Let’s start the blog with the show notes for this Episode –

On this episode I’m speaking with a co-host from my other podcast, Gluten Free Weigh In. Aaron has been diagnosed for about one year and I wanted to speak to him about being a man with celiac disease. Overwhelmingly, most celiacs I’ve known are women. We talk about why more men aren’t seeking diagnosis, as well as how most of the resources available are directed towards women. Aaron is in a unique position to discuss this subject matter with me, not only because he’s a man, but he is also a behaviourist, with a Master’s degree in Behaviour Education. Aaron is very animated and honest and will almost certainly challenge some of your perceptions of living with celiac disease. 

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 always felt I could empathize with newly diagnosed celiacs because I’d been there, I’d struggled with the diet, had to feed my celiac daughter and keep her safe, along with learning all the ins and outs of social situations. I had no idea how different the male celiac experience would be. 

Yes, the diet is the same regardless of gender or age, but as someone who often counselled the newly diagnosed, the diet is only the beginning. Social situations, family situations, workplace relationships and the, all important empowerment that keeps us safe, I realize now, present themselves very differently for men and women.

We all have gender biases whether we admit it or not. I think it’s better to admit your bias, that way you can start to see past your ingrained thoughts and sometimes underlying prejudices to appreciate gender differences. This clearly hit home for me when Aaron talked about recipes. As a baker, I have my favourite recipes at hand, I have my Mom’s stack of recipes, and even some from each of my Grandmothers (in their own handwriting). These recipes are part of what makes me, me. I can get over that a man likely doesn’t come with a family legacy of recipes, but the concept of a man not being familiar with reading or following a recipe is very foreign. I may be a bit of a food nerd, but when I get a new cookbook, I read it like a novel. I don’t expect others to do the same, but idea of a recipe and all its connotations is something I interact with everyday.

Some of the moments that made me stop and think in this episode were: are there any male dieticians (there must be); men don’t send food back in a restaurant, or even make a fuss very often; men are reluctant to go to a doctor thinking they should be able to “suck it up” and either get over it, or learn to deal with it; and even once well established on the gluten free diet, will likely not share that information with other casual acquaintances, like people at work.

I’m still trying to come to terms with these and other revelations. In our day and age of being gender accepting, I can see it’s also very important to have gender recognition when living with, or helping someone adjust to a diagnosis of celiac disease and coping with the gluten free diet.

Let’s start the blog with the show notes for this Episode –

On this episode I speak with Derradji Zaarer who lives in Algeria.  Derradji has Dermatitis Herpetiformis or as we often refer to it as “DH”.  DH is essentially celiac disease of the skin.  Diagnosis for DH is often straightforward, as the tiny blisters are usually in symmetric distribution, meaning that if you have them on your left elbow, you will also have them on your right elbow, or wherever else they appear.

Derradji faces many challenges with his rare condition including the availability of the medication normally prescribed.  The limited availability of gluten free food is also something that makes dealing with DH in Algeria very difficult.  With all he is facing, Derradji is doing his best to connect with other DH patients as well as celiac patients both in his country and in other places.  He has found the CCA a reliable website for medical information about DH and the gluten free diet.  If you would like to reach out to him, his email is derradjizaarer@gmail.com.

For more information on DH, you can follow the link to the Canadian Celiac Association at https://www.celiac.ca/gluten-related-disorders/dermatitis-herpetiformis/

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 feel like I say it every month, but it’s so very true – the gluten free diet is hard.  Something that kept going through my mind as I spoke to Derradji, but his situation takes “hard” to a different level.

Prior to speaking with Derradji, I had my regular conversation with Aaron from the Gluten Free Weigh In podcast.  Aaron only found out he was celiac about a year ago, while he was going through the program for weight loss surgery.  Since his surgery, Aaron has been dealing with the emotions and practicalities of eating for a very small stomach, as well as having to eat strictly gluten free.  Something he said to me, made me think, and hit me like a brick after my conversation with Derradji.  Aaron said something to the effect of “this is a great time to be celiac”, as he was looking back to realize only in the last ten or so years has gluten free been widely available in our grocery stores, and the awareness amongst our food producers, restaurants and government has just about kept up with our needs.

That perspective of this being a good time to be gluten free seemed to be in stark contrast to Derradji’s struggles for safe food, not to mention the lack of awareness at all levels in his society.  Aaron, of course is correct.  I’ve been celiac for more than 25 years, and it’s all so much easier now.  The best way I can rationalize the challenges Derradji faces are the stories I heard from celiacs when I was diagnosed.  The stories from years earlier when bread came in a can, labelling made it impossible to determine if something was gluten free, and the medical community treated celiac like some ultra rare condition they didn’t know how to deal with.

I’ve been doing a great of thinking after talking with Derradji.  We can’t now, not know about the struggles of those on a gluten free diet in other countries, just like we can’t not know about the struggles within our own communities when families can’t afford safe gluten free food.  The gluten free diet is hard, but we must acknowledge that it much harder for some.

