Podcasts about Celiac

Elon Musk's xAI says its Grok AI chatbot will be restricted from generating sexualised images of real people after it was used to create pictures of women and children in varying states of undress. Also in this edition: France's traditional Epiphany cake gets subsidised for Celiac disease sufferers.

Mike and Cam kick off 2026 with more "Stump Mike and Cam" fun as they continue tackling questions from the Beyond Celiac Harris Poll. They break down what the public gets right about celiac disease, where misconceptions still exist, and how those perceptions compare to the real-life experiences of people living with celiac disease. Mike and Cam share personal insights, revisit key community questions, and look ahead with optimism for greater awareness and understanding in the year ahead.

Sarah has been to 32 countries (and counting!) all while living with Celiac Disease! Her diagnosis is fairly new as well so she isn't letting it slow her down. Today's episode is all about hope, preparation and determination to live life to the fullest!  PODCAST RUNDOWN:  Sarah's edition Favorite Bite: Bacon Chicken Ranch Pita from Verveine in Boston - A dedicated GF restaurant in Cambridge, Mass https://www.instagram.com/verveinecafe/Favorite IG account: https://www.instagram.com/violetcooksthings/Favorite Brand: Find Me Gluten Free https://www.instagram.com/findmeglutenfree/PODCAST SPONSOR:  Purely Gluten Free Subscription Box Created by a Celiac mom who wanted to make gluten free life easier, and more exciting especially for our little ones who can't eat gluten. But also made for adults too! Gluten Free Boxes and GF + DF Boxes now available at https://www.purelygf.co/

Podcast Rundown: By Kevin Favorite Bite: Brown Rice / Chickpea Past from Banza https://www.eatbanza.com/products/brown-rice-spaghettiFavorite IG accounts: @noglutengabby https://www.instagram.com/noglutengabby/ AND  @celiacwithkayla https://www.instagram.com/celiacwithkayla/Favorite Brand: Purely Gluten Free Subscription Box  https://www.instagram.com/purelyglutenfreebox/Follow Kevin on IG and TikTik: https://www.instagram.com/themacroceliac/https://www.tiktok.com/@themacroceliac

