Ep 29 Gluten Free Consumer Survey with Kim Koeller
Let’s start the blog with the Show Notes for this episode:
Who knew that more than a dozen years after sitting with Kim Koeller at the banquet of a Canadian Celiac Conference, we’d be talking on my podcast about her results of a survey of gluten free consumers formulated over ten years. It’s always interesting to me when someone is able to pull on their past experience and career and bring it to the gluten free arena. Kim was a management consultant to whom taking the pulse of consumers was a vital indicator of how interested businesses should proceed. Thanks Kim for bringing your expertise our way. I have included a link for the infographic Kim sent to me.
2018 Research Consumer Infographic Gluten Free Passport and Gluten Free Media Group (1)
Sue’s Websites and Social Media –
Podcast – acanadianceliacpodcast.libsyn.com
Podcast Blog – acanadianceliacblog.com
Facebook – @acanadianceliacpodcast
Twitter – CeliacPodcastCA
Email – acdnceliacpodcast@gmail.com
Baking Website – suesglutenfreebaking.com
Instagram – @suesgfbaking
YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL
(search Sues Gluten Free Baking)
Email – sue@suesglutenfreebaking.com
2018 Research Consumer Infographic Gluten Free Passport and Gluten Free Media Group (1)
My Thoughts –
Being a gluten free consumer is very similar to the many stages of acceptance of celiac disease.
First, we deny our condition and for some reason, think we can still buy the same products we always did, only to find out we can’t eat them.
Next, we do our best to become educated on gluten in all its many forms, and read labels like some sort of ninja shopper.
Then, we scour the stores to replace each and every food item we previously enjoyed.
I remember times when I would read a label and be angry because the manufacturer only had to replace one item to make the food gluten free, why wouldn’t they have done that?
Eventually, we become comfortable with our new normal; getting back to buying the same things most weeks, often checking labels and looking for GF symbols, but settling into an altered lifestyle, with hopefully healthy gluten free choices.
Sometimes, it’s hard to remember back to when I questioned ingredients, labels and health claims on foods. I’m comfortable shopping for gluten free. It’s only when I’m in a different country that I become very diligent once more and read (or translate) everything to ensure its safety.
The results of this consumer survey indicate the areas where we have become comfortable, and which we still need to work on. Seems we need to work on others, in social situations, in restaurants, on airplanes and anywhere else we may need to eat. It’s not us, it’s them. Be gentle, be informative, and look forward to how much we will learn and grow in the next ten years. I need to post a reminder in my calendar to fill our Kim’s next survey – in 2027!
4 Comments
kari fox
Hi Sue! I have celiac & thankfully have figured-out how to eat gf at home. The only problem so far is with travelling.
We live in Victoria, BC. One restaurant I used to love eating at was Sante on Quadra St. It was sold over a year ago (i think) and since then I am pretty sure it’s not GF. But that’s fine, I can eat at home.
My husband & his sister & her husband want us to spend a few days on Hornby, I’d prefer Salt Spring simply because it is closer. We stayed on Hornby previously and I wasn’t 100% sure of any restaurant’s claim to be GF (without contamination for celiacs).
I will try to see whether Salt Spring has restaurants i feel I can trust…
My husband and I also would like to go to Europe but again eating is the main issue. Are you aware of any Celiac travelling guidebooks / websites?
Many thanks,
kari fox . Aug.6, 2018
admin
Kari – glad to hear you are comfortable eating at GF at home. I’m hoping to travel to Victoria this fall and would follow the recommendations from Ellen at http://www.theceliacscene.com. She is located in Victoria and has a real handle on all things gluten free on the Island and also in Vancouver. She posts often on the website, social media and has a monthly newsletter. As for travelling in Europe, I take translation cards with me and give them to the waiter for the chef in countries I don’t speak the language. It is also worthwhile to check the websites for the gluten free organizations where you will be travelling. Here’s a great website and resource https://glutenfreepassport.com/. This organization has been around for many years and I highly recommend them. I recently interviewed one of the founder’s Kim about a consumer survey she had done, but will be talking to her soon about the GF Passport. Definately worth looking into!
kari fox
Thank you, Sue! The travel site is great, thank you. I was told that being celiac i can no longer eat Malt but i don’t see it on the celiac travel cards, presuming malt (as sometimes put into milkshakes) and malt vinegar are still off for us celiacs…??
Would love to hear your thoughts, on the malt thing.
Thanks again,
kari
admin
Kari,
Sorry, this only came to my attention today. Malt made usually made from barley. The process of “malting” can be used on other grains, but in North America, barley is commonly “malted”. Malted barley contains gluten, as does malt vinegar. Malt is also commonly used in drinks like milkshakes, as well as alcoholic beverages. Unless you are able to determine that malt comes from other than barley (sometimes you may see malted rice), malt is not suitable for a gluten free diet. Hope this answers your question.