A Canadian Celiac Blog

A Conversation with Lukas Hahn

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

This episode started from a discussion with Ellen Bayens of theceliacscene.com for the April roundup episode 166 when she told me the story of a student from abroad, studying in Victoria in a homestay program, who was having difficulty as she required a gluten free diet.  Ellen assisted in solving the problem, but it brought so many other questions to my mind about homestay and a special diet.  On this episode I speak with Lukas Hahn, Manager – Homestay Program, Greater Victoria School District, who helps organize both the students coming to study in Victoria, as well as the families they will stay with.  Lukas gives us a great perspective on the opportunities hosting a student gives a family and large community.  We discuss what a host family is required to do, some of the responsibilities and some of the perks.  We talk about the practical experiences of a foreign student on a gluten free diet, as well as how families who are already gluten free can be invaluable to the program.  
https://www.studyinvictoria.com/ 

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.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 –

My brief experience with homestay was as an alternate family in the Rotary International Student Exchange Program.  We were the family who stepped in when the host family had to go away for a few days, or something came up that made hosting difficult.  We hosted two students very briefly, but it gave me a taste of the program and its many benefits.

One benefit that I wasn’t expecting was the food.  Our students came prepared to make a meal for us from their home countries.  This was a thrill, and the conversion to gluten free was relatively simple.  There was also a barbeque for the host families where a few of the students prepared special dishes.  I suppose I noticed the food more, because I was gluten free.

I thought it was all the more interesting in discussion with Lukas that as a gluten free host family, we would serve what we might find common, by way of recipes, or Canadian gluten free brands, but much of this would be new to the visiting student.  In turn, the student could tell us what was popular in gluten free where they lived.

I think I speak for many by saying I am anxious to plan a trip to somewhere different, and maybe exotic.  Time will come, but not just now.  Wouldn’t it be wonderful to have a family in another country who was gluten free and could show us around, to all their favourite spots, and take us in a grocery store to purchase all the best gluten free they have to offer.  That might be my dream vacation – the world is pretty big, but I can see how hosting a homestay student makes it just that much more manageable and exciting!

A Conversation with Dr. Melissa Ing, Djenane Lemaire and Miranda Boynton

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

Every once in a while, I hear from one of my previous guests on the podcast that they’ve done something that might be of interest to my listeners.  This was the case when Dr. Melissa Ing, who I spoke with on Episode 106 “Celiac Disease and Dental Education”, contacted me recently about research and a poster project a couple of her students had done.  On this episode, I speak with Dr. Ing, and two of her students Djenane Lemaire and Miranda Boynton about testing they did on common materials used in dental offices to determine if they contained gluten.  The testing included soaps and hand lotions, as well as materials that went directly into a patient’s mouth.  The poster was very well received, being awarded second place in a large competition and being chosen for presentation at a major dental conference.  We talk about how dentistry can be a first line to diagnosis and how rewarding it was for the students to have their research project about gluten exposure in the dental office so widely received.

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.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 –

Some episodes of the podcast challenge me more than others.  This often happens when I speak with researchers or scientists regarding new studies or papers they’ve written.  The subject and results are usually quite exciting, but the terminology and recording methods are often beyond me.  I do my best to understand and take solace in the fact that most of my listeners are not scientists, and if I can grasp the basics of the research as well as the results, I can talk about them and help you understand as well.

My experience is altogether different when I’m talking with student researchers.  These discussions have been with student recipients of an award from the CCA JA Campbell Research Fund, as well as students mentored by a doctor or scientist with an interest in celiac disease.  It was a pleasure to speak on this podcast with both Djenane and Miranda, neither of whom had indepth knowledge of celiac disease prior to working with Dr. Ing.  Djenane’s parents are both doctors, with her father being a gastroenterologist, so she may have had an interest there, and Miranda also comes from a healthcare family, and suffers from gluten sensitivity.

Like Dr. Ing, it’s great to see these scientists take an interest in celiac disease and how it might affect their patients.  In researching for a study or preparing a paper, these students must follow a very straight line in their interest and stay focused on one aspect of celiac disease, but it’s wonderful to see them hungry for more information.  Both Djenane and Miranda had a real concern for their future celiac patients and were actively trying to meet their specific needs.

