Tag Archives: Celiac awareness

Starting over


As many of your who follow me know, I have changed my diet in the last several months.

This blog will be reflecting those changes.

I no longer do product reviews and have removed those I have done in the past.  (If you find one I have missed, please let me know)

Also, I am changing over my recipes.  They will all be gluten free, dairy free, processed sugar free, soy free and non-GMO.

Please bear with me as I make these changes, but when you come across a recipe you are interested in, contact me for substitutions for the fore-mentioned ingredients.

You might also be interested in checking out my new site:

A.J.’s Good Health

Eat well my friends :D

Aunt Jayne’s Gluten Free Honey BBQ Sauce



1 ½ tbs olive oil

1 cup ketchup (check the ingredients)

1 cup white vinegar

¼ cup molasses

¾ cup honey

¼ cup GF Worcestershire sauce ( See recipe  http://wp.me/prAld-aJ)

1 medium onion, minced

½ tsp paprika

1 tsp minced garlic

½ tsp dried marjoram

½ tsp cumin.


In a large saucepan, over medium high heat, warm the oil.

Add the minced onion and garlic cook until lightly browned.

Add remaining ingredients, stir well  and bring to a boil.

Reduce heat and simmer until thickened.

Remove from heat and cool.

Store in the refrigerator in a container with a lid.

Gluten: ZERO Global | Dr Rodney Ford’s Allergies / Food Intolerance eClinic


Although I have never met Dr. Rodney Ford in person, I have known him through the internet for several years now.

Dr. Ford is working toward making the entire planet gluten free – I am doing my small part to help him.

Go to this website:

Gluten: ZERO Global | Dr Rodney Ford’s Allergies / Food Intolerance eClinic.

Check him out on Facebook in the “Gluten Free Planet” group and find him on twitter.

Then jump on the bandwagon and help him improve the lives of everyone in the world!

The Brighter Side of Gluten Free – Blog Review


As the title implies, this is a bright and light blog! I love the retro look of the background, the recipes are wonderful and there are lots of great photos. I

f you check out the pages, you will find tips for saving money (Who doesn’t want to save money?) product reviews, flour blends and GF restaurants in Saskatoon. (Isn’t that the wheat capital of Canada? LOL)

I found this blog easy to navigate and I really like it. I will be visiting again – you should too.  http://thebrightersideofglutenfree.blogspot.com/

What Is Left? A Blog Review


What is left? is a lovely blog with tons of wonderful recipes (Including incredible photos)

It is bright, easy to navigate, easy to read (even for us older folk who need the cheaters LOL)

There are tons of tips and articles as well.

Not only is it gluten free, it is also cow dairy, sugar, garlic, red beans, red meat, eggs, and cranberries free as well!

I really like this theme (Sort of a journal feel to it)

I will be coming back to this blog again and again.


Blog Review – Eastern N C Celiacs


Here is a wonderful blog! It is  full of information about living gluten free, recipes and events as well as product reviews.

Bright and cheery, the colours pop but it is really easy on the eyes.

Easy navigation, clear menus and interesting articles written very well, I would give this blog an 8 out of ten!

You will want to add this one to your blog roll.


aireater.com – A Blog Review


Http://aireater.com is a lovely blog! Gluten free and vegan, it is chock full of information on gluten free vegan products, restaurants and more.

Easy to navigate and easy on the eyes, this blog is a good product resource for those of us who live gluten free. (And vegan)

I like this blog and subscribed to it.

This one gets an 8 out of 10.