279. What if this ONE nutritional upgrade changes everything: An Interview with Sue Becker   Proverbs 14:12 NIV "There is a way that appears to be right, but in the end it leads to death."   *Transcription Below*   Sue Becker is a gifted speaker and teacher, with a passion to share principles of healthy living in an encouraging way.  She is the co-owner of The Bread Beckers and founder of the ministry, Real Bread Outreach, all dedicated to promoting whole grain nutrition. Sue has a degree in Food Science from UGA and is the author of The Essential Home-Ground Flour Book. Sue is a veteran home-schooling mom with 9 children and 15 grandchildren and 1 great-grandchild so far. She and her husband Brad, live in Canton, GA. Through her teaching, countless families have found improved health.   Sue's Instagram: @suebreadbeckers Sue's Website Sue's Podcast   Questions and Topics We Cover: Will you tell us about your professional background and share what led to a life-changing discovery?  In addition to helping us feel better, how can this swap also affect our weight? We are told gluten is the enemy, but you teach how wheat can actually be the cure, not the cause. . . Will you elaborate why even people who are sensitive to gluten can still enjoy this bread and experience greater health benefits because of it?   Related Episodes from The Savvy Sauce: 14 Simple Changes for Healthier Living with Leslie Sexton and Vasu Thorpe 26 Practical Tips to Eating Dinner Together as a Family with Blogger and Cookbook Co-Author, Rachel Tiemeyer 33 Pursuing Health with Functional Medicine Specialist, Dr. Jill Carnahan 129 Healthy Living with Dr. Tonya Khouri 205 Power of Movement with Alisa Keeton (Revelation Wellness) 212 School Series: Benefits of Homeschooling with Jodi Mockabee 256 Gut Health, Allergies, Inflammation and Proactive Solutions with Emily Macleod-Wolfe 261 Edible Theology with Kendall Vanderslice 270 Female Sex Hormones, Periods, and Perimenopause with Emily Macleod-Wolfe 275 Raising Healthy Kids: Free Tips with Emily Johnson   Connect with The Savvy Sauce on Facebook or Instagram or Our Website   Gospel Scripture: (all NIV) Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   *Transcription*   Music: (0:00 – 0:09)   Laura Dugger: (0:11 - 1:29) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Dugger, and I'm so glad you're here.   Have you heard about this one-of-a-kind experience, the Radiant Faith and Wellness event?   It's going to take place January 30th and 31st at the Cannery in Eureka. I hope you learn more or purchase your tickets on this website or check them out on Instagram at @radiantwellnessevent and make sure you stay tuned to find out what the code is so that you can purchase your discounted tickets.   Happy New Year everyone! I am so excited to get to kick off the year with one of the best episodes I can ever remember.   You are in for a treat today with my guest Sue Becker. She is going to enlighten us to the one achievable, easy-to-implement nutritional change that could change everything. Here's our chat.   Welcome to The Savvy Sauce, Sue.   Sue Becker: (1:30 - 1:39) Thank you so much for having me. It is a real honor to be able to share my story, share my message with others that can listen and hear.   Laura Dugger: (1:40 - 1:56) Well, it may be one of the times I've most anticipated this conversation, but I'd love to just start by going back. Will you tell us about your professional background and share what led to a life-changing discovery?   Sue Becker: (1:56 - 14:21) Yes, yes. Well, it's a little bit of a long story, but I'll keep it as brief as possible. So, I always say, many years ago, headed off to the University of Georgia as a pre-med student because I loved studying everything about the human body and I wanted to help people and save the world, you know, all the grandiose ideas.   But my big passion was physiology and biochemistry. I loved studying that. Got there and realized, you know, I don't really want to be in school that long and I don't want that type of career after I graduate.   I knew my ultimate goal was to be a stay-at-home mom and I was like, okay, so why am I pursuing this? But I loved the field of study. And so changed my major, got accepted into pharmacy school, spent a quarter there and went, this isn't really what I want to do either.   So then I was led by the Dean of Pharmacy School to the field of food science, which was an up-and-coming industry at the time. I focused my attention more on the microbiology aspect of it and after graduation, I worked for Kraft Foods for almost five years as a bacteriologist in the lab there. I met my husband at the University of Georgia, and we married, actually, our senior year.   And so then, like I said, after I graduated, I started working for Kraft until I had my first child. I did become a mom, for sure. I have nine children, seven biological, two we adopted later in life, ranging in ages now from 45.   My oldest daughter doesn't like me to tell that, but it's too bad. It's what it is. 45 to 29, I believe Olivia is.   Yes, 29. And then I have 19 grandchildren and my very first great grandchild was born just a few weeks ago. So that's been a real blessing and a treat.   But after graduation, because I loved studying, it's funny, I tell everybody I'm a much better student now than I ever was in college. It's funny how you love to study once you don't have to perform with tests and things. But I continued studying physiology, biochemistry, read the works of prominent biochemists of the day and kind of came at everything with believing that we're fearfully and wonderfully made.   Our bodies know what they need and if they're not getting something they need, then chances are we're going to see sickness or lack of health. So, I kind of came at everything from that standpoint. It might be a little simplistic, but I think it's a great starting place.   So, I focused on feeding my family healthy food, you know, supplementing when we needed to. I tell people I grew up Southern. I grew up in a family of cooks and not chefs, but we cooked.   We ate real meat, real vegetables. My husband and I loved to garden. We grew our own corn and peas and beans and tomatoes and all the things.   So, we were eating real food. But we weren't a sickly family for sure, not compared to what others were, but we still had our share, our fair share. And so, we clipped along like this and I, in 1991, because of my interest in physiology, biochemistry, I subscribed to a publication, a health journal.   And the first publication that came into my home was entitled, "How to Greatly Reduce the Risk of Common Diseases." In this journal, the history of white flour was presented. Now, this was very eye-opening information.   Maybe I need to back up a little bit. The food science is not a nutrition degree. It's not a home economic degree.   It's the study of food processing. Everything that has to be done to keep that food safely on the shelf. Something's great. Something's not so great. So, when I read this information, I was like, how did I miss what's done to our bread? Through my studies, I had always read that whole wheat flour was better, but I didn't understand why.   So, in this journal, the history of white flour was presented. All the processing that is done to make that flour sit on the shelf forever, never really. And this is, like I said, what opened my eyes.   I learned that whole grains, real whole grains are the most nutrient-dense food God has given us. But in that journal, I learned that only when they're freshly milled, do they retain all their vital nutrients. You know, like I said, I had read that whole wheat flour was better.   I was trying to buy the stuff in the store, but it was kind of gross, nasty, I say. Didn't make nice bread, certainly not fluffy muffins. So, kind of gave up on that, trying to make bread with the store-bought whole grain flour.   And so, we were just buying whole wheat flour from the store. But I learned in that journal, it's not really what you think it is. And I, so like I said, I also, as a food scientist, what was so enlightening to me, when I read that word enrichment on the bags of flour or the bread products in the store, I thought, wow, we're making this better than it would have been, had we not done this favor.   I soon learned in this journal that that was not a favor that food companies are doing for us. They replace in their enrichment, a mere fraction of the nutrients that are there. And of course, I learned that once the flour is milled, I learned, well, let me, grains are storable, left whole and intact.   They store fairly indefinitely. But once that flour is, once that grain is milled into flour, it begins to spoil. The nutrients begin to oxidize.   So this led to the invention of these huge steel rolling mills that would take out the very nutrient rich bran, the oil laden germ that was causing the spoilage of the flour and leaving only the endosperm part, which is the white flour, protein and starch. Wonderful discovery. This flour won't spoil.   It'll sit on the shelf forever. And like I said, it looked like a wonderful discovery. And this all happened in the late 1800s, early 1900s.   By about 1910, the steel rolling mills had completely replaced the local millers because prior to the 1900s, most of the bread consumed in this country was either milled at home or the flour was purchased from a local miller. The bread was made at home and it was consumed at home. But with this invention, steel rolling, the steel rolling mills displaced the local millers, white flour, white bread became food now for everyone, rich and poor alike.   And can you imagine every housewife going, yay, I don't have to mill my flour anymore. I'll never forget years ago, Brad's 93-year-old grandfather lived with us for a little while. And I was in the kitchen milling some corn for cornbread.   And he went like this from his chair. He went, "I milled a lot of corn in my day." So, you can imagine people were like, hallelujah, we don't have to mill our flour.   But what seemed like an amazing, convenient, life-saving discovery actually turned out to not be so great. Shortly thereafter, the steel rolling mills and white flour became food for everybody. Three diseases became epidemic.   Beriberi, which is a vitamin B1 deficiency, it results in nervous disorders. Pellagra is a vitamin B3 or niacin deficiency, results in GI issues, skin issues, dementia, mental insanity. And that one really interested me because I did some more research on that and actually found out that the first case of pellagra was diagnosed right here in Atlanta, Georgia, which I'm from that area, you know, this area where our store in Woodstock is 35 miles north.   That first year 30,000 cases were diagnosed. Then anemia was the third disease. This puzzled health officials all over the country. They're like, what in the world is going on?   Why are we seeing this outbreak of diseases? And at first they thought beriberi and pellagra were maybe some type of infectious disease. But eventually they traced it to the new white flour that was on the market and the missing B vitamins and iron minerals that were provided by the bran and the germ.   Because for all practical purposes, that's where your nutrients are. The endosperm, white flours, protein and starch, protein and starches that we need, but not without the fiber, the B vitamins, the vitamin E, the inositol, choline, the iron, the calcium, all those nutrients. And so, things kind of clipped along.   They went to the millers and said, you got to put the bran and germ back in because of all the sickness. But the millers were like yeah, no, that's not going to happen because they had found a very lucrative market for the byproducts, which is so often done now in the food industry. Byproducts of the milling process, the bran and germ were sold to the cattle feed industry, white flour to the people.   So they're like, yeah, we're not giving up that money-making market. So things progressed until 1948. And finally, health officials stepped in, the government stepped in and mandated, you've got to fix the flour, you've got to enrich it.   And that's where I discovered what a deceptive term that is for the 35 to 40, who knows really how many nutrients are lost when they take the bran and germ away. They only replaced it with four, three B vitamins and iron. And of course, B1, B2, B3 and iron.   Supposedly, this took care of the beriberi and pellagra. But I always have to stop here and say, how many nervous disorders do we have in our country today? How many, how much GI disturbances and bowel issues, digestive issues?   How about dementia, mental insanity? What about skin eruptions? I don't think it took care of it.   But anyway, they think it did. And then it would take 50 years, 1998, after watching the rising incidence of birth defects and understanding that it was the missing folate that is no longer in the flour, richest food source, or most common, most readily eaten food source of folate, bread. Who knew?   So, they mandated then that a fifth nutrient be added. And that was folic acid, which, let me stop there and say this, these are synthetically produced supplements, vitamins that are being added to your flour. And particularly the B vitamins, this can be very troublesome, because the B vitamins come as a family, they come as a group, they work together synergistically.   When you take one out of context from the other out of balance, it actually depletes you and causes you to have a greater need. We're seeing that now with folic acid and the development of MTHFR, the folate, you know, reductase gene mutation. So anyway, it's caused more problems than it's worth.   And I've always thought about the scripture Proverbs 14:12, I believe it says, "There is a way that seems right to a man, but the end thereof is death." And we can certainly see that. You know, and if that were not enough, now, we've, we've taken all this away, we produce this beautiful white flour, but the residual oils cause it some yellowing.   So can't have yellowing of that flour. So, they began to choose to bleach the flour and a product called nitrogen trichloride was used for more than 25 years to bleach the flour. It was finally taken off the market because they discovered that this nitrogen trichloride caused seizures in dogs.   Are you ready for this? Hyperactivity.   Laura Dugger: (14:22 - 14:22) Hmm.   Sue Becker: (14:22 - 29:18) When I read that information, it was in 1991. That was the beginning of the scourge of ADD and hyperactivity we're now seeing in our children today. And I couldn't help but wonder, you know, when I read that information, there was one little boy in my son's music class, you know, and, but now, wow, it's pretty prevalent.   So then another bleaching agent is benzoyl peroxide. It's known to destroy B vitamins and vitamin E. And let me just tell you this, grains are one of the, especially wheat is one of the most nutrient dense food groups. Like I said, but it's the, one of the richest food sources of vitamin E and no amount of vitamin E has ever been put back in our enriched right white flour.   So, we lost that source, but now we're using a bleaching agent that's going to destroy it and B vitamins. And then potassium bromate is often used as a dough conditioner. It helps strengthen that gluten structure to help get a better rise in the bread. It's known to cause liver issues and thyroid issues.   And this is what we were consuming. So, wow. Yeah.   Talk about my mind being blown, my eyes being open. And then the rest of the journal was a brief discussion of the common diseases that plague Americans and showed why it was directly related, how it was directly related to our consumption of the processed white flour, lacking the nutrients and the fiber diseases like heart disease, cancer, diabetes, diverticulitis, even varicose veins, skin issues, low energy. I mean, it just went on and on.   And from my, with my background, this made absolute sense. I knew it was scientifically sound, but it was also, it was a Christian publication. It was biblically sound.   And what changed my life here was like I said, always read whole wheat flour, better whole wheat flour, better, but I was buying the stuff in the store and even whole wheat bread in the store. Didn't really see a lot of difference in it. But this introduced me to the idea of an in-home grain mill, buying grain and milling my own flour.   That was life changing. I was like, this is amazing. I can do this.   Wanted a mill. My husband actually bought me a mill for my birthday in 1991. The mill came into our home.   I milled flour. I made bread. I ate bread.   It was delicious. It wasn't gritty. It wasn't heavy.   It wasn't dense. And I tell everyone I pooped the next morning and it was like, what just happened to me? So that was my life-changing experience.   First, first day, you know, my bowel issues were corrected. I had lifelong issues with constipation, struggled with it. Knew I didn't want to take chemical accidents.   So tried to do more alternative solutions, find those and they worked if I did them, but they were, I tell people they were outside of my, your realm of daily eating. You had to do something special. And honestly, sometimes I think we look at alternative methods, you know, supplementation or treatment for ailments that are afflicting us.   And we're not getting, still not getting to the root of the problem. My problem was I was not eating enough fiber. The white bread, the white flour was constipating me.   So this was the only change I made. I tell everyone I've not been constipated since 1991. I know you wanted to hear that, but, but then I had five young children by this time and I, I homeschool my children.   We were active in church and baseball and music lessons and all the things, you know, we were busy. I had nursing baby and, and I, but I'm telling you, when I started just adding this bread to our already real food, we were eating. I noticed significant energy.   Like I said, constipation gone right away. Then I begin to notice first week. It didn't take months.   I was like, wow, I have more energy. My frequent headaches went away. Also with my bowels moving, my chronic constipation went away.   I lived on antihistamines before bread since bread. That's another thing I can stand here and tell you. I've not had an antihistamine or a decongestant of any kind since 1991.   That's pretty amazing. I had frequent migraines, not had one since we started the bread. So those were, I've noticed my sugar cravings went away because now I was getting the real carbohydrates that my body needed and it's sustaining energy.   And then my children, I just noticed they were they were, they would eat and they were satisfied. They love the bread. They love the muffins.   They love the pancakes. It was healthy food. I didn't have to coerce them to eat.   No more snotty noses, no more ear infections for them. And that we just became a much healthier family. And they, my kids didn't necessarily catch every bug that came around.   And if one of them did get sick, didn't necessarily mean that all of us got sick, which a big family, that's, that's pretty significant, you know? And so it was just, and the bread was delicious. When I read that information about whole grains and, and, you know, how bad white flour was, I was, I was thinking that this freshly milled flour was going to be just like the store-bought whole wheat flour I was buying in the store.   And you can probably already tell I'm a very passionate person. So, I read this information. I'm like, we're never eating white bread again.   We're never, white flour's never coming into our house again. And if we have to choke this bread down, we're doing this, you know? Well, we did not have to choke it down at all.   The muffins, the bread, the pancakes, the brownies, cookies, everything I made was absolutely delicious. It was filling and it was satisfying. A lot of people would say, you must spend all your time in the kitchen when all my kids were home.   I'm going, actually, no, we eat breakfast and everybody's satisfied. Nobody snacks. And even my kids begin to notice how other kids snack all the time.   Not my kids, they would eat and they wouldn't eat till the next meal. And so, it was just very, very satisfying. So, I began to share my bread with everybody, bake bread for other people, take it here, take it there.   The next thing I know, so be warned, if you ever start milling and you make bread for somebody, they're going to ask you to make bread for them. So, I did start making bread for other people. And the next thing I know, they're coming to me and saying, my cholesterol dropped 85 points and all I changed was this bread.   You know, I feel better. I have more energy. And the lady with the cholesterol, she, I continued to make bread for her for a while.   And I always laugh. One of the favorite things she liked that I made for her was cinnamon rolls with cream cheese icing. And she said, I ate one after every meal and my cholesterol dropped 85 points in just one month.   And I always laugh. I'm like a statin drug with all kinds of side effects, cinnamon roll with cream cheese icing, you know, and she said, it was her testimony. She goes, "I knew it was the bread. I know it is the bread because three doctors, three different medications, three years, nothing has changed. And this is the only change I made."   So, I started hearing this. And of course, she told all her friends, the next thing you know, everybody's wanting me to make this cholesterol lowering bread for them, you know, and I'll never forget. By this point, I had had my sixth child, still homeschooling, still doing laundry, still baseball, church, all the things. And here I was making bread for my family and then making bread for all these people coming to my door.   And I was spending all day every day making bread and for others and myself. And I just got really tired, to be honest with you. And I was making this bread and a thought came to my mind.   And I just looking back now, I know God put those words in my heart and in my mind. That day, I had also had a few people ask me, would I teach them how to make bread? And where could they get a grain mill?   So the idea came to me, met my husband in the driveway. And I said, when he came home from work, and I said, you know what, I don't think I'm supposed to make bread for the world. I think I'm supposed to teach the world to make bread for themselves.   And that was the beginning right there. We sat down on the porch swing and talked about what we would call it. And I said, I want to call it Bread Beckers.   That's, you know, our, it's funny, we didn't know that at the time. But Becker is a German name that means the baker. So, it is bread bakers.   And anyway, so and, and it's funny, because at that point in 1992, my world was four people, four people had asked me about where they could get a grain mill, and what I teach them to make bread. And today, we, well, we, started our business right then in our home, took a little while to, you know, get everything. And we outgrew our home by 1998, what my husband and I and my children could do.   I mean, it just grew from the testimonies of other people. I mean, just like that lady when and then you get hundreds of people sharing different stories and passing it on, people, people start noticing. So we incorporated with a longtime friend and partner in 1998, moved the business out of our home, we're currently in this lovely 10,000 square foot warehouse, we moved here in 1999.   We have a nice studio kitchen, this is where all my cooking classes take place that we can seat 100 people and regularly we fill up classes like that. We have a lot of online classes already for people to view on our YouTube channel. But and then a few years ago, it's back in 2009, we acquired another warehouse because we are passionate about providing God's people with grain.   That first week here, like I said, customer base of four. A week after starting our business, getting all the license and all that really hadn't started getting anything, God woke me up and said that he was raising up Bread Beckers to be like Joseph to supply his people with grain. And I wrote in my journal that morning that it would be a tremendous thing.   And it would take a few months, we invested in a lot of wheat, we took all of our savings, this was before we incorporated, it was just my husband and I and our family and bought some wheat, you know, and had spent all of our savings. Well, I got a little nervous. And I woke up that morning after unloading all this wheat and writing the checks and seeing the money go out of the savings account.   And I'm like, I don't think the electric company is going to take a bucket of wheat, you know, for payment. So this was my fear. And I felt like, you know, maybe I was being deceived, maybe we were being misled.   And I just cried out to the Lord that he would speak to me and confirm to me that this was what we were supposed to do. And this is how I do it. I just cry out to the Lord.   And then I just go on with my regular Bible reading, not looking for something I could have gone to the story of Joseph because he had already spoken that to me. But my verse for the day in one of my devotionals was Proverbs 11:26. And it says "Cursed is the man who holds back grain when the public needs it. But a blessing from God and man is upon the head of him who sells it."   My husband took that vision. I know you talk about, I was like, what? I could hardly wait for Brad to get up. My husband, Brad, you know, I had awakened early because I was stirring and all just anxious and fearful. And the enemy was just coming at me.   And when I shared that all with Brad that he was sleeping next to me, not knowing that I was in all this turmoil. And he just looked at me and he goes, "Sue, I can think of no other verse that God could have given you to answer and your question and to calm your fears." And so he took it to heart.   So, we now have a second warehouse. It's 13,000 square feet. We are probably one of the largest grain packaging facilities in the southeastern United States.   We have hundreds. I don't know how many we're growing everyday co-ops all over the United States. And we bring in two semi truckloads a week.   I mean, I'm sorry, a month, which is actually a little bit more than that. It's about 190,000 pounds of wheat. That's just wheat.   Package it down into these great food grade buckets, plastic buckets. And we package it with carbon dioxide gas. So it's perfectly storable.   We can guarantee that it's bug free. You know, the enemies of grain are moisture bugs and rodents. So that's why we really firmly believe in packaging it all in buckets.   And like I said, we have probably 180 co-ops now. I don't know. It's growing every day.   We ship wheat all over the country, grain and everything we sell. So it's been a real journey and just a real blessing. And then I started a ministry called Real Bread Outreach.   We clipped along locally, kind of providing grain and grain mills for those who truly can't afford it. But then in 2016, God called me to Haiti. I made 15 trips to Haiti.   We built a bakery there. We trained up another team at an orphanage and they were making bread every day. So right now, in Haiti, it's an intense situation, but the bakery is thriving, feeding about 1,200 school children a day.   And then the other, it's about 150 orphans. Then we went to Tanzania in 2021. We built a bakery there, started a feeding program.   We've helped start a bakery in Israel that is ministering to the Jewish people. We helped train a bakery in Uganda and we've sent mills to missionaries in Japan and the Philippines and Nigeria and Kenya, just all over. And I'll close this part with this.   A few years ago, a friend of mine just, she did, she remembered, she said, "Sue, do you remember when you said to Brad, I don't think I'm supposed to make bread for the world, but teach the world to make bread for themselves." And I'm going to tear up a little bit looking back now, like I said, four people, that was my world. Today, it truly is the world.   And not just because of the internet, but because of where God has called us through our ministry. And it's a real blessing. So, my encouragement to everyone is do the small thing.   You never know where God's going to take you in years to come and how it's going to bless the world.   Laura Dugger: (29:19 - 29:21) So I think that was a lot.   Sue Becker: (29:21 - 29:22) I know.   Laura Dugger: (29:23 - 32:39) It was beautiful. And it makes me think of the verse, do not despise small beginnings for the Lord delights to see the work begin. I'm paraphrasing, but I love how much it has blessed the world.   And I remember the first time I heard you, I was trying to just picture what is a mill, but you literally just turn it on and you pour the grain in and it comes out as flour. It's so easy. And so we purchased our own.   After our conversation, I get to stick in our loaves in the oven. They're still rising right now. And now a brief message from our sponsor.   Radiant Faith and Wellness Event is a unique event designed to bridge the aspects of faith and wellness and to live as our bodies, minds and souls were intended and created. So come together with other like-minded women to receive Christ centered teaching on health and wellness, to nourish your body with good food and to renew your mind and help you shine radiantly. At Radiant, wellness goes beyond worldly standards of wellness and self-help.   So, from worship and inspiring speakers to guided movement, meaningful conversation, biblical teaching, every part of this event is crafted to help you reconnect and step forward renewed. It's the perfect time of year to experience something like this. Radiant is more than just an event.   It's actually a transformational experience and supportive community dedicated to helping women grow spiritually and physically. 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First, this may be a little unrelated, but even thinking of feeding people around the world or feeding our children, you mentioned, you know, a lot of times if your kids were picky eaters, you'd say, okay, ditch the bread and just eat the meat.   