Podcasts about Gluten

In this Q&A episode, we're diving into the real-life questions that come up when life, goals, and physiology all collide. From navigating pregnancy training goals to understanding when your fat loss plateau might be hormonal—or just habit-driven—we're giving you straight answers and practical advice you can use right now. We cover: ✔️ How to adjust your mindset and training goals during pregnancy to stay strong and supported, not stressed ✔️ When to choose sleep over a workout—and how to make the call without guilt ✔️ How to tell the difference between hormone issues and inconsistent habits when progress stalls ✔️ What to eat post-workout for better recovery, energy, and results (with real food examples!) Whether you're in a season of change, frustration, or just looking to optimize your routine, this episode will help you move forward with clarity, compassion, and confidence. APPLY FOR COACHING: https://www.lvltncoaching.com/1-1-coaching SDE Method app: https://www.lvltncoaching.com/sde-method-app Macros Guide https://www.lvltncoaching.com/free-resources/calculate-your-macros Join the Facebook Community: https://www.facebook.com/groups/lvltncoaching FREE TOOLS to start your health and fitness journey: https://www.lvltncoaching.com/resources/freebies Alessandra's Instagram: http://instagram.com/alessandrascutnik Joelle's Instagram: https://www.instagram.com/joellesamantha?igsh=ZnVhZjFjczN0OTdn Josh's Instagram: http://instagram.com/joshscutnik   Timestamps: 00:00 Welcome to the Fitness League 00:55 Balancing Healthy Eating and Desserts 04:43 The Story of Josh and Joelle's Partnership 13:41 Creatine and Pre-Workout Timing 16:28 Electrolytes During Pregnancy 18:59 Setting Goals During Pregnancy 22:03 Gluten and Gut Health 24:26 Powerlifting Program in the App 25:54 Sleep vs. Workout Prioritization 29:44 Scaling Intensity as Labor Approaches 32:20 Movie Moments and Personal Stories 32:50 Postpartum Health Challenges 36:19 Navigating Illness and Exercise 41:32 Post-Workout Nutrition Tips 44:50 Balancing Workouts with a Busy Life 48:18 Understanding Hormonal Health and PCOS 52:14 Exploring Plyometrics and Fitness Progression

Mike and Cam are excited to welcome returning guest, Dr. Marty Linseisen, for our final Celiac Awareness Month podcast of the year. Marty has the unique perspective of being a medical doctor who also happens to have celiac disease. Marty is passionate about helping to raise awareness as well as help people with celiac disease live their best life. He shares some of his top strategies for staying healthy with celiac disease and navigating life on a gluten free diet.

Can you have a healthy gut on a low-carb or even carnivore diet? This episode with Certified Holistic Nutritionist and Herbalist Ashley Sauvé is packed with insights on how to support digestion—even if plants don't love you back. We explore celiac recovery (hint: it's more than just going gluten-free), the rise of parasites, how H. pylori gets missed, and why your gut bugs need carbs (but not too many). Whether you're dealing with bloating, fatigue, or food fears, this conversation is the gut reset you didn't know you needed.   Hosted by Leanne Vogel.   Coaching and other supports available at: https://shop.healthfulpursuit.com/    Podcast Sponsors, links and offers available at: https://www.healthfulpursuit.com/podcast/  Bioactive Peptides: https://www.healthfulpursuit.com/make

 Or what makes diseases disappear?As a logical thinking person I have learned before I can solve any problem I need to know: 1.) The “Why?”  2.) Or what has caused that problem?Makes sense?! For Western Medicine, this approach is not true!!!!Western Medicine is fighting the symptoms instead to find out the reason for those diseases.What you fight you will empower!Today we know that all the Cancer treatments are less successful than no treatment and not to say the patient that he has cancer.If you convince a healthy person that he is terminal ill, then the likelihood that this person will die soon is nearly 100%... That have tried out already the Greeks in ancient's time. The emperor said to the captured soldiers, within a half year we will give you poison so that you die… Within one week every soldier was dead even without providing any poison. The emperor has done this experiment 3 times, and it always worked to 100%.  Fear is the best poison!!!! If you address the causes of the diseases, then you heal the diseases…If you find out for instance through shift work, you got ill…(Shift work is one of the worst that you can do to your body….)Change the work to regular work, and you get cured.The problem is to find the causes of diseases, and that is many times very difficult!And even it is mostly a combination for instance of an unhealthy Lifestyle and suppressed negative feelings.Chronicle diseases are caused by:1.) Suppression of feelings, traumas, fear, anger, 2.) Unhealthy Food,- Junk food, meat, industrially processed food, dairy products.3.) Too much Stress.4.) Too less Sleep, for instance not to sleep at night with shift work. 5.) A lack of Physical Activity6.) Gut Health. Leaky Gut will destroy your whole body!!!! The Gut needs probiotic every day and gets damaged through Gluten and acid food like meat… 7.) Infections.8.) Environmental Toxins.9.) Too less Sunlight.10.) Side-effects of Medicaments70% of the chronicle diseases are caused by the wrong food!Thomas Edison said:The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.Even I got all of these correct, with Qigong and Acupressure I got my health.My Video: What causes chronicle diseases? https://youtu.be/R_w6mSxYLwYMy Audio: https://divinesuccess.net/wp-content/uploads/2021/Podcast.B/What-causes-chronicle-diseases.mp3

In this episode of Quah (Q & A), Sal, Adam & Justin coach four Pump Heads via Zoom. Mind Pump Fit Tip: 8 weird signs that you should avoid gluten. (1:45) Why is fitness so EFFECTIVE for depression and anxiety? (22:07) Don't forget to bring Zbiotics to your next party or gathering. (29:00) The Schafer's Lego Land experience. (32:19) Saffron is a natural compound for depression and anxiety. (45:43) Justin's Road to 315 Push Press. (46:55) 3-part bonus series for trainers dropping on May 19th! (1:00:35) #ListenerLive question #1 – Any advice for jumping and getting into personal training? (1:01:51) #ListenerLive question #2 – Where do I go after I finish Symmetry to make sure I can keep this momentum going to live pretty much pain-free and moving freely? (1:13:03) #ListenerLive question #3 – When would you guys recommend someone get liposuction? (1:22:42) #ListenerLive question #4 – Do I need to educate myself a little more before hiring a coach? And if so, how exactly? (1:32:53) Related Links/Products Mentioned Ask a question to Mind Pump, live! Email: live@mindpumpmedia.com Visit Pre-Alcohol by ZBiotics for an exclusive offer for Mind Pump listeners! ** Promo code MINDPUMP25 for 15% off first-time purchasers on either one-time purchases, (3, 6, 12-packs) or subscriptions (6, 12-pack) ** Visit Organifi for the exclusive offer for Mind Pump listeners! **Promo code MINDPUMP at checkout for 20% off** May Special: MAPS 15 Performance or RGB Bundle 50% off! ** Code MAY50 at checkout ** Mood Disorders and Gluten: It's Not All in Your Mind! A Systematic Review with Meta-Analysis Transmission of Faith in Families: The Influence of Religious Ideology Effects of Saffron Extract Supplementation on Mood, Well-Being, and Response to a Psychosocial Stressor in Healthy Adults: A Randomized, Double-Blind, Parallel Group, Clinical Trial Justin's Road to 315 Push Press Train the Trainer Webinar Series Mind Pump Group Coaching Mind Pump #2515: How to Become a Successful Trainer in 2025 Online Personal Training Course | Mind Pump Fitness Coaching ** Approved provider by NASM/AFAA (1.9 CEUs)! Grow your business and succeed in 2025. ** Mind Pump #2242: The Non-Surgical Way to Look Younger With Dr. Anthony Youn Mind Pump #1622: Nine Signs Your Trainer Sucks Mind Pump Podcast – YouTube Mind Pump Free Resources People Mentioned Stan “Rhino” Efferding (@stanefferding) Instagram Jordan Jiunta (@redwiteandjordan) Instagram Marcelo (@mindpumpmarcelo) Instagram Anthony Youn, MD, FACS (@tonyyounmd) Instagram Justin Brink DC (@dr.justinbrink) Instagram Jordan Shallow D.C (@the_muscle_doc) Instagram  

Este viernes, 16 de mayo, es el Día de la Enfermedad Celiaca. Una jornada que tiene como objetivo dar visibilidad y apoyo a las personas celiacas, que son alrededor del 1% de la población. En Primera Hora la presidenta de la asociación de Celíacos de Extremadura, Angélica Trejo, ha destacado que, más que aumentar la prevalencia de la enfermedad, cada vez se diagnostica más. Trejo ha señalado que el día a día de los celíacos ha mejorado porque gracias al trabajo de las asociaciones, cada vez hay más productos específicos sin gluten en el mercado y establecimientos hosteleros con menú adaptado a esa dieta. Sin embargo, recalca que los alimentos para estas personas supone un gasto extra anual de 1.000 euros.

Andrea Limbourg is one of the first people in the type 1 diabetes community I spent time with in real life, although we've met only a handful of times. I didn't really realise until we were recording this episode how much of an impact she's had on my approach to my type 1 diabetes, and I'm excited that you get to experience her wisdom in today's episode. Diagnosed in Canada in 1997, Andrea took off to study abroad in Ireland just a few months after her diagnosis. A decision that may be unfathomable to some, but Andrea has always found type 1 diabetes easier to manage in comparison to the debilitating effects of undiagnosed celiac disease that she experienced for years. Fast forward to 2025 and now living in France, Andrea chats to me about how the two diseases impact both her and her family's lives, as well as their similarities and contrasts.‘Diabetes is all about the balance. All of my flexibility is in diabetes, whereas I don't have any flexibility in celiac. There's zero gluten. Not a crumb.' We also discuss the emotional cost of being vocal about your health, moving countries with type 1 diabetes (for love!) and why despite ongoing advances in access to technology and the best efforts of her endocrinologist, Andrea remains on a DIY open-source insulin pump. JOIN THE TYPE 1 ON 1 INSTAGRAM COMMUNITYCome and say hi @studiotype1on1 on Instagram. SPONSOR MESSAGE This episode of Type 1 on 1 is sponsored by Insulet, the makers of Omnipod tube-free insulin pump therapy. Using Omnipod 5 Automated Insulin Delivery has improved my diabetes management significantly with less diabetes decisions, and of course no multiple daily injections.  How? Well, Omnipod 5 automatically adjusts insulin every five minutes to help keep me in range, allowing life outside of type 1 diabetes to get bigger. If you want to know more, head to Omnipod.com.

