I wrote a short film about two people talking about celiac disease and eating gluten when one of them really should be eating gluten-free but are choosing NOT TOO.
Download the PDF version of this live action short with THIS LINK —> iwantGluten
I wrote a short film about two people talking about celiac disease and eating gluten when one of them really should be eating gluten-free but are choosing NOT TOO.
Download the PDF version of this live action short with THIS LINK —> iwantGluten
With the passing of time, society has slowly started to realize the severity of allergies and the potential in which they can kill. Peanuts have been banned from schools, buses and some public places and followed up with praise from those who require this step to lead a safe life. It’s a step in the right direction to protect the ones that matter the most. The ones that can’t defend themselves and need everybody to watch over them; the children.
And every step taken towards allergy awareness is important.
For the most part, some children don’t understand the fuss that is put over them. It’s both a good an bad thing. If children can be taught about what could kill them, in food form, then they have an easier way to protect them in the future. A smart child coupled with caring adults makes the world of difference.
A good example of the tragedy and triumph of allergies in pop culture is in the television show ‘Freaks and Geeks’ where one character is deathly allergic to peanuts and a bully in the school thinks he is faking and puts peanuts in his sandwich at lunch time. The show was filmed in 1999 but takes place in 1980. Just based on this one series of events, you get a true idea of how far allergy awareness has come. And every step taken towards allergy awareness is important.
Teaching a child at a young age about the food that can harm them is a extremely double edged sword:
One one side, by educating a child, as young as possible that a specific food type could harm them to an scary degree is teaching child to take part in protecting themselves. But, what if knowing to much about what could harm them creates an introvert who refuses to participate in activities? Or creates a little person who is almost ashamed to do anything and doesn’t feel like they will fit in.
On the other side, by not teaching a child about what can harm them and attempting to do it on your own is dangerous. They would have no clue as to what to expect and when/if it happens, it is scary.
“Allergy to peanuts appears to be on the rise in children. According to a FARE-funded study, the number of children in the U.S. with peanut allergy more than tripled between 1997 and 2008.1 Studies in the United Kingdom and Canada also showed a high prevalence of peanut allergy in schoolchildren.” -from the FARE website
No allergy or food intolerance is worse than the other. Each one needs to be taken seriously.
With peanuts taken out of school and the proper care taken in the public, peanut allergy awareness has been elevated to incredible and commendable heights. The awareness surrounding gluten intolerance or celiac disease still needs a lot of work. We can’t be in the classroom with the kids and see what happened when they eat their gluten-free lunch, or say a five year old in kindergarten trying to explain why they can’t share snacks with their desk buddy. Sometimes the misinformed diet (which is also the fad dieter’s gluten-free diet) projects in your family and out onto a your child, which they then repeat to a child who cannot defend themselves when they are made fun of for being gluten-free.
A child with a legitimate and medically diagnosed gluten-free diet can’t share the cupcakes at the school pop and cheap party and shouldn’t really play with the wheat-based plasticine.
It all comes down to the message I received. It broke my heart, and I can’t not think about it.
No allergy or food intolerance is worse than the other. Each one needs to be taken seriously.
If you’re an adult who bad mouths allergies or fad diets, do what you want, just be aware of who is around you. If one child hears it and that information trickles down to a fellow student with deadly food issues… the cycle will never stop.
King Gluten Free is a diagnosed celiac since 2008 and his children don’t have allergies or gluten issues, but his family member do. Sometimes all a 4 year old needs is a role model who can’t eat gluten. I want to be there for him. Find Jordan Middlebrook (AKA King Gluten Free) at Instagram by clicking HERE
I was diagnosed with celiac disease (an autoimmune disease where the lower intestine’s ability to absorb the protein ‘gluten’ is practically impossible) in 2008 when I was 27 years old and at that point in my life I was well into being an adult. I had a full time job, I was married, I owned a house and I was getting ready to start a family. In the 27 years leading up to my celiac diagnosis I HAD NEVER EATEN A POWERBAR.
It wasn’t that I was ever actively avoiding them, it’s just that there was a never a though too grab one as I was on the go. I knew they existed, the idea of a PowerBar is steeped in pop culture that its hard not to think about PowerBar as THE nutritional, energy and protein bar. As I grew up, movie characters where saying they were going to grab a PowerBar or scenes in television had someone eating one or again, mentioning them. It’s funny how in all those years I never tasted a PowerBar, and now as a 36 year old man, I’m diving in. Head first. Mouth first. Eyes first. Now its just starting to sound weird how many firsts. Welcome to me eating a PowerBar for the first time.
