A Gluten Free Podcast

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A Gluten Free Podcast
Episode 257
 
My guest on today’s episode is accredited practising dietitian, Joanna Aaron. We’ll talk about navigating the health of the gut microbiome on a gluten free diet, gut dysbiosis, how coeliac disease can influence our gut microbiome and the psychological toll of coeliac disease.

What we’ll cover:
* How Joanna and I connected
* Joanna’s guest blog on our website
* Joanna’s individualised approach to dietetics and giving different tools and strategies to help her client’s overall health
* How Joanna developed an interest in coeliac disease when working at a GP clinic
* Joanna’s own gut disturbance journey and Joanna’s children having gut issues
* Dealing with coeliac disease clients who are scared and overwhelmed when they initially book in
* Common issues and questions Joanna has from her coeliac disease clients
* How a gluten free diet involves looking after your gut microbiome
* Reflecting on my own disbelief, fear and overwhelm when initially diagnosed with coeliac disease
* Defining the gut microbiome and how coeliac disease affects the gut microbiome
* The immune system beginning to attack gluten and how the gut microbiome
* Gut dysbiosis definition and how coeliac disease can influence gut dysbiosis
* How we can improve our gut microbiome when dealing with coeliac disease
* The quality of the gluten free diet
* Food variety and diversity supporting our gut microbiome
* Hypervigilance and overwhelm when diagnosed with coeliac disease and trying to not exacerbate these issues
* How Joanna navigates and helps her clients with the psychological toll of living with coeliac disease
* Having another person present at a health appointment
* How Joanna helps her clients reduce stress when dining out with coeliac disease
* The importance of planning and research before dining out with coeliac disease
* Working on balance in our coeliac and gluten free lives
* Having continuity in your gluten free diet
* Creating a food diary when booking in with a dietitian
* Following up with a dietitian
* The importance of a variety of plant based foods
* Joanna’s blog, Navigating the Health of the Gut Microbiome on a Gluten Free Diet
* How to connect with Joanna

Links
Follow Joanna Aaron on Instagram
Joanna Aaron Gut Dietitian
Navigating the Health of the Gut Microbiome on a Gluten Free Diet
Join A Gluten Free Podcast Facebook Group 
📬 Stay connected and share your coeliac story with us!
Email: hello@aglutenfreefamily.com.au
Instagram: @a.gffamily
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https://www.aglutenfreefamily.com.au/ 
This podcast reflects personal experiences and is not medical advice. Please consult a qualified healthcare professional for individual guidance.

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A Gluten Free Podcast
Episode 256

On today's episode we'll hear from Ashleigh and her daughter's coeliac disease diagnosis. Ashleigh shares her struggles navigating her daughter's diagnosis, particularly in the health system, at school and in broader society. 

What we'll cover:
* How getting Ashleigh's email sharing her daughter's coeliac disease diagnosis reminds me to continue to work hard in the gluten free space
* Ashleigh's daughter's coeliac disease symptoms and what led to her diagnosis
* Going to a nutritionist to ask about her symptoms
* A Europe trip making Ashleigh wonder if gluten was causing her symptoms
* Allergist prompting the coeliac disease diagnosis process
* Grieving Ashleigh's daughter's coeliac disease diagnosis and transition to gluten free diet
* Having to be gluten free and diary free
* Lack of information and resources for Ashleigh's daughter
* Lack of awareness and knowledge in the education system with teachers
* The overwhelm of parenting a child with coeliac disease
* The difference in awareness between coeliac disease and allergies
* Just because you can't see the gluten damage, doesn't mean it isn't happening
* Frustrating situation around coeliac disease at a hospital and pharmacy
* My reflections around the lack of awareness around coeliac disease within society
* How difficult conversations around coeliac disease and the gluten free diet with others can lead to positive changes and more awareness
* How we're working to change things at A Gluten Free Family
* How you can share your coeliac disease story with us
* How sharing our coeliac disease diagnosis stories is so powerful and helpful

Links
Read Ashleigh's Guest Blog: My Daughter Was Six When We Discovered She Had Coeliac Disease 
Join A Gluten Free Podcast Facebook Group 
📬 Stay connected and share your coeliac story with us!
Email: hello@aglutenfreefamily.com.au
Instagram: @a.gffamily
Sign up to our newsletter
This podcast reflects personal experiences and is not medical advice. Please consult a qualified healthcare professional for individual guidance. 
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Send us Fan Mail
A Gluten Free Podcast
Episode 255

My guest on today’s episode is Food Allergy Industry Expert, Jasmine Lacis-Lee. We’ll talk about how gluten is handled at various levels in food manufacturing and why and how food companies choose their methods of disclosing their ingredients and possible allergens in food packaging. We’ll also discuss an upcoming world-first reference dose for gluten.

