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Ep 145 A Reader’s Digest Health Mystery
Let’s start the blog with the show notes for this Episode –
On this episode we meet Steven who reached his diagnosis of celiac disease in a very roundabout way. After being diagnosed, his case was featured in a Reader’s Digest article. Steven tells us his story, along with how his diagnosis has affected his family. I found out about Steven’s story from his mother, who is a member of our local chapter of the Canadian Celiac Association. She shared the article with me, and I was thrilled to put a name and a voice to the story. Here’s a link to the article –
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 episode is a story. A diagnosis story that is unique in a couple of ways. The symptoms were uncommon and seemingly unrelated, and Steven was able to convince his doctor to keep digging until celiac disease was uncovered.
When I was chatting with Steven prior to recording, I could tell he was trying to put himself back to the time in his life before his diagnosis. The article captured some of his medical history which he didn’t recall at first, and sometimes the order of doctor visits and injuries got blurred. Since my talk with Steven, I’ve thought about my journey to diagnosis – the collection of symptoms, doctors and the timeline. I have to admit it gets quite blurred for me as well, when I think back.
The takeaway for me is, everyone has a story, and they are all important. They start at different places, but they all end with a radically different lifestyle and a clear path to better health. Sometimes, as in Steven’s case, and mine as well, one diagnosis leads to others in the family.
Steven was persistent with his doctors, something that is not possible for all of us. He was able to see different doctors until one finally dug deeper, again, something not everyone can do. Our involvement in our diagnosis varies widely, but the thing that matters most is we eventually get there, the destination of our individual journeys.
We all have a story, some seem to fit the expected, and some the unexpected. Some are quick and rather streamlined, others are long and arduous. There are things all our stories have in common – the answer to a question, and a solution. It’s celiac disease and it is treated by strict adherence to a gluten free diet. Maybe better than saying we all have a story, we should say we all have an answer and the solution.
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Ep 144 Vitamin and Mineral Answers on a Gluten Free Diet – A Conversation with Selena De Vries RD
Let’s start the blog with the show notes for this Episode –
On this episode I endeavour to answer a few questions sent to me by a listener. I enlisted the help of Registered Dietitian Selena De Vries to get the right answers to these common questions and concerns. First, we tackle vitamin and mineral supplements – how to choose, what are we looking for on the label, what supplements do we on a gluten free diet need and how much do we need. Next we go beyond multi-vitamins to look at other supplements and what they offer to those of us on a gluten free diet. Lastly, we talk about being “glutened” and if there is anything we can take to ease the pain and other issues, which commonly last for days. Selena has an answer for everything. I encourage you to follow Selena online at –
Her website – www.healthbean.ca
And on Instagram at celiac_dietitian
Or on a computer access her Instagram at – https://www.instagram.com/celiac_dietitian/?hl=en
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 –
Something I brought up in my conversation with Selena got me thinking.
When I started the gluten free diet, it was a slow start until 5 months later my young daughter was also diagnosed. I, like many newly diagnosed searched for gluten free equivalents or substitutions for the food I had been eating on my gluten diet. I had eaten oreos, so I searched out and found KinniToos cookies from Kinnikinnick. I enjoyed pasta on a regular basis, so I found a relatively plain white rice pasta to fill the void. I enjoyed bread and buns and after trying many brands, eventually made my own. I enjoyed pancakes and waffles and found those as well, both mixes and frozen. I thought I was set.
As time went on, I got older and wiser(?). Something happens over time when you read the labels on everything you buy. You start noticing the words you can’t pronounce. You know a particular ingredient is gluten free, but it still seems foreign from what I might have in my kitchen. Over the years, I have gravitated away from overly processed gluten free foods, in favour of my own baking, or simpler single ingredients. For a very long time, I tried to re-create some of my “gluten favourites”, usually high in carbs – stuffed pastas, fancy buns, rich pastries, rich sauces. I did okay, and was happy with the results, but eventually I realized there was a viable healthy alternative to food substitution.
I’ve been the first contact for many newly diagnosed celiacs. One thing I always said to them was “You can have any meat, fish, fruit or vegetable, it all depends how it’s prepared, and it’s only a few grains that you have to avoid.” It took me years, but eventually those words sunk in with me. I was already eating gluten free, but I was eating a lot of processed foods. These weren’t the best choices for my waistline, or my health. I’ve switched my diet to a mostly simple foods diet. I eat lots of different meats, some fish, more fresh vegetables than ever before and most of my grains come in the form of my own baked goods. Simple.
I wish I’d realized earlier how simple food, can make me satisfied and happy and it’s better for my body and health than my processed food diet was. I have always enjoyed cooking, now I make it a priority. I start with good single ingredient foods and create something basic but wonderful. I have a friend who is an amazing chef, and so is her husband. When we would visit them for dinner (before covid), we would enjoy spectacular dinners with simple ingredients, they didn’t even go out of their way to make it gluten free, it just naturally was. I’ll keep learning to be a better cook, but for now, for me, simple is satisfying and healthy and gluten free – something I wish I’d realized when I was first diagnosed.
