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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.
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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.
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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!
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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.
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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!
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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.
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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!
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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.
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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.
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Ep 216 April 2022 Roundup
Let’s start the blog with the show notes for this Episode –
On this episode I speak with Ellen Bayens of The Celiac Scene.com about things that have been of interest in the celiac and gluten free world over the past month. Ellen and I have a discussion about bloating – something that was never really a symptom for me, but as a symptom it should be talked about more. Ellen tells us of the recent product recall from Cavendish Farms, along with details of the new non-gluten status of Earth’s Own oat beverage. The website to sign up for product recalls with the Canadian Food Inspection Agency is – https://inspection.canada.ca/english/util/listserv/listsube.shtml. We both get wrapped up in a recent episode of Dr. Phil where he talks to a woman who is so fearful of ingesting gluten that she is changing everything to accommodate her fears. Dr. Phil gives us some valid information on how to evaluate a fear like this. Ellen found the evaluation criteria transposed well to help her in another area of her life.
Ellen gives me her thoughts on a few of my recent podcast conversations including Dr. Melissa Ing, The Allergy Chef and Adam, who is Deanna’s boyfriend. We also talk about how honest Aaron is on my Gluten Free Weigh In podcast after he was recently “glutened”.
We round out our discussion with Selena’s 15 Gluten Free Finds from Costco and my review of a recent online cooking class I participated in with Cinde, the Everyday Gluten Free Gourmet.
• Did You Keep Bloating a Secret? You’re Not Alone!
• Class 1 Food Recall Cavendish Farms Classic Hash Brown Patties & Potato Patties
• Beware: Earth’s Own Products (with gluten) Now Arriving at Coffee Shops
• Celiac Frozen with Fear Meets with Dr. Phil• Interview with Dr. Melissa Ing, Dental Educator – Ep 213
• Interview with The Allergy Chef – Ep 214• Adam – Dating a Celiac – Ep 215
GLUTEN-FREE WEIGH IN PODCAST with Aaron
• Bariatric Surgery Prep Leads to Surprise Diagnosis with Celiac Disease
• Preparing for Bariatric Weight-Loss Surgery• 15 Gluten-Free Finds at Costco
GLUTEN FREE RECIPES & ONLINE CLASSES
• Everyday Gluten Free Gourmet Zoom Class Calendar- $30/kitchen for most classes. Invite friends & family
- March 23 | Beautiful Buttermilk Biscuits
- April 2| Yeast Bread Series – Pizza
- April 9 | Understanding Gluten Free Flour
- April 27: Homemade Pasta
- May 6 – Master Gluten Free Pastry
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 have to admit, when I saw the program notes for the recent Dr. Phil show, I just had to record it. I also texted Ellen, so she wouldn’t miss it. I’m not sure I knew what to expect. I’ve met lots of people on a broad scale of their fear of ingesting gluten. Some people have more dramatic digestive reactions, so I had always put the level of “fear” down to that.
For me, I suppose I was most fearful at first when I was learning how to read labels and what questions to ask in a restaurant. Over the years, knowledge has alleviated most of my fear, although I can certainly relate to some of the behaviours mentioned on the show, like not trying a new food if I had a demanding social situation coming up in the next day or so.
I thought the comment about OCD (Obsessive Compulsive Disorder) from Dr. Phil was a good one, as it often felt to me like I was going through some sort of ritual with my food handling (separating the gluten from the gluten free, having my separate toaster, never re-using a plate or cutlery). The reality is that none of these behaviours are obsessive in my mind. They are just the series of checks that must be done to ensure a food is gluten free and safe.
I have to think that some of the behaviours mentioned involve control. The guest wanted to ensure she was always in control of any food she came into contact with. Some of her methods are a bit extreme and not very rational, but the idea of being in control of your food is definitely something we, as requiring a gluten free diet should strive for. Hopefully, we can all learn something from how these behaviours were presented and allow us to evaluate how rational our own behaviours are.