But because it's so nourishing and nutritious and that Jesus has given us this as a grace gift, this bread, you can ditch the meat and eat just the bread and get so much nutritional value.   Sue Becker: (32:40 - 37:32) Yes, that and that's funny that you bring that up because, you know, one of the things over the years of studying is of the 44 to 46 absolutely essential nutrients needed by your body for health and to promote life. There's only four slightly deficient or missing in wheat, vitamin A, vitamin C. So, God gave us another kind of food.   Remember in Genesis chapter 1:29, he says, “I've given you plants that bear fruit with the seed in them.” So that's our fruits and vegetables. That's where we get our vitamin A, vitamin C.   Then we get our vitamin D from the sunshine if we get out there and get some. And then B12, of course, is low or is not found in any plant product. That's I mean, plant food.   So, you have to get that from your meat, your red meats and things like that. But that's and so learning that you're absolutely right. When my kids were growing up and the bread was my little toddler, how she'd tell me she was hungry, she would say, “I want a roll with honey.”   That was what she wanted to eat. And I would take the meat off the sandwich. And before bread, it was eat the meat.   After bread, it was just eat the bread, you know, because I knew just from that. And I started thinking about when Jesus said, “Man does not live by bread alone.” He was quoting the Old Testament, but by every word that proceeds forth from the mouth of God, he was reiterating that you think you're living because you have bread and all the biblical, you know, so many of the biblical feasts, Passover and First Fruits, Pentecost, they're around the barley harvest and the wheat harvest.   Grain was a big part of their life and of their sacrifices and all that. And he was saying, you think you're living just because you have bread. But I'm telling you, there's a spiritual life that you have to feed as well.   So, yeah, that was a fun time seeing the change of my perspective of just eat the bread. And, you know, some days, you know, breakfast was typically a pretty big meal for us. Sometimes it would just be pancakes, but a lot of times it would be eggs and freshly ground grits and bread of some sort, muffins.   And then lunch might be muffins and a smoothie because we really weren't that hungry from the bread at breakfast and then dinner. We eat normal. People think we're weird eaters.   But, you know, like I said, I grew up Southern. So, we do country fried steak. We do pot roast.   We do chicken. We do brown rice, mashed potatoes, green beans. You know, we do it all.   And you mentioned something that was funny. When I first started, when I would take bread places, people go, “Oh, my gosh, this coffee cake is so delicious or this bread is so delicious. Can I get your recipe?”   And I'd go, “Well, yeah, you can have my recipe. But you've got to understand, I mill my own flour.” Two things they would always respond with.   And the first one they would go, “You do what?” And I would go, “I mill my own flour.” The second one absolutely intrigued me for years and years until I did a study on what grain mills, the local millers mills, you know, waterwheels and gristmills and ox treading out the grain.   But they would always say to me, “Where do you live?” And I think they thought I must have had a barn and an ox or I lived by a river to have the gristmill to power my mill. Now, you can see my little mill behind me.   It just sits on my counter. And you're right. Turn it on, pour it in, comes out flour in a matter of seconds.   And I tell people, it's really not any slower or more tedious than taking your flour canister out of your cabinet. And I realize we've deviated in this day and time from even using flour and baking things ourselves when we can go to the store and buy it already baked. But it'll change your life.   I have never seen one dietary change bring so many significant across the board, broad spectrum health benefits to myself, my family, and so many people now that share their testimonies with me. It's just been amazing, just absolutely amazing. And, you know, I always, my husband always likes for me to say, you know, in the 25 years of raising my children on this bread, we only had to take them to the doctor twice for an illness.   Twice. And twice on antibiotics. They needed it.   There's a time and place. Twice to the doctor for an illness. In 25 years, there are people and families that go to the doctor more than that in a week.   So, when people say I can't afford it or I don't have time, I'm like, wow, I can just tell you the life-saving and money-saving advantages are, it's hard to describe. So yeah.   Laura Dugger: (37:33 - 38:05) Yeah. And like you said, it's an enjoyable process. It is.   But also, okay, referencing one other thing, just thinking about these ailments. You had quoted, I believe a doctor just saying about constipation that is, and I don't want to botch it, so I'd love to know if you remember this, that most Americans is that three out of five suffer from constipation or even chronic constipation. And that, was it the number one cause of breast cancer and prostate cancer?   Sue Becker: (38:05 - 39:29) Oh, wow. Yes. I'd almost forgotten that.   Yes. I was listening to a CD that someone shared with me, and it was by an oncologist. And I still remember, I would listen to things as we began to travel and share and teach, and I would listen to teaching.   And so, I had this cassette, if you can remember those or even know what those are. And I remember where I was, I was on I-10 headed to Jacksonville to a homeschool show. And this oncologist at the very end of her message, she said, “Toxins are stored in your, let's see, let me see. So, she said toxins are stored in your fatty tissue. In a woman, it's your breast. It's, and in a man, it's his prostate.”   And she said, “When toxins are not carried out of their, your body daily through bowel elimination, then these toxins get absorbed into the body and stored in your fat tissue.” And she said, “So a direct correlation between cancer and constipation is there.” And, and I was just like, what did she just say?   And that blew me away. I mean, that was not me saying it, this was an oncologist. And she's saying one of the leading issues is constipation.   Wow. Yeah, I'd almost forgotten about that.   Laura Dugger: (39:30 - 39:44) Well, and such a simple swap and getting to still enjoy these foods. But in addition to being healthier and the health benefits and making us feel better, how does this also potentially affect our weight?   Sue Becker: (39:45 - 42:33) Well, that's a good question, because we're all told that bread is bad, that bread will make you fat. And I totally agree. The bread that's in the store is devoid of nutrients.   It's devoid of fiber that fills you up. It's devoid of nutrients that satisfy fiber that fills you up. And it's heavily sweetened, sugared, you know, most of the breads we're eating are not just flour, water, yeast, salt. They're usually loaded with other things.   So, they're not satisfying. The fiber in real bread fills you up. So, like I said, you're not going to overeat, you're going to eat and you're going to be satisfied.   You know, I always tell the story when, when we were eating just bread from the store, I had five children, I would make sandwiches, they would, you know, cut them in half, I would make five sandwiches, they would, or I'd make the whole loaf, actually, they would fight over the last one. After bread, real bread that fills you up, I would make five sandwiches, cut them in half, and sometimes they would eat them all. And sometimes they wouldn't.   It was because it was filling, and it was satisfying. And that's something people need to understand. Also, the nutritional deficiency in the foods that we're eating in the store, especially our bread, they're leaving us malnourished, really.   Dr. Denmark, one of the oldest, well, the oldest practicing pediatrician in the country, she lived right here in Georgia. And she said, “We're the most undernourished, overfed people in the world.” We eat a lot because we're never satisfied, because the foods we're eating does not supply our body with the nutrients that we need.   And so, we're constantly craving. I don't think a lot of people don't understand what cravings are. You're craving food because you're needing a nutrient, you know.   And so, we find that we can eat and eat and eat, and, or not we, but Americans can overeat, and they do overeat because they're never satisfied. And so, real bread fills you up, real bread satisfies, it takes those sugar cravings away, which, you know, a lot of high calorie foods, they're loaded with sugars, and that's what we're craving a lot of times. I read something, women tend to crave sweets and chocolate, and men tend to crave salty.   And, but both, if we're craving, you know, processed foods, you know, you can sit down and eat the whole bag of cookies, where you make cookies from freshly milled flour, one, maybe two, if you go three, you kind of go, I really didn't need that one, you know. So, it's just filling, it's satisfying. We have so many people, testimonies of people saying they've lost, one lady said she lost over a hundred pounds, that was over the course of a while, you know, of a year or so, but she did it right.   She just started eating real food that nourishes and satisfies.   Laura Dugger: (42:34 - 44:21) I want to make sure that you're up to date with our latest news. We have a new website. You can visit thesavvysauce.com and see all of the latest updates.   You may remember Francie Heinrichson from episode 132, where we talked about pursuing our God-given dreams. She is the amazing businesswoman who has carefully designed a brand-new website for Savvy Sauce Charities, and we are thrilled with the final product, so I hope you check it out. There you're going to find all of our podcasts, now with show notes and transcriptions listed, a scrapbook of various previous guests, and an easy place to join our email list to receive monthly encouragement and questions to ask your loved ones, so that you can have your own practical chats for intentional living.   You will also be able to access our donation button or our mailing address for sending checks that are tax deductible, so that you can support the work of Savvy Sauce Charities and help us continue to reach the nations with the good news of Jesus Christ. So, make sure you visit thesavvysauce.com.   And throughout the years, you've seen these different trends from Atkins to Paleo, and now a lot of times we're told gluten is the enemy, but I love how you say that wheat can actually be the cure, not the cause.   So, can you elaborate on that, and even why some people with gluten sensitivities may still be able to consume bread that was made with freshly milled grain?   Sue Becker: (44:21 - 1:01:23) Right, so, yeah, I think what people need to understand is what gluten actually is. And gluten's not really even in grains, it's just an easy way to verbalize it, I guess. So, gluten is the stretchy substance that forms from two proteins that are found uniquely in the wheat family of grains.   So, when you mill wheat into flour, and you hydrate it, wet it, mix it, you know, make a dough out of it, those two proteins, gliadin and glutamine, they form this stretchy substance called gluten. Well, it's very important in bread making that you have these two proteins, because when you make a yeast leavened bread, whether it's sourdough or commercial yeast today, those organisms feed on the carbohydrates both in the wheat and in your dough, and they produce carbon dioxide gas. So, that gluten, those stretchy strands of protein, those two proteins, they trap that carbon dioxide gas, and that's what enables the bread to rise.   So, it's unique to the wheat family of grain. It has always been there. It's why wheat is the king of bread making and always has been.   Who put those two proteins in the wheat family of grains? God did. And just so you know, wheat is not genetically modified, and it has not been altered to produce wheat that has a higher gluten content.   What determines the protein content of grain more than anything, which, what did I say gluten is? It's formed from two proteins. What determines the protein content in grain more than anything is rainfall during the growing season.   So, that's why here in the southeastern United States, we can't make yeast bread making wheat. We can't grow it because we have too much rainfall and it's too warm. So, we grow what's called soft wheat or pastry flour.   That's why southerners eat biscuits, because that's the kind of bread that we can make with the wheat grown here. The colder, drier climates in the breadbasket states of the country, they grow the hard bread making wheat. Now herein lies the problem.   When those steel rolling mills came on the scene and began to take the bran and germ out, what did they leave us with? Protein and starch. Those gluten forming proteins and starch are in that endosperm.   God never intended us to eat that white flour, those protein and starches without the vitamins, the minerals, the enzymes, the vitamin E that the bran and germ provide. So, therein lies a lot of the problem and that's what causes so many digestive issues is that we aren't getting the nutrients and the fiber that will keep our bowels clean and our digestive system moving the way it is supposed to. Now herein lies a bigger problem is that in the food industry and the American people's craving for fluffier bread.   In the food industry, they thought, okay, we can give you fluffier bread. If we take the wheat and we wash it until only all that is left is those two proteins, those gluten forming proteins. They get this stretchy substance and then they dry it and powder it and they add even more pure gluten forming proteins to that white bread.   So, now we have an even bigger problem and then and even in that whole grain bread, people want fluffy bread. They don't want, you know, coarser whole grain bread. So, check your ingredients.   That 100% whole grain bread that you might be already buying, third or fourth ingredient gonna be vital wheat gluten or gluten flour, whatever they call it and that is greatly upsetting the fiber to flour ratio and causing digestive issues. And then, you know, just the heavily consumption of that bread and you know, the commercially processed bread is a real problem. So, now what we have is people, you know, Americans consuming this bread.   Now, they have every symptom of something called celiac disease. Celiac disease is real. It is genetic.   I am learning. I used to say it's not reversible, but I am learning something that you might have the genes for celiac disease, but they can be turned on or turned off. So, perhaps what is happening is you might have the gene, but now it's being turned on by eating and consuming this high gluten, if you will, bread out of context, not the way God made it.   But then also what is also happening is so now we have people that have all the symptoms. Well, let me back up and just explain what celiac disease, celiac disease, true genetic celiac disease. You are born with these genes, the inability to break down that and metabolize gliadin.   That's one of those gluten forming proteins, which the whole wheat family has that. So, if you can't break it down, it's going to cause digestive issues, abdominal cramping. It's going to eventually as those that protein gets dumped into your large intestine, your bowel, it's going to lay down the villi.   You're going to have leaky gut. You're going to have all these issues. That is true genetic celiac disease, but it affects less than 1% of Americans have those genes and have it turned on for true genetic celiac disease.   So, what is being diagnosed today? Well, everybody eating the commercially processed high gluten packed or you know bread, they're developing the same symptoms, digestive issues, abdominal cramping, laying down the villi. So, they're being diagnosed with celiac disease when it a lot of times is not true genetic celiac disease and I'm not professing to be a medical professional.   I'm not giving anybody medical advice, but here's the good news that I do want to say to you. Non-genetic celiac disease is totally reversible. And the good news is people are finding some that have been diagnosed with celiac going gluten-free been gluten-free for 20 years.   They're finding they can eat the freshly milled flour because it has the right ratio and the good fiber and the good nutrients to heal their gut, cleanse their gut, and get their bowels moving, cleans out. So, bring that villi back to life and they're thriving. They're not just tolerating the bread.   They're thriving and finding reversal of many, many, many health issues. And another big issue too is people don't understand that for the most part digestion begins in your mouth, carbohydrate digestion. You chew your food, your saliva mixes with your food and there's an enzyme carbohydrate digesting enzyme called amylase.   Once you swallow that down in your stomach, your stomach is where protein digestion takes place. It must have an acid environment for those protein digestive enzymes to work. God knew that we're fearfully and wonderfully made.   He created cells in our stomach to produce acid brings the pH. If y'all know what pH is down to one very, very acidic could eat a hole in your stomach. But he also created these cells that produce mucus that lines our stomach and protects it from that high acid.   So, that's where protein digestion needs to take place. Here's the problem. What is one of the most commonly prescribed drugs in America? Prilosec, Nexium.   These are antacids. They're prescribing it for something called acid reflux, which is only compounding the problem. So, these antacids are doing exactly what the name of them describes.   They're alkalizing your stomach acid. So, what's that going to do to protein digestion? It's going to compromise it.   Huh? So, yeah, and the real cause of acid reflux is not too much stomach acid. It is actually too low stomach acid.   Our body's not getting the nutrients that needs to produce that stomach acid. Now, it's acid enough that when it comes back up in our esophagus it burns, but there's a little flap that God created right there at our stomach and our esophagus called the epiglottis. Do you know what's and it's supposed to close so that when that stomachs churning and doing its digestion, it doesn't back that acid doesn't back up into your esophagus, but it closes.   It's stimulated to close by the high acid in your stomach. Do you see what's happening here? So, we're being prescribed an antacid which now we don't necessarily get the burn, but there's all kinds of side effects.   We've compromised protein digestion, which what did we say gluten is protein. Also, do you know the technical term for an allergy a food allergy not a sensitivity or an intolerance the technical term for a food allergy is an adverse reaction to a protein component of your food. I have never seen so many food allergies as we see today.   It's very interesting. Some people are diagnosed with a gluten sensitivity. Well, of course, I think everybody is sensitive to the bread and the store.   Some people can tolerate a little bit better than others, but I know when I occasionally, you know, we go out to a party or an event and we usually avoid bread, but sometimes it's on everything. You know, I know I wake up the next morning and I'm like, I don't feel good. I have a stomachache.   So, I think everybody is sensitive to the bread in the store, but we have now hundreds of testimonies of people who thought they had to be gluten-free or say I have, you know, I haven't eaten bread in 20 years because made me sick. It did this it did that and they are finding they can eat the freshly milled flour because even wheat because it's the right proportions all the nutrients, you know, one of the amino acids that's found abundantly and wheat is glutamine Google it and you'll see a lot of health professionals will actually give you glutamine supplements to heal your gut and it's and it's in the bread. So, then part of the other problem that I see then when people think they're gluten-sensitive or have to be gluten-free now mind you if you truly are genetic celiac, you probably will not be able to eat wheat and I'm saying probably now because I'm learning some things that we can turn those genes off.   I don't know but if you truly are genetic celiac, but that is going to be a diagnosis that probably came when you were young you were going to always have had symptoms of these if you are now 20 or 30 and all of a sudden having these issues and you've been eating wheat all your life chances are you're not true genetic celiac. So, that's something you need to look at but people are finding they can eat the flour. They can eat the wheat and part of a real concern of mine is when you go gluten-free if you don't really need to I've been doing some studying as a food microbiologist gut microbiome has been a big topic.   I've shared I've taught way before it was trendy on, you know probiotics and all of that and fermented foods. I've been teaching it since 1992 but what happens that they're finding on these gluten-free diets. It's actually diminishing your good gut microbiome and encouraging the growth of more pathogenic making you more susceptible to C. diff, E. coli and other sickness causing organisms.   Then you're going to have those organisms are critical for breaking down food that gets dumped into the large intestine and encouraging digestion and enzymes that they create and all kinds of B vitamins and I could go on and on so that is being compromised the next thing, you know, you have allergies to eggs allergies to milk these very restrictive diets change that gut microbiome and they are causing a lot of gut health issues and allergy issues. I've talked to two people in the last few months one lady told to go gluten-free been gluten-free for years. She with tears in her eyes couple of weeks ago came down from Ohio hugged me in was came to our store just wanted to come to our store.   I happen to be here that day. She hugged me tears in her eyes and said I was down to eight foods that I could eat another lady in one of my classes came up and said I was down to seven foods that I could eat, you know, so It puts you on a treadmill that I don't think you want to be on when you start very restrictive diets. It's and not just gluten-free, but even you know, the carnivore and the keto and the paleo the heavy meat diets you need whole grains to break the fats down and cholesterol that those foods are providing and I'm a meat eater.   I mean, that's fine, but to exclude the most nutrient-dense food group God has given us in my mind is very dangerous. Let's see if we can get healing and reverse that I have a podcast and I do it's the bread stories now and I one of my favorites and I recommend it more often than any other is episode 66 sit with Sarah Valentine if anybody that I hear of that say they have to be gluten-free or their celiac, I would say she fit the bill for what surely seemed like a true genetic celiac. She was diagnosed in I think she was around 15 or I don't remember her age.   She was in high school. I think but she had always had trouble even as a little one and she was diagnosed with celiac and she said at the end of the podcast, she goes either God supernatural healed me or it was a misdiagnosis, but she had been gluten-free for 15 years. I believe it was and she told me she said and I she had a dairy allergy.   She couldn't eat dairy and she said, you know dairy I cheated on a little bit because it would just cause me a little discomfort. She goes I never cheated on gluten. Well, her brother and her mother heard about me and they Sarah was off at college and they got a mill and started milling because her brother's children had some health issues.   I think they have warts and my work stories are great. But anyway, bought a mill. She came home from school and they said Sari.   We want you to try this. You nope. Nope.   Nope. I'm I can't finally they talked her into trying a little bit should she ate it no issues at all and she told me on that podcast. She said I pooped the best I've ever pooped.   I have pooped in a long time the next morning. I slept the best. I had no headaches had no adverse reaction and she's become if any anyone My poster child for you know, reversing what appears to be celiac disease and being able to thrive on real bread and freshly milled wheat with the right balance of those protein starches nutrients fiber enzymes vitamin E all the things that bring healing and improve digestion get the bowels cleaned out and the gut healed.   So, yeah, it's something that I think excites me the most and I call it food freedom because what I'm seeing is people are in bondage and you know, when you can't eat this and you can't eat that and I understand there's some I have a granddaughter that has a dairy a true dairy allergy and I get it and those are real and you don't want to you know diminish those but we are seeing so many people that the bread in the store totally disrupts their system and causes all kinds of issues were seeing them not only like I said tolerate bread made from freshly milled flour, but bring healing bring healing and I that is so much our Lord that God knows what he's doing in his intentional design. He is all about healing and freedom versus of setting the captives free.   Laura Dugger: (1:01:38 - 1:01:40) Oh gosh, that was a big one. Yeah.   Sue Becker: (1:01:40 - 1:02:10) Yeah, but it also just one real practical thing as we're talking about gluten and fermentation with sourdough. This is a two-parter because if you feed it with white flour or add that I'm assuming that diminishes effects and if you feed it with fresh milled flour and then add that to bake it in bread, is that like double the benefits because you've got the fermentation and the grain or how does that work?   Sue Becker: (1:02:10 - 1:07:07) You know, I can't find any real definitive information, but let's back up and let's talk about sourdough with white flour there for a while when we were still traveling back in the probably early 2000s a lot of teaching coming out going even celiacs can eat, you know sourdough bread and they were making it with white flour and all of this. Is it better than the stuff you're buying in the store? Maybe but white flour is white flour and it's still process is still been stripped of all the vitamins the minerals and the fiber.   So, in my viewpoint, it is no better for you. If you're making it's kind of a waste of time if you're making sourdough bread with white flour. Now, if you start milling your own flour and making your sourdough with that, that's a whole other realm.   And like I said, I've done lots of studies most what I find when I read is that when we went to commercial yeast, we gave up flavor. So, I get that and that the bread is kind of flavorless now. So, I get that a little bit but as Americans and especially children, we like our fluffy bread, don't we?   Yeah, so, kids, you know, don't fret if you're making bread with commercial yeast. That's the way I make most of my bread. But as a microbiologist and knowing that when those lactic acid organisms feed on sugars, they produce B vitamins.   That's like yogurt. Why yogurt has B vitamins and maybe your milk, you know, just uncultured milk doesn't. So, I know that that increases the availability of those nutrients.   So, I think there is definitely some nutritional advantages that you take it to a whole new level. But what I say that commercial yeasted bread is not healthy and you can't do that that you only need to be doing sourdough, you know, I learned to make sourdough from white flour when I was first married long before milling came into our family by the time I had my children I had vacated that and then when I started milling I used commercial yeast and have for most of my years and we saw tremendous health benefits. So, I don't diminish one over the other but I certainly recognize that yeah, you might have some better nutrient bioavailability. I don't buy into the that you have to do the long fermentations to prevent the anti-nutrients like phytic acid from keeping you from absorbing minerals because I've had mineral checks and we've seen people testify that they had to have blood transfusions regularly because they were anemic all their life.   They start milling making their bread with commercial yeast, you know, and they're no longer anemic and we've seen countless people that and the same with me. I'm never low in my minerals. So, I don't buy into that.   But I say, you know, hey if you feel like you can digest sourdough bread better than commercial yeast leavened bread. I'm not going to argue with you go for it do it. But I also don't want to put a heavy burden on especially young moms that are like it's going to take me three days to make bread, you know, or it's you know, no, it doesn't have to so that's kind of my stance on it.   Do what works for your family sourdough is a rhythm. So, you got to kind of get into it about the time I get into it. We take a trip.   I go speak somewhere. I'm gone for four days and I'm like, okay, where am I with this? So, you know, that's just kind of my viewpoint and what I want to encourage people do what works for you what you want what your family likes.   I love I've got sourdough bread rising right now. There's times when I just like I just want you know, that chewy that nice flavorful bread and then there's other times where I want a soft loaf of bread for a good Southern tomato sandwich or my kids like peanut butter sandwiches, you know, so do what works do for your family do what your family is going to eat and love and you know, my husband has a philosophy if it doesn't taste good. It's not good for you.   So, if your family, your children, especially don't like the texture and flavor of sourdough some people do but if especially if your kids are used to the bread from the store, that's going to be a hard transition for them. And if they're not going to eat it and balk at it, then it's not going to bring them the health benefits that you're trying to do for your family. So, make what's cul