In this episode, I sit down with Dr. Heather Stone, a leading functional medicine practitioner with over 20 years of experience,  to unpack why so many thyroid issues go undiagnosed or mismanaged. We go beyond the standard TSH lab test to explore the real drivers of thyroid dysfunction — from gut imbalances and hormone shifts to environmental triggers often overlooked in conventional care. You'll hear why medication alone rarely resolves symptoms long term, and why a precision-based, root-cause approach is essential for lasting healing. We dive deep into Hashimoto's, autoimmune flare-ups, and the exact moments in life when women are most vulnerable to thyroid breakdown — like postpartum and menopause. If you've ever been told “your labs look normal” but you still feel off, this episode is for you. It's time to move from symptom management to root cause resolution. Key Takeaways: Identify Underlying Causes: Healing thyroid dysfunction requires looking beyond hormone prescriptions to address immune, gut, adrenal, and environmental triggers. Comprehensive Testing: Traditional TSH testing is inadequate alone; a full thyroid panel and additional health markers are crucial for accurate diagnosis and treatment. Lifestyle Integration: Dietary changes, particularly eliminating gluten and dairy, and stabilizing blood sugar are pivotal for improving thyroid function and overall health. Functional vs. Traditional Medicine: Functional medicine offers a holistic approach that focuses on the root causes of symptoms rather than managing them with medications. Women's Health Concerns: Women are more susceptible to thyroid issues due to hormonal fluctuations and stress, necessitating tailored approaches to diagnosis and care.   More About Dr. Heather Stone, DC: Dr. Heather Stone, DC is one of the top functional medicine practitioners in the world. She has over 20 years of clinical experience in private practice. During that time she has successfully helped thousands of women overcome the symptoms of hypothyroidism and Hashimoto's thyroiditis. Her thyroid transformation blueprint has been used by hundreds of doctors, and thus has helped countless women return to happy, healthy, & lean. Her mission is to change the face of healthcare through her private practice, books, masterclasses, webinars, education programs, and retreats on her ranch in Texas. SPECIAL GIVEAWAY! Download exclusive resources here: http://thyroidtransformationblueprint.com/ Website Instagram Facebook YouTube Connect with me! Website Instagram Facebook YouTube   This episode is sponsored by Professional Co-op®, where clinicians gain exceptional access to industry-leading lab services without the hefty price tag—since 2001, they've been redefining what efficient, patient-focused support looks like. Imagine no hidden fees, no minimums, and only paying for completed tests. Experience lab services that not only meet but also exceed your expectations. Join the co-op trusted by countless licensed clinicians nationwide. Visit www.professionalco-op.com to learn more! This episode is also made possible by Functional Medicine University. FMU is a fully online, self-paced training program in functional medicine, founded in 2006 by Dr. Ron Grisanti. With students in all 50 U.S. states and 68 countries globally, FMU has become a cornerstone in advanced clinical education for healthcare practitioners. The curriculum is led by Dr. Grisanti, alongside contributions from over 70 distinguished medical experts on FMU's advisory board. Graduates earn the prestigious Certified Functional Medicine Practitioner (CFMP®) credential upon completion. FMU is also a nationally approved provider of continuing education for a wide range of licensed professionals, including MDs, DCs, DOs, NDs, acupuncturists, PAs, NPs, nurses, dietitians, pharmacists, and dentists. Whether you're looking to expand your clinical knowledge or bring a functional approach to your practice, FMU offers the tools, guidance, and certification to help you thrive. Visit www.functionalmedicineuniversity.com to learn more!http://reversemycondition.com/

1- ¿Es cierto que existe un pueblo bajo tierra? ¿Dónde se encuentra? 2- ¿Cómo hacen las tortugas marinas tiernas cuando nacen y se van al océano? 3- ¿Qué distancia hay entre una estrella y otra? 4- ¿Quiero saber por qué salen los orzuelos? 5- ¿Por qué si los seres humanos han consumido trigo por miles de años, ahora dicen que todo lo que tiene gluten es malo? 6- Es cierto que el zopilote cuando es viejo se convierte en un cusuco o armadillo? Instituto Centroamericano de Extensión de la Cultura (ICECU). El programa se hace con las preguntas que envían nuestros oyentes y las respuestas que se elaboran en el ICECU con un lenguaje claro y sencillo desde el año 1964.

As Celiac Awareness Month continues, Mike and Cam are excited to welcome State Senator, Sally Turner, to the podcast. Senator Turner and her team have constructed Senate Bill 1288 requiring all food handlers in Illinois to complete training on celiac disease and the safe handling of gluten-free foods. We believe that this important bill could be a template for other states to follow. Find out what inspired Senator Turner to author this bill, as she advises the gluten free community on how we can become more active in helping this type of legislation to pass.

Social media is flooded with health advice—much of it loud, extreme, and downright misleading. But what happens when those “one-size-fits-all” solutions actually miss the mark?In this episode of ReInvent Healthcare, Dr. Ritamarie Loscalzo sounds the alarm on the rise of over-simplified, fear-based messaging in the health world. She explores why true healing can't be reduced to trending foods, magic detoxes, or black-and-white thinking—and how practitioners can rise above the noise by getting back to the science and honoring the individuality of every client.If you're a functional or holistic practitioner feeling overwhelmed by conflicting messages, or simply want to sharpen your clinical integrity, this episode is a powerful reset.What You'll Discover Inside:When Health Advice Becomes Harmful – The quiet shift happening online that's leaving even well-intentioned practitioners misinformed.The Food Fear Epidemic – What's really behind the sudden paranoia around spinach, kale, and cruciferous veggies?The Truth Behind the Studies – How published research might be leading your clients—and you—down the wrong path.The Protein Most People Trust… But Shouldn't – A common “health food” that may be silently spiking insulin and blocking progress.Why 80% Success Might Be Your Downfall – The small percentage of clients who don't get better… and why they matter more than you think.What Influencers Can't Teach You – The deep functional insight that separates clinical success from viral sound bites.How to Spot the Hidden Imbalance – The overlooked red flags that reveal when a client's root cause is being completely missed.Resources & LinksGet our Free Guide: The Functional Food GuideJoin the Practitioner Community: Next-Level Health Practitioner Facebook GroupAdvanced Practitioner Training: Visit INEMethod.com for certifications and clinical tools.Explore More Episodes on ReInvent Healthcare and Functional Food here

durée : 00:44:58 - Bienvenue chez vous : les spécialistes, ici Sud Lorraine - Ce matin, dans "Bienvenue chez vous", Séverine Berthéas, diététicienne nutritionniste, nous explique comment supprimer le gluten de notre alimentation tout en continuant à savourer des plats délicieux et équilibrés.

Tuesday, May 13 -  Host Doug Stephan and Dr. Ken Kronhaus of Lake Cardiology (352-735-1400) cover a number of topics affecting our health. First up, Doug and Dr. Ken discuss the biggest news stories in the medical world, starting with the good news for celiac disease and gluten intolerance sufferers that the act of kissing does NOT pose an increased risk of cross contamination with gluten. That's the good news. Unfortunately, some bad news found in a new study of how cinnamon might affect how our bodies absorb medication and how much cinnamon is too much cinnamon, a new report found an increase in doctors quitting their field over burnout, and the use of meal delivery services that may be able to help you maintain better health and improve your at-home eating habits. Then, the conversation shifts to if plastics making their way into our bodies and affecting our health, a major food recall with Martinelli's apple juice related to mold toxins, and an unpredicted bonus effects Ozempic and Wegovy users are finding in the reverse of fatty liver disease. The conversation shifts to the benefits of marijuana use while pregnant. Spoiler Alert  There aren't enough pros that outweigh the risk. Doug and Dr. Ken agree against pregnant women using marijuana products. Lastly, Doug and Dr. Ken address listener questions, including how to find out which supplements are best for you and how much to take, and how to reduce stress. Website: GoodDayHealthrShow.com Social Media: @GoodDayNetworks

From Episode #192: “Decoding Gluten Myths and Dodging Mold: Dr. Osborne's Guide to Better Health"Access the FULL Episode HERE: https://beyondlabels.supportingcast.fm/Follow on InstagramFollow on XSubscribe on RumbleSubscribe on YouTubeFind Joel Here: www.polyfacefarms.comFind Sina Here: www.drsinamccullough.comDISCLAIMER

Ecoutez Ça va beaucoup mieux avec Jimmy Mohamed du 09 mai 2025.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

In this candid conversation, the co-founder of Personal Fav, Hannah Hutton and our host Cat Meyer go deep into what it really takes to build a brand in the sexual wellness space—from shadowbans and startup burnout to co-opetition, community, and why we're done calling ourselves “small.” Key takeaways: ✨ Why “shadowbanned” is the new normal—and why we're still showing up ✨ The power of bold packaging, good lube, and even better boundaries ✨ Why indie brands like Head South + Personal Fav aren't competitors—we're collaborators ✨ A few laughs (and some truth bombs) about rope play, oral sex, and redefining intimacy About Hannah | Personal Fav:Founded by best friends Hannah Hutton and Stephanie Estey, Personal Fav  was born from a shared mission to dismantle shame around sex and empower people to prioritize their pleasure. With formulas crafted from natural aphrodisiacs and clean, pH-friendly ingredients, their products are designed to enhance arousal without compromising your body's natural balance. Personal Fav isn't just about what's in the bottle—it's about fostering confidence, connection, and pleasure that feels as good as it looks. Because your pleasure should always be a personal favorite. You can find Hannah and Personal Fav here:Website Instagram Please support Hannah's foundation of choice:   Mayday Health is a nonprofit organization that educates about medication abortion and its accessibility, particularly in states with restrictions or bans on abortion.  This episode is powered by Head South Pleasure Products Slip Serum – Lightweight and silky for effortless sensation  Slide Serum – Thicker, luxurious glide for extended moments Oasis Oil  – Hydration and sensuality in every drop  Why You'll Love Head South: Vegan. Gluten-free. Paraben-free. No added Flavors, Fragrances, or Colors.Minimalist formulas, planet-friendly packaging Made with love in Los Angeles Let's connect: Head South Website Head South Instagram This episode is sponsored by: STIMULATE: A B2B Sexual Wellness Trade Show + Conference, which launched in 2023 and is heading into their third year this summer. Their event, which is held in Nashville on August 4+5 @StimulatetheShow Head South Partners:  -The New Way to Wash Hair - Hairstory- 1st-time customers use the link for discount  -Non-Hormonal Birth Control- Natural Cycles-  Use link for discount -Receive 15% when you purchase Wonderlust Mindful Intimacy Deck with code: HEADSOUTH15

A Note from James:So Dr. Oz—television personality turned government official—this is such an interesting thing. He's going to be the new administrator of the Center for Medicare and Medicaid Services, CMS. He's going to be in charge of all Medicare and Medicaid. What does he know or think about these parts of our government?Medicare and Medicaid, combined with Social Security, make up the biggest part of government spending. So it'd be interesting to know what he thinks. On his show, he'd talk about everything from medicine to alternative medicine to other healing methods. I want to know how he's going to handle things in the government.This is a republishing of a past podcast I did with Dr. Oz, but it still describes his approach to medicine. And I think, as a citizen, this is useful. That's why I wanted to share it again. He's going to be working closely with RFK Jr. and Marty Makary (who's also been on this podcast and is now head of the FDA).So here's Dr. Oz.Episode Description:In this re-released conversation, James speaks with Dr. Mehmet Oz about his philosophy on medicine, self-care, and the critical role nutrition plays in overall well-being. As Dr. Oz steps into a major government role as the head of CMS, this episode offers valuable insight into the beliefs and strategies he may bring to one of the most powerful positions in U.S. healthcare.Together, they cover the power of second opinions, why most people misunderstand sugar, how gut bacteria drive health, and what it means to choose yourself when it comes to well-being. They also unpack highlights from Dr. Oz's book Food Can Fix It, including practical strategies for brain health, stress, and weight loss.What You'll Learn:Why second opinions can drastically change your medical outcomes.The connection between stress, sugar, and your brain's coping mechanisms.What to eat (and avoid) for long-term brain health and energy.How gut bacteria influence digestion, immunity, and mood.Dr. Oz's personal routine for energy, sleep, and productivity.Timestamped Chapters:[00:00] Dr. Oz's New Role in Government[01:00] Dr. Oz's Philosophy: Empowering Patients[02:45] The Power of Second Opinions[04:00] Behind the Book: Food Can Fix It[06:00] Parenting, Health, and Self-Sacrifice[07:30] Why We Stress Eat—and What to Do Instead[09:30] Fixing the Root Cause with Food[12:00] Brain Food and Omega-3 Fats[15:30] Antioxidants, Alcohol, and Wheat Brain[17:30] Why Sugar Without Fiber Is Dangerous[18:30] Juicing vs. Smoothies[19:30] Food Traditions, Rituals, and Healing[20:15] Using Food as Medicine for Pain[21:00] The Role of Gut Bacteria[23:30] Smart Weight Loss Strategies[26:30] Rethinking Dairy, Gluten, and Processed Foods[28:00] Eating for All-Day Energy[30:30] Daily Routine: Sleep Hygiene and Focus[33:00] Final Thoughts and Dr. Oz's Upcoming PodcastAdditional Resources:

Should you be concerned about gluten in cleaning products? There may be some things you didn't think about!Here are some helpful related articles:Do I have to use gluten-free skin and body care products?I am looking for body lotions and hair spray, shampoos, conditioners and mousse that are gluten free. Can you help me?Are gluten-free skin and body products important for people with celiac disease? Hosted on Acast. See acast.com/privacy for more information.

