The Food Sensitive's Podcast

What does it really mean to be healthy because food is only one small piece of the puzzle. Angelique is the owner and founder of Eat With Angelique, the small business launched with a singular mission in mind - to guide people toward a healthy lifestyle starting, but not ending, with the food they eat. Angelique is a speaker, the author Food Is Love, she a health coach, and, of course, a chef.

Chef, I was looking for a mayonnaise and the label screams gluten free yet the ingredients started with soybean oil which Deni can't have. Call to arms! Time to open our eyes, look at our favorite products and see what is actually in your sauces and mayo. Store bought stuff will use what is cheapest and what is most available.  You can't mess up an easy mayonnaise recipe. Experiment! If you are apprehensive about doing something in the kitchen, start with an easy mayo! Sauces that are a rue is made with gluten and there are ways to work around this. Tell us what you have done! How have you made a sauce that you CAN have? Show us your creations! Send us an email at thefoodsensitivesnetwork@gmail.com   Don't forget to subscribe! We want to hear from you! 

Jeff Reynolds is a YouTuber, Podcaster, Video Editor, Musician, Chiropractor with over a billion views and over a million subscribers. He and his wife own YouTube channels that total over a Million Subscribers and over a Billion Views. Their videos have earned millions of dollars in ad revenue. You can see examples of their work on two of channels called HappyFamily1004 and JeffMara Kitchen. Jeff has over 12 years of experience posting content on YouTube. Before becaming a YouTuber he was a successful chiropractor for 20 years. He owned his own clinic as well as worked in a MD/DC multi practitioner clinic. In this episode we discuss the super powers of broccoli sprouts! 

Our special guest is a local University student majoring in Health Sciences, Kieran, who lives with severe food sensitivities to coconut, wheat, corn, tree nuts, eggs. Wheat, corn, and coconut are the hardest to live with. "The best way to protect myself from eating these foods is to read the ingredients." Must be diligent and always read the ingredients. Manufacturers will change the ingredients. Sometimes you need a chemistry degree to understand what the ingredients are in the food. Sometimes you need to do research to understand where some of these ingredients are derived from. Being able to make things like pastries or things you can't eat anymore, it's nice to have something once in a while that everyone else takes advantage of. We must be able to make knowledgeable decisions about the foods we eat. There are many alternative options. Be open to experiment and do research. Ask for help. Get creative with someone. Focus on what you can have instead all the things you can't. Have a recipe book! By getting off the foods that cause reactions has been so worth the feeling of energy and health. Don't miss an episode! Be sure to subscribe! Want to join our social learning Facebook group! Check out The Food Sensitives Community! 

It's Time to Build Your Recipes!

Introducing allergens in the top 8, mind shifts that it is also safety and we have the top 14 in the industry.  Top 8 listed -milkeggs fishshellfishtree nutspeanutswheat and soybean. The Food Industry Safety top 15 (+1 to come)CerealsCrustaceans (shrimp, lobster, crab)Molluscs (oysters, clams, mussels)Fish (with scales)Lupin legume EggsDairy MustardPeanutsSesameSoyCelery Sulfites Sulphur dioxides???? We want to hear from you! Join our Social Learning Facebook Group The Food Sensitives Community

In this episode we talk about the facts and myths with MSG, Mono Sodium Glutamate along with some of the history of it in the Western World. 

The Rebirth of Mise En Place 5 - Plating We have come full circle, everything coming back to the beginning, you're tasting with imagination, you went through the process and now you're tasting it in reality.  Full circle from beginning to end and all the steps that were involved standing in confidence. You create in reality what you imagined. Get it as close to what you t

The Rebirth of Mise En Place 5 - Prep The rebirth of Misan plaz series - mindset - recipes- ingredients - timing- Prep** Planning ahead Clean as you go, my favorite to watch when I was a kid was Julia Child.  Then as executive chef I have to make sure everyone is ready. Timing comes down to everything being in its place, organized and clean. When you approach cooking as an art and learn a few basic skills, you can become confident in cook for your self!   

The Rebirth of Mise En Place 4 - Timing  Timing is everything! At the stove, at the dinner party, at the season, with the rebirth of Mise En Place, it's not only don't prepare the salad before starting the roast, and start and end with a clean kitchen, it's immediate! Challenge on timing is flipping an egg.  Open invitation for a conversation on your timing. What is working for you? What do you need help with? Creativity and imagination is what makes it an art. Be sure to subscribe, and leave us a comment! We want to hear from you! To participate in the group challenges we are preparing, join our social learning Facebook group The Food Sensitives Community 

The Rebirth of Mise En Place 3 - Ingredients - Begin with ingredients, end with ingredients, along with mindset - Use fresh ingredients Ingredients have ingredients and how the products don't list all the ingredients and will mislead with ingredients. Ingredients will be a never ending thing for anyone with food allergies and sensitivities.  Challenge - Start your family recipe book and create a page with all the ingredients you CAN have. If family members can't have certain ingredients, have a list in the recipe book. Participate in our challenges in our social learning Facebook group!

The Rebirth of Mise En Place 2 - Recipes Avoid the recipe of disaster, start with the formula of success! Cooking with food allergies and sensitivities requires constant substitution - the mind of substitution. You will be looking at other recipes and looking to substitute. Keep a record of what formula you're using and adjust from there. You are building your recipes, Trial and error making tortillas and oatmeal cookies. Add and subtract certain ingredients. Avoid the recipe of disaster, start with the formula of success. To participate in our challenges, join our social learning Facebook group - The Food Sensitives Community 

The Rebirth of Mise En Place 1 - Mindset  Introducing the Rebirth of Mise En Place! It starts with Mindset. Living with food sensitivities does not have to limit you.  What is the definition of mez en place?  Stand in your kitchen and just look.  start to think about where you would need to put things. The White house kitchen is a galley kitchen, it might be small but you can have a professional attitude.Customize your kitchen to your needs.  

Chef Ken and Deni Van are on a mission to change the way we think about food sensitivities!

Chef Ken and Deni Van share their story, and want to bring awareness and education to food sensitivities and allergies.