Let’s start the blog with the show notes for this Episode –

This week is all about summer eating.  I chat with Cinde Little of The Everyday Gluten Free Gourmet about what makes summer eating different from other times of the year.  Cinde has lots of great time-saving and tasty ideas to spruce up our barbeque meals, as well as the new trends in salads. We talk about some of the ingredients in marinades that may contain gluten, as well as some products that might make grilling a safe gluten free meal easier.

You can find Cinde at https://www.everydayglutenfreegourmet.ca/

Cinde sent along many links to the recipes and products we talked about –

Southwestern Grilled Vegetable Pasta

https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/southwestern-grilled-vegetable-pasta/

Grilled Pizza
https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/grilled-sausage-and-vegetable-pizza/

Reusable Grilling Sheets – https://www.everydayglutenfreegourmet.ca/reusable-grilling-sheet/

Homemade Worcestershire Sauce – https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/homemade-gluten-free-worcestershire-sauce/

Corn with feta and lime – https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/gluten-free-corn-with-feta-and-lime/

Balsamic Marinated Grilled Vegetables

https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/balsamic-marinated-grilled-vegetables/

Dinner Club – A Southwestern Menu for Summer
https://www.everydayglutenfreegourmet.ca/dinner-club-southwestern-menu/

Roasted Vegetable Stacks served with balsamic glaze – we didn’t talk about this but we should have. 🙂 https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/vegetable-stacks/

Crab Apple Jelly Glazed Chicken – https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/gluten-free-crab-apple-jelly-glazed-chicken/

Round Up of Summer Salads – https://www.everydayglutenfreegourmet.ca/round-up-of-summer-salads/

Grilled Shrimp Martini – https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/gluten-free-grilled-shrimp-martini-2/

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

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

When I think of eating in the fall or winter, I think of comfort foods.  We all have long lists of comfort foods.  My list includes soups, stews, mac and cheese, casseroles and almost anything with dough in it. 

Summer foods, on the other hand give us an opportunity to eat lighter, and with some purpose, much healthier.  Not to say that soups and stews aren’t healthy, but they more lend themselves to settling in on the couch with a comfy throw-blanket, than heading out for a walk around the neighbourhood after dinner.

Eating in the summer, at least in summer heat is often an adventure in how to make dinner not using the oven and heating up the house.  Cinde spoke about the opportunity to eat outside.  We can find many excuses to not eat outside – bugs, too breezy, being overlooked by neighbours, but I know when I go south in the winter, I try and take most of my meals outside.  I find some freedom in that.

Having to share a barbeque with others not eating gluten free can be a challenge.  Cinde gave us a couple of strategies, and here’s what I do – no gluten on the barbeque.  No gluten in marinades, no breads with dinner at all.  We rarely have burgers and when we do, buns are heated in the microwave and brought outside.  I think as the “cooks” in the house, we feel our gluten free diets often take a back seat to those in the family eating wheat.

This brings me back to eating in the fall and winter.  That’s when we include bread with meals, gluten free for me and wheat for the others. 

Summer days are longer and more relaxing, my family eats lighter and we don’t even think about many of the heavier wheat-laden foods and how to make gluten free substitutes.  Gluten free goes well with summer eating, and I’m making the most of it.

Let’s start the blog with the show notes for this Episode –

The State of Celiac Event held by the Canadian Celiac Association in May was a valuable opportunity for researchers, food producers, physicians and dieticians to present their work to each other, network, and advance the interests of those with celiac disease.  I am pleased to be speaking with one of the presenters on this episode – Dr. Daniel Leffler of Beth Israel Deaconess Medical Center and Medical Director leading up the Celiac Disease Program at Takeda Pharmaceuticals.

Dr. Leffler spoke with me about the different streams of current research.  We talked about the practicality of the different treatments and cures being investigated, as well as the impact on quality of life for celiac patients.  Our discussion highlighted the diverse approaches being taken to find a cure, as well as comparing celiac with other conditions, and what makes this a particularly challenging disease to overcome. I was left with a real sense of hope that doctors and researchers are pursuing different strategies to find a cure, and improve our quality of life.  The gluten free diet is an imperfect treatment, and it’s comforting to realize that the medical/research community is looking beyond the gluten free diet for a cure.

