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Ep 207 Suki The Gluten Detection Dog
Let’s start the blog with the show notes for this Episode –
On this episode I speak with Kendra, the human who trained Suki to be a Gluten Detection Dog. Kendra speaks about how Suki was trained to alert her if any food, drink or medication contains gluten. Kendra trained Suki during Covid, and although Suki is ready to accompany Kendra into restaurants, stores and on public transportation, the training is ongoing. Kendra takes us through some of the interesting instances when Suki was able to detect very small amounts of gluten, which Kendra would not have been able to detect from ingredient lists. I preface and follow up my conversation with Kendra with some general information on working dogs, that you, like me, may not have been aware of. I’m looking forward to a follow-up conversation with Kendra, so if you have any questions for her, please email me at acdnceliacpodcast@gmail.com
You can follow Suki on Instagram at @sukipwd
Kendra also mentioned her trainer, the website is www.crescentservicedogs.com
Kendra and Suki Sue’s Websites and Social Media –
Podcast https://acanadianceliacpodcast.libsyn.com
Podcast Blog – https://www.acanadianceliacblog.com
Email – acdnceliacpodcast@gmail.com
Celiac Kid Stuff – https://www.celiackidstuff.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 the idea of having a dog that can alert to any gluten in a food, beverage or medication is almost a miracle. I shouldn’t be surprised since we have all seen videos of drug sniffing dogs, finding illegal drugs hidden in well sealed packages, buried in other pungent substances. I will never cease to be amazed at the enhanced sense of smell of our canine companions.
That got me thinking as to how most of us look for gluten in our foods and medications, and thought of some pros and cons for the current options.
Pros and Cons of Different Ways to Detect Gluten
Reading and Understanding Labels – steep learning curve of the suspect ingredients as well as navigating current labelling regulations; time consuming to read every label every time; must research or call the manufacturer if there are unanswered questions; research and ask questions every time a meal is eaten from a restaurant with the more questions you ask, the more you should be able to be assured of the safety of your food; discretion can allow you to keep your diagnosis “private”
Nima Sensor – cannot test food before you buy it; the sensor is only testing for gluten in the small sample used and if negative : ) does not necessarily mean that the entire serving is gluten free, as gluten may be present in another part of the food; cost to purchase the sensor; cost to purchase the individual test strips, there may be a hesitancy to use the costly test strips saving them for the most suspect of foods; testing foods while in a restaurant or out in public may get some questions and stares and is making the diagnosis “public”
Gluten Detection Dog – very long and involved training for both dog and owner; if properly trained the dog can alert to gluten in any form at a store before purchase, at home preparing food and all ingredients, food ordered in restaurants and medications; dog can travel with owner to detect gluten while away from home; a well trained dog can detect very small amounts of gluten under 20ppm; ongoing cost of keeping a pet including food and health care; having to be prepared to deal with public reaction to a dog wearing a “gluten detection dog” vest; training never stops and must be continually re-enforced; owner still has to understand all the rules around gluten free and be vigilant in restaurants when ordering; making the diagnosis “public”
My comparisons are not very scientific, and they do show my bias. I’ve never been a fan of the Nima Sensor, I think it can give a false sense of safety. I’ve learned to read labels and re-learned as regulations changed, and I’ve done it over 25 plus years, so I’m comfortable with that. As a newly diagnosed celiac Kendra saw the diagnosis as a significant problem with her job which involved regular travelling. The decision to purchase and train a gluten detection dog is a major life commitment. Clearly Kendra will reap the rewards of her hard work and decision for many years to come. Just as the Nima Sensor may be the answer for some people, and reading labels is the answer for most of us, wouldn’t it be great to have a cuddly companion who is always watching out for any gluten in your food.
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Ep 206 CCA Dietitians and The New Labelling Guide
Let’s start the blog with the show notes for this Episode –
On this episode I’m speaking with Nicole Byrom RD, and Caleigh McAulay, dietitians with the Canadian Celiac Association. At the CCA’s recent virtual conference, Nicole and Caleigh presented the new CCA Labelling Guide, which, although there have not been new regulations on gluten labelling, clarifies many of the questions Nicole and Caleigh regularly receive. We talk about the term “may contain” and levels of risk involved in certain labelling terminology used in Canada. You can access their presentation and print out the guide at –
As well, Caleigh spoke to me about the CCA’s Gluten Free Product Finder, which lists all the foods bearing the gluten free certification from the CCA.
https://www.celiac.ca/living-gluten-free/gf-product-finder/
There is a new app for your phone which will replace the pocket dictionary from CCA to determine if an ingredient is gluten free.
