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Ep 150 December 2020 Roundup
A Conversation with Ellen Bayens
Let’s start the blog with the show notes for this Episode –
Ellen is back with us for her monthly roundup of news from theceliacscene.com. We chat about a new study released from the Mayo Clinic regarding giving children antibiotics under the age of two and if that puts them at a greater risk for other diseases and conditions as they get older – celiac disease figures into this study.
Some good news – a recent study finds those with celiac disease are not at greater risk of contracting Covid-19. This was very welcome news during this time of increasing cases.
Ellen and I were pretty much both on the same page when it came to discussing the adoption of a gluten free diet by those without diagnosed celiac disease and now there is a study to dig deeper into this.
We looked at some innovative gluten free products – of note – Gluten Free Oreo cookies, authentic rustic corn tortillas and emergency preparedness meals from two companies that offered gluten free options.
Ellen brought to my attention two gluten free businesses who have uniquely pivoted during this time of Covid – KOB with an online Christmas recipe Book and Wild Poppy Marketplace.
Do Antibiotics in Childhood Increase the Risk Factor for Celiac Disease?Why Do People Go Gluten Free When They Don’t Need To?
Gluten-Free Oreo Cookies Coming in 2021
Celiacs Not at Higher Risk of Contracting COVID-19
Introducing Tilly’s Galley Easy Gourmet Meals
Introducing TOTAL PREPARE Emergency Meals
Introducing MAiiZ Nixtamal Tortillería
KOB Gluten-Free Christmas Bakery e-Book
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 –
Oreo Cookies. This is a bit of a milestone for the gluten free community. There have been lots of big companies jumping into gluten free over the years. Notable ones include Betty Crocker with a GF Bisquick, Brown Rice Krispies from Kellogg’s, Breton Crackers with two GF options, Quaker Oats, Barilla with a line of GF pasta and Club House spice blends in a GF format. This is only a small fraction of the big food companies that have expanded their offerings in the direction of gluten free.
Why is the release of the gluten free oreo cookies such a big deal then? We have a few reliable gluten free producers who currently offer gluten free sandwich cookies, and they’re very good. But there is something about the oreo cookie that gives me a warm feeling inside.
I suppose it has something to do with memories from childhood. We saw commercials for oreo cookies, convinced our Moms to buy them and learned to dunk and twist them apart just like the kids on TV.
As I mentioned in the podcast, I’ve made my own oreo type sandwich cookies, and they were quite good, but they weren’t oreos. It’s taken Christie Foods a long time to release the gluten free version of oreos and that might be a very good thing. On the whole, most companies releasing GF versions of some of their best-selling products do a good job to replicate the taste and texture of the wheat version. I can only suspect that Mr. Christie took more time to get it just right. My expectations are high for the GF oreo cookies. They will have some very powerful memories to live up to – not only the taste and texture, but the feeling of twisting and dunking. I can’t wait!
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Ep 149 The Doggie Bag Study has Surprising Results
A Conversation with Dr. Jocelyn Silvester
Let’s start the blog with the show notes for this Episode –
It was a year and a half ago that I first heard about a new study, teased at a forum of high level business people and researchers put together by the Canadian Celiac Association. Two doctors hinted at tidbits of their findings when they looked at the actual amount of gluten in a gluten free diet. At that time, I spoke with Dr. Jocelyn Silvester, and she promised to speak again with me when the study had been properly submitted for publishing. This episode is that long awaited conversation.
Is there gluten in the gluten free diet? The answer is yes. But the research study, performed in Manitoba, was able to tell us so much more. The study is referred to as the “Doggie Bag Study”, but it has a lengthy proper name – Determination of Gluten Grams Ingested and Excreted By Adults eating Gluten-free.
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 –
Dr. Jocelyn Silvester is a pleasure to talk to. She is Canadian, works mostly in Boston, but does other work with associates in Canada. When I spoke with her recently, she was visiting family in Canada, unable to make a planned trip for work in Nunavut.
When we finished recording, we continued to chat. She told me she was surprised that I didn’t ask her about participants in the study eating at restaurants and how that effected their results. I had thought about asking a restaurant question, but in my celiac mind, it didn’t make much of a difference where the food came from, if someone perceived it to be gluten free.
