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    • Module overview Module overview
      • Introduction Introduction
      • Navigating this module Navigating this module
      • What will you learn? What will you learn?
      • Disclaimer Disclaimer
    • Labels & Ingredients Labels & Ingredients
      • What You Need to Learn to Help You Follow a Strict Gluten-Free Diet What You Need to Learn to Help You Follow a Strict Gluten-Free Diet
      • Quiz 1: Gluten-free labeling Quiz 1: Gluten-free labeling
      • Label reading introduction Label reading introduction
      • Label reading in Canada Label reading in Canada
      • Understanding food labels Understanding food labels
      • Precautionary statements Precautionary statements
      • Label reading and ingredients Label reading and ingredients
      • Label reading: Example label Label reading: Example label
      • Ingredients allowed, to be questioned and not allowed Ingredients allowed, to be questioned and not allowed
      • Label reading summary Label reading summary
      • Higher risk foods Higher risk foods
      • Quiz 2: Practice reading the label Quiz 2: Practice reading the label
      • Quiz 3: Practice reading the label Quiz 3: Practice reading the label
      • Non-food products 1 Non-food products 1
      • Non-food products 2 Non-food products 2
      • Navigating the grocery store introduction Navigating the grocery store introduction
      • Navigating the grocery store (food groups) Navigating the grocery store (food groups)
      • Quiz 4: Sorting food on the gluten-free diet Quiz 4: Sorting food on the gluten-free diet
      • Nutrition and the gluten-free diet Nutrition and the gluten-free diet
    • Celiac Disease & Type 1 Diabetes Celiac Disease & Type 1 Diabetes
      • Special considerations for CD and T1D Special considerations for CD and T1D
      • Carbohydrate counting Carbohydrate counting
      • Glycemic index Glycemic index
      • 3 steps for following a gluten-free diet 3 steps for following a gluten-free diet
      • Quiz 5: Practice reading the label Quiz 5: Practice reading the label
      • Quiz 6: Carb counting part 1 Quiz 6: Carb counting part 1
      • Quiz 7: Carb counting part 2 Quiz 7: Carb counting part 2
    • Cross-Contamination Cross-Contamination
      • Cross-contamination introduction Cross-contamination introduction
      • Cross-contamination Cross-contamination
    • Tips Tips
      • Contacting food companies Contacting food companies
      • Foods without a label Foods without a label
      • Who should know? Who should know?
      • Tax credit information Tax credit information
      • Summary of tips for people living with CD and T1D Summary of tips for people living with CD and T1D
    • Conclusion Conclusion
      • Resources Resources
      • Conclusion and acknowledgments Conclusion and acknowledgments
    • link
      Additional Resources
    Cross-contamination

    When gluten is transfered from one food or object to another food or object.

    Non-medicinal ingredients

    Any substance added to natural health products, such as vitamins, minerals, or herbal remedies, that are in addition to the “active” or medical ingredients. Other terms include non-active ingredients or excipients.

    Priority food allergen

    Allergens that must be included on the label of packaged foods, either within the ingredients list or in a separate "contains" statement. These allergens, which account for 90% of allergic reactions in Canada, include peanuts, tree nuts, sesame, milk, egg, soy, mustard, sulphites, fish, shellfish (crustaceans and mollusks), and wheat and triticale.

    CD T1D Module 2 - Gluten-free diet
    CD T1D Module 2 - Gluten-free diet
    CD T1D Module 2 - Gluten-free diet
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