A Conversation with Dr. Jocelyn Silvester

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

It was a year and a half ago that I first heard about a new study, teased at a forum of high level business people and researchers put together by the Canadian Celiac Association.  Two doctors hinted at tidbits of their findings when they looked at the actual amount of gluten in a gluten free diet.  At that time, I spoke with Dr. Jocelyn Silvester, and she promised to speak again with me when the study had been properly submitted for publishing.  This episode is that long awaited conversation.

Is there gluten in the gluten free diet?  The answer is yes.  But the research study, performed in Manitoba, was able to tell us so much more.  The study is referred to as the “Doggie Bag Study”, but it has a lengthy proper name – Determination of Gluten Grams Ingested and Excreted By Adults eating Gluten-free.

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 –

Dr. Jocelyn Silvester is a pleasure to talk to.  She is Canadian, works mostly in Boston, but does other work with associates in Canada.  When I spoke with her recently, she was visiting family in Canada, unable to make a planned trip for work in Nunavut.

When we finished recording, we continued to chat.  She told me she was surprised that I didn’t ask her about participants in the study eating at restaurants and how that effected their results.  I had thought about asking a restaurant question, but in my celiac mind, it didn’t make much of a difference where the food came from, if someone perceived it to be gluten free. 

Dr. Silvester’s thoughts on gluten free food from a restaurant are as follows – “Food is on a spectrum.  Growing your own vegetables and plucking your own chicken, you are pretty confident, but when you buy the chicken from the butcher and the vegetables are packaged and have a sauce on them, that’s different, and so even though you’re cooking it in your own home and preparing it in your own home, it’s not necessary that you really are on top of all the gluten that’s in it.”

Dr. Silvester has done lots of interviews about the Doggie Bay Study, but not many with a celiac interviewer for a celiac audience.  We understand that every meal is an issue – even a snack of a gluten free cookie you may have made at home from scratch, could be a problem, the same as a simple steak and baked potato eaten at a restaurant.  We only have so much control over the gluten free aspect of our food.  Gluten free foods testing under 20 ppm are fine, unless you eat substantially more than one serving at time.  Dr. Silvester is right – Food is on a spectrum, and our spectrum is from zero to 20 ppm, along with a reasonable volume – I can live with that.  

A Conversation with Dr. Diana Mager from the University of Alberta

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

On this episode I speak with a very enthusiastic researcher, Dr. Diana Mager, who is also a Registered Dietitian. Dr. Mager is working on a project developing a food guide for young people diagnosed with celiac disease.  This resource would take into account the special requirements of growing children and youth on a gluten free diet.  After working with families facing the diagnosis of a child, and requests from the celiac community, Dr. Mager has put together a team, and funding to develop the resources families need to cope in switching a child to a gluten free diet.  As part of the process, Dr. Mager is asking for Canadian families with celiac children to fill in a survey to help them finalize their food guide.

You can access the survey at https://conquer-studies.weebly.com/

You can email the research group at conqceli@ualberta.ca

You can find Dr. Diana Mager on Twitter for more information @conquerstudies

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’m sure we can all remember our first visit to the dietitian after our diagnosis.  For me, I didn’t do much to prepare, I wasn’t even sure I knew what gluten was.  I was pinning all my hopes on the dietitian waving some sort of magic wand over me and all of a sudden, I would have no desire for the foods that contained gluten any more, and would have super-powers to interpret the diet and thrive on it.  My visit with the dietitian was very positive and I learned a great deal, but it wasn’t magic, and I didn’t leave feeling like I had a new super-power.

I did however, feel special.  Whenever I heard or saw any sort of program that involved food – weight watchers, diet food providers, all-inclusive vacations, or even meal planning resources – I knew that my needs were probably not going to be met.  Over the past 20 years or so, those of us on a gluten free diet have begun to enjoy much of the same “exposure” that everyone else gets.  It isn’t enough to say this diet isn’t by choice, as many others are, but at least we’re getting a seat at the table.  It’s wonderful to see that many food operators, or food provider programs now have a special section on their websites about how they can provide for those on a gluten free diet.

What Dr. Mager’s group is doing is a step above.  Recently a new Canada’s Food Guide was released, which was less bread-centric and more adaptable to gluten free.  It’s helpful to know the gluten free diet first, then apply the food guide.  But, as Dr. Mager’s group is highlighting, young people making the switch to a gluten free diet are hardly in a position to get the nutrition right. without more directed resources. 

I’ve seen some of the material the team is working on and they are setting a very high standard.  The Food Guide for Youth with Celiac Disease will be a game changer for families across Canada.  If you are in a position to contribute to the research by filling in a survey, I encourage you to do so – be a part of a better more nutritious future for our celiac youth.

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

On this episode I have the great pleasure to speak with Yvonne Baransky who is a Senior Product Developer at M&M Food Markets.  I was able to ask Yvonne about how the company decides on new gluten free offerings – seems she gets to do some taste testing!  As well, we talk able the mission to provide “real food for real life”, which includes a great many gluten free options.  Yvonne outlines the three-tiered approach to identifying a product as gluten free, and she is quite proud of the more than thirty products which carry the CCA gluten free certification.  I was impressed at the variety of foods and can see how these options can make a real difference for anyone who wants to eat well and must eat gluten free.  Thanks M&M Food Markets for taking the time and care to provide us with the great variety of real food to meet both our everyday as well as special occasion needs.

You can find a list of the gluten free foods offered by clicking on the link in the product search box below –

Product Search

M&M Food Market, formerly known as M&M Meat Shops, is a Canadian frozen food retail chain. The company is headquartered in Kitchener, Ontario, and has locations in all ten provinces, the Yukon and Northwest Territories; the company formerly had operations in the Midwestern United States under the MyMenu brand that operated between 2008 and 2013.