Dr. Silvester’s thoughts on gluten free food from a restaurant are as follows – “Food is on a spectrum. Growing your own vegetables and plucking your own chicken, you are pretty confident, but when you buy the chicken from the butcher and the vegetables are packaged and have a sauce on them, that’s different, and so even though you’re cooking it in your own home and preparing it in your own home, it’s not necessary that you really are on top of all the gluten that’s in it.”
Dr. Silvester has done lots of interviews about the Doggie Bay Study, but not many with a celiac interviewer for a celiac audience. We understand that every meal is an issue – even a snack of a gluten free cookie you may have made at home from scratch, could be a problem, the same as a simple steak and baked potato eaten at a restaurant. We only have so much control over the gluten free aspect of our food. Gluten free foods testing under 20 ppm are fine, unless you eat substantially more than one serving at time. Dr. Silvester is right – Food is on a spectrum, and our spectrum is from zero to 20 ppm, along with a reasonable volume – I can live with that.
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Research Into a Unique Food Guide for Celiacs
A Conversation with Dr. Diana Mager from the University of Alberta
Let’s start the blog with the show notes for this Episode –
On this episode I speak with a very enthusiastic researcher, Dr. Diana Mager, who is also a Registered Dietitian. Dr. Mager is working on a project developing a food guide for young people diagnosed with celiac disease. This resource would take into account the special requirements of growing children and youth on a gluten free diet. After working with families facing the diagnosis of a child, and requests from the celiac community, Dr. Mager has put together a team, and funding to develop the resources families need to cope in switching a child to a gluten free diet. As part of the process, Dr. Mager is asking for Canadian families with celiac children to fill in a survey to help them finalize their food guide.
You can access the survey at https://conquer-studies.weebly.com/
You can email the research group at conqceli@ualberta.ca
You can find Dr. Diana Mager on Twitter for more information @conquerstudies
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 sure we can all remember our first visit to the dietitian after our diagnosis. For me, I didn’t do much to prepare, I wasn’t even sure I knew what gluten was. I was pinning all my hopes on the dietitian waving some sort of magic wand over me and all of a sudden, I would have no desire for the foods that contained gluten any more, and would have super-powers to interpret the diet and thrive on it. My visit with the dietitian was very positive and I learned a great deal, but it wasn’t magic, and I didn’t leave feeling like I had a new super-power.
I did however, feel special. Whenever I heard or saw any sort of program that involved food – weight watchers, diet food providers, all-inclusive vacations, or even meal planning resources – I knew that my needs were probably not going to be met. Over the past 20 years or so, those of us on a gluten free diet have begun to enjoy much of the same “exposure” that everyone else gets. It isn’t enough to say this diet isn’t by choice, as many others are, but at least we’re getting a seat at the table. It’s wonderful to see that many food operators, or food provider programs now have a special section on their websites about how they can provide for those on a gluten free diet.
What Dr. Mager’s group is doing is a step above. Recently a new Canada’s Food Guide was released, which was less bread-centric and more adaptable to gluten free. It’s helpful to know the gluten free diet first, then apply the food guide. But, as Dr. Mager’s group is highlighting, young people making the switch to a gluten free diet are hardly in a position to get the nutrition right. without more directed resources.
I’ve seen some of the material the team is working on and they are setting a very high standard. The Food Guide for Youth with Celiac Disease will be a game changer for families across Canada. If you are in a position to contribute to the research by filling in a survey, I encourage you to do so – be a part of a better more nutritious future for our celiac youth.
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Ep 147 More Than Thirty Gluten Free Choices in One Shop – A conversation with Yvonne Baransky of M&M Food Markets
Let’s start the blog with the show notes for this Episode –
On this episode I have the great pleasure to speak with Yvonne Baransky who is a Senior Product Developer at M&M Food Markets. I was able to ask Yvonne about how the company decides on new gluten free offerings – seems she gets to do some taste testing! As well, we talk able the mission to provide “real food for real life”, which includes a great many gluten free options. Yvonne outlines the three-tiered approach to identifying a product as gluten free, and she is quite proud of the more than thirty products which carry the CCA gluten free certification. I was impressed at the variety of foods and can see how these options can make a real difference for anyone who wants to eat well and must eat gluten free. Thanks M&M Food Markets for taking the time and care to provide us with the great variety of real food to meet both our everyday as well as special occasion needs.
