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Ep 140 Expand Your Horizons II Virtual Conference
Let’s start the blog with the show notes for this Episode –
On this episode I’m thrilled to bring you information on Part II of the Canadian Celiac Association Conference – Expand Your Horizons II. Mark Johnson and I go over the conference schedule to highlight both the speakers and the topics. The conference is live on November 15th starting at 12 noon eastern time. Registration is limited to 1,000 participants. There is no charge, but if you can, you are asked to make a donation to cover some of the costs. You can find out more and link to register at www.ccaconference.ca.
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 –
Recently, I heard someone comment on how much has changed with regard to our access to information. She was talking about how to look up and reference medical studies. She mentioned that as little as 25 years ago, scientific and medical information was kept in universities world-wide and not available to the general public.
Nowadays, medical journals, studies and comprehensive information on all sorts of medical conditions can be found online. I recently brought my elderly uncle to our local non-urgent care hospital, which routinely hosts student doctors from Queen’s University. After the student doctor met with my uncle to start the diagnosis, she left to prepare her presentation to the attending physician. I went into the hallway to make a phone call and noticed the student doctor looking up pictures similar to his condition online. Seems like everyone is relying on our new-found wealth of easily accessible medical information.
Likewise, a virtual conference including 1,000 participants listening live to presentations from international experts was unheard of even 15 years ago.
We are fortunate to live in a time when technology can deliver trusted medical information to us, information we can research ourselves, and information we can use to improve our lives. I encourage you to register for the conference in November. You’ll be part of something big.
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Ep 139 Innovation from Queen Street Bakery
Let’s start the blog with the show notes for this Episode –
On this episode I speak with Giovanni Angelucci, founder of Queen Street Bakery, a recent addition to the world of gluten free breads. The breads are available across Canada in many of the major stores. Queen Street Bakery was started with a mission to make healthier, good tasting, moist breads. The nutritional labels tell a unique story of low fat, minimal sugar and lots of fibre. The ingredients show some thinking out of the box with charcoal, grape skin flour and chicory root. They even have a black bread and black pizza dough.
Giovanni was kind enough to send a sample box to one of the co-hosts of my Gluten Free Weigh In Podcast, Carla, who shared a review with us. Carla, who was inspired to use the breads in different ways, really enjoyed the different tastes, health benefits and fresh texture.
You can find Queen Street bakery online at –
They also have a very useful store locator at –
You can find Carla on the Gluten Free Weigh In Podcast and on Instagram at
Celiac_in_the_Suburbs
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 wonderful for me to be a witness to the innovations in the gluten free bakery business that are coming from some “out of the box” thinking.
When I started my bakery, most people had never heard of gluten free. I spent a great deal of time educating the public, the newly diagnosed and local retailers. Customers came to me because they needed gluten free products and couldn’t find anything decent at their local groceries. Eventually, I closed my retail location to concentrate on wholesale to stores and institutions. This was a time when gluten free was making a real mark in every grocery store.
As I mentioned to Giovanni, I was a very small operation, so I was responsible for everything, including nutritional and ingredient labelling. Keeping up on the government regulations for labelling is a job all on its own. Needless to say, I was overwhelmed with all the moving parts it takes to get a product onto a shelf.
I knew other gluten free entrepreneurs in a similar situation, we would often meet at trade shows. Each of them worked hard to get their products accepted by customers and retailers, struggled to ensure every ingredient was gluten free with every shipment, and did so while trying to more than break even with their costs. Innovation, although we all strived for it, was a luxury, something to shoot for, if you had the time and money. Most of us did not.
Times have changed. I’ve spoken with many new entrepreneurs and some savvy business people who have managed to keep up with change. Kinnikinnick is one of those business which has been around for a very long time, and is trusted by those of use who must eat gluten free. They have recently pivoted with their “free from” line.
Whether it’s a relatively new business looking to establish itself, or a long-time trusted name in gluten free, we need the innovation that time and talent bring. It’s taken many years to get to the point of not only great tasting gluten free, but foods that are healthier for us. I know how hard it is to formulate a new product, and to take the further step to innovate with new ingredients, or to omit some familiar ingredients, all for the sake of health benefits. I applaud these companies, it’s harder than you might think!