“Got Allergies Think Natural Aloe Relief! And experts say it's the worst season in 20 years.That's why I ask our returning guest to share on the many factors involved in ALLERGY and WHY ALOE can be a shortcut back to healthier, and applying Health including Vitamin C, that really go together - super helpful for skin, digestion and body wellness including allergies.  Guest: Karen Masterson Koch (Cook) truly understands ALOE, health & wellness, and as a health educator, Clinical Nutritionist, (working one-on-one with patients), over 40 years, she has authored 2 health & nutrition books, [heavily referenced with worldwide research – (about health and auto-immune issues), and much more a real pioneer - in Gluten and inflammatory IBS conditions – including ALLERGIES & SKIN issues, having worked at various clinics including the famous Livingston Medical” Immunology & Allergy Clinic” in S. D., CA, - with the world renown Dr. Virginia Livingston MD.Learn more about Aloe LifeAnd listeners CHECK OUT THE RADIO DISCOUNTS 20% offal ANY Aloe Life 17 products at checkout use the code health20 - or if you prefer to call with a question or order at 1-800-414-ALOE or email info@aloelife.com. Aloe Life products are also available in over 2200 outlets including: Clark's, Mother's, Sprouts, NG, Amazon & online Vita Cost and quality health food stores. 

Episode 2640 - Vinnie Tortorich and Anna Vocino discuss looking for cheats, sugar industry lies, have a special guest on for meal planning, and more. https://vinnietortorich.com/2025/05/looking-for-cheats-episode-2640 PLEASE SUPPORT OUR SPONSORS YOU CAN WATCH ALL THE PODCAST EPISODES ON YOUTUBE - LOOKING FOR CHEATS At the time of this episode, Anna's Eat Happy Kitchen spices are on sale for a short time. Use code BOGO25. Vinnie has been screaming about the harm that certain carbs can do for years. (2:00) He explains how a glucose spike and a glycemic load happen in the body, which can lead to insulin resistance. (6:30) The information dieticians have been giving about complex carbs has been misleading. Marketing agencies have been able to use buzzwords on products that only cause confusion. (9:30) For example, “gluten-free” and “gluten-friendly.” "Gluten-friendly" doesn't mean anything, and gluten-free doesn't mean low-carb. People think that their food needs to be “fortified.” (12:00) If you have cheese, you already have protein; you don't need to “fortify” cheese; however, people are always looking for cheats or shortcuts. Anna reads comments from the sugar industry about RFK Jr.'s recent comments about sugar being poison. She is trying to effect change by bringing healthy products and yummy recipes to *everyone*. (18:00) She reads the response from the sugar industry's Courtney Gaine, PhD; his claim of sugar consumption being the lowest ever is outright bullsh*t. (21:15) During the Lincoln administration, the average sugar consumption per person, per year, was approximately one pound; however, current estimates are at 150 lbs per person, per year. (23:15) Some research estimates up to 350 lbs per year! Jennifer is joining the show to discuss how she came up with a *year-long* dinner meal plan. (32:00) Almost no meal is repeated! Anna and Vinnie ask her for a breakdown on how she plans it--it's amazing, but she wants to make her plan NSNG® friendly. More News If you are interested in the NSNG® VIP group, register here! Don't forget to check out Serena Scott Thomas on Days of Our Lives on the Peacock channel.  “Dirty Keto” is available on Amazon! You can purchase or rent it . Make sure you watch, rate, and review it! Eat Happy Italian, Anna's next cookbook, is available!  You can go to You can order it from . Anna's recipes are in her cookbooks, website, and Substack–they will spice up your day! There's a new NSNG® Foods promo code you can use! The promo code ONLY works on the NSNG® Foods website, NOT on Amazon. https://nsngfoods.com/   PURCHASE  DIRTY KETO (2024) The documentary launched in August 2024! Order it TODAY! This is Vinnie's fourth documentary in just over five years. Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. Additionally, the more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! PURCHASE BEYOND IMPOSSIBLE (2022) Visit my new Documentaries HQ to find my films everywhere: REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere:

Registered dietician Sarah Keogh sorts the facts from the fads when it comes to gluten in your diet.

Story at-a-glance Many common medications contain hidden gluten and soy in their "inactive" ingredients, which trigger reactions in sensitive individuals A study found 44.4% of pain relievers contained gluten and 14% of NSAIDs contained soy-based additives, with poor labeling making identification difficult Solid oral medications most commonly contain gluten, while liquids and suppositories more frequently contain soy derivatives Exposure to these hidden allergens causes serious health consequences ranging from digestive issues to permanent damage in those with sensitivities Focus on leading a healthy lifestyle to reduce your reliance on medications that contain hidden allergens; this includes optimizing sun exposure, avoiding processed foods, eating enough healthy carbs and prioritizing daily movement

Gluten has become one of the most misunderstood aspects of modern nutrition. Let's set the record straight. In this episode, we untangle the medical, neurological, and cultural narratives surrounding gluten, from celiac disease and non-celiac gluten sensitivity to real (and rare) cases of gluten-induced brain dysfunction. We discuss: • The differences between celiac disease, gluten sensitivity, and wheat allergy • How gluten affects the gut, and what ‘leaky gut' really means • Whether gluten can trigger neurological symptoms like ataxia and brain fog • Why cutting out gluten without a diagnosis may do more harm than good • How wheat contributes to a healthy microbiome (and why fiber matters) • What role zonulin plays in gut permeability and immune activation • Why brain fog isn't yet well understood (and the theories behind it) To help us decode the science (and bust the myths) of gluten, nutrition, and the brain, we're joined by two world-renowned experts: DR. ALESSIO FASANO: pediatric gastroenterologist, research scientist, and chief of Pediatric Gastroenterology and Nutrition at Mass General for Children (MGfC), and director of the Center for Celiac Research. DR. FRANK CUSIMANO: gastroenterologist, physician-scientist, and gut-brain health communicator with a PhD in Nutritional and Metabolic Biology from Columbia University Institute of Human Nutrition. This is... Your Brain On Gluten. ‘Your Brain On' is hosted by neurologists, scientists and public health advocates Ayesha and Dean Sherzai. ‘Your Brain On... Gluten' • SEASON 5 • EPISODE 2 ——— Your Brain On... is supported by the FREE monthly Brain Box, available in our NEURO World community: http://thebraindocs.com/brainbox

Is There Gluten Hiding in Your Thyroid Medication?   Could your thyroid medication be making your Hashimoto's symptoms worse?   If you're working hard to manage your Hashimoto's by avoiding gluten, you might be shocked to learn that some thyroid medications, like generic levothyroxine, could contain gluten and other fillers that sabotage your health. In this episode, Esther, a nurse with over 20 years of experience, uncovers this hidden issue and helps you check your medications and supplements.   In this episode, you'll learn: Why some thyroid medications might be harming your Hashimoto's progress. How to check if your medication contains gluten or other harmful fillers. Practical steps to ensure you're getting safe, high-quality medications and supplements. Hit play now to discover how to protect your health and make informed choices for your Hashimoto's journey!   Find all links on my resource page or keep scrolling here: https://healthwithhashimotos.com/resources/   ABOUT THE PODCAST & ESTHER: The Health with Hashimoto's podcast will help you explore the root causes of your autoimmune condition and discover holistic solutions to address your Hashimoto's thyroiditis. It is hosted by Esther Yunkin, a registered nurse, holistic health educator, and Hashimoto's warrior.   This podcast is for informational and educational purposes. Please discuss any questions or concerns with your healthcare professional.   Are you trying to find Hashimoto's answers without more trial and error? Here are ways you can find solutions for your health...   Your Path to Health with Hashimoto's is three simple steps.   >> Step One - Hashimoto's Decoded: 10 Thyroid Questions to Ask Your Doctor Your doctor is on your team to give you the best advice he/she can. Ultimately, your action plan is in your hands. These 10 questions will empower you as a patient and advocate for your own health!   >> Step Two - Hashimoto's Decoded: Root Causes Revealed In order to make a difference in your Hashimoto's healing journey, you must know what is causing the problems. This mini course will give you an understanding your own root causes.   >> Step Three - The Holistic Hashimoto's Course Save time and energy as I guide you through the best ways to address your root causes. This is your most streamlined way to take control of your health and feel like yourself again.   >> Holistic Hashimoto's Coaching Sessions are available any time you need to get unstuck in your health and develop an action plan that will work with your current realities of life (time, stress, etc.)   >> Activate your health - LifeVantage The Dual Synergizer turns your Nrf2 pathway back on and increases your own antioxidant production including 300x more glutathione. It also activates your Nrf1 pathway to make more mitochondria (energy.) The Rise & Reset multinutrient system is the best "multivitamin" I've found. The MindBody GLP-1 System gets your body making and maintaining healthy levels of GLP-1 so you can balance your hormones and lose weight.    >> All other supplements - Fullscript is an online store where you can find over 20,000 products to support your wellness goals. Find “Esther's Favorites” under the catalog tab.