I am no science guy. I understand things and how they work.
In 2016 PowerBar created the entirely gluten-free ProteinPlus Bars: lower sugar, 20 grams of protein and 5 grams of fibre. When all balled up into portable bar form, you get a handy little pick me up.
With celiac disease, any individual like myself needs to eat 100% gluten-free in order to maintain a healthy body and lifestyle.
If there is anything you need to take away from learning about what celiac disease is; its just that, what you read above. Having gluten-free food options is always a plus, and when protein bars like these new PowerBar ones come out and are readily available for us diagnosed celiacs on the go, its a blessing in disguise.
There are two new gluten-free flavours:
Creamy Chocolate Peanut Butter is exactly what you think it is. The description of the actual bar ends up being exactly how it tastes. There have been times when you might have a protein bar and there is a subtle, if not heavy taste of chemicals, the gluten-free PowerBar ProteinPlus was no where near that. And judging by how heavy the box was when I picked it up, I had a sense that it would be that way. The opposite is in fact true; the Creamy Chocolate Peanut Butter bar could also double as a candy bar in a grocery store. While the bar might feel heavy, it’s perfect in taste.
If not for the fact that, too much protein would do me in, I could eat a box of these bad boys with no problem. The Creamy Chocolate Peanut Butter was a surprise to my taste buds, a good surprise.
I am no science guy. I understand things and how they work. The idea behind protein and energy related to the human boy isn’t lost on me. The PowerBar Trisource blend of three different types of protein kinda blew me away. The blend is designed to digest at different intervals throughout out the day to continue providing energy to your person. Its funny how the simplest answer like sustainable energy for your body via varying breakdown times makes so much sense. Its what you need to keep going.
The new gluten-free PowerBars ProtienPlus did work for me over the few weeks I had a box of them at my side.
The Lemon Poppy Seed by PowerBar was a tough one to wrap my head around. Right off the bat, I’m not a fan of lemon flavoured food. I will avoid it at all costs. I waited until last to try the Lemon Poppy Seed bar because frankly I’m just not keen on it. The front of the box has a loaf of bread to entice you to think of this wheel consuming the new gluten-free bar, and the look of the actual bar, when opened, was exactly like what a loaf of lemon poppy seed would. It was crazy. Taste wise, okay. It was a lighter flavour that I truly expected, which isn’t bad, but I felt it was a little more dry that in should have been. Granted, I may be biased to the fact that its lemon, and it was well enough tasting, it just wasn’t my cup of tea.
PowerBar was often asked in their products were gluten-free and now they can claim that the two new products, the ProteinPlus bars and it’s two flavours are gluten-free. Formulated to give you energy and work with your body. As a father of a six year old girl who never stops moving. A full time outdoor property maintenance worker. A cartoonist for an international magazine and a television host can mean a lot of meals on the go, and with all those jobs and work, a lot energy needs to be filled. The new gluten-free PowerBars ProtienPlus did work for me over the few weeks I had a box of them at my side. And along with the fact they worked for me, the Creamy Chocolate Peanut Butter tasted great.
I was paid for this review and received free product by PowerBar Canada. Make sure you click all the links in the above review to take you to the PowerBar site and find out for yourself how you feel about the ProtienPlus bars by PowerBar.
Everywhere you look there are companies, not just food companies, out there trying to create the idea they operate as a industrious family. And, unless you get a chance to visit the factory of business and it’s buildings, no one ever has the opportunity to know this first hand. I had a chance to see this family atmosphere first hand when I visited the Glutenberg Craft Brewery in December of 2016.
Glutenberg and their story isn’t new to how amazing foodstuffs are created; friends wanted to create a new and great tasting gluten-free beer and through dozens of tests and over a year of trial and error they created an award winning gluten-free beer. It’s what has happened in all those years since the creation of ‘the Gutenberg Blonde’ that sets them apart from all the other beer companies: they care.
They care, not just about making a traditional beer taste with all gluten-free ingredients, but making sure that their brand treats its fans, drinkers and supporters like family.
Read the Glutenberg story directly from their site by clicking HERE.