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Ep 143 Care Bakery Coming to a Restaurant Near You
Let’s start the blog with the show notes for this Episode –
This week I speak with Kerry Bennett of Care Bakery. Kerry has a fascinating story of how she found out she needed to eat gluten free, then became a chef, then specialized in developing recipes for gluten free breads and eventually opened a commercial bakery. Her bakery, Care Bakery specializes in providing top quality breads to restaurants and has also begun supplying stores, mostly in Alberta. Kerry very recently moved to Toronto in an effort to increase her market presence. Her success at the very large restaurant show in the early spring, gave her the leads and connections she needed to make the leap east. Kerry was featured in an article in Alberta’s Culinaire Magazine and here is the link –
http://culinairemagazine.ca/gluten-free-bakeries/
As well you can find Care Bakery online at – https://carebakery.com/
If you go to the FAQ section on the website, you will see the underside of a bun with the leaf emblem to show the bread is from Care Bakery – something that will come in very handy as you begin to find Care Bakery bread in your local restaurants.
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 year, we must work extra hard to feel a sense of community. Most of our support group meetings are cancelled, or happening virtually. Even when we see a fellow celiac in the gluten free aisle of the grocery store, we must stand masked, 6 feet apart, which doesn’t make for very good conversation.
I think of this because of something Kerry said to me. When I contact a prospective guest for the podcast, I first tell them about the podcast, then I summarize why I think they would be someone my audience would be interested in. Emails go back and forth and once we have established a date and time for a conversation, I send them some technical requirements, along with a list of topics I hope to cover.
I sent this list to Kerry, and when we finally talked in person, she said that my topics and questions were very different from the many interviews she had done for a variety of other media. This surprised me, I thought most of my queries were fairly standard, and I could tell that Kerry had been asked some of the questions many times before – how did you start the bakery? why gluten free?
What I began to realize was that my point of view, as a celiac, brought a different perspective to the conversation. Kerry didn’t have to explain celiac disease and we both laughed when she said, no she couldn’t be celiac. My audience and I were already part of her team. We want to know about how she educated restaurants, how we can try the breads and how we can be part of her success. I’m thrilled that Kerry and I are part of the same community. In 2020, we miss in-person meetings, but we can still feel a real sense of community with one of our own. Welcome to Ontario Kerry and Care Bakery, I wish you every success!
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Ep 142 Holiday Cooking and Baking with Cinde
Let’s start the blog with the show notes for this Episode –
On this episode I speak with Cinde the Everyday Gluten Free Gourmet about holiday cooking and baking, in particular, for the upcoming Thanksgiving holiday in Canada. We talk about what to look for when buying and preparing ingredients. We discuss seasonal favourites such as cranberries, turkey stuffing, gravy and baking with different forms of pumpkin. Cinde suggests some non-traditional tweaks to the menu to change up some family recipes. We also discuss some helpful tips for planning a family dinner, or being invited to a family dinner. Cinde has provided links to the recipes and blog notes she mentioned during our conversation.
A Gluten Free Turkey Feast with tips for organizing and entertaining plus recipe links to the whole menu
https://www.everydayglutenfreegourmet.ca/a-gluten-free-turkey-feast/
Cornbread Sausage Stuffing Balls
https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/cornbread-sausage-stuffing-balls/
Roasted Root Vegetables
https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/roasted-root-vegetables/
Tips for Making Gluten Free Pastry
How To Make Gluten Free Gravy
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 going to be one more of those memorable years when it comes to family holidays. We all have them. I mentioned my three-turkey holiday dinner that I’ll never forget. Carla, from my other podcast Gluten Free Weigh In, told me her son was born on the Monday of Thanksgiving, so the holiday always has a different family meaning to her. I can remember dinners when out of town family members were able to travel to be with us. I can also remember times when Thanksgiving dinner was not possible because of other family commitments. My husband and I often travelled to Florida in October, and last year, I was on a cruise with family members from Australia and England.
I’m living at our new home on a lake, north of Kingston now, and that brings back memories of many Thanksgiving weekends from my childhood, when this long weekend meant closing the summer cottage, removing the docks from the lake, hauling in all the outdoor furniture and games, and shutting the water system down for the winter.
Thanksgiving was always a time to celebrate the harvest and family, as well as to mark the end of summer and the beginning of fall and winter. This year is so very different. We will all remember the holidays when we could only meet up virtually, and the precautions we had to take to meet with any family. I think what I’ll miss most this year is the contact with older relatives. We are discouraged from visiting and spending time with them for their own safety. Out of an abundance of caution, we must conform to those requests, but it just adds to the uniqueness of this year. My best advice, go with the flow, enjoy a quieter holiday, but try to include all your favourite foods, after all, that’s usually what we remember when it’s all over.