Send us a textEating out with food allergies, celiac disease, IBS, or food sensitivities can feel overwhelming — and sometimes unsafe. In this episode, Alyssa Simpson chats with Dylan McDonnell, founder of Foodini, about how technology and regulation are finally making restaurant dining safer and more transparent.Dylan shares his personal experience growing up with celiac disease and how it inspired him to create Foodini: a platform that gives diners real ingredient and allergen data so they can confidently choose what's safe to eat. They discuss why food allergies are rising, why restaurants struggle with allergen accuracy, and how new laws in California could change the future of dining nationwide.If you've ever avoided restaurants because of gut symptoms, food allergies, or fear of cross-contamination, this episode offers clarity, validation, and hope.Watch to learn:Why food allergies and intolerances are becoming more commonWhy restaurant menus are so hard to trustHow personalized allergen-safe menus workWhat the new California food allergy law means for dinersHow to advocate for safer, more inclusive diningGuest Bio: Dylan McDonnell is the founder and CEO of Foodini, the dietary intelligence company that helps power personalized menus for the 173m Americans with a food allergy or dietary need. A corporate lawyer by trade, he was diagnosed with celiac disease as a child, and has spent the last number of years advocating for increased transparency regarding what is in the food that we eat. Website: foodini.coLinkedIn: https://www.linkedin.com/company/getfoodini/Instagram: @getfoodini  TikTok: @getfoodiniConnect with Alyssa here: Instagram, LinkedIn, Facebook, Pinterest   DM “GUT CHECK” on Alyssa's Instagram for a personalized quiz and free meal plans & resources to kickstart your gut healing journey.Check out Alyssa's FREE Masterclass “Why your gut still isn't better - the real reason you feel stuck. -If you're enduring uncomfortable, painful, and embarrassing GI symptoms and feel like you've tried everything, Alyssa uses a specialized approach to help people who've gone from doctor to doctor finally find relief. Book your 15-minute strategy call for FREE here.Looking for a supportive Gut Health community? Alyssa is building a community committed to helping people overcome their digestive symptoms by addressing the root cause using food and nutrition. Join Alyssa's FREE Facebook Community here.The Gut Health Dialogues drops new episodes weekly to help you uncover root causes, not just treat symptoms. Tune in for gut health insights, client transformation, and expert insights into gut health. Leave a review—Your support will help Alyssa empower more people with the knowledge and tools to take control of their gut health and reclaim their lives.