Here is the link to the company’s gluten free policy by clicking on the article link below –

M&M Food Market – Gluten Free Meal Ideas – Gluten Free Diet

M&M Food Market, formerly known as M&M Meat Shops, is a Canadian frozen food retail chain. The company is headquartered in Kitchener, Ontario, and has locations in all ten provinces, the Yukon and Northwest Territories; the company formerly had operations in the Midwestern United States under the MyMenu brand that operated between 2008 and 2013.

If you have feedback for the team at M&M Food Markets you can visit the “Contact” page by clicking on the link below –

Contact Us

M&M Food Market, formerly known as M&M Meat Shops, is a Canadian frozen food retail chain. The company is headquartered in Kitchener, Ontario, and has locations in all ten provinces, the Yukon and Northwest Territories; the company formerly had operations in the Midwestern United States under the MyMenu brand that operated between 2008 and 2013.

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 amazing what can happen when you don’t go into a store for a few years.  I wasn’t aware of the huge steps M&M Food Markets had taken into the gluten free marketplace.  I remember hearing they had a cake, but because I was in the bakery business, I wasn’t in need of any more cake. 

What I see now is a very targeted effort to achieve their mandate of “real food for real life”, it’s very inclusive, and by that, I mean for us – gluten free us!  Ten or fifteen years ago, it would have been almost impossible to imagine that we could easily find such an array of foods, ready to take home and either heat up or prepare for our families.  When I think back to some of the parents of newly diagnosed children, their greatest concerns were providing the types of food to their celiac child that other family members were enjoying.  They didn’t want to single out the celiac in the family and provide second rate food choices. 

Clearly, this should no longer be a concern.  I am amazed, every time I speak with a gluten free food producer as to their commitment to providing family-style food for everyday living that is comparable to or better than the gluten varieties on offer in most supermarkets.  It’s a tall order, and we have some very dedicated people and companies stepping up.  Some, like M&M Food Markets even go the extra mile to provide foods suitable for entertaining from finger food appetizers to decadent dessert collections. 

Thanks M&M Food Markets, and the array of other GF food producers for enhancing our quality of life with well crafted foods that are enjoyable to eat, and a pleasure to serve to others.  It’s our time, and I’m going to very gradually eat my way through it!

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

It’s the beginning of November and that means I can take time to catch up with Ellen Bayens of theceliacscene.com.  Ellen and I discuss a couple of recent scientific studies, one to do with the gut microbiome of celiac patients and another about the early introduction of gluten to infants.  Ellen tells us about a new e-book from Teresa of Gluten Free KOB.

We continue talking about gluten free food as Ellen highlights the three-tier Gluten Free approach that M&M Foodmarket is taking to identify their gluten free offerings which include burgers, breaded foods and an extensive list of desserts.

More good news with gluten free comes from Ben & Jerry’s Ice Cream as they announce 11 flavours of their ice creams are gluten free, as they continue to add the certification symbol to more and more flavours.

I also mentioned that there appears to be a lack of both white and brown rice flours available on the consumer market at this time.  I understand covid disruptions are to blame and over time the supply chain will catch up with our needs.

Here’s a list of links to from Ellen.

Celiac Microbiome Could be Rectified with Tryptophan & Probiotics

Introducing Wheat Early May Prevent Celiac Disease

KOB Gluten-Free Bakery e-Book – Extraordinary Muffins!

Understanding M&M’s 3-Tier Gluten-Free Policy

11 Flavours of Ben & Jerry’s Ice Cream Certified Gluten Free

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 saw Ellen’s Instagram post about Ben & Jerry’s Ice Cream, I immediately smiled.  We all have certain foods, or maybe even tastes that invoke special, personal memories.

A few years ago, I had the pleasure of driving my elderly parents on their last road trip vacation to the east coast of the northern United States.  From Kingston, that meant we travelled through New York, Vermont, New Hampshire and southern Maine.  On the return trip, I set our schedule to arrive in Waterbury, Vermont in the mid-afternoon, just in time for an afternoon ice cream treat at the factory and home of Ben & Jerry’s Ice Cream.

Stopping for ice cream on a warm day has long been one of my family’s traditions.  After I waited in line to buy cones for my parents, they encouraged me to go back and get something for myself.  I was dreading arriving at the front of the line, because I’d have to ask so many questions, ask for a cup, not a cone, ask for a clean scoop, we all know the drill.  But it wasn’t like that.  It was amazing, almost magical.

When I asked about gluten free, the server behind the counter perked up and showed me an extensive list, from which to choose (step one, check).  Once I chose, she then changed her gloves and told me she’d have to go back into the freezer to get a fresh (new) container for me (step two, check).  She wasn’t distracted by anything, anyone, or any contamination along the way, and delivered my glistening bowl of ice cream with a gloved hand and a napkin (step three, check).  Needless to say, I was impressed.  When I went to pay for my treat, I asked about the gluten free protocol and was told they take food allergies and sensitivities very seriously and asked me if I had any further questions, which I did not, as their procedures were impeccable.

I strolled out of the ice cream shop with my prize in my hand and a smile on my face.  My parents, who were used to seeing my frustration after going for food were surprised at my enthusiasm for the process.  I’m not sure whether it was being able to enjoy the simple pleasure of an ice cream with my elderly parents on a bright summer day, or my satisfaction that all was well in my gluten free world, but the ice cream I enjoyed that afternoon was truly memorable.  Thanks Ben, and or Jerry!