We have a definition of "gluten-free" and wheat must already be disclosed as a priority allergen. We have no exemption for "highly refined oils"--the loophole that allows soybean oil to be labelled in the US as "vegetable oil" without disclosing soy as the source.

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Newfoundland? It's currently Rain, Drizzle, Fog, and rain, with a chance of flurries :P

Actually on August 4th, items in Canada that are gluten-free will indeed be labelled, or rather, things which contain "gluten" will be labelled as part of the new Allergen & Gluten Labelling Law.

Haha yes I am from newfoundland..sounds like home to me! I am anticipating needing sweaters lol I'll be prepared :D

So now everything containing gluten will have gluten in the ingredient label plain as day?

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So is zero 8 confirmed to be okay though? We're going up then flying to newfoundland next week but when we get back we're gonna head to ottawa before driving home. We're gonna want supper haha

Krista, what do you mean by "zero 8"? It is not a term that I recognize.

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Which improves on what is already a better set of rules than in the US. We have a definition of "gluten-free" and wheat must already be disclosed as a priority allergen. We have no exemption for "highly refined oils"--the loophole that allows soybean oil to be labelled in the US as "vegetable oil" without disclosing soy as the source.

Sadly we went to the grocery store one day intending to buy vegetable oil and looking on the back everything said soybean. Could not find one that was labelled vegetable oil that wasn't soy oil. So we went with canola. I also use Olive oil. But it was really annoying to see after finding out i am hypothyroid and should stay away from soy *sighs*.

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Krista, what do you mean by "zero 8"? It is not a term that I recognize.

The restaurant mentioned in this thread-

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The restaurant mentioned in this thread-

If they label it gluten-free, it probably is safe. There is a strict rule in Canada about claiming something is gluten-free, and the Canadian Food Inspection Agency (CFIA) will take enforcement action if suitable practices are not being taken to avoid cross-contamination. However, there is never any absolute guarantee.

Here is the applicable Canadian regulation.

Food and Drug Regulation B.24.018

No person shall label, package, sell or advertise a food in a manner likely to create an impression that it is gluten-free unless the food does not contain wheat, including spelt and kamut, or oats, barley, rye or triticale or any part thereof.

Under this rule, gluten-free means gluten-free. It even goes so far as to say that selling "gluten-free oats" is illegal in Canada. It is so restrictive, when taken with another regulation, that many foods that are actually gluten-free may not legally be so labeled.

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Food and Drug Regulation B.24.018

No person shall label, package, sell or advertise a food in a manner likely to create an impression that it is gluten-free unless the food does not contain wheat, including spelt and kamut, or oats, barley, rye or triticale or any part thereof.

Under this rule, gluten-free means gluten-free. It even goes so far as to say that selling "gluten-free oats" is illegal in Canada. It is so restrictive, when taken with another regulation, that many foods that are actually gluten-free may not legally be so labeled.

Does that mean that all the "safe" dextrose and glucose-fructose syrup and such have to be labeled as wheat derived as well? That would be great.

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It is so restrictive, when taken with another regulation, that many foods that are actually gluten-free may not legally be so labeled.

Does that mean that all the "safe" dextrose and glucose-fructose syrup and such have to be labeled as wheat derived as well? That would be great.

Yes, it means that although dextrose, maltodextrin, glucose-fructose syrup and some other refined ingredients derived from wheat contain no detectable gluten using tests sensitive to 3 ppm, and those ingredients are typically a very small percentage of the final product, it can not be labelled gluten-free in Canada.

A different regulation deals with allergy disclosure, and it currently considers wheat a "priority allergen," whose presence must be disclosed. In addition to the the FALCPA "top eight" allergens recognized in the US, Canada currently includes sesame seeds and sulphites. As of August this year, the other gluten grains (barley, rye and oats) will be added to the priority allergen list, along with mustard seeds.

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Haha yes I am from newfoundland..sounds like home to me! I am anticipating needing sweaters lol I'll be prepared :D

So now everything containing gluten will have gluten in the ingredient label plain as day?

Yeee!

You'll find of us everywhere b'y!

Yes the labelling will be rather clear I read, which is good good good.

The UK has a law similar to this, and we're going in those footsteps, which is needed.

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Yeee!

You'll find of us everywhere b'y!

Yes the labelling will be rather clear I read, which is good good good.

The UK has a law similar to this, and we're going in those footsteps, which is needed.

hahahaha Yes b'y we're like a plague taking over the planet! ;D Almost anywhere you go you can run into another Newfoundlander haha ;D

But that's certainly awesome news about the labeling. I guess the trip after this one it will probably be implemented! Right now I'm worried about finding products i know are safe down here...going home on my visit and finding the same product and it turning out it's not gluten free.

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