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

During this time of social distancing, we can often find it difficult to cope with our emotions. We are feelings things we haven’t felt before. We may be anxious, we may feel insecure. My guest this week is Sherry Scheideman, a Registered Clinical Counsellor. Sherry is celiac and understands much of the stress and anxiety we can feel around food, meals, our routines and everything else that goes along with our current “normal”. Sherry walked me through some of the techniques she uses to help her patients identify their difficult emotions and how to meet them head on. Sherry is located in Victoria, and can work virtually with clients anywhere in Canada. You can find Sherry online at sherrycounsellor.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

Email – sue@suesglutenfreebaking.com

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

My Thoughts –

When I first approached Sherry about creating an episode for the podcast to help my listeners deal with some of their current emotional issues, she suggested I record her counselling someone through it.  Neither of us knew a suitable candidate, so she suggested we could discuss it between the two of us.  I thought that was fine.

In the few days prior to our talk, I tried to check myself and my emotions.  I caught myself roller-coasting between contentment and dread, between easy-going and biting my lip to avoid being sucked into a negative mood.  Once I started noticing, I was somewhat surprised that I was taking this so emotionally.

I thought Sherry and I would talk somewhat hypothetically about how difficult times make people feel and how stress can manifest itself in the gut or otherwise.  Sherry was easy to talk to, her voice was soothing, when she asked me about my feelings, I had no hesitation in letting her in.  She was able to lull me into a unique sense of self.  I’ve only ever dabbled in meditation, but I think I felt the connection with self that practicing meditation might give.

Currently, coronavirus isn’t affecting my family directly, except that our family elders are not allowed visitors, but that is a small price to pay.  If, or when this pandemic touches my family, I feel I am now, with Sherry’s help more equipped to deal with my feelings.  I’ve recently lost a close family member (not to the virus), and now I wonder if I’ve dealt head on with those emotions.  Maybe, maybe not.  Time will tell, but I think I have more tools in my toolbox now to meet those emotions head on.  Thanks Sherry.

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

This has been a year when plans of all kinds have had to change and adapt to our current social distancing practices.  The Canadian Celiac Association had planned a conference for the beginning of June in Regina, and the plans of attendees were well underway before the stay-at-home orders were invoked.  The CCA has taken the progressive step of mounting the conference virtually, meaning anyone who registers can participate from their own home via their computer, ipad or even a phone.  Registration has a suggested cost of $20, but if you are not comfortably able to contribute, you can still register.  Also, you don’t have to be a CCA member.  You can find out more information and register at www.ccaconference.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

Email – sue@suesglutenfreebaking.com

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

My Thoughts –

This conference is going to be very different from the many I have attended over the years.  There are lots of things I will miss, mostly the cheerful faces of CCA members and volunteers from across Canada.

If you’ve never been to a CCA conference, this is your opportunity, but keep in mind it’s so much more than an information session.

I can organize my celiac life and understanding around the many conferences I’ve been to.  There is a long list of important things I learned and questions I had answered.  Here are just a few –

• One presenter spoke about having non-celiac gluten sensitivity when most of us in the audience hadn’t even heard the term before.
• The gluten free certification program for grocery store items was introduced at a conference.
• The definitive information surrounding the safety of pure oats was presented one year.
• New regulations for food labelling in Canada were presented by the CCA members who made it happen.
• One presentation was on the variety of symptoms that replaced the old-fashioned knowledge of celiac just being a gastro issue.
• The idea that dental abnormalities could be a sign of celiac, especially in children.
• The right to safe food movement was introduced to heighten our awareness of contamination of many of our single ingredient foods.

These are just a few that immediately come to mind.  I mentioned the people, but I also identify the people with the places.  Every group that hosted a conference did such a great job to infuse the atmosphere and entertainment with local flair. 

There are so many memorable things about going to a CCA conference, but there has always been one drawback.  At our group meeting after the conference, I and the others who attended, shared what we had learned.  And we always tried to bring back some of the gluten free goodies that were often handed out to also share with our local members.  This year, anyone with a computer and internet, or a smart phone, can attend.  I was happy to hear about the “door” prizes.  Hopefully that excitement will make up for not actually coming away from the conference with a bag full of goodies.  Way to go CCA, for taking a difficult situation and making it into an inclusive learning event.  This one I can say, I will certainly remember!  

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

We’ve been staying home for a few weeks now, and more and more, I’m drawn into the kitchen to bake.  My focus of late has been muffins.  This week, I speak with Cinde the Everyday Gluten Free Gourmet, as she recently posted a collection of muffin recipes.  Muffins are likely the easiest baking someone on a gluten free diet can make for themselves.  Muffins are so versatile, and you can even get the kids involved.  You can find Cinde, her blog and her recipes at https://www.everydayglutenfreegourmet.ca.