One question that is often asked of both Nicole and Caleigh is about eating out or ordering food for delivery. This subject was well covered by Ellen Bayens of http://www.theceliacscene.com during the recent conference and you can view her presentation at –
Sue’s Websites and Social Media –
Podcast https://acanadianceliacpodcast.libsyn.com
Podcast Blog – https://www.acanadianceliacblog.com
Email – acdnceliacpodcast@gmail.com
Celiac Kid Stuff – https://www.celiackidstuff.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 –
The Canadian Celiac Association has been trying for many years to secure the services of a dietitian as a resource for both members and the general public. The CCA has been fortunate to have dietitian interns help out at the office in Toronto, prior to Covid. It was wonderful to realize that interns, trained on calls from celiacs and general inquiries would soon be practicing in Canada.
It is more exciting that the CCA now has the services of two dietitians, Nicole on the west coast and Caleigh in the Maritimes. There are many of us who have been volunteering with the CCA for years and much of our volunteer time was taken up with the newly diagnosed. Over time, lots of people have worked hard to train us lay people in the terminology to use when speaking with the newly diagnosed. Understanding the questions as well as the emotional roller coaster of the newly diagnosed takes an empathy, which is difficult to teach.
All of us CCA volunteers can be thrilled that now there is professional help to answer the wide range of questions from celiacs and their families. It’s always been difficult to establish the trust with a new celiac that makes them comfortable to ask any questions – remembering the old adage that there are no stupid questions. Especially now, with staying home and social distancing, they can ask a professional on the other end of the phone. I would be re-miss to not mention that donations from individuals in Canada have allowed the CCA to employ both Nicole and Caleigh. Thanks to everyone who has donated to the CCA and thanks Nicole and Caleigh!
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Ep 204 January 2022 Roundup
Let’s start the blog with the show notes for this Episode –
It’s not only the beginning of a new month, it’s the beginning of a new year. What better way to start the year than an engaging conversation with Ellen Bayens of www.theceliacscene.com. Ellen and I discussed two recent studies –
Celiacs Infected with COVID-19 at No Greater Risk of Complications
Are Celiac Disease & Inflammatory Bowel Disease Linked?
Ellen posed a question regarding the holidays to her Facebook group –
We talked about Stella’s Perogies being available at Walmart in Canada – bit.ly/StellasGFPerogies
For more information on the restaurant we spoke about that was wrongly claiming to be endorsed by Ellen and The Celiac Scene, please see the Facebook post at – https://www.facebook.com/theceliacscene/posts/10161448068918012
You can listen to Aaron’s recent episode 169 of Gluten Free Weigh In on any podcast app or on the podcast website – glutenfreeweighin.libsyn.com
I spoke about the new blue adult wristbands soon to be available on the website www.celiackidstuff.com.
Sue’s Websites and Social Media –
Podcast https://acanadianceliacpodcast.libsyn.com
Podcast Blog – https://www.acanadianceliacblog.com
Email – acdnceliacpodcast@gmail.com
Celiac Kid Stuff – https://www.celiackidstuff.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 not sure there is much more to say about the recent holidays, except that I’m glad it’s over. This may sound negative and harsh, but for those of us on a gluten free diet, it is a complicated time.
In my household, there’s no question that everything for the holidays and family consumption is gluten free and for the most part made from scratch. I suppose I have it easy. Some would say, I set myself up with too much work preparing everything gluten free for everyone, but it doesn’t even occur to me to have two separate dishes/cookies/snacks – one gluten free and one with gluten.
I’ve been making my gluten free pastry for more than 20 years. I’ve been making tourtiere pies for even longer. It doesn’t even occur to me to make my pie filling and put it in “gluten” crusts for my wheat eating friends. My recent delivery of mincemeat pies to my father (not celiac) were gluten free. It didn’t dawn on me that they were “special” until he told me about sharing one with a woman who is celiac living in the same residence.
Holidays, of any sort, normally have special foods and often require baking of family favourites. I can’t think of any family favourites that I haven’t successfully converted to gluten free. The old gluten recipes are, I’m sure, still in my Mom’s stacks of recipes held together with rubber bands. I suppose I’ll see that my gluten eating daughter, or my nieces get those recipes. For my family, I’ve made new traditions and they are all gluten free. Just like you might remember the special taste of your family favourites, it would be odd for any of us to have gluten in our special holiday meals again. Let’s just say, Family and Friends are welcome at our holiday table, but gluten is not invited.