A Canadian Celiac Blog

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

I always look forward to my monthly conversations with Ellen from thesceliacscene.com.  On this episode we chat about new relaxed FDA regulations for restaurants labelling food, and a surprising study out of Sweden showing an increased risk of death from celiac disease.  Ellen chats about her recent virtual baking class, and I’m happy to announce that I will be speaking with the class creator on next week’s podcast.  Here’s the links to Ellen’s articles on theceliacscene.com.

Is This Really the Time? FDA Relaxes Labeling Requirements for Restaurants & Manufacturers

Swedish Study Links Celiac Disease with Increased Mortality

bit.ly/GlutenFreeKOB

The website for the virtual baking classes is www.glutenfreekob.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 –

Friends.  When times get tough, you really appreciate your friends.  I admit, that although I enjoy producing a podcast, I’m very lazy about phoning friends and having a conversation.  I’m not sure why that is, I’m interested, but maybe I just get lazy.  It’s when I take the time to have a conversation with a friend like Ellen, that I realize how much of an enriching experience it is to share with others. 

The celiac/gluten free journey we are all going through becomes very personal.  Maybe you are the only one in a household going gluten free, or maybe you are responsible for a child eating gluten free.  Either way, it’s very personal.  We often get drawn inward.  We do our best to understand the diet, and research, or ask others when we get stumped, but for the most part it’s up to me.  When I’m in a grocery store looking over the shelves of potato and corn chips, I can watch what other people choose, and I’m just like them (for the most part).  When I’m looking over the gluten free shelves, I’m usually the only one.   When I’m out with friends or family for a meal (oh the good old days!), I’m the one holding up the ordering with questions or requiring assurances from the wait staff.  This can be an isolating condition, even if we have our friends.

For me, I need a variety of friends.  The regular wheat-eaters, and the special ones like me.  The “regulars” will never quite understand, but they do try and be helpful, after all I have chosen them as friends.  On the other hand, the gluten free friends don’t have to understand, they can just support, and that support will always be mutual, again, because I’ve chosen them as friends. 

We all need understanding and support, so we need a variety of friends.  I’ve thrived on the gluten free diet, and in retrospect, I couldn’t have done that without my gluten free friends.  An isolating condition – yes, but one that craves the support of others.  I think I’ve struck the right balance.  I’m good with that.

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

On this episode I have a conversation with Samantha Maloney about economizing in the grocery store.  As many of us are currently only shopping for food about once a week, which forces us to plan our grocery list more carefully.  By shopping once a week, I know I often buy more than I need, because I’m afraid I won’t be back in a store for so many days.  Samantha and I talk about different strategies for different areas of the grocery store, to make your dollar stretch further.  You may find yourself changing your buying habits, and hopefully that is for the better.

Samantha mentioned some websites she refers to for recipes and they are –

Foodland Ontario   ontario.ca/foodland/foodland-ontario

Turkey Farmers of Ontario   makeitsuper.ca

Mushrooms Canada   mushrooms.ca

Paula Roy of Constantly Cooking   http://www.constantlycooking.com

Looneyspoons Collection   janetandgreta.com/recipes

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 –

Sue’s Minestrone Soup Recipe

1 Tbsp oil

3-4 large Italian sausage links

1 clove garlic, minced

1 medium onion, diced

1 large carrot, chopped

1 stick of celery, chopped

1 zucchini, sliced

½ tsp dried basil

½ tsp dried oregano

2 – 796 ml (28 oz) can tomatoes

2 cups chicken stock (or stock powder or paste and water)

½ of a 284g (10 oz) package of frozen spinach (I use chopped)

1 – 546 ml (19 oz) can of red kidney beans

¼ cabbage, sliced and shredded

125 ml (1/2 cup) red wine (optional)

Grated parmesan cheese as a garnish

250 g – 500 g of gluten free macaroni or fusilli, cooked separate from soup

Heat oil, sauté sausages, garlic, onion, carrot, celery, zucchini and spices for 10 minutes.

Add remaining ingredients and simmer for at least 1 hour.  Remove whole sausages, cut into bite-size pieces and return to the soup pot.

By keeping the macaroni separate, the gf pasta will not get mushy and you can simply warm it, add it to a bowl and ladle the soup over top.  Garnish with grated parmesan cheese.  Enjoy.

