Ep 4 - Food Intolerances and Food Allergies - Interview with Heather

What this episode covers

On this episode of Unit Leader 101, we talk with Heather about food intolerances and food allergies in a unit and how to make it successful with all of those involved.  Heather also shares how ensuring that a large scale event was inclusive when it came to food, had a huge impact on the members attending.   Don't forget to subscribe to our mailing list to you get notified when a new episode comes out here   [00:00] - Intro [02:20] - Tell us about yourself [03:45] - What is the difference between a food intolerance and a food allergy? [05:36] - How do you manage food intolerances in your unit? [07:24] - Some favourite gluten free recipes [09:44} - What do leaders need to be aware of when planning for their units? [11:42] - What to look for on grocery store labels? [13:43] - What advice do you have for leaders?   Key Points from this episode: Being aware of the difference between a food intolerance and a food allergy Being mindful of cross contamination in your kitchens It's okay to ask families for advice and help   Gluten Free items that are recommended by Heather: Little Northern Bakehouse for bread. Made Good for granola bars and cookies Glutino for cookies Catelli for pasta Sabatasso's for frozen pizza Annie's Organic Gluten Free for mac & cheese (they have a non gf line as well so read the box) Schär for cookies, crackers and bread Barilla also has a gf pasta the kids like Dandies for marshmallows (this is a gelatin-free marshmallow. Most marshmallows are naturally gf) Freybe's for meat  Celiac Canada - GF Product Finder GF Product Finder - Celiac Canada If you enjoyed this podcast, please subscribe and share with all of your guiding leaders!   Unit next time, don't forget to share, and be a good friend.

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