During the month of May, the Canadian Celiac Association observes Celiac Awareness Month - an event to educate people across the country about the disease and the importance for those with the condition to consume a gluten-free diet.
Throughout the month, the group will be reaching out to media, conducting educational public displays and providing informational talks about the condition. They hope that by raising the profile of celiac disease, they will be able to reach people who haven't been diagnosed, as well as teaching people about gluten-free eating.
One of the main groups the association wants to reach out to is people in the food industry. After all, people with celiac disease love to eat out, but they often have trouble doing so, since the condition is not always recognised in restaurants.
So, in honour of Celiac Awareness Month, here are some answers to frequently asked questions about the disease:
Celiac disease is a digestive and autoimmune disorder. It is triggered by the consumption of gluten and can cause damage to the small intestine. If left undiagnosed and untreated, celiac disease can lead to a number of medical problems - including digestive problems, weight loss, skin rashes, seizures, iron-deficiency anemia and osteoporosis.
Gluten is a protein composite found in wheat and other grains like rye, barley and spelt. It is what gives bread dough its elastic texture and a baked loaf its chewy consistency.
Treatment for celiac disease is simple - in theory - as most patients just need to cut out gluten from their diet. Then, symptoms will usually begin disappearing within a few days.
However, eliminating gluten from your diet can be difficult, since so many foods contain the substance. People with celiac disease must be very careful to check all food labels in order to ensure the things they are eating are safe.
As with any special dietary requirement, the first step is to be aware of the condition and what its specific requirements are. You also need to have a good knowledge of all your ingredients. This means looking at every ingredient label, even if the presence of gluten seems unlikely, and double-checking whenever products change.
In many cases, foods containing gluten can be easily replaced or omitted from a recipe entirely, without sacrificing flavour or quality. For example, gluten-free wheat flour is available, as are other gluten-free specialty flours like rice flour or corn starch.
Make sure you promote gluten-free dishes clearly on your menu and try to offer a gluten-free version of standard meals wherever possible.
In addition, make sure everyone on your team is fully trained in regards to what celiac disease is and what foods are free from gluten. Your customers will appreciate knowledgeable staff and they will feel more at ease about ordering if they believe the people serving them understand their condition.
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