Today I'm sharing another personal healing testimony and what Bible mindsets I had to receive the healing Jesus purchased via the cross. I'll also be addressing some questions I've received about how I can believe that God wants all healthy, when not everyone IS walking in health. You'll hear today:The danger of building a theology based off of experience and not what the Bible saysWhy people are sick if God wants everyone healthyWhere scripture shows us God is not the one making you sick and why it's also not him, even if he uses it for goodThe importance of knowing the Word of God and what your inheritance is in ChristThe thing Satan wants to steal from youOur responsibility to share the Gospel message in its fullness but not to make people believe itHow we can know from Jesus' healing ministry that God wants all wellThe different things Jesus purchased for you on the crossThe simple and effective way to speak to your sick or injured body, outlined by Jesus for us in the GospelsThe persecution even Jesus had for his teachings about healingEpisodes mentioned:Healing ones: What Blind Bartimaeus and I Both Did for Healing (I got my singing voice back after almost a year of not being able to sing)Learn to Speak to Nausea, Period Cramps or Any Sickness or Injury Like Jesus WouldMark 11:23 is a SUPER Handy Tool When Dealing with Sickness or InjuriesJesus Wants You Free of Anxiety (Bible Based Advice that Has Worked for Me)The Identity Shift that Unlocked Asthma HealingWhy a Headache was Healed on Day 4 and Not Day 1 (God revealed I had THIS wrong mindset preventing my healing)Why I Stopped Watching the Chosen (it has to do with health)Taking Communion Can Heal Your Complicated Relationship With FoodConnect with Nyla:⁠⁠⁠⁠Nyla's IG ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Nyla's website⁠⁠⁠⁠⁠⁠⁠⁠Nyla's Christian business podcast On the Job with God⁠

With another Celiac Awareness Month upon us, Mike and Cam share their 10th Annual Celiac State of the Union. The guys take the pulse on where the celiac and gluten free community stand in a number of categories including: gluten free products, dining out, cost of gluten free living, celiac education, and much more! 

EPISODE SUMMARY: Welcome back to the WellFuel Podcast with your host, Isabel Smith!In this episode, Isabel shares personal insights into recent health discoveries, focusing on breast health, hormone balance, and navigating evolving food sensitivities. She opens up about her experience with breast pain, cysts, and elevated testosterone levels, while reflecting on the ongoing journey of healing from long-standing gluten and dairy allergies.You'll hear about the challenges and growth that come with reintroducing foods after years of restrictions, the lessons learned about body awareness, and how nutrition and supplement routines continue to evolve. Isabel also discusses the importance of flexibility and mindfulness when it comes to maintaining wellness over time.Tune in for a real, relatable conversation—and don't forget to follow the WellFuel Podcast for more expert health insights!Share this episode with a friend who might find it helpful.EPISODE HIGHLIGHTS:Personal reflections on breast cancer scares and recent breast health developmentsHow treatment, healing, and body awareness have shaped overall wellnessJourney of resolving persistent gluten and dairy sensitivitiesEffects of reintroducing gluten and dairy, including the return of breast cysts and hormone changesElevated testosterone levels: causes, connections, and adjustmentsUpdates to current nutrition, supplement, and lifestyle routinesThe challenge of maintaining healthy habits amidst greater food freedomThe importance of ongoing self-awareness and flexibility in long-term healthCHAPTER MARKERS:0:00 Welcome to the WellFuel Podcast00:05 Breast Health Concerns and Personal Discoveries01:20 Childhood Food Allergies and Early Sensitivities02:31 Teenage Years: Going Gluten-Free and Birth Control Impacts03:42 Recent Health Challenges and Learning Moments05:15 Dietary Changes and Their Effects on the Body08:18 Healing, Food Freedom, and Mindful Choices10:29 Current Health Focus and Final ThoughtsHELPFUL DEFINITIONS:Exosome Therapy: Tiny cellular messengers that restore and enhance cell health by improving cell-to-cell communication, often used to support healing from chronic pain, injuries, and inflammation.PMDD (Premenstrual Dysphoric Disorder): A severe, chronic form of PMS that significantly impacts mood and physical health, requiring medical and lifestyle support.Hydrolyzed Beef Protein: Beef protein that has been broken down into easily digestible amino acids to support muscle recovery and overall nutrition.SIRS (Systemic Inflammatory Response Syndrome): A serious, full-body inflammatory response triggered by infections, injuries, or other stressors.HRV (Heart Rate Variability): The natural variation in time between heartbeats, an important indicator of stress resilience and nervous system health.Sources:National Institutes of Health, Johns Hopkins Medicine, Cleveland ClinicLEARN MORE:The WellFuel Podcast explores gut health, detox, hormones, mold, and more—hosted by Isabel Smith, MS, RD, CDN. Join Isabel as she shares her insights and chats with experts from across the wellness spectrum, to help support you on the path to health and wellness.Learn more about Isabel Smith Nutrition: Visit Our WebsiteCONNECT AND BOOK A CALL:Follow along on social media:YouTube: @isabelsmithnutritionInstagram: @isabelsmithnutritionPinterest: @isabelsmithnutritionWant to learn more about how Isabel Smith Nutrition can help support you on your journey to better health? ⁠Book a call with us today: Schedule HereRESOURCES AND LINKS:The Seed Produce Company - The brand behind the bread Isabel mentions in this episode.Fresh Direct - The grocery delivery service Isabel uses and recommends.Sprout Living - The protein powder Isabel references in this episode.➔ Use code ISABELSMITHNUTRITION20 for 20% off your order!Clear Stem Skincare - Isabel's go-to skincare brand.➔ Use code ISABELSMITH for a discount at checkout!

Este es el episodio #106 de “Tradiciones Sabias”, el podcast en español de la Fundación Weston A. Price. Algunos de los temas de este episodio - Diferencias entre el gluten en granos antiguos y modernos Cómo se elaboran los panes y pastas convencionales versus los artesanales Cuáles son las diferencias entre prácticas convencionales utilizadas por la industria y los métodos ecológicos ancestrales Cómo es el proceso desde que se prepara el terreno y se siembra la semilla hasta ser cosechado, molido y transformado en pan y pasta Datos del invitado - Carlos Moreno Cámara es natural de España. Se formó en las disciplinas empresariales, Gestión Estratégica y Liderazgo e Innovación Social.  Ha trabajado en Gestión Pública y Economía y ha sido director y gerente de diversas organizaciones del tercer sector. Ha colaborado como profesor en diferentes foros formativos y como emprendedor de consultoría medioambiental.  Es Socio-Director de Despelta “Alimentación Ecológica”, una empresa agroalimentaria que trabaja en la recuperación de trigos antiguos.  En el año 2021 fue nombrado académico de la Academia de Gastronomía de Castilla La Mancha y miembro asesor del Comité Técnico “Sigüenza, Ciudad Patrimonio de la Humanidad'. Contacto - Pagina web: despelta.com IG: @despelta Preguntas, comentarios, sugerencias - tradicionessabias@gmail.com     Recursos en español de la Fundación Weston A. Price -   Página web WAPF en Español: https://www.westonaprice.org/espanol/ Cuenta de Instagram: westonaprice_espanol Guía alimentación altamente nutritiva, saludable y placentera: 11 principios dietéticos Paquete de Materiales GRATIS: https://secure.westonaprice.org/CVWEBTEST_WESTON/cgi-bin/memberdll.dll/openpage?wrp=customer_new_infopak_es.htm  Folleto "La Leche Real", de Sally Fallon:  https://www.westonaprice.org/wp-content/uploads/La-leche-real.pdf  Música de Pixabay - Sound Gallery y SOFRA  

