Let’s start the blog with the Show Notes for this episode:

This week I spoke to Cinde Little who writes a food blog and recipes as the Everyday Gluten Free Gourmet.  Cinde wrote a blog post devoted to baking gluten free cookies, some of the basics, and some suggest

ions for flours and techniques.  I also mentioned a reference page comparing cups and grams for different flours to help in weighing out flours for recipes (see link below).  You can read Cinde’s entire blog post at –

Blog Post – https://www.everydayglutenfreegourmet.ca/tips-for-making-gluten-free-cookies/

Cinde’s Website – https://www.everydayglutenfreegourmet.ca

Twitter – @LittleCinde

Instagram – everyday.gf.gourmet.ca

Facebook – Everyday Gluten Free Gourmet

My flours weights page – https://www.suesglutenfreebaking.com/dry-ingredient-weight-amounts

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 –

Baking cookies is something that we often miss and maybe even mourn when we first get diagnosed, or when someone in our family gets diagnosed.  Many of us have a recipe box of family favourites that just won’t be the same without wheat flour.  Admittedly, it takes time to come to terms with the gluten free diet, to feel comfortable enough to not panic and take it day to day.  The thought of baking, even after a couple of initial attempts is often daunting and not very encouraging.

My best advice is try, just try, and then try again.  You might want to start with a mix, just to get something edible with minimal fuss.  Then try looking online or in books for some simple recipes and work with one that isn’t complicated.  As you get better and gain confidence, you can tackle different flours and techniques.  It won’t work every time, even your favourite recipe will have different degrees of success – gluten free baking is just like that.  But it’s worth it.

We all have family favourites and likely recipes that have been passed down from generation to generation.  There’s a reason our grandmothers and great-grandmothers made cookies – because they were made with love, cost less than buying them, and most times tasted better than pre-made.  These are all the reasons that should draw you to your kitchen today.  We all complain about the cost of gluten free prepared foods – with good reason, they are expensive to make.  Not so much if you make them yourself.  Then we know as we practice, that our fresh cookies will taste better than anything that comes from a package.  Lastly, we have the opportunity to add that most special ingredient – Love – can’t get that from a package.  Go forward – bake cookies!

Let’s start the blog with the Show Notes for this episode:

My conversation this week is with American Certified Nutritionist Aimee Aristotelous who has recently published a book looking at pregnancy from the perspective of a healthy gluten free diet.  The book is called – The Whole Pregnancy: A Complete Nutrition Plan for Gluten-Free Moms-to-Be.  Aimee looks at all aspects of nutrition required for pregnancy and relates it to a healthy gluten free diet.  She includes meal plans and recipes to suit the different needs of each trimester.

The book is available through most book sellers as well as from Amazon.

Aimee can be found online at www.thewholepregnancy.com and on Instagram at thewholepregnancy.

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 –

Pregnancy is often a time of excitement, mixed with fear of the unknown.  It’s a time when you and everyone around you want to do the right thing.  This is where our understanding of the gluten free diet might be letting us down.  We try and educate ourselves to make our diet as healthy as it can be, but then the unknown enters the picture.

How much should a Mom-to-be increase her food, what nutrients should she be looking to increase and how will she know that she is choosing the best sources?  All these questions are common to every pregnant woman, but adding the complexity of the gluten free diet, may be enough to cause someone to second guess how they are feeding themselves.  To say nothing of the comments from all those around her, who ask, speak and give advice out of love and concern.

Today, the pregnant woman who is eating gluten free because of celiac disease, non-celiac gluten sensitivity, or simply because she feels more in control of her health issues, is challenged to incorporate everything she is being told about eating healthy, eating for two, and getting all the right nutrition gluten free.

A book that brings information and perspective to these issues is very welcome – Thank you Aimee!

Let’s start the blog with the Show Notes for this episode:

I have a returning guest for this episode. I’m speaking again with Registered Dietitian Amy Horrock, who specializes in Celiac Disease in her online practice. I spoke with Amy on Ep 20 about Persistent Gut Issues after diagnosis of celiac disease. On this episode, she focuses on why celiacs are often vitamin deficient and which vitamins and nutrients may be low and should be addressed. The link to the resource page from the Canadian Celiac Association website is –

http://www.celiac.ca/b/wp-content/uploads/2016/04/Celiac_Follow_Up_Care_Resource.pdf

Amy can be consulted through her website at clearfocusnutrition.ca.  She is also on –