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Ep 138 The New Direction for The Canadian Celiac Association – A Conversation with President Janet Bolton
Let’s start the blog with the show notes for this Episode –
This week I have the pleasure of speaking with Janet Bolton, President of The Canadian Celiac Association. We talk about the new direction of the CCA, what they are focusing on, and how that renewed focus is beneficial to everyone in Canada who suffers from celiac disease or a gluten related condition. We identify what’s different these days from the past and how looking more “big picture” is helping the CCA define its direction for the future. Janet also shares her family’s celiac story.
You can find more information at www.celiac.ca
Look for the “About the CCA” tab for more information on the direction of the organization.
The “News & Events” tab informs of current initiatives.
The tab for the “CCA National Conference” will give you information about the “Expand Your Horizons – II” virtual conference in November, which you can register for now.
The “Events” tab will bring you up to date on current webinars and virtual events being planned.
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 finish recording with my guests, I ask them to stay on the meeting to get their feedback, and often, we continue our conversation. Janet had mentioned her first interaction with the CCA was when she was trying to determine a menu plan for her newly diagnosed daughter. In our continued conversation after I finished the podcast, I shared with Janet my first contact with the CCA.
At the time, I was living in Bermuda with my husband, and two daughters. I was diagnosed in late December, was told to go avoid gluten (whatever that was) and a dietician appointment would be made for me in January. My avoiding gluten didn’t go so well, as I didn’t know what I was doing. I was hoping my dietician appointment would solve all my problems. The day before my appointment, I received a call from the dietician asking me to bring money with me to my appointment – I think it was $60?!? At my appointment, I was told the overwhelming change I needed to make. It was a bit of a blurr. Then she asked me for the money, handed over the new members kit from the CCA, told me I was now a member and I needed to contact them with my information. At the time, this kit was a lifesaver. It was well presented, easy to understand and written in a sympathetic way. I absorbed everything, and was excited to receive newsletters and correspondence from the CCA.
If you’ve followed the podcast, you will know that my daughter was diagnosed a few months later and for her the gluten free diet started on her 5th birthday. Within a couple of years, we both travelled from Bermuda to Hamilton, Ontario to attend a national conference. This conference had a kid’s program where Deanna met another girl about the same age who was celiac, with a celiac Mom. They became friends and she and her Mom even visited us in Bermuda.
The CCA was there for me when I was diagnosed. They made my move back to Canada so much easier for finding gluten free foods and connecting with other celiacs. Now, there’s a new path for the CCA, while still being the first landing spot for the newly diagnosed, they are looking forward with a larger lens to help us all as science is uncovering new information which will change our lives. It’s a great ride to be on – Thanks CCA!
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Ep 137 September 202 Roundup
Let’s start the blog with the show notes for this Episode –
On this episode I have my monthly chat with Ellen Bayens of theceliacscene.com. Ellen publishes a variety of articles on celiac disease, gluten free foods and the gluten free lifestyle. At the beginning of every month, she sends out a newsletter calling attention to some of her content from the past month. That’s were we start our conversation. This week we talk about a change in labelling from the FDC (US) regarding fermented as well as distilled foods. We talk about a breakthrough in agriculture that is producing ultra low gluten barley called “kebari”. Developing the grain is a challenge, but the next challenge is to have the grain designated gluten free. We talk about Scientists in Saskatchewan who have examined wheat grown over more than 100 years to debunk the myth that it’s the “new” wheat that is causing more digestive problems linked to gluten. Ellen and I are joined on the podcast by Cinde Little, The Everyday Gluten Free Gourmet to chat about her development of a one-on-one course to teach you all the practicalities of a gluten free lifestyle. Ellen brings us up to date on the latest Musings by Mia – a recurring article about living gluten free as a 20-something. Mia looks at eating gluten free at university and college. Ellen also mentions Mia’s recent article that includes a scone recipe, which I will be trying in the next few days. Ellen shares with us some exciting news about Portofino Bakery in Victoria. The bakery has been carefully baking gluten free along with their gluten products for a few years, but recently they decided to establish a dedicated gluten free facility. We look at how they had been making gluten safe products and what will change. Lastly, Ellen shares some comments from an article she posted on facebook which originally came from Celiac.com entitled – “22 Diseases or Conditions that Require Celiac Screening”. This is similar to the “Could It Be Celiac?” list of symptoms promoted by the CCA during Celiac Awareness Month in May. Ellen and I discuss hindsight as a diagnostic tool and how delays of diagnosis are almost inevitable when a condition like celiac has so many symptoms. Below are links to the articles from theceliacscene.com.
