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

I like pretty pictures of food and have noticed the trend to “food bowls”.  They are usually presented very artistically, and have caught my interest.  On this episode I speak with Cinde, The Everyday Gluten Free Gourmet about what a food bowl is, and how does the trend work with our gluten free diets.

You can find Cinde’s blog at https://www.everydayglutenfreegourmet.ca

Twitter – @LittleCinde

Instagram – everyday.gf.gourmet.ca

Facebook – Everyday Gluten Free Gourmet

Here are a few bowl ideas Cinde sent along to get your creative juices flowing:
 

Middle Eastern Inspired Bowl – Start with cooked rice and lentils, add roasted onion, zucchini and/or eggplant. Top with raw tomato and red peppers, maybe some feta cheese and this recipe for Falafel Balls with Tahini Sauce. Thin the tahini sauce with water if desired and drizzle over the bowl. Enjoy!

https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/falafel-balls-tahini-sauce/

Vietnamese Rice Noodle Bowl – This one starts with rice vermicelli, cucumber, carrot, lettuce, fresh herbs and chopped peanuts. The recipe includes a lemongrass marinade that can be used on chicken, shrimp or pork. At the table pour the Nuoc Cham Dipping Sauce over your bowl and enjoy.

https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/gluten-free-vietnamese-rice-noodle-bowl/

Greek Inspired Bowl – Try this one with cooked brown rice or quinoa. Make a composed version of this Greek Summer Salad then complete the bowl with fresh spinach, and maybe some roasted carrots, butternut squash or eggplant. The vinaigrette dressing from the salad can be served on the side so it flavours the rice too.

https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/gluten-free-greek-summer-salad/

For a weekend treat or brunch with friends try this indulgent Breakfast Power Bowl – It has cooked quinoa with bacon, sweet potatoes, raw spinach, avocado and cherry tomatoes all drizzled with a blender hollandaise.

https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/breakfast-power-bowl/

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

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

Whenever a new food trend surfaces, those of us eating gluten free are somewhat cautious to jump on the band wagon.  We’d rather observe from the sidelines to find out more and see where this trend is taking us. 

That was what I did when the keto diet trend seemed to be everywhere.  I know now that a keto diet is very low in carbs and does not encourage grains.  Most people on keto don’t eat bread, anything that is breaded, or pasta noodles.  They load their diet with proteins, which for the most part are not heavily processed and are simply grilled or baked, often with herb seasonings for flavour.  Keto is something that can easily be modified to fit the rules of a gluten free diet.

I’m excited to see the “bowl” trend.  Like keto, we can use what we know about eating gluten free to make a properly balanced meal in a bowl using fresh ingredients, and it’s not a salad. 

I hear from many people that they find the gluten free diet to be somewhat isolating.  You eat differently from most other people, and this can often feel uncomfortable.  It is most difficult at the beginning when you aren’t sure of the questions to ask, and hope that just ordering a “without” meal, or leaving what you can’t eat is enough.  As you get more familiar with the diet, you realize this is not a safe approach.  That’s why new food trends can sometimes work for us.

Most of us have heard of the cauliflower pizza trend.  Yes, it is possible that these vegetable- based pizza crust variations can contain wheat flour, but in my experience, after enquiring, I’ve found most to be gluten free.  The handling must also be questioned, but if I’ve successfully eaten a cauliflower pizza crust pizza in a restaurant and enjoyed it.

Having to eat gluten free makes us picky eaters, we don’t have a choice, but it shouldn’t take away our adventure for new foods.  If the new foods are, or can be made gluten free, we should embrace them.  We can all use more variety in our diets – salads as a main and fruit salad as dessert don’t have to be our staples any more. 

Let’s start the blog with the show notes for this Episode –
This week is my 100th episode of the podcast. My first episode was a discussion with Melissa Secord, Executive Director of The Canadian Celiac Association.  I thought it was appropriate to devote this special episode to bringing you up to date with the CCA and what we can expect going forward. I also chat with CCA President, Treena Duncan for an exciting announcement regarding the future of the CCA. You can find The Canadian Celiac Association online at www.celiac.ca

100th Episode!