I was able to visit the Glutenberg Craft Brewery in Montreal, Quebec to tour the facility, see the process in which the gluten-free beer was made and sample some of their amazing beer flavours (most of which aren’t available in my home province of Ontario). I didn’t just get to visit Montreal (which I have never done before), I also got to take a train from Toronto to Montreal (something I also haven’t done). The whole day was filled with amazing firsts. And the tip on that iceberg was visiting the Glutenberg Craft Brewery.
While some flavours of beer I sampled didn’t come out as my favourite in the line, there was still a remarkable taste to every one of them, and every one of the gluten-free beers that Glutenberg makes deserves to be tasted and enjoyed. Glutenberg has attempted AND succeeded in doing what they originally set out to do: make a good gluten-free beer. I have had my share of gluten-free beer because I am a diagnosed celiac, some good some bad some terrible, and I can safely say that Glutenberg has their stuff together. All of their hard work has paid off and it reflects in the end product of the gluten-free beer.
What started out as a small company, Glutenberg still maintains that sense of a small company, even as it expands itself past international borders and still considering themselves a craft brewery. When looking at how in the past, traditional craft breweries where the tastes accommodating and manufactured for the area or local towns, Glutenberg is still a craft brewery, manufacturing small batches in MANY different flavours, and while doesn’t just stick to its own area, it is the craft brewery to the world. Their awards prove that.
In January 2016, Glutenberg was just available in Ontario after being available in other provinces and territories in Canada for a number of years. Even being available in almost two dozen states in the United Sates of America. I had e-mailed the company to keep me in the loop as to when I could get some of their beer from my local liquor store. As fate would have it, as a blogger, as King Gluten Free, the Glutenberg Craft Brewery was awesome enough to send me four beers to be sampled. I. Fell. In. Love.
I wasn’t able to spend to much time in Montreal when I went to visit the Glutenberg Craft Brewery. I caught the train early in the morning on a Friday and spent five and a half hours on the train listening to music on my phone, writing Christmas cards and texting my wife. All the while anticipating my first trip to Montreal. After the afternoon spent at the brewery I was back at the train station and on my way home to Toronto via the train. It was a long day, a fruitful day and an exciting day.
I have never hidden the fact about how I feel about food and the connection I have to it as a child and even an adult. Finding a gluten-free alternative to something I had as a child now as an adult diagnosed with celiac, really does take an emotional toll on me. I remember the first time as an adult I found out that Post ‘Fruity Pebbles’ were gluten-free and proceeded to eat them as a diagnosed celiac, and all the memories of Saturday morning cartoons came flooding back to me and I wept as I ate. My spirit was filled with love and joy as I could again eat something that connected me to the past. It’s kind of like smelling something that reminded you of your passed on Grandfather…only this time, it was food.
From it’s inception, Glutenberg has been creating great gluten-free beer…
In January 2016 when the Glutenberg Craft Brewery happily supplied me with a few gluten-free ‘Glutenberg Blondes’ I was once again filled with love and the memories that took place when I was a young man who had no clue what celiac disease was and was still years away from being diagnosed with it (I was diagnosed in 2008), Glutenberg tasted like high school. While some people would say it was either the best or worst time of your life, I was taken back to the times me and my buddies would go to the cottage and drinking barley based beers or the time my little sister and I would sit in the back yard (funny enough at my Grandparent’s) and drink those same barely based beers on what we eventually referred to as ‘Fun Friday’. The Glutenberg Blonde reminded me of a beer I once loved (and could not have because of my diagnosed celiac disease) and triggered something in me that has been undying since that very first sip; my love of the Glutenberg brand.
From it’s inception, Glutenberg has been creating great gluten-free beer and expanding to create new and promising ways to help out the other craft breweries around them that need just that little bit of help. A program where the vats at Oshlag (their own non-gluten-free distillery) can be rented out to other craft breweries and make much bigger batches and maximize Glutenberg’s own competition’s profit margin and creating bigger batches of a different craft beer. Or a program that helps to distribute smaller breweries brands and help get those unknown and unnamed craft brews to those who might never get it, and help out the small guy.
Glutenberg has become the big brother to all the craft breweries it works with. I stood in a room filled with all kinds of other cans and bottles of beer and was taken aback at how Glutenberg is always helping out those who need it. Companies that are looking for that outreached hand to get their name out there. Glutenberg not only treats everyone in their brewery like family, but even their competition gets treated as such; FAMILY.
