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

I like a good story, and this week we have one – A Mom, looking for a way to enhance her autistic son’s development tried him on a gluten free diet.  Not only did she notice a positive difference for her son, but it led her to start a gluten free food company.  Autistic children often have very specific taste and mouth-feel preferences in foods.  Keri’s son loved perogies, but on a gluten free diet, they were almost impossible to find.  After much trial and error, Keri developed a recipe and method for making gluten free perogies commercially.  The company, located in Lacombe, Alberta – Stella’s Perogies now produces 15,000 perogies a day!  You can find out more at www.stellasperogies.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’ve said it before, and I’m sure now will not be the last time.  We (celiacs and those on a gluten free diet) are a needy bunch.

We have learned that we must be particular about not only the ingredients in our food, but the way every ingredient was handled right up until it is plated before us.

Having opened my doors on a gluten free bakery, I was often the first and sometimes the only person many of my customers knew who shared these food issues.  It wasn’t long till I was the local therapist – much like a bartender to their patrons.

Many of customers had stories that were not well received by their friends or in any social context.  It can be difficult to discuss digestive issues with anyone but your doctor.

Customers who were choosing gluten free for reasons other than a diagnosis of celiac disease felt particularly on their own.  They had read or heard of the experiences of anonymous individuals and how the diet worked to control or eliminate symptoms of numerous other conditions.  At the time, they were the ones we often referred to as “being on the bandwagon”. 

I always felt this term was harsh.  Yes, there were some people who “did” gluten free to be “tendy”, but in my experience most were trying the diet for other specific health reasons.  I remember one customer talking to me at length about being on a low-carb diet for weight loss.  It worked, but when they started to add back the carbs, like bread, they realized they had low energy and felt bloated much of the time.  In all likelihood, this person was celiac, but because of their mostly gluten free diet, they could not be tested.  My part of the conversation centred around the importance of knowing if it’s celiac.  But this was of little consequence to them.  They knew a gluten free diet made them feel better and that was good enough.

Another group of people were parents looking to “cleanup” the diets of their children for a variety of health reasons.  I often wouldn’t find out till weeks later that many of these children were on the autism spectrum and the diet was met with mixed success.  For parents who felt it made a difference they were sticking to it.  For others, they would move on to other dietary restrictions to try and find something that fit with the needs of their child.

My mind became very open to the many reasons people chose to eat gluten free.  I have celiac disease so the diet is my medicine, but I accept that as a therapy, the diet can be, and is beneficial to many others.

Let’s start the blog with the show notes for this Episode –
I have recently returned from a very enjoyable cruise with extended family members. Cruising with celiac disease is often approached cautiously, but with the right preparation, can be safe, relaxing and exciting. This week I chat with Nick Medeiros, a fellow celiac and travel agent from California who has set up a Facebook page “Cruising with Celiac”. This group fields questions and actively discusses different cruise ships and cruise lines and their suitability for someone on a strict gluten free diet. Nick and I discuss many of the dining options on different ships, what you should know, before you book and what questions you should ask. You can find the Facebook group at –
https://business.facebook.com/groups/288031834953238/?ref=nf_target&fref=nf
You can reach Nick at NJM Travel at (925) 699-6103.

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 have been fortunate to have cruised many times.  Years ago I worked as a travel agent, which afforded me opportunities to try different cruise lines.  That was before my diagnosis, so my food extravaganzas onboard were unrestricted.  Things are different now.

What I can say is that the cruise lines, for the most part, get it.  They have taken the time to understand the gluten free diet and train their staff.  Never did I get a strange look when I asked for gluten free.  As well, the answers were definitive – yes to the chicken fajita meat – no to the beef – yes to all the salad dressings – no to the stuffed baked potatoes.  There were none of the sideways looks, or under the breath questions.  All the staff were well trained in gluten free. 

That doesn’t mean there were a lot of choices for me.  But there was more variety than I was used to at most restaurants.  I never went hungry and always enjoyed my meals.  I often landed at the late-night buffet to find I could only eat a fruit plate, cheese plate or I could make up some nachos.  It was usually nachos.  One night, when corn chips were missing from the buffet, it was only a quick chat with the maitre d’ to get my safe chips.

I do love desserts and there were always desserts I could have.  Between, flourless chocolate cakes, mousses, meringues, crème brulee and ice cream, I was well served. 

What impresses me most about cruising and eating gluten free is the effort put forth to make me happy and feed we properly.  I was never told “no”.  The emphasis was on providing me with the appropriate food as best they could prepare it – making sure it was gluten free.  Sometimes that took one of the chefs off their station to go back in the kitchen and get me something special.  I was never discouraged from asking for something.

Some effort is required to research the cruise line and ship, as well as ask the correct questions and make your requirements known.  As always stay vigilant and ask anything whenever you feel the need.  For me cruising is not only enjoyable, but a safe place to be celiac – and I don’t have to cook, bake or washup!