I could feel Dr. Ing’s pride in her two students, both in the recorded podcast and the discussions the four of us had around the podcast.  I felt proud that they allowed me to help them promote their work.  I’m confident that whatever course their education takes them in, they will know more than most dental professionals about celiac disease and will continually be trying to educate their peers for our sake.  Thank you ladies!

A Conversation with Mike Rose

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

This week is a delightful and very informative conversation with Mike Rose.  Both Mike and his wife Shirley require a gluten free diet.  They were considering leaving their home to move to a retirement residence when Mike got to work researching and investigating the options available to them.  Mike was a tireless worker for the Canadian Celiac Association for many years and he brought all that knowledge to help him find just the right residence that would be able to provide a good healthy variety of gluten free options to the couple’s meals.  Mike shares how his search went, has suggestions if you’re going to be investigating retirement homes, and now that he is moved in is continuing to both educate and communicate with the chef, servers and management for all those who require a gluten free diet.

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.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 was very young, I accompanied my Mother as she went to our local “old folks home” to volunteer in the tuck shop.  She was the Auxiliary Treasurer and served the community for many years.  As a child I was very comfortable in the presence of old people.  Many in the home were not able to cope on their own.  Later, when I had my first daughter, I approached the management of a similar “old folks home” where I lived to see if there was something I could volunteer to do, and bring my daughter along with me.  To my surprise, they suggested I come and paint the ladies’ nails.  For the first few months, I brought my daughter in her carrier and I was never sure if the ladies wanted their nails done, on just wanted to see the baby.  As Deanna got older and began walking, she delighted the ladies and they soon lined up to “get their nails done”. 

That, of course was more than 25 years ago now.  In that time there has been a complete re-think as to the living requirements of our seniors.  Independence is for many top of their list, then assistance and community.  It was always my parents’ plan to live in a retirement home, once they couldn’t cope on their own.  Then there was my uncle after he’d recovered from a broken hip, and my Mother-in-Law after being at loose ends since my Father-in-Law’s passing.  Retirement homes offered each of them so much. 

After my Mother-in-Law was relocated from her home to the retirement home she chose, we collectively decided she needed a break from the winter cold and I offered to accompany her on a cruise leaving out of Florida.  On our return, she lamented that we should have planned a couple of extra days in the sunshine before swiftly returning home.  The next year, we planned a similar cruise, only this time, once the cruise was over she was anxious to get back to her home.  That’s where she feels safe, and where her friends are. 

After my Father had a stroke and was preparing to leave re-hab, I arranged for my parents to do a short stay at a retirement home very near my house.  For the four weeks they were there, it was just perfect for them.  The right balance of care and independence.  It was a simple choice when my Mother’s health began to fail that this particular residence would be the best option, and it was. 

Most people wait too long to choose a retirement residence.  (pre covid) – Most have hairdressers, gyms, games rooms, some have theatres, plant rooms and even pubs.  There are plenty of activities – I’d never seen my Mother-in-Law play cards, but she’s a regular now and wouldn’t miss it.  There are often buses to shuttle residents to the bank, shopping and doctor appointments, as well as rides in the country to sightsee and participate in local goings-on.

With everything retirement homes have to offer the greatest service is peace of mind to family.  I don’t worry about any of my elders.  There are nurses to check on them, talented chefs to see they eat well, and fun, energetic helpers to keep them engaged.  During covid the staff at the homes have also kept them safe, and for their efforts I am truly grateful.  I’m glad people like Mike are paving the way for the gluten free diet for when I’m ready to move in.  A choice to move to retirement living is the best gift you can give your family – and yourself.

