-
Ep 228 Hiding in Plain sight on a Package Label
Let’s start the blog with the show notes for this Episode –
It’s time for a deep dive into everything we can learn about our food from the packaging and labelling, that isn’t just the ingredients. I speak with Nicole Byrom, RD for the Canadian Celiac Association about how to read a nutrition facts label, including serving sizes and vitamin sources. Nicole explains the mystery around best before dates and when not to buy or use a dented tin. Sometimes we can find a gluten free claim as well as a may contains – seems like a contradiction, but Nicole explains what we are actually looking for in the packaging claims, as well as which ones don’t pertain to our gluten free diet. Everything you didn’t know you that you didn’t know about product labels.
Here’s some links that Nicole mentioned –
Presentation on Labelling –
CCA-Labelling-Document-OCT21-1027_1-3.pdf (celiac.ca)
Nicole’s Gluten Free Granola Bars –
How to Read a Food Label to Make Sure a Food is Gluten Free –https://www.youtube.com/watch?v=9_XXjiTnatY&ab_channel=CanadianCeliacAssociation
What Does 20ppm Mean in a Gluten Free Diet –
Article About Understanding Food Labelling in Canada –
Understanding Food Labels in Canada – Unlock Food
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 –
When we receive our diagnosis of celiac disease, or gluten intolerance, the first thing that sinks in for most of us is the food we can no longer eat. It takes time to appreciate that food without gluten is our medicine.
At the same time, we are constantly hunting for foods that are labelled gluten free – this takes away the fear of being glutened. Over time, we become more comfortable with the diet, reading ingredients, trying new recipes and venturing to new restaurants. This process takes time and patience.
At some point during this food re-discovery journey, I had a lightbulb moment. I’m sure this isn’t unique to me, likely everyone going gluten free experiences this ah-ha moment. I remember, it was a bag of gluten free pretzels, I had checked for the gluten free claims and even read the ingredients when my eyes shifted to the nutrition facts table. This was long before I operated my bakery and become involved with developing the information in the facts tables on my labels.
I was shocked! How could a handful of gluten free pretzels have so many calories. Sodium, I could understand, I do like my salty snacks, but fat, was a shock. Pretzels are baked, not fried, how could they have so many calories. Nicole did mention not to dwell on calories, but I began to question my gluten free food choices. I would even go so far as to compare our gluten free foods to their wheat versions. What I found was that in many cases, gluten free food had more fat, calories, and sodium than the wheat versions. Oh yes, and fewer nutrients. How could I have been blissfully enjoying my yummy pretzels while not considering their nutritional makeup?
I didn’t have an answer, but I did start to look closer at the nutrition facts on the foods I began to rely on. I regularly compared them to their wheat counterparts. Ours were often higher in the three numbers I looked at first – calories, fat, and sodium, and even when they seemed to be on par, our foods lacked in the nutritional benefits. It’s a continuing journey, but I am trying to make my gluten free diet healthier, one food choice at a time. If our food is our medicine, I want mine to be optimum (or at least the best choice at the time).
-
Ep 227 Christine Nesbitt Skating in Circles with Celiac Disease
Let’s start the blog with the show notes for this Episode – Ever since I sat in on a virtual presentation from the Canadian Celiac Association featuring Christine Nesbitt, I’ve been anxious to have a longer conversation with her. Christine was an elite speed skater who won numerous medals for Canada over a very distinguished career. After many years of suffering unexplained digestive issues, Christine was diagnosed with celiac disease. She explains how her diagnosis effected her skating, her travelling and being a part of a very competitive team. Christine’s story is rich with reminders that celiac disease can be controlled and shouldn’t stop us from accomplishing anything we’re willing to put our best effort towards.
Christine Nesbitt 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 an athlete, never have been, unless you include two seasons on the high school badminton team. I do, however, admire anyone with the dedication to put in the hard work it takes to be competitive in any sport. Christine chose a very challenging sport and excelled in it. It’s understandable that switching to a gluten free diet while training and performing at such a high level would have its difficulties.
I thought Christine’s look back as to how she could have handled the situation better was very insightful. In her case, getting more of the team organizers in step with her situation, and doing more research on gluten free in the locations of competition events were the things she was able to identify.
We all know the diet is hard, but if, now knowing more about how to cope gluten free, what would each of us have done differently at the beginning?