A Gluten Free Podcast Episode 214Today's highlight is from my episode with Celiac Cruise founder, Maureen Basye. In the full episode we talk about how the Celiac Cruise came to life, the meticulous work that goes into ensuring a completely gluten free experience and the partnerships that make it all possible. We also chat about the 2026 Australian cruises, including the South Pacific cruise which we'll be aboard! In this highlight we discuss the driving force behind Maureen and the Celiac Cruise's mission. Links Listen to the full episode here Join A Gluten Free Podcast Facebook group here 

Mike and Cam close out the year with a fun and thought-provoking New Year's episode. They dive into surprising results from a Harris Poll by Beyond Celiac, for a "Stump Mike and Cam" style podcast, revealing some stunning insights on how the general American public really understands celiac disease. With gluten-free beers in hand, they react to questions about dining out, travel, and social situations while sharing honest takes, a few laughs, and reflections on where awareness is improving—and where there's still work to do. Join them for a festive, eye-opening way to ring in the New Year and celebrate 2025!

In the latest episode of the Celiac Project:Mike and Cam close out the year with a fun and thought-provoking New Year's episode. They dive into surprising results from a Harris Poll by Beyond Celiac, for a “Stump Mike and Cam” style podcast, revealing some stunning insights on how the general American public really understands celiac disease. With gluten-free beers in hand, they react to questions about dining out, travel, and social situations while sharing honest takes, a few laughs, and reflections on where awareness is improving—and where there's still work to do. Join them for a festive, eye-opening way to ring in the New Year and celebrate 2025!Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/I would love to hear from you! Leave your messages for Andrea at contact@baltimoreglutenfree.com and check out www.baltimoreglutenfree.comInstagramFacebookGluten Free College 101Website: www.glutenfreecollege.comFacebook: http://www.Facebook.com/Glutenfreecollege Hosted on Acast. See acast.com/privacy for more information.

A Gluten Free Podcast Episode 213 Today's highlight is from my episode with Dr Kim Faulkner Hogg, an experienced dietitian specialising in coeliac disease and food intolerances. In the full episode we discuss how to navigate label reading, gluten free nutrition, and when gluten isn't always to blame for symptoms. In this highlight I ask Kim what else could possibly mimic the ingestion of gluten for people living with coeliac disease. LinksListen to the full episode hereJoin A Gluten Free Podcast Facebook group here 

Based on a popular well known Christmas carol this episode reminds us about prescribing thoughtfully, recognising key red flags, and keeping often-missed diagnoses like bile acid diarrhoea, coeliac disease and liver disease on the radar. The episode also reinforces the importance of early-life microbiome influences and structured differential diagnosis for abdominal symptoms in primary care. Prescribing and de-prescribing • Taper PPIs rather than stopping abruptly to avoid rebound acid hypersecretion, driven by upregulated gastrin during PPI therapy. • Always link NSAID use and H. pylori status to ulcer risk, and remember: gastric ulcers typically cause pain with meals, duodenal ulcers 2–3 hours after eating. Diagnosis, tests and red flags • Use three coeliac test “groups”: serology (tTG/EMA, with total IgA checked), genetics (HLA‑DQ2/DQ8) and duodenal biopsies; ensure patients eat gluten for at least six weeks pre‑testing and to endoscopy. • Actively screen for GI red flags: dysphagia and weight loss (upper GI), PR bleeding and unexplained iron‑deficiency anaemia (lower GI), and escalate for urgent investigation. Practical tools and endoscopy indications • Use the Bristol Stool Chart (types 1–7) routinely in consultations to standardise conversations about stool form and avoid ambiguous “food analogies.” • Remember the three main indications for endoscopy: diagnostic (e.g. dyspepsia, chronic diarrhoea), surveillance (Barrett's, polyp follow‑up) and therapeutic (RFA/EMR in Barrett's, polyp removal). Conditions to consider and not miss • Keep bile acid diarrhoea prominent in the differential for IBS‑D: up to ~40% of IBS‑D patients may have it, particularly with ileal disease/resection, Crohn's, or post‑cholecystectomy. • Maintain a broad GI bleeding differential beyond cancer (e.g. gastritis, peptic ulcer, Mallory–Weiss tear, haemorrhoids/fissures, liver disease/coagulopathy, IBD, angiodysplasia, diverticular disease). Liver disease, microbiome and early life • Remember major causes of liver failure in primary care: excess alcohol, paracetamol overdose, DILI, autoimmune hepatitis, Wilson's disease, haemochromatosis, viral hepatitis B/C and progressive MASLD. • Support breastfeeding where possible to promote a healthy infant microbiome (HMOs favouring bifidobacteria) and recognise how birth mode and early microbes shape immune development and later allergy/immune risk. Structuring abdominal symptom assessment • For undifferentiated abdominal symptoms, consciously work through a core list: IBS, lactose intolerance, coeliac disease, gastroenteritis, SIBO, IBD, diverticular disease, colorectal cancer, peptic ulcer disease, gallstones/biliary colic, pancreatic insufficiency and medication‑related causes (e.g. metformin, NSAIDs, antibiotics). • Use these categories to guide targeted history, examination, basic tests and thresholds for referral back to gastroenterology or specialist services. Chapters (00:00:04) - The 12 Days of Gutmas(00:01:04) - PPIs(00:02:19) - How to manage gastric and duodenal ulcers on(00:03:40) - Celiac disease tests 6, Interventions(00:05:33) - GI red flags on Christmas Day(00:07:48) - The main indications for endoscopy(00:09:07) - 7 causes of liver failure on Christmas Day(00:10:17) - Healthy gut microbiome 8 days after Christmas(00:12:03) - Bile acid diarrhea(00:13:52) - 10 causes of abnormal gastrointestinal bleeding(00:15:34) - The microbiome of the body(00:17:55) - 12 causes of abdominal dysrhythmia(00:19:59) - 12 Days of Gutmas

A Gluten Free Podcast Episode 212My guest on today's episode is head chef at Diggers Miranda RSL, Andrew Harper. We'll chat about why he changed his kitchen to create safe gluten free options, the importance of listening to feedback from the coeliac and gluten free community and how others in hospitality can learn from his approach. What we'll cover: * Andrew's background as a chef and his career in hospitality * Andrew cooking in a pizza shop and an Italian restaurant * Andrew's passion for food and having a mentor at Valentino's * Opening Little Italy restaurant * Moving to Diggers Miranda * Andrew's experience of gluten free protocols in Sicily and Rome * How a customer helped Andrew to make safe gluten free food * Wife of a board member having coeliac disease and cooking gluten free for her * Coeliac customers bringing in more coeliacs into the RSL * Customers talking about the RSL on Facebook * The decision to remove all wheat out of the kitchen * Learning and listening to the feedback from coeliac customers * The financial decision to do gluten free correctly * Andrew's experience of going to a hospitality training course and the negative comments he heard about his gluten free approach in the RSL* RSL's financial growth since going gluten free * Catering to other dietary requirements for customers * Andrew hearing stories from coeliac customers having bad experiences and the stress they experience in a shared kitchen * The kitchen, front of house staff and managers learning about the transition to gluten free food * Gluten free deep fried icecream * Approach to marking gluten free menu items and dealing with gluten free preconceptions * 2025 December special deserts * Plans for the RSL for the future * How Andrew feels we can create more awareness of coeliac disease and the gluten free in society * Educating and showing venues that making great gluten free options LinksDiggers Miranda RSLFollow Diggers Miranda RSL on Facebook and Instagram  Follow Andrew Harper on Instagram 

In this heartfelt episode, Dr. Isabelle Amigues sits down with her patient Elizabeth Anthony to discuss her journey from a high school lupus diagnosis and years of difficult symptoms, to finally finding answers and support at UnabridgedMD. Liz shares her struggles with medications, navigating the healthcare system, and the power of listening to her own intuition—even when others doubted her. Together, they explore what true partnership in care looks like, why feeling heard matters, and how hope and persistence can lead to real healing.If you or someone you love is feeling lost or unheard in their autoimmune journey, this conversation is for you.  Subscribe for more patient stories, expert advice, and hope-driven science.#Lupus #AutoimmuneDisease #PatientStory #Rheumatology #Hope #ChronicIllness #UnabridgedMD #HealingJourney

Mike and Cam are back with a fun bonus holiday episode! Fresh off a road trip to Vermont, Cam shares all the gluten-free highlights from the journey, including amazing food stops, surprise skiing and snowboarding, and the legendary Vermont sock sale that inspired the entire trip. From Chicago Pizza packed for the drive, to a standout gluten-free brunch in Buffalo, to jaw-dropping views of Niagara Falls, this adventure is filled with great eats, unexpected laughs, and a few wild animal encounters. Cam also talks about discovering incredible craft ciders and tips for handling awkward moments when restaurants aren't as safe as expected. Join Mike and Cam for a cozy holiday show packed with gluten free travel tips, foodie finds, and plenty of stories from the road.

On the latest episode of the Celiac Project Podcast:Mike and Cam are back with a fun bonus holiday episode! Fresh off a road trip to Vermont, Cam shares all the gluten-free highlights from the journey, including amazing food stops, surprise skiing and snowboarding, and the legendary Vermont sock sale that inspired the entire trip. From Chicago Pizza packed for the drive, to a standout gluten-free brunch in Buffalo, to jaw-dropping views of Niagara Falls, this adventure is filled with great eats, unexpected laughs, and a few wild animal encounters. Cam also talks about discovering incredible craft ciders and tips for handling awkward moments when restaurants aren't as safe as expected. Join Mike and Cam for a cozy holiday show packed with gluten free travel tips, foodie finds, and plenty of stories from the road.Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/I would love to hear from you! Leave your messages for Andrea at contact@baltimoreglutenfree.com and check out www.baltimoreglutenfree.comInstagramFacebookGluten Free College 101Website: www.glutenfreecollege.comFacebook: http://www.Facebook.com/Glutenfreecollege Hosted on Acast. See acast.com/privacy for more information.

A Gluten Free Podcast Episode 211Today I reflect on five gluten free life lessons from 2025. It's been a great year! There's been heaps of takeaways, things I've reflected on and struggles and wins throughout the year. I wanted to share the five biggest things I've learnt and hopefully by sharing them it will help you in your own coeliac and gluten free journey. What we'll cover: * Reflecting on last week's episode with mucosal Immunologist and Coeliac Disease Researcher at James Cook University, Dr Paul Giacomin * My hopes for coeliac disease and the gluten free diet in the future * Touching on next year's content for A Gluten Free Podcast * Importance of remaining objective and doing out best to not judge others for how they navigate their own coeliac disease and gluten free journey * 5 gluten free lessons from 2025* Importance of keeping up to date with medical check ups * Coeliac disease antibodies not coming down despite adherence to a strict gluten free diet * My osteopenia and ADHD diagnoses  * Meal prepping and planning to save time, money and energy * Asking questions and finding options depending on the level of knowledge in shared gluten and gluten free kitchens * Importance of leaving reviews for good gluten free experiences at restaurants and cafes * Staying connected with the coeliac and gluten free community * Teaser of next week's episode Links Buy Gluten Free Express by Helen Tzouganatos *This is an Amazon affiliate link. We earn a small amount when you purchase this book with our code* Enter our gluten free Christmas giveaway boxEpisode with The Coeliac Connection Founder, Jo WynneHow We Can Improve Coeliac Disease & Gluten Free Education & Awareness in the Australian Hospitality Industry with NSW Food Authority CEO, Andrew Davies Holistic Health Coach & Founder of 'The Healthy Celiac', Belinda Whelan episode Join our Podcast Facebook group Episode with Dr Paul Giacomin Episode with Dr Vincent Ho at Campbelltown Hospital Coeliac Australia's advice on monitoring and follow-up of coeliac disease 

Mike and Cam are thrilled to welcome back one of their all-time favorite guests: Erin Smith, the Gluten-Free Globetrotter!  Erin shares her top holiday travel and party tips, from smart airport food strategies to navigating gatherings with confidence. She also gives an update on life in Montreal, talks about celebrating Christmas in Mexico, and offers practical advice on researching safe spots to eat both locally and abroad. A perfect episode to help you stay prepared, calm, and gluten-free throughout the holiday season!

