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Ep 166 April 2021 Roundup
A Conversation with Ellen Bayens of The Celiac Scene
Let’s start the blog with the show notes for this Episode –
Once again it’s time to chat with Ellen Bayens of theceliacscene.com about articles and information she has brought to our attention over the past month. Ellen and I speak about the curious condition of Giardia and its similarities with celiac disease. We re-visit my recent podcast about the dual-branded alcoholic beverages that are causing great confusion in the celiac/gluten free community. A new drink called Bud Light Seltzer will soon be on the market in Canada, and Ellen and I both have questions. Ellen introduces us to Mike Rose who, requiring a gluten free diet for himself and his wife, has recently moved into a retirement home. I will be having Mike on an upcoming podcast to take a closer look at his challenges and decisions on making the move. Ellen and I can’t get away from talking about food and this month is no different. We chat about a gluten free pizza truck in Victoria called The Art of Slow Food. Ellen has also recently discovered Brazilian Cheese puffs sold frozen from a company called Forno de Minas. I’ve included a link to the Brazilian Market, so you can see what they look like. Ellen shared with us the story of a student from away staying with a local family in her area. The student, who reached out to Ellen is celiac and the homestay family is not familiar with the gluten free diet. Ellen put out a call, and very quickly many gluten free families stepped up to host the student. The problem was solved – well done Ellen!
Student’s Journey with Giardia Leads to Diagnosis of NCGS
Celiac Crusader Tackles Challenges of Moving into Residential Living
The Art of Slow Food GF Wood Fired Pizza Truck
Introducing Forno De Minas Cheese Rolls
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 hear an intriguing diagnosis story, like the one on this episode which eventually led to a diagnosis of giardia, or Dr. Jenny’s on Episode 160, or Steven’s on Episode 145 that was documented in a Reader’s Digest article, I think back to my own journey.
I’m not alone in my protracted story with numerous doctors and even more uncomfortable tests. It wasn’t until I heard the giardia story that I remembered my conversation with the doctor that eventually diagnosed me after fifteen years of questions to medical professionals.
It was my initial visit with a specialist who was the first to ask me detailed questions about my past and my lifestyle. Most others were interested in what I ate, and other family allergies. The decision was made to perform a biopsy as the doctor suspected there may be some sort of long-term parasitic infection. I didn’t know what that meant, but was prepared to undergo whatever test might turn up something new.
I remember two things from the day of the biopsy – my conversation with the doctor prior to receiving the anesthesia, and the short chat we had when I was somewhat conscious again. Before going under he told me he was looking for that parasitic infection, but would also check to see if he could see anything else that might be the cause of my issues.
After the procedure, he told me he believed I had celiac disease. I didn’t know what that was, but he said it needed to be confirmed by the lab. He also asked me to go for a series of blood tests (I now know what those were) and within a couple of weeks to see a dietician and start on a gluten free diet.
Needless to say, I did as I was instructed, and both the blood and biopsy results confirmed celiac disease. The dietician was very helpful and I was on my way boarding the roller coaster of the newly diagnosed.
It all seems so simple now. My memories of the parade of doctors I saw prior to my diagnosis is somewhat fuzzy. Thinking back, why had none of them ever thought of a parasitic infection? Why had none ever done a biopsy, or referred me for one. Even the blood tests seemed a step too far for all the others.
My diagnosis of celiac disease was one of the best things that ever happened to me. I forget about my journey until I hear the stories of others. Hopefully, one day the diagnosis of celiac disease will be quicker and more straight forward and maybe there won’t be those long winding journeys to diagnosis for me to highlight in a podcast.
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Ep 165 Gluten Free Grocery Finds
A Conversation with Tabitha from Instagram
Let’s start the blog with the show notes for this Episode –
On this episode I speak with Tabitha who has an Instagram page called Gluten_Free_Canada. The page caught my attention because it only had gluten free grocery store foods. I reached out to Tabitha and was curious to see why she started the page, and what her best food finds were. Tabitha has been diagnosed celiac for more than ten years and enjoys both grocery shopping and reading labels. She makes sure to only feature foods she enjoys. Reading labels is a skill that must be acquired over time and is particularly difficult for the newly diagnosed. Tabitha features some foods on her page, which I didn’t realize were gluten free. I suppose we all get into a routine with our food choices and often don’t take the time to look for new options. Tabitha is now doing that for me.
You can find Tabitha’s Instagram page at Gluten_Free_Canada.
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 a year since the beginning of the pandemic. All our habits have changed, some in drastic ways, and some more subtle. Right at the beginning, in March 2020, my husband and I set up a schedule to only go grocery shopping individually, once a week and alternate the weeks. Before covid, between the two of us, we could easily be in the store(s) 4,5 or more times in a week.
I didn’t realize, till I was speaking with Tabitha that the frequency was not the only part of my grocery routine that changed. I no longer meandered down the aisles, looking at anything I saw that was new. Now, I don’t sightsee or linger. My grocery trips are – mask on, hands sanitized, cart sanitized, once around the store with a list, holding back if someone was in front of me, creeping towards the checkout, not much talking, get out and get home. Grocery shopping became something routine, and although it was a reason to leave the house, as an activity, it lost whatever had made it enjoyable in the past.