I gave it some thought, and I realized I didn’t take the diet seriously enough at the beginning. In one instance, I vividly remember taking my daughters to a swimming lesson, I had a granola bar because oats don’t have gluten in them. I’m sure most of us can see where this story is going. I got glutened because the granola bar was not gluten free, but I didn’t know any better. The ride home after swimming lessons was slow and painful. I couldn’t understand how I could feel so bad so quickly and struggled to make it back home safely.
My lightbulb moment came when my daughter was diagnosed a couple of months later. There was no messing around with the diet, we were all in. As a Mom, I was the authority on the diet, and knew I had to look after myself, in order to be able to feed her properly to keep her healthy.
I suspect many of us, whether it be from a lack of knowledge, or indifference, take some time at the beginning to get it right. In Christine’s case she was expected to race, at an elite level while she was still figuring the gluten free diet out. That is a monumental task. As I said earlier, I admire the dedication of athletes, but in Christine’s case, it took grit, stamina and change of lifestyle to continue training and competing in a sport she loved after her diagnosis – something to be truly admired!
-
Ep 226 The Gluten Free Garage 2022
Let’s start the blog with the show notes for this Episode –
On this episode I’m at the Gluten Free Garage, which is large food show in Toronto. I’ve attended the show previously with the podcast, but this year, I was helping at the booth for the Canadian Celiac Association. The CCA booth was a place for attendees to drop off gluten free food donations. This is something that was done in previous years by Jessica Danford, but she wasn’t able to be at the event this year, and the CCA was happy to help. If you would like more information on gluten free food donation, visit the CCA’s website www.celiac.ca and search Save Me For Gluten Free.
I took the opportunity at the food show to speak with some of the interesting people I met.
I spoke with Carmen Luongo from Shar Gluten Free and he was able to let us in on some new upcoming products. I highly recommend their Twin Bar – each package contains three packs of two bars.
I met Robyn Harrison of Robyn’s Gluten Free Baking Courses. You can find out more about Robyn at www.glutenfreebakingcourses.com.
Gaston spoke with me about celiac research being done at McMaster University. You can find out more and sign up for their research newsletter at www.mcmasterceliacclinic.ca/research.
It was great to see Josh from the Bakery at St. Anne’s Spa at the show. I’ve been to the bakery in the past, and everything I tried there was terrific. You can find out more about the spa at www.steannes.com.
Terry from the restaurant Riz was excited to tell me about Riz moving to a new location with an expanded gluten free menu. The new location will be opening in the next few weeks. Their website is www.rizglutenfree.com.
Gluten Free Fest is a Food Show being put on by The Gluten Free Collective in Kitchener Waterloo on September 18th. You can find out more at www.glutenfreefest.ca.
I met Vanessa Sarraino who has just released a new cookbook called Celiac Sweeties. You can find out more at www.vanessacarraino.com or to order the book, you can call her directly at 647 654-0023.
It was nice for me to catch up with Derek from Camp Celiac. Last year, I helped out with the food and menu for camp and I’m looking forward to the kids coming again this year. Space for this special camp is filling up fast. You can find out more at www.celiaccamp.ca.
From the CCA office Kari on the left, beside her is Caleigh from Client Support, Melissa is peaking here head out and I’m clearly holding down the truck bed for our foodbank volunteer. 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 –
When I operated my gluten free bakery, it was always exciting to attend food shows and sell product. Every show was different, but the constant was the tremendous amount of work involved prior to the show, during the show and after the show (when everyone involved was exhausted). Because gluten free food normally doesn’t contain preservatives, it was important to bring the freshest food to the show, provide samples and make sales. Food shows are so much work for the businesses selling, but they should be fun and exciting for the attendees – and the Gluten Free Garage is just that!
Food shows fall into a few very different categories –
- Presentation of foods to industry and stores to encourage them to put the product on their shelves.
- Local food festivals in communities to encourage tourism and community spirit.
- Specialty food shows showcasing a particular type of food, by industry, ingredients, nationality or diet.
Clearly gluten free food shows fall into the specialty food category. The clear difference with our food shows is that the attendees are required to eat a special diet and this interaction gives the attendees the opportunity to see new products and hopefully taste them as well. The tasting is critical for the gluten free consumer. Let’s face it, most loaves of bread look alike and some of the more perfect looking ones, are not the most pleasing to eat, so the opportunity to taste before buying is important and often the best way to build a customer base.