You can find a list of the gluten free foods offered by clicking on the link in the product search box below –
Here is the link to the company’s gluten free policy by clicking on the article link below –
If you have feedback for the team at M&M Food Markets you can visit the “Contact” page by clicking on the link below –
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 amazing what can happen when you don’t go into a store for a few years. I wasn’t aware of the huge steps M&M Food Markets had taken into the gluten free marketplace. I remember hearing they had a cake, but because I was in the bakery business, I wasn’t in need of any more cake.
What I see now is a very targeted effort to achieve their mandate of “real food for real life”, it’s very inclusive, and by that, I mean for us – gluten free us! Ten or fifteen years ago, it would have been almost impossible to imagine that we could easily find such an array of foods, ready to take home and either heat up or prepare for our families. When I think back to some of the parents of newly diagnosed children, their greatest concerns were providing the types of food to their celiac child that other family members were enjoying. They didn’t want to single out the celiac in the family and provide second rate food choices.
Clearly, this should no longer be a concern. I am amazed, every time I speak with a gluten free food producer as to their commitment to providing family-style food for everyday living that is comparable to or better than the gluten varieties on offer in most supermarkets. It’s a tall order, and we have some very dedicated people and companies stepping up. Some, like M&M Food Markets even go the extra mile to provide foods suitable for entertaining from finger food appetizers to decadent dessert collections.
Thanks M&M Food Markets, and the array of other GF food producers for enhancing our quality of life with well crafted foods that are enjoyable to eat, and a pleasure to serve to others. It’s our time, and I’m going to very gradually eat my way through it!
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Ep 146 November 2020 Roundup – A Conversation with Ellen Bayens
Let’s start the blog with the show notes for this Episode –
It’s the beginning of November and that means I can take time to catch up with Ellen Bayens of theceliacscene.com. Ellen and I discuss a couple of recent scientific studies, one to do with the gut microbiome of celiac patients and another about the early introduction of gluten to infants. Ellen tells us about a new e-book from Teresa of Gluten Free KOB.
We continue talking about gluten free food as Ellen highlights the three-tier Gluten Free approach that M&M Foodmarket is taking to identify their gluten free offerings which include burgers, breaded foods and an extensive list of desserts.
More good news with gluten free comes from Ben & Jerry’s Ice Cream as they announce 11 flavours of their ice creams are gluten free, as they continue to add the certification symbol to more and more flavours.
I also mentioned that there appears to be a lack of both white and brown rice flours available on the consumer market at this time. I understand covid disruptions are to blame and over time the supply chain will catch up with our needs.
Here’s a list of links to from Ellen.
Celiac Microbiome Could be Rectified with Tryptophan & Probiotics
Introducing Wheat Early May Prevent Celiac Disease
KOB Gluten-Free Bakery e-Book – Extraordinary Muffins!
Understanding M&M’s 3-Tier Gluten-Free Policy
11 Flavours of Ben & Jerry’s Ice Cream Certified Gluten Free
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 first saw Ellen’s Instagram post about Ben & Jerry’s Ice Cream, I immediately smiled. We all have certain foods, or maybe even tastes that invoke special, personal memories.
A few years ago, I had the pleasure of driving my elderly parents on their last road trip vacation to the east coast of the northern United States. From Kingston, that meant we travelled through New York, Vermont, New Hampshire and southern Maine. On the return trip, I set our schedule to arrive in Waterbury, Vermont in the mid-afternoon, just in time for an afternoon ice cream treat at the factory and home of Ben & Jerry’s Ice Cream.
Stopping for ice cream on a warm day has long been one of my family’s traditions. After I waited in line to buy cones for my parents, they encouraged me to go back and get something for myself. I was dreading arriving at the front of the line, because I’d have to ask so many questions, ask for a cup, not a cone, ask for a clean scoop, we all know the drill. But it wasn’t like that. It was amazing, almost magical.
When I asked about gluten free, the server behind the counter perked up and showed me an extensive list, from which to choose (step one, check). Once I chose, she then changed her gloves and told me she’d have to go back into the freezer to get a fresh (new) container for me (step two, check). She wasn’t distracted by anything, anyone, or any contamination along the way, and delivered my glistening bowl of ice cream with a gloved hand and a napkin (step three, check). Needless to say, I was impressed. When I went to pay for my treat, I asked about the gluten free protocol and was told they take food allergies and sensitivities very seriously and asked me if I had any further questions, which I did not, as their procedures were impeccable.