scone recipe – https://theceliacscene.com/musings-mia-staycation-celiac-afternoon-tea/
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 –
Ellen and I spoke about “other” conditions that should require a screening test for celiac disease. I don’t often get reminded of the two miscarriages I had between the births of my two daughters. It was a difficult time. When I was again pregnant with my second daughter, I was quite ill, not pregnancy nausea, I was reacting to gluten. I did not yet know I was celiac, but although I was happy to be having a full pregnancy, I knew something was wrong with my eating and nutrition. I was always a heavier-type person, so when I gained less than 10 lbs during my pregnancy, my doctor thought I was amazing (red flag!).
I had been suffering digestive issues for almost 20 years, but once I was finally diagnosed three years after the birth of my second daughter, I was awash with emotions. Most of us are, when we get diagnosed. I was happy to finally have a diagnosis, but confused as to why it took so many years. There was a small part of me that was angry about all the discomfort, tests, recurring issues and lastly the miscarriages.
I understood that celiac was only thought to be then about 1 in 100, but it certainly felt like I’d been through so many doctors and so many tests that it should have occurred to one of the doctors along with way. Then I would get into the “what if’s”, which in truth are no help to anyone. I won’t go through my thought process here, but I think you can well imagine it.
I resolved to only look forward, which some days, at the beginning was very difficult. It was only with my older daughter Deanna’s diagnosis that I was able to pivot to a positive attitude towards my health, the gluten free diet and the future. I realize now, my diagnosis was the best thing that ever happened to me. It explained everything. It wasn’t in my head and now there was something I could do about it. When we found out about Deanna, I had purpose in my gluten free lifestyle. I never lost that purpose, and I’m so glad for it, it has given me a path to my own health and to help others.
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Ep 136 The Gluten Free Truth About Lotions, Cosmetics and Medications
Let’s start the blog with the show notes for this Episode –
I am fortunate on this episode to speak with a member of the Professional Advisory Council of the Canadian Celiac Association. Dr. Dominica Gidrewicz spoke with me about two recent papers prepared by the PAC as their professional opinion and perspective on questions that often come up in the gluten free community. We talked about gluten which may be found in lotions and cosmetics, as well as gluten in medications. We cover, how much of a threat is this gluten, what precautions should we take, and what questions should we be asking. You can find the papers on the Canadian Celiac Association website at www.celiac.ca.
Lotions and Cosmetics – https://www.celiac.ca/living-gluten-free/gluten-and-lotions/
Medications – https://www.celiac.ca/wp-content/uploads/2020/07/gluten-in-medications-pac-july-2020.pdf
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 –
Going to see a doctor, for almost any reason is somewhat intimidating, at least it is for me. Sometimes, my “ailment” all but clears up when I arrive at the doctor’s office. Other times, I’m unsure of tests or treatment we discuss. For me, going to see my doctor involves some level of anxiety. I realize this is common, which makes the exercise of asking questions even more intimidating. After they give their opinion, I often don’t have much time to think, or formulate questions, and listen carefully to the answers.
Since beginning the podcast, I’ve interviewed many healthcare professionals, which has allowed me to ask the questions I’ve had, and hopefully the ones you’ve had as well. Doctors and dieticians have been gracious with their time. I’m always concerned that I’m efficient and not wasting any of their time away from patients. This is even more important when the doctors are specialists, as Dr. Gidrewicz is. It races through my mind how long I’ve waited for appointments with specialists and how valuable those long-awaited appointments are.