261. Edible Theology with Kendall Vanderslice   Kendall's Website   John 6:35 NIV "Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty."   **Transcription Below**   Kendall Vanderslice says "Yes, before you ask, that is my true name."   Kendall is a baker and writer whose best thinking occurs as she works dough between her hands; scribbles down thoughts on pieces of parchment dusted in flour, until she can parse them out later before her keyboard. When she embarked on a career as a pastry chef, she found that her love of bread transformed the ways she read Scripture. Fascinated by God's use of food throughout the arc of the Gospel, she merged her work in the kitchen with academic study of food and theology.   As a graduate of Wheaton College in Illinois (BA Anthropology), she began engaging questions of food and faith. Interested in commensality—or, the social dynamics of eating together—she studied food at Boston University (MLA Gastronomy). Her thesis on church meals sparked a range of theological questions, leading her to Duke University where she wrote a thesis on the theology of bread (MTS). In 2018 she was named a James Beard Foundation national scholar for her work on food and religion.   She lives in Durham, North Carolina, with her beagle, Strudel, her sourdough starter Bread Astaire, and her brood of hens: Judith Jones and the Three Gourmands.   Questions and Topics We Cover: You've studied so much about food and theology . . . are there any favorite lessons or resources that you still think about today? Is there any other science in the bread baking that is fascinating because it also has a richer, deeper spiritual meaning? What's one recipe in the book you're especially excited about?   Other Episode Mentioned from The Savvy Sauce: 47 Relationships and Opportunities that Arise from Using Your Gifts with Founder of Neighbor's Table, Sarah Harmeyer   Related Episodes on The Savvy Sauce: 15 The Supernatural Power Present While Gathering at the Table with Devi Titus Practical Tips to Eating Dinner Together as a Family with Blogger and Cookbook Co-Author, Rachel Tiemeyer Experiencing Joy, Connection, and Nourishment at the Table with Abby Turner Fresh Take on Hospitality with Jaime Farrell   Thank You to Our Sponsor: Dream Seller Travel, Megan Rokey   Connect with The Savvy Sauce on Facebook or Instagram or Our Website   Please help us out by sharing this episode with a friend, leaving a 5-star rating and review on Apple Podcasts, and subscribing to this podcast!   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: (0:10 - 1:22) 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.    Do you love to travel?   If so, then let me introduce you to today's sponsor, Dream Seller Travel, a Christian-owned and operated travel agency. Check them out on Facebook or online at DreamSellerTravel.com.    We were one of those families who joined in the COVID trend of baking our own bread.   And so, I was fascinated even years later when I came across my guest for today, Kendall Vanderslice. She's an author and the founder of Edible Theology. And I've always appreciated different verses being brought to life, even things that we interact with every day, such as salt and yeast.   But God has richer meanings for all of these. And so, I can't wait for Kendall to unpack these in our conversation today. Here's our chat.   Welcome to The Savvy Sauce, Kendall.   Kendall Vanderslice: (1:20 - 1:22) Thank you so much for having me. It's great to be here.   Laura Dugger:  (1:23 - 1:30) Would you mind just starting us off by sharing a bit about your background and what led you to the work that you get to do today?   Kendall Vanderslice: (1:31 - 3:46) Sure. So, I have always loved baking. I always, you know, when I was a child, but especially once I was in middle school and high school, I had a lot of anxiety.   And so, when I just ever, anytime I needed to work through any sort of scope of emotions, I would always turn to the kitchen. Working with my hands became this way to sort of ground me and help me find calm in the midst of sort of my mind just buzzing. I was also one of five kids.   So, it was like after everyone had gone to bed and the kitchen was silent, was the only time there was quiet in my house. And so that was kind of always became the source of calm and grounding for me. And so, then when I graduated high school and was trying to figure out what I wanted to do with my life, once again, I turned to the kitchen as a way to try and process what I should do.   And long story short, over time, I realized, oh, maybe actually this work of baking is the work that I am called to do. And so, I ended up taking a very circuitous path to get there. I took a gap year after high school.   I went to undergrad and studied anthropology in college. And in that time, learned that I could, my love of food and my love of the kitchen, I could examine not just in the practice of cooking, but through an anthropological and historical lens, looking at how food shapes community and shapes culture and how culture shapes the foods that we eat. And so, from there, I went and worked in professional kitchens.   But I had all these historical, cultural, theological questions kind of buzzing around at the same time. And, you know, I would go from my work at the bakery on Sunday morning. I would rush from work to church and I would receive communion each week with bread dough still stuck to my arms.   And I started to question, what does this bread that I spend my whole morning baking have to do with this bread that I receive at the communion table? And so that just unlocked a whole new path of what I could do with bread and with my baking beyond just in the kitchen and larger understanding how it shapes our awareness of who God is and how God is at work in our lives and in our communities.   Laura Dugger:  (3:47 - 3:58) Wow, that is incredible. And even today, do you want to share a few of your offerings? Because edible theology was a new concept to me, and it's just fascinating what all you have going on.   Kendall Vanderslice: (3:59 - 5:31) Yeah, absolutely. So, my primary program is that I teach a workshop called Bake and Pray. And so, this is a workshop where I teach people how to bake bread as a form of prayer.   So, we look at the ways that bread is at play throughout the narrative of Scripture, kind of what it is that God is using, why it is that God is using bread as the storytelling device in the narrative of Scripture, and why Jesus would give us bread at the center of Christian worship. But then at the same time, we're learning how the actual practice of baking bread can be a way to connect with God, to find rest and to understand God's presence with us in a very tangible form. So, with that, I also have a handful of books.   Most recently, I released a book called Bake and Pray. It's sort of this workshop in book form. It's a collection of recipes, but also a collection of liturgies, so that you have the tools you need to make your time in the kitchen a time of prayer. I call it a prayer book meets cookbook.    But I also have a handful of other resources, a Bible study or a small group study called Worship at the Table, where it's actually helping people gather around the table and understand how God is at work through the table. And I have a podcast that it was a limited run.   There are 30 episodes called Kitchen Meditations. They are short meditations to listen to while you cook, while you're in the kitchen. So, you can understand the food that you eat more fully and also understand how your time preparing it can be a time of worship.   Laura Dugger:  (5:31 - 5:50) I love that. And there's so much to unpack. But let's just start here with all the things that you've studied with food and theology and gone to school for years and put this into practice.   Are there any favorite lessons that stand out and are maybe ones that you still think about today?   Kendall Vanderslice: (5:51 - 6:57) Well, you know, one of my favorite books that helped shape my understanding of food is a book that was written in the 1960s by an Episcopal priest named Robert Carr-Capin. It's a book called The Supper of the Lamb. This book is just a delightful book to read.   I think everybody should read it. Robert Carr-Capin was he was an Episcopal priest, but he was also a food writer and he also was a humor writer. He and his wife wrote a satirical column together.   And so, The Supper of the Lamb is kind of the culmination of all three. It is this beautiful reflection on a theology of food in the table, but it is hilarious as well. And so, it is written as instructions to host a dinner party that is all built around preparing lamb for eight people in four different ways.   And so, it's reflections on kind of, you know, this revelation, the imagery in the book of Revelation on the marriage supper of the lamb, But then taking that to be a very liberal dinner party that he hosts in his home. And it will forever change the way that you think about food and think about the table and think about how God cares about food.   Laura Dugger:  (6:58 - 7:13) Wow, that's interesting. And even a piece of that that you had highlighted before is community, that food draws us together in community. Are there any lessons or reflections you have on that topic as well?   Kendall Vanderslice: (7:14 - 9:03) Yeah, I mean, so I spend my days traveling the country and visiting churches and eating meals with strangers all the time. This is such a central part of my work. So, my first book was a study of churches that eat together as their primary form of worship.   And so, I had the opportunity to research 10 different churches across the country and look at how does this practice of eating together regularly shape their understanding of community, but also shape their understanding of church and shape their understanding of worship. And what I saw in that practice of traveling and eating with all of these churches was that communities that were built around the table, where their primary rhythm of gathering was this practice of eating together and talking together and dialoguing together. It created such resilience within these communities as they faced conflict and tension within them that their commitment to eating together, but then their understanding of these community meals as being intrinsically connected to the communion table, the meal of bread and the cup that they also shared, it shaped their ability to have conversations and wade into hard topics that communities might otherwise try to say, you know, kind of avoid, because what they believed was that, you know, the table that we gather at regularly is a place that can kind of manage and hold on to those tensions.   And it's a place where these hard conversations can arise. But also at the end of each of these meals, we remember that we are going to share the bread and the cup together and that God has told us that we have been made one in the body and blood of Christ. And so, we have a responsibility to care for one another, even as we argue and disagree and have a really, you know, dig into these hard conversations.   Laura Dugger:  (9:04 - 9:58) That is beautiful. And I think of so many things when you say that. I'm in the book of Acts right now, my quiet time.   And so, the early churches, they were breaking bread together daily. You see that as part of the impact, the outflow that came from that. And then just, I think, gratitude as you share, because I wasn't a follower of Jesus growing up.   Our family went to church. And by the time I was in high school, all of my family were believers, including my siblings. I was the last one.   But the church that we went to, we shared a meal together every Sunday. And those relationships are long lasting. Then you hear about what people are actually going through.   It's such a natural way to dive deeper into that fellowship. And so, I love that you've traveled around and studied this. And I'm also curious if you've connected with one of my past guests, Sarah Harmeyer with the Neighbors Table.   Kendall Vanderslice: (9:59 - 10:03) I am familiar with her work, but I have never actually connected with her.   Laura Dugger:  (10:04 - 10:09) OK, you two. I'll link her episode in the show notes, but I think you two would have a lot of fun together.   Kendall Vanderslice: (10:09 - 10:14) Oh, great. Great, great. I know I've seen some of her tables on.   She's the one who builds tables. Is that right?   Laura Dugger:  (10:14 - 10:15) Yes. Yes.   Kendall Vanderslice: (10:15 - 10:19) Yes. OK. I have seen her tables on Instagram, and they look just absolutely beautiful.   Laura Dugger:  (10:19 - 10:37) I love it. Well, I'd also like to talk about your most recent book, because there's one part where you talk about the sacred language of bread. And I'd love for you just to walk us through some significant scriptures that highlight bread throughout the Bible.   Kendall Vanderslice: (10:37 - 19:43) Yeah, absolutely. So, one of the reasons that I love to think of bread in terms of a language itself is because so often we think of our faith as being something that happens predominantly in our minds, that it is the things we believe about God and the words that we say to God. And it becomes this very sort of mental exercise of worshiping God in our heads.   And we forget that the rest of our bodies and the rest of our lives are a part of how we know God as well, that we were created in these human bodies with all of these senses. And it's only through these senses that we get to know the world around us. And it's in getting to know this creation around us that we get to know our creator as well.   And so when we think of our faith as happening something predominantly in our minds, then when we have these moments where we don't feel like God is present, or we feel like we don't hear from God, or we just don't have the energy to, you know, to read scripture every day, or we feel like we, you know, I'm just like praying and praying and praying, and I've just exhausted the words I have to say. Then it's easy for us to feel like we've been abandoned by God, that we're in this sort of spiritual dark place. But Jesus, he calls himself the word, but, you know, Jesus is the word that was present with God in the beginning.   But Jesus also calls himself the bread of life. And Jesus identifies himself as something deeply tangible. And he offers his own body to us in the form of bread at the communion table.   And so, Jesus is telling us that Jesus is present with us in this very tangible form, something that we can mix together with our hands, something that we can taste on our tongues, something that we can feel in our bellies as we digest it. That Jesus is telling us, like, I am with you in this deeply tangible way. And if you don't feel my presence, and if you don't, you know, hear what I am telling you, or you don't feel like I am listening to you, know that you can eat this bread and have this very tangible reminder that I have promised to remain present with you and to remain faithful to you.   And so, the ways that we see this at work in Scripture, once we understand that, you know, bread is not just a metaphor, that bread is actually something very physical and tangible, a way that God speaks to us, I think it changes the way that we see bread show up in Scripture. That it's not just a handy metaphor that shows up every, all over the place in the Bible, but that Jesus is actually, that God is actually doing something through bread itself.    So, the very first place that we see bread appear in Scripture is as early as Genesis 3:19, “It is by the sweat of your brow that you will eat your bread until you return to the ground, for from it you were taken, from dust you come, and to dust you will return.” So, prior to this point in Genesis, we have the creation accounts, we have, you know, that God has created the garden, placed humanity in the garden to tend to this creation, to care for it. And they are intended to, you know, they are nourished by the fruits of these trees, they delight in God by delighting in God's creation.   And God gave them just one restriction, which was a restriction on what they could eat. And so, in Genesis 3:19, we know that they have failed to honor this restriction that God has given them. And we are now learning the ramifications of that fall.   And one of those ramifications is that the soil is going to sprout forth thistles and thorns. That we will no longer just be nourished by the fruits of the trees, but that we will have to labor in this soil. We will have to labor against a creation that works against us in order to have our nutritional needs met.   But at the same time, God offers us this gift, that it's by the sweat of your brow, you will eat your bread. Our bread, you know, doesn't just grow from a tree. The humanity was probably not eating bread in the garden.   