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

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

I’ve been involved with the gluten free diet for more than 20 years- first as a celiac patient and mother, then as a gluten free commercial baker, a cable TV baking show host, President of our local Chapter of the CCA, and now as a podcaster and author.  Sitting at the presentation by the medical professionals and food producers, I was completely taken aback when I heard some say “there is no such thing as a gluten free diet”.  How could this be?  I’ve been eating gluten free, baking gluten free, and teaching gluten free for years. 

I was comfortable knowing that everything that goes into my body was less than 20 parts per million of gluten, and that most foods labelled gluten free were more often much below that.  I knew that we could only test to 5 parts per million.  But I didn’t realize the significance of that.  Whether it be 20ppm or 5ppm, it still means there can be some, however minute, amounts of gluten in our “gluten free” food. 

This concept became more meaningful when one food producer talked about a peanut allergy.  For a company to produce a peanut-free product, they must prove the product does not contain ANY peanut – not 20ppm or even 5ppm – NONE!  Any amount of peanut could trigger a serious reaction and may cause death. 

Thankfully, our issues with gluten are not the same as someone with a peanut allergy.  We take great pains to ensure our food is “gluten free”.  Our social lives, home lives and daily menus revolve around that one fact, but it will never be the same as a peanut, or shellfish, or tree nut allergy.  This may not be a revelation to you, but for me, having worked to “eradicate” gluten from everything I eat, or serve to someone, this concept is still taking time to sink in.  I suspect I will have to say it over and over to myself to get comfortable with the term “gluten restricted diet”.  I’m sure that term will not replace “gluten free” in the food industry or with the general public, and certainly not for the newly diagnosed, but it’s a concept that makes me recognize how unique celiac disease is in the medical community.

Let’s start the blog with the show notes for this Episode –

On this episode of the podcast I speak with the Event Planning & Coordinator for the Calgary Chapter of the Canadian Celiac Association, Cheryl Richmond.  The Calgary Chapter has been holding a gluten free breakfast as part of Calgary Stampede celebrations for more than 20 years.  The breakfast has grown and so have their community sponsors and relationships.  This year they served up 564 breakfasts of pancakes and sausage.  Their primary sponsors were, Kinnikinnick Foods (pancake mix), Spolumbo’s Fine Foods & Deli (sausages), Judy G Foods (promotional pizza coupons) and Shine FM providing a Kid’s Fun Zone.  With more than 150 breakfasts going on in the city during the Stampede, it takes many months working with the Stampede Committee to get all the details just right.  The Calgary Stampede Promotions Committee was able to help out by providing – The Batter Boys with a Cook Wagon, Western Welcome & Branding, a Roper (to lasso customers!) and Harry the Horse.  Sounds like great food and good fun!

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

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

I love entertaining, planning dinners, bbq’s, family get togethers and almost anything that brings people together.  It’s only been just over a year since I graduated from Public Relations and Event Management at Loyalist College in Belleville.  I have long had an admiration for people who plan large scale events, and the Stampede breakfast is a great example of that.  It’s wonderful to think that for more than 20 years they have been planning, scheduling, building relationships and putting on memorable events.

Talking to Cheryl about her big event, got me thinking about a time, just after my diagnosis when I didn’t want to plan any get-togethers, or entertain friends and family in my home.  I wasn’t confident with the diet, and I was less confident that my guests would enjoy a gluten free anything.  It took my quite a while to get over my fears.

What I eventually did, over time, was start cooking from scratch.  Well not really cooking, but baking.  I realized, it wasn’t the meal that brought me down, it was dessert, the sweet things, the things that were best homemade.  I went on to develop confidence in my baking, and as you may know, eventually opened a gluten free bakery.

It was the confidence in the quality of my baked goods that has helped me to enjoy entertaining again.  I realize that everyone’s journey is different.  If you didn’t enjoy serving guests, or organizing a get-together before your diagnosis, you aren’t likely to enjoy it now.  If entertaining is something you want to do more of, start slowly.  Show up at a friend’s home with one of your creations, bring a main and a dessert to a pot-luck, bring extras of something you made to work and offer it to workmates who might be interested.  There are ways to ease back into entertaining.  Try it.  You will enjoy it again, and your guests will too! 