The Professional Advisory Council of the Canadian Celiac Association is made up of healthcare professionals who have a keen interest in celiac disease and helping, not only their patients, but the public as a whole. They volunteer their time and expertise to develop and add to our knowledge of celiac disease. They are truly giving selflessly of their time. There’s the time reference again. I know we’re all busy, but there is something precious about the time we are able to spend with our doctors and dieticians one-on-one. Inevitably there is a question I forget to ask, or an answer I don’t remember.
I am grateful for all the interviews and conversations I’ve been able to have and share with you, with members of the Professional Advisory Council. Just one more way the CCA is touching each and every one of our lives.
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Ep 135 CCA Update with Melissa Secord
Let’s start the blog with the show notes for this Episode –
This week, I speak again to Melissa Secord, Executive Director of the Canadian Celiac Association about what’s going on at the national office. Melissa shares plans for the second installment of a national conference to be held virtually in November. We also talked about a familiar fundraiser going virtual, that may be a great way to get a local celiac community to participate from a distance. Currently McMaster University are finishing a study on covid19 and the celiac population in Canada – stayed tuned for more on that. Melissa was very pleased to tell me about the progress made on the workbook “Growing Up Celiac”, which has recently been translated into French. This book has been widely distributed to be given out to the families of newly diagnosed children. The CCA is keeping busy during this very abnormal year. You can find the CCA online at www.celiac.ca.
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 excited to hear that McMaster University is compiling the information from a questionnaire on covid 19 which, with the help of the Canadian Celiac Association was distributed among the Canadian celiac community. I don’t think I’m alone when I hear about “pre-existing conditions” or “other autoimmune issues” when it comes to the investigations into the corona virus and why it strikes some people very hard, and leaves others without symptoms.
Growing up, not yet knowing I had celiac disease, I was one of those kids who got a cold, gave it away and then got it back again. I don’t think this is uncommon for someone with undiagnosed celiac disease. I got everything that was going around, just bad enough to be off school, and for reasons unknown at the time, every cold or flu just lingered. I got better, but it took a long time to completely recover.
It took a while after my diagnosis, as an adult, to understand some of the health issues I became accustomed to growing up. Slowly, it all started to make sense. I was beginning to understand what an autoimmune condition was and how it could affect my overall health. I finally understood why some medications didn’t seem to work for me and I only got relief from a higher than normal dose. Any bone or tissue injury seemed to take forever to heal, and I wasn’t very patient.
Now that we’re learning more about the corona virus, I feel good about a study based on the celiac community. All the evidence points to us not being any more at risk than the general population, but more investigation will give us a better picture. After years on a gluten free diet, I feel healthy. But I know that at any time, I’m only 20ppm away from feeling awful. Wash your hands (celiacs do this so often), stay home or at least in your small groups, and wear a mask. Small things, but just like staying clear of gluten, can make a huge difference.
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Ep 134 The Problem with Public Toilets
Let’s start the blog with the show notes for this Episode –
Public toilets is a subject I never thought I would be talking about on the blog. The Covid-19 pandemic changed many things in our lives, and the closing of most toilets which had been available to the public was something I found troubling. Lezlie Lowe has looked at the many issues surrounding our access to public toilets in her book “No Place To Go”. Lezlie recognizes that different people have different needs when it comes to the availability of toilets and the plight of those of us with celiac disease is not lost on her. Lezlie talks about the history of pubic toilets, why some municipalities are more in tune with our toilet needs and what can be done to encourage our leadership to make toilets more available in our communities.
You can find Lezlie online at www.lezlielowe.ca
On twitter @lezlielowe
On Instagram at noplacetogothebook
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 –
Most of us with celiac disease remember how our lives changed after our diagnosis. Our brains became fixated on gluten free everything. Once I started on the diet, it was a slow process for my health to change. I remember my dependence on bathrooms prior to my diagnosis, but things seemed to have greater urgency once I was diagnosed, but accidently ingested gluten. This “re-glutening” was an unstoppable force that didn’t give me much time to find a bathroom.