It’s not everyday you get to sample award winning gluten-free beer with the Chief Operating Officer of a brewery, and aside for great tasting drinks, I was treated to amazing conversation in an environment that made me feel at ease. Glutenberg not only supplies gluten-free beer to celiacs all over it does amazing things locally to recycle beer cans, and consistently sending back the spent grain to the providing farmer once Glutenberg has finished extracting the sugar from it. The farmer can then feed his soils with the spent grain. Glutenberg has different technologies to create gluten-free beer with presses and countless ways to create new and innovate products that are all gluten-free and safe for me… a diagnosed celiac.
As for how ALL the beer I tasted: (click HERE to see what they offer) I loved them all. From the Blonde to the IPA (which is one of the best beers I have ever tasted) to the White and I even got to take a stab at tasting the ASAP gluten-free beer which is only avail be in Quebec at the time of my visit. A gluten-free IPA infused with flavours of Pineapple, Simcoe Hops and Peach. All great all unique. Even tasting a gluten-free beer made with olives and another made WITHOUT maple syrup that tasted like maple syrup. All of the beers that Glutenberg allowed me to taste were just great.
While some flavours of beer I sampled didn’t come out as my favourite in the line, there was still a remarkable taste to every one of them…
It’s not everyday you get to sample award winning gluten-free beer with the Chief Operating Officer of a brewery…
I spent the day travelling to Montreal, Quebec, toured a brewery, sampled gluten-free beer and had great conversations with some amazing people. Glutenberg welcomed me with open arms and if you’re not a fan of gluten-free beer, give Glutenberg a try. And if you’re a fan of drinking beer, give Glutenberg a try.
I thank everyone at the Glutenberg Craft Brewery for taking time out of their day to show me around.
My train ride to and from Toronto, Ontario to Montreal, Quebec was paid for by the friendly people at Glutenberg.
As a human being you probably have a desire to go out to a restaurant and have a bite to eat. Whether its a solitary dinner alone, a private intimate evening with a loved one or a group outing with friends or family. Chances are, you have thought about it at least once. For those who don’t know, this kind of thinking can cause anxiety to a diagnosed celiac. No one considers food to cause anxiety. Guess what? It can.
Finding the right place to eat out can be a trial on its own.
There are many factors to consider when deciding to dine out and eat at a restaurant. Making sure that they have some semblance of what gluten-free is should be the first sign that you’re possibly in the right hands. Gluten-free menus are often indicators that a restaurant has their stuff together an dare doing what they can to provide meals for everyone. It’s always amazing when eating establishments can create gluten-free food.
Above everything, a fully gluten-free restaurant is the PLACE you want to go. As diagnosed celiacs you know that your butt is covered and there is no worry about cross contamination of gluten-full and gluten-free food. The shame of it all, is that a fully gluten-free restaurant is hard to come by (YES there may be on win your town, but that doesn’t mean that there is one in every town).
You can’t truly search the county for a gluten-free restaurant when you live in a small town in Northern Canada, it’s just not practical.
The safest place for diagnosed celiacs to eat is obviously their own home, but the need to go out, interact and be social can be far to great of a feeling than sitting home all night and all day and for the rest of your life stewing about not being able to go out for lunch with friends.
Yes. Salad is always an option.
The only rule that truly exists when dining out as a diagnosed celiac is whether or not the diagnosed celiac is comfortable to do so.
With salad available, that means some kind of gluten-free food is available at the dining hall and you can go out to eat.
It’s not always enough. But it’s a start.
Is there anyway to tell in a restaurant truly cares about the need for you to eat gluten-free?
1) If there is an option on the menu for gluten-free you can be assured in the fact that the kitchen (and subsequent chain) have some knowledge abut what gluten and gluten-free is.
2) When telling the server about having to ‘order from the gluten-free menu’ they as if its due to celiac disease or an allergy. Better yet, any mention of celiac disease from this person should give you a better sense of security.
3) Does anyone in management come out to your table to talk to you? Kitchen Manager. Head Chef. Restaurant Manager. Assistant Manager? These are all people that should come out and see you and see that your order is processed properly.
There is no list or rules of how to do gluten-free at a restaurant. The places that have gluten-free options often govern themselves and do a pretty good job at it. By self regulating they can control what comes and goes from the kitchen. Each person has a job to do and handles one particular section of food and can be monitored more closely. The only rule that truly exists when dining out as a diagnosed celiac is whether or not the diagnosed celiac is comfortable to do so.
