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Ep 179 July 2021 Roundup
Let’s start the blog with the show notes for this Episode –
On this episode I speak with Ellen Bayens of theceliacscene.com to discuss the many topics and articles she brought to our attention over the past month. To begin the conversation, I invited Tamir Barzilai from the company honeycomb.ai. Tamir’s company is developing an app which will allow you to set a profile with your dietary restrictions, and give you specific meal suggestions at restaurants to meet your needs. The app will be released in late summer or early fall, and will charge for use on a monthly basis. Tamir invited our listeners to sign up for the app prior to release at a cost of $14 (US) to own the app for life, without monthly charges. There are other advantages to joining the beta testing for the app when it releases. Tamir explains what makes this app with artificial intelligence different from other data based and often crowd sourced information apps. You can sign up as an early adopter for the app at –
Ellen and I go on to chat about three online medical resources that provide indepth information on celiac disease and other related gut health issues. One of the resources compares celiac disease to IBS, a condition many of us have been diagnosed with.
Ellen and I talk about a recent article on money saving strategies for the gluten free diet, and a study performing a new type of mass screening of children in Italy for celiac disease. As well, Ellen talks about our unique ability to host visiting students who require a gluten free diet.
Expert Tips on Saving Money on Gluten-Free Groceries
IBS vs CD | Similar Symptoms | Different Causes, Triggers & Treatment
Canadian Digestive Health Foundation | Celiac Disease Resource
Badgut.org Gastrointestinal Society | A Resource for Celiac Disease
Study Makes Case for Mass Screening of Children for Celiac Disease
Ladysmith & Nanaimo! Would You Host an International Student with Celiac Disease?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 was fascinated speaking with Tamir about his concept for a meal search app using artificial intelligence (AI). It doesn’t seem that long ago that I was thrilled to find an app that had other people’s suggestions for meals they’d eaten that seemed safe and gluten free. The bar was lower, sometimes the suggested meal didn’t exist on the current menu, or the chef had changed, or staff weren’t completely onboard with the knowledge about gluten free. Human error often gets in the way.
Maybe that’s why I was excited that this app was utilizing AI, which simply means that the app is programmed to do some of the thinking for the user. It makes sense. The gluten free diet is rule based: no wheat, rye or barley as ingredients; no cross-contamination in a shared fryer; no questionable ingredients in sauces etc, etc. This would seem to suit artificial intelligence quite nicely.
The real surprise with honeycomb.ai is the extent to which AI works for both data capture and data search. The AI is set up to make the job of the restaurants easier, with the app already knowing what goes into many dishes. As well, when the user sets up a profile, AI “learns” about your preferences and is able to make very specific recommendations.
I spoke with Tamir about his motivation for creating such a complex app, and he said, with his knowledge of the power of AI, he was surprised it had not yet been done. We often think of ourselves as the “questioners” when we sit down in a restaurant. We have different levels of questions depending on how comfortable we are with the answers. I’d like to think that honeycomb.ai will be our “questioner”, paving the way with an accommodating restaurant. This is exciting!
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Ep 178 Plant Based Gluten Free
A Conversation with Desiree Nielsen and Ellen Bayens
Let’s start the blog with the show notes for this Episode –
A plant-based diet has many formats and can go by many names including vegetarian and vegan. On this episode I speak with Ellen Bayens about her recent pivot from gluten free to a plant-based gluten free diet. Recently, Ellen introduced me to a fellow podcaster, Desiree Nielsen, who is also a registered dietitian. This was a great opportunity to ask all the questions I’ve ever had about a plant-based diet and how it fits for someone who must adhere to a strict gluten free diet. Ellen talks about how she decided to try a plant-based diet, how she started and how she’s truly enjoying exploring new foods and flavours. Desiree walks us through the simplicity of the diet and gives us some specific tips to keep plant-based gluten free. You can listen to Desiree’s podcast – The Allsorts Podcast wherever you listen to podcasts, or you can listen online at https://desireerd.com/podcast/. You can also find more information about Desiree’s book and her recipes at https://desireerd.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 –
I’ve been on different diets ever since I was a child, all with a goal of weight loss. Some worked, at least temporarily, and some didn’t. It wasn’t until I received my celiac diagnosis that a diet was going to be my ticket to health. I approached the gluten free diet as I would medicine – something I had to adhere to. I’m glad I did.
It’s been over twenty-five years since I’ve been eating gluten free and in that time, I’ve again taken up different diet restrictions to lose weight or maintain a healthy weight – while staying strictly gluten free.
The idea of choosing a strictly plant-based diet seems like such a drastic step. I can appreciate the health benefits, and the fact that vegan/vegetarian meals and foods are more widely available these days, but, the change to plant-based just seems overwhelming.