There is something incredibly liberating that happens when you realize your genes are not a life sentence. We have all been told that if a gene runs in your family, you're destined to live out the same story. Celiac. MTHFR. Hashimoto's. Breast cancer genes. We're taught to brace ourselves instead of learning how to influence the environment those genes live in. When the gut is overwhelmed, the immune system stays in a reactive state, and in that environment certain genes become more expressive than they would in a balanced body. And as the gut heals and the immune system steadies, those expressions often soften again.When we move through life in the energy of fearing our bodies, or resenting the parts of us that feel complicated or confusing, it creates a disconnect. Not just within us, but within our children. They feel it. They feel the way we brace around certain symptoms. They feel the heaviness we carry when we believe something is wrong with us, or wrong with them. Our energy teaches them what to believe about their own bodies, the world around them, and what is possible or impossible.If your child has a gene variant that society labels as undesirable, the most healing thing you can offer them is not fear. It's acceptance. It's steadiness. It's the belief that their body is not broken. Because when you hold that belief, they learn to hold it too.Your body is not something you need to fear. Your child's body is not something to fix. Every single part of you was designed on purpose. Every one of your gene variants is a page in your story. And when certain genes express, it is an invitation. It is your body communicating with you and bringing you back into alignment so you can show up in your life as the best version of you.. It is your body asking you to come closer, not pull away.When you view your body through this lens, everything shifts. You stop battling yourself. You stop bracing for what might happen. You begin partnering with your body instead of fearing it. And this is where your deepest power lives. In relationship. In understanding. In the environment you create on the inside.Your genes respond to you. They respond to the way you live, the way you nourish yourself, the way you support your gut and your nervous system, the way you speak to yourself, the way you choose to show up every day. And the more safety and nourishment you bring into your life, the more your genes settle into the expression that serves you.This is the freedom of gene expression. This is the empowerment that no lab report can ever take away from you. Thanks for listening! I would love to connect with you ♡ Subscribe to the Nourished Newsletter Explore the Gut Rebalance Kits Visit our FAQ's Follow along on a Instagram Take the free Gut Health Quiz Email us at customercare@onleorganics.com Sending love and wellness from my family yours,xx - Juniper BennettFounder of ōNLē ORGANICS

A Gluten Free Podcast Episode 210My guest on today's episode is Mucosal Immunologist and Coeliac Disease Researcher at James Cook University, Dr Paul Giacomin. We'll talk about a study involving hookworms in the treatment for people with coeliac disease, the insights from this research and how these studies can be used to learn more about alternative treatments for coeliac disease in the future. What we'll cover: * Dr Giacomin's role at James Cook University and how he came to work in coeliac disease research * Dr Giacomin's background in working on ulcerative colitis and other inflammatory bowel diseases* How intestinal worms can play a role in our immune system and inflammation in our bodies * How the idea for hookworms in the treatment of coeliac disease came about * The positives and negatives of intestinal worms in our health * Australian trial of hookworms in the study of coeliac disease in 2008* The tolerance levels of participants in coeliac disease hookworms study in 2012 * Insights from the hookworms study and why a therapeutic follow up trial didn't happen * How hookworms can have a potential broad immune effect on other diseases and health issues * Where hookworms come from and how they are transferred to humans * Participants' experience of living with hookworms* When to visit your GP if you suspect a worm infection * How hookworms are boosting tolerance in the immune system and protection from gluten in people with coeliac disease * How hookworms could be turned into synthetic versions in the form of medications * Plans for future hookworms in the treatment for coeliac disease * Progressing hookworm treatment programs* How the findings of hookworm studies in coeliac disease be applied to IBD (ulcerative colitis, Crohn's disease, etc) * Triggers of autoimmune diseases * How to keep up to date with Dr Giacomin's research trials and get into contact with him Links Hookworms for the treatment of coeliac disease symptoms study Coeliac Australia article on Worms study Email Dr Paul Giacomin: paul.giacomin@jcu.edu.auJoin our podcast facebook group Email us: aglutenfreefamily@gmail.comThis podcast reflects personal experiences and is not medical advice. Please consult a qualified healthcare professional for individual guidance. Celiac Cruise - a 100% gluten free vacation cruise is setting sail on two Australian cruises in 2026: one to the South Pacific and the other to New Zealand. There'll of course be awesome 100% gluten free food onboard, heaps of fun stuff to do, educational talks and a community of people who understand each other. Buy your tickets here & see ya onboard gluten free fam! 

Register for The CIRS Summit 2025! It's free! https://cirs-summit-2025.heysummit.com/ For more information and support, join us at https://thecirsgroup.com Welcome to another episode of The CIRS Group podcast with Barbara and Jacie! In today's episode, we dive into the details of the upcoming CIRS Summit 2025 happening on December 13th and 14th. The summit will have a great mix of expert interviews on a wide range of topics related to CIRS. From environmental biotoxins and brain health, to legal advice and family dynamics, there is something for everyone. We'll also talk more about how to register for the event, access replays, and contribute to CIRS research. Check out the timestamps to see who's speaking, and register here: https://cirs-summit-2025.heysummit.com/  TIMESTAMPS 00:01 The CIRS Summit 2025 01:20 This year's Summit is new and improved! 02:57 Register for the CIRS Summit 03:39 Summary of all the scheduled talks! and Disclaimer 03:58 Dr Ritchie Shoemaker - Lessons for Tomorrow from Lessons in the Past 04:33 Dr. Jennifer Smith - Complex Family Systems in CIRS 05:26 Max McCord - Diagnosing the Root Cause of Environmental Biotoxins 06:19 Dr. Andrea Jordheim - How to Improve Your Brain's Cleaning and Repair System in CIRS 07:35 Mindy Mastruserio - Reclaiming Agency in CIRS: Healing the Self Beyond the Protocol 09:10 Dr. Christian Navarro Torres - How the Latest Nasal Swab Testing Can Help You Heal 10:00 Dr. Paula Kruppstadt - A Perspective on CIRS, Autism and PANS/PANDAS from a Functional Medicine Pediatrician 10:58 Dr. Lacey Venanzi - Are you Celiac or just gluten sensitive? 12:04 Julie Helm - From Reset to Regeneration: Bridging the Shoemaker Protocol to the Bredesen Protocol 13:00 Ian Siegel - How Giftedness Becomes a Curse in a Moldy School 13:55 Louise Carder - the Leptin Connection: Satiety, Signaling and Healing 15:00 Dr. Stacey McLure - Understanding the Skin Barrier: Structure, Function and Care 15:49 Ryan Schnack - How to Build A Strong Legal Case for CIRS 16:40 Dr. April Vukelic - Tips for Managing Back and Joint Pain with CIRS 19:20 Justin Carlson - New Tools for Living Safely with CIRS: Mold Map, Find a Mold Doctor and Aerlume 22:25 Final Thoughts and how to watch for free or get the replays For more information and support, join us at https://thecirsgroup.com Order Jacie's book! The 30 Day Carnivore Bootcamp: https://a.co/d/7MgHrRs The CIRS Group: Support Community: https://thecirsgroup.com Instagram: https://www.instagram.com/thecirsgroup/ Find Jacie for carnivore, lifestyle and limbic resources: Jacie's book on the Carnivore diet!  https://a.co/d/8ZKCqz0 Instagram: https://www.instagram.com/ladycarnivory YouTube: https://www.youtube.com/@LadyCarnivory Blog: https://www.ladycarnivory.com/ Find Barbara for business/finance tips and coaching: Website: https://www.actlikebarbara.com/ Instagram: https://www.instagram.com/actlikebarbara/ YouTube: https://www.youtube.com/@actlikebarbara Jacie is a Shoemaker certified Proficiency Partner, NASM certified nutrition coach, author, and carnivore recipe developer determined to share the life changing information of carnivore and CIRS to anyone who will listen. Barbara is a business and fitness coach, CIRS and ADHD advocate, writer, speaker, and a big fan of health and freedom. Together, they co-founded The CIRS Group, an online support community to help people that are struggling with their CIRS diagnosis and treatment.

Did you know that a single crumb of bread is enough to cause an autoimmune response in children with celiac disease? Dr. Pankaj Vohra, Professor of Pediatrics and Board-Certified Pediatric Gastroenterologist, joins medical student Andrea Smith to discuss the evaluation and management of celiac disease, as well as essential guidance for following a gluten-free diet. Specifically, they will: Review the epidemiology of celiac disease and identify common symptoms and presentations of celiac disease Describe the pathophysiology of celiac disease including histopathological changes to the duodenum Identify diagnostic tests and criteria for diagnosing celiac disease in the pediatric population Identify common sources of gluten and the basics of identifying gluten on food labels Discuss typical management of celiac disease including appropriate screening tests and managing accidental gluten ingestion Special thanks to Dr. Rebecca Yang and Dr. Neeharika Bade for peer reviewing this episode. CME available free with sign up: Link coming soon! References: Bolia, R., & Thapar, N. (2023). Celiac Disease in Children: A 2023 Update. In Indian Journal of Pediatrics. Springer. https://doi.org/10.1007/s12098-023-04659-w Gidrewicz, D., Potter, K., Trevenen, C. L., Lyon, M., & Butzner, J. D. (2015). Evaluation of the ESPGHAN celiac guidelines in a North American pediatric population. American Journal of Gastroenterology, 110(5), 760–767. https://doi.org/10.1038/ajg.2015.87 Hill, I. D., Fasano, A., Guandalini, S., Hoffenberg, E., Levy, J., Reilly, N., & Verma, R. (2016). NASPGHAN clinical report on the diagnosis and treatment of gluten-related disorders. Journal of Pediatric Gastroenterology and Nutrition, 63(1), 156–165. https://doi.org/10.1097/MPG.0000000000001216 Husby, S., Koletzko, S., Korponay-Szabó, I., Kurppa, K., Mearin, M. L., Ribes-Koninckx, C., Shamir, R., Troncone, R., Auricchio, R., Castillejo, G., Christensen, R., Dolinsek, J., Gillett, P., Hróbjartsson, A., Koltai, T., Maki, M., Nielsen, S. M., Popp, A., Størdal, K., … Wessels, M. (2020). European Society Paediatric Gastroenterology, Hepatology and Nutrition Guidelines for Diagnosing Coeliac Disease 2020. In Journal of Pediatric Gastroenterology and Nutrition (Vol. 70, Issue 1, pp. 141–156). Lippincott Williams and Wilkins. https://doi.org/10.1097/MPG.0000000000002497 Nenna, R., Tiberti, C., Petrarca, L., Lucantoni, F., Mennini, M., Luparia, R. P. L., Panimolle, F., Mastrogiorgio, G., Pietropaoli, N., Magliocca, F. M., & Bonamico, M. (2013). The celiac iceberg: Characterization of the disease in primary schoolchildren. Journal of Pediatric Gastroenterology and Nutrition, 56(4), 416–421. https://doi.org/10.1097/MPG.0b013e31827b7f64 Sahin, Y. (2021). Celiac disease in children: A review of the literature. In World Journal of Clinical Pediatrics (Vol. 10, Issue 4, pp. 53–71). Baishideng Publishing Group Co. https://doi.org/10.5409/wjcp.v10.i4.53 Salden, B. N., Monserrat, V., Troost, F. J., Bruins, M. J., Edens, L., Bartholomé, R., Haenen, G. R., Winkens, B., Koning, F., & Masclee, A. A. (2015). Randomised clinical study: Aspergillus niger-derived enzyme digests gluten in the stomach of healthy volunteers. Alimentary Pharmacology and Therapeutics, 42(3), 273–285. https://doi.org/10.1111/apt.13266 Schuppan, D., Mäki, M., Lundin, K. E. A., Isola, J., Friesing-Sosnik, T., Taavela, J., Popp, A., Koskenpato, J., Langhorst, J., Hovde, Ø., Lähdeaho, M.-L., Fusco, S., Schumann, M., Török, H. P., Kupcinskas, J., Zopf, Y., Lohse, A. W., Scheinin, M., Kull, K., … Greinwald, R. (2021). A Randomized Trial of a Transglutaminase 2 Inhibitor for Celiac Disease. New England Journal of Medicine, 385(1), 35–45. https://doi.org/10.1056/nejmoa2032441 Tack, G. J., van de Water, J. M. W., Bruins, M. J., Kooy-Winkelaar, E. M. C., van Bergen, J., Bonnet, P., Vreugdenhil, A. C. E., Korponay-Szabo, I., Edens, L., von Blomberg, B. M. E., Schreurs, M. W. J., Mulder, C. J., & Koning, F. (2013). Consumption of gluten with gluten-degrading enzyme by celiac patients: A pilot-study. World Journal of Gastroenterology, 19(35), 5837–5847. https://doi.org/10.3748/wjg.v19.i35.5837 Husby S, Koletzko S, Korponay-Szabó IR, et al. European Society for Pediatric Gastroenterology, Hepatology, and Nutrition guidelines for the diagnosis of coeliac disease. J Pediatr Gastroenterol Nutr 2012; 54: 136–160