Let’s start the blog with the show notes for this Episode –

On Episode 76 of the podcast, I spoke with Kristen Kneff from ImmunsanT about the presentation she gave at The State of Celiac event held in May by the Canadian Celiac Association.  Kristen’s presentation, and our subsequent interview looked at the Phase 2 trial for Nexvax2, a vaccine to minimize the effects of gluten on those with celiac disease.  Recently, the trial was halted, as the vaccine was not performing as expected.

Ellen Bayens of theceliacscene.com brought this to my attention in an article looking at both the press release from ImmunsanT and a position piece from Dr. Peter Green.  On this episode of the podcast, Ellen and I speak about what this news means for the research community as well as the impact on the celiac community.

You can read the article at the following link – http://bit.ly/Nexvax2announcement

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

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

My discussion with Ellen made me question if a cure for celiac disease is going to be worthwhile.  Currently, we have a treatment, that is suitable for most of us.  There are many companies working on “a form of a cure”.  I use the term “form of a cure”, because it won’t be a cure, at least not what is currently being researched, but it will work to minimize or eliminate the harmful effects of small amounts of gluten to someone who is celiac.

I suppose it would be nice to not have to be so diligent when grazing the buffet table at a restaurant, or when eating at a friend’s home, or when sharing your kitchen with someone who eats gluten; but at what cost?  The vaccine that was being studied required weeks of dosing to condition the immune system to not react so violently to small amounts of gluten.  If one’s tolerance to gluten is increased, where do we stop, how do we control the “small amounts of gluten” we let in? 

I can appreciate that studies and testing are on a path to answer these questions.  I’m just not sure human nature is that predictable.  If I spent so much time, energy and presumably money to vaccinate myself against small amounts of gluten, what would actually change for me? 

As I look at this question, I realize that the failure of this study, may lead to answering more questions than originally thought.  It’s fine to come up with a breakthrough in the lab, but when it’s given to patients to try, maybe it doesn’t increase their quality of life in its current format.  Maybe a vaccine of this type is flawed, not by science, but by practice.  ImmunsanT, and other researchers will learn a great deal as they breakdown the data from this study.  They will have to go back to the drawing board, but not as far back as when they started.  Likely they will have learned more about the science of immunotherapy, as well as how a cure fits into a better life for celiac patients.  So far, we have an effective treatment in the gluten free diet, something we didn’t have a good handle on only a few decades ago.  I can be patient for a cure  – happy, heathy and patient.

Let’s start the blog with the show notes for this Episode –

On this episode I have a fun discussion with Jessica Danford, known online as GFreeWifey.  I have spoken to Jess before about her efforts to assist foodbanks to supply gluten free food.  You can find that topic in Episode 48 of the podcast.  Jess has taken on a new project to produce a community cookbook and sell it to help raise funds for her efforts with foodbanks to provide safe food for all.  You can find Jess online at GFreeWifey.com, where you can find a link for the book.  Otherwise you can order the book either in hard copy, or digitally at Blurb.ca by typing in Jess Danford in the search at the top right of the homepage.  Thanks Jess for allowing me to contribute to the cookbook and I will now get working on providing the nutritional information for the recipes which she will share on the facebook page for the cookbook.

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

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

We are all busy.  That busy changes as we go through different life stages.  I remember, long before my celiac diagnosis and pregnant with my first daughter, I chose to volunteer at a nursing home.  I asked the management if there was something I could do that I could continue when my daughter was born.  I chose to visit once a week and give the ladies manicures.  Over time, I brought my daughter in a car seat, then a stroller, then with plenty of toys to keep her occupied.  We continued that work until I was due with my second child (and quite ill from my undiagnosed celiac disease).

In retrospect, I suppose it just came naturally to me, as I’m sure it does to most of you to give back in whatever way works for you at the time.  My Mom was always working with different groups to help others, so I had a great example in her. 

Once I was diagnosed, again like many of you, I looked for a way to give back to my new community.  This is exactly what Jess did, and each in our own small way, we can do it too.  Circumstances often dictate how much time and/or money you can give to a cause.  You may be at a point in your life when both time and money are tight, but as life goes on, things will change and allow you to look beyond your circumstances.  You may be retired and have plenty of time, and maybe enough money.  We all have something to give, maybe not now, maybe you have in the past when you were able, maybe you will in the future.  If your situation now allows you to give a small amount of money to purchase this cookbook, it would be a good thing – you get a cookbook and you support Jess’s efforts with foodbanks.  It’s always great when one good act has multiple benefits – and tell your friends too!