None of this applies to eating out in TRUE ‘rules’ fashion. Each individually diagnosed celiac is in charge of their own bodies and what they eat. Under no circumstances should anyone be told what they can and a can’t eat. If you have to eat 100% gluten-free for medical reasons like being diagnosed with celiac disease, then, make sure you do. Make sure you feel safe when you dine out and make sure that your voice is heard.
There is always an organization hoping to find the cure for a disease, illness or ailment. Institutions like this are always for the betterment of civilization and that’s what makes the world a greater place to live; people helping people though tough times with the aide of science.
Science is truly an amazing thing. There is no way getting around that solid fact.
With so many immediate and more deadly diseases out there in the world needing more attention, it’s clear to see that celiac disease, one of the most common (and unknown and misunderstood) diseases doesn’t need a cure. Celiac disease is best described as; the body being unable digest or cooperate with the protein gluten, which in turns treats it as a sort-of poison. If you’re diagnosed with this disease, you know that there is a lot more to that, what, with its 200+ symptoms and varying amounts of side effects when you ingest gluten. The ONLY way to treat celiac disease is with a 100% medically diagnosed gluten-free diet. It’s as simple as that.
There have been products on the market that are made to attempt to make diagnosed celiacs believe that they can eat gluten-filled food by chewing a pill, or render the effects of ingesting gluten with a drink, but, they’re all wrong. The body doesn’t work that way, and science hasn’t moved far enough along to marry preventative measures with gluten-filled food.
Celiac disease is best described as; the body being unable digest or cooperate with the protein gluten, which in turns treats it as a sort-of poison.
There is no cure for celiac disease and there shouldn’t be one. There doesn’t need to be one.
After the initially diagnosis of celiac disease, it’s fairly common that you won’t feel better right away by going on a gluten-free diet. The body needs time to heal from all the effects of ingesting gluten for the number of years that you went undiagnosed. But, if you can fix or aide a disease with just diet; why do you need a cure? Out in the world many forms of cancer run rampant and destroy lives and families, thats where research can go to find a cure. AIDS, MS, Parkinson’s Disease, to name a few. All possible life threatening, all without cures. These are diseases that need cures.
By stopping and asking your individual self if you really need a cure for your celiac disease, you see that it’s only for selfish reasons; so you can eat “regular” food. By regular food I mean, eating out at a restaurant with no worry of your food being cross contaminated with gluten or being able to stop at any fast food joint to grab a burger when you’ve run out of time at the end of the day. Having celiac disease means having lost the convenience of food. Having celiac disease means constantly worrying about your food and whether of not it’s been contaminated. Having celiac disease means many trust issues surface at times of dinner. Celiac disease has more issues that just food, as you can see there are can be many internalizing issues. Food is at the top of the list.
There is no doubt that having celiac disease makes us all better problem solvers.
There could be reasons that an diagnosed celiac wants a cure so that maybe it’s easier to travel and that maybe you can eat out with no worry, or eat at restaurants while travelling and not have to worry. Looking for a cure to celiac disease really comes down the individuals ability to be prepared: Find out where you can eat while on vacation. Stay at gluten-free/friendly resorts. Take gluten-free snacks on the plane. Travel can be scary for people with celiac disease, but as long as you plan ahead, everything will turn out okay. A cure does’t need to be in place to fix all that.
You don’t need a cure for celiac disease just so you can eat canned soup and not worry about it. There is already a method for controlling celiac and keeping your body safe and that’s with a gluten-free diet. Yes, it can be tough to see a child struggle with not understanding why they can’t eat the cupcakes brought into the school by a classmate or play with the Play-Doh. Those instances is what makes celiac disease unique. By finding alternative ways to eat and be creative about our celiac and gluten-free lifestyle we find ourselves creating better building blocks for who we are and how we grow as individual people. There is no doubt that having celiac disease makes us all better problem solvers.
Celiac disease is the calmest of the diseases across the spectrum. It’s never ideal to be diagnosed with it, but it’s better than having an immediate, life threatening and deadly disease. With celiac disease, your body can sometimes be totally against you, but it’s treatable, and in the simplest way: a gluten-free diet.
The treatment of celiac disease with a gluten-free diet is there and the support system of the celiac/gluten-free community is there, families, friends and loved ones are there, so finding a cure for celiac disease should be in the back of our minds.