The enjoyment came back one day recently when I was looking to buy some gluten free cookies and spotted the new gluten free Oreos on the shelf and “on sale”. I was thrilled. I bought four packages and went directly to my daughter’s home to give her three of the packages.
I had forgotten how excited I used to get when I found something new gluten free. Food producers and stores are introducing new gluten free products all the time, but for the past year, I haven’t been noticing. At our local CCA Chapter meetings we often brought new product finds in either for the group to taste, or more often to show the empty package. This was always so much fun. I miss seeing the group in person, and sharing our finds.
Having a gluten free support group, or at least a gluten free friend is so helpful, and it gives you someone to call or text when you find something new on store shelves. Tabitha has taken this to social media. I’m glad she’s showing me products I can now look for on my whip around the grocery store. One day I’ll be able to linger again in the cookie aisle, until then, I’ll wait for friends and Tabitha to alert me to new discoveries.
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Ep 164 A New Take on Gluten Free Snacking
A Conversation with Julie Bednarski RD, of Healthy Crunch
Let’s start the blog with the show notes for this Episode –
This episode is a conversation with someone changing the landscape of not only gluten free snacking, but snacking in general by providing new healthy options in some unexpected flavours. Julie Bednarski is a Registered Dietitian as well as a trained chef. Her vision for healthy snacks has brought us an entire product line from the company she founded called Healthy Crunch. Her goal to produce safe snacks that are not only gluten free, but top allergen free, means that Healthy Crunch needed to develop their own flavourings from real ingredients. This may not sound special, but in the food industry it is most common to produce a product, then prepare it with a variety of different commercial flavourings to fill the product line. Healthy Crunch uses read fruits, vegetables and other foods to create the natural flavourings for it’s unique foods including seed butters, coconut chips, trail mixes and instant lattes, with certifications including gluten free, vegan, paleo, keto, kosher and school approved. You can find Healthy Crunch online at https://healthycrunch.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 –
Whenever I come across a food company that tries to be all things to all people, I am skeptical.
When I was operating my gluten free bakery, customers would come in and ask if a certain product could be made without (blank). At first, I took this as a challenge, but soon realized that by omitting an ingredient from a gluten free recipe, the entire formulation changed. Sometimes I was able to substitute, as in the case of milk, with a soy or nut milk. My chocolate cake and the frosting that accompanied it were best made with soy milk, no odd flavour or aftertaste, and by doing this, I then had a dairy free vegan dessert to offer. This was not normally the case. For the most part I was asked if I could make some of my regular products without rice flour, or almond flour, or milk chocolate chips. In a home kitchen, this challenge can often lead to a new wonderful creation. Wonderful or not in your home kitchen, you are likely to eat the results, as gluten free ingredients are expensive.
At a bakery, some experimentation for new formats or flavourings works well, but creating a new product with a different formula for one customer was a gamble. Gluten free formulations are very particular and don’t adapt well to re-working. I accepted that to make the best “something” gluten free, I couldn’t also make it vegan, or free from dairy, or refined sugar, or nuts – at least I couldn’t afford the experimentation in my small bakery.
Years ago gluten free breads were advertised to meet a host of dietary restrictions, and the product suffered in the process. Things are better now, we have new flours, new processes, new alternatives for overly-processed ingredients, and a new marketplace landscape.
What I find innovative in the approach Julie has used at Healthy Crunch is – she started her business to formulate foods and product lines that met a variety of dietary restrictions from the beginning. Her knowledge as a dietitian and her experience as a chef were just what was needed to re-think both the ingredients and flavours of innovative snack choices. Having used my home recipes to start a small bakery, I can applaud the effort and expertise that it takes to produce foods that meet all of Julie’s expectations and those of her customers. Great job Julie!
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Ep 163 Beverage Controversy
A conversation with my daughter Deanna.
Let’s start the blog with the show notes for this Episode –
On this episode I speak with my daughter Deanna regarding a curious question she posed to me recently about some newly launched seltzer drinks appearing in the beer stores here in Ontario. These drinks contain barley malt, so off limits to us. The problem is the same drinks are in our LCBO (liquor stores) in Ontario, same branding, but with vodka or another alcohol and no barley malt. This means that we should be able to drink the ones bought from the liquor store. The problem boils down to the branding. These two different drinks have the same name, the same branding and packaging. The malt beverage says in very small letters on the packaging “malt beverage”. Deanna and I discuss this problem and what issues we see it causing for those of us requiring a gluten free diet. Is ordering a drink on a summer patio now going to add another layer of difficulty for us?
