-
Ep 153 Controversial Gluten Contamination Studies
A Conversation with Dr. Jocelyn Silvester & Ellen Bayens
Let’s start the blog with the show notes for this Episode –
I recently spoke with Dr. Jocelyn Silvester for Episode 149 of the podcast regarding the “Doggie Bag” Study which looked at the actual amounts of gluten that were contained in our seemingly gluten free diet. Dr. Silvester has gone on to look at some of the everyday ways we handle our food to identify, then quantify the risks of contamination from gluten containing ingredients. Her experiments included cooking gluten free pasta, sharing a knife with gluten foods, and using a toaster along with risks for children in the classroom. The results of her studies are surprising and somewhat concerning. The Canadian Celiac Association has looked at these findings and believes that more research needs to be done on this topic. No one is ready to change the recommendations for handling gluten free foods to avoid contamination with gluten, but these studies do give us pause to think. I was concerned about the interpretation of these results and decided to invite Ellen Bayens of theceliacscene.com onto the podcast to discuss how some of this information can relate to our day to day lives. Ellen was able to help me put the study findings into perspective.
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 it’s obvious listening to the podcast that I was uncomfortable talking about deliberately going against my gluten free food rules. After Dr. Silvester sent me the study documents, I printed them off, found a quiet place to sit and began reading. I remember I started to squirm, and my breathing became shallow, I was becoming anxious.
Many things in our lives are grey areas, areas where we apply our judgement. As we mature, our judgement, hopefully, gets better. The gluten free diet requires little judgement. It’s very black and white. If there is risk of gluten in a food, I don’t eat it. It’s simple and it’s the way I’ve lived for twenty-five years now.
It’s hard to have an open mind to science when it up-ends your tried and tested “rules”. Hence, my anxiety. I’ve spent a great deal of time thinking about how to deal with Dr. Silvester’s findings. Likely, I’m taking this matter seriously because I often meet with the newly diagnosed to help them start their gluten free journey. Does this change anything, how do I answer, when confronted with these study results? The answer is in the study results.
Now that I’m familiar with Dr. Silvester’s findings and have talked through their implications with Ellen, I can confidently discuss the topic with anyone who challenges me with the science presented here. These studies measured risk, not safety. Every day, we measure risk in all sorts of ways – should we wear boots with heels to walk outside on an icy day? No, we should wear boots with treads. Should we rely on one knife, or one pot of water to keep our food safe? No, but just as with the boots with heels, if we’re careful, we might be fine, not particularly safe, but maybe fine. Ellen had a good point when she talked about the social side of eating a strict gluten free diet, hopefully these studies will help you balance your risk, with your “mature” judgement, and you’ll be fine.
-
Ep 152 Holiday Survival Guide 2020
A Conversation with Melissa Secord, Executive Director of the Canadian Celiac Association.
Let’s start the blog with the show notes for this Episode –
It’s December and that means the arrival of the Holiday Survival Guide from the The Canadian Celiac Association. On this episode I speak with Melissa Secord, Executive Director of the CCA about the guide, including some special covid related content. It’s a year like no other, we will all have to be content with smaller gatherings, but that doesn’t mean we can’t make those times special with traditional baking and giving. Covid has taken a toll on a significant portion of our population, which we must remember and assist at this difficult time. One initiative of the CCA is a program to identify gluten free donations to foods banks, so they can be saved for those requiring gluten free. This year is very different, and the CCA has given us lots of ways to make it special. You can find the guide on the CCA website at www.celiac.ca.
Melissa also talked about a peer support desk that will be monitored during the month of December, and is prepared to answer questions to help those with celiac disease and gluten sensitivity cope during the holidays. You can reach the support desk at (905) 507-6208 ext 224 or toll free at 1-800-363-7296 or by email at askthecca@celiac.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 –
We all want to do our part to help; help fellow celiacs, help those less fortunate, help those who are not in a position to help themselves. This year has shown a great uptake in the need for foodbanks. I was saddened to see the news reports in March of food banks being overwhelmed. On my first grocery shop in March (my husband and I alternated once weekly trips), I decided to spend a certain amount each shopping week to buy donations to the local food bank. My choices were baby foods, as gluten free was too complicated and the food banks had enough to worry about.