A Conversation with Peter Corrin of Zero Tolerance Gluten Free Home Brew Club

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

This week’s interview is something, that oddly I have unique knowledge about – brewing beer at home.  I speak with Peter Corrin of the Zero Tolerance Gluten Free Home Brew Club who answers all my questions about the differences and unique challenges in brewing your own gluten free beer.  This may or may not be something you’ve thought of doing, and Peter gives us some resources to investigate how their group is making the process easier for anyone, whether you have previous experience with home brewing or not.  We talk about the costs, expectations, and some issues unique to gluten free.  You can find out more online at –

Zero Tolerance Gluten Free Homebrew Club

A Gluten Free Homebrew Club based in Seattle, WA. Meeting Monthly via web conference on Zoom. Wiki: https://zerotolerance.mywikis.net/.

https://zerotolerance.mywikis.net/

Gluten Free Home Brewing – Malt, Recipes & Supplies

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.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 –

Out of the blue, Ellen Bayens emailed about the Zero Tolerance Gluten Free Home Brewing Club and to say that Peter would be an interesting interview.  The first thing I did was laugh.  Then I wrote back to Ellen to tell her that she had struck on something that I was quite well versed in, at least traditional home brewed barley based beer. 

When I was young, actually, from very young, my father operated a business out of our home that sold beer and wine making supplies.  It was his hobby, and since he’d had such difficulty sourcing supplies and suppliers, he decided to import the ingredients and equipment needed and open a shop – completely apart from his day-to-day job.  This meant that my mother became employee number one and as kids, my brother and I were helping move boxes about and any small way we could lend a hand.

This was just the way I grew up.  When I was in grade 4, one of our projects was to make a bristol board showing a scientific process.  The process I knew best was the one with the many steps of making beer.  I stapled small packets of the ingredients to the board and used plenty of arrows to illustrate the method.  I can’t remember what mark I got on the project, but I do remember my teacher being somewhat confused by my choice of subject.  As well, it’s something my father is proud of to this day!

At the time, brewing beer and wine in one’s home was somewhat taboo.  My father actually had to get a licence to brew beer and wine in his home.  We lived just outside Ottawa and the regulations to operate a store out of your home were very strict – positively no signage on the property to indicate a business.  Not long after my father opened the “store” with limited hours of operation, we found out that the RCMP had been “tipped off” to cars pulling up, people going to the back door and coming away with brown paper bags.  A car was sent to “watch” our home for suspicious activity.  The “investigation” was quickly sorted out, as a neighbour was a member of the force and my father had all the correct paperwork to operate a business, even one as unorthodox as selling home brew supplies, as this was the only one in the Ottawa area (and beyond).

Over the years, the hobby of home wine and beer making grew and is now an accepted alternative, even spawning the you-brew businesses that solve many of the challenges of space and equipment.  My father is now 90, and his concession is to use a you-brew shop to make his wine as he is now in a retirement home.  Some hobbies become part of your makeup and in his case define him.  In my case it’s a big part of my memories of home when I was young.  To think now that home brew clubs extend to gluten free just warms my heart and brings a smile to my face.

A Conversation with Ellen Bayens of The Celiac Scene

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

Once again it’s time to chat with Ellen Bayens of theceliacscene.com about articles and information she has brought to our attention over the past month.  Ellen and I speak about the curious condition of Giardia and its similarities with celiac disease.  We re-visit my recent podcast about the dual-branded alcoholic beverages that are causing great confusion in the celiac/gluten free community.  A new drink called Bud Light Seltzer will soon be on the market in Canada, and Ellen and I both have questions.  Ellen introduces us to Mike Rose who, requiring a gluten free diet for himself and his wife, has recently moved into a retirement home.  I will be having Mike on an upcoming podcast to take a closer look at his challenges and decisions on making the move.  Ellen and I can’t get away from talking about food and this month is no different.  We chat about a gluten free pizza truck in Victoria called The Art of Slow Food. Ellen has also recently discovered Brazilian Cheese puffs sold frozen from a company called Forno de Minas.  I’ve included a link to the Brazilian Market, so you can see what they look like.  Ellen shared with us the story of a student from away staying with a local family in her area.  The student, who reached out to Ellen is celiac and the homestay family is not familiar with the gluten free diet.  Ellen put out a call, and very quickly many gluten free families stepped up to host the student.  The problem was solved – well done Ellen!