But in this offering of bread, that it's by the sweat of your brow, you will eat your bread. Humans are being told, yes, we will have to labor in the soil in order to nourish ourselves. But also, we are being invited to participate with God in the transformation of creation into something really delicious as well.   So, bread is, at the same time, both this picture of the brokenness of creation and yet also the goodness of God. This blessing, this gift from God in the midst of a broken creation. The production of bread, historically, has required a lot of work.   It requires months and months of laboring in the soil to grow wheat, harvest wheat, thresh it, and then grind it into flour. Turn that flour into dough, gather firewood to heat up an oven, and then turn that dough into bread before finally being able to eat it. So, humanity has long known that it is, you know, there is this deep, this incredible amount of labor required to make bread.   And yet also, bread contains almost all of the nutrients that humans need in order to survive. We can live off of just bread and water alone for a very, very, very long time. And in fact, many humans throughout most of human history have lived off of just bread and water for a very, very, very long time.   So then when we see bread show up in other places in scripture, we see it show up as this picture of God's miraculous provision for God's people. We see it show up as a sign of God's presence with God's people. And we see it as a sign of God's promises to God's people that God will continue this work of restoration until we have this imagery of this renewed creation in the book of Revelation.   So, one picture of that is in this provision of manna for the Israelites in the desert. You know, I think oftentimes for us, we read this story and we think the miracle is like, well, I don't know about you, but I've never opened my front door and had bread strewn across my lawn that I could just go out and gather. But we can still picture just walking into a grocery store and having a whole aisle of bread to choose from, right?   For us, the miracle seems like it just appears out of nowhere, but it doesn't seem all that crazy to just have a bunch of ready-made bread available to you. But for the Israelites, the work of making bread would have been nine months or more of labor between growing wheat, harvesting it, turning that wheat into flour, flour into dough, dough into bread. That's work that was not possible while they were wandering in the desert.   And so, when God is providing this miracle of manna, all they have to do is go out every single morning and gather, and they have to trust day after day after day that God is going to continue to provide. So, then we see a mirror of this in the story of the feeding of the 5,000. Once again, I think the miracle to us oftentimes feels like, you know, well, I've never seen five loaves capable of feeding 5,000 plus people.   But still, we can picture a Costco aisle of bread that probably has enough bread to feed 5,000 people. Just the presence of bread enough for that size crowd doesn't seem all that miraculous. But for the crowd who was gathered on the hillside with Jesus, they would have had a much closer awareness of just how much work was required to grow enough, in this case, barley.   One of the accounts says that it was barley bread. So, to grow enough barley to make enough bread to feed this crowd. And at the very least, in Mark's account of the gospel, we see a very direct link to work and how much work would be required to feed this crowd.   Because in the gospel of Mark, it says that it would take more than half a year's wages to buy enough bread to feed this crowd. So, this distinct connection between labor and hard work in order to feed, to provide the bread for these people. But Jesus circumvents that labor required to either make the bread or buy the bread and just miraculously provides these five loaves to feed 5,000 plus people.   So then on the night before his death, Jesus takes, I think, this imagery one step further. It is not just the labor of making bread that Jesus circumvents in his provision of bread for his disciples. He offers bread to his disciples and says, “This is my body that is broken for you.”   Jesus is circumventing the very work of defeating the curse of sin and death. He has taken the labor of defeating sin and death onto his own body. And he's offering that body back to his disciples and onto anyone who remembers Him in this meal of bread and the cup.   But he's offering to us His body as in the form of bread, as this picture of the labor that Jesus has taken on, the curse that Jesus has taken on so that we can then live in freedom. And so, we're still currently living in this sort of in-between time where we know that Jesus, that Christ has died, that Christ is risen, and we are still awaiting the day when Christ will come again. We're still awaiting this imagery in the book of Revelation where creation is restored.   And I believe our relationship to bread will purely be one of delight and joy and freedom. But right now, we do still experience that brokenness of creation in relationship to bread. But also, bread is still a way in which we can know God, in which we can trust God's promises to us in this very tangible form in which we can believe that God is with us, even when we don't feel it.   Laura Dugger: (19:43 - 22:17) Let's take a quick break to hear a message from our sponsor. Do you have a bucket list of travel destinations? Or maybe you have a special event coming up like a big anniversary, a honeymoon, or even just that first trip to Europe?   If so, you need to call Dream Seller Travel. Dream Seller Travel is located in Central Illinois, but works with clients all across the USA. Whether you're wanting to plan a large family get-together someplace tropical, or take a cruise with your family, or maybe you want to explore the history and culture of a European town, regardless of the trip, Dream Seller Travel is there to assist you with your planning needs.   From the customized trip design, and the ideas through the small details and the preparations before the trip, and even while traveling, Dream Seller Travel is there with you every step along the way, making it seamless and stress-free. Dream Seller Travel can work with your travel plans as you have laid them out, or they will customize a trip for your requests. In most cases, there's absolutely no service fee for this work.   Instead of booking online and being the one to deal with your airline schedule changes or the sudden change in country entry requirements, or the hotel that looks beautiful but is really under construction, call a professional. Let them deal with the problems that arise while traveling so you can just enjoy the trip. Dream Seller Travel has been planning dream trips since 2005 to amazing destinations such as Alaska, Italy, Hawaii, Canada, the Caribbean, United Kingdom, Germany, Switzerland, France, South Africa, Iceland, and more.   Where do you dream of going? You can reach out to Dream Seller Travel at 309-696-5890,  or check them out online at DreamSellerTravel.com. Thanks for your sponsorship.   In line with your brand of edible theology, I'd love to go further into the scripture. That was so fascinating. I feel like you're so succinct in the way that you put that all together.   So, I kind of want to do a deeper dive into a couple of the key ingredients of bread and then have you share their significance both in contributing to food, but also their significance for our own lives. Absolutely. Let's just begin with salt.   Will you share the scripture and insight into salt?   Kendall Vanderslice: (22:18 - 23:20) Yeah. One of the things that I love about salt, I think oftentimes, especially here in America, we have a sort of distorted understanding of the role that salt plays in our food. Oftentimes, we treat table salt.   We usually have table salt that you just add onto your food after cooking it. Maybe you add a little bit of salt while cooking, but for the most part, you just sprinkle on table salt after. And it almost is treated as this kind of added flavor.   But salt actually should not be this added flavor at the end. Salt should be incorporated into the cooking process because salt opens up our taste receptors on our tongues, and it opens up the flavors in the dish. So, salt actually should not be the predominant flavor that we taste.   Salt should be the thing that allows us to taste everything else. And I think when we understand salt in that form, it should reframe our understanding of what it means to be the salt of the earth or to be salt and light in the world. What does it mean that salt is not the thing that itself gets tasted, but salt is the thing that opens up the flavors of everything else around us?   Laura Dugger:  (23:20 - 23:30) Kendall, can you take that even a step further? What does that practically look like for believers really living as salt of the earth?   Kendall Vanderslice: (23:34 - 24:26) I think one of the great joys of the ways that these metaphors at work in Scripture is that we get to continually explore and see what that means for us and where God might be calling us. But I do think that being aware that to be the salt of the earth is to help pull out the best in the communities around us, to pull out the best in the people around us, is just this really beautiful picture of how I think God asks us to work in community. But our job is not necessarily to be the strong presence.   Our job is not necessarily to make sure everyone knows that we are present, but instead our job is to identify and build up and pull out the best parts of the people around us in the communities that we are in.   Laura Dugger:  (24:27 - 24:56) That's so good. I love how you shared that because for me, as you were unpacking it, I was just thinking that we as the salt, when you taste it, you don't want to think, oh, that's salt. You want, like you said, to open it up to others.   And so that's our purpose is to reflect and glorify Jesus and to point to him. So, I'm sure there's countless meanings. Will you also do the same thing and share the significance of yeast?   Kendall Vanderslice: (24:57 - 29:44) Yeah, sure. So, yeast is, you know, also a fascinating, fascinating thing. And we are only really just beginning to understand sort of the microbial world and the role that it plays in our lives, in our bodies, in our world.   And so, it's opening up entirely new understandings of how yeast is at work in scripture. One thing that we have to bear in mind is that the writers of scripture did not actually know what yeast was. We were only able to identify the microbes that are yeast and bacteria in the last 150 years.   And so, prior to Louis Pasteur, humans didn't know what yeast was. They only knew the reactions of yeast. You know, you saw if I mix together, you know, this, if I let this flour and water sit, it comes back to life and I can mix that into more flour and water and it can become bread.   You know, I can mix it in with a lot of water and a little bit of yeast and some hops and it becomes beer. I can mix it in with grapes and it becomes wine. So, we see the reactions, but don't necessarily know what it is that is responsible for those reactions.   So, it is fairly new that we have this, you know, in the scope of human history, it's fairly new that we have this understanding of what are the actual kind of little critters that are involved in this process. And so, I have a really dear friend who she studies theology of the microbiome. So, a lot of her research is all based around, you know, how does this emerging research on yeast and bacteria shape our understanding of what it means to be human?   And so then how does that shape the ways we read in scripture, both passages about yeast and also about what it means to be human? And so it is, I think there's just, it's a field that is ripe for exploration and we are only beginning to scratch the surface of all the beautiful imagery that's at play here. But one of the things that I find most fascinating is that leaven or yeast, it is used as a metaphor for two different things in scripture.   In one passage, it is used as a metaphor for the kingdom of heaven, the parable of leaven, the kingdom of heaven is like yeast that a woman mixed into three measures of flour until it leavened the whole batch. But apart from that, yeast is always used as an image of sin, the ways that sin works through community. We have the passage about the leaven of the Pharisees.   I believe there are a few others as well. So oftentimes leaven is used as this picture of sin and the ways that sin sort of multiplies and works through communities. But at the same time, it's this picture of the kingdom of God, that it's this little bit of yeast that slowly multiplies and through its multiplication, it transforms the entire community.   It seems like a strange sort of tension that why would we use the same thing as a picture of both the kingdom of heaven and a picture of sin? And I think it makes more sense when we understand a sourdough culture. So, a sourdough culture is a culture of bacteria and yeast that is used to leaven bread, to raise bread.   So, we all have wild yeast and bacteria living in the air, on the surface of our skin, on the surface of everything around us. This wild yeast and bacteria is what makes the world go round. It's what makes our brains function.   It's what allows our bellies to digest food. It is what sort of makes everything work. And there is always this presence of both pathogenic bacteria and also beneficial bacteria.   That is true within our bodies. That's true sort of all around us. It's true in the sourdough culture that there is always the presence of pathogenic bacteria, but there is also the beneficial bacteria.   And so, to maintain a healthy sourdough starter, you have to feed it regularly. And as long as you feed it regularly and maintain its health, that good bacteria is going to keep the pathogenic bacteria in check. It's when you start to starve that starter that the pathogenic bacteria gets stronger and it overtakes the good bacteria and your sourdough starter goes bad.   And so, I think that's a really beautiful way to think about both how the kingdom of God works and also how sin works in our communities. We live in a broken creation. Sin will always be present.   But when we are digging ourselves, like when we are staying grounded and rooted in scripture, when we're staying grounded and rooted in church community and worship and prayer, when we are maintaining these healthy communities that are rooted to God, then we're able to help keep that pathogenic bacteria, that sin in check. But it's when we do not that it can start to take over and it can spread through a community just as quickly and easily as the kingdom of God can also spread through a community.   Laura Dugger:  (29:45 - 29:58) You just have brilliant answers. Is there any other science in the bread baking that is also fascinating to you because it has a richer, deeper spiritual meaning?   Kendall Vanderslice: (29:58 - 32:22) One of the things that I love, I oftentimes lead these bread baking workshops for groups of leaders, especially church leaders or faith leaders who are oftentimes having to manage just large groups of people where they're constantly facing internal conflict. I don't think anyone who leads a group of people has managed to bring together the people that never have any kind of disagreement. One of the things that I love about bread is that inherent to the structure of bread is tension.   The backbone of bread is this protein called gluten that is made up of two different proteins called gluten and gliadin. Gluten and gliadin have two opposing qualities to them. One likes to stretch and stretch and stretch.   It's what's called the elastic quality. One likes to hold its shape, what's called the plastic quality. When these protein strands unravel, they begin to form bonds with one another and they create this network, this protein network.   That protein network is what captures the carbon dioxide that the yeast releases and that allows the dough to both grow while also holding its shape. The strength and the structure of our bread is fully reliant on tension between these two opposing qualities, these two opposing needs. In order to build that tension in a way that brings strength to the bread, it has to be constantly balanced with rest.   The gluten will let you know when it's starting to get tired. If you don't give it time to rest, then it will just fall apart. It will start to break down on you.   