Gluten Free, Dairy Free, Vegan Cook Book



Eco Chef Bryan Au here specializing in making Gluten Free recipes, snacks and desserts.
I invented totally new gluten free, dairy free, vegan, raw organic recipes that literally only
takes 5 to 10 minutes to make and is ready to serve, eat and enjoy. These are truly healthy
recipes that are well researched and based this on a doctor’s advice, recommendation. Gabriel Cousens
MD is a raw organic gluten free doctor that has helped thousands of people find true health and well being.
For fun photos and some free recipes along with information about my new 

RAW STAR Recipe Book please visit my main website:
The thing with cooking, baking or deep frying foods even through gluten free it can create
toxins, carcinogens, saturated fats and cholesterol while RAW Organic Gluten Free recipes
do not have any of these problems, tastes fresher, is easier, faster and so delicious:
Pizza, Chocolate Chip Cookies, Pastas, even Fake “Meats” all these new recipes you can make
at home and is soy free too!
The best place to get my RAW STAR Recipe book is on my main website
it is autographed and shipped anywhere in the World and for international orders.
Or you can purchase it from Amazon.com as well. There is nothing else out there so only go with the best!

Celiac and Leaky Gut


Until recently, I thought Leaky Gut Syndrome was a whole different issue from Celiac disease but read my research – very surprising to me.
Leaky gut is a condition caused by damage to the bowel lining. What happens, basically, is that the damaged bowel lining allows toxins, undigested foods, waste, macromolecules and microbes to enter the intestines.
According to http://www.leakygut.co.uk Leaky Gut syndrome is linked with several other conditions such as Celiac disease, Multiple Sclerosis, Autism, Fibromyalgia, Chronic Fatigue Syndrome, Irritable Bowel Syndrome, Eczema, Dermatitis, Ulcerative Colitis and more (Go to Leaky Gut Syndrome) for a complete list.
The symptoms of Leaky Gut vary from patient to patient but can include any of the following:
• Abdominal spasms
• Anal irritation
• Anaphylactic reactions
• Anxiety
• Autoimmune disease
• Bloating
• Brain fog
• Brittle/splitting nails
• Candida
• Chemical sensitivities
• Chronic abdominal pain
• Chronic fatigue/muscle weakness
• Compromised immune system
• Constant hunger or depleted appetite
• Constipation or diarrhea
• Depression
• Eczema
• Fever with no apparent cause
• Fibromyalgia
• Flatulence
• Food allergies/intolerance (including celiac)
• Irritable bowel syndrome
• Inflammatory bowel disease
• Hair loss (alopecia)
• Heartburn/acid reflux
• hemorrhoids
• Insomnia
• Joint pain/arthritis
• Liver issues
• Low libido
• Malnutrition
• Memory difficulties
• Migraines
• Mood swings
• Muscle cramps/pain
• Myofacial pain
• Rashes
• Recurring bladder/vaginal infections
• Shortness of breath/asthma
• Swollen lymph glands
• Thrush

Many of these symptoms occur in patients with Celiac disease as well.
What can you do if you think you have leaky gut syndrome?
There are many different ideas on how to treat this, so I have combined all of the ideas that I ran across. I don’t want anyone to self-diagnose or self-treat this. You need to seek professional help but use the info in this blog to talk to your doctor.
So here goes:
Stay away from:
• Alcohol
• Beans
• Coffee
• Corn
• Dairy
• Eggs
• Fatty foods
• Gluten (wheat, rye, barley and uncertified oats)
• Nuts
• Refined carbohydrates
• Soy
• Sugar
Talk to your doctor about doing a safe cleanse of the gut, elimination of candida yeast and parasites.
Avoid NSAIDs, get lots of exercise, drink plenty of water and take probiotic supplements that contain Bifidus, acidophilus and lactobacillus.
Other helpful food supplements include:
• Aloe vera juice
• Anti-oxidants (Vitamin A, C, and E as well as beta carotene)
• Co-enzyme Q-10
• Digestive enzymes (Alpha-galactosidase, amylase, beta-glucanase, cellulose, glycoamylase, hemicellulase, inverstase, lactase, lipase, maltase, pectinase, peptidase, phytase, protease, xylanase)
• Garlic
• Glutamine
• MSM (Methyl sulfonyl methane)
• Olive leaf extract
• Selenium
• Shark liver oil
• Virgin coconut oil
To find out more about leaky gut syndrome, visit the following sites:





Or talk to your health care professional.

