Let’s start the blog with the show notes for this Episode –
This week I have an enlightening conversation with Mona who is celiac and a Muslim Canadian. Mona tells us some of the particular issues with a diagnosis and the gluten free diet for someone from an Egyptian heritage. Mona has made efforts to help immigrants with language issues who need help as new celiacs to Canada. She has also worked with the Canadian Celiac Association. You can find the short video she was in for the CCA at the following link –
Mona’s Story – The Many Faces of Celiac Disease

Mona has set up a Facebook Group to communicate with the celiac Arabic community.  You can find the Facebook group with the following link –

http://bit.ly/MonasCeliacFBgroup

It will appear with Arabic letters next to these English letters. If you are interested in joining, just send a request.

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 –
Mona highlighted a very important need within the celiac community. It did not occur to me when I was diagnosed, that all the resources available to me, both information and food, might not be available to others diagnosed in other places or countries.
I became a member of the Canadian Celiac Association within a month of my diagnosis. This was a great strategy to get onboard with everything I needed to know. That was more than 20 years ago, before there was so much information online about how to eat gluten free. We tend to think now, that most of what we need to know can be found with a google search. And this may be true for us, in Canada.
We often forget that someone who doesn’t speak English, or French or live in a country with good labelling regulations has a further burden beyond just the gluten free diet. It was not so long ago that food shopping in Canada was more difficult because of the absence of gluten free labelling. We have come a long way.
I am encouraged by Mona’s commitment to others with counselling and a Facebook page. When I recorded this interview, Mona was in her home and I was in mine, in a different city. Since recording our conversation, I have had the opportunity to sit down with Mona face to face. She is making plans that will have a bigger impact on celiac patients, particularly in Egypt. I was excited to hear her ideas and am hoping to be able to assist her in the future.
I benefitted greatly from personal one-on-one counselling and assistance at the beginning of my journey, as I’m sure most of us did. It takes a special person to reach out to a segment of the celiac community with unique needs. I’m convinced Mona is up to the challenge.

Let’s start the blog with the show notes for this Episode –
This week was the continuation of a discussion on the FODMAP diet. I speak with Steven J. Singer who started a food company called Fody Foods to provide foods that fit into the FODMAP diet. Ketchup made without garlic, isn’t something that occurs to me, but I can appreciate that if garlic causes you stomach issues, this could be very special.
Steven had been an owner of Glutino Foods, before starting Fody Foods. He is strongly rooted in gluten free and brings that wealth of knowledge to his FODMAP friendly foods. You can find out more about this unique food company at www.fodyfoods.ca.

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 operated a dedicated gluten free bakery for almost 10 years.  I learned a great deal about providing something unique to fill a void for people on a gluten free diet. 

It was obvious from the beginning that my customers were a needy bunch, myself included.  We were always looking to replace something that was uniquely personal.  I was looking for a particular taste in chocolate chip cookies, I was wanting my cupcakes to remind me of my mother’s baking, and pies, best not to get me started. 

In that situation it’s easy to dismiss other people’s requests as frivolous or over-the-top.  However, I only had to step back to realize that in my bakery, we made my favourite foods.  Yes, we made different breads, and I had my favourite one, but for the most part, I made what I liked.  I suppose that is the prerogative of the business owner. 

Something Steven said when he talked about Fody Foods brought back a flood of memories.  He spoke about a customer crying when they tasted his special FODMAP foods.  This happened to me many times, and it was always special. 

At the bakery, we made pizzas and I often went to the health food stores that carried the pizzas and did food demos.  At least once every sampling day, someone would taste and cry.  They were embarrassed and I was touched.

The specialty food business is not easy.  There are lots of regulations and everyone will tell you the market is too small.  The stores you start in with are often small family run operations who must be completely impressed before adding something new.  It was heartwarming for me to see that Steven, after having success with Glutino was prepared to jump back in.  His new customers are likely more needy than us gluten free folks, but just one tearing up at a tasting is all it takes to keep going.

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

I speak this week with Kate Scarlata RDN, MPH, FODMAP & IBS expert about the FODMAP diet. We explore what the diet is, and how it relates to both celiac disease, gluten intolerance and IBS. The diet aims to resolve lingering digestive issues not completely solved by the gluten free diet. It goes without saying that if you’re celiac or gluten intolerant, you must avoid gluten, but for you individually are there other foods that may be causing discomfort and should be avoided?

We look at the origins of the diet, and how it has helped many people to identify specific food issues. Kate has authored many books, but her recent book “The Low-FODMAP Diet Step-by-Step” is a comprehensive resource for using the diet to resolve some ongoing digestive issues.

Kate’s website with more information on the diet and the book is –
https://www.katescarlata.com/

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 learned a great deal chatting with Kate about the FODMAP diet.  One thing that stuck out for me was the fact that our bodies and our digestive systems keep changing over time.  You may be well-adjusted now on the gluten free diet, then gradually you may find some symptoms returning. 