For years, many of the volunteers at food banks were older, retired people, looking to give back, once they had more time to do so. Those volunteers are now being told to stay home. Society in general is asked to stay home, shop less often, don’t attend gatherings and keep to their small family circles.
Foodbanks are feeling the squeeze, less donations, more demand and fewer volunteers. Involvement with food banks has been something our local celiac chapter has struggled with for quite a few years. Normally our Christmas get-together happened at a local restaurant and attendees were asked to bring a gluten free donation to the food bank. Everyone was generous. Once the donations were collected, someone offered to deliver them to the local food bank and ensure they understood this food was gluten free and should be reserved for those who need it. Once we left the food, it was out of our hands, we could only hope the food bank had the resources to keep it separate, and get it to where it was needed most. An imperfect system at best.
I suppose that’s why I was so excited to talk with Melissa about the “Save Me for Gluten Free” campaign to help food banks get gluten free donations into the hands of those who need them. This solves the problem. It will take some buy in from the food banks, and some education with volunteers, but for the most part, we, as celiacs, have done the work to provide others who require gluten free with the food they need. It’s a simple solution that allows food banks to do what we all want them to – provide nutritious food for anyone who is lacking in it. I’d like to see this program expanded and encouraged throughout the year. After we finished recording, I shared my thoughts about this with Melissa. We are both keeping our fingers crossed that this simple idea will solve a growing problem. I encourage you to donate gluten free and attach a “Save Me for Gluten Free” symbol to bag with the donation. Simple and hopefully effective.
-
Ep 151 Gluten Free Flour Blends and How to Use Them
A Conversation with Cinde Little, the Everyday Gluten Free Gourmet and Saima from Breadables
Let’s start the blog with the show notes for this Episode –
On this episode we talk again about gluten free baking. Specifically, we look at flour blends. Almost everyone who has baked gluten free will agree that one flour – rice flour, almond flour, oat flour, none of them can stand alone and always need to be blended with another grain or starch to get the taste, texture and mouthfeel in the final ingredient. Cinde Little, who online is known as the Everyday Gluten Free Gourmet has developed a guide to the different flours and suggestions for combinations to make a wide variety of baked goods. I also talk with Saima from a new company called Breadables. Saima has worked hard to develop a flour blend for roti, which is an Indian flatbread. I know from some of my previous podcast guests, and my own investigation and trials, that roti made gluten free was an elusive thing. Saima has solved this problem and is making her mix available for sale, currently by mail, and soon from their website.
Downloadable Gluten Free Flour Guide – need to know info about the 8 most common flours/starches.
11 Gluten Free Flour Recipes
https://everydayglutenfreegourmet.ca/2020/05/29/11-gluten-free-flour-recipes/
YouTube Channel – playlist of How To Use gluten free flour series
https://www.youtube.com/playlist?list=PLTv8jSV3FbiBiSlNatsDEfpff8MjhAtJhBreadables can found on Facebook at GFBREADABLES.
You can reach Saima by email at gfbreadables@gmail.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 –
My gluten free baking hasn’t always been about the flour blend. I started baking gluten free when there were very few flours available at specialty health food stores. It’s hard to image today, but twenty-five years ago, gluten free flour was white rice flour and three starches – tapioca, potato and corn.
My first gluten free cookbook was the The Gluten Free Gourmet by Betty Hagman. This book was a wonder to me. Betty didn’t shy away from trying to make anything. She had a flour blend, but most recipes were written using different amounts of the simple flours and starches. I still use some of those original recipes today. Her later books featured some innovative flours that are more common today. She was a trailblazer. Her first book was my baking bible for many years.
My go-to blend was from her first book. In years past, whenever a couple of us gluten free bakers got together, we were all talking about the recipes we’d tried or played around with from Betty’s books.