I know I’m not alone. The topic comes up often in casual conversation with other celiacs. When it happens though, you feel very alone and somewhat panicky. I remember a time when I travelled to Toronto and had a quick lunch with a friend before meeting my husband at our hotel. I was being very independent and riding the subway to downtown, something I hadn’t done by myself for many years. This was not a good day. The timing of my subway ride after my lunch would have been fine, had I not been “glutened”. The ride wasn’t long, but for me it was endless. I remember looking around at the other passengers hoping they couldn’t see the desperation on my face. I didn’t have a plan for a public bathroom, I was all in for the mad dash to our hotel room. I made it for the most part – but I was miserable.
My story is only of one day, we all have a collection of very private moments that end with our need for a bathroom with not much time to spare. It’s part of being celiac. I’m not likely to embrace it any time soon, but I can support the need for more public toilets with better signage and a more “toilet-friendly” attitude from our municipal leaders. We need public toilets – so does the rest of the population – but maybe not with the urgency that we might need them from time to time. Lezlie took the extra step to bring the problem out into the open, now it’s our turn to ask for more toilets with better signage in our towns and cities.
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Ep 133 August 2020 Roundup
Let’s start the blog with the show notes for this Episode –
This week I catch up with Ellen Bayens of theceliacscene.com. Ellen prepares a newsletter for many of the articles she has recently posted, and we discuss some of these topics. Ellen and I chat about a new celiac testing protocol in the UK, decisions restaurants must make before going gluten free and a new book about one family’s gluten free journey. We also discuss some very informative posts from Selena De Vries RD on Instagram, as well as some recipes perfectly suited to summer.News from The Celiac Scene
• COVID-19 Prompts Interim Diagnosis Shortcut for Celiac Disease
• Celiac Food Writer Reads Restaurants the Riot Act
• Celiac Lost: A Family Guide to Finding a Gluten-Free LifeSelena De Vries, RD on Instagram
• 3 Reasons Why Your Celiac Antibodies Are Still High
• Understanding Alcohol Labelling
• How to Reduce Bloating & Improve Bowel Movements
Our Favourite Gluten-Free Products and Services
• Stella’s Gluten-Free Perogies are Preservative-Free, Too!Gluten-Free Recipes
• 29 Great Grilling Recipes by Everyday Gluten Free Gourmet
• Home-Made Pita Bread by Mia Kennedy
• Light & Airy Summer Pavlova by KOB Online ClassesSue’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.comMy Thoughts –
During this time of the Covid-19 pandemic we hear so much about testing; and that’s a good thing. I find it particularly interesting how testing has evolved over these last few months. First, science had to develop an accurate test, then public health departments had to set up the infrastructure to administer it to the public and get the results back. After this hurdle, the challenge was to get a better, faster test, and be able to accurately test to see if someone had the virus and has recovered.
Science is wonderful. The very smart researchers and doctors were all in to make a difference in how the world handled this pandemic.
In my celiac world, the pandemic spawned the innovation to relax the requirement for biopsies for celiac disease in the UK. I wonder if, over time, the standard will change to make the diagnosis, at least in a preliminary stage, more streamlined.
As I listen to the news (and I do that a great deal lately), I hear about the advanced technology that will allow someone to spit on a specially treated piece of paper-like material, that will be able to give a result for covid-19 within minutes. Wow, that would be an advancement. Apparently, as far as the science goes, we’re not that far away from the “spit” test, but as we’ve seen, the application of the new technology is a completely different challenge.
Here’s hoping that some day, a simple spit test, or a simple urine test will allow science to detect celiac disease. In my perfect world, everyone with CD would know, early in life, starting their gluten free journey before damage was done. I know it’s a long shot, but there’s comfort in science, and these days we take any comfort we can get.
