Ep 214 In Conversation with The Allergy Chef
Let’s start the blog with the show notes for this Episode –
On this episode I’m welcoming an extraordinary individual, not only for what she has accomplished, but for the simple fact that she’s still alive. Kathlena is The Allergy Chef, mostly because her list of allergies is so long that she had to come up with recipes to make meals from the foods she could eat. Kathlena went on to set up a powerful website to serve the multi-allergy community. Among her allergies are wheat and corn, but it is her severe sensitivity that would give anyone pause. She has started a website and program called RAISE to provide a multitude of resources to the allergy community. A discount code has been extended to podcast listeners – acc50 for 50% off the first month of membership on the RAISE website. As well kids online baking classes can be accessed at freeandfriendlyfoods.com/collections/online-courses
Main website: raise.theallergychef.com
Instagram: @theallergychef
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 –
It doesn’t happen often with podcast guests, but I was overwhelmed after talking with Kathlena. Receiving a diagnosis of celiac disease and having to change your eating for the rest of your life is enough to put most people into a tailspin, and that’s understandable – gluten free is hard. The challenge Kathlena faces and is overcoming is monumental.
We all hear people say – “if I couldn’t eat bread (or a particular pizza, or a particular bagel), I’d die”. Well those of us eating gluten free know that no one is going to die switching to gluten free. In Kathlena’s case, she could die, if she were to eat a normal diet, or even a strict gluten/wheat free diet.
We know celiac disease is not an allergy, and the more I think about it, the more I see the distinction. As I mentioned I have a severe allergy to flaxseed. My reaction to flaxseed is digestive, but it’s much more violent than my reaction to gluten. My gluten reaction does last longer, than my reaction to flaxseed, but I’ve learned to cope with it better. The sum total is my complete avoidance of both gluten and flaxseed – if there’s a chance either one is in a food, I have to give it a miss.
Many people with celiac disease have or develop allergies to other foods. For me, it happened about four years after my celiac diagnosis, just when I thought I had everything under control. I know celiacs who can’t have eggs, or potatoes, or corn (not as sensitive as Kathlena) and an allergy to lactose or milk is not uncommon.
I’ve always looked at my “extra” allergy as another layer of avoidance. It wasn’t until I spoke with Kathlena that I realized the parallels between struggling with celiac disease and struggling with one or more allergies. In the case of allergies, the struggle is compounded by adding on multiple foods or substances. Kathlena’s drive to make resources for the allergy community is more than admirable. She is smart, a go-getter and a survivor. In her situation that’s what it takes to keep going and to keep giving back.
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