I strolled out of the ice cream shop with my prize in my hand and a smile on my face. My parents, who were used to seeing my frustration after going for food were surprised at my enthusiasm for the process. I’m not sure whether it was being able to enjoy the simple pleasure of an ice cream with my elderly parents on a bright summer day, or my satisfaction that all was well in my gluten free world, but the ice cream I enjoyed that afternoon was truly memorable. Thanks Ben, and or Jerry!
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Ep 145 A Reader’s Digest Health Mystery
Let’s start the blog with the show notes for this Episode –
On this episode we meet Steven who reached his diagnosis of celiac disease in a very roundabout way. After being diagnosed, his case was featured in a Reader’s Digest article. Steven tells us his story, along with how his diagnosis has affected his family. I found out about Steven’s story from his mother, who is a member of our local chapter of the Canadian Celiac Association. She shared the article with me, and I was thrilled to put a name and a voice to the story. Here’s a link to the article –
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 –
This episode is a story. A diagnosis story that is unique in a couple of ways. The symptoms were uncommon and seemingly unrelated, and Steven was able to convince his doctor to keep digging until celiac disease was uncovered.
When I was chatting with Steven prior to recording, I could tell he was trying to put himself back to the time in his life before his diagnosis. The article captured some of his medical history which he didn’t recall at first, and sometimes the order of doctor visits and injuries got blurred. Since my talk with Steven, I’ve thought about my journey to diagnosis – the collection of symptoms, doctors and the timeline. I have to admit it gets quite blurred for me as well, when I think back.
The takeaway for me is, everyone has a story, and they are all important. They start at different places, but they all end with a radically different lifestyle and a clear path to better health. Sometimes, as in Steven’s case, and mine as well, one diagnosis leads to others in the family.
Steven was persistent with his doctors, something that is not possible for all of us. He was able to see different doctors until one finally dug deeper, again, something not everyone can do. Our involvement in our diagnosis varies widely, but the thing that matters most is we eventually get there, the destination of our individual journeys.
We all have a story, some seem to fit the expected, and some the unexpected. Some are quick and rather streamlined, others are long and arduous. There are things all our stories have in common – the answer to a question, and a solution. It’s celiac disease and it is treated by strict adherence to a gluten free diet. Maybe better than saying we all have a story, we should say we all have an answer and the solution.
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Ep 144 Vitamin and Mineral Answers on a Gluten Free Diet – A Conversation with Selena De Vries RD
Let’s start the blog with the show notes for this Episode –
On this episode I endeavour to answer a few questions sent to me by a listener. I enlisted the help of Registered Dietitian Selena De Vries to get the right answers to these common questions and concerns. First, we tackle vitamin and mineral supplements – how to choose, what are we looking for on the label, what supplements do we on a gluten free diet need and how much do we need. Next we go beyond multi-vitamins to look at other supplements and what they offer to those of us on a gluten free diet. Lastly, we talk about being “glutened” and if there is anything we can take to ease the pain and other issues, which commonly last for days. Selena has an answer for everything. I encourage you to follow Selena online at –
Her website – www.healthbean.ca
And on Instagram at celiac_dietitian
Or on a computer access her Instagram at – https://www.instagram.com/celiac_dietitian/?hl=en
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 –
Something I brought up in my conversation with Selena got me thinking.
When I started the gluten free diet, it was a slow start until 5 months later my young daughter was also diagnosed. I, like many newly diagnosed searched for gluten free equivalents or substitutions for the food I had been eating on my gluten diet. I had eaten oreos, so I searched out and found KinniToos cookies from Kinnikinnick. I enjoyed pasta on a regular basis, so I found a relatively plain white rice pasta to fill the void. I enjoyed bread and buns and after trying many brands, eventually made my own. I enjoyed pancakes and waffles and found those as well, both mixes and frozen. I thought I was set.
As time went on, I got older and wiser(?). Something happens over time when you read the labels on everything you buy. You start noticing the words you can’t pronounce. You know a particular ingredient is gluten free, but it still seems foreign from what I might have in my kitchen. Over the years, I have gravitated away from overly processed gluten free foods, in favour of my own baking, or simpler single ingredients. For a very long time, I tried to re-create some of my “gluten favourites”, usually high in carbs – stuffed pastas, fancy buns, rich pastries, rich sauces. I did okay, and was happy with the results, but eventually I realized there was a viable healthy alternative to food substitution.
