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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.
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Ep 215 The Gluten Perspective
Let’s start the blog with the show notes for this Episode –
This week I chat with someone who is almost a part of our family. My daughter Deanna’s boyfriend Adam has learned a great deal about celiac disease and the gluten free diet over the past few years. His perspective is from someone who has no eating restrictions. We often wonder how the rest of the world sees us, and how we can best help them to cope with our eating restrictions. Adam takes us through his education on celiac disease, what he expects when they eat away from home and, how he copes with educating his family and friends, as well as being protective of Deanna.
Deanna and Adam 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 –
From a parental point of view, it’s certainly comforting that someone else is looking out for my daughter and trying to keep her safe. It’s hard enough to go back in time to remember my learning curve about celiac disease, but in Adam’s case, it’s third person. He has to understand the condition, understand how to eat safely, and how to educate others who are around Deanna. In our household, I taught the family as I learned. Deanna was only five when she was diagnosed, so she doesn’t remember her life before celiac. My husband saw me suffer with digestive issues for years and was empathetic and helpful in any way he could be. My younger daughter doesn’t know anything different.
That worked at home, but eventually Deanna was going to go out into the world and needing to stay safe as an adult. She takes her need for the gluten free diet in stride, and it’s that easy-going attitude that has rubbed off on Adam. They both know the severity of the condition, but also have strategies worked out to keep Deanna safe. What became clear in my conversation with Adam was the responsibility he takes on to ensure that “his” world is safe for her. His world includes his family, friends, family traditions, vacations, and everyday situations.
Those of us with celiac disease, for the most part, started our education about gluten after we received our diagnosis. In Adam’s case, it started when he met Deanna. We continue to learn everyday how to make our daily meals satisfy and safe. Adam, too will continue to learn. Our motivation is our health, his motivation is caring for someone special – so different and not different at all.
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Ep 214 In Conversation with The Allergy Chef
Let’s start the blog with the show notes for this Episode –
On this episode I’m welcoming an extraordinary individual, not only for what she has accomplished, but for the simple fact that she’s still alive. Kathlena is The Allergy Chef, mostly because her list of allergies is so long that she had to come up with recipes to make meals from the foods she could eat. Kathlena went on to set up a powerful website to serve the multi-allergy community. Among her allergies are wheat and corn, but it is her severe sensitivity that would give anyone pause. She has started a website and program called RAISE to provide a multitude of resources to the allergy community. A discount code has been extended to podcast listeners – acc50 for 50% off the first month of membership on the RAISE website. As well kids online baking classes can be accessed at freeandfriendlyfoods.com/collections/online-courses
Main website: raise.theallergychef.com
Instagram: @theallergychef
Kathlena The Allergy Chef with her respirator Sue’s Websites and Social Media –
Podcast https://acanadianceliacpodcast.libsyn.com
Podcast Blog – https://www.acanadianceliacblog.com
Email – acdnceliacpodcast@gmail.com
Celiac Kid Stuff – https://www.celiackidstuff.com
Baking Website – https://www.suesglutenfreebaking.com
Instagram – @suesgfbaking
YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL
Email – sue@suesglutenfreebaking.com
Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com
My Thoughts –
It doesn’t happen often with podcast guests, but I was overwhelmed after talking with Kathlena. Receiving a diagnosis of celiac disease and having to change your eating for the rest of your life is enough to put most people into a tailspin, and that’s understandable – gluten free is hard. The challenge Kathlena faces and is overcoming is monumental.
We all hear people say – “if I couldn’t eat bread (or a particular pizza, or a particular bagel), I’d die”. Well those of us eating gluten free know that no one is going to die switching to gluten free. In Kathlena’s case, she could die, if she were to eat a normal diet, or even a strict gluten/wheat free diet.
We know celiac disease is not an allergy, and the more I think about it, the more I see the distinction. As I mentioned I have a severe allergy to flaxseed. My reaction to flaxseed is digestive, but it’s much more violent than my reaction to gluten. My gluten reaction does last longer, than my reaction to flaxseed, but I’ve learned to cope with it better. The sum total is my complete avoidance of both gluten and flaxseed – if there’s a chance either one is in a food, I have to give it a miss.
Many people with celiac disease have or develop allergies to other foods. For me, it happened about four years after my celiac diagnosis, just when I thought I had everything under control. I know celiacs who can’t have eggs, or potatoes, or corn (not as sensitive as Kathlena) and an allergy to lactose or milk is not uncommon.
I’ve always looked at my “extra” allergy as another layer of avoidance. It wasn’t until I spoke with Kathlena that I realized the parallels between struggling with celiac disease and struggling with one or more allergies. In the case of allergies, the struggle is compounded by adding on multiple foods or substances. Kathlena’s drive to make resources for the allergy community is more than admirable. She is smart, a go-getter and a survivor. In her situation that’s what it takes to keep going and to keep giving back.