Celiac disease affects between one and two percent of Canadians, yet many patients wait years before receiving a clear diagnosis. On this episode of the CMAJ Podcast, the hosts speak with two contributors to the CMAJ review article Diagnosis and management of celiac disease about the condition's diverse clinical presentations, appropriate testing strategies, and the practical realities of long-term dietary management.Jedid-Jah Blom, a registered dietitian at the McMaster Celiac Disease Clinic and researcher at the Farncombe Family Digestive Health Research Unit at McMaster University, shares her own experience being diagnosed and living with celiac. She explains how patients must identify hidden gluten sources in ingredients like dextrin and malt, and why cornmeal or corn flour products may be contaminated. Blom outlines the risks of cross-contamination and dining out challenges, emphasizing whole gluten-free grains over processed products that lack fortification.Dr. Maria Ines Pinto-Sánchez, a gastroenterologist at Hamilton Health Sciences and director of the Celiac Clinic at McMaster University, explains why celiac is called a chameleon disease. She notes that about 30 percent of patients present with gastrointestinal symptoms, while others may have brain fog, fatigue, or anemia. She describes how TTG antibodies plus total IgA are used for screening, with positive results requiring endoscopy and biopsies for confirmation. Dr. Pinto-Sánchez emphasizes that patients should not start a gluten-free diet before testing. She discusses ongoing monitoring including TTG levels, bone density, and nutrient deficiencies.For physicians, the discussion highlights the need for a low threshold when testing TTG antibodies in patients with unexplained fatigue, brain fog, or gastrointestinal symptoms. Both guests stress the importance of completing diagnostic testing before patients begin a gluten-free diet and arranging early dietitian referral.Comments or questions? Text us.Join us as we explore medical solutions that address the urgent need to change healthcare. Reach out to us about this or any episode you hear. Or tell us about something you'd like to hear on the leading Canadian medical podcast.You can find Blair and Mojola on X @BlairBigham and @DrmojolaomoleX (in English): @CMAJ X (en français): @JAMC FacebookInstagram: @CMAJ.ca The CMAJ Podcast is produced by PodCraft Productions

A Gluten Free Podcast Episode 209 Today on the podcast we'll discuss why it's so important to not only complain about issues within the coeliac disease and gluten free community but to also take proactive action on those issues. When we collectively come together as a community we can achieve great things. Power in numbers gluten free fam. You'll hear a great example of the community doing that in today's episode. What we'll cover: * Reflecting on last week's episode with NSW Food Authority CEO, Andrew Davies * Upcoming first roundtable discussion around making changes in coeliac disease and gluten free awareness within the hospitality industry * IL-2 diagnostic tool for coeliac disease * Complaints within the gluten free community versus taking action where you'd like changes made * My own coeliac disease diagnosis journey and why I wanted to make changes to help this community * How we can work together to help spread coeliac disease and gluten free awareness * Feeding Gluten Free Fundraiser * How Gabby & Liz used action to help this fundraiser* Teaser of next week's guest episode with a coeliac disease researcher Links Follow us on Instagram Join our podcast facebook group Coeliac Australia's gluten challenge and diagnosis process advice Feeding Gluten Free Fundraiser blog Email: aglutenfreefamily@gmail.comThis podcast reflects personal experiences and is not medical advice. Please consult a qualified healthcare professional for individual guidance. Celiac Cruise - a 100% gluten free vacation cruise is setting sail on two Australian cruises in 2026: one to the South Pacific and the other to New Zealand. There'll of course be awesome 100% gluten free food onboard, heaps of fun stuff to do, educational talks and a community of people who understand each other. Buy your tickets here & see ya onboard gluten free fam!  Head to happytummies.com.au & use our code GFCHRISTMAS to save 20% off Free From Family Co everyday range! Valid from 8th Nov - 25th December, 2025. 

Mike and his family head to St. Louis for his daughter's softball tournament—but when rain washes out most of the games, the real action happens off the field. With unexpected downtime, Mike goes on the hunt for the best gluten-free eats the city has to offer. From mouthwatering Missouri-style BBQ to a creative spin on tacos, plus a surprise college visit complete with a gummy-bear bonus, this trip delivers plenty of delicious discoveries. Join Mike as he turns a soggy weekend into a gluten-free adventure packed with standout finds!

Fact and misconceptions about celiac disease and gluten sensitivity—plus tips on gluten-free living and Thanksgiving recipes

A Gluten Free Podcast Episode 207On today's solo episode we'll catch up and chat about last week's episode with coeliac disease specialist dietitian, Nicole Marie. I'll also share a personal anecdote about a chat with a local baker attempting to make gluten free options for their customers. I'll share some tips and resources around dining out safely with coeliac disease or requiring gluten free food for other health reasons. What we'll cover: * Reflecting on Nicole Marie's views on the need to improve gluten free labelling * Gluten free labelling in Australia versus the rest of the world * Story from a local baker attempting to make gluten free options for their customers and having a backlash on social media * Having an interesting conversation with this local baker * The lack of awareness of coeliac disease and gluten free options in the Australian hospitality industry * The awkwardness of following up with a venue after you've been made sick * How To Dine Out Safely with Coeliac Disease episode * Anthony Dionne blog post * Find Me Gluten Free App * Searching on social media to find gluten free options near you * Teasing next week's guest episode * Upcoming roundtable discussion * How you can help us in our mission Links Episode with Sebastien Sans Gluten & Melanie Persson Nicole Marie Episode Anthony Dionne - How To Dine Out Safely with Coeliac Disease episode Tips From A Chef Tp Dine Out Safely With Coeliac Disease Find Me Gluten Free App Sign up to our newsletter Join A Gluten Free Podcast Facebook Group 

Mike and Cam are thrilled to welcome author and illustrator Jennifer Schiano to the podcast! Jennifer opens up about her personal journey before and after her celiac diagnosis and how she turned her challenges into creativity. Her new book, The Bread Devil's Guide to Gluten Free, uses humor, heart, and art to help children understand celiac disease while sparking meaningful conversations about living gluten free. In addition to listening to the podcast, you can also watch it on YouTube @celiacproject  https://youtu.be/cbtCkH4UjH4

Most practitioners trust previous test results without question. But Dr. Steven Sandberg-Lewis reveals why SIBO breath tests, celiac testing, and pancreatic enzyme screening often produce false negatives—leading to years of misdiagnosis and treatment failure. With 46 years of clinical experience, Dr. Sandberg-Lewis explains the critical testing pitfalls that keep practitioners from accurately diagnosing their most complex GI patients.Enroll in the complete master class: How to Think Like a Functional Gastroenterologist with Dr. Steven Sandberg-Lewis (6 hours) at pages.kharrazianinstitute.com/ssl-gastro⁠ to access over 45 years of refined clinical protocols and systematic approaches.For patient-oriented functional medicine courses, visit https://drknews.com/online-courses/For practitioner functional medicine certification courses, visit https://kharrazianinstitute.com/For Certified Functional Nutrition education for both practitioners and lay people, visit https://afnlm.com/00:00 Small Intestine Overgrowth Testing06:29 "Celiac Diagnosis & Testing Insights"07:42 Celiac, Gluten, and Endoscopy Insights11:45 Pancreatic Exocrine Insufficiency Causes18:13 "Functional Medicine Resources Overview"Support this show http://supporter.acast.com/solving-the-puzzle-with-dr-datis-kharrazian. Hosted on Acast. See acast.com/privacy for more information.

This week's episode I get a little personal on a health journey for our family that has fertility implications. Tune in to learn about my daughter's journey with her Celiac diagnosis and how this matters in the fertility world, will it change the way I screen and practice with my clients, and what you can advocate for to ensure this isn't a silent roadblock on your fertility journey.   Thank you to our amazing podcast sponsor, Needed. Check out their products at thisisneeded.com and use the code DRKELSEY for 20% off your first order.   The Conceive Together Challenge is designed to walk both you and your partner through the important foundational pieces to optimize your chance of getting pregnant ASAP. Grab it today at ttc.kelseyduncan.com/ctchallenge   

In person AND online!!Podcast Rundown Favorite bite: Just Ingredients Bone Broth Protein Powder - https://justingredients.us/products/mint-chocolate-bone-broth-protein-powderCODE GGFG at checkout. Favorite Brand: https://www.instagram.com/quinnsnacks/Favorite IG account: https://www.instagram.com/gluten.free.girlies/ + https://www.instagram.com/nationalceliac/Link to donate to Feeding Gluten Free Fundraiser - https://nationalceliac.org/donate-feeding-gluten-free/Sign up for our COSTA RICA all women's Celiac trip!  https://itwadventure.com/costa-rica-celiac-trip-june-613-2026 

Send us a message!In this episode we will be covering Facebook Live Questions 10/7-10/19/25  from Dana's free Facebook Group Registered Dietitian Exam Study Group with Dana RD!Get the free RD Exam Prep Masterclass here. Looking for additional tutoring service? Visit my website! Shop all recorded courses at https://danajfryernutritiontutoring.teachable.comJoin the RD Exam Prep Mastery Program for access to the Situational Practice Questions,  Key Topics Review, Vocab Classes, Wed 8pest Group tutoring , study guides and a new trouble area video each week!Need a Crash Course before your exam? Check out the 4 part Pre-Exam Crash Course: Key Topics Review.

Thank you for joining us for our 2nd Cabral HouseCall of the weekend!   I'm looking forward to sharing with you some of our community's questions that have come in over the past few weeks…   Lynette: I have Celiac Disease and worry about cross-contamination when eating at restaurants or friends' homes. People have suggested taking a gluten digestive enzyme, but I don't want to digest gluten. Is there anything I can take prior to eating that would rid my body of gluten, should I unknowingly come into contact with it? I'm a "silent celiac" so don't experience immediate GI upset, but instead suffer joint pain, headaches, and skin issues afterward. Living gluten-free out in the world is tough, so any suggestions to make things easier and safer are appreciated. Thanks!                                          Anonymous: I received a complimentary bottle of CBD Gummies -- thanks! Are there any contraindications with taking them? I'm thinking about them for my older parents, who are on the typical American old-age pharmaceuticals, including high blood pressure medication, statins, and Gabapentin. Will the gummies help with general aches and pains? Thank you.                                                                                                                                                                                            Sarah: I did labs through Equilife and found that my testosterone and DHEA were significantly low. For reference, I am a 49 year-old perimenopausal female. I started using about 8 mg of DHEA orally daily. (at that point I had 25 mg capsules I was splitting) Within three days of starting I had some longer lasting cystic acne on my face starting to appear. I gave it a few weeks to resolve and then began 25 mg of 7 keto DHEA daily and have had no acne breakouts at all. On my call with my IHP through Equilife to follow up from the labs, I was told that 7 keto DHEA is the same as regular DHEA and is likely just a marketing tool. Can you tell me why I reacted significantly different to the 7 keto DHEA? Several companies, some quite reputable sell it, do you recommend it in my case?                                              Anonymous: Hello, I appreciate the work you do, and would like your input to help me make a purchasing decision. I wanted to buy some Japanese selvedge jeans and notice they contain 2% Polyurethane. I had difficulty establishing whether the use of Polyurethane in clothing is harmful and wanted to know if you could direct me to resources which could provide me with more insight on this topic? Please let me know.                                                                                               Anonymous: I struggle with brain fog and low energy in the afternoons, even though I get enough sleep. Could this be related to blood sugar balance, and if so, what are some easy ways to stabilize it throughout the day?               Thank you for tuning into this weekend's Cabral HouseCalls and be sure to check back tomorrow for our Mindset & Motivation Monday show to get your week started off right! - - - Show Notes and Resources: StephenCabral.com/3558 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!  

Mike and Cam are back with their Fall News and Notes! They kick things off with exciting research on a potential new blood test that could diagnose celiac disease without a gluten challenge. The guys also share powerful listener stories—from Jim's ongoing health journey to Julie's late diagnosis and resilience. We wrap up the show looking at some interesting research coming out of UC Santa Barbara on wheat. Is it possible there will be a gluten free strain of wheat in the future? 

In this powerful episode of the Tick Boot Camp Podcast, international DJ and artist duo Z3LLA — Julia “Juj” Seeley and Kiana Tebyani — share how chronic illness, creativity, and friendship became the foundation of their success. After years of unexplained symptoms, Juj was diagnosed with Lyme disease, Bartonella, Babesia, mold toxicity, POTS, SIBO, celiac disease, and later catamenial epilepsy. Despite life-altering health challenges, she and her best friend Kiana have built Z3LLA into one of the most exciting names in house music — with their single “Why Should I?” reaching #1 on the US Dance Radio Charts and performances alongside Disco Lines, Galantis, and Bijou. Together, Juj and Kiana discuss performing through flare-ups, collapsing backstage, navigating the medical system, and the emotional toll of chasing dreams while managing invisible illness. From ER visits and red-light therapy to steroid crashes and spiritual breakthroughs, this episode is a masterclass in resilience, vulnerability, and using art as advocacy.

In this episode of Celiac Straight Talk, Beyond Celiac Chief Scientific Officer Dr. Debra Silberg fact-checks celiac disease myths and misconceptions. She answers our questions about who can get celiac disease (answer: just about anyone!), as well as some unique symptoms that present in celiac disease, and whether or not you can grow out of it.    Thank you to Dr. Silberg for taking the time to answer our questions! Thank you so much to Takeda Pharmaceuticals for their continued support of our disease awareness campaign and research towards treatments for celiac disease.    Learn more about Beyond Celiac at beyondceliac.org! Find us on social media at @BeyondCeliac on all platforms. 