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

This week I chat with a past guest, Lisa, about her experiences with workplace harassment because she must eat gluten free.  This may or may not be something you know about first hand, but just hearing Lisa’s experiences makes one think about how those of us on a special diet are perceived by our co-workers.

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 –

While I was chatting with Lisa, I began to realize how fortunate I have been to work with some very caring individuals.  Working in my gluten free bakery, I was obligated to ensure that my employees never brought any gluten containing foods onto the premises, and apart from enforcing that, I didn’t think much of it.  They understood and were happy to cooperate.

I suppose they could have taken the attitude that I was restricting their rights, but that was not the case.  In other job situations when I worked in an office, I tried to keep my diet issues somewhat private, which can be a good strategy.  However, one job I had was with a very “social” group who and enjoyed celebrating every occasion, including birthdays, retirements, professional milestones and almost anything you can imagine.  I enjoyed my time with my co-workers, but it wasn’t long before my secret was out.

I could only turn down their offers of food for so long before I had to spill the beans.  It wasn’t that I didn’t find their food appealing, I just couldn’t eat it.  They took my news as a bit of a rallying call to educate the entire office about gluten free and include a gluten free option in every “celebration”.

I didn’t realize how fortunate I was until it came time for me to leave my job and move on.  To my great pleasure and surprise, my “leaving do” was completely gluten free.  Everyone who offered to bring food did their homework and brought something that was safe for me to eat.  I was very touched by their efforts.

On reflection, and after speaking with Lisa, I now realize how fortunate I was to work with a group of people who cared to include me, special diet and all, in their social activities.  I was made to feel part of the group and they learned more about both celiac disease and the gluten free diet.  At least one of my past co-workers now has a relative who requires gluten free.

Lisa dealt with her situation as best she could.  Sometimes ignorance of other people’s needs leads to misperceptions and jealousy.  Keeping a positive attitude under those circumstances can be all but impossible.

I wish there was a blueprint we could use to ensure those we work and live with would understand our special diet and incorporate it into all they do, but there isn’t.  All we can do is have a positive attitude towards the foods we eat and the foods we must deny ourselves, and hopefully others will learn by our example.  It’s not easy.

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

In our monthly roundups of things topical in the celiac and gluten free world, Ellen Bayens and I chat about a variety of articles, studies and online conversation.  This is the special link I mentioned to get to Mona’s Facebook page for those looking for celiac support in Arabic –

bit.ly/MonasCeliacFBgroup

This week Ellen and I tackle the following articles that appeared on www.TheCeliacScene.com –

•  Association Between Gluten Intake at 18 Months and Type 1 Diabetes 

•  Don’t Blame Wheat Breeding For Celiac Disease

•  Behavioral and Emotional Problems in Children May Predict Celiac Disease 

The Facebook post raised a number of issues – people being diagnosed with bipolar when they had CD.

See https://www.facebook.com/theceliacscene/posts/10158807617288012

•  Chicken or Egg? Are Celiac Disease and Eating Disorders Related?

The Facebook post drew a lot of feedback –

https://www.facebook.com/theceliacscene/posts/10158806336483012

SOCIAL MEDIA DISCUSSIONS (Scene Facebook Page)

The New Un-Bun – ingredients

Water, Almond Flour, Egg White, Flax, Coconut Flour, Psyllium, Whole Egg, Apple Cider Vinegar, Paleo Baking Powder (Cream of Tartar, Salt, Sodium Bicarbonate).

The Celiac Scene Welcomes the Art of Slow Food 

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 –

Ellen always says something that makes me think about how her words relate to my life and thoughts.  She spoke about our relationship with food.  For me, as I’m sure for many of us, my relationship with food is complicated one.  Definitely a love/hate relationship.

Often the issues are complicated by things over which we have little or no control.  For those of us with celiac disease or gluten intolerance, avoiding gluten must come first.  If it was only about the gluten, my eating life would be somewhat simple.  Between other autoimmune conditions effected by the foods we eat, to allergies and intolerances, to healthy weight loss and weigh management, any relationship with food is complicated.

I went through decades of my life feeling guilty about my food choices from a caloric and fat standpoint.  Weight management did (does) not come easily to me.  The complication of gluten free did alleviate some of the pressure on the caloric/fat side of the equation, but added the burden of knowing all the ingredients in everything I eat.  It made it easier to say “no” to some “fattening” foods, but I completely lost my resistance when something was yummy (fattening) and gluten free.

A later in life onset allergy was totally unexpected and in some ways is more consuming than avoiding gluten.  My violent allergic reaction to flax seeds is always on my mind when I eat anything away from home.  Nowadays, gluten free is often lumped together with vegetarian and vegan.  In vegan baking, a slurry of ground fax seeds and water is often a substitute for eggs.  Although we accept that celiac disease is triggered by more than 20 parts per million of gluten, my flax allergy, like other allergies, is more sensitive than that.  Now I must question the ingredients in anything that is gluten free.

My relationship with food is something that is never far from my mind.  I know there are many of us who can’t consume gluten who also must avoid other foods.  Life is complicated, I guess my relationship with food is just one part of that.