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Ep 141 October 2020 Roundup
Let’s start the blog with the show notes for this Episode –
I’m talking again with Ellen Bayens of www.theceliacscene.com about studies and articles she has brought to us during the month of September. We talk about studies looking at nutritional deficiencies in the gluten free diet, IBS and Constipation in Children and how it relates to a diagnosis of celiac disease, and the development of a new test to confirm gluten sensitivity. Ellen and I also have a lively discussion about food sensitivity testing, what it actually tells a patient, how results can be easily mis-interpreted as well as an uproar from many healthcare professionals about allowing the tests at all. Our discussion centres around a CBC Marketplace episode featuring food sensitivity testing. Ellen also mentions that Teresa of KOB Gluten Free is offering a Fall Baking Package, as well as a special group of Thanksgiving recipes. All classes are virtual, on video and provide detailed instruction.
Nutritional Deficiencies Common in Gluten-Free Diet
Celiac Disease Linked with Increased IBS & Constipation Risk in Children
Experts Adamant IgG Food Sensitivity Testing Misused, Misinterpreted, Invalid
Gluten Sensitivity & Celiac Disease – New Biomarker Might Tell Them ApartMarketplace Episode on Food Sensitivity Notes – https://www.cbc.ca/news/health/food-sensitivity-intolerance-tests-blood-marketplace-1.4886592
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 –
It’s been just over a year now since I started my monthly chats with Ellen Bayens. Every month as I plan my weekly podcasts, I look forward to talking with Ellen. We always have a lively discussion. I learn things I hadn’t known or thought about before and Ellen introduces me to some very interesting people.
When I record my interviews, I usually use a “zoom meeting” connection. Zoom meetings have become very popular as so many have been working from home since the spring. I use zoom meetings to connect with family in other countries, as well as to share dinner with far off friends. Zoom works well for my podcast recordings because I can get a recording of me, one of the person I am interviewing and one of us talking together. That way I can play around with my audio tools to edit our conversation into something that hopefully is interesting and flows well.
In an effort to get the best audio quality, and in consideration of the different technical requirements of my guests, I usually don’t use video and just record the audio. The main exception to this is when I talk with Ellen. I don’t consider our discussion an interview and I’m pleased that Ellen has embraced the technology. When we talk, I’m usually looking up articles, which takes over my screen, but Ellen is intently watching me to know when to break in. She had learned to anticipate my facial expressions, and even some of my thoughts. You may notice it’s more common on recent episodes that we talk over each other, something I try and avoid or edit out in other podcast episodes, but something that is natural in my conversations with Ellen.
My aim in starting this series with Ellen was to allow an audience in on our chit chat. Ellen supplies the subjects and we both supply our opinions. It’s been a learning experience for Ellen and a fun experience for me. I hope you enjoy listening to these episodes as much as Ellen and I enjoy bringing them to you.
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Ep 140 Expand Your Horizons II Virtual Conference
Let’s start the blog with the show notes for this Episode –
On this episode I’m thrilled to bring you information on Part II of the Canadian Celiac Association Conference – Expand Your Horizons II. Mark Johnson and I go over the conference schedule to highlight both the speakers and the topics. The conference is live on November 15th starting at 12 noon eastern time. Registration is limited to 1,000 participants. There is no charge, but if you can, you are asked to make a donation to cover some of the costs. You can find out more and link to 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 –
Recently, I heard someone comment on how much has changed with regard to our access to information. She was talking about how to look up and reference medical studies. She mentioned that as little as 25 years ago, scientific and medical information was kept in universities world-wide and not available to the general public.
Nowadays, medical journals, studies and comprehensive information on all sorts of medical conditions can be found online. I recently brought my elderly uncle to our local non-urgent care hospital, which routinely hosts student doctors from Queen’s University. After the student doctor met with my uncle to start the diagnosis, she left to prepare her presentation to the attending physician. I went into the hallway to make a phone call and noticed the student doctor looking up pictures similar to his condition online. Seems like everyone is relying on our new-found wealth of easily accessible medical information.
Likewise, a virtual conference including 1,000 participants listening live to presentations from international experts was unheard of even 15 years ago.
We are fortunate to live in a time when technology can deliver trusted medical information to us, information we can research ourselves, and information we can use to improve our lives. I encourage you to register for the conference in November. You’ll be part of something big.