Makes about 3 quarts.  Soup can be frozen (if you have any left).

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

During this time of social distancing, we can often find it difficult to cope with our emotions. We are feelings things we haven’t felt before. We may be anxious, we may feel insecure. My guest this week is Sherry Scheideman, a Registered Clinical Counsellor. Sherry is celiac and understands much of the stress and anxiety we can feel around food, meals, our routines and everything else that goes along with our current “normal”. Sherry walked me through some of the techniques she uses to help her patients identify their difficult emotions and how to meet them head on. Sherry is located in Victoria, and can work virtually with clients anywhere in Canada. You can find Sherry online at sherrycounsellor.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 –

When I first approached Sherry about creating an episode for the podcast to help my listeners deal with some of their current emotional issues, she suggested I record her counselling someone through it.  Neither of us knew a suitable candidate, so she suggested we could discuss it between the two of us.  I thought that was fine.

In the few days prior to our talk, I tried to check myself and my emotions.  I caught myself roller-coasting between contentment and dread, between easy-going and biting my lip to avoid being sucked into a negative mood.  Once I started noticing, I was somewhat surprised that I was taking this so emotionally.

I thought Sherry and I would talk somewhat hypothetically about how difficult times make people feel and how stress can manifest itself in the gut or otherwise.  Sherry was easy to talk to, her voice was soothing, when she asked me about my feelings, I had no hesitation in letting her in.  She was able to lull me into a unique sense of self.  I’ve only ever dabbled in meditation, but I think I felt the connection with self that practicing meditation might give.

Currently, coronavirus isn’t affecting my family directly, except that our family elders are not allowed visitors, but that is a small price to pay.  If, or when this pandemic touches my family, I feel I am now, with Sherry’s help more equipped to deal with my feelings.  I’ve recently lost a close family member (not to the virus), and now I wonder if I’ve dealt head on with those emotions.  Maybe, maybe not.  Time will tell, but I think I have more tools in my toolbox now to meet those emotions head on.  Thanks Sherry.

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

This has been a year when plans of all kinds have had to change and adapt to our current social distancing practices.  The Canadian Celiac Association had planned a conference for the beginning of June in Regina, and the plans of attendees were well underway before the stay-at-home orders were invoked.  The CCA has taken the progressive step of mounting the conference virtually, meaning anyone who registers can participate from their own home via their computer, ipad or even a phone.  Registration has a suggested cost of $20, but if you are not comfortably able to contribute, you can still register.  Also, you don’t have to be a CCA member.  You can find out more information and 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 –

This conference is going to be very different from the many I have attended over the years.  There are lots of things I will miss, mostly the cheerful faces of CCA members and volunteers from across Canada.

If you’ve never been to a CCA conference, this is your opportunity, but keep in mind it’s so much more than an information session.

I can organize my celiac life and understanding around the many conferences I’ve been to.  There is a long list of important things I learned and questions I had answered.  Here are just a few –

• One presenter spoke about having non-celiac gluten sensitivity when most of us in the audience hadn’t even heard the term before.
• The gluten free certification program for grocery store items was introduced at a conference.
• The definitive information surrounding the safety of pure oats was presented one year.
• New regulations for food labelling in Canada were presented by the CCA members who made it happen.
• One presentation was on the variety of symptoms that replaced the old-fashioned knowledge of celiac just being a gastro issue.
• The idea that dental abnormalities could be a sign of celiac, especially in children.
• The right to safe food movement was introduced to heighten our awareness of contamination of many of our single ingredient foods.

These are just a few that immediately come to mind.  I mentioned the people, but I also identify the people with the places.  Every group that hosted a conference did such a great job to infuse the atmosphere and entertainment with local flair. 

There are so many memorable things about going to a CCA conference, but there has always been one drawback.  At our group meeting after the conference, I and the others who attended, shared what we had learned.  And we always tried to bring back some of the gluten free goodies that were often handed out to also share with our local members.  This year, anyone with a computer and internet, or a smart phone, can attend.  I was happy to hear about the “door” prizes.  Hopefully that excitement will make up for not actually coming away from the conference with a bag full of goodies.  Way to go CCA, for taking a difficult situation and making it into an inclusive learning event.  This one I can say, I will certainly remember!  