Facebook: https://www.facebook.com/clearfocusnutrition/

Instagram: https://www.instagram.com/gluten_free_dietitian/

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 –
Starting a gluten free diet is hard. The sole thing that keeps us pushing forward with it, is the fact that this is our medicine, our treatment, for a condition that has likely taken years to diagnose and effected many aspects of our daily lives.
To learn that healing on a gluten free diet is slow, is not the message a newly diagnosed celiac wants to hear. When I was diagnosed, I was told I would likely feel “healed” months before my gut was actually healed. A one-year time frame was suggested, but fortunately, I began to feel better quickly and at one year, when my gut was likely rejoicing in feeling well again, I had become very comfortable on my new difficult diet-for-life.
It took a few more years to realize, through blood testing, that my diet, was still deficient in some important vitamins and minerals. Tweeking these is not easy, and often requires the help of a dietitian experienced in celiac disease. My bones were strong, but I still needed calcium and vitamin D. Vitamin B12 was another identified requirement. Often at our local CCA chapter meetings this subject comes up, and it’s very interesting to see who has been told to take what. There will inevitably be someone in attendance who has never asked their doctor or dietitian about deficiencies.
We all need to advocate for ourselves. The gluten free diet is the major step we need to take, but it doesn’t stop there. In order for us to be our healthiest, our diet needs to be customized to what each of our bodies needs. We are all different, we all eat, sleep and exercise to different levels of health, supplementing our vitamins and nutrients is an essential part of that.

Let’s start the blog with the Show Notes for this episode:

My guest this week is Lisa, who is a co-host on my Gluten Free Weigh In podcast.  Lisa is celiac and following a gluten free ketogenic diet.  The episode focuses on an article posted online by The Celiac Scene from Gluten-Free News entitled – “Followers of a Gluten-Free Diet Considered High-Maintenance, Selfish and Arrogant.  What Gives?”  Lisa and I discuss the premise of the article and how it relates to her real life dating experiences.  Lisa is funny and genuine and a joy to listen to.  Have fun with this one.

You can view the article on The Celiac Scene website at –

https://theceliacscene.com/gluten-free-diet-followers-high-maintenance-selfish-arrogant/

You can follow Lisa on Instagram at gf_ketogirl.

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 –

It’s been a long time since I dated – I’ve been happily married for many, many years.  But I do remember dating before my diagnosis.  It was a time when I never knew how I would “react” to eating a meal out.  It would be years before I knew it was celiac disease, so for me it was hit or miss.

I often avoided going out, especially if it was with someone I didn’t know very well.  I distinctly remember trying to plan a fancy New Year’s Eve – you know, the kind young singles splurge on, only to realize that I might very well “react” badly to the food, and then the entire expensive night would be shot – no fancy New Year’s Eve for me.

I remember dating an Italian guy.  He introduced me to his big family way too soon.  I was not in the habit of eating large meals in front of strangers – how would I “react”?  I don’t think his family thought much of me, which was fine at the time and now.

After I started dating my husband, it didn’t take long for him to realize that my stomach issues became our issues and any date involving food was hit or miss.  I also remember that my stomach issues were not consistent and that I couldn’t forecast when I might “react” or how severe it might be.

I do remember though, that eating at home, was usually safer.  Yes, I still got sick at home, but less often, and was able to comfort myself better.  As far as being “damaged” or less of a person because of my complaints, my guy was right there with me, doing without as long as it made me feel better.

In retrospect, my eventual diagnosis not only answered questions at the time, but shed a different light on years of on-and-off stomach complaints and discomforts.  I now knew what caused my “reactions” and could do something about it.

Looking back, and looking forward, dating guys who didn’t get it was frustrating, till I met the guy who didn’t understand it, but was willing to stick with me till we figured it out.  Lisa is right – dating weeds out the guys who don’t want to stand with you and a diet for your health – best weed them out early.

Let’s start the blog with the Show Notes for this episode:

The Canadian Celiac Association funds research into celiac disease through the Dr. J.A. Campbell Research Fund.  This week I speak to Melissa Secord about the process of awarding grants as well as speaking with one recent recipient.  James King is working on research to look at the many studies that have been done worldwide on the prevalence of celiac disease.  His work will amalgamate the data to look at the diagnosis of celiac disease worldwide and what can be learned from the results.  Further, James is studying a large group of celiacs in Alberta to identify the impact of diagnosis on the healthcare system both currently and in the future.

You can find out more about the Dr. J.A. Campbell Research Fund at –

https://www.celiac.ca/healthcare-professionals/research-awards/

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 –

Being a member of the Canadian Celiac Association is being a part of something much bigger.  When it comes to labelling laws, the CCA is able to speak for us.  When it comes to certifying gluten free foods, the CCA symbol is our highest standard.  When it comes to doctor vetted information that we can all rely on, the Professional Advisory Committee is producing it.  When it comes to the future of celiac disease, the CCA is right there standing just in front of all of us.

The future is such an unknown.  Maybe there will be a cure.  Maybe there will be a treatment.  Maybe there will be a way to reverse the condition.  Maybe there will be a way to stop it from starting.  These maybe’s are the stuff of scientific research – Today!

I’m proud to be part of the tomorrow of celiac disease.  I couldn’t fund research on my own.  I couldn’t even get enough people or businesses together to come up with a plan.  I don’t have to.  Being a member of the CCA is my way of supporting research into celiac disease, right here in Canada.  Thanks CCA – none of us can do it alone, but we can all do it together.