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

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

It’s hard to believe that I have 100 episodes of the podcast already online, and I’m looking forward to many more.  It was about two years ago, after becoming an avid fan of different podcasts that I decided to explore the possibility of producing a podcast myself.  The obvious subject choice was celiac and gluten free.  I had operated my bakery, been the host of two seasons of a cable TV show on gluten free baking and had more than two decades of membership and association with the CCA.

One of the first people I reached out to while formulating my plans was Melissa Secord of the CCA.  It was important to me to be on the same page as the CCA, not to step on their toes, and work with them to both educate and help those with celiac disease or otherwise on a gluten free diet.  We went back and forth for a few weeks to determine how close the relationship would be, what I would need from them and what they wanted from me.

The podcast has grown into a relationship with the CCA, which is beneficial, but not a drain on resources.  Melissa was keen to realize that a podcast can reach a different demographic than traditional newsletters and group meetings.  The podcast is independent of the CCA, but would not exist without their cooperation.

I was honoured earlier this year to be asked to attend The State of Celiac event in Toronto during celiac awareness month.  I worked closely with Melissa to produce a series of podcasts highlighting the different speakers and going concerns involved.  I met many interesting people and was able to bring interviews with them to the podcast.

Thank you to the management and members of the CCA for supporting me over the past two years to not only get the podcast up and running, but for being a constant source of inspiration for new episodes.  Along with the CCA, I am looking forward to the future for those of us with celiac disease and on a gluten free diet, and thanks to the CCA, there is much to look forward to.

Let’s start the blog with the show notes for this Episode –
As always, Ellen Bayens has some great information to share from her November newsletter. I particularly enjoy being able to discuss some of the articles, studies and issues with her. You can find Ellen at thesceliacscene.com. Here is the list of subjects we covered. You can find the full wrap up in her November newsletter.
Are You Certain Your Soup is Gluten-Free?

Jess Pirnak, RD – Working to Support the Newly Diagnosed

Restaurant Imposes Hipster Surcharge for Gluten-Free Fakers
Response to Hipster Surcharge https://www.facebook.com/theceliacscene/posts/10158938692393012

Celiac Disease: What Your Pharmacist Needs to Know

Rethinking Cross Contamination – No Need to Be So Careful?
Response to Cross Contact Study https://www.facebook.com/theceliacscene/posts/10158883204298012
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
(search Sues Gluten Free Baking)
Email – sue@suesglutenfreebaking.com
Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –
I am fortunate to have the opportunity to discuss many topics freely with Ellen for our monthly roundup. It’s also great to be able to add a little bit more of my thoughts in this blog.
Registered Dieticians can be one of the best resources to help us with the gluten free diet. The inherent problem with most medical practitioners is that unless they specialize in celiac disease, or the gluten free diet, their advice only scratches the surface of what we need to know.
I have often heard from people that they knew more from their research than a particular dietitian did. I don’t think it’s fair to pick on the dietitian. I can’t imagine all the knowledge they have to keep in their brains to advice a wide variety of patients on everything from nutritional deficiencies, to weight loss, to managing diabetes and the list goes on.
I am a big fan of the initiative of the BC Chapter of the Canadian Celiac Association, as well as the national office of the CCA to work directly with RD’s who specialize in celiac disease and the gluten free diet, and make that resource available. We often assume it’s only the newly diagnosed who have questions, but in our Chapter meetings, we have questions from individuals who have been on the diet for years. Coming up a against a new food, new situation, or an ingredient you’re not familiar with are situations we all face.
As an example, Selena DeVries RD, has been a guest on the podcast on more than one occasion and she can consult over the phone within Canada. If you need the help of a dietitian, do some research to find one who specializes in celiac and gluten free, it will be well worth the effort.