My discussion with Ellen and Desiree was the first time I heard about making the transition to plant-based gradual, and maybe even never 100%. To me, diets were all or nothing, so this more casual approach had never occurred to me. As I think now, my older brother showed up to family dinner a couple of years ago saying he no longer ate red meat – just chicken or fish. Somehow, in my all or nothing brain, I didn’t see that on the spectrum of easing into a plant-based diet. Just as knowing Ellen had jumped into plant-based and then says once a week she eats meat, goes against my strict diet brain. Maybe that’s a good thing. Maybe experimenting with plant-based and the new flavours and recipes it brings is a direction I’m ready to try. I can’t say I’m going to go plant-based, but I will say I’ll try and incorporate some new ingredients and flavours into my current gluten free diet and recognize some of my current meals as plant-based to get me started. Who knows, maybe I’ll discover a new favourite meal.
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Ep 177 Gluten Free in a Gluten Household
A Conversation with Carla
Let’s start the blog with the show notes for this Episode –
There are many things that those of us on a gluten free diet must learn quickly once we receive our diagnosis. For many of us the most challenging is how to prepare and safely eat a gluten free diet, while living in a household that eats gluten. Carla and I discuss this common situation. We offer different suggestions for day-to-day coping and highlight the idea that every family situation is different. What might work for you and your family may not be workable for another. The strictness of the diet is something we all have in common, as well as the frustration of educating our family members. Both Carla and I agree that over time, as a family you will settle into routines that are work-able for your situation – family members begin to understand and accept, children get older and have a greater understanding, and the celiac family member gets better, which makes it all worthwhile. Carla is a co-host on my other podcast “Gluten Free Weigh In” and she finds following an intermittent fasting lifestyle works for weight loss and makes her gluten free diet easier to cope with. You can find Carla on Instagram @celiac_and_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 –
Very soon after a diagnosis of celiac disease it hits you – you are trying to understand the diet, but you are forced to live in a world (home) filled with gluten.
For me, coming over to the gluten free side, initially had me sympathising with the gluten eating factions of the household, and to be fair I was one of them just a few days earlier. How could I ask them to give up foods they loved to be company for me on a diet that I didn’t fully understand or feel comfortable working with. I suspect most households in this situation do exactly as I did – make separate meals. On the surface this seems okay, even simple. Many of us have had to cater to picky eating children, or guests who aren’t eating what we laid out for them. Over time, preparing an extra main course or side, was just something we accepted.
Until gluten free. Preparing separate meals, or actually, two different menus for the same meal is more work, but it’s also fraught with the dangers of cross-contamination – separate everything, but often only one pair of hands doing the work. I remember struggling.
Then a few months later, my almost five-year-old daughter was diagnosed celiac as well. This changed everything. For some reason, I hadn’t felt that I should reach out for help if it was just me needing gluten free, but when it was the two of us, that’s exactly what I did.
I found another young mother who had been working with the gluten free diet for a few years and she gave me some very wise advice, which stuck with me –
Allow gluten eating members of the family to eat gluten for breakfast and lunch, but at dinner, when you all sit down together, it should be gluten free. Make exceptions as you are comfortable, and expect gluten eaters to eat some of their gluten extravagances outside of the home (fast food, or wings with the guys, or school cafeterias). They won’t miss out on their favourites and the family can come together for a meal that won’t make anyone ill.
I pretty much stuck to this advice – we did usually make two kinds of pasta and always kept a separate toaster, but for most dinners everyone ate gluten free. Simple guidelines like this allowed the rest of the family to understand our diet, and support us, as well as allowing me to keep my sanity. In short – do what works for you, don’t over-do for others or under-do for yourself.
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Ep 176 Gluten Free Certification with BRCGS
A Conversation with Jon Murthy
Let’s start the blog with the show notes for this Episode –
On this episode I speak with Jon Murthy, Head of Global Marketing for BRCGS. This is the organization that certifies foods for the CCA gluten free logo, as part of their many certification programs. Originally, this operation was performed by a relatively small, but knowledgeable group in Canada, but moving this important function to a multi-national, multi-discipline certification body, brings an entirely new perspective to gluten free food safety. Jon discusses the process a company must go through to achieve certification, as well as the complexities of companies producing and exporting ingredients and prepared foods to maintain their certification status. This global perspective is a complicated concept, but BRCGS certainly seems up to the international challenge.
You can find out more about BRCGS at https://www.brcgs.com/
You can also get more information about food recalls on Canadian Celiac Association website under the Living Gluten Free tab.
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 –
Two things hold true. We all get excited when we see foods we usually buy, especially gluten free foods on sale; and, we universally complain about the cost of gluten free foods.
We all want the portion of our budgets devoted to grocery store foods, to be as little as possible, and when it comes to gluten free foods, they often take a big bite out of our budgets.
I remember when I operated my gluten free bakery, I worked hard to source gluten free ingredients, and that often meant having the ingredients tested before they arrived at my shop. This led to relatively narrow supply lines, something that regular gluten bakeries don’t experience. In my bakery, we regularly used ten different gluten free flours.