Sue’s muffin recipes can be found at https://www.suesglutenfreebaking.com/muffins-2 and https://www.suesglutenfreebaking.com/oatmeal.

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

Email – sue@suesglutenfreebaking.com

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

My Thoughts –

This is a time when we all need some comfort food.  There was such a run on staple foods when everyone realized they were going to staying at home.  The store freezers were decimated with shoppers buying any pre-made food to fill home freezers.  Since that time, I’ve noticed the baking aisles are now the ones picked over.  Many stores are out of (wheat) flour and yeast is a hot commodity. 

I suspect parents are getting back to basics, taking time to bake with their children who are looking to stay busy.  I suppose home made bread, with all the kneading, waiting, kneading again, and shaping is something that has become a family activity.  And the best part is the reward at the end.  Fresh baked bread to share with family.

In our gluten free world, I hesitate to suggest novice bakers attempt gluten free bread.  It is certainly possible, and some forms are easier than others.  If you have a baguette pan, creating the perfect loaf isn’t hard, but I can’t expect those who don’t bake to have a baguette pan.  On the other hand, most everyone has muffin or cupcake pans in their kitchen and can gather the basic ingredients to make some form of muffin. 

The beauty of muffins is they can be any flavour, and maybe won’t even turn out pretty, or “Instagram worthy”, but with very few exceptions, will be edible, and can qualify as comfort food.  Muffins can be easily tailored to your specific tastes or food restrictions.  You can even take a simple basic recipe, and split it up between two kids, allowing them to make additions to suit their tastes.  Muffins are versatile, nourishing and easy to make.

Muffins are quite possibly the perfect comfort food for us right now.  As most of us have a little extra time on our hands, and maybe some helpers eager to take a turn in the kitchen, maybe now is the best time to make the humble muffin our family friendly go-to snack item, it’s something I’ve been doing for a long time now.  Happy Baking!

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

Ellen and I go over highlights of the articles she has brought to our attention over the past month regarding celiac disease and the gluten free diet.  We chat about some of the coping methods we are using to get through this time of stay home orders, as well as some food solutions which might be helpful to those unable to buy their gluten free staples at local grocery stores.

Here are links to the articles Ellen and I spoke about from www.theceliacscene.com

•   Coronavirus! Are Celiacs at Greater Risk?

•   Banana Diet Prescribed to Celiacs Came at a Cost Later in Life
•   Road to 2020 Olympics Leads to a Diagnosis of Celiac Disease
•   People with Type 1 Diabetes Vulnerable to Additional Autoimmune Diseases
•   Myth Busted – Modern Wheat Not to Blame
•   It’s Not Just in Your Head – CD Affects the Brain
•   Gluten-Free Certification Organization (GFCO) Rebrands Logo

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

Email – sue@suesglutenfreebaking.com

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

My Thoughts –

I’ve been fortunate to have been the first connection many newly diagnosed have with the Canadian Celiac Association.  As President of my local chapter, and having operated a gluten free bakery, many were pointed in my direction once their doctor gave them the diagnosis.

I am always fascinated with the stories they’ve told about how they came to find out they were celiac.  As research shows, and my experience told me, it was often many years, and different paths of diagnosis that eventually let them to the blood tests and biopsy.  We all know, these years were not easy.  When we look back, so much of our lives were disrupted; from our work lives, our social lives, our family lives, our ability to care for others, and most of all our ability to care for ourselves was negatively impacted by our not knowing what was wrong.

I did, after speaking to many newly diagnosed see an encouraging pattern.  People who were relatively healthy (otherwise) and pushed themselves physically, either through a casual, planned, or strenuous exercise routine, were often ahead of the curve in determining something was wrong.  This was born out in the article about the Australian athlete who knew something was wrong when she was not able to meet or better her recent performance.

This makes sense to me, and I saw it play out many times when meeting with the newly diagnosed.  All too often, we make excuses for some physical, or even mental short-coming, that may actually, be a sign of something more complex going on.  I am the first one to realize that I was not “on top” of my decreasing physical and mental abilities before my diagnosis.

Often, when we do notice something wrong, besides the gastro complaints we may have coped with for years, we see our physician and complain about a specific symptom.  Sometimes, this leads to a prescription to “treat” or tone down the ailment, but in hindsight we realize it was all part of the same, big ball of wax called celiac disease, and we can easily get lost in its many symptoms.

This is just a rant on my part, but it’s also another good reason to empower those of us with celiac disease to always strive to be healthy, both physically and mentally.  Imagine, if we could identify a vitamin deficiency in our diets because we noticed our vision wasn’t as good as it recently was, or we were bruising more easily than we were used to.  Our body does give use messages, but as celiacs we are often weary to listen.  Over the past few years, I have tried hard to work on my physical and mental health.  Developing my sill to listen to my body and its marvelous abilities is the next step.  I think we can all learn something from our Olympic athletes, even if it’s got nothing to do with jumping higher or running faster.