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

I like a good story, and this week we have one – A Mom, looking for a way to enhance her autistic son’s development tried him on a gluten free diet.  Not only did she notice a positive difference for her son, but it led her to start a gluten free food company.  Autistic children often have very specific taste and mouth-feel preferences in foods.  Keri’s son loved perogies, but on a gluten free diet, they were almost impossible to find.  After much trial and error, Keri developed a recipe and method for making gluten free perogies commercially.  The company, located in Lacombe, Alberta – Stella’s Perogies now produces 15,000 perogies a day!  You can find out more at www.stellasperogies.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

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

I’ve said it before, and I’m sure now will not be the last time.  We (celiacs and those on a gluten free diet) are a needy bunch.

We have learned that we must be particular about not only the ingredients in our food, but the way every ingredient was handled right up until it is plated before us.

Having opened my doors on a gluten free bakery, I was often the first and sometimes the only person many of my customers knew who shared these food issues.  It wasn’t long till I was the local therapist – much like a bartender to their patrons.

Many of customers had stories that were not well received by their friends or in any social context.  It can be difficult to discuss digestive issues with anyone but your doctor.

Customers who were choosing gluten free for reasons other than a diagnosis of celiac disease felt particularly on their own.  They had read or heard of the experiences of anonymous individuals and how the diet worked to control or eliminate symptoms of numerous other conditions.  At the time, they were the ones we often referred to as “being on the bandwagon”. 

I always felt this term was harsh.  Yes, there were some people who “did” gluten free to be “tendy”, but in my experience most were trying the diet for other specific health reasons.  I remember one customer talking to me at length about being on a low-carb diet for weight loss.  It worked, but when they started to add back the carbs, like bread, they realized they had low energy and felt bloated much of the time.  In all likelihood, this person was celiac, but because of their mostly gluten free diet, they could not be tested.  My part of the conversation centred around the importance of knowing if it’s celiac.  But this was of little consequence to them.  They knew a gluten free diet made them feel better and that was good enough.

Another group of people were parents looking to “cleanup” the diets of their children for a variety of health reasons.  I often wouldn’t find out till weeks later that many of these children were on the autism spectrum and the diet was met with mixed success.  For parents who felt it made a difference they were sticking to it.  For others, they would move on to other dietary restrictions to try and find something that fit with the needs of their child.

My mind became very open to the many reasons people chose to eat gluten free.  I have celiac disease so the diet is my medicine, but I accept that as a therapy, the diet can be, and is beneficial to many others.

Let’s start the blog with the show notes for this Episode –
I have recently returned from a very enjoyable cruise with extended family members. Cruising with celiac disease is often approached cautiously, but with the right preparation, can be safe, relaxing and exciting. This week I chat with Nick Medeiros, a fellow celiac and travel agent from California who has set up a Facebook page “Cruising with Celiac”. This group fields questions and actively discusses different cruise ships and cruise lines and their suitability for someone on a strict gluten free diet. Nick and I discuss many of the dining options on different ships, what you should know, before you book and what questions you should ask. You can find the Facebook group at –
https://business.facebook.com/groups/288031834953238/?ref=nf_target&fref=nf
You can reach Nick at NJM Travel at (925) 699-6103.

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

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

I have been fortunate to have cruised many times.  Years ago I worked as a travel agent, which afforded me opportunities to try different cruise lines.  That was before my diagnosis, so my food extravaganzas onboard were unrestricted.  Things are different now.

What I can say is that the cruise lines, for the most part, get it.  They have taken the time to understand the gluten free diet and train their staff.  Never did I get a strange look when I asked for gluten free.  As well, the answers were definitive – yes to the chicken fajita meat – no to the beef – yes to all the salad dressings – no to the stuffed baked potatoes.  There were none of the sideways looks, or under the breath questions.  All the staff were well trained in gluten free. 

That doesn’t mean there were a lot of choices for me.  But there was more variety than I was used to at most restaurants.  I never went hungry and always enjoyed my meals.  I often landed at the late-night buffet to find I could only eat a fruit plate, cheese plate or I could make up some nachos.  It was usually nachos.  One night, when corn chips were missing from the buffet, it was only a quick chat with the maitre d’ to get my safe chips.

I do love desserts and there were always desserts I could have.  Between, flourless chocolate cakes, mousses, meringues, crème brulee and ice cream, I was well served. 