What we’ll cover:
* Jasmine’s previous work as a food analyst and various roles in the food industry
* Current role in Merieux Nutrisciences ensuring food manufacturers have an independent laboratory to send their product to, allowing their food to be verified and checked
* Helping food businesses with food risk mitigation and food management practices
* Allergen Bureau origins and how Jasmine works on the board and as a director
* When mandatory allergen labelling came into existence
* Confusion around a product being gluten free
* Is a product safe to eat for people with coeliac disease if there’s no may contain gluten label and it’s gluten free by ingredient
* The manufacturing, processed and food safety risks in the process of making a product
* Scrutinising and investigating the ingredients from the supply chain from which the food manufacturers are purchasing
* The complexities and variability of various food manufacturers creating and packaging food
* How and why food manufacturers go about adding precautionary allergen labelling to their packaging (PAL)
* Confusion for clinicians and health care professionals around unclear labels in the coeliac and gluten free space
* Plain English Allergen Labelling (PEAL) in force and how PEAL is helping people with coeliac disease navigate labels
* Australia beginning to set a standard within CODEX bolding allergens is a requirement
* Defining Voluntary Incidental Trace Allergen Labelling and how the program is helping food manufacturers identifying food risks and reduce exposure to these risks
* The first reference dose for gluten on food packaging and what this will mean for the coeliac disease and gluten free community
* The gluten reference dose being determined by studies around patients with coeliac disease specifically
* How the gluten reference dose could help Australian food manufacturers with labelling as well as international labelling
* Will the gluten reference dose be mandatory or enforceable?
* Breaking down the myths and misconceptions around may contain gluten statements
* Why food manufacturers choose to or not to add a ‘may contain gluten’ statement
* Allergen management processes for food manufacturers
* Differences between a gluten free facility and one that handles gluten on shared lines and the processes at play
* What a food manufacturer must do in the cleaning process
* Why and how a food manufacturer puts a gluten free claim on a product 
* How close are we to an international food standard to declaring gluten in food packaging?
* How the reference dose for gluten may implement the gluten reference dose
* Is 20 parts per million safe for people with coeliac disease?
* Where Jasmine would like to see changes in food safety efforts focussed here in Australia currently and into the future for people living with coeliac disease
* Educating clinicians, health care professionals around the complexity of how our food is made and navigating label reading for people with coeliac disease
* How to connect with Jasmine

Links
Merieux Nutrisciences AQ
Allergen Bureau
New Reference dose for gluten
Latest podcast with Professor Jason Tye Din discussing a reference dose for gluten amongst other coeliac disease research and updates
VITAL - Voluntary Incidental Trace Allergen Labelling
Understanding the ‘may contain gluten’ statement
Jasmine Lacis-Lee on Linked In
Join A Gluten Free Podcast Facebook Group 
📬 Stay connected and share your coeliac story with us!
Email: hello@aglutenfreefamily.com.au
Instagram: @a.gffamily
Sign up to our newsletter
This podcast reflects personal experiences and is not medical advice. Please consult a qualified healthcare professional for individual guidance. 
Support the show

Send us Fan Mail
A Gluten Free Podcast
Episode 254

On today's episode we'll talk about the new coeliac disease trial named DAISY which is testing the effectiveness of a coeliac disease drug for those who are adhering to a gluten free diet but experiencing ongoing symptoms.

What we'll cover:
* Nicole in our podcast Facebook group sharing a Nine News segment on a new coeliac disease clinical alongside a woman's coeliac disease and gluten free journey
* Sharing this news segment on social media and gaining insights from the comments section
* What is this new coeliac disease clinical trial?
* Defining the DAISY Study
* How the clinical trial works and the aims of the study
* The eligibility for interest and participation for this clinical trial
* My thoughts around this current coeliac disease clinical trial
* Larazotide Acetate reaching Phase 3 in clinical trial but discontinued
* Living a gluten free life alongside you
* Being able to have another intervention other than a gluten free diet
* Questions I have around this potential drug for treating coeliac disease symptoms
* Interleukin 2 blood test holding hope
* Professor Jason Tye talking about the Interleukin 2 blood tests, updates around oats and more coeliac disease research updates
* Why remaining curious and asking why is so important in our coeliac disease and gluten free lives
* Keeping you up-to-date with coeliac disease research

Links
Sign up to new DAISY Coeliac Disease Clinical Trial
Nine News Segment on Coeliac Disease Clinical Trial
https://www.daisycdstudy.com/
Larazotide Acetate reaching Phase 3 in clinical trial but discontinued
Alexis Fosler discussing the mental health toll of coeliac disease
Join A Gluten Free Podcast Facebook Group
Jason Tye Din previously talking about the Interleukin 2 blood test and other research updates in the coeliac disease space 
📬 Stay connected and share your coeliac story with us!
Email: hello@aglutenfreefamily.com.au
Instagram: @a.gffamily
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Photo by National Cancer Institute on Unsplash
This podcast reflects personal experiences and is not medical advice. Please consult a qualified healthcare professional for individual guidance. 
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Send us Fan Mail
A Gluten Free Podcast
Episode 253

Running a small business is hard at the best of times, let alone in this current tumultuous financial climate and especially when it comes to running a business in the gluten free niche where consumers’ budgets are already blown out by the rising costs of gluten free food, often having to outlay 2-3 x the amount for a gluten free bread loaf compared to their gluten-containing counterpart.