This is something that I think so many of our communities really can learn from right now. That tension is good, that our differences, that diversity in our communities is our source of strength. When these differences rub up against one another and they help expand our understanding of the people around us, our differing needs, our differing convictions, our differing desires, our differing hopes, that can be a source of strength in our communities.   Also, we need to understand when it's time to step away and take time to rest before leaning into those differences even further. I love that bread then is itself this element that Jesus gives us as the sign of our unity in Christ, because it is this picture of our differences coming together and making us one even in our difference.   Laura Dugger:  (32:23 - 32:39) All of this from bread, it's just incredible. Then I even think you write about temperature and scoring the bread. Is there anything else?   We won't get to cover all of it, but any other scientific findings that have been really exciting?   Kendall Vanderslice: (32:40 - 33:33) I think there is so much in bread. I like to say that bread is incredibly simple and infinitely complex. It's made of four basic ingredients, but it can be mixed together in myriad ways.   A baker can commit their entire lives to learning about bread, and they will still have more to learn. We'll never be able to cover it all. I think there's room for endless exploration as far as digging into all that bread has to teach us.   My hope is that this book, Bake and Pray, helps to start to illuminate some of the ways that we see God teaching us through the many different steps in the bread-baking process. I also hope that others will start to get into this practice of baking, and through the practice of baking, they themselves will be able to start to see some of the beauty that God reveals through bread.   Laura Dugger:  (33:34 - 34:38) I just wanted to let you know there are now multiple ways to give when you visit thesavvysauce.com. We now have a donation button on our website, and you can find it under the Donate page, which is under the tab entitled Support. Our mailing address is also provided if you would prefer to save us the processing fee and send a check that is tax deductible.   Either way, you'll be supporting the work of Savvy Sauce Charities and helping us continue to reach the nations with the good news of Jesus Christ. Make sure you visit thesavvysauce.com today. Thanks for your support.   Well, and Kendall, you also have a unique take. You spent years as a ballet dancer, and even with your books, you're just writing about the connection beyond, like you said, just our intellect and our minds to the Lord, but using our whole bodies to glorify God. Can you share some more ways that we can use our bodies to bake and pray and glorify God?   Kendall Vanderslice: (34:38 - 39:09) Yeah, so one of the things that I love when I'm first teaching people about this idea of praying with your body, it is ironic. The whole concept of praying with your body is to try and get us out of our minds and into our bodies. But the idea of praying with our body can feel like a very sort of cerebral or like, you know, the sort of thing that doesn't quite make sense.   And so, the way that I like to help people first get started is through the practice of a breath prayer. So, a breath prayer is a practice of repeating a line of scripture or poetry with every inhale and every exhale. And so, one of the ones that I love to start with is my soul finds rest in God alone, drawn from the Psalms.   And so, as you inhale, you repeat my soul finds rest. And as you exhale in God alone. And so, when I'm guiding others through this bake and pray practice, I have a start by just closing our eyes and I will lead us in this rhythm of breathing and of repeating this line again and again and again.   And then from there, I encourage the group to start to mix up their dough while repeating this line with every inhale and exhale. And I think it helps us to see how our breath, our breath itself becomes, you know, these words of scripture so ingrain themselves in our breathing that we then understand our breathing itself as an offering of prayer to God. And then the movements of our bodies through this rhythm of breathing becomes an offering of prayer to God.   And then we realize that the words themselves are not even necessary, that we can offer, you know, the movements of mixing bread dough, but also of gardening, of knitting, of cooking, of playing with our children, of raking leaves, that all of these things can be ways to offer our movements to God as prayer and to invite God into this practice with us and to pay attention to how God is present in these practices. So, I do hope that, you know, people will take bake and pray and actually bake with it and learn to bake as a form of prayer. But I also love when I hear from potters or I hear from gardeners or I hear from other people that work with their hands regularly who tell me, I read this and I don't think I'm going to start baking, but it has reshaped my understanding of my own, you know, craft and my own vocation.   So, I am excited to hear from others who maybe will take this and say, like, this is how I see this work being a form of prayer. But I first started learning about embodied prayer and practicing it when I got to college. I was in a dance team at my college.   I had grown up as a ballerina. I left the ballet world in high school, and it was a really, really hard. My experience was really wonderful in many ways and really hard in many ways.   I was in the pre-professional ballet world, which is, you know, very, very rigorous, very mentally draining, very physically demanding. And when I realized that I wasn't going to be able to make it professionally, it was just absolutely devastating. It was like my whole world was wrapped around this.   And so, then when I got to college, I was invited to be a part of this dance company. But the dance company was for women who had experienced sort of the ballet world in the way that I had, and who were looking for healing and to understand that our dance could be a form of worship and a form of prayer. And when I first started, I thought that the whole concept was really strange.   You know, I was I did not understand. I was so grateful to have this very just affirming community that I was dancing with. It was really it was the first time that I had been, you know, affirmed in my body and affirmed as a dancer and not just, you know, told all the things that were wrong with me.   But still, I was like, this is a really strange concept that as we're dancing, we're somehow praying. And it really was something that I had to practice again and again and again to understand and to really feel. And so, if someone is listening to this and thinking like this sounds like a really strange concept, I encourage you to just try it.   And it might take a few tries. Maybe try using the liturgies that are in the book to help get you into that practice. And then I hope that as you practice, either praying through baking or through gardening or what have you, that you will just get to experience the ways that God's present with you.   And then that will transform your understanding of your craft.   Laura Dugger:  (39:09 - 39:20) Thanks for sharing that. It's important for us to understand that we are embodied beings. And that points to that awesome truth that God with us, that Jesus was embodied.   Kendall Vanderslice: (39:21 - 39:22) Absolutely.   Laura Dugger:  (39:22 - 39:31) But then, OK, so in your most recent book, Bake and Pray, what's one recipe that you're especially excited about?   Kendall Vanderslice: (39:31 - 41:04) You know, we are just emerging from the season of Advent and Christmas, and those are some of my favorite recipes in the book. One that is so delicious, that is it is a Christmas recipe. It is the Moravian sugar cake, but Moravians do eat the sugar cake all year round.   So, it is kind of a classical Christmas recipe. But here at the Moravian bakeries here in North Carolina, you can get them all year round. So Moravian baked goods are an early Protestant tradition. They actually were Protestants before the Protestant Reformation, they like to say. And they're a pretty small denomination here in the United States.   But they're largely focused in here in North Carolina, where I am, and then a little bit in Bethlehem, Pennsylvania. But the Moravian baked goods are known for all of their breads have potato in them. And so, some people, you know, there are other recipes that have like a potato, a potato bread or potato rolls.   When you add mashed potato into baked goods, it makes it really, really moist and tender. It holds on to moisture in the baked good much longer than just flour alone. So, the Moravian baked goods all have mashed potato in them.   But the Moravian sugar cake is one where it's this very rich potato bread. And then you put it into a pan, and you poke holes in it, sort of like if you were dimpling focaccia. And then you pour butter and cinnamon sugar on top and bake it.   And it is like it is a mix between sort of coffee cake and bread. And it is so, so, so delicious. I love it.   Laura Dugger:  (41:04 - 41:09) And there is also just a cute little story in there with the history.   Kendall Vanderslice: (41:09 - 41:28) Oh, yes, absolutely. It is, you know, there's this lore that apparently when men were looking for wives, they would look for women that had thick fingers. Because if they had thick fingers, it meant that they would have bigger dimples in their Moravian sugar cake that would hold bigger pockets of cinnamon and sugar.   Laura Dugger:  (41:28 - 41:42) I love that. I thought that was so funny. Well, Kendall, what are some of the most creative ways that you've been able to pair bread and generosity together to minister to others?   Kendall Vanderslice: (41:43 - 43:24) Yeah, one of the things that I am doing right now is, you know, I'm on the road several weeks of the year leading bread baking workshops in churches all over the country. And I love, love, love that part of my work. But in the last year, I started to really crave a closer connection with my community here in Durham, North Carolina.   But I am traveling the country and telling other people about how to connect to home and how to connect to their communities. And that work keeps me from being able to connect to my own home and community. And so, I decided that when I am home, I want to have a more intentional way of feeding the people immediately around me.   And so, I have this practice on Fridays of bread for friends and neighbors. And so, I'll tell, I'll send out an email to friends and neighbors on Monday and tell them, you know, here's what I'm baking this week if I'm in town. And then they let me know what they want.   And on Fridays, I have this shed in my driveway that I open up and it's got this whole like really fun armoire and that I that I've sort of decorated to be a bread pickup area. And so, on Fridays, my neighbors and my friends all walk over, and they come pick up their bread. And it's just been such a gift to be able to feed my immediate community through bread.   But then also to see and hear them sort of connecting in the driveway as they all come pick up their bread at the same time. And folks who either didn't know one another are starting to connect and find and meet one another. But then also neighbors to realize like, oh, you can get kindle bread, I get kindle bread.   And, you know, it's just so fun to have that very simple point of connection, because it can be feel very easy to feel disconnected from the neighbors that you maybe see all over the place. But just that that time of connection and picking up bread, I think, goes a long way beyond just that particular moment.   Laura Dugger:  (43:26 - 43:36) Generosity is always inspiring. And where can we all go to learn more about edible theology online or all of the other things that you have to offer?   Kendall Vanderslice: (43:37 - 44:05) You can learn more at my website, kendallvanderslice.com. The website is currently sort of under construction. So, I've got a makeshift website up right now where you can find everything.   And eventually I will have more links to all of the edible theology resources. But you can find everything you need at kendallvanderslice.com. You can learn about my workshops. You can learn about my books. You can learn about curriculum, about retreats that I lead. All of it is right there.   Laura Dugger:  (44:06 - 44:24) Wonderful. We will certainly add links in today's show notes so that it's easy to find. And Kendall, you may be familiar that we're called The Savvy Sauce because savvy is synonymous with practical knowledge.   And so is my final question for you today. What is your savvy sauce?   Kendall Vanderslice: (44:25 - 45:13) Well, I think for me it is allowing myself to use even the simplest moments in the kitchen as a time for prayer rather than trying to rush through the practice of just seeing food as something I have to eat three times a day and something I have to make for myself. To realize that even something as simple as heating up a pot of soup or slicing some bread and smearing it with butter is still an invitation to thank God for this gift of food and the ability to prepare it. And so, I think that small practice alone can transform the way we relate to food and our bodies, but also to try and slow down and have a moment in our day where we avoid just rushing through and take a little bit more intentionality to appreciate the gifts that God has given us.   Laura Dugger:  (45:14 - 45:31) Well, Kendall, I was so intrigued from the first time that I heard about edible theology. And I really appreciate how you shed light on God's profound spiritual truths that are around us and that we can interact with in everyday life. But you also have such a charming personality.   Kendall Vanderslice: (45:32 - 45:38) So, thank you for being my guest. Thank you so much for having me. It's been such a delight to be here.   Laura Dugger: (45:39 – 49:21) One more thing before you go. Have you heard the term gospel before?   It simply means good news. And I want to share the best news with you. But it starts with the bad news.   Every single one of us were born sinners, but Christ desires to rescue us from our sin, which is something we cannot do for ourselves. This means there is absolutely no chance we can make it to heaven on our own. So, for you and for me, it means we deserve death, and we can never pay back the sacrifice we owe to be saved.   We need a savior. But God loved us so much, he made a way for his only son to willingly die in our place as the perfect substitute. This gives us hope of life forever in right relationship with him.   That is good news. Jesus lived the perfect life we could never live and died in our place for our sin. This was God's plan to make a way to reconcile with us so that God can look at us and see Jesus.   We can be covered and justified through the work Jesus finished if we choose to receive what He has done for us. Romans 10:9 says, “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.” So, would you pray with me now?   Heavenly Father, thank you for sending Jesus to take our place. I pray someone today right now is touched and chooses to turn their life over to you. Will you clearly guide them and help them take their next step in faith to declare you as Lord of their life?   We trust you to work and change lives now for eternity. In Jesus' name we pray. Amen.   If you prayed that prayer, you are declaring him for me, so me for him. You get the opportunity to live your life for him. And at this podcast, we're called The Savvy Sauce for a reason.   We want to give you practical tools to implement the knowledge you have learned. So, you ready to get started? First, tell someone.   Say it out loud. Get a Bible. The first day I made this decision, my parents took me to Barnes & Noble and let me choose my own Bible.   I selected the Quest NIV Bible, and I love it. You can start by reading the book of John. Also, get connected locally, which just means tell someone who's a part of a church in your community that you made a decision to follow Christ.   I'm assuming they will be thrilled to talk with you about further steps, such as going to church and getting connected to other believers to encourage you. We want to celebrate with you too, so feel free to leave a comment for us here if you did make a decision to follow Christ. We also have show notes included where you can read scripture that describes this process.   And finally, be encouraged. 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.” The heavens are praising with you for your decision today.   And if you've already received this good news, I pray you have someone to share it with. You are loved and I look forward to meeting you here next time.