Student’s Journey with Giardia Leads to Diagnosis of NCGS

Is Bud Light Seltzer Gluten-Free?

Alcoholic hard seltzers are an increasingly popular choice among drinkers, and there are a number of gluten-free hard seltzers on the market. But what about Bud Light Seltzer? Is Bud Light Seltzer gluten-free and safe for people with celiac disease?

Celiac Crusader Tackles Challenges of Moving into Residential Living

The Art of Slow Food GF Wood Fired Pizza Truck

Introducing Forno De Minas Cheese Rolls

http://bit.ly/CeliacHomestay

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.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 hear an intriguing diagnosis story, like the one on this episode which eventually led to a diagnosis of giardia, or Dr. Jenny’s on Episode 160, or Steven’s on Episode 145 that was documented in a Reader’s Digest article, I think back to my own journey.

I’m not alone in my protracted story with numerous doctors and even more uncomfortable tests.  It wasn’t until I heard the giardia story that I remembered my conversation with the doctor that eventually diagnosed me after fifteen years of questions to medical professionals.

It was my initial visit with a specialist who was the first to ask me detailed questions about my past and my lifestyle.  Most others were interested in what I ate, and other family allergies.  The decision was made to perform a biopsy as the doctor suspected there may be some sort of long-term parasitic infection.  I didn’t know what that meant, but was prepared to undergo whatever test might turn up something new.

I remember two things from the day of the biopsy – my conversation with the doctor prior to receiving the anesthesia, and the short chat we had when I was somewhat conscious again. Before going under he told me he was looking for that parasitic infection, but would also check to see if he could see anything else that might be the cause of my issues. 

After the procedure, he told me he believed I had celiac disease.  I didn’t know what that was, but he said it needed to be confirmed by the lab.  He also asked me to go for a series of blood tests (I now know what those were) and within a couple of weeks to see a dietician and start on a gluten free diet.

Needless to say, I did as I was instructed, and both the blood and biopsy results confirmed celiac disease.  The dietician was very helpful and I was on my way boarding the roller coaster of the newly diagnosed.

It all seems so simple now.  My memories of the parade of doctors I saw prior to my diagnosis is somewhat fuzzy.  Thinking back, why had none of them ever thought of a parasitic infection?  Why had none ever done a biopsy, or referred me for one.  Even the blood tests seemed a step too far for all the others. 

My diagnosis of celiac disease was one of the best things that ever happened to me.  I forget about my journey until I hear the stories of others.  Hopefully, one day the diagnosis of celiac disease will be quicker and more straight forward and maybe there won’t be those long winding journeys to diagnosis for me to highlight in a podcast.

A Conversation with Tabitha from Instagram

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

On this episode I speak with Tabitha who has an Instagram page called Gluten_Free_Canada.  The page caught my attention because it only had gluten free grocery store foods.  I reached out to Tabitha and was curious to see why she started the page, and what her best food finds were.  Tabitha has been diagnosed celiac for more than ten years and enjoys both grocery shopping and reading labels.  She makes sure to only feature foods she enjoys.  Reading labels is a skill that must be acquired over time and is particularly difficult for the newly diagnosed.  Tabitha features some foods on her page, which I didn’t realize were gluten free.  I suppose we all get into a routine with our food choices and often don’t take the time to look for new options.  Tabitha is now doing that for me.   

You can find Tabitha’s Instagram page at Gluten_Free_Canada.

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.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 year since the beginning of the pandemic.  All our habits have changed, some in drastic ways, and some more subtle.  Right at the beginning, in March 2020, my husband and I set up a schedule to only go grocery shopping individually, once a week and alternate the weeks.  Before covid, between the two of us, we could easily be in the store(s) 4,5 or more times in a week. 

I didn’t realize, till I was speaking with Tabitha that the frequency was not the only part of my grocery routine that changed.  I no longer meandered down the aisles, looking at anything I saw that was new.  Now, I don’t sightsee or linger.  My grocery trips are – mask on, hands sanitized, cart sanitized, once around the store with a list, holding back if someone was in front of me, creeping towards the checkout, not much talking, get out and get home.  Grocery shopping became something routine, and although it was a reason to leave the house, as an activity, it lost whatever had made it enjoyable in the past.