I was very impressed with the companies I saw at the Gluten Free Garage. Many were new to me, and I suspect covid issues have something to do with that. Ingredients, recipes and even packaging has improved since I operated my bakery. Hats off to all those bakers and cooks who prepared for weeks, got up early to bring their food to the event, stood at their busy booths all day and then had to make the exhausting drive home again before taking care with any product that remained. These efforts are not unique to gluten free bakeries, but they are required of gluten free bakeries and businesses more than similar businesses in the gluten world. Well Done – Exhibitors for bringing the food, Ronnielyn for organizing the event, and the generous attendees for their food donations!
-
Ep 225 June 2022 Roundup
Let’s start the blog with the show notes for this Episode –
I speak on this podcast with Ellen Bayens of theceliacscene.com about the articles, studies, and interesting stories she has presented to us this past month.
We spoke about a family who had one child suffering with IBD and a second diagnosed with IBS. This conversation became about the differences between the two conditions and how the diagnosis and treatment of IBS and IBD have advanced substantially over the past decade. On the subject of children, we looked at the benefits of having support systems within the celiac community not only for celiac children, but also for the parents of celiac children. This support is important, soon after diagnosis, as well as on an ongoing basis. A recent study to find a biomarker that would be able to measure how children were responding to a gluten free diet led Ellen and I to a discussion of using or mis-using TTG numbers to indicate healing and the adherence to the gluten free diet.
Ellen put in a special word for Michelle, of Michelle’s GF Kitchen as during May she was working with the Edmonton Chapter to help with ideas for some gluten free meals.
As always, Ellen and I speak about food, and on this occasion, it was gluten free fish and chips and why they cause such a stir in our community.
I received an email from a listener of the podcast who gave me more current information about a labelling issue I got wrong on a previous podcast. We all make mistakes, but if we can come away with the correct information, we’re all better for it.
• Stanford’s Children Health a Model for Psychosocial Support for Children With Celiac Disease
• Study Explores Potential Biomarker for Celiac Disease in Children
• Brother & Sister – One with IBD; One with CD
• Follow Michelle’s GF Kitchen – Celiac Advocate, Gluten-Free Chef / Cook
• Maps to Hundreds of Restaurants Celiacs Trust across Vancouver Island
• Celiac-Safe Fish, Chips, Onion Rings, Poutine across Vancouver IslandSue’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 get lots of emails, with having a few websites, and running an online store, I hear from a wide variety of people, many of whom want to sell me something. I think most of us are very used to the unsolicited emails that find their way into our inboxes on a regular basis. When I received Tamara’s email, I remember I was quite rushed with something and only skimmed over it. It wasn’t till the next day that I gave it a good read. She included links to current labelling information and was very thorough in her question of some information I gave on a recent podcast.
I love feedback. Whether it’s a quick note to say you liked a particular episode, or maybe your story was similar, maybe you have a suggestion for an upcoming episode, or maybe, like Tamara, you want to call me out for something, I love receiving your thoughts. So often I speak to experts on some aspect of celiac disease or the gluten free diet. I purposely have a conversation at my level of understanding when I’m speaking with doctors or dietitians, and hopefully, that level suits my listeners as well. What I often enjoy most are the conversations I have with everyday celiacs, or those who are struggling with some aspect of the gluten free lifestyle.
I rarely get an email like the one from Tamara, but we all know we aren’t right about everything all the time. I think what I like most is the fact that one of my listeners felt comfortable enough to question something I said – the way you might question a friend who said something that made you pause and think. I’m glad I made you pause and think Tamara, and I’m glad you made me pause and re-think. Thanks for that! If you have feedback for me, please email me at acdnceliacpodcast@gmail.com.
-
Ep 224 Iron Deficiency and Celiac Disease
Let’s start the blog with the show notes for this Episode –
Iron deficiency or anemia is more complicated that I realized. The Canadian Celiac Association recently presented a webinar on celiac disease and iron deficiency. Dr. Frances Scully gave us information on the treatment of iron deficiency, along with other medical and scientific information. Nicole Byrom, Registered Dietitian with the CCA spoke about how iron deficiency related to celiac disease and its symptoms, as well as changes we can make to our diets to increase our iron intake. We also heard from Malorie Otton, who was diagnosed as a young adult with iron deficiency, that led to other complications and was her main symptom prior to her celiac diagnosis. Nicole and Malorie join me on the podcast to explore more about iron deficiency and celiac disease.