No one has to agree on how they feel about their own individual celiac diagnosis and own state of being within their communities sharing the disease. Somedays it’s hard to live with celiac, somedays its all rainbows and puppies and somedays, after years of being diagnosed and developing a rhythm and knowing how your ‘new’ life goes, celiac disease is second nature and just a part of your daily routine. There doesn’t need to be a cure for celiac disease, just an understanding that, things could be worse, only they’re not.
There doesn’t need to be a cure for celiac disease because it’s one of the things that makes you unique and thats a good thing. Which in turn makes celiac disease… a good thing.
The views expressed above are of my own views on the subject of a cure for celiac disease. Every single person is well within their right to feel 100% different from what I think. By reading the above article, you can plainly see that I don’t feel the need for a cure for celiac disease. I understand if you don’t feel that way at all. We’re all entitled to our own opinions and thats what makes our world great.
I’d love to hear what you have to say about it. Email me at email@example.com and tell me about it.
Gluten is hidden in every kind of food you can imagine. When you look at it, the list is gigantic. Not just food, but beauty products and deodorants and even in glue for the crafts with the kids.
Gluten, gluten gluten. Saying those words and people get caught up in the ‘fad’ that is the gluten-free diet. Individuals that are on the gluten-free diet for non-medical reasons never have to worry about cross contamination. And that’s where it is.
The cross contamination of ONE crumb of gluten. One speck; the size of a pencil point, of an average type wheat based bread can send the body of a diagnosed celiac into a frenzy and trigger over 200 symptoms (ranging from mad poops, brain fog and even acne). Cross contamination is the second thing that diagnosed celiacs have to worry about, the first being whether the food we’re eating is actually gluten-free. If celiac’s aren’t worried about the food in front of them, they’re usually worrying about the food around them. It can be a vicious cycle.
That mentality is something that a lot of people don’t understand. That’s why celiac awareness is so important. Educating the public about celiac disease and informing those who live with us about the harmful effects of cross contamination and intentional/accidental gluten ingestion.
It’s a fact that some diagnosed celiacs live in shared food households. Situations like that can’t be avoided for reasons that aren’t anyone’s business, but when issues of cross contamination and constantly dodging bread crumbs on the kitchen counter become a daily problem; switching to an ALL gluten-free household might be the next logical step.
‘Never having to say you’re sorry’ is a great little saying to throw around when it comes to the people that you live with. But, have you ever considered saying ‘never having to ask someone to use a separate utensil to spread the sour cream’?
A simple and effective way to avoid gluten cross contamination is by using different utensils every time you dip into the peanut butter or the mayonnaise. When one person in the house has celiac disease, a very serious illness, that can only be treated with gluten-free food, this path to maintain a healthy life is very easy too do. After laying out the rules and the ground work for this procedure the percentage of gluten cross contamination diminishes.
By being a diagnosed celiac in a shared food house hold, you become your own mega-advocate and spout off what should be done about gluten-free food, your symptoms and the dire effects of ingesting gluten is like due to cross contamination. It’s when this simple rule isn’t followed that the blood boils. Witnessing someone across the table use the same spoon to spread sour cream on a flour based tortilla shell and place the spoon back in the container like there was no care in the world. Ignoring the ONE SIMPLE RULE in place to protect you.
In these types of homes celiac advocacy is important as much as it is in the public. Start locally and move on to the world. A diagnosed adult can speak for them selves, but a child with celiac might not be able to stand up and say that kind of behaviour isn’t right. A simple rule like using a different spoon can mean the difference between having a great day, or spending the next few hours in the washroom with mega-poops and the next week feeling weak, sore and tired, possibly missing work or school or social gatherings or family functions.
Is it ignorance? Forgetfulness? Sometimes, the truth is never known.
Shared food households are common and they do work. Sometimes they need a little work. No one is perfect and what works well for one family might not work for the next. As long as there is someone in the home who supports and aides in the food rules like a wife, husband, sister or mother then the ride with celiac disease and shared food households goes a lot smoother.
Everything takes time, patience and practice. Even with celiac disease. Especially with celiac disease.
When I get a chance to review gluten-free food, I make no qualms about how I feel about it. It can be good or bad or tasty or terrible. I’m honest enough to tell you what I think of food. Luckily, in all my years of being able to give you honest reviews of gluten-free food, it’s rare that I find one that tastes terrible.