The enjoyment came back one day recently when I was looking to buy some gluten free cookies and spotted the new gluten free Oreos on the shelf and “on sale”.  I was thrilled.  I bought four packages and went directly to my daughter’s home to give her three of the packages. 

I had forgotten how excited I used to get when I found something new gluten free.  Food producers and stores are introducing new gluten free products all the time, but for the past year, I haven’t been noticing.  At our local CCA Chapter meetings we often brought new product finds in either for the group to taste, or more often to show the empty package.  This was always so much fun.  I miss seeing the group in person, and sharing our finds. 

Having a gluten free support group, or at least a gluten free friend is so helpful, and it gives you someone to call or text when you find something new on store shelves.  Tabitha has taken this to social media.  I’m glad she’s showing me products I can now look for on my whip around the grocery store.  One day I’ll be able to linger again in the cookie aisle, until then, I’ll wait for friends and Tabitha to alert me to new discoveries.

A Conversation with Julie Bednarski RD, of Healthy Crunch

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

This episode is a conversation with someone changing the landscape of not only gluten free snacking, but snacking in general by providing new healthy options in some unexpected flavours.  Julie Bednarski is a Registered Dietitian as well as a trained chef.  Her vision for healthy snacks has brought us an entire product line from the company she founded called Healthy Crunch.  Her goal to produce safe snacks that are not only gluten free, but top allergen free, means that Healthy Crunch needed to develop their own flavourings from real ingredients.  This may not sound special, but in the food industry it is most common to produce a product, then prepare it with a variety of different commercial flavourings to fill the product line.  Healthy Crunch uses read fruits, vegetables and other foods to create the natural flavourings for it’s unique foods including seed butters, coconut chips, trail mixes and instant lattes, with certifications including gluten free, vegan, paleo, keto, kosher and school approved. You can find Healthy Crunch online at https://healthycrunch.com

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.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 –

Whenever I come across a food company that tries to be all things to all people, I am skeptical.

When I was operating my gluten free bakery, customers would come in and ask if a certain product could be made without (blank).  At first, I took this as a challenge, but soon realized that by omitting an ingredient from a gluten free recipe, the entire formulation changed.  Sometimes I was able to substitute, as in the case of milk, with a soy or nut milk.  My chocolate cake and the frosting that accompanied it were best made with soy milk, no odd flavour or aftertaste, and by doing this, I then had a dairy free vegan dessert to offer.  This was not normally the case.  For the most part I was asked if I could make some of my regular products without rice flour, or almond flour, or milk chocolate chips.  In a home kitchen, this challenge can often lead to a new wonderful creation.  Wonderful or not in your home kitchen, you are likely to eat the results, as gluten free ingredients are expensive. 

At a bakery, some experimentation for new formats or flavourings works well, but creating a new product with a different formula for one customer was a gamble.  Gluten free formulations are very particular and don’t adapt well to re-working.  I accepted that to make the best “something” gluten free, I couldn’t also make it vegan, or free from dairy, or refined sugar, or nuts – at least I couldn’t afford the experimentation in my small bakery.

Years ago gluten free breads were advertised to meet a host of dietary restrictions, and the product suffered in the process.  Things are better now, we have new flours, new processes, new alternatives for overly-processed ingredients, and a new marketplace landscape. 

What I find innovative in the approach Julie has used at Healthy Crunch is – she started her business to formulate foods and product lines that met a variety of dietary restrictions from the beginning.  Her knowledge as a dietitian and her experience as a chef were just what was needed to re-think both the ingredients and flavours of innovative snack choices.  Having used my home recipes to start a small bakery, I can applaud the effort and expertise that it takes to produce foods that meet all of Julie’s expectations and those of her customers.  Great job Julie!

A conversation with my daughter Deanna.