You can watch the webinar at the following 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 –
Looking at iron deficiency on its own is something I had not done before. I remember vividly when, at a CCA conference years ago we were treated to an animated account of someone’s life before diagnosis. She described curling up under her desk at work for a quick nap, and wondered how her co-workers were able to make it through the day without dozing off. It was a very funny presentation, and by the audience reactions, her symptoms were shared by many.
We would like to think that the gluten free diet will magically reverse all our symptoms. Over time, for the most part, our symptoms either clear up, or we learn to live with them reduced and more manageable. Iron deficiency, or anemia is different. Once we are established on the gluten free diet, we can still be susceptible to low iron.
Most people don’t have to make a conscience effort to get enough iron, but we do. Yes, after our gut heals, we will absorb more of the iron we ingest, but that still might not be enough. The idea of fortification of our flours could play a big part in our overall health. We think we are doing everything right, but unless we are more aware of our proper nutrition, particularly as we get older, and maybe less active, we will have health issues associated with celiac disease, but not caused by celiac disease.
I’ve been on many diets in my life, mostly for weight loss. I became very adept at counting calories. At this point in my life, I see the need to also count iron and fibre. It would be nice to think we didn’t have to, but the reality is, our nutrition should be more on our radar. Thanks, Nicole for helping us get a handle on this. Gluten free is our medicine, nutrition is our health.
-
Ep 223 IBS and Celiac Disease
Let’s start the blog with the show notes for this Episode –
I was able to attend the second webinar presented by the CCA during the month of May, Celiac Awareness Month. The subject of this webinar was IBS and Celiac Disease. There were two very engaging speakers, and I had the privilege of speaking with both of them for this podcast.
Meghan Donnelly is a Registered Dietician who works for Dr. Schar, as Senior Manager of Nutrition Services. We know the company as Schar gluten free. Megan works with individuals who could benefit from a specialized diet. She has worked with many patients who are celiac, as well as those who have IBS. She explains the low FODMAP diet, which is meant as a resource to identify specific foods that may be causing IBS symptoms in the gut. Megan explains the process of working through the diet as well as other forms of dietary treatment. Megan has some great slides in the webinar. The link is below.
Dr. Maria Ines Pinto-Sanchez is the Lead at the Adult Celiac Clinic at McMaster University’s Farncombe Digestive Disease Centre. Dr. Pinto-Sanchez gave a great description of both the similarities and differences in both the presentation, testing and treatment of IBS and Celiac Disease. I speak to her about the patient journey when presenting with symptoms that could be IBS or Celiac. She very well defines the differences of how the gut is affected in both conditions. There are some great slides and charts in the webinar presentation that illustrate these differences.
Also, Dr. Pinto-Sanchez would like to encourage everyone to fill in the international survey about covid and vaccines. You can find the survey at https://bit.ly/redcapCovid19VaccineSurvey. Best to have your vaccine certificates handy, as the survey is collecting that information as part of the survey.
Webinar link – https://www.youtube.com/watch?v=L3zFALsvUcI
Schar links – www.schar.ca
@scharglutenfree on Facebook and Instagram
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 –
IBS is a tender subject for me. As I have mentioned in the past, I was diagnosed with IBS, and thought it just meant I had recognized symptoms, and all I could do was try not to eat things that caused problems. I went on that way for years. My celiac diagnosis ended my vague treatment plan for IBS. With celiac disease, I knew I had to avoid gluten completely. I had a plan and rules.
I suppose what made the diagnosis of IBS so difficult was that everything was “try”, and “maybe”, and “see how you feel”. Well, I felt lousy. It took a while after my celiac diagnosis to realize that IBS was an “un-diagnosis”. I have stayed away from discussions about IBS ever since.
That’s why I was so fascinated when Dr. Pinto-Sanchez identified clear, unmistakable, differences between celiac and IBS. No more “vague”, “it might be”, “stay away from”. There is now a recognized specific set of circumstances that make up a proper IBS diagnosis. Now that the mystery of what’s going on in the gut is becoming more clear, therapies can be developed to target those specific gut issues.
