-
Ep 220 May 2022 Roundup
Let’s start the blog with the show notes for this Episode –
It’s time again to chat with Ellen Bayens of theceliacscene.com. Ellen brings us great articles and tidbits about celiac disease and the gluten free diet all month long and this is our opportunity to discuss. First, we talk about an article that tries to define the differences between food allergies, intolerances and sensitivities – it’s a big and somewhat confusing job. Easiest to note that Celiac is none of the above, but many of us have an allergy, intolerance or sensitivity in addition to celiac.
Have you ever wondered what xanthan gum is exactly? I had not, until Ellen raised the topic. You might be surprised at what you learn. Recently, Health Canada re-vamped their sign up for food and other recalls. Ellen gives us a summary of the changes and how the new process is so much easier.
Ellen highlights the Tuesday questions answered by Selena DeVries RD on Instagram. Her website is Healthbean Nutrition and you can find her Instagram @celiac_dietitian.
We talk about what makes the Honeycomb app unique. This is of special interest to those who have additional food allergies, or those who want to know exactly what to order at a particular restaurant to be safe.
I have a great story for Ellen that follows up from a discussion we had about a foreign celiac student staying with a family in Victoria.
May is Celiac Awareness Month. So, Stay tuned.
• Food Allergies, Intolerances and Sensitivities Explained
• Xanthan Gum – Widely Used Food Additive Found to Affect the Human Gut Microbiota
• Honeycomb App – https://get.honeycomb.ai/celiacscene• Tuesdays Instagram Questions & Answers
• Selena’s Symptom Relief Facebook GroupSue’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 –
Often Ellen sends me information about topics we don’t actually talk about on the podcast. This month it was Ellen updating her followers on the local Farmer’s Markets in Victoria, and you can find that information on her website. For me, that’s a definite sign of spring. I realize that many markets operate indoors all year long, which is a tradition is many parts of Europe. Here in Canada, I try to notice the outdoor farmer’s markets spring into life at this time of year.
I understand in my area there are strict rules about who can sell at farmer’s markets operated by our municipality. You must be local, and you must produce the majority of your products yourself.
I know of a few gluten free bakers who have first worked selling at farmer’s markets to test their recipes and the appeal of their baking – with paying customers. This is a great way to measure your market and also, see how much to charge for your baking. We usually undervalue our baked goods, especially if we truly enjoy the process.
Interestingly, I know of one baker who, after having a bricks and mortar gluten free bakery is much happier now that she appears once a week at the farmer’s market, sells to regular customers and takes orders to keep the chaos at a minimum.
In any case, most of us have a signal that it’s spring. Maybe it’s a certain flower or tree starting to bud, or bloom, maybe it’s putting away the winter coats and boots, or maybe, as in my case it’s the sightings of farmer’s markets and my urge to stop the car and look around. It’s probably a good thing that I can’t buy the regular baked goods – I’d come home with butter tarts every time, and that’s not good.
-
Ep 219 Stretching Your Gluten Free Food Dollar
Let’s start the blog with the show notes for this Episode –
I’ve been working on a bit of theme lately looking into different aspects of food security as they relate to those on a gluten free diet. On this episode I speak with Cinde Little the Everyday Gluten Free Gourmet. Cinde has a tremendous website with lots of great ideas for main dishes, side dishes, salads and desserts. The photos on the website make everything look delicious. Cinde talks us through some of the strategies she uses to save on meats and vegetables. Planning seems to be the key. Planning also includes eating foods when they are in season. This sounds logical, but we often have to think ahead to do that. We also talk about how to take an inexpensive pasta meal and make it special with some simple additions. Many of us are not very adventurous when it comes to blending ingredients and tastes. Maybe that comes from trying to keep our diet simple to make sure it’s gluten free. Cinde gives us lots of ideas to switch things up and make inexpensive meals more exciting. Cinde has become known for her online cooking classes that not only introduce you to a few new recipes, but take you through the process to give you more confidence cooking gluten free. You can find Cinde online at https://everydayglutenfreegourmet.ca/
Instagram @ everyday.gf.gourmet/
Twitter @ littlecinde
Facebook @ everydayglutenfreegourmet
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 –
As I was talking to Cinde, my mind was taking me back to my childhood. My mother grew up in a home with 7 brothers and sisters. That was quite common at the time, but now, we look at that as a large family. Large families, on a single income require some creativity when it comes to organizing meals. Cinde mentioned the importance of planning. It would appear planning was of utmost importance when feeding 10 people on a very limited budget.
When I think back to some of the habits my mother had in her kitchen, I can see many were borne out of necessity. My mother always knew what was going to be for dinner a couple of days in advance. She purchased meats on sale and almost everything went into the freezer. At least five days of every week, I could find something thawing in the sink for dinner. We usually had spaghetti (she never used any other pasta, so it was always spaghetti) every Saturday. She made a meat sauce which fed our family along with portions for two more Saturdays to go into the freezer.
My mother always made soup from chicken and turkey bones. It was her way to use up some of the vegetables she had at the back of the fridge. Her favourite soup was pea soup (not my favourite). She would only make it on special occasions and often bought a ham bone from the butcher, rather than buying a ham and eating from it first. She always used dried split peas in her pea soup, which made the whole endeavor take a couple of days.
Reflecting on all the things I learned from my mother in her kitchen, most of them were about not wasting food, making something stretch to multiple meals and putting the effort in to have lots of home baked goodies. I didn’t realize at the time, but many of these lessons would form the basis of my planning in my kitchen. Being frugal is more than just penny pinching – it’s being creative and using what you have. Thanks Mom!
