#invisibledisability #ykköstyypit #keliakia #type1diabetic #celiacdisease
The statistics in this post draw from Helsinki University Open Repository, PubMed, The Lancet, Käypä Hoito, Diabetesliitto, Keliakialiitto, and THL.
Please keep in mind that I am simplifying a lot here. Many methodological details, definitions, and limits of the studies that are affecting the numbers are left out for the sake of a readable post.
But some notes about the numbers:
According to Allergia, Iho & Astma, food allergy prevalence is approximately 2 to 5% in adults, and 5 to 8% in children.
According to Käypä Hoito, reflux is very common in Western populations. The figure hereincludes people with reflux symptoms, whether or not they have been diagnosed through endoscopy.
According to Käypä Hoito, the estimated number of people living with celiac disease in Finland is around 130,000, not only diagnosed ones. One reason this matters is that celiac disease can also progress silently, with mild symptoms or no obvious symptoms at all.
According to Duodecim Terveyskirjasto, IBS is described at the level of population prevalence. In other words, this kind of number may conceptually include people who fit the criteria even if they have never entered the healthcare system or received a formal diagnosis.
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Credits, because who takes the photograph echoes in our expressions:
First photo by @d_clipz12
Second photo by @bayat.naser
#invisibledisability #celiacdisease #grief #revani
Food is something I have grieved deeply. The way joy and grief can exist so closely feels overwhelming.
In the “Reimagined” series, I returned the flavors I once loved but have been unable to eat for years, recreating them through multiple recipes and memory from before celiac diagnosis.
Revani is a type of syrup infused semolina cake, has reimagined gluten free.
You can check the sizes and prices on webpage of kitchen testimonies, under bites&batches category.
It is not freezing friendly. Tender temperature adjustments do not let flexibility in baking either.
You can place an order for freshly baked Revani, Reimagined.
Of course each delivery comes with nutrition amounts counted.
First photo credit: @erenoztekin
#olives #zeytinler #paşakadın #gluteenitontaelämää #turkishbrunch
The olives on the brunch table have a long story.
It begins with Marmarabirlik, involves pesticides, and extends to the Paşakadın Cooperative.
This post was going to be a somewhat somber one about olives, but then I learned about the Paşakadın Cooperative.
@pasakadin.koop
#honey #hunaja
Gluten-free takeover of Turkish Brunssi is approaching.
16–17 May, 10:00–15:00
at OmaMaa / Zestii Kitchens, Kallio, Helsinki.
As I imagine more accessible tables, it feels impossible to think of them as disconnected from the soil, from people, or from modes of production.
I want to give an account of every single item I bring to the table, but for now, this is also impossible.
In search of a frame for more accountable and transparent ingredients, here is the short story of the honey at the table, from Aytaç and Anna - Espoon /Helsingin hunaja.
#gluteeniton #glutenfree #simit #gluteenitonelämä #turkishbreakfast
Foods that are naturally gluten-free might be exposed to gluten during packaging process.
I’ll make GF simit and the only sesame seeds I could find has no GF info on it.
I couldn’t dare to assume its GF.
So I tested them with GlutenTox-Pro according to 20 ppm threshold.
Come to taste it at the brunch I am hosting on the 16-17 of May, Helsinki, Kallio, OmaMaa/Zestii Kitchens.
Spoiler! 👇🏻
GF simit is achieved 🤤
#coeliacawarenessmonth #gluteenitonbrunssi #inclusivetables #turkishbreakfast #gluteenitonelämä
🍽️🍽️🍽️🍽️ The details of the plates 🍽️🍽️🍽️🍽️
🎗️May is Coeliac Awareness Month. 16 May is Coeliac Day.
👥The tables we gather around accommodate diverse range of bodies. How many different recipes must come together to allow us to sit together at the same table, enjoying ourselves and feeling safe?
▪️Turkish breakfast is known for its tables where many small items come together, allowing everyone to eat what they like, which has a similar flexibility to Finland’s buffet culture.
☝🏻This time, the table keeps the variety of a buffet, but not the self-service format. All the small plates will be served together to each person at the table.
🍴For the brunch on 16–17 May, everything will be gluten-free and available for two food philosophies: vegan and vegetarian. Alongside the usual breakfast dishes, there will also be a small selection of delicacies known as the “Golden Day Platter”. 😋
🥯“Izmir Gevrek” is my own gluten-free recipe, created using ingredients available in Helsinki, especially the products of @virtasalmenviljatuote . It will be served to everyone; in future brunches, simit made from wheat flour will be available for those without gluten issues.
⭐️İzmir gevrek: İzmir’s version of simit, a crisp sesame-crusted bread ring.
⭐️⭐️The menu is designed egg&cheese based and gluten free in the beginning, adapted to fully plant based version.