Don’t think negative about what is happening today because you need to click HERE to see what Montgomery Inn is all about.
World Famous MONTGOMERY INN bbq sauce claims to be the best of the best. Here in Canada, Kraft makes an exceptional bbq sauce, but I will tell you this right up front; MONTGOMERY INN bbq sauce blows it out of the water. While I am lucky enough to get my hands on some amazing gluten-free food, I also happen to come across the best gluten-free food. For instance, the Tomato Bisque soup from Cori’s Cafe is the soup in which Campbell’s needs to get their head checked. The Tomato Bisque from Cori’s Cafe is what all soups should be measured by (I stand by that 100%). It looks like Kraft needs to step up their game, because MONTGOMERY INN truly has brought about a world famous bbq sauce. A bbq sauce in which everything needs to take it’s cues from.
I liked the bbq sauce from MONTGOMERY INN so much, that I was finding excuses to pour it onto my food. I was frying veggies and putting the bbq sauce on. I was having gluten-free hot dogs and using as much as I could. The flavour was just perfect. A mild taste of what a bbq sauce should was all over this MONTGOMERY INN bbq sauce.
In addition to being gluten-free and being made without high fructose corn syrup, the sauce has always been fat free, peanut-free, dairy-free, soy-free, and tree nut-free.
I make no qualms about my food.
I am a diagnosed celiac and have to eat 100% gluten-free in order to maintain a healthy lifestyle. Because of this, a lot of the foods I ate as a child have been crossed off and are now inedible to me due to the amount of gluten in them. Aside from the taste of MONTGOMERY INN bbq sauce there was a weird connection I felt to it… and I couldn’t put my finger on it.
Then I realized, the MONTGOMERY INN bbq sauce reminded me of my grandparents (both of which passed away in 2010). The taste of the bbq sauce, somehow transported me to when Grandpa would cook steak on the bbq out back of their place and when Gramma would tend to the massive platters of meat in the kitchen. Then, all of us as a family would eat like kings and create memories for a lifetime. Little did I know, the gluten-filled food of my past could trigger current gluten-free memories now.
MONTGOMERY INN bbq sauce did that which a lot of food hasn’t: created an emotional response.
The MONTGOMERY INN bbq is good. Probably the best bbq sauce I’ve ever had. But, they get an added bonus for helping me remember memories I thought were washed away with time.
As an added bonus: the lovely people at MONTGOMERY INN want to make sure you can have some bbq sauce for yourself with an added money off bonus. So click HERE to shop with the coupon code KINGGLUTENFREE and tell me you love this bbq.
I was not paid in anyway for this honest food review. I was given some sauce. I ate some sauce. You read about the sauce.
When someone gets diagnosed with celiac disease they often talk about that one food that they happen to miss. The one gluten-filled food that they can’t find as a delicious and unique gluten-free alternative. What’s really funny, is that at the same time I started the process with MARY’S GONE CRACKERS to review their own gluten-free food I happened across a Facebook post on one of the forums I’m apart of, and the person who wrote it was saying that they missed regular gluten-full crackers and that the MARY’S GONE CRACKERS filled that gap.
While preparing for my review, this Facebook post gave me hope that I would be coming in hot with an amazing tasting gluten-free product.
I was right.
My MARY’S GONE CRACKERS story starts a little different than most kinds of reviews; instead of the company sending me a box of pre-selected food, I had the unique ability to go and pick out exactly what I wanted from the store. My own flavours and my own way. Just like I would be able to do if I was shopping. It added a really cool element to how I was going to tackle this review.
There was no end to what I could pick from and that opens to door to a lot of what I could do; Herb crackers, black pepper crackers, super seed and onion. The list was pretty big, because it went into Thins and cookies and a lot more product that I honestly didn’t realize MARY’S GONE CRACKERS carried. I was pleasantly surprised.
Gluten-free crackers. Gluten-free MARY’S GONE CRACKERS Black Pepper and Original and all of them are just great. All produced in a dedicated gluten-free facility and never once did I feel like I was being left out of an flavour when eating them. You’ll find that I tend to eat with my heart and eating food is an emotional experience for me and the Black Pepper crackers reminded me of the pepper you would put on tomato soup when I was younger. There was distinctive smell and subtle taste of my childhood that I really dug. The crackers them selfs are gluten-free and vegan and organic and they are fairly hard. It’s not a soft cracker by any means, but the rigidness of them is a perfect plate/spoon/scoop for all kinds of fun things.
