photo credit: Bob.Fornal

Many years of studying and dedication to improving my health has resulted in me being able to experience a full recovery and my body has healed completely from my gluten intolerance. I have been eating gluten with no ill effects since March 2010 and I’m ready to share my story with the world. (please read my entire journey to diagnosis as you will learn that I was diagnosed without a biopsy which opens up the possibility that I never had intestinal damage to begin with.)

*It’s important to note that I didn’t lie to anyone about my gluten-free status during this time. If anyone asked, I told them that I re-introduced gluten into my diet and that I would share the whole story when I was ready. I just didn’t publicly announce that I was no longer gluten-free, until I was confident that my symptoms weren’t going to return after a few months. This decision was important to me because I still want to protect the integrity of how serious Celiac Disease is and how important it is to consume a gluten-free diet (even if you have NO symptoms!) I am confident that my Celiac gene is no longer expressing itself which is very different than just removing gluten for a period of time and being able to re-introduce it again without symptoms. Please note that I am NOT claiming to have found the cure for CD nor will I be coming up with a protocol for others to follow in my footsteps. What worked for me may not work for anyone else. I am simply sharing my journey and what it took to bring me back to health because an overwhelming amount of people have asked me to.

I have to admit, I’m extremely nervous about going public with my journey since it may not be received with open arms but if it instills hope in even one person struggling with Celiac Disease or gluten sensitivity, then it will be worth it.

Since I could easily write a book about my experience, I’ve decided to break up my story into shorter blog posts and I will share links to them here, in chronological order as I continue to write them:

2010 = Major Breakthrough In My Health (please start here!)

How I Healed My Gluten Intolerance – Part 1

I have closed the comments on this post so that it functions more as a reference page where I can compile all the parts of my story in one place. You are welcome to comment on any of the posts above!

Special Note to LGFC Members:

Even though Rich and I are no longer eating 100% gluten-free we have decided to continue running this group because we still have a wealth of knowledge, expertise and personal experience to share with you. We feel that my long journey towards diagnosis, our experience working with Celiac and GF clients as nutritionists and my subsequent healing journey puts us in a great position to confidently facilitate a gluten-free group. In addition to our previous experience you might also be interested to know that we are still consciously choosing to eat over 90% gluten-free so we still have a lot of wisdom to share. The group will continue to provide valuable workshop topics that will teach you how to life a safe, happy and healthy gluten-free life.

One of our members has expressed her concern and confusion about how my husband and I could teach classes about living GF if we are no longer doing it ourselves. Since others might have the same question I thought that it would be best to answer her question publicly:

In short, because we are professionally trained as nutritionists we don’t need to be living 100% gluten-free in order to teach classes about it. On top of our education we also have 3 years of personal experience of living on a strict gluten-free diet and I have 4 years of experience working with clients teaching them how to do the same. There are many nutritionists consulting and teaching about other diseases and disorders, such as diabetes, without ever having experienced it themselves. I also liken it to my job as a birth doula or that of a male obstetrician. If you are professionally trained, you don’t need to have given birth yourself to support women in labour It was important for me to clear that up as it’s a valid question and I hope that explains where we stand. You might also want to read our updated About Us page.

Thank you for your support! I look forward to connecting with many of you soon!

Commercially prepared soups commonly contain wheat, gluten, corn, soy, MSG, dairy and other common allergens – not to mention too much sodium!

Soups made from scratch are ideal for those with digestive challenges and allergies because:

• You control what goes into them – ensuring that only wholesome foods and quality ingredients go into the pot!
• They are easy to digest, therefore enabling you to assimilate more of the nutrients and strengthen your digestive system.
• They suit a busy lifestyle! They are quick and easy to make in big batches to freeze for lunch and dinner.

More than just following a recipe, you will learn the basic techniques for making these 3 categories of soup, which will give you a template to follow, enabling you to make many different variations of each type:

• Creamy (non-dairy), vegetable- based soups
• Strengthening lentil-based soups
• and Nourishing broths

All recipes are gluten-free, dairy-free and vegan!

You will receive:

• recipes and step-by-step instructions and techniques
• nutrition education specifically for allergy- free cooking
• a sample tasting of each soup

Andrea Potter is a classically trained chef and Registered Holistic Nutritionist. Her love of nutrition and organic, whole foods and healthy lifestyle brought her to Radha Yoga and Eatery; a culinary vegetarian hot spot in Vancouver, where she was the head chef for over 3 years. While at Radha she studied at the Canadian School of Natural Nutrition, where she graduated as a Registered Holistic Nutritionist in 2009. Through her business, Rooted Nutrition, she teaches healthy cooking classes and does one- on-one nutrition consultations, helping her clients to integrate healthy and delicious foods choices into their lives. Her cooking classes pair sound nutrition information with whole foods- based, beautifully prepared recipes. Interactive and fun; her classes convey her love of real food, community and culture. For further information, to book a private cooking class or inquire about consultations, contact Andrea at rootednutrition@gmail.com or check out rooted’s blog at rootednutrition.wordpress.com

Date: Wednesday, November 10th, 2010

Time: 6:00-9:00pm

Location: Seymour St @ Smithe St, Downtown Vancouver (address provided upon registration)

Tickets: $29 (must be paid in advance to reserve your seat)

Andrea is generously offering our group a 25% discount on this class!