Let’s start the blog with the show notes for this Episode –

On this episode I speak with Cinde Little of https://everydayglutenfreegourmet.ca/ about a recent post she made on her blog including a list of 45 recipes using seasonal ingredients.  If you’re anything like me, your day-to-day menus could use some imaginative additions as we go into the fall/winter seasons.  Cinde gives us lots of suggestions including switchups for some more traditional recipes.  Everything is gluten free and includes simple to follow instructions with wonderful photos.  Here is a link to Cinde’s blog post – https://everydayglutenfreegourmet.ca/fall-recipe-round-up/

You can follow Cinde on Facebook, Twitter, YouTube and Instagram.  By signing up for newsletter, you will receive notice of new blog posts.  Cinde also teaches both virtual and in person classes from Calgary.  You can find out more about classes and link to a calendar at – https://everydayglutenfreegourmet.ca/cooking-classes/

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’s often the case of do as I say, not do as I’ve done, when it comes to expanding my menu horizons.  I have great ideas about adding new foods and ways to cook them, but the reality in my home (and maybe yours) is that I’m up for a one-off switchup, but rarely add a solid new choice to my menu planning equation.  This is, of course, not the case when it comes to baking.  I’m all in for new adventures and recipes, but have to hold myself back because I don’t have the people to eat everything I’d like to bake.

It was against this backdrop that I had my recent conversation with Cinde Little.  I became caught up in her pretty pictures and simple ingredient recipes.  That’s why I suggested you listen to this episode with your computer open to everydayglutenfreegourmet.com.  Recently, I entertained some relatives, who don’t live far away, but for a variety of reasons haven’t made it to our home for an extended stay.  This was my chance, and I took it. 

I made the Scalloped White and Sweet Potatoes https://everydayglutenfreegourmet.ca/recipe/gluten-free-scalloped-white-and-sweet-potatoes/ and they were a huge hit.  I have to admit that mine did not look like Cinde’s.  I think I became impatient and didn’t let some of the liquid cook off, or maybe I misread the instructions and should have removed the foil cover.  In any case, they were amazing!  If you listen to my Gluten Free Weigh In Podcast, you’ll know I try to eat lower calorie and I’m already thinking about the changeups I could make.  My version certainly wouldn’t be as decadent, but it might mean this yummy casserole could become a regular on our table.  Of course, Cindi’s version would always be the one I’d serve to guests (no one counts calories when they’re visiting, do they?).

The other recipe I made was the Pumpkin Ginger Muffins. https://everydayglutenfreegourmet.ca/recipe/gluten-free-pumpkin-ginger-muffins/  Here I did play around a bit.  I didn’t have the crystallized ginger, so I went with mini chocolate chips, which worked out quite well.  Please note that these, and any gluten free muffins benefit from a quick warm up in the microwave before serving.  I love the pumpkin taste and spicing that Cinde uses.  Next time, I think I’ll either try the pumpkin date cake, or add chopped up dates or even raisins to the pumpkin muffins.  So many options.  At some point, curiosity will get the best of me and I’ll make them with the ginger as Cinde intended.

The point of my story is not for you to praise me for trying something new, it’s to show you that we all need a bit of a kick to add new recipes to our menus.  One big challenge can be sourcing recipes that will actually work gluten free.  My go-to is Cinde the Every Day Gluten Free Gourmet.  There are other amazing cooks and bakers out there, and if I keep an open mind and palate, I will likely get to them over time – it’s fun trying.

Let’s start the blog with the show notes for this Episode –

This episode is my recurring opportunity to weigh in on information Ellen Bayens published on theceliacscene.com during the past month.  The challenge of finding safe french fries in restaurants is one that every celiac encounters, so Ellen and I both give our take on the subject.  We talk about the recent recall for M&M Foods along with their gluten free policies.  Island Farms, a dairy on Vancouver Island has recently decided to NO LONGER make their ice creams gluten free, so we look at the impact on the community.  An informative long-term study out of Norway looks at detecting celiac disease in the general population over time.  Arsenic, mercury and lead are all undesirable in our food, and the gluten free diet poses a greater risk of these substances showing up, but there are steps you can take.  We are all familiar with celiac disease, but do you know what makes either a wheat allergy, or non-celiac gluten sensitivity different?

The Canadian Celiac Association is requesting you take part in a survey – here’s the link – “State of Celiac Disease in Canada”.

The CCA has recently launched a program to help the newly diagnosed.  You can find it online at – https://www.celiac.ca/newlydiagnosed/

Selena DeVries has a new online course to help you gain confidence when going out to eat.

Get on the Waitlist – Eating Out with Confidence Online Course 

NEWS FROM THE CELIAC SCENE

• Fries Cooked in Shared Fryers Continue to be Promoted as Gluten Free
• Some M & M Prime Rib Beef Burgers Subject to CFIA Gluten / Wheat Recall
• M & M’s 3-Tier Gluten-Free Policy – this is where you’ll find the main contain chart
• Norwegion Study – 75% of Celiacs Detected via Public Screening Were Undiagnosed
• Island Farms Reverses Gluten-Free Commitment with ‘May Contain’ Provisos – this is where you’ll find the main contain chart
• Arsenic, Mercury, Lead in Rice? Are Concerns Real?
• Celiac Disease vs Non-Celiac Gluten Sensitivity vs Wheat Allergy

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’s easy to villainize a food company when a food recall is announced.  Every time this happens, the company is at fault one way or another, but sometimes the circumstances and the responsibility taken by the company renew our faith in their brand. 

When I think about food recalls for gluten in the past, some have left me completely sworn off a brand, and others, like the recent M&M Foods recall, instill confidence in their brand.  They have taken the major step to follow the extensive protocols required to have the CCA logo appear on their foods.  Commitment to these protocols is expensive, and in some cases, without the protocols, a case of undeclared gluten may have gone unnoticed. 

Companies like M&M Foods that are part of the gluten free food program, make a commitment to our health and safety.  Sometimes mistakes are made, but it’s how a company choses to react that makes all the difference.  Did I have the recalled product in my freezer – no.  Would I hesitate to purchase that product in the future – no.  Am I confident that M&M Foods is working hard to make our food not only safe, but exciting – absolutely!