FAQ

Gluten Free 24/7 was created as a tool to assist those dealing with celiac disease or gluten sensitivity shop for gluten-free foods. The app allows users to review ingredients in products to determine if they contain gluten or not.

The Canadian Celiac Association is the national voice for people who are adversely affected by gluten, and is dedicated to improving diagnosis and quality of life. Founded in 1972, The Canadian Celiac Association is a volunteer-based, federally registered charitable organization whose initial objectives were to provide information on sources of gluten-free food, to foster research and to encourage mutual support among celiacs. Today the association serves people with celiac disease and dermatitis herpetiformis through 28 affiliated chapters and 30 satellite groups across Canada with its national office in Mississauga, Ontario.

For more information visit www.celiac.ca

Celiac disease is an autoimmune disease in which the absorptive surface of the small intestine is damaged by a substance called gluten, a name given to certain proteins in wheat. This damage results in an inability of the body to absorb nutrients: protein, fat, carbohydrates, iron, calcium, vitamins A, D, E, K and folate.

Foods containing gluten include wheat, rye, barley, and anything that is derived from these sources. Most celiacs cannot eat oats as well since they are often cross-contaminated with wheat. It can be difficult to know which foods contain these ingredients which is why we have put together an easy to reference food and ingredients list.

Although statistics are not readily available, it is estimated that 1 in every 100 people in North America are affected by celiac disease; however many remain undiagnosed.

This can vary depending on both the person’s level of sensitivity and the frequency of exposure to gluten; however, the smallest amount of gluten which has been shown to cause damage to a celiac is 10 milligrams per day which is the equivalent of 1/8th of a teaspoon of flour!

Common symptoms include anemia, vitamin deficiencies, chronic diarrhea, nausea, constipation, weight loss, fatigue, cramps and bloating, irritability, migraine headaches.

The diagnosis of celiac disease can take many years after the onset of symptoms as the symptoms of celiac disease can be very similar to those of other diseases such as irritable bowel syndrome, chronic fatigue syndrome and fibromyalgia. Two new blood tests, the IgA anti-transglutaminase antibody test (tTG) and the IgA anti-endomysial antibody test (EMA) are improving the ability to diagnosis celiac disease.

The only current treatment for celiac disease is maintaining a gluten-free diet.