This can take you by surprise, as you’re doing what you’ve always done, but for some reason, you just don’t feel as well as you did previously.  We often blame the dreaded cross-contamination.  “Something must have touched my food”, or “someone must have used a utensil that was used with a wheat product”.  This, of course is the natural reaction.  We know gluten is a problem, so if we start experiencing digestive issues, it must be because we didn’t pay careful attention. 

It may take months, or longer, to realize that it may not be just gluten.  This is where the FODMAP diet can help.

Something else that springs to mind is the fact that many of us with celiac disease also suffer from other autoimmune conditions, and some of these are best treated by avoidance of some common foods.  How often have you been at a celiac get together, just about to taste a new food, or delight someone has baked, only to have others in your group ask about the ingredients.  Gluten is a given, but other ingredients can be problematic for some people. 

Again, this is where the FODMAP diet can help.  You might feel you are alone in not being able to eat a particular ingredient – honey for instance, but that happens to be something that has been found to be a trigger on FODMAP.  You are not alone.  The FODMAP diet, is a resource, a method to determine these trigger ingredients.  Once you find out, you can then set about the task of eliminating them from your already gluten free diet.  Not simple, but necessary. 

On next week’s episode I interview a man who has worked hard to create some common foods, that don’t contain some common ingredients.  I think we’ll be hearing lots more about FODMAP in the years to come.   

Let’s start the blog with the show notes for this Episode –
It’s now the beginning of September, and I’m thrilled to be chatting again with Ellen Baynes of The Celiac Scene. Ellen searches the internet (and everywhere else) to find informative articles and studies about celiac disease and the gluten free diet. She summarizes them and passes them on to us on her website, on facebook and also in her newsletter.

This week we chatted about –
– The launch of a new app called My Healthy Gut
– A new study that re-looks at the incidence of celiac disease in first degree relatives
– A special requirement for volunteers at a Calgary Food Bank
– A new blood test to look at the immediate effects of gluten on the bloodstream
– Gluten Free meals for emergency or wilderness situations
– How celiacs manage eating at fast food outlets
– Suggestions for offerings at a new gluten free bakery
– How to tell your new boyfriend that kissing after gluten has it’s hazards
– Coffee shops offering gluten free snacks

You can find out more at www.theceliacscene.com where you can also subscribe to the newsletter. The facebook page can be found at www.facebook.com/TheCeliacScene

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 –
First Degree Relatives – That’s a mouthful and something most people never really think about. I remember when I was diagnosed. My gastroenterologist had just finished a biopsy, not particularly looking for celiac, but looking for something. He thought he found damage to the villi, which would need to be confirmed in the lab, but in the meantime, his advice to a very groggy patient was to continue to eat as I was, get a blood test and he would contact me in a couple of weeks. I remember, as it was early December and I was hoping to hear whatever he had to say before Christmas.

I did get the diagnosis just before Christmas. I had celiac disease, although I didn’t know what that meant at the time. He told me I would have cut gluten from my diet and I’d see a dietician to help me with that in January. When I met with the dietician, she advised me to have my first degree relatives go for the blood test as sometimes this condition runs in families.
I remember thinking this was odd – did it run in families or not? Seemed like a simple question. I made an appointment for my daughters at their doctor to get the order for the testing, and I spoke with my parents and my brother. Job done.

The blood tests for the girls were done in March. It was mid-April when I received the results that Deanna, my oldest was positive and Trish, my youngest was negative. Hmm, wasn’t really expecting that. And I didn’t know what it meant. I had just started on this difficult diet and now I had to subject my daughter to it.

Deanna was almost five years old. I met with her doctor. We discussed all the reasons she had been brought to the doctor’s office in these short years. She clearly had the symptoms and now she had the diagnosis. He decided she should start on the diet, and we would monitor her response. If she started to feel better, and her bloodwork indicated that, there would be no need to put her through the biopsy. He was quite confident. I had mixed feelings.

I decided that her fifth birthday at the beginning of June would be her official “no more gluten from then on day”. I planned her birthday around a gluten free menu and even made my first gluten free cake for the occasion. I remember those first few days very well. Most parents I’ve spoken with have had a similar experience. Within 24 hours of starting a gluten free diet, a child shows a dramatic change – no more whining, lethargy is gone (I didn’t even know she was lethargic), everything changes.

And everything did change for us. I started baking everything for her, so that she wouldn’t miss out on anything. We both regained our health and have never looked back. I had worried that I had passed a huge burden on to her, but I soon realized the gift of diagnosis is so much more important. The gluten free diet has freed both of us from pain and discomfort, to say the least. A path to diagnosis is the best gift I can give a first degree relative.