❗️If you have other dietary restrictions, feel free to DM me so we can see whether something suitable can be arranged.
‼️If you need it, nutrition amounts will be happily counted 🌝
Cheers to inclusive tables! 🩷❤️🧡💛💚🩵💙💜🖤🩶🤍🤎
May 16-17, 10:00-15:00, Kaarlenkatu 15- Omamaa / Zestii Kitchens. @zestii.helsinki
Vegan / vegetarian table set
€24.50 · includes coffee or tea ☕️
🚶♀️🚶Walk-ins are very welcome,
🛎️ DM to reserve your spot
#coeliacawarenessmonth #gluteenitonbrunssi #inclusivetables #turkishbreakfast #kitchentestimonies
🎗️May is Coeliac Awareness Month. 16 May is Coeliac Day.
👥The tables we gather around accommodate a diverse range of bodies. How many different recipes must come together to allow us to sit together at the same table, enjoying ourselves and feeling safe?
▪️Turkish breakfast is known for its tables where many small items come together, allowing everyone to eat what they like, which has a similar flexibility to Finland’s buffet culture.
☝🏻This time, the table keeps the variety of a buffet, but not the self-service format. All the small plates will be served together to each person at the table.
🍴For the brunch on 16–17 May, everything will be gluten-free and available for two food philosophies: vegan and vegetarian. Alongside the usual breakfast dishes, there will also be a small selection of delicacies known as the “Golden Day Platter”. 😋
🥯“Izmir Gevrek” is my own gluten-free recipe, created using ingredients available in Helsinki, especially the products of @virtasalmenviljatuote . It will be served to everyone this weekend; in future brunches, simit made from wheat flour will be available for those without gluten issues.
⭐️İzmir gevrek: İzmir’s version of simit, a crisp sesame-crusted bread ring.
⭐️⭐️The menu is designed egg&cheese based and gluten free in the beginning, adapted to fully plant based version.
❗️If you have other dietary restrictions, feel free to DM me so we can see whether something suitable can be arranged.
‼️If you need it, nutrition amounts will be happily counted 🌝
Cheers to inclusive tables! 🩷❤️🧡💛💚🩵💙💜🖤🩶🤍🤎
May 16-17, 10:00-15:00, Kaarlenkatu 15- Omamaa / Zestii Kitchens. @zestii.helsinki
Vegan / vegetarian table set
€24.50 · includes coffee or tea ☕️
🚶♀️🚶Walk-ins are very welcome,
🛎️ DM to reserve your spot
#vappuhelsinki #popuphelsinki #helsinkifood #wrap #gluteeniton
It’s been a Vappu pop-up!
Working on the workers day.
Collaboration brought a new sense of working with food.
The wrap you see is the middle of two point of views, different gazes on assessing needs and possibilities.
Thank you @lounasleidi and @clubkaiku ✨
Second pic: tired eyes!
Third pic by @lounasleidi
Fourth pic by @lounasleidi
Fuel for the May Day marathon 🏃🏻♀️
May 1st 10:00–18:00, served at our terrace. Gluten free & lactose free options available.
By @kitchen_testimonies & @lounasleidi – welcome!
#foraging #villiyrtit #nature #localfood
First time foraging in Helsinki!
New foragers! Do you know all these plants? So please remind me the ones I couldnt remember 🤭
@jounitoivanen led the session and shared his knowledge of foraging 🙏🏼 Jouni’s book can be found at @zestii.helsinki shelves.
Thank you, @malesiankeittioklubi , for awakening my appetite for foraging 🤤
Let’s continue 👣
Second pic by @malesiankeittioklubi
#glutenfree #vegan #gluteeniton #gevrek #grief
First test of “Izmir gevrek”.
Interestingly, taste is already approaching what I remember.
And I feel the sorrow of having been suddenly cut off from this taste 14 years ago, and the quiet joy of tasting it again.
Three big cities in Turkey each have their own round shaped doughy breakfast item.
Ankara keeps it simple with sesame.
İzmir deepens the crust with molasses and sesame.
İstanbul softens the dough with milk.
Last Friday, Drag Performance Night at @kissmyars_galleria .
Kiss my Ars is a three-person studio and a DIY queer gallery that hosts a wide range of expressions, forms, and warmth.
After watching RuPaul for a long time, this was my first live drag performance experience.
Seeing the drag artists and baby drag artists on stage was mind-blowing.
The menu was curated with special attention to the responses from the Food Access Questionnaire, designed to make the table as inclusive as possible for everyone.
The question of which flavors would best nourish drag culture at Kiss my Ars was constantly on my mind as I put together the menu and prepared the dishes.
Cheers to inclusive queer tables 🥂
Try lip-syncing the first song you hear! 😱