I love putting weird stuff on my food. I douse all my food in maple syrup, or put ketchup in my mashed potatoes and the MARY’S GONE CRACKERS gluten-free crackers were a perfect opportunity for me to flex my creative food muscles. Yes. I know they are good crackers and yes I wanted too find fun ways to eat them as opposed to just adding cheese to the top. So, I got me some cream cheese with a dollop of bbq sauce. Yes, bbq sauce. And I’ll tell you. I dare you to come up with a better and more simple food topping than that.
But, while I was out and buying all these awesome gluten-free treats, my daughter wanted to get some gluten-free chocolate chip cookies to share with me (she doesn’t need to eat gluten-free, but I do, due to my diagnosed celiac disease) and by coincidence MARY’S GONE CRACKERS makes such a thing. I like them. They’re perfectly bite sized and the right amount of chocolate and because they are a special gluten-free treat I can share with my daughter, I send one to school with her as a reminder of the treat we share and the time we went to the store to buy it.
MARY’S GONE CRACKERS gluten-free crackers were fun and a surprising treat. I found myself eating them for dessert after dinner, which says a lot about a food product. You NEVER have to take my word for the flavour value of a food, just go out and get your own box and see for yourself. Then get back to me.
I was not paid in anyway for this food review. I was only provided with free food coupons to provide to the grocer for my review. I did get a cool tote for all my shopping needs. All thoughts, ideas and opinions are my own.
Standing at one side of the yard and minding my own business, is something that happens once in a while. Its actually not very common that celiac disease comes up at all in my work place. Everyone knows I have it and goes on with their life. At no point has in interfered or played a negative role in the day to day operations of my work day.
“I could never be gluten-free”
When those two words are spoke ‘gluten-free’, of course my ears perk up and I start to pay attention. My interest is peaked at where the conversation is going. Two things that ALWAYS go hand in hand are celiac disease and food being gluten-free. It’s just that, what direction would that conversation go: negative or positive?
My first question is; why couldn’t you be gluten-free? If you were diagnosed with celiac disease you’d have to be gluten-free to maintain a healthy lifestyle.
“The food tastes terrible”
Before I was diagnosed with celiac disease I never liked hot cross buns. To this date, I still don’t like them. There are always varying kinds of food out there that no one likes. Regardless of whether or not they are gluten-free. There are many kinds of brands of foods out there ON BOTH SIDES of the gluten-food spectrum. Yes some taste terrible, and others taste awesome and others taste okay. Lumping all the gluten-free food into the ‘terrible tasting’ category shows how closed minded people are to what is out there and available in the gluten-free variety. by automatically thinking that all gluten-free food tastes bad shows ignorance to what you know about food and what a diagnosed celiac has to go through when A) eating gluten-free food B) finding good tasting gluten-free food and C) explaining what celiac disease is.
Purveying the myth that all gluten-free food tastes bad is not just a dis-service to diagnosed celiacs, but to the individual who feels that way. That type of thinking reveals their ignorance.
Some of those with lactose intolerance can take a pill to help them digest the lactose and go about eating their favourite dairy products. Some of them don’t have to have the lactose free ice cream or cheese and opt to have the real stuff. Celiacs don’t get that choice.
I’ve said it before that the education of celiac disease and gluten-free go hand in hand. One always begets the other, and when you witness it happen first hand, you truly see why it’s needed. As a diagnosed celiac, I know that there is terrible tasting gluten-free food. I don;t need to be reminded of it overtime I talk about it. In fact, before I was diagnosed with celiac disease, i remember there being some terrible tasting gluten-filled food too.
See. Bad tasting food on both sides. I know, because i’ve lived bon both sides.
No one asked you to go gluten-free, so if you don’t want to be gluten-free, don’t be. I am a firm believer that everyone does what they want. Do what makes you happy, and I have to reason or place to tell you how to live your life. My opinion is that, if you don’t have celiac disease or have been instructed by a medical profession, like a PhD carrying doctor, there is no need for any individual to be on a gluten-free diet.
If someone is being a turd and turns up their nose because you’re serving apparently bad tasting gluten-free gravy at the Thanksgiving table. Remind them that the mashed potatoes in front of them are gluten-free and so is the chocolate milk in their glass.
Not all gluten-free food tastes bad. You’re just being unreasonable.