What impresses me most about cruising and eating gluten free is the effort put forth to make me happy and feed we properly.  I was never told “no”.  The emphasis was on providing me with the appropriate food as best they could prepare it – making sure it was gluten free.  Sometimes that took one of the chefs off their station to go back in the kitchen and get me something special.  I was never discouraged from asking for something.

Some effort is required to research the cruise line and ship, as well as ask the correct questions and make your requirements known.  As always stay vigilant and ask anything whenever you feel the need.  For me cruising is not only enjoyable, but a safe place to be celiac – and I don’t have to cook, bake or washup!

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

This week I chat with a past guest, Lisa, about her experiences with workplace harassment because she must eat gluten free.  This may or may not be something you know about first hand, but just hearing Lisa’s experiences makes one think about how those of us on a special diet are perceived by our co-workers.

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

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

While I was chatting with Lisa, I began to realize how fortunate I have been to work with some very caring individuals.  Working in my gluten free bakery, I was obligated to ensure that my employees never brought any gluten containing foods onto the premises, and apart from enforcing that, I didn’t think much of it.  They understood and were happy to cooperate.

I suppose they could have taken the attitude that I was restricting their rights, but that was not the case.  In other job situations when I worked in an office, I tried to keep my diet issues somewhat private, which can be a good strategy.  However, one job I had was with a very “social” group who and enjoyed celebrating every occasion, including birthdays, retirements, professional milestones and almost anything you can imagine.  I enjoyed my time with my co-workers, but it wasn’t long before my secret was out.

I could only turn down their offers of food for so long before I had to spill the beans.  It wasn’t that I didn’t find their food appealing, I just couldn’t eat it.  They took my news as a bit of a rallying call to educate the entire office about gluten free and include a gluten free option in every “celebration”.

I didn’t realize how fortunate I was until it came time for me to leave my job and move on.  To my great pleasure and surprise, my “leaving do” was completely gluten free.  Everyone who offered to bring food did their homework and brought something that was safe for me to eat.  I was very touched by their efforts.

On reflection, and after speaking with Lisa, I now realize how fortunate I was to work with a group of people who cared to include me, special diet and all, in their social activities.  I was made to feel part of the group and they learned more about both celiac disease and the gluten free diet.  At least one of my past co-workers now has a relative who requires gluten free.

Lisa dealt with her situation as best she could.  Sometimes ignorance of other people’s needs leads to misperceptions and jealousy.  Keeping a positive attitude under those circumstances can be all but impossible.

I wish there was a blueprint we could use to ensure those we work and live with would understand our special diet and incorporate it into all they do, but there isn’t.  All we can do is have a positive attitude towards the foods we eat and the foods we must deny ourselves, and hopefully others will learn by our example.  It’s not easy.

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

In our monthly roundups of things topical in the celiac and gluten free world, Ellen Bayens and I chat about a variety of articles, studies and online conversation.  This is the special link I mentioned to get to Mona’s Facebook page for those looking for celiac support in Arabic –

bit.ly/MonasCeliacFBgroup

This week Ellen and I tackle the following articles that appeared on www.TheCeliacScene.com –

•  Association Between Gluten Intake at 18 Months and Type 1 Diabetes 

•  Don’t Blame Wheat Breeding For Celiac Disease

•  Behavioral and Emotional Problems in Children May Predict Celiac Disease 

The Facebook post raised a number of issues – people being diagnosed with bipolar when they had CD.

See https://www.facebook.com/theceliacscene/posts/10158807617288012

•  Chicken or Egg? Are Celiac Disease and Eating Disorders Related?

The Facebook post drew a lot of feedback –

https://www.facebook.com/theceliacscene/posts/10158806336483012

SOCIAL MEDIA DISCUSSIONS (Scene Facebook Page)

The New Un-Bun – ingredients

Water, Almond Flour, Egg White, Flax, Coconut Flour, Psyllium, Whole Egg, Apple Cider Vinegar, Paleo Baking Powder (Cream of Tartar, Salt, Sodium Bicarbonate).