The businesses in today’s podcast are up against so much - the rising costs of ingredients, shipping and freight costs, rising employee wages, GST, rent - the list goes on.  Yet they continue to show up for this community? Why? Because of YOUR support. Today, you’ll hear candidly from the businesses you know and love - most from Sydney but a few from Melbourne too.

You’ll hear what they’re actually dealing with - not just what you see and hear on social media. You’ll hear from humans with feelings who take every comment - positive and negative to heart. You’ll not only hear the reality of what these business owners are dealing with but how we as consumers in the gluten free community can help THEM the most right now. I feel like this conversation is the first of many. As I wrapped up this call with all these business owners, there were many other subjects and other business owners I feel need to be heard as well. Perhaps it’ll be the first of more of these types of round table discussions. I know you’ll find it a super interesting and helpful listen. 

My guests on today’s episode are various gluten free business owners based in Sydney, Melbourne and Brisbane. We’ll talk about the current state of the small business landscape in the gluten free niche, the struggles faced by these business owners and how we can support these businesses to make sure they keep their doors open for us.

What we’ll cover:
* Introducing gluten free business owners in the roundtable: Anthony Dionne, owner of Pasta Di Casa, Sebastien Syidalza, owner of Sebastien Sans Gluten, Janessa Rutter, own of Bask & Co, Sandra Hudson, owner of Hudson’s Bakery, Leanne Armstrong, owner of Iron Ramen, Kati Keksi, owner of katikeksi.com, Vivian Wang, owner of V’s desserts, Nadja, owner of Quokka Pastry
* How Sebastien Sans Gluten is currently travelling and how Sebastien is dealing with the costs of ingredients, increasing the price of his food
* How a one star Google Review impacts Sebastian Sans Gluten
* Importance of leaving a positive Google Review
* Vivian’s experience dealing with the rising costs of inflation, ingredients, etc
* Issue with training staff to serve people with coeliac disease and other dietary requirements and provide great service
* Kati Keki’s experience of dealing with negative feedback and comments within her community
* How Kati approaches negative comments and feedback on social media in regards to her blog
* Communicating your struggles to other small business owners and gaining different insights
* How Sandra dealt with a one star review
* Sandra being on the cover of The Daily Telegraph for winning the AMEX International Small Business Grant
* How the grant has changed Hudson’s Bakery
* How the current economy is impacting the hospitality industry
* Various grants available to small businesses
* How Sandra is navigating communicating with her customers in her newly renovated gluten free bakery, at events and markets
* How Janessa got started with Bask & Co. and where she’s at now with stocking online and in Woolworths stores
* Bask & Co. marketing as coeliac-safe, having Coeliac Australia endorsement and leveraging the coeliac market
* The process of having a product endorsed by Coeliac Australia
* How Nadja has found the lead up to opening up her first shop in Mosman, a few doors down from Pasta Di Casa
* Risks and opportunities Quokka Pastry in opening doors in Mosman
* How Pasta Di Casa has been joining forces with other business owners in the gluten free community to help create a bigger impact
* The power of collaboration in the gluten free niche
* How Leanne from Iron Ramen is handling business currently
* Iron Ramen communication with customers
* How Iron Ramen organises staffing and why they choose to work out of a food truck
* What helps these gluten free businesses continue to show up for the gluten free community
* What negative comments can do to business owners
* Zero-cost ways to help gluten free businesses
* Resources for small business owners
* Gluten free businesses being so pivotal to the gluten free customer base
* The importance of constructive feedback for businesses 

Links 
The Reality of Running a Gluten Free Small Business in Australia
Sebastien Sans Gluten response to negative Google Review
Hudson’s Bakery in The Daily Telegraph for winning the AMEX International Small Business Grant
Beyond Blue 6 free mental health coaching sessions for small businesses
Personalised mentoring calls through Service NSW Business Bureau
American Express Shop Small Program
Food and Business Accelerator Program (FABA)
Gluten Free Pasta Di Casa
Sebastien Sans Gluten
Bask & Co
Iron Ramen
Kati Keksi
Quokka Pastry
V’s Desserts
Hudson’s Bakery

Join A Gluten Free Podcast Facebook Group 
📬 Stay connected and share your coeliac story with us!
Email: hello@aglutenfreefamily.com.au
Instagram: @a.gffamily
Sign up to our newsletter

Photo by Patrick Tomasso on Unsplash
This podcast reflects personal experiences and is not medical advice. Please consult a qualified healthcare professional for individual guidance. 
Support the show