Nutrl – the one on the left is the malt beverage – the one on the right does not contain malt 
Twisted Tea – the one on the left is a malt beverage – the one on the right does not contain malt 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 –
Over the past 20 years, we have been fortunate in Canada to have our labelling laws updated on more than one occasion to make it easier for us to identify sources of gluten in foods we buy. Recently, the Canadian Celiac Association was able to influence a decision by government to require ingredients to be listed on beer. This change will take effect in December 2022, but will likely be phased in voluntarily prior to that date. This is certainly a win for those of us with celiac disease and other food allergies.
That’s why the recent appearance of these drinks with dual-branding – one for the beer store as a malt beverage and the other for liquor stores with an alcohol base – is not only confusing, but upsetting. Having spoken with Deanna, and looked into the research, I am confident that I won’t make the mistake and inadvertently gluten myself from one of these malt drinks, but there are so many others who aren’t aware.
This trend has happened very quickly, summer drinks season will be here very soon, and I suspect many people are going to get sick. Is it their fault if they bought a drink at the liquor store and then happened see it again at the beer store and bought more. Or maybe a husband or wife was doing the shopping, how would they know.
This is clearly a problem created by the big beverage companies. I am certain they are following the letter of the labelling laws, but they are certainly not following the spirit of the laws. Hopefully, through awareness, we can resolve this issue. Play close attention, tell others on a gluten free diet, tell your friends, tell everyone. Something needs to be done!
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Episode 162 March 2021 Roundup
A Conversation with Ellen Bayens
Let’s start the blog with the show notes for this Episode –
It’s the beginning of March and time again to talk with Ellen Bayens of theceliacscene.com to delve into some of the studies and information she has brought us over the past month about celiac disease and the gluten free diet. Ellen and I talk about a new non-invasive patch that might make diagnosis of celiac disease easier and might be a great tool where patients don’t have access to sophisticated medical labs. Also, there is a study Ellen has highlighted done in the UK looking at why the diagnosis of celiac disease is often missed or slowed and what steps could be taken to overcome these issues. The necessity for a gluten challenge to diagnose those who have already started a gluten free diet has long been an issue for our community. Ellen tells us that researchers are working on a test that might allow those already on a gluten free diet to still be properly diagnosed. I was curious to learn from Ellen about one of the directions of research into Covid-19 that might have repercussions for celiac disease. Long-haul Covid-19 patients are showing signs of an autoimmune reaction which the researchers find curious and may lead to more investigation into the triggers for autoimmune conditions including celiac disease. Ellen and I always get around to talking about food and on this episode we discuss an article presented by Schar about wheat starch, which is common in Europe and not well understood in North America.
Microneedle Patch – Non-Invasive Biomarker May be Way of the FutureMedical Inertia to Blame for Delayed / Missed Celiac Disease Diagnoses
Test Could Preclude Gluten Challenge in Some Patients Who Have Already Gone Gluten Free
Something Celiacs Can Relate to: COVID-19 Virus May Prompt Body to Attack Itself
What is Wheat Starch and is it Safe for Celiacs?
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 glad Ellen has taken on the job of uncovering scientific studies and investigations. It’s not something I would ever tackle. When a particular study that catches my interest has been brought to my attention, often by Ellen, I am sometimes able to track down one of the investigators and interview them for the podcast. I enjoy delving into the information, but not necessarily researching to uncover it.
After I finished my conversation with Ellen I thought about what the diagnosis of celiac disease might look like in 10, 15, or even 20 years from now. My celiac daughter is an adult now, and hopefully one day she will choose to have children. We both will be concerned about whether her children, my grandchildren, will develop celiac disease. They likely will be the lucky ones, as we will be watching for the signs. My other daughter who is not celiac, but knows a great deal about it, will also be watching for the signs. What about other mothers and fathers?
Fortunate are those who get a relatively quick diagnosis because another family member has been diagnosed. There are so many others, that it makes me wonder how the scientific research being done now will affect the way we diagnose celiac disease in the future, and what ramifications that might have for the diagnosis of other genetic related, or autoimmune conditions.
It’s not unreasonable to think that in the future, a visit to a doctor complaining about particular symptoms could leave a patient with a prescription for a series of patches, similar to the delivery systems for birth control, or the continuous measurement of glucose levels. Wearing patches, targeted at the body’s reactions to toxins (by attracting particular anti-bodies) is so new now, but may be the norm in not so many years.
The UK study which looked at the delays in diagnosis of celiac disease may be a thing of the past, if wearing a patch might unlock a diagnosis. It’s easy for foresee celiac disease being on a list of conditions that might be diagnosed this way, and it would be up the doctor to use the patches to confirm or rule out these conditions.
What a world that would be. So many questions – how big would the celiac/gluten free population be? How would that effect our supply and variety of gluten free foods and the availability to eat in restaurants? How many others would be properly diagnosed with other conditions that have jumped the hurdles of diagnosis.
What if the research into long-haul patients of Covid-19 resulted in a discovery of a trigger for celiac disease?
The future of medical science is so bright, even if we just look through the narrow lens of celiac disease. Ellen, you’ve put my brain to work in a good way on the studies you’ve uncovered this month – thanks for that!