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

On this episode I speak with my daughter Deanna regarding a curious question she posed to me recently about some newly launched seltzer drinks appearing in the beer stores here in Ontario.  These drinks contain barley malt, so off limits to us.  The problem is the same drinks are in our LCBO (liquor stores) in Ontario, same branding, but with vodka or another alcohol and no barley malt.  This means that we should be able to drink the ones bought from the liquor store.  The problem boils down to the branding.  These two different drinks have the same name, the same branding and packaging.  The malt beverage says in very small letters on the packaging “malt beverage”.  Deanna and I discuss this problem and what issues we see it causing for those of us requiring a gluten free diet.  Is ordering a drink on a summer patio now going to add another layer of difficulty for us?

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.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 –

Over the past 20 years, we have been fortunate in Canada to have our labelling laws updated on more than one occasion to make it easier for us to identify sources of gluten in foods we buy.  Recently, the Canadian Celiac Association was able to influence a decision by government to require ingredients to be listed on beer.  This change will take effect in December 2022, but will likely be phased in voluntarily prior to that date.  This is certainly a win for those of us with celiac disease and other food allergies.

That’s why the recent appearance of these drinks with dual-branding – one for the beer store as a malt beverage and the other for liquor stores with an alcohol base – is not only confusing, but upsetting.  Having spoken with Deanna, and looked into the research, I am confident that I won’t make the mistake and inadvertently gluten myself from one of these malt drinks, but there are so many others who aren’t aware.

This trend has happened very quickly, summer drinks season will be here very soon, and I suspect many people are going to get sick.  Is it their fault if they bought a drink at the liquor store and then happened see it again at the beer store and bought more.  Or maybe a husband or wife was doing the shopping, how would they know.

This is clearly a problem created by the big beverage companies.  I am certain they are following the letter of the labelling laws, but they are certainly not following the spirit of the laws.  Hopefully, through awareness, we can resolve this issue.  Play close attention, tell others on a gluten free diet, tell your friends, tell everyone.  Something needs to be done!

A Conversation with Ellen Bayens

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

It’s the beginning of March and time again to talk with Ellen Bayens of theceliacscene.com to delve into some of the studies and information she has brought us over the past month about celiac disease and the gluten free diet.  Ellen and I talk about a new non-invasive patch that might make diagnosis of celiac disease easier and might be a great tool where patients don’t have access to sophisticated medical labs.  Also, there is a study Ellen has highlighted done in the UK looking at why the diagnosis of celiac disease is often missed or slowed and what steps could be taken to overcome these issues.  The necessity for a gluten challenge to diagnose those who have already started a gluten free diet has long been an issue for our community.  Ellen tells us that researchers are working on a test that might allow those already on a gluten free diet to still be properly diagnosed.  I was curious to learn from Ellen about one of the directions of research into Covid-19 that might have repercussions for celiac disease.  Long-haul Covid-19 patients are showing signs of an autoimmune reaction which the researchers find curious and may lead to more investigation into the triggers for autoimmune conditions including celiac disease.  Ellen and I always get around to talking about food and on this episode we discuss an article presented by Schar about wheat starch, which is common in Europe and not well understood in North America.

Microneedle Patch – Non-Invasive Biomarker May be Way of the Future

Medical Inertia to Blame for Delayed / Missed Celiac Disease Diagnoses

Test Could Preclude Gluten Challenge in Some Patients Who Have Already Gone Gluten Free

Something Celiacs Can Relate to: COVID-19 Virus May Prompt Body to Attack Itself

What is Wheat Starch and is it Safe for Celiacs?

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.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 glad Ellen has taken on the job of uncovering scientific studies and investigations.  It’s not something I would ever tackle.  When a particular study that catches my interest has been brought to my attention, often by Ellen, I am sometimes able to track down one of the investigators and interview them for the podcast.  I enjoy delving into the information, but not necessarily researching to uncover it.

After I finished my conversation with Ellen I thought about what the diagnosis of celiac disease might look like in 10, 15, or even 20 years from now.  My celiac daughter is an adult now, and hopefully one day she will choose to have children.  We both will be concerned about whether her children, my grandchildren, will develop celiac disease.  They likely will be the lucky ones, as we will be watching for the signs.  My other daughter who is not celiac, but knows a great deal about it, will also be watching for the signs.  What about other mothers and fathers?