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Ep 132 Celiac Lost
Let’s start the blog with the show notes for this Episode –
On this episode of the podcast I speak a Mother and Son who have collaborated on a book about the impact of a celiac diagnosis on a family. Their book is called “Celiac Lost: A Family Guide to Finding a Gluten-Free Life”. In it they give plenty of tips about organizing meals, arranging a kitchen, shopping and situations with others. This is a book which is a practical resource for anyone newly diagnosed or struggling with the gluten free lifestyle. There’s also plenty here for those of us who have been on the diet for a long time. Shelly and Christopher Shiflett wrote the book they wish they had when Christopher was diagnosed in his early teens. It was Ellen Bayens of theceliacscene.com who put me in touch with the authors. I have included links for Ellen’s article, as well as the book website. The Facebook and Instagram pages are at celiaclost.
https://theceliacscene.com/celiac-lost-family-guide-gluten-free-life/
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’ve spoken about it before, and as a Mom of a celiac daughter, it’s worth repeating – kids will surprise us. When I was speaking with Shelly and Christopher, I saw the familiar dynamic.
Mom is very involved. Among other things she holds a degree in nursing and a Masters in Child Health from Virginia Commonwealth University. She is also certified as a Celiac Patient Advocate through the Celiac Disease Foundation. Shelly put her efforts towards understanding this disease and reaching out to help others.
Christopher learned to cope within his social groups by not being a picky eater, and learning to cook for himself. His interest in cooking was taken on by his friends and has become an activity they share together. He is setting himself up with the skills he feels he’ll need in the future.
In my family, I decided to tackle celiac disease with knowledge and action, just as Shelly did. I became involved in the Canadian Celiac Association, becoming president of our local chapter. I started a gluten free bakery and encouraged both of my daughters to help out when they could. My celiac daughter Deanna, enjoys cooking, but never felt the need to bake. She can bake, but she knows how much I enjoy it, and of course there’s only so much baking that needs to be done for two people.
What I find most similar in these two situations is the younger celiac is actually the more practical one. Us Moms are out to change the world, but Christopher and Deanna are just looking to settle into a comfortable, low-key gluten free lifestyle that works well with their friends and family. I think I get it – our goals are all good, but our motivations are different and uniquely individual and that’s just fine. Shelly is helping others in ways that she is skilled to do. Christopher is living his best life. Just as any parent would want. What more could we ask?
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Ep 131 Gluten Free Food Truck Insights
Let’s start the blog with the show notes for this Episode –
This week I chat with a food truck owner who goes out of his way to offer gluten free to his customers. His stationary truck has a big sign at the street announcing Gluten Free Fries. They are also a peanut free facility, so I know they take food restrictions seriously. I’ve been stopping by on almost every trip between Kingston and Ottawa for years now. Each time I’m greeted with a smile, when I asked for gluten free. Robert Firlotte owns T’s Chips in Smiths Falls and he has some great insights into doing business to please both his gluten free and gluten customers. You can find T’s Chips online at –
Twitter – @Ts_Chips
www.facebook.com/TsChipsandMore
You can find Purest Gluten Free from Perth, Ontario at www.purest.ca
The Inviting Sign, A Gluten Free Lamb Burger and A Gluten Free Canadian Burger
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 have to admit to being a bit of a food truck snob, well maybe not a snob, but certainly particular. Stopping at a chip wagon (as we call them in the Ottawa Valley) was a ritual experience. Some families head to dairies for local ice cream, some to country diners for traditional favourites; my family always searched for and found chip wagons. My mother was usually the one to decide which to stop at. She was a stickler for cleanliness as well as authenticity. Over time, our regular family drives always included an approved chip wagon.
Once I was diagnosed with celiac disease, and was able to get over the initial shock of the gluten free diet, I began to question whether I would be able to enjoy my chip wagon chips. Turns out, some chip chefs believe in only frying potatoes in the oil, and having a separate fryer for other add-ons. The purests win out!
There are businesses throughout Canada like T’s Chips which serve casual food, but take all the precautions necessary to make the food taste great gluten free. On my personal list of favourite restaurants, I have a wide variety of places ranging from T’s Chips to a make-your-own pizza place, to a family style Vietnamese restaurant, right up to a fancy dressup full scale memorable dinner restaurant. Like most of us on a restricted diet, I appreciate good food that is prepared with my restrictions as a priority, and I guess that’s what makes me a bit of a food snob. I’m demanding that food be prepared with all the care I take at home, taste good and not make me sick. I’m particular, when it comes to food trucks, but more importantly, I’m particular about my food – to that end, I’ll proudly wear the food snob title.