Activated Charcoal: Is It Safe to Use if You've Been Glutened?Some members of the Celiac community use activated charcoal when they've been accidentally exposed to gluten because they believe it helps with symptoms.A study published in the Journal of the American Pharmacists Association looks at how many people are using this as a treatment and encourages pharmacists to educate anyone buying activated charcoal on it's use.You can read the full study abstract here: https://www.sciencedirect.com/science/article/abs/pii/S1544319121004453I would love to hear from you! Leave your messages for Andrea at contact@baltimoreglutenfree.com and check out www.baltimoreglutenfree.comInstagramFacebookGluten Free College 101Website: www.glutenfreecollege.comFacebook: http://www.Facebook.com/Glutenfreecollege Hosted on Acast. See acast.com/privacy for more information.

Mike and Cam are thrilled to sit down with Dr. Deanna Kelly, Professor of Psychiatry at the Maryland Psychiatric Research Center at the University of Maryland School of Medicine and co-author of the groundbreaking new book Get Your Brain off Grain. In this engaging conversation, Dr. Kelly dives into the latest research linking gluten to psychiatric disorders and explains how gluten can impact the brain in both people with celiac disease and those with non-celiac gluten sensitivity. From groundbreaking science to real world implications, this episode uncovers how disruptions in the gut can directly affect the brain and why understanding that connection is crucial for anyone living with celiac disease or gluten sensitivity. You can also watch this episode on YouTube: https://youtu.be/Uy6gwv_9FE0

Reading your diagnosis stories today! Everyones stories and experiences are drastically different and each story can be so helpful in helping others find a proper diagnosis. Podcast Rundown:Favorite GF bite: Rudi's GF Sandos (aka uncrustables) https://www.instagram.com/rudisbakery/Favorite IG account and brand: Sweet Loren's - https://www.instagram.com/sweetlorens/PODCAST SPONSOR: ANTONINA'S GF BAKERYhttps://antoninasglutenfreebakery.com/Order CELIAC CLUB merch today! https://goodglutenfreegrub.com/collections/all

Today's episode is with Angela, creator of Chronically Gluten Free: https://www.instagram.com/chronicallyglutenfree/She herself lives with Celiac but her young daughter was just diagnosed this year as well. She now how to navigate Kindergarden, playdates, field trips, school lunch and teaching her child how to advocate for herself too. It can be a lot. There is much to learn and Angela and I are here to help! Favorites from the week:Rudi's new GF "uncrustable dupes" https://www.instagram.com/rudisbakery/IG account: https://www.instagram.com/philhatesgluten/Fav Brand: https://www.instagram.com/simplemills/PODCAST SPONSOR: THE CELIAC SPACE + THE CELIAC APPDownload the app today!Apple: https://apps.apple.com/us/app/the-celiac-app/id6445896529Google Play Store: https://play.google.com/store/apps/details?id=com.celiac.theceliacspace&pcampaignid=web_share

A study published in the Journal JAMA Pediatrics introduced high doses of gluten from 4 months of age into infants' diets to determine if it could prevent Celiac.Read more here.I would love to hear from you! Leave your messages for Andrea at contact@baltimoreglutenfree.com and check out www.baltimoreglutenfree.comInstagramFacebookGluten Free College 101Website: www.glutenfreecollege.comFacebook: http://www.Facebook.com/Glutenfreecollege Hosted on Acast. See acast.com/privacy for more information.

Cam is kicking off a brand new chapter as he heads back to school at the University of Illinois at Chicago (UIC)! He shares how he's setting himself up for success—from meeting with administrators about accommodations, to working with dietitians and dining staff to ensure safe gluten free meals. Mike and Cam dive into the challenges, preparations, and excitement of Cam's upcoming semester. There are great lessons in this episode for anyone who needs to advocate for themselves or a loved one in any situation!

When I received the submission from today's audience caller, I'll be honest…it stopped me in my tracks. Here was someone who shared so many core pieces of my identity: she's married to her high school sweetheart, has two kids the same age as mine, has Celiac disease, and has followed my content since my Refinery29 days. And yet, she lives in a one-bedroom, 550-square-foot log cabin in rural Colorado, below the poverty line.She reached out to tell me that sometimes, watching my life feels like looking in a mirror. Except that mirror reflects back a completely different world. I could have easily ignored her message because this conversation could have made me uncomfortable. But that's exactly why I knew I needed to talk to her.In this episode, we dive into the very real and sometimes awkward tension between financial privilege and emotional relatability. We talk about what it's like raising kids with almost identical timelines, but in completely different environments. We talk about money, motherhood, access, and the kind of abundance that has nothing to do with wealth.This conversation reminded me that no two lives are the same, even when they look eerily similar from the outside. I'm so grateful Sydney trusted me with her perspective, and I think it's one we all need to hear. Whether you see yourself in me, in Sydney, or somewhere in between, I think you'll find something here that makes you pause, reflect, and feel just a little more understood.Sponsors:Magnetic Me: If you haven't ordered Magnetic Me yet, now is the time! I know you'll love these, too. If you're a parent, or shopping for one, go now to MagneticMe.com and new customers will get 15% off!Laundry Sauce: Make laundry day the best day of the week! Get 20% off your entre order @ LaundrySauce with code REALSTUFF at https://laundrysauce.com/REALSTUFF #laundrysaucepod #adBau, Artist at War: Visit BAUmovie.com to watch the trailer and learn more or sign up your organization for a group screening.Watch this episode in video form on YouTube: https://www.youtube.com/playlist?list=PLjmevEcbh5h5FEX0pazPEtN86t7eb2OgX To apply to be a guest on the show, visit luciefink.com/apply and send us your story. I also want to extend a special thank you to East Love for the show's theme song, Rolling Stone. Follow the show on Instagram: https://www.instagram.com/therealstuffpod Find Lucie here: Instagram: https://www.instagram.com/luciebfink/ TikTok: https://www.tiktok.com/@luciebfink YouTube: https://www.youtube.com/luciebfinkWebsite: https://luciefink.com/ Executive Producer: Cloud10Produced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Skin Clues to Celiac Disease2-Part Series: September 30 & October 13:00 PM EDTLive + Recorded AccessCeliac disease can show itself in more than just the gut. One of the most important and overlooked signs is Dermatitis Herpetiformis (DH)—a skin condition directly tied to celiac disease. But there are so many more clues found on the skin… such as hair loss, rosacea, acne, itch, psoriasis and eczema. Learn when to test and how to identify one of the most challenging diagnoses in medicine.This webinar series is designed for nurse practitioners, general practitioners, physician assistants , family physicians, dietitians, and other healthcare providers who want practical tools to better serve adult and adolescent patients.Register here: https://gluten.org/2025/08/27/skin-clues-to-celiac-disease/I would love to hear from you! Leave your messages for Andrea at contact@baltimoreglutenfree.com and check out www.baltimoreglutenfree.comInstagramFacebookGluten Free College 101Website: www.glutenfreecollege.comFacebook: http://www.Facebook.com/Glutenfreecollege Hosted on Acast. See acast.com/privacy for more information.

Like any card-carrying Italian worth his focaccia, singer Matteo Bocelli says he could eat pasta for breakfast, lunch and dinner! From his home in Tuscany, Matteo tells host Rachel Belle about the super-simple, but deeply delicious, sauce recipe he’s been trying to perfect, inspired by a three-Michelin-star restaurant, and why you should always choose Italian pasta made from ancient grains. You’ve probably heard the tales: A gluten-sensitive American travels to Italy or France, and can magically stuff their face with croissants, baguettes and pasta without any negative consequences. Rachel asks Dr. Alessio Fasano, professor of nutrition and a Celiac and gluten expert and researcher at Harvard Medical School, if, and how, this is possible. Matteo just released his second album, Falling in Love, and if his name sounds familiar, it’s because his dad is Andrea Bocelli, the famous Italian singer. As mentioned in the episode: Watch Rachel Belle & Isaac Mizrahi cook together! Get tickets to Food Fight x America's Test Kitchen in Seattle November 8! Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle! Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

Trying to understand how to properly get diagnosed with Celiac and then actually living with it day to day is a BIG topic and today Erin and I talk about a few aspects of Celiac you definitely want to tune in for! Prepping for the holiday season, understanding what factors are at play in your health when you aren't taking care of your auto immune condition, getting a proper diagnosis and more. Enjoy our chat and be sure to download The Celiac App today and start growing in your Celiac knowledgeable! The app is available on IOS and Androidhttps://apps.apple.com/us/app/the-celiac-app/id6445896529https://play.google.com/store/apps/details?id=com.celiac.theceliacspace&pcampaignid=web_shareThe Celiac Space on Instagram:https://www.instagram.com/the_celiac_space/Good Gluten Free Grub Instagram: https://www.instagram.com/goodglutenfreegrub/Lorin x

Mike and Cam keep the summer vibes going in part two of their end-of-summer celebration, packed with gluten-free highlights. Cam shares some exciting updates as he heads back to school, while Mike reflects on the growing strength and connection of the celiac and gluten-free communities. And of course, no party is complete without a toast—this time with Holidaily's crisp and refreshing Fruited Blonde Sweet Melon.

Mightylicious gluten free cookies is the creation and passion of founder, Carolyn Haeler. A lifelong foodie, Carolyn's love language has always been baking. In 2012, at the age of 31, she was diagnosed with celiac disease - a diagnosis that would change her life for better and for worse.   After 9 months of illness, she was finally able to heal her body from the inside out. Carolyn became passionate about functional ingredients, nutrition, and living a gluten-free lief. Of course, this came with challenges. She found that many gluten-free products on the market were uninspiring when it came to taste and texture. For someone who's love language is baking, this broke her heart. She didn't mourn for herself, she mourned for the thousands of children and adults who are diagnosed with celiac disease every year, who would never know what a delicious cookie, cake, muffin, etc. should taste like   For additional information check out the MIGHTYLICIOUS website: https://mightylicious.com/     Mightylicious Gluten Free Cookies are available in seven varieties. Order online at MIGHTYLICIOUS, AMAZON, and available at retail stores including WALMART, Whole Foods, Costco, King's, Price Chopper, and more. Follow them on social media: https://www.instagram.com/mightyliciousfoods/  https://www.facebook.com/mightyliciousfoods  www.tiktok.com/mightyliciousfoods   Only buy what you need, use Think Fitness Life's trusted affiliates when the service/supplement is right for you.  For Physical Assistance Think Fitness Life Coaching is backed by 25 years of Experience guiding people to fitness freedom. Learn more Mention “Kickstart discount” for 10% off your first month.   For Therapy Services we partnered with BetterHelp: A telehealth therapy service connecting people with licensed mental health therapists. Learn more By using the referral link you receive 10% off your first month. Disclaimer: We're here to share ideas and inspiration, not medical advice. Please check with your doctor before making any changes to your health or fitness routine.  

Arthritis. Acne. Colitis. Celiac's. This is just the beginning of a long list of ailments that clay can address. Medicinal clay has been used historically by people around the world to remedy a variety of illnesses. Taken internally or applied externally, the results are astounding. Neal Bosshardt expounds on how he got over his initial skepticism to embrace the healing properties of this natural wonder!   Visit Neal's website: weeatclay.com Register for the Wise Traditions conference: wisetraditions.org Check out our sponsors: MASA chips (Ancient Crunch) and New Biology Clinic

Today I'm excited to have board-certified internist and complex chronic disease expert, Dr. Tania Dempsey back on the podcast to discuss parasites. Hidden parasites are more common than you think and may even be related to conditions such as SIBO, IBS, Histamine intolerance and poor immune system health. We'll cover the types of parasites, best testing options, a treatment protocol and how to prevent parasites. You don't want to miss this!  Start healing with us! Learn more about our virtual clinic:  https://drruscio.com/virtual-clinic/   Follow Dr. Tania Dempsey https://drtaniadempsey.com/about/ https://drtaniadempsey.com/podcast/ https://www.instagram.com/drtaniadempseymd/ https://www.youtube.com/@DrTaniaDempsey https://www.facebook.com/taniadempseymd/  

In this special bonus episode, Dr. Linda Blustein (Bendy Bodies https://bit.ly/m/BendyBodies) addresses listener questions about Ehlers-Danlos syndrome (EDS) and hypermobility spectrum disorders. 00:00 – Introduction 00:59 – Can PCPs diagnose hEDS without a geneticist? 03:19 – Limitations of the Beighton Score 05:40 – 2017 hEDS criteria & upcoming revisions 10:29 – How to find a knowledgeable provider 12:52 – SVT vs POTS in a patient with EDS family history 19:53 – How to ask your provider if they're comfortable treating dysautonomia 22:17 – MTHFR variants and hEDS 29:23 – Celiac, gluten sensitivity & EDS 31:48 – Food allergy vs sensitivity testing 34:11 – Lipoedema and hypermobility 39:00 – LDN, Ketotifen, and Cromolyn 43:41 – Medication sensitivity in EDS/POTS/MCAS patients 45:47 – Wrap up and resources ​FIGS Get 15% off your first order at wear figs.com with the code FIGSRX Locumstory ​Locumstory.com is simply a free, unbiased educational resource about locum tenens Grammarly Download Grammarly for free at Grammarly.com/PODCAST