Comments on: The whole ‘I’m off wheat’ thing

By: Marie

Marie — Mon, 14 Dec 2009 02:28:45 +0000

Why does the author feel the need (or assume the right!) to be so snippy about a serious medical condition? First, she clearly doesn't even understand what celiac disease is, it is NOT "autoimmune disorder that makes them highly allergic to the protein ." It is an autoimmune disorder, it is not a food allergy. Our bodies react very differently than would someone with a food allergy: a celiac won't have an anaphylactic reaction, we are likely to have short-term digestive problems, and long-term problems like cancer (that's what I had after going 35 years with undiagnosed celiac disease), neurological damage, chronic GI problems, etc.

It's difficult enough, and expensive enough, without magazine writers complaining about our needs and belittling our food options. Yes, some GF foods are bland, but others are delicious and healthful. We need to encourage more people to get tested so that the 1% of the population who are celiac can improve their health and swing the market toward products that are both tasty and good for everyone.

By: wpgmom

wpgmom — Fri, 11 Dec 2009 14:17:50 +0000

If anyone things eating GF is cheap, they haven't done it!!!!!! This is one of the most expensive ways to eat. you can pick almost any specialty GF item and it will be about 10 times the price of its gluten counterpart.

Good luck if you think you'll save money like this.

By: jack

jack — Wed, 09 Dec 2009 21:39:55 +0000

Bookmarked this site, really enjoyed the information. The Acai Berry

By: hosertohoosier

hosertohoosier — Wed, 09 Dec 2009 10:37:31 +0000

Lets say a person eats 2000 calories a day – or 14,000/week, which is a fairly healthy amount to eat. The 10-11% of the total (rich in fibre and some vitamins too) one gets from a loaf of bread is probably one of the least expensive components of a person's diet. A loaf of bread (and I don't mean wonder bread) is about $3.50 at my supermarket – I have a hard time believing that cutting out bread is a financial imperative.

By: Sean

Sean — Wed, 09 Dec 2009 04:57:59 +0000

Having been newly diagnosed with Celiac Disease (and initial blood test results that had my GP saying not once, but twice "I've never seen numbers so high"), I struggle almost daily. It is incredible tiring to have to think and question almost every single thing I put in my mouth. I am not gluten free because I want to be. I am gluten free because I HAVE to be. Gluten, to my body, is a poison not an allergen.

And frankly, thank god for places like GF Patisserie. From May 28 to July 1 this year I did not have one taste of fresh bread (all GF bread I had found up to then needed to be toasted or it was like eating crumbling drywall). I just about cried living the Patisserie that first day.

By: Jen in Ottawa

Jen in Ottawa — Wed, 09 Dec 2009 02:31:18 +0000

Great article. I have to eat out for my job almost daily and the restaurants who are able to prepare gluten-free dishes for me will always get my return business! If the dishes are not gluten-free, I always know within an hour of eating. As for the $30 banana bread, if it doesn't make you sick as a celiac, it's worth it! Now let's see what we can do about getting the 30 undiagnosed people for every one who is diagnosed treated. For those who are in celiac denial for whatever reason – yes Celiac disease can kill you – through direct and indirect health implications!

By: grain-free

grain-free — Tue, 08 Dec 2009 19:20:08 +0000

Another great resource for delicious gluten-free products is JK Gourmet…they make the best-tasting granola anywhere! They also offer the most finely-ground almond flour that is ideal for baking (from appetizers to mains to desserts…). http://www.jkgourmet.com, and you can download sample recipes for the almond flour from the site.

By: JAT

JAT — Tue, 08 Dec 2009 16:59:08 +0000

Too bad she didn't know that there is a bakery that does gluten free and other breads on the West Bench in Penticton

By: Christy

Christy — Tue, 08 Dec 2009 14:29:39 +0000

Everyone has a limit as to how much wheat gluten they can digest. Some can not digest it at all. With the majority of processed foods having wheat added to it, and all the burgers and fried food and pasta America consumes, yes everyone at some point and time in their digestive lives are 'celiac', which is basically the description of one who is not digesting food correctly due to too much gluten gumming up the pipes.

Getting an MD to admit that there is major issue with not digesting foods, not absorbing ADEK, is hard to do . But getting an MD to admit that just taking wheat out of a diet can alleviate problems with, skin, sleep,ulcers, dementia,arthritis,IBS,chrones,autism,mental health, mood swings, fertility is next to impossible, because it would not be lucrative at all for them nor the rX companies.

By: joansweb

joansweb — Tue, 08 Dec 2009 09:22:44 +0000

Jim McCarthy is the executive director of the Canadian Celiac Association, not Jim McArthur as you stated in this article. http://www.celiac.ca

By: kemen

kemen — Tue, 08 Dec 2009 08:48:15 +0000

Three cheers for GF Patisserie! It's not just our favourite gluten free bakery in Canada, but it's one of the best ones too!

By: Aimee K

Aimee K — Tue, 08 Dec 2009 06:20:25 +0000

For years I had stomach issues and was tested for ulcers, IBS, and other related issues. Doctors were not asking the right questions or I was not giving the right information. All I knew was that I had problems and could not put my finger on any one thing.

I have a very intuitive nurse friend who suggested I try going without wheat products. Within 3 days my world changed.

I went to the library and read all that I could and found out that wheat, barley, rye, and many derivitives of these things were found in almost ALL of the food I had in my cupboard. So many 'hidden glutens' that are in many regular products would have made it impossble to isolate the cause of my distress.

I am sure that many others are affected and have no idea. Hopefully articles like this will raise the awareness out there. Even if there are those who just 'feel better' by not eating gluten I say, Go for it!

Celiac tests rate results on a scale of 1(lowest) – 20(highest). You are not diagnosed with Celiac disease unless you are at a level of 8 or higher. (may be 9).. That doesn't mean if you come in under the 'diagnosis' level that gluten does not affect you.

By: @BubbleTummy

@BubbleTummy — Tue, 08 Dec 2009 05:41:19 +0000

My "bizarro universe" as you call it, consists of homemade cookies and cakes that taste exactly like my old wheat-filled versions. And for what I don't make myself, I do have places like GF Patisserie who make those things. Like the best thin crust pizza, lemon loaf and hamburger buns, all of which you can't tell the difference either. One day, they will hopefully be selling all over the country.

Whether it's big companies removing the barley malt from their products, or smaller independent bakeries making our favourite foods, I just say Thank You.

By: Paul Obermeier

Paul Obermeier — Tue, 08 Dec 2009 04:36:32 +0000

Go Victoria!
GF PATISSIERIE is our favorite gluten free bakery in Canada

By: dfgdfg

dfgdfg — Tue, 08 Dec 2009 00:19:46 +0000

FYI: celiac is not an allergy… maybe you already knew that but just didn't feel like giving the full explanation. It is an auto-immmune disorder. i consider it much more damaging than an allergy.

By: @tidewaters

@tidewaters — Mon, 07 Dec 2009 23:48:00 +0000

Then there are the people who no longer eat bread and its relatives because the soaring price of wheat made it impossible for their tiny food budgets to manage. Such people have turned to other foods to serve as staples instead.

By: Rob

Rob — Mon, 07 Dec 2009 16:57:19 +0000

Many people who are just diagnosed with Celiac's Disease have a tough time locating restaurants with gluten-free items or even locating gluten-free products. A location-based website has launched to find gluten-free recommendations in your area http://celiacfeed.com