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Ep 213 Update on Dental Issues and Celiac Disease
Let’s start the blog with the show notes for this Episode –
I’m welcoming back to the podcast Dr. Melissa Ing who is a well accomplished dental educator with a specific interest in celiac disease. Dr. Ing shares with us the information she presented in two lectures at the recent Chicago Midwinter Conference. Her first lecture was titled “Celiac Disease, Non-celiac Gluten Sensitivity and Your Dental Patients”. The second lecture was about nutritional influences on oral and systemic wellness. Melissa is very much into the “Mouth-Body Connection” and teaching a whole-body approach to dental professionals. In 2020, Melissa put together articles she wrote for the CCA’s Better Living Gluten Free Publication on Oral Health. Here is the link to that publication –
https://conta.cc/3tEPeD4 This is the article Melissa suggested you might want to share with your dental professionals to help them learn more about celiac disease.
Melissa has been a guest on two episodes of A Canadian Celiac Podcast –
Episode 106 Celiac Disease and Dental Education
Episode 169 Celiac Disease and the Dental Office
These are the samples of different grains Dr. Ing uses for her “game” during her lectures.
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 –
By the time most of us get a diagnosis of celiac disease, we’ve seen our fair share of doctors from different specialties. When I think back to the doctors I consulted or were referred to, I certainly don’t count my dentists on that list. After talking with Dr. Melissa Ing, I can see how a dental professional could have played a part in my eventual diagnosis.
Melissa was very kind with her time, and outside of our recording she let me pick her brain about some personal dental issues and how they related to the conditions she mentioned. I remember once my dentist, after seeing a clear yellow line on my front teeth suggested that I most likely had a high fever when those teeth were developing or maybe when they were pushing through my gums. I didn’t pay much attention at the time, as I was undergoing a procedure with him to remove the lines.
In hindsight (isn’t it great how hindsight works?), what he was actually trying to explain to me was that our teeth can tell the story of our health. This is all the more important when it comes to recent research linking dental health with other conditions including alzheimer’s disease. We’ve all been told how important flossing is, and like many of us, my flossing habit comes and goes. Dr. Ing stressed the importance of flossing for good gum health, which is important on the list of things we can do to try to stave off alzheimer’s.
Whenever I speak with Dr. Ing, I learn something. This time it made me realize how the teeth can tell a story, and how integral teeth and gum health is to our overall health. I best get out the floss, this time the habit is going to stick.
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Ep 212 March 2022 Roundup
Let’s start the blog with the show notes for this Episode –
Ellen Bayens of theceliacscene.com has given us some great articles to look at this month. Somehow, she found an article written on the issues of cross contamination in restaurants in Malta. It’s amazing to see that celiacs in another part of the world with a very diverse cuisine from ours have the same issues ordering food in restaurants. As well there is an interesting study that was done recently looking at the blood tests done with children and how indicative they are of a final diagnosis of celiac disease. The aim of this study is to identify a benchmark level for blood tests that would indicate a biopsy for a child is not necessary.
We discuss the curious issue of Novak Djokovic, the international tennis star who has publicly said that he is on a gluten free diet for his health. There is more behind this story, and much of it will leave you with more questions than answers.
Are you familiar with the FODMAP diet? Ellen explains the premise of the diet and how it is being used by some celiacs who are struggling to gain remission from their symptoms. In Episode 93 of this podcast, I interviewed Steven J. Singer, who runs Fody Foods, helping those who are using the diet as a tool towards better health.
Ellen gives us more information on how you can post questions on Instagram for Selena DeVries @celiac_dietitian. As well Selena offers a focused Facebook group for those with persistent symptoms, along with courses and assistance on her website www.healthbean.ca.
Ellen and I go on to speak about food including the Taco Revolution foodtruck, Trumps Foods Hazelnut Torte on Amazon.ca, the Everyday Gluten Free Gourmet online cooking classes and Stella’s Perogies, which my daughter recently found in Ontario at a Metro store.
Trumps Foods Gluten Free 9″ Chocolate Hazelnut Torte • Restaurant Cross-Contact Concerns are Common to Celiacs World Wide
• Standards for Diagnosing Celiac Disease in Children, Without Biopsy, Continue to Evolve!
• Is Gluten-Free Tennis Superstar Novak Djokovic Undermining our Credibility?
• Low FODMAP Diet Found to Improve GI Celiac Symptoms in Celiacs• Tuesdays Instagram Questions & Answers Session (FREE!)