This is just one example of the complexities of producing gluten free as compared to “regular” food. Gluten free takes more care, that’s just the nature of making food safe for those with food restrictions. Besides checking all the ingredients, more care includes things like –
- meeting labelling requirements for gluten free
- ensuring all packaging materials entering the facility have not been exposed to flour or gluten
- ensuring all cleaning products and materials used on site are free from gluten
- sourcing smaller batch ingredients for consistent quality and gluten content (i.e. it’s relatively easy to find nuts labelled gluten free in the grocery store, but much harder to find them in 5kg boxes)
- ensuring deliveries of tested, safe ingredients are not contaminated with gluten in the truck delivering them to my door
- ensuring the staff entering the bakery do not bring in any foods containing gluten, even crumbs on their clothes
More care directly translates into cost for the producer. Larger food producers have their own cost issues with dedicated production and packaging lines. Without even mentioning the cost of gluten free certification, it’s clear to see that producing safe gluten free food costs more from the beginning. We all like to see the certification symbols on products, but those also have a cost. Reading labels is easier with a gluten free symbol. We accept that we have to pay more for gluten free foods, but it does ease the burden, if only slightly when we understand why.
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Ep 175 June 2021 Roundup
A Conversation with Ellen Bayens
Let’s start the blog with the show notes for this Episode –
It’s the beginning of June and that means another informative conversation with Ellen Bayens of theceliacscene.com. This past month Ellen has brought us a great deal of information. We start out with a couple of studies, the first into attitudes among celiacs towards dating. There is much hesitation, social anxiety and a tendency towards risky behaviour (gluten-wise). Although Ellen and I are not in the target age group for this study, we can relate to many of the hesitancies from our own lives that are amplified in the dating scene. The second study is an eye-opening look at the awareness of celiac disease in the dental profession. Dr. Melissa Ing, whom I have interviewed for this podcast, surveyed a group of dental professionals before a celiac information session and then again after. She was able to teach them a great deal in a short time regarding questions to be asked when certain symptoms are identified.
Ellen has once again brought us new resources, we didn’t even know we needed. Sick Kids Hospital in Toronto has come out with new teaching modules about celiac disease and the gluten free diet. These modules are interactive and suitable for young children to do with parents, or for older kids to do on their own. The information is set out in an easy to use format that would be useful to educate other family members and friends. Ellen shows us a novel way to use the restaurant translation cards from celiactravel.com. On a different level Honeycomb.ai brings us an artificial intelligence solution to finding just the right meal at just the right restaurant to meet your specialty diet needs. Ellen introduces us to Desiree Neilsen RD, who has started a new podcast called The Allsorts Podcast, in which she gets down to earth with practical diet knowledge that will help us all make better food choices. She is a proponent of a plant based diet, and that suits Ellen just fine.
Two related topics are discussed – the 10 biggest challenges faced by the gluten free community, and how to order a gluten free meal at a restaurant. There’s lots of overlap here. Finally Ellen tells us about a study that is being done for US patients on atopic dermatitis, and you can get paid to participate. So much news, I think this is my longest interview episode yet. Thanks Ellen.
Here are the links to more information –
68% Celiacs Report Disease Has a Moderate to Major Impact on Dating
Dental Practitioners’ Awareness of Oral Manifestations of Celiac Disease Improves with Education
AboutKidsHealth Adds 2 New Teaching Modules to their Celiac Disease Resource
Celiactravel.com Restaurant Cards Make Local and International Dining Easier
Introducing the Honeycomb.ai Restaurant App – Never Get Glutened Again
Our Mia Makes it into Medical School!
Introducing Your New Fave Nutrition Podcast: The Allsorts Podcast
Top Ten Challenges Facing the Gluten-Free Community
How to Order a Gluten-Free Meal
Atopic Dermatitis Study Seeks US Residents – Earn $50
Study of Caregivers to Celiac Children Seeks US Residents – Earn $225Sue’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 find it interesting that there are so many different groups taking surveys of how we feel about having celiac disease or being gluten sensitive. Lots of different angles – young and dating, eating in restaurants, our pain points, how parents can cope with kids. The topics we’ve been asked about are endless.
When I read the results of these surveys, there are certainly common threads.
Yes, eating out is difficult. You think it gets easier, but I think we actually get used to the issues.
Yes, explaining to our friends and family why are lives and meals are different is never easy, but as we get older, there are fewer people to hear our explanations, so maybe everyone else is getting used to that.
Yes, we are all hoping the next generation doesn’t have the same struggles. For the most part gluten free food is so much easier to find now and we don’t usually get a crossways look when we ask questions in a restaurant because they do know what we’re asking about, even if they don’t have the correct answers.
Yes, testing is getting better and more widely available, so hope is still there that more of those suffering will find the answers they need to feel better and get healthy.
Yes, doctors are becoming more aware, slowly, and often from their own personal experiences of having a friend or acquaintance with a gluten issue.
Yes, pharmaceutical companies are seeing opportunities to try and help us manage our diets or at least deal with the prospect of “being glutened”.
So many answers say the same thing. Celiac disease is best once its diagnosed. The gluten free diet is not easy and a financial burden. We hope for better for our kids and grandkids who have inherited our genetics. We don’t often get asked about the positive side of a celiac or gluten sensitivity diagnosis. Celiac is different from many autoimmune conditions in that there are no medications or difficult ongoing medical procedures. The treatment is a gluten free diet; the prognosis, once on the diet is good and only gets better with adherence. I’ve said it before, and I like repeating it – being diagnosed with celiac disease was the best thing that ever happened to me. Now there’s an answer to a question I’d like to be asked.