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

We’ve been staying home for a few weeks now, and more and more, I’m drawn into the kitchen to bake.  My focus of late has been muffins.  This week, I speak with Cinde the Everyday Gluten Free Gourmet, as she recently posted a collection of muffin recipes.  Muffins are likely the easiest baking someone on a gluten free diet can make for themselves.  Muffins are so versatile, and you can even get the kids involved.  You can find Cinde, her blog and her recipes at https://www.everydayglutenfreegourmet.ca.

Sue’s muffin recipes can be found at https://www.suesglutenfreebaking.com/muffins-2 and https://www.suesglutenfreebaking.com/oatmeal.

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 a time when we all need some comfort food.  There was such a run on staple foods when everyone realized they were going to staying at home.  The store freezers were decimated with shoppers buying any pre-made food to fill home freezers.  Since that time, I’ve noticed the baking aisles are now the ones picked over.  Many stores are out of (wheat) flour and yeast is a hot commodity. 

I suspect parents are getting back to basics, taking time to bake with their children who are looking to stay busy.  I suppose home made bread, with all the kneading, waiting, kneading again, and shaping is something that has become a family activity.  And the best part is the reward at the end.  Fresh baked bread to share with family.

In our gluten free world, I hesitate to suggest novice bakers attempt gluten free bread.  It is certainly possible, and some forms are easier than others.  If you have a baguette pan, creating the perfect loaf isn’t hard, but I can’t expect those who don’t bake to have a baguette pan.  On the other hand, most everyone has muffin or cupcake pans in their kitchen and can gather the basic ingredients to make some form of muffin. 

The beauty of muffins is they can be any flavour, and maybe won’t even turn out pretty, or “Instagram worthy”, but with very few exceptions, will be edible, and can qualify as comfort food.  Muffins can be easily tailored to your specific tastes or food restrictions.  You can even take a simple basic recipe, and split it up between two kids, allowing them to make additions to suit their tastes.  Muffins are versatile, nourishing and easy to make.

Muffins are quite possibly the perfect comfort food for us right now.  As most of us have a little extra time on our hands, and maybe some helpers eager to take a turn in the kitchen, maybe now is the best time to make the humble muffin our family friendly go-to snack item, it’s something I’ve been doing for a long time now.  Happy Baking!

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

Ellen and I go over highlights of the articles she has brought to our attention over the past month regarding celiac disease and the gluten free diet.  We chat about some of the coping methods we are using to get through this time of stay home orders, as well as some food solutions which might be helpful to those unable to buy their gluten free staples at local grocery stores.

Here are links to the articles Ellen and I spoke about from www.theceliacscene.com

•   Coronavirus! Are Celiacs at Greater Risk?

•   Banana Diet Prescribed to Celiacs Came at a Cost Later in Life
•   Road to 2020 Olympics Leads to a Diagnosis of Celiac Disease
•   People with Type 1 Diabetes Vulnerable to Additional Autoimmune Diseases
•   Myth Busted – Modern Wheat Not to Blame
•   It’s Not Just in Your Head – CD Affects the Brain
•   Gluten-Free Certification Organization (GFCO) Rebrands Logo

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 been fortunate to have been the first connection many newly diagnosed have with the Canadian Celiac Association.  As President of my local chapter, and having operated a gluten free bakery, many were pointed in my direction once their doctor gave them the diagnosis.

I am always fascinated with the stories they’ve told about how they came to find out they were celiac.  As research shows, and my experience told me, it was often many years, and different paths of diagnosis that eventually let them to the blood tests and biopsy.  We all know, these years were not easy.  When we look back, so much of our lives were disrupted; from our work lives, our social lives, our family lives, our ability to care for others, and most of all our ability to care for ourselves was negatively impacted by our not knowing what was wrong.

I did, after speaking to many newly diagnosed see an encouraging pattern.  People who were relatively healthy (otherwise) and pushed themselves physically, either through a casual, planned, or strenuous exercise routine, were often ahead of the curve in determining something was wrong.  This was born out in the article about the Australian athlete who knew something was wrong when she was not able to meet or better her recent performance.