• Join Selena’s Symptom Relief Facebook Group
EVERYDAY GLUTEN FREE GOURMET ZOOM CLASS CALENDARMar 2 – Thai Curry & Salad Rolls
Mar 5 – Yeast Bread Series: Soft Dinner Rolls
March 23: Beautiful Buttermilk Biscuits
April 2: Yeast Bread Series – Pizza
April 9: Understanding Gluten Free Flour
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 –
Sometimes you get to the point where you think you’ve heard it all. This is never the case with celiac disease, from the variety of symptoms to diagnosis stories, there is always more to learn. The story Novak Djokovic told about the testing that led him to believe he has a gluten sensitivity is one I’ve heard before, among others.
When I operated my bakery, I had the privilege of speaking one-on-one with most of my customers. They wanted to explain their difficulties with gluten free food or the gluten free lifestyle and often wanted to share their diagnosis stories. I was always willing to listen, in hopes I might be able to offer some advice. I heard too many stories of stool samples being sent to labs in Texas – after which the patient would receive an extensive list of the foods they cannot eat. These lists were not limited to gluten, or even lactose, but went on with lists of food additives, vegetables, meats and grains. The question I got after I was shown one of these lists was – What CAN I eat? These tests may have a purpose, and for some they may even identify a condition that has slipped through the cracks. My response was usually that I didn’t know how the results were arrived at, and didn’t have much faith in them. My attitude was – If a test is valid and useful for medical practitioners it would be available in Canada and not only from a pricey lab (hundreds of dollars) in the US. You may not agree with me, but seeing the test results without any instructions on what to eat, or follow up to re-test or monitor, didn’t seem like a valid strategy for such a dramatic change in diet.
Once, on the topic of diagnosis, I was told about the “loaf of bread” test, similar to the one given to the tennis star. When I appeared sceptical, I was assured by my customer that the person who performed the test, was not legally able to diagnose celiac, so this was the best alternative. Clearly this was not a qualified medical practitioner, or they could have at least asked the patient’s doctor to request lab work. My customer thought I would be happy to hear this test wasn’t done by anyone qualified to make a full diagnosis. To the contrary, I was upset to think that someone could perform (as Ellen called it) a party trick, change someone’s diet for life and not even attempt to get a qualified diagnosis.
Most women who have had a child remember the “test” that was performed over their pregnant belly with a ring on a string to determine the sex of the baby. That party trick had a 50/50 chance of being correct, and no one ever took it seriously. These other “tests” have much less validity, and people pay for the privilege, which makes them want to believe, and often they delay or defer any valid testing for celiac disease – and we all know that doesn’t go well.
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Ep 211 Food Bullying and the Gluten Free Diet
Let’s start the blog with the show notes for this Episode –
The topic of food bullying is a broad one and means different things to different people. To help me tackle with subject, I invited Nicole Byrom, Registered Dietitian with the Canadian Celiac Association to discuss food bullying in the context of the gluten free diet. The act of making someone feel bad for the food they are eating often comes from a place of ignorance about celiac disease and non-celiac gluten sensitivity. Education can be a key factor in your response to a food bully, but issues get more complicated depending on who is the being bullied and who the bully is. Children often face negative comments on their food when away from home and adults often have negative interactions with family members, or they are seen as being needy and high maintenance. Nicole is able to put food bullying in perspective with tips and strategies to empower you or your chid. Nicole gave us her email, Nicole.Byrom@celiac.ca, if you have any suggestions for issues you are facing that the CCA may be able to help with.
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 started editing the audio files for this podcast, I kept hearing two words – negative and positive. These are very specific terms, it’s not very often that one person’s negative would be someone else’s positive, as we often hear with trash becoming treasure. Herein lies our challenge. The bully, in comments, tone and sometimes deeds is completely negative. It’s hard work turning the negative experience for someone being bullied into a positive experience for both parties.
Nicole’s strategies of education and empowerment are a good place to start. Education involves the victim feeling secure in their knowledge of celiac disease and the gluten free diet, as well as being able to pass on some vital facts to the bully in hopes that they will realize the seriousness with which you must take the diet.
Empowerment is harder to “learn”. Most kids get pretty good at it. Those of us diagnosed later in life often have trouble finding a balance between talking (emphatically) and listening (with sincerity).
The other thing we touched on near the end of our conversation was just saying “NO”. This sounds simple, but the diverse social, cultural and family situations we often find ourselves in, make saying that little word very had. For me, like most celiacs, being glutened is painful and can set me back for a couple of days at least. These episodes give me the strength to stand up to anyone who wants to challenge me, or make me feel bad for eating my special food. No food is worth the pain, discomfort and longer-term effects on my body. The bullies don’t realize that, because if they did, they wouldn’t be bullies. Oh yes, and during my editing, I realized we both used the word “positive” much more than the word “negative” – so there is a way to deal with this.