It was near the end of my conversation with Dr. Pinto-Sanchez that I realized there may be other people, as I was, diagnosed with IBS years ago and just trying to make it through with some of our own tricks and food omissions. There is now a proper diagnosis and there are different treatments.
I’ve moved on from my IBS diagnosis, but I hope everyone who believes they have IBS has undergone the new regime of first being blood tested for celiac disease (while eating gluten), then defining what is actually going on in their gut. With proper diagnosis comes new and life-changing therapies like the FODMAP diet. If you think you have IBS, now is the time to find out more, maybe lots more!
-
Ep 222 Neurology and Celiac Disease
Let’s start the blog with the show notes for this Episode –
The CCA presented a webinar the first month of May, Celiac Awareness Month, about Neurology and Celiac Disease. Nicole Byrom introduced the two guests for the webinar, and now, I have been able to record a podcast with both of them. I first speak with Sonia Jones, who was also featured in an article in the Canadian Celiac Magazine. Here’s the link –
www.celiac.ca/wp-content/uploads/2022/05/CCA-May-Magazine-1-May-2022.pdf
Sonia’s story is one of a very quick onset of neurological symptoms, followed by a prolonged journey to diagnosis. With all the tests Sonia was given, she’s confident she’s the million-dollar patient.
I then speak with Dr. Ian Croall. Dr. Croall is a Research Fellow at the University of Sheffield in England. He is not a medical doctor seeing patients, but during the course of his research, he has studied the brains of many people with celiac disease, gluten intolerance, and gluten ataxia. You can find out more about his studies by watching the webinar. I speak to Dr. Croall about the impacts of his research on other celiacs and on those yet to be diagnosed.
You can watch the webinar at this link –
You’ll also hear in the podcast about the “Could it be Celiac” Checklist. Here’s a 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 –
This podcast was tough for me. The link to profound neurological symptoms was something I’m not very familiar with. Over the years, people have told me about relatives with celiac disease and some of the odd symptoms they suffered prior to diagnosis. I remember one lady who came into my bakery. She was from a large family. Once she received her celiac diagnosis, she encouraged her siblings to be tested. She told me one sibling was in and institution, unable to function on their own. After the diagnosis of celiac disease, this sibling started the gluten free diet, left the institution, and was able to carry on a relatively normal life. Certainly, stories like this are anecdotal, but somewhere in there, there is, I believe at least a thread of truth.
As time goes on, I’m hearing more stores that involve the brain, as opposed to the gut, and gluten.
After all the things Dr. Croall said, one of the important nuggets I took away from our conversation was that rarely do scientists find something that helps the brain to help itself. The brain is stubborn (maybe that’s good), and often re-circuits itself in an attempt to heal (also good), but rarely reacts positively to something like a gluten free diet (that’s problematic).
When most of us receive our diagnosis of celiac disease, we often hear the term “the gluten free diet is our medicine”. It would appear this phrase is more important than we might have originally thought. Not only is it our medicine, but it will work to protect our brains, and those of others who may not have celiac disease. The gluten free diet and the brain – both complicated.
-
Ep 221 Celiac Awareness Month 2022
Let’s start the blog with the show notes for this Episode –
It’s May, which means it’s Celiac Awareness Month. On this episode I speak with Julie Greene and Nicole Byrom RD, both, of the Canadian Celiac Association about events for this busy month.
There will be webinars and light up events, as well as two limited attendance cooking sessions. To find out more or sign up for the cooking sessions with Nicole, visit the CCA events page at www.celiac.ca/news-events/events/
To find out more about international light up events visit https://shinealightonceliac.org/
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 been a few years since I’ve been able to get together with my fellow celiacs in person. We’ve had virtual meetings and I’ve done some recipe videos. We have also collected gluten free food for our local foodbank. But, it’s the personal contact that I miss. Recently, I was contacted by one of our members who was having issues with the diet. I met with her and it was so nice to actually sit across a table from someone and talk without screens or microphones.
I miss our community. Later this month, on May 29th, I will be attending the Gluten Free Garage in Toronto at the Canadian Celiac Association tent with Jessica Danford and others from the CCA. I will be there helping to collect food donations and raise awareness about the “Save Me For Gluten Free” campaign.
If you are in the Toronto area, plan to attend the Gluten Free Garage https://glutenfreegarage.ca/.
Please stop by the CCA tent and say Hi! I’d love to see you all again!
-
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!