-
Ep 218 Update on Food Banks and Gluten Free
Let’s start the blog with the show notes for this Episode –
The topic of Food Security is one that I speak about often with others in leadership roles in Canada’s gluten free community. I thought I’d bring some of those conversations to the podcast. First, I speak with Jessica Danford who has devoted a great deal of time and energy into getting gluten free food into the hands of those who need it, but are not able to afford it. Jessica explains how to work with food banks and some of the complications they might be facing. Jess was recently featured as an author in the book “She Moves Mountains”, which can be purchased at most book sellers. You can also connect with Jess on Instagram @Jessicadanford. I also talk about Bev Ruffo, who is from the Hamilton area. There is no longer a CCA chapter in Hamilton, but Bev still keeps in touch with some of her celiac friends and they decided to get involved with gluten free food collection. They even appeared at the recent Gluten Free Goodness Expo to accept food donations and have attendees sign a petition for the CCA – well done!
I round out this episode with a discussion about the extraordinary efforts being made by the Manitoba Chapter of the CCA. The President of the Chapter, Christa Dubesky, tells me how their group got involved with a food bank umbrella organization to prepare hampers for the gluten free clients. Not only did they prepare hampers, they took on the job of getting donations, for most of the food. If you would like to help out their efforts you can leave a message at their chapter office at (204) 772-6979 or refer to their website http://www.manitobaceliac.com/ and follow the donations link.
I’m looking forward to attending the Gluten Free Garage in Toronto on May 29th, where Jessica and I will be at the CCA tent to accept food donations. If you’ll be in Toronto at that time, we’d love to have you show up. You can find out more at https://glutenfreegarage.ca/
You can find out more about the CCA Save Me For Gluten Free Program at https://www.celiac.ca/get-involved/savemeforglutenfree/
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 –
Food Security, or insecurity as some call it, has always been something that I expected someone else to be responsible for. At least once a year at our Chapter meetings we asked members to bring a non-perishable gluten free food donation and someone would be responsible for getting the donations to our local food bank.
It wasn’t until covid became a part of all of our lives that I really took notice of the efforts of food banks to feed people who had lost their jobs, or were under other economic stress. I decided every time I’d go grocery shopping, I’d buy something to donate at the front of the store on my way out. I struggled with this simple gesture. I really only wanted to purchase something that would go to someone who needed to eat gluten free. I just couldn’t buy something gluten free and trust it would get to the right individual. I ended up buying baby food and made sure it didn’t contain any gluten.
It wasn’t long after that, in a conversation with Melissa Secord of the CCA that I heard about the idea of “Save Me For Gluten Free”. I was in. The thought of an organized program that could be adapted across the country to donate and receive gluten free food was a game changer. We now how lots of people involved and there’s more potential for the idea to continue to do great and greater things. You don’t have to be involved with the CCA to want to make a difference in the lives of fellow celiacs – you just have to want to.
-
Ep 217 The Responsibilities of Gluten Free Food Producers
Let’s start the blog with the show notes for this Episode –
Ellen Bayens of The Celiac Scene.com is back for a lively and informative discussion of the regulations which form the basis of the obligations and responsibilities of food producers, and specifically gluten free food producers. Have you wondered why some products in a grocery bakery don’t need ingredient and nutrition labels and some do? What is the regulation concerning labelling foods being sold at a farmer’s market, or a coffee shop? When labels are required, we need to see more than just the ingredients. Ellen and I help you navigate the regulations around what food producers, restaurants and coffee shops must be able to tell you about the food you buy.
If you have a concern in regard to a restaurant, call that CFIA (Canada Food Inspection Agency) at 1-800-442-2342 and they will refer the call to the closest office of the CFIA and have them contact you.
If you have a product that you are concerned about refer to this website link –
If you aren’t sure who to call, start by calling 1-800-442-2342.
To find out more about food labelling requirements refer to this website link –
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 –
We are taught to ask questions when we are in restaurants or talking to bake shops or anyone who we are purchasing food from. Ellen has a terrific point when she says – “How questions are answered is as important and what the answers are”.
If you ask questions often enough, you’ll come across a variety of answers. Some of those answers are pleasant surprises, some are vague and inconclusive, and some are just misinformed. We all hope for the pleasant surprises and are often ready to walk away when we realize the provider is misinformed about the gluten free diet.
It’s the vague and inconclusive answers that often cause us to pause. We are always taught – if you suspect gluten give the food a miss, but when confronted with confusing answers to our simple questions, we sometimes get drawn into a larger conversation.
And then there is the situation I described in the podcast regarding white rice flour being sold at a local health food store. I knew the white rice flour they were selling was not gluten free. The store owner didn’t expressly say it was gluten free and, would have told anyone who asked the right question that answer. I suppose the question we have to ask, is to ourselves. How many of us, seeing white rice flour in a trusted health food store, would ask about its gluten status? Should we? I suppose we should. Would we – not likely. Is it deceptive of the health food store to omit labelling the white rice flour as may contain gluten? (I think it is.)
It was recently suggested to me that the safety of small gluten free producers can’t be verified because “there are no regulations/standards really in place”. Although this might be the way many people feel, it is fundamentally wrong. There are regulations and standards, but it’s up to the food producer to learn them, and apply them. That’s where our trust comes in, and our questions. I want to trust, but I can only do that by asking questions. Good thing I come armed with lots of questions.