Years later, I was fortunate to get to know two other popular gluten free cookbook authors – Donna Washburn and Heather Butt. Their first book, 125 Best Gluten Free Recipes was such a success they went on to write many more, I think there were at least nine! Donna and Heather lived within an hour of me, and I was fortunate to meet them, and even pick their brains for problems in the bakery on more than one occasion. I was thrilled when they asked me to contribute to their books. Donna and Heather baked from scratch, not from flour blends. I don’t think many of us realize how relatively “new” flour blends are.
Gluten free baking has come a long way in 25 years. I still use some recipes from Betty’s first book, as well as from Donna and Heather’s first book. These were many of the flavours I got used to when there wasn’t much choice in gluten free and I still enjoy them today. Donna and Heather are Canadian treasures and at least one their books can be found on the bookshelves of most gluten free bakers in Canada. I was fortunate to meet Betty Hagman once. It was in an elevator at a CCA event, and I didn’t exactly meet her. She was a very small woman, with a serious face, and I was too dumbstruck to speak to her. She isn’t with us any longer, but her cookbooks are her legacy and for that I am thankful.
-
Ep 150 December 2020 Roundup
A Conversation with Ellen Bayens
Let’s start the blog with the show notes for this Episode –
Ellen is back with us for her monthly roundup of news from theceliacscene.com. We chat about a new study released from the Mayo Clinic regarding giving children antibiotics under the age of two and if that puts them at a greater risk for other diseases and conditions as they get older – celiac disease figures into this study.
Some good news – a recent study finds those with celiac disease are not at greater risk of contracting Covid-19. This was very welcome news during this time of increasing cases.
Ellen and I were pretty much both on the same page when it came to discussing the adoption of a gluten free diet by those without diagnosed celiac disease and now there is a study to dig deeper into this.
We looked at some innovative gluten free products – of note – Gluten Free Oreo cookies, authentic rustic corn tortillas and emergency preparedness meals from two companies that offered gluten free options.
Ellen brought to my attention two gluten free businesses who have uniquely pivoted during this time of Covid – KOB with an online Christmas recipe Book and Wild Poppy Marketplace.
Do Antibiotics in Childhood Increase the Risk Factor for Celiac Disease?Why Do People Go Gluten Free When They Don’t Need To?
Gluten-Free Oreo Cookies Coming in 2021
Celiacs Not at Higher Risk of Contracting COVID-19
Introducing Tilly’s Galley Easy Gourmet Meals
Introducing TOTAL PREPARE Emergency Meals
Introducing MAiiZ Nixtamal Tortillería
KOB Gluten-Free Christmas Bakery e-Book
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 –
Oreo Cookies. This is a bit of a milestone for the gluten free community. There have been lots of big companies jumping into gluten free over the years. Notable ones include Betty Crocker with a GF Bisquick, Brown Rice Krispies from Kellogg’s, Breton Crackers with two GF options, Quaker Oats, Barilla with a line of GF pasta and Club House spice blends in a GF format. This is only a small fraction of the big food companies that have expanded their offerings in the direction of gluten free.
Why is the release of the gluten free oreo cookies such a big deal then? We have a few reliable gluten free producers who currently offer gluten free sandwich cookies, and they’re very good. But there is something about the oreo cookie that gives me a warm feeling inside.
I suppose it has something to do with memories from childhood. We saw commercials for oreo cookies, convinced our Moms to buy them and learned to dunk and twist them apart just like the kids on TV.
As I mentioned in the podcast, I’ve made my own oreo type sandwich cookies, and they were quite good, but they weren’t oreos. It’s taken Christie Foods a long time to release the gluten free version of oreos and that might be a very good thing. On the whole, most companies releasing GF versions of some of their best-selling products do a good job to replicate the taste and texture of the wheat version. I can only suspect that Mr. Christie took more time to get it just right. My expectations are high for the GF oreo cookies. They will have some very powerful memories to live up to – not only the taste and texture, but the feeling of twisting and dunking. I can’t wait!