We Had a Capital Time – Day 2


Our second day in Ottawa began with another lovely breakfast at which I met Devan (Accustomed Chaos)
After breakfast, Heidi, Devan and I settled down to listen.
The first speaker was Dr. Daniel Leffler. Dr. Leffler is the Director of Clinical Research at the Celiac Center at Beth Israel Deaconess Medical Center and Assistant Professor of Medicine at Harvard Medical School!
Dr. Leffler spoke to us about “The future of Celiac Disease: Therapies and Routes to a Cure.” Yes! There are people working on finding a cure for Celiac Disease.
He was very informative and a pleasure to listen to.
Up next was Beth Armour (Cream Hill Estates) to talk about “The Porridge puzzle” Ms. Armour enlightened us on the process of becoming certified gluten free. There is a lot more goes on behind the scenes than you might imagine.
The fields cannot have had any gluten containing crops for 2 to 3 years before planting oats. The oat seeds are constantly checked, by hand, to be sure no wheat rye or barley seeds have accidentally gotten in.
Cream Hill Estates was founded in 2004 by Ms. Armour and Tracy Perry (A medical genetics researcher). Thank you Beth and Tracy!
After Beth’s presentation, we had a break and I took that opportunity to visit the vendor’s area.
The vendor turnout was impressive!

I went to each of the booths and spoke with as many of these people as I could. I wanted to thank them for making the products that we know and trust to make our lives a little more comfortable.
I met some old friends such as Patsy Pie, O’Dough’s, and Pamela’s.
I was also introduced to companies I haven’t seen before.
The vendors were very generous with their samples, coupons and cookbooks etc. and I came away with a bag full of goodies.
Back to the seminars to listen to Dr.Ted Malahias speak about “Dental Enamel Defects and Celiac disease; another piece of the puzzle.”
So you might be thinking “Dentist? Boring!” but no! This man was funny (yes, a funny dentist) and informative. Were you aware that you should be asking your dentist about gluten in the polishes, impression materials, and adhesives etc.?
I could have listened to Dr. Malahias all day. But then I would have missed Dr. Samuel Godfroy, PhD.
Dr. Godfroy is the Director General of the Food Directorate, in the Health Products and Food Branch, Health Canada. Dr. Godfroy explained what his office is doing to enhance the protection of Celiacs in Canada.
On August 4th of 2012, the new labeling mandates will come into effect! This is great news! As of that date, manufacturers must either clearly list gluten-containing ingredients in the ingredients list OR it must be included in the “Contains” list. There will be no more guesswork.
Dr. John Lynch is the Executive Director of the Food Safety and Consumer Protection Directorate of the Canadian Food Inspection Agency. I am happy to say he was also our next speaker.
Dr. Lynch explained what his office has done and is doing about the labeling of items as gluten free. His office is ensuring that if something is labeled gluten free that it is actually gluten free.
As most of you already know, Celiac has been linked to type 1 diabetes in a big way. Our next speaker, Dr. Fraser Scott spoke to us with his seminar “Celiac disease as a model for understanding autoimmune diabetes.”
Dr. Connie Switzer and Jim McCarthy were up next with their “Professional Advisory Board Report”
Then Dr. Tariq Iqbal spoke about Celiac disease Arthritis.

Sunday morning, I woke up very tired with a slight headache.
I went to the conference center for breakfast and stayed long enough to hear Dr. Peter Green speak about “What’s new in adult and pediatric celiac disease”
Dr. Green was interesting but my head was starting to really pound, so I left. I had a 5 ½ hour car trip ahead of me.

About our hosts:
Our Master of Ceremonies was Laurence Wall from CBC Radio. He was a wonderful Master of Ceremonies – he is also Celiac.
I would like to thank June Williams, Conference Chair and all of the other Ottawa Chapter Members who made this conference the great success that it was. They put a lot of time and hard work into this endeavor and it showed.
I would also like to thank the various sponsors, especially El Peto Products for providing the bulk of our meals.
The conference center staff were all very polite, friendly and helpful – thanks to all of you as well.