I’ve been the first contact for many newly diagnosed celiacs. One thing I always said to them was “You can have any meat, fish, fruit or vegetable, it all depends how it’s prepared, and it’s only a few grains that you have to avoid.” It took me years, but eventually those words sunk in with me. I was already eating gluten free, but I was eating a lot of processed foods. These weren’t the best choices for my waistline, or my health. I’ve switched my diet to a mostly simple foods diet. I eat lots of different meats, some fish, more fresh vegetables than ever before and most of my grains come in the form of my own baked goods. Simple.
I wish I’d realized earlier how simple food, can make me satisfied and happy and it’s better for my body and health than my processed food diet was. I have always enjoyed cooking, now I make it a priority. I start with good single ingredient foods and create something basic but wonderful. I have a friend who is an amazing chef, and so is her husband. When we would visit them for dinner (before covid), we would enjoy spectacular dinners with simple ingredients, they didn’t even go out of their way to make it gluten free, it just naturally was. I’ll keep learning to be a better cook, but for now, for me, simple is satisfying and healthy and gluten free – something I wish I’d realized when I was first diagnosed.
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Ep 143 Care Bakery Coming to a Restaurant Near You
Let’s start the blog with the show notes for this Episode –
This week I speak with Kerry Bennett of Care Bakery. Kerry has a fascinating story of how she found out she needed to eat gluten free, then became a chef, then specialized in developing recipes for gluten free breads and eventually opened a commercial bakery. Her bakery, Care Bakery specializes in providing top quality breads to restaurants and has also begun supplying stores, mostly in Alberta. Kerry very recently moved to Toronto in an effort to increase her market presence. Her success at the very large restaurant show in the early spring, gave her the leads and connections she needed to make the leap east. Kerry was featured in an article in Alberta’s Culinaire Magazine and here is the link –
http://culinairemagazine.ca/gluten-free-bakeries/
As well you can find Care Bakery online at – https://carebakery.com/
If you go to the FAQ section on the website, you will see the underside of a bun with the leaf emblem to show the bread is from Care Bakery – something that will come in very handy as you begin to find Care Bakery bread in your local restaurants.
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 –
This year, we must work extra hard to feel a sense of community. Most of our support group meetings are cancelled, or happening virtually. Even when we see a fellow celiac in the gluten free aisle of the grocery store, we must stand masked, 6 feet apart, which doesn’t make for very good conversation.
I think of this because of something Kerry said to me. When I contact a prospective guest for the podcast, I first tell them about the podcast, then I summarize why I think they would be someone my audience would be interested in. Emails go back and forth and once we have established a date and time for a conversation, I send them some technical requirements, along with a list of topics I hope to cover.
I sent this list to Kerry, and when we finally talked in person, she said that my topics and questions were very different from the many interviews she had done for a variety of other media. This surprised me, I thought most of my queries were fairly standard, and I could tell that Kerry had been asked some of the questions many times before – how did you start the bakery? why gluten free?
What I began to realize was that my point of view, as a celiac, brought a different perspective to the conversation. Kerry didn’t have to explain celiac disease and we both laughed when she said, no she couldn’t be celiac. My audience and I were already part of her team. We want to know about how she educated restaurants, how we can try the breads and how we can be part of her success. I’m thrilled that Kerry and I are part of the same community. In 2020, we miss in-person meetings, but we can still feel a real sense of community with one of our own. Welcome to Ontario Kerry and Care Bakery, I wish you every success!
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Ep 142 Holiday Cooking and Baking with Cinde
Let’s start the blog with the show notes for this Episode –
On this episode I speak with Cinde the Everyday Gluten Free Gourmet about holiday cooking and baking, in particular, for the upcoming Thanksgiving holiday in Canada. We talk about what to look for when buying and preparing ingredients. We discuss seasonal favourites such as cranberries, turkey stuffing, gravy and baking with different forms of pumpkin. Cinde suggests some non-traditional tweaks to the menu to change up some family recipes. We also discuss some helpful tips for planning a family dinner, or being invited to a family dinner. Cinde has provided links to the recipes and blog notes she mentioned during our conversation.
