Irresistibles Gluten Free

Macaroni Frittata

Macaroni Frittata

  • 4 servings
  • 0:25 Total Time

Pasta : Macaroni, Spaghetti, Penne

Exotic Fruit Salad

Exotic Fruit Salad

  • 4 servings
  • 1:30 Total Time

Cake mix

Malpeque Oysters Au Gratin

Malpeque Oysters Au Gratin

  • 4 servings
  • 0:47 Total Time

Bread crumbs

Clementines, Vegetables and  Tofu Salad

Clementines, Vegetables and Tofu Salad

  • 4 servings
  • 0:54 Total Time

Croutons

Sour cream and Herb Sauce

Sour cream and Herb Sauce

  • 250 mL
  • 0:15 Total Time

BBQ or Sea Salt Potato Chips

Guacamole

Guacamole

  • 10 servings
  • 0:15 Total Time

Tortilla Chips

Raisin-Vegetable Rice

Raisin-Vegetable Rice

  • 4 servings
  • 0:28 Total Time

Basmati Rice or Rice and Vegetables

Berry Protein Smoothie

Berry Protein Smoothie

  • 2 servings
  • 0:05 Total Time

Chewy bars

Pancake Mix

Rice Crackers

 

Celiac Disease

What Is Celiac Disease?

Celiac disease is an autoimmune hereditary condition. The symptoms are caused by “gluten”, a protein found in wheat (including kamut and spelt), barley and rye.

In persons suffering from celiac disease, the immune system’s response to gluten is abnormal, resulting in inflammation and degradation of the small intestine’s walls, while reducing the absorption of iron, calcium, vitamins and folic acid.

Celiac Disease: One of the Most Common Chronic Diseases in the World

According to estimates, in North America, it affects as many as one person in 100 to one person in 200. The number of Canadians suffering from celiac disease could be as high as 300 000. However, many cases remain undiagnosed.

What Is the Treatment for Celiac Disease?

The only way to treat the dermatological form of celiac disease is to adopt a strictly gluten free diet for life. The elimination of gluten in the diet allows the intestine to heal and dietary deficiencies and other symptoms to disappear.

This entails several lifestyle changes because many common foods must be avoided.

For example:

  • Pasta, most cereals, certain snacks, most bread and other bakery products such as cakes, cookies, donuts, bagels, etc.
  • Flour and wheat starch are frequently used as thickening or stabilizing agents in prepared soups, sauces, meat and fish dishes, including smoked sausages, sausages and imitation seafood.
  • Barley is used in the production of beer and malt, an added aroma frequently used in foods.

To avoid hidden gluten, awareness of potential sources of gluten and attentive reading of ingredient lists are essential.

Our Process

  • Gluten free products are tested by a third party 4 times a year. The test results must show undetectable gluten.
  • No evaluation method can show a “zero tolerance” result for gluten. The detectable limit is 5ppm.
  • Metro accepts results showing undetectable gluten, meaning less than the 5ppm limit
  • In addition to the 4 annual tests, suppliers must show acceptable results before obtaining the initial contract and upon shipment of the first production samples.

Source : Fondation québécoise de la maladie cœliaque (FQMC)