*Workshop space provided by Cara Roth

Would you like to learn how to make brownies that you can proudly eat for breakfast? If you have a sweet tooth but you are struggling to make tasty gluten-free treats, this workshop is for you!

Aside from their many health benefits, raw desserts are delicious, EASY and fast!

Cara Roth, Certified Pastry Chef and Raw Food Chef will be teaching us how to make amazing, crowd pleasing raw desserts in less than 10 minutes with no baking or burning… and there’s only one dish to clean! Doesn’t that sound heavenly? You’ll also learn the basics of raw food and how a diet based on whole foods can benefit every aspect of your life.

In this fun and interactive workshop you will learn how to make brownies, pumpkin pie, chocolate truffles, coconut creme pie and more! Raw desserts are naturally gluten-free, dairy-free and sugar-free, making them diabetic and celiac friendly.

This class is great for all ages and skill levels! Join Crystal Di Domizio, registered holistic nutritionist and Cara Roth, certified pastry chef for an evening of guilt-free indulgence!

Samples and recipes will be provided!

Cara Roth is a Certified Pastry Chef and Raw Food Chef and her true passion is food that “nourishes”. Over the past year, she has focused on specializing in vegan, gluten-free and other allergy conscious baking, while also teaching a variety of raw food classes. She is currently studying to become a Registered Holistic Nutritionist, has a BSc in Biology and is a Certified Sports Nutritionist. Through her business, Nourish by Cara, she loves to share the gift of whole food cooking and baking that ‘Engages, Inspires, & Empowers.’
Visit Cara’s website.

Date: Wednesday, October 27th, 2010

Time: 6:00-9:00pm

Location: Seymour St @ Smithe St, Downtown Vancouver (address provided upon registration)

Tickets: $29 (must be paid in advance to reserve your seat)

Cara is generously offering our group a 63% discount on this class! Regular price $79!!

The Vancouver Chapter of the Canadian Celiac Association is excited to present Dr. Mohsin Rashid, a fantastic speaker on Celiac Disease! Dr. Rashid is a Professor of Gastroenterology at Dalhousie University in Halifax and a member of the professional advisory board for the Canadian Celiac Association. He is in town for a conference, and they were able to arrange for him to speak at this event.

The Celiac Association will have an engaging talk titled “All You Need to Know about Celiac Disease”, including information on paediatrics, the 2008 Members Survey, and when Celiac Disease is diagnosed later in life. They will be allowing time for general questions and answers too; however personal medical issues cannot be addressed during the event.

Location:
Multipurpose Room at Bonsor Community Center
6550 Bonsor Avenue
Burnaby, BC

Admission:
$5.00 CCA Members (includes immediate family)
$10.00 Non Members

Refreshments and snacks provided.

Event Registration:
Members of the Canadian Celiac Association and their immediate family pay $5 per person to attend. Non-members pay $10 per person. Visit celiac.ca for more information on how you can become a member of the Canadian Celiac Association.

Registration deadline for cash/credit card payments is June 22nd, 2010; if paying by cheque, please mail it by June 18th, 2010.

To pay by cash: Call 604-736-2229 and leave a message of how many will be attending.
Payment will be collected at the door.

To pay by cheque: Send a cheque for the appropriate amount to:
Canadian Celiac Association – Vancouver Chapter
360-1385 West 8th
Vancouver, BC V6H 3V9

To pay by credit card: Visit vancouverceliac.ca

*Please note that this event is being hosted by the Vancouver Chapter of the Canadian Celiac Association. Please direct any inquiries about the event to vancouverceliac.ca

Choices Markets and the Canadian Celiac Association have joined forces once again to host the Fifth Annual Gluten-Free Health Fairs. The lower mainland events take place at the following dates:

St. Mark’s Anglican Church, 1805 Larch Street in Vancouver Saturday, May 29, 9am-2pm

Choices Markets’ South Surrey location, Sunday, May 30, 2010 from 9am–4pm.

Gluten-free living doesn’t have to be boring—this is what Choices’ Annual Gluten-Free Fair hopes to make clear for those living with celiac disease or gluten sensitivity. From 9:00am–12:00pm, the event will kick off with lectures by the following experts:

Those who are new to the gluten free diet will gain a solid understanding of Celiac Disease and the gluten-free diet. For Celiac veterans, this event will offer insight about the many conditions associated with Celiac Disease and how to maintain optimum health.