The Celiac Scene Welcomes the Art of Slow Food 

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

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

Ellen always says something that makes me think about how her words relate to my life and thoughts.  She spoke about our relationship with food.  For me, as I’m sure for many of us, my relationship with food is complicated one.  Definitely a love/hate relationship.

Often the issues are complicated by things over which we have little or no control.  For those of us with celiac disease or gluten intolerance, avoiding gluten must come first.  If it was only about the gluten, my eating life would be somewhat simple.  Between other autoimmune conditions effected by the foods we eat, to allergies and intolerances, to healthy weight loss and weigh management, any relationship with food is complicated.

I went through decades of my life feeling guilty about my food choices from a caloric and fat standpoint.  Weight management did (does) not come easily to me.  The complication of gluten free did alleviate some of the pressure on the caloric/fat side of the equation, but added the burden of knowing all the ingredients in everything I eat.  It made it easier to say “no” to some “fattening” foods, but I completely lost my resistance when something was yummy (fattening) and gluten free.

A later in life onset allergy was totally unexpected and in some ways is more consuming than avoiding gluten.  My violent allergic reaction to flax seeds is always on my mind when I eat anything away from home.  Nowadays, gluten free is often lumped together with vegetarian and vegan.  In vegan baking, a slurry of ground fax seeds and water is often a substitute for eggs.  Although we accept that celiac disease is triggered by more than 20 parts per million of gluten, my flax allergy, like other allergies, is more sensitive than that.  Now I must question the ingredients in anything that is gluten free.

My relationship with food is something that is never far from my mind.  I know there are many of us who can’t consume gluten who also must avoid other foods.  Life is complicated, I guess my relationship with food is just one part of that.

Let’s start the blog with the show notes for this Episode –
This week I have an enlightening conversation with Mona who is celiac and a Muslim Canadian. Mona tells us some of the particular issues with a diagnosis and the gluten free diet for someone from an Egyptian heritage. Mona has made efforts to help immigrants with language issues who need help as new celiacs to Canada. She has also worked with the Canadian Celiac Association. You can find the short video she was in for the CCA at the following link –
Mona’s Story – The Many Faces of Celiac Disease

Mona has set up a Facebook Group to communicate with the celiac Arabic community.  You can find the Facebook group with the following link –

http://bit.ly/MonasCeliacFBgroup

It will appear with Arabic letters next to these English letters. If you are interested in joining, just send a request.

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
(search Sues Gluten Free Baking)
Email – sue@suesglutenfreebaking.com
Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –
Mona highlighted a very important need within the celiac community. It did not occur to me when I was diagnosed, that all the resources available to me, both information and food, might not be available to others diagnosed in other places or countries.
I became a member of the Canadian Celiac Association within a month of my diagnosis. This was a great strategy to get onboard with everything I needed to know. That was more than 20 years ago, before there was so much information online about how to eat gluten free. We tend to think now, that most of what we need to know can be found with a google search. And this may be true for us, in Canada.
We often forget that someone who doesn’t speak English, or French or live in a country with good labelling regulations has a further burden beyond just the gluten free diet. It was not so long ago that food shopping in Canada was more difficult because of the absence of gluten free labelling. We have come a long way.
I am encouraged by Mona’s commitment to others with counselling and a Facebook page. When I recorded this interview, Mona was in her home and I was in mine, in a different city. Since recording our conversation, I have had the opportunity to sit down with Mona face to face. She is making plans that will have a bigger impact on celiac patients, particularly in Egypt. I was excited to hear her ideas and am hoping to be able to assist her in the future.
I benefitted greatly from personal one-on-one counselling and assistance at the beginning of my journey, as I’m sure most of us did. It takes a special person to reach out to a segment of the celiac community with unique needs. I’m convinced Mona is up to the challenge.