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Ep 139 Innovation from Queen Street Bakery
Let’s start the blog with the show notes for this Episode –
On this episode I speak with Giovanni Angelucci, founder of Queen Street Bakery, a recent addition to the world of gluten free breads. The breads are available across Canada in many of the major stores. Queen Street Bakery was started with a mission to make healthier, good tasting, moist breads. The nutritional labels tell a unique story of low fat, minimal sugar and lots of fibre. The ingredients show some thinking out of the box with charcoal, grape skin flour and chicory root. They even have a black bread and black pizza dough.
Giovanni was kind enough to send a sample box to one of the co-hosts of my Gluten Free Weigh In Podcast, Carla, who shared a review with us. Carla, who was inspired to use the breads in different ways, really enjoyed the different tastes, health benefits and fresh texture.
You can find Queen Street bakery online at –
They also have a very useful store locator at –
You can find Carla on the Gluten Free Weigh In Podcast and on Instagram at
Celiac_in_the_Suburbs
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 –
It’s wonderful for me to be a witness to the innovations in the gluten free bakery business that are coming from some “out of the box” thinking.
When I started my bakery, most people had never heard of gluten free. I spent a great deal of time educating the public, the newly diagnosed and local retailers. Customers came to me because they needed gluten free products and couldn’t find anything decent at their local groceries. Eventually, I closed my retail location to concentrate on wholesale to stores and institutions. This was a time when gluten free was making a real mark in every grocery store.
As I mentioned to Giovanni, I was a very small operation, so I was responsible for everything, including nutritional and ingredient labelling. Keeping up on the government regulations for labelling is a job all on its own. Needless to say, I was overwhelmed with all the moving parts it takes to get a product onto a shelf.
I knew other gluten free entrepreneurs in a similar situation, we would often meet at trade shows. Each of them worked hard to get their products accepted by customers and retailers, struggled to ensure every ingredient was gluten free with every shipment, and did so while trying to more than break even with their costs. Innovation, although we all strived for it, was a luxury, something to shoot for, if you had the time and money. Most of us did not.
Times have changed. I’ve spoken with many new entrepreneurs and some savvy business people who have managed to keep up with change. Kinnikinnick is one of those business which has been around for a very long time, and is trusted by those of use who must eat gluten free. They have recently pivoted with their “free from” line.
Whether it’s a relatively new business looking to establish itself, or a long-time trusted name in gluten free, we need the innovation that time and talent bring. It’s taken many years to get to the point of not only great tasting gluten free, but foods that are healthier for us. I know how hard it is to formulate a new product, and to take the further step to innovate with new ingredients, or to omit some familiar ingredients, all for the sake of health benefits. I applaud these companies, it’s harder than you might think!
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Ep 138 The New Direction for The Canadian Celiac Association – A Conversation with President Janet Bolton
Let’s start the blog with the show notes for this Episode –
This week I have the pleasure of speaking with Janet Bolton, President of The Canadian Celiac Association. We talk about the new direction of the CCA, what they are focusing on, and how that renewed focus is beneficial to everyone in Canada who suffers from celiac disease or a gluten related condition. We identify what’s different these days from the past and how looking more “big picture” is helping the CCA define its direction for the future. Janet also shares her family’s celiac story.
You can find more information at www.celiac.ca
Look for the “About the CCA” tab for more information on the direction of the organization.
The “News & Events” tab informs of current initiatives.
The tab for the “CCA National Conference” will give you information about the “Expand Your Horizons – II” virtual conference in November, which you can register for now.
The “Events” tab will bring you up to date on current webinars and virtual events being planned.
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 finish recording with my guests, I ask them to stay on the meeting to get their feedback, and often, we continue our conversation. Janet had mentioned her first interaction with the CCA was when she was trying to determine a menu plan for her newly diagnosed daughter. In our continued conversation after I finished the podcast, I shared with Janet my first contact with the CCA.
At the time, I was living in Bermuda with my husband, and two daughters. I was diagnosed in late December, was told to go avoid gluten (whatever that was) and a dietician appointment would be made for me in January. My avoiding gluten didn’t go so well, as I didn’t know what I was doing. I was hoping my dietician appointment would solve all my problems. The day before my appointment, I received a call from the dietician asking me to bring money with me to my appointment – I think it was $60?!? At my appointment, I was told the overwhelming change I needed to make. It was a bit of a blurr. Then she asked me for the money, handed over the new members kit from the CCA, told me I was now a member and I needed to contact them with my information. At the time, this kit was a lifesaver. It was well presented, easy to understand and written in a sympathetic way. I absorbed everything, and was excited to receive newsletters and correspondence from the CCA.