This makes sense to me, and I saw it play out many times when meeting with the newly diagnosed.  All too often, we make excuses for some physical, or even mental short-coming, that may actually, be a sign of something more complex going on.  I am the first one to realize that I was not “on top” of my decreasing physical and mental abilities before my diagnosis.

Often, when we do notice something wrong, besides the gastro complaints we may have coped with for years, we see our physician and complain about a specific symptom.  Sometimes, this leads to a prescription to “treat” or tone down the ailment, but in hindsight we realize it was all part of the same, big ball of wax called celiac disease, and we can easily get lost in its many symptoms.

This is just a rant on my part, but it’s also another good reason to empower those of us with celiac disease to always strive to be healthy, both physically and mentally.  Imagine, if we could identify a vitamin deficiency in our diets because we noticed our vision wasn’t as good as it recently was, or we were bruising more easily than we were used to.  Our body does give use messages, but as celiacs we are often weary to listen.  Over the past few years, I have tried hard to work on my physical and mental health.  Developing my sill to listen to my body and its marvelous abilities is the next step.  I think we can all learn something from our Olympic athletes, even if it’s got nothing to do with jumping higher or running faster.

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

On this episode I speak with Jessica Danford about food insecurity.  In the light of the current corona virus situation in Canada which has led to many job losses, Jess has an insightful view of the struggles of those on a gluten free diet, who for whatever reasons are having trouble affording the safe food they need.  We talk about the problems and Jess suggests some things we can all do to help.  Jess has a GoFundMe page at https://www.gofundme.com/f/gfreewifeyfoodbank

I also speak with Melissa Secord, Executive Director of the Canadian Celiac Association about their efforts to meet the urgent needs of celiacs during this difficult time.  You can find more information on the Canadian Celiac Association website at www.celiac.ca.  Melissa also introduced the CCA’s new Manager of Philanthropy who can be reached at jaya.mootoo@celiac.ca or funddev@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 never really thought much about food banks, except that I was occasionally involved in making group donations, and once I met with the manager of our local food bank to talk about gluten free donations.  I only ever looked at the system from the point of view of someone who was making a donation.  Speaking with Jess, I began to think more about those who actually rely on a food bank. 

So many people are losing their jobs.  There is government assistance, but if you were on the edge of requiring help, and just making ends meet, our current economic situation could so easily push you over that edge.  I realized as I was editing my interview, that without meaning to, I implied that the clients of food banks were somehow less prepared for the challenge of feeding a family.  This is a mistake.

Feeding oneself, or feeding your family is something that we, as adults take very seriously, and losing the ability to be self-sufficient is, in so many cases, no one’s fault.  There is no blame here, no absence of good management, no fault. 

I remember the first time I heard the term “no fault”.  It was regarding a new type of auto insurance.  I didn’t really understand auto insurance and the simplistic definition I received for “no fault” was that everyone would be made whole and the insurance companies would figure it out between themselves.  I don’t know if that’s really the way it works, but that was my understanding at the time.

We (I) need to re-set our (my) perspective on food banks.  They provide a service, so that everyone is made whole, and we work out the details behind the scenes.  If you can give, you give, if you need, you get.  That’s the way it should work in a perfect world.  Our world isn’t perfect, but we can keep trying.  As far as the need for gluten free at food banks, we know there’s a need and as I said, our world isn’t perfect, but we can keep trying.

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

These are not the best of times, as many of us are staying in our homes and taking whatever measures are suggested to fight the spread of COVID-19.  On this episode, I re-iterate the response of the CCA, as well as pass on some helpful tips from it’s President Treena Duncan.  I also examine my habit of hand washing.  It’s a shortened episode this week.  I’ll be back with more next week.  You can find more information and read the statement on the Canadian Celiac Association website 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 –

Not much to say here – wash your hands, wash your hands, wash your hands, stay at home, stay safe and do what you can for others.

