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I've Finally Broken Through!

elye

By elye
in Publications & Publicity

Recommended Posts

elye Community Regular
elye
Posted

How exciting...

I have written the Globe and Mail (the big Canadian national newspaper) health editor, twice, and our local paper, twice, about celiac disease and all the compelling things that we all know: the surprising incidence of the disease, the myriad of symptoms, the eventual scary consequences if it is not addressed, etc. I also have written to two local radio show personalities with the same info and a request to feature it on one of their shows. Well, no surprise...I heard nothing from anybody. Well, I wrote a letter to our Ottawa Citizen yet again yesterday, responding to an article that appeared a couple of days ago that spoke about our modern world of gluttony, and how so many of us are willing to put up with the gastrointestinal distress that comes with too much food in exchange for overindulging in excessive processed food. I jumped on this, and wrote in about how for countless numbers of unsuspecting people, the diarrhea, constipation, cramps, etc. may not have anything to do with HOW MUCH one has eaten but WHAT one has eaten: gluten. I continue from there. And they are publishing it. I am SO happy. So anyone in the Ottawa area, check the Citizen out Saturday or Sunday, the letters section. It can also be read online. Gotta start with a small audience, and hopefully it can grow!

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Generic Apprentice
Generic
Posted

That's great! I find the squeaky wheel aproach works pretty well.

Jestgar Rising Star
Jestgar
Posted

WOOOHOOO!!!! Good for you!

RiceGuy Collaborator
RiceGuy
Posted

Fantastic!!

On behalf of all Celiacs, a big Thank You seems most fitting. I hope it open the eyes of many readers.

MurrayM Rookie
MurrayM
Posted

This is me giving you a great big pat on the back!!!

When your letter gets put on the papers website, could you post a link to it on this thread? I'd love to read it.

Murray

elye Community Regular
elye
Posted
  • Author

Yep, sure thing. Should be tomorrow, which is great because Saturday is their BIG distribution day. I'm hoping there will in turn be written responses to my letter, and one big snowball.... :)

darlindeb25 Collaborator
darlindeb25
Posted

I found this in another forum and will be taking it to our local news station. They did a segment on celiac disease a month or so ago and I am hoping they will pick up on this and follow through:

Public Service Announcement: Spreading Celiac Awareness Nationwide

Celiac Disease...If you

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elye Community Regular
elye
Posted
  • Author

Wow, Deb, that is fantastic...I'm on it!

Mtndog Collaborator
Mtndog
Posted

That is awesome!!!!!!!!!!!!!!!!!!

Viola 1 Rookie
Viola 1
Posted

Congratulations on getting published! That's fantastic! Good for you for being so persistant. :D

Thanks Deb for all that information.

elye Community Regular
elye
Posted
  • Author

Okay! Almost a week later, but it's finally appeared:

Open Original Shared Link

wowzer Community Regular
wowzer
Posted

Great article Emily. I live in the USA, but was born in Canada. My little sister was diagnosed with celiac at a year old. The more I'm reading about celiac, the more of my symptoms fit. My blood test came out negative. A lot of my symptoms fit DH. I have had so many different rashes that were called anything from poison ivy to impetigo. I have been taking synthroid for over 10 years. My immune system has been out of whack for a long time. I finally went gluten free the beginning of the year. I have had many improvements since doing this. I'm 52 years old. I still am in the learning process, but have found I'm much more sensitive to gluten. Wendy

Ursa Major Collaborator
Ursa Major
Posted

Excellent article, Emily. I e-mailed it to my oldest daughter in Kanata, she may find it interesting.

ArtGirl Enthusiast
ArtGirl
Posted

Well written article, Emily. What a great thing that they published it. This may lead the way for more articles.

Great job.

elye Community Regular
elye
Posted
  • Author

This is so great...you cannot imagine the number of people who have come up to me today and said, "Wow! Saw your article...great stuff! So, you have this illness. You know, I'm suspecting that (fill in "I", or "my daughter", or "my mother", as they varied from person to person) may have this, too." And that's the only in I needed. It will be interesting to see if the letter has any written responses. The one thing I now regret not mentioning in the article (it's tough, because you only have a maximum of three hundred words) is the eventual consequences if the condition is not addressed. Hopefully those who suspect will go to their GP, who will tell them. Or the GI that they hopefully get a referral to...

Mtndog Collaborator
Mtndog
Posted

YEAH- THAT is great!!!!!!!!!!!!!!!!!!

Viola 1 Rookie
Viola 1
Posted

Super job Emily!! You've done us all proud!

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      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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