If you’ve followed the podcast, you will know that my daughter was diagnosed a few months later and for her the gluten free diet started on her 5th birthday. Within a couple of years, we both travelled from Bermuda to Hamilton, Ontario to attend a national conference. This conference had a kid’s program where Deanna met another girl about the same age who was celiac, with a celiac Mom. They became friends and she and her Mom even visited us in Bermuda.
The CCA was there for me when I was diagnosed. They made my move back to Canada so much easier for finding gluten free foods and connecting with other celiacs. Now, there’s a new path for the CCA, while still being the first landing spot for the newly diagnosed, they are looking forward with a larger lens to help us all as science is uncovering new information which will change our lives. It’s a great ride to be on – Thanks CCA!
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Ep 137 September 202 Roundup
Let’s start the blog with the show notes for this Episode –
On this episode I have my monthly chat with Ellen Bayens of theceliacscene.com. Ellen publishes a variety of articles on celiac disease, gluten free foods and the gluten free lifestyle. At the beginning of every month, she sends out a newsletter calling attention to some of her content from the past month. That’s were we start our conversation. This week we talk about a change in labelling from the FDC (US) regarding fermented as well as distilled foods. We talk about a breakthrough in agriculture that is producing ultra low gluten barley called “kebari”. Developing the grain is a challenge, but the next challenge is to have the grain designated gluten free. We talk about Scientists in Saskatchewan who have examined wheat grown over more than 100 years to debunk the myth that it’s the “new” wheat that is causing more digestive problems linked to gluten. Ellen and I are joined on the podcast by Cinde Little, The Everyday Gluten Free Gourmet to chat about her development of a one-on-one course to teach you all the practicalities of a gluten free lifestyle. Ellen brings us up to date on the latest Musings by Mia – a recurring article about living gluten free as a 20-something. Mia looks at eating gluten free at university and college. Ellen also mentions Mia’s recent article that includes a scone recipe, which I will be trying in the next few days. Ellen shares with us some exciting news about Portofino Bakery in Victoria. The bakery has been carefully baking gluten free along with their gluten products for a few years, but recently they decided to establish a dedicated gluten free facility. We look at how they had been making gluten safe products and what will change. Lastly, Ellen shares some comments from an article she posted on facebook which originally came from Celiac.com entitled – “22 Diseases or Conditions that Require Celiac Screening”. This is similar to the “Could It Be Celiac?” list of symptoms promoted by the CCA during Celiac Awareness Month in May. Ellen and I discuss hindsight as a diagnostic tool and how delays of diagnosis are almost inevitable when a condition like celiac has so many symptoms. Below are links to the articles from theceliacscene.com.
scone recipe – https://theceliacscene.com/musings-mia-staycation-celiac-afternoon-tea/
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 –
Ellen and I spoke about “other” conditions that should require a screening test for celiac disease. I don’t often get reminded of the two miscarriages I had between the births of my two daughters. It was a difficult time. When I was again pregnant with my second daughter, I was quite ill, not pregnancy nausea, I was reacting to gluten. I did not yet know I was celiac, but although I was happy to be having a full pregnancy, I knew something was wrong with my eating and nutrition. I was always a heavier-type person, so when I gained less than 10 lbs during my pregnancy, my doctor thought I was amazing (red flag!).
I had been suffering digestive issues for almost 20 years, but once I was finally diagnosed three years after the birth of my second daughter, I was awash with emotions. Most of us are, when we get diagnosed. I was happy to finally have a diagnosis, but confused as to why it took so many years. There was a small part of me that was angry about all the discomfort, tests, recurring issues and lastly the miscarriages.
I understood that celiac was only thought to be then about 1 in 100, but it certainly felt like I’d been through so many doctors and so many tests that it should have occurred to one of the doctors along with way. Then I would get into the “what if’s”, which in truth are no help to anyone. I won’t go through my thought process here, but I think you can well imagine it.
I resolved to only look forward, which some days, at the beginning was very difficult. It was only with my older daughter Deanna’s diagnosis that I was able to pivot to a positive attitude towards my health, the gluten free diet and the future. I realize now, my diagnosis was the best thing that ever happened to me. It explained everything. It wasn’t in my head and now there was something I could do about it. When we found out about Deanna, I had purpose in my gluten free lifestyle. I never lost that purpose, and I’m so glad for it, it has given me a path to my own health and to help others.