A Gluten Free Turkey Feast with tips for organizing and entertaining plus recipe links to the whole menu
https://www.everydayglutenfreegourmet.ca/a-gluten-free-turkey-feast/
Cornbread Sausage Stuffing Balls
https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/cornbread-sausage-stuffing-balls/
Roasted Root Vegetables
https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/roasted-root-vegetables/
Tips for Making Gluten Free Pastry
How To Make Gluten Free Gravy
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 –
This is going to be one more of those memorable years when it comes to family holidays. We all have them. I mentioned my three-turkey holiday dinner that I’ll never forget. Carla, from my other podcast Gluten Free Weigh In, told me her son was born on the Monday of Thanksgiving, so the holiday always has a different family meaning to her. I can remember dinners when out of town family members were able to travel to be with us. I can also remember times when Thanksgiving dinner was not possible because of other family commitments. My husband and I often travelled to Florida in October, and last year, I was on a cruise with family members from Australia and England.
I’m living at our new home on a lake, north of Kingston now, and that brings back memories of many Thanksgiving weekends from my childhood, when this long weekend meant closing the summer cottage, removing the docks from the lake, hauling in all the outdoor furniture and games, and shutting the water system down for the winter.
Thanksgiving was always a time to celebrate the harvest and family, as well as to mark the end of summer and the beginning of fall and winter. This year is so very different. We will all remember the holidays when we could only meet up virtually, and the precautions we had to take to meet with any family. I think what I’ll miss most this year is the contact with older relatives. We are discouraged from visiting and spending time with them for their own safety. Out of an abundance of caution, we must conform to those requests, but it just adds to the uniqueness of this year. My best advice, go with the flow, enjoy a quieter holiday, but try to include all your favourite foods, after all, that’s usually what we remember when it’s all over.
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Ep 141 October 2020 Roundup
Let’s start the blog with the show notes for this Episode –
I’m talking again with Ellen Bayens of www.theceliacscene.com about studies and articles she has brought to us during the month of September. We talk about studies looking at nutritional deficiencies in the gluten free diet, IBS and Constipation in Children and how it relates to a diagnosis of celiac disease, and the development of a new test to confirm gluten sensitivity. Ellen and I also have a lively discussion about food sensitivity testing, what it actually tells a patient, how results can be easily mis-interpreted as well as an uproar from many healthcare professionals about allowing the tests at all. Our discussion centres around a CBC Marketplace episode featuring food sensitivity testing. Ellen also mentions that Teresa of KOB Gluten Free is offering a Fall Baking Package, as well as a special group of Thanksgiving recipes. All classes are virtual, on video and provide detailed instruction.
Nutritional Deficiencies Common in Gluten-Free Diet
Celiac Disease Linked with Increased IBS & Constipation Risk in Children
Experts Adamant IgG Food Sensitivity Testing Misused, Misinterpreted, Invalid
Gluten Sensitivity & Celiac Disease – New Biomarker Might Tell Them ApartMarketplace Episode on Food Sensitivity Notes – https://www.cbc.ca/news/health/food-sensitivity-intolerance-tests-blood-marketplace-1.4886592
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 just over a year now since I started my monthly chats with Ellen Bayens. Every month as I plan my weekly podcasts, I look forward to talking with Ellen. We always have a lively discussion. I learn things I hadn’t known or thought about before and Ellen introduces me to some very interesting people.
When I record my interviews, I usually use a “zoom meeting” connection. Zoom meetings have become very popular as so many have been working from home since the spring. I use zoom meetings to connect with family in other countries, as well as to share dinner with far off friends. Zoom works well for my podcast recordings because I can get a recording of me, one of the person I am interviewing and one of us talking together. That way I can play around with my audio tools to edit our conversation into something that hopefully is interesting and flows well.
In an effort to get the best audio quality, and in consideration of the different technical requirements of my guests, I usually don’t use video and just record the audio. The main exception to this is when I talk with Ellen. I don’t consider our discussion an interview and I’m pleased that Ellen has embraced the technology. When we talk, I’m usually looking up articles, which takes over my screen, but Ellen is intently watching me to know when to break in. She had learned to anticipate my facial expressions, and even some of my thoughts. You may notice it’s more common on recent episodes that we talk over each other, something I try and avoid or edit out in other podcast episodes, but something that is natural in my conversations with Ellen.
My aim in starting this series with Ellen was to allow an audience in on our chit chat. Ellen supplies the subjects and we both supply our opinions. It’s been a learning experience for Ellen and a fun experience for me. I hope you enjoy listening to these episodes as much as Ellen and I enjoy bringing them to you.