Let’s start the blog with the show notes for this Episode –
This week was the continuation of a discussion on the FODMAP diet. I speak with Steven J. Singer who started a food company called Fody Foods to provide foods that fit into the FODMAP diet. Ketchup made without garlic, isn’t something that occurs to me, but I can appreciate that if garlic causes you stomach issues, this could be very special.
Steven had been an owner of Glutino Foods, before starting Fody Foods. He is strongly rooted in gluten free and brings that wealth of knowledge to his FODMAP friendly foods. You can find out more about this unique food company at www.fodyfoods.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

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

I operated a dedicated gluten free bakery for almost 10 years.  I learned a great deal about providing something unique to fill a void for people on a gluten free diet. 

It was obvious from the beginning that my customers were a needy bunch, myself included.  We were always looking to replace something that was uniquely personal.  I was looking for a particular taste in chocolate chip cookies, I was wanting my cupcakes to remind me of my mother’s baking, and pies, best not to get me started. 

In that situation it’s easy to dismiss other people’s requests as frivolous or over-the-top.  However, I only had to step back to realize that in my bakery, we made my favourite foods.  Yes, we made different breads, and I had my favourite one, but for the most part, I made what I liked.  I suppose that is the prerogative of the business owner. 

Something Steven said when he talked about Fody Foods brought back a flood of memories.  He spoke about a customer crying when they tasted his special FODMAP foods.  This happened to me many times, and it was always special. 

At the bakery, we made pizzas and I often went to the health food stores that carried the pizzas and did food demos.  At least once every sampling day, someone would taste and cry.  They were embarrassed and I was touched.

The specialty food business is not easy.  There are lots of regulations and everyone will tell you the market is too small.  The stores you start in with are often small family run operations who must be completely impressed before adding something new.  It was heartwarming for me to see that Steven, after having success with Glutino was prepared to jump back in.  His new customers are likely more needy than us gluten free folks, but just one tearing up at a tasting is all it takes to keep going.

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

I speak this week with Kate Scarlata RDN, MPH, FODMAP & IBS expert about the FODMAP diet. We explore what the diet is, and how it relates to both celiac disease, gluten intolerance and IBS. The diet aims to resolve lingering digestive issues not completely solved by the gluten free diet. It goes without saying that if you’re celiac or gluten intolerant, you must avoid gluten, but for you individually are there other foods that may be causing discomfort and should be avoided?

We look at the origins of the diet, and how it has helped many people to identify specific food issues. Kate has authored many books, but her recent book “The Low-FODMAP Diet Step-by-Step” is a comprehensive resource for using the diet to resolve some ongoing digestive issues.

Kate’s website with more information on the diet and the book is –
https://www.katescarlata.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

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

I learned a great deal chatting with Kate about the FODMAP diet.  One thing that stuck out for me was the fact that our bodies and our digestive systems keep changing over time.  You may be well-adjusted now on the gluten free diet, then gradually you may find some symptoms returning. 

This can take you by surprise, as you’re doing what you’ve always done, but for some reason, you just don’t feel as well as you did previously.  We often blame the dreaded cross-contamination.  “Something must have touched my food”, or “someone must have used a utensil that was used with a wheat product”.  This, of course is the natural reaction.  We know gluten is a problem, so if we start experiencing digestive issues, it must be because we didn’t pay careful attention. 

It may take months, or longer, to realize that it may not be just gluten.  This is where the FODMAP diet can help.

Something else that springs to mind is the fact that many of us with celiac disease also suffer from other autoimmune conditions, and some of these are best treated by avoidance of some common foods.  How often have you been at a celiac get together, just about to taste a new food, or delight someone has baked, only to have others in your group ask about the ingredients.  Gluten is a given, but other ingredients can be problematic for some people. 

Again, this is where the FODMAP diet can help.  You might feel you are alone in not being able to eat a particular ingredient – honey for instance, but that happens to be something that has been found to be a trigger on FODMAP.  You are not alone.  The FODMAP diet, is a resource, a method to determine these trigger ingredients.  Once you find out, you can then set about the task of eliminating them from your already gluten free diet.  Not simple, but necessary. 

On next week’s episode I interview a man who has worked hard to create some common foods, that don’t contain some common ingredients.  I think we’ll be hearing lots more about FODMAP in the years to come.