Let’s start the blog with the show notes for this Episode –
This week I chat with two individuals involved in planning an Celiac Kids Camp in Eastern Ontario. Carmen Rupp-Eke of the Ottawa Chapter of the CCA, proposed the idea and Camp Davern near Maberly Ontario was up for the challenge. Carmen fills us in on her motivation and how she believes the campers will benefit from this unique camp. Derek from Camp Davern explains the camp programs, sports and facilities as well as how to register. The camp runs in one or two week sessions from July 5th – 17th. The website for the camp is campceliac.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 –

Sometimes it happens, I was approached, out of the blue to help promote Camp Celiac in Ontario.  Derek reached out to me.  It was a complete surprise to him, that I not only knew where Camp Davern was, but that I had previously organized a celiac kids camp for two consecutive years there.

It was an easy conversation, and brought back so many memories of me and “my kids” at camp.  Very soon Derek put me in touch with Carmen, who had much of the same excitement and anxiety that I had when planning my first camp.  I organized one week camps for five consecutive years, involving three different Y camps in Eastern Ontario.

Talking to Carmen, was like talking to myself that many years ago.  She is wanting to make a difference for these kids, she wants them to feel like “normal” campers, and she wants them to create lifelong memories and solid friendships.  I felt warm inside, because I know that’s all possible.

I did all the cooking and baking at my camps and consequently “my kids” nicknamed me “Mama Sue”.  For that week, I was their Mom, at least the best parts of being a Mom.  I fed them food that made them happy, I challenged them to try new foods and tastes, I invited them into the kitchen to help create gluten free magic.

One day, I had made cream puffs for dessert at dinner.  Once everyone had finished their cream puff, I told them I had seconds for everyone, but they had a choice to make.  They could stay in the dining hall and eat the second cream puff, or take it outside to the field and use it in a food fight.  Privately, this was an experiment on my part.  We all know how “special” gluten free food is, it’s expensive, and sometimes we have to ration out things until we can replenish them.  To my surprise, all the kids voted for the food fight.  I thought some might, and others would stay inside and covet their extra dessert.  Needless to say, the food fight was epic and memorable!  I’d venture to say that was likely the only food fight these kids every experienced, and I was happy to have contributed.

Celiac kids need to feel special, but they also need to feed normal.  During our time at camp, “my kids” gave me so many gifts that I still hold dear today.  Carmen – it’s a lot of work, but so worthwhile, and I’ll be there to help.

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

I’m back behind the mic again, after taking some time off for a trip and other family matters.  I’m happy to have the opportunity for my monthly conversation with Ellen Bayens of theceliacscene.com.  The week we chat about gluten free alcohol, why also your doctor may have been frustrated by your symptoms, what exactly is a wheat allergy, and how it’s different from celiac disease.  Here are some links to the articles from theceliacscene.com –

Which U.S. Alcoholic Beverages Are Safe For Celiacs?

Did Your Disease Mystify Your GP?

So-Called ‘Gluten Enzymes’ a Bust for Celiacs

Why Gluten-Removed Beers are No Good for Celiacs

My Healthy Gut App Found to Improve Mental Health

Value of Face to Face Support

Study Aims to Combat Wheat Allergies

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 was recently on a cruise with an elderly family member.  Normally, when I cruise, I arrange to be at the same table with the same wait staff every evening for dinner.  This time, we decided, since it was only the two of us, to change it up a bit.  We opted for “anytime dining” which meant that we would be sitting with different guests each night.  I was still given the menu the evening before, so extra care could be taken to provide me with a safe gluten free meal.

One thing I didn’t expect from our multitude of table mates, was to meet two other celiacs.  I didn’t sit with anyone eating gluten free, just because it was a fad, and I was pleasantly surprised to be among others enjoying an abundance of gluten free food.

One thing I did notice was that once I said I needed a gluten free diet, I was from then on referred to as “celiac”.  I quite liked this.  I didn’t have to explain myself, and my diet was taken very seriously.  Often at restaurants back in Canada, when I requested a gluten free menu, I would be asked if I was celiac or not.  My answer was always “yes”, but I’m not comfortable with the question.  Should it matter that I’m celiac if I ask for gluten free food?  More and more, people aren’t eating gluten free as a fad, but because they identify as having a medical condition that benefits from not eating gluten.

I suppose the “celiac” label is the highest level of care for gluten free.  Again, I’m okay with that.  Talking to Ellen about dining meet-ups made me think of my cruise experience.  Casually meeting others who were celiac made me feel a little less different, and in some ways more special.