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Ep 38 Schar Gluten Free
Let’s start the blog with the Show Notes for this episode:
Schar gluten free products are now widely available in Canada. This week I speak with both the North American and Canadian reps for Schar to find out how they are working to get the products into more stores, and bring in more innovative products from their US and European product lines.
Enter to win one of three Schar gift packs until November 15, 2018 at http://bit.ly/CACeliac
To find the Request for Product Form, go to www.schar.ca , on the front page, choose a product, then on the product page, scroll down until you see the Request for Product Form on the right hand side. Otherwise you can access the form at the following direct link: https://www.schaer.com/sites/default/files/2018-01/product%20request%20form%202018_CA.pdf
Schar Social Media can be found at:
Facebook: https://www.facebook.com/schar.canada
Instagram: www.instagram.com/scharglutenfree
Sue’s Websites and Social Media –
Podcast https://acanadianceliacpodcast.libsyn.com
Podcast Blog – https://www.acanadianceliacblog.com
Facebook – @acanadianceliacpodcast
Twitter – CeliacPodcastCA
Email – acdnceliacpodcast@gmail.com
Baking Website – https://www.suesglutenfreebaking.com
Instagram – @suesgfbaking
YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL
(search Sues Gluten Free Baking)
Email – sue@suesglutenfreebaking.com
New Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com
My Thoughts –
My search for a diagnosis of celiac disease was typical – it was about 18 years and countless doctors. When I was finally diagnosed, I was living with my husband and two young daughters in Bermuda. Bermuda is a very small island; only 26 miles long and one mile wide, with a total population similar to a small city in Ontario. Like most newly diagnosed celiacs, I scoured every food store for foods marked “Gluten Free”.
Bermuda is a British protectorate, with a great mixture of food products from Britain, the US and Canada. My years in Bermuda as a celiac were made so much better by the availability of Schar products imported from Britain. We were able to buy biscuits and breads, when they would not have been available in a similar sized community in Canada.
Many years later, when my family returned to live in Canada, there was much more availability of gluten free foods, and although I missed the Schar products I had grown to love, there were other innovative gluten free foods to take their place. I am happy to again see bright yellow Schar packages on my supermarket shelves. The company has listened to consumers, constantly improving and adding to their product line.
I trusted Schar products when I was first diagnosed, and am happy to welcome them back into my kitchen and my diet.
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Ep 37 Communion Gluten Free
Let’s start the blog with the Show Notes for this episode:
This week I spoke with Ross Raby of Churchwares Direct. Ross is also affiliated with Gluten Free Host . com Ltd. He explains some of the confusion regarding the use of wheat in gluten free hosts for communion in Roman Catholic Churches. I also discuss the varied approaches to solving these issues in different churches.
Gluten free hosts that meet Vatican standards can be found online for purchase at –
You can also find Churchwares Direct at –
Sue’s Websites and Social Media –
Podcast – www.acanadianceliacpodcast.libsyn.com
Podcast Blog – www.acanadianceliacblog.com
Facebook – @acanadianceliacpodcast
Twitter – CeliacPodcastCA
Email – acdnceliacpodcast@gmail.com
Baking Website – www.suesglutenfreebaking.com
Instagram – @suesgfbaking
YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL
(search Sues Gluten Free Baking)
Email – sue@suesglutenfreebaking.com
New Podcast – Gluten Free Weigh In – www.glutenfreeweighin.libsyn.com
My Thoughts –
Talking about religion can be problematic. It’s tricky to reference different actions, beliefs and materials in a particular religion with the correct words and phrases. The culture of religions varies greatly. I hesitated doing this podcast, because, although very familiar with gluten free, and somewhat familiar with different Christian religions, I am not an expert on terminology or doctrine.
I was, and still am afraid that I may have offended someone by not using the correct word or term in reference to religious culture or belief. It’s far too easy to make a mistake on such a personal and important subject.
I apologize if I offended anyone with my words, references or terminology, as this was never my intention. I decided it was worth the risk, and I tried to tread softly. I learned much through my research, and I can only hope you learned something also. Maybe then it was worth the risk.