Choices’ Dietitian, Desiree Nielsen stresses the importance of helping people get past simply surviving without gluten: “Living Gluten Free is about more than just finding gluten free foods. As we learn more about the nature of gluten intolerance and Celiac Disease, we have the opportunity to go beyond just gluten free. We have the resources to help people thrive with a nutritious diet that explores new foods and cuisines and makes food fun again.”

Celiac disease affects 1 in 100 people, but 97% go undiagnosed. Some of the many symptoms of celiac disease include unexplained low iron, recurring or persistent diarrhea or constipation, stomach pain, bone and joint pain, depression, infertility, recurrent miscarriages, and migraines.

Space is limited and registration is necessary for Choices gluten free fairs. All who register for the lectures will receive a complimentary gift bag full of coupons and delicious gluten-free goodies.

To register for the Vancouver event, call Choices Markets Kitsilano at 604-736-0009.
To register for the South Surrey event call Choices Markets South Surrey at 604-541-3902.

Admission fee is $15 at the door. All net proceeds will benefit the local chapter of the Celiac Association.

For those interested in tasting just how good gluten-free can be, there will be complimentary samples of gluten-free foods available from 11:00am–4:00pm at the South Surrey Event. Sampling is open to the public, and registration is not required for food samplers.

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The Canadian Celiac Association is a volunteer-based registered charity that provides resources and support to people with celiac disease. It also hosts and promotes public awareness and research initiatives within the community. For more information on the Vancouver chapter of the Celiac Association, visit www.vancouverceliac.ca

Choices Markets is recognized as one of the leading suppliers of gluten-free products in Western Canada and is proud to carry an extensive line of food for all types of dietary needs. Choices is also the only grocer in BC with its own Rice Bakery that specializes in hand-made, gluten-free foods.

A Celiac Disease and Gluten Sensitivity Update

Celiac Disease is the most underdiagnosed disease in North America today, with an incredibly low 3% diagnosis rate. This has led to the metaphor that diagnosed celiacs represent only the visible tip of a much larger undiagnosed “iceberg”. In fact, the average length of time it takes for a symptomatic person to be diagnosed with celiac disease in North America is 11 years, compared to only 3 weeks in Italy!
Some of the more common diagnoses patients receive before obtaining the correct celiac assessment include irritable bowel syndrome, inflammatory bowel disease, anemia, anxiety, and depression.

Join Crystal Di Domizio, holistic nutritionist and featured speaker Dr. Arjuna Veeravagu, naturopathic physician, for a journey into the world of celiac disease and non-celiac gluten sensitivity.

At this month’s meeting we will review the history of celiac disease and gluten sensitivity, current celiac screening and diagnosis, new lab tests to screen for non-celiac gluten sensitivity and the many signs, symptoms and illnesses potentially triggered by gluten ingestion.

Featured Speaker:

Dr. Arjuna Veeravagu is a naturopathic physician, registered acupuncturist and founder of Sage Clinic in Yaletown. He has studied the work of several CD and gluten sensitivity experts, including Kenneth Fine MD and James Braly MD. Dr. Veeravagu offers the new screening tests for gluten sensitivity in his practice at Sage Clinic. More information about Dr. Veeravagu and Sage Clinic can be found at www.sageclinic.com.

Location:
Canadian School of Natural Nutrition
101-2245 West Broadway
Vancouver, BC V6K 2E4

Tickets:
$20 in advance

Please note that registration and payment is required in advance as seating is limited.

I wanted to try something a bit different with the wild rice this time so I picked apart several pilaf recipes and came up with my own. This recipe can be easily adapted to cater vegetarians and meat eaters alike.

Ingredients:
1 tbsp coconut oil
1 cup wild rice
1/2 cup chopped onions
1/2 cup chopped celery
1-2 carrots
1/4 cup roughly chopped almonds
2 cups low sodium GF chicken broth
1 cup mushrooms (sliced)
1 cup white wine
1 gala chopped apple
salt & pepper to taste
1 lb ground turkey (*optional)

Directions:

Heat the coconut oil in a large stainless steel skillet on medium-high.

Add the chopped onions and let them cook for a few minutes, stirring occasionally.
(*if you choose to include ground turkey, add it now until it has browned, then continue with recipe)
Add the uncooked rice and vegetables, stirring frequently until the vegetables begin to soften slightly.
Season with salt and pepper.
Stir in the broth and wine, cover and simmer for 30-40 minutes (until rice is tender).
You shouldn’t need to stir it while it cooks, but you can take a quick peek once in a while to make sure it’s not sticking to the bottom.
Once rice is ready, mix in the chopped almonds and apples and serve!