Fortunate are those who get a relatively quick diagnosis because another family member has been diagnosed.  There are so many others, that it makes me wonder how the scientific research being done now will affect the way we diagnose celiac disease in the future, and what ramifications that might have for the diagnosis of other genetic related, or autoimmune conditions.

It’s not unreasonable to think that in the future, a visit to a doctor complaining about particular symptoms could leave a patient with a prescription for a series of patches, similar to the delivery systems for birth control, or the continuous measurement of glucose levels.  Wearing patches, targeted at the body’s reactions to toxins (by attracting particular anti-bodies) is so new now, but may be the norm in not so many years. 

The UK study which looked at the delays in diagnosis of celiac disease may be a thing of the past, if wearing a patch might unlock a diagnosis.  It’s easy for foresee celiac disease being on a list of conditions that might be diagnosed this way, and it would be up the doctor to use the patches to confirm or rule out these conditions.

What a world that would be.  So many questions – how big would the celiac/gluten free population be?  How would that effect our supply and variety of gluten free foods and the availability to eat in restaurants? How many others would be properly diagnosed with other conditions that have jumped the hurdles of diagnosis. 

What if the research into long-haul patients of Covid-19 resulted in a discovery of a trigger for celiac disease? 

The future of medical science is so bright, even if we just look through the narrow lens of celiac disease.  Ellen, you’ve put my brain to work in a good way on the studies you’ve uncovered this month – thanks for that!

A Conversation with Lisa Rigney

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

We’ve spoken before about some of the differences in the diagnosis of a child as opposed to an adult.  On this episode I speak with Lisa Rigney about how her daughter was diagnosed and some of the immediate changes it made to the family dynamic.  It’s easy in hindsight to look back and see some symptoms in a child that were clearly missed as the family went about their daily lives.  Lisa has recently begun working with the Edmonton Chapter of the CCA and hopes her family’s story will help others on the difficult journey of having a child diagnosed with celiac disease, when neither parent has been diagnosed.

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.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 adults we are very conscious of what is normal and when we need to seek medical assistance.  If we’re having more and more urgent bathroom breaks than those around us; if we experience pain from eating that doesn’t seem to effect others; if we get sick more often and don’t get over things like our friends and relatives do – it’s time to seek medical help.

The story is different with children.  Many children suffering with the symptoms of celiac disease don’t know any different.  They don’t know what it’s like to go through a day without tummy upset.  Why would they, they’ve never experienced it. 

I remember back to before my diagnosis, and before I knew to have my daughters tested.  My oldest was always a whiny child, not fussy, just whiny.  She was pleasant in the morning, energetic and enthusiastic.  As the day worn on, she became “difficult”, she didn’t want to do anything with the rest of the family, she complained, not about anything in particular, but everything in general.  Then, the next morning, she was pleasant and lively again.

I remember she often got ear infections, which required an antibiotic.  A couple of the medications didn’t agree with her and caused her to be spending most of her time in the bathroom.

She was also small.  Our family is not tall in stature, but she was smaller than any of us.

These are the things I can look back on now, knowing she was diagnosed with celiac disease before her 5^th birthday.  She was an early talker, and always had lots of words, but she couldn’t tell us that something was wrong, because to her it was normal to feel this way.  I, as her parent only thought she was a difficult child, not in the mornings, but as the day went on. I was able to explain away subtle symptoms, that I know now should have raised a bigger red flag. 

It wasn’t until I was diagnosed and then had both the girls tested that my oldest came back positive.  I didn’t know enough about celiac at the time to put all the pieces together, but now the pieces fit like a puzzle.  The celiac diagnosis of a child is rarely straight forward, but it’s a gift.  If I hadn’t been diagnosed, I can’t imagine how long she would have gone without having the puzzle pieces connected.  I am thankful for my diagnosis, not in small part, because it led to her diagnosis and as time went on, we were both able to get healthy together.