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Ep 36 Business Travel Gluten Free
Let’s start the blog with the Show Notes for this episode:
My guest this week is a frequent gluten free business traveller. Christina Varro is an avid traveller, but points out some of the different requirements for those on a business trip needing to eat gluten free. Christina has travelled and navigated eating gluten free in more than 25 countries worldwide. She is a photographer with a wealth of knowledge about many different aspects of travel. Her websites and blogs can be found at –
Sue’s Websites and Social Media –
Podcast – http://www.acanadianceliacpodcast.libsyn.com
Podcast Blog – www.acanadianceliacblog.com
Facebook – @acanadianceliacpodcast
Twitter – CeliacPodcastCA
Email – acdnceliacpodcast@gmail.com
Baking Website – www.suesglutenfreebaking.com
Instagram – @suesgfbaking
YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL
(search Sues Gluten Free Baking)
Email – sue@suesglutenfreebaking.com
New Podcast – Gluten Free Weigh In – www.glutenfreeweighin.libsyn.com
My Thoughts –
Often, needing a gluten free diet is something that calls on us to be empowered for our health. We are taught to speak up and ask questions. There is, however somewhat of a disconnect when it comes to business travel. There are many different reasons to travel on business, but in many instances you are meeting and spending social time with people you are not normally “friends” with. Friends can be “taught” to deal with your special diet, but this is not normally something that makes for good business conversation, unless, like me, your business is gluten free.
Christina has a great attitude towards some of the unknowns of business travel. I think attitude has a great deal to do with the success of any business trip. Although your diet is very important to you, and likely to your family and friends, it is not something that most business colleagues take the time to bother with. On a business trip, you are pretty much going it alone. This is where the attitude comes into play. You want to assert your needs, but stay under the radar. Setting yourself up as needy is not likely the image you want to portray for yourself amongst your business colleagues.
This is often when we can call on our “super power”. I define our super power as our great understanding that eating unconventionally is better than taking a chance of eating gluten and that doing without is better than getting sick. We understand that maybe a hard-boiled egg and a gluten free muffin is a better lunch than eating from a buffet laden with gluten and cross contamination. Let’s face it, once your after-meal meetings have started, none of those at the table remember that you left the room for a short time during the meal, or that maybe you opened your bag and pulled out your own cookies or gluten free wrap.
Business travel requires us to be not only resourceful, but as Christina says, to grow a somewhat thicker skin, to protect ourselves and our health. My challenge when I feel uncomfortable asserting myself is – What is the alternative? Would I rather be sick? How would that impact my trip? I’m sure you can all agree with me that no food is worth it. Thanks Christina, for giving us lots of tips to make gluten free business travel simple and easier than we think it might be.
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Ep 35 Growing Up Gluten Free
Let’s start the blog with the Show Notes for this episode:
My daughter, Deanna was diagnosed with Celiac disease just before her fifth birthday. She is now in her mid-twenties and seemingly well adjusted to the gluten free lifestyle. My interview is an attempt to look at growing up gluten free as a retrospective on how she viewed her life differently because of celiac disease and the gluten free diet. Portions of her story appeared in cookbooks by Donna Washburn and Heather Butt who appeared on Episode 8. I quickly pulled two of the cookbooks and found Deanna on Page 14 of “125 Gluten-Free Recipes” and on page 66 of “The Best Gluten-Free Family Cookbook”. Donna and Heather’s cookbooks are published by Robert Rose and are available where most books are purchased.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
New Podcast – Gluten Free Weigh In – glutenfreeweighin.libsyn.comMy Thoughts
Being a Mom to a child on a special diet has so many unknowns. How strict should you be, how much should you separate your child from their classmates, when can you allow them to make their own food decisions, let alone lifestyle decisions? These are all questions that require a balancing act. Being too lenient might make them sick, being too strict might make them feel like they don’t belong among their friends and belonging can often be the most important things to kids themselves.
I can admit it’s very easy to over-compensate and give your child more than they actually need when it comes to gluten free. I have absolutely gone over-board at times to ensure that a restaurant meal was gluten free, not for me, but for my daughter. It’s hard to find the balancing point.
I can only hope that by witnessing my diligence, that when she was in a position to make her own decisions, she would pause and realize the importance of her choices. In the end that’s all we can do. The balancing act of being a parent of a child on a special diet is directly related to the difficulty of the diet. If a child has celiac disease and is lactose intolerant, the balance leans to more diligence and possibly more issues arising from some of the foods to be avoided. I suppose I am fortunate that my daughter was only required to avoid gluten and nothing else.
Being diagnosed with celiac disease later in life (as an adult with two children), it was hard for me to put myself in a place where I had never tried Kentucky fried chicken. We could share a great many experiences, but I could never take myself back to the place she was.
We all teach our children, that’s a given, but there is true joy when we can also learn from them. I learned from Deanna by having this conversation. Thank you, Deanna for that joy.