A new study published in the Journal of American Medical Association is the largest international survey ever conducted on diet and endometriosis. The study, involving 2,599 people, found 45% of those who stopped eating gluten and 45% of those who cut out dairy reported experiencing an improvement in their pain.Read more here: https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2831953 Hosted on Acast. See acast.com/privacy for more information.

A recent published in The Italian Journal of Rheumatology suggests that a gluten free diet could be a promising approach to alleviating fibromyalgia pain and symptoms.Read more about the study here: https://healthnews.com/news/gluten-free-diet-fibromyalgia/?fbclid=IwAR39fWVJvsp9Ud84jGfbj7hDHIJatj3-PQgnCR4E9Zu2hoL7bpJcj5L9430 Hosted on Acast. See acast.com/privacy for more information.

GOOD DAY HEALTH - DR. JACK - WEEKLY RECAP: Available Thursdays @ 5 AM Eastern GoodDayHealthShow.com Thursday, April 24 -  Dr. Jack Stockwell (www.forbiddendoctor.com & www.jackstockwell.com | Phone: 866-867-5070), a GAPS Practitioner and NUCCA Chiropractor, starts this episode with by addressing a common product on which he receives questions from patients and listeners — energy bars. Many add energy bars and protein bars in an effort to clean up their diet, with row after row of energy bars at health food stores. Here's the thing . . . they're not natural (even when listed as “natural,” and are essentially candy bars made from waste products. Dr. Jack breaks down the ingredients of the most popular energy bars and why they aren't as healthy as you think. Examples of such include the Boulder Bar, Source Bar, Power Bar, Cliff Bars, BioZone Bars, Atkins Advantage Bar (though it's the lowest amount of sugar), BioZone Bar, Balance Bars, and more. Many of these energy bars include excess sugar, sodium, canola oil, ultra-processed ingredients, and soy products, which Dr. Jack advices everyone should stay away from — but, especially men, as it raises estrogen levels. Are any energy bars OK? Well . . . Kind Bar is still processed and sugary, but it's loaded with nuts and is a more doable option should you need to eat a bar. Even Dr. Jack will eat a Kind bar when it's passed out on an airplane. Then, Doug and Dr. Jack discuss the latest work from RFK Jr, why more children and teens are struggling with anxiety and depression, and safety studies for vaccines. Website: GoodDayHealthrShow.com Social Media: @GoodDayNetworks

Today, we continue our conversation with Dr. Michael Camilleri, one of the world's leading experts on leaky gut, to separate fact from fiction on one of the most talked-about (and misunderstood) health topics on the internet. We get into whether leaky gut is actually the root cause of chronic diseases like depression and autoimmune conditions, whether you can test for it at home, and why some doctors still call it a “hypothetical condition.” Dr. Camilleri also breaks down the real science behind bone broth, collagen, and gut health, what stress actually does to your gut lining (yes, marathoners, we're looking at you), and why expensive supplements might not be the answer. Plus, we talk about the role of gluten, the truth about food sensitivities, and how everyday choices like fat and emulsifiers in your diet could be affecting your gut more than you think.To hear the rest of this episode, sign up for the Foodie Fam!For weekly notes on our episodes, sign up for the Food We Need to Talk newsletter!Check out our book!Chat with us on IG!Be friends with Juna on IG and Tiktok! Learn about your ad choices: dovetail.prx.org/ad-choices

It’s Monday, and Osher’s got a story about the time he traded bagels for having a baby, and the mortifying experience of being emasculated by a plastic cup. Story Club Tickets at storyclublive.comMay 11 The Comedy Store, Sydney.Ft: Osher GünsbergZoë Norton-LodgeNat’s What I ReckonHannah ReillyBlair Joscleyne (aka Moog)and Gracie OttoSee omnystudio.com/listener for privacy information.

Colette chats with Dr. John Douillard, DC, CAP who is a globally recognized Ayurvedic + sports medicine educator with 40 years of experience. He is the author of seven health books, including bestsellers Eat Wheat and The 3-Season Diet. In this episode Colette chats with Dr. John about his bestselling book Eat Wheat and the fear that exists today around wheat and gluten. They discuss the following: What inspired Dr. John to write Eat Wheat and explore this topic in depth. The common misconceptions about wheat and gluten. Difficulty digesting wheat versus a weakened digestive fire (agni). Dr. John shares research which connects wheat and the brain's lymphatic system. Tips and guidelines on how to improve lymphatic health. How to reintroduce wheat into your diet. Visit Dr. John's website www.lifespa.com. Save $10 on a $50 or more one-time purchase with the code elements10. * Visit Colette's website www.elementshealingandwellbeing.com  Online consultations & Gift Vouchers Private at-home Digestive Reset Cleanse tailored to you Educational programs - Daily Habits for Holistic Health Have questions before you book? Book a FREE 15 min online Services Enquiry Call * Join the Elements of Ayurveda Community! * Stay connected on the Elements Instagram and Facebook pages. * Enjoy discounts on your favourite Ayurvedic products: Banyan Botanicals - enter discount code ELEMENTSOFAYURVEDA at checkout for 15% off your first purchase.** Divya's  - enter discount code ELEMENTSOFAYURVEDA15 at checkout for 15% off your first purchase.** Kerala Ayurveda - enter discount code ELEMENTS15 to receive 15% off your first purchase.** **Shipping available within the U.S. only. * Thanks for listening!

Ever wondered if you could eat gluten again with Hashimoto's? In this episode of Health with Hashimoto's, I share my personal experiment of reintroducing gluten using freshly milled heritage wheat and sourdough, hoping it might work for my body.   If you're navigating gluten sensitivity or curious about what foods trigger your Hashimoto's symptoms, this episode is for you—because figuring out what your body needs can feel like a puzzle. You'll discover why I decided to try gluten after 11 years, how modern wheat differs from the stuff our great-grandparents ate, and why tracking your symptoms is a game-changer for understanding your unique triggers.   Hit play to learn how to experiment safely with your diet and take control of your Hashimoto's journey!   Find all links on my resource page: https://healthwithhashimotos.com/resources/   ABOUT THE PODCAST & ESTHER: The Health with Hashimoto's podcast will help you explore the root causes of your autoimmune condition and discover holistic solutions to address your Hashimoto's thyroiditis. It is hosted by Esther Yunkin, a registered nurse, holistic health educator, and Hashimoto's warrior.   This podcast is for informational and educational purposes. Please discuss any questions or concerns with your healthcare professional.   JOIN THE COMMUNITY Unlock your wellness journey with the free Health with Hashimoto's community! Join a supportive community that's here for you every step of the way. The Health with Hashimoto's community is on Skool: https://www.skool.com/health-with-hashimotos/about

Mike and Cam sit down with Dr. Ritu Verma, Chief of Pediatric Gastroenterology and Medical Director of University of Chicago's Celiac Disease Center. Dr. Verma helps the guys with some "myth busting" relating to celiac disease and a gluten free diet. They tackle both big and small topics including: Are there actually ways to reduce the chances of offspring developing celiac disease? How careful do kids really need to be while eating gluten free at home and at school? Is wheat starch safe for celiacs? And so much more!

- Trump's Tariff Resolutions and Market Impact (0:00) - Economic War with China and Market Reactions (11:19) - China's Economic Strength and Global Manufacturing Dependence (16:31) - Impact of Tariffs on Global Supply Chains and Consumer Prices (36:05) - Trump's Motives and the Future of U.S.-China Relations (41:28) - The Role of Phytochemistry in Military and Health Contexts (53:00) - The Dopamine Revolution: Understanding Dopamine Deficiency (1:16:50) - The Impact of Chemicals on Dopamine Levels (1:20:51) - The Role of the Vagus Nerve in Dopamine Distribution (1:22:46) - The Importance of Natural Remedies and Proper Nutrition (1:24:31) - Dopamine and Vagus Nerve Communication (1:24:49) - Impact of Gluten and Food Toxins (1:25:53) - Leaky Brain Syndrome and Electromagnetic Pollution (1:30:09) For more updates, visit: http://www.brighteon.com/channel/hrreport NaturalNews videos would not be possible without you, as always we remain passionately dedicated to our mission of educating people all over the world on the subject of natural healing remedies and personal liberty (food freedom, medical freedom, the freedom of speech, etc.). Together, we're helping create a better world, with more honest food labeling, reduced chemical contamination, the avoidance of toxic heavy metals and vastly increased scientific transparency. ▶️ Every dollar you spend at the Health Ranger Store goes toward helping us achieve important science and content goals for humanity: https://www.healthrangerstore.com/ ▶️ Sign Up For Our Newsletter: https://www.naturalnews.com/Readerregistration.html ▶️ Brighteon: https://www.brighteon.com/channels/hrreport ▶️ Join Our Social Network: https://brighteon.social/@HealthRanger ▶️ Check In Stock Products at: https://PrepWithMike.com

Lions, Tigers and Gluten, OH MY!Reading your gluten free horror story submissions this week on the podcast!  

What if gluten ISN'T the bad guy?!

Have you ever wondered why foods like bread or pasta don't sit quite right with you anymore—even though you've never had a problem with gluten in the past? In this episode of Better Than Before Breast Cancer, we explore how gluten, gut health, glyphosate, and mood are deeply connected—especially after breast cancer treatment. You'll learn: Why gluten can affect your gut and brain even without celiac disease The role of zonulin and leaky gut in inflammation and depression How breast cancer treatments like hormone therapy and aromatase inhibitors impact your gut What glyphosate is, how it's used in wheat harvesting, and why it may make gluten harder to tolerate What the science says: two studies on gluten, gut health, and depression Simple steps to support your gut, reduce brain fog, and feel more like you again This episode is for you if you've been feeling bloated, foggy, or emotionally off and want to understand how food, gut health, and healing work together after cancer.   Resources & Studies Mentioned: Better Than Before Breast Cancer Life Coaching Membership Meal plans

Happy April!As we step into the months of April and May, I (Allison) am on maternity leave. To celebrate this, we're pulling content from our group coaching calls inside our private coaching group, the Better Belly Blueprint, to share with YOU. Today's topic is from my client Elizabeth. She asked:"Is it possible that some food sensitivities are caused because of mold exposure? If so, after doing mold detox - is it possible for gluten and dairy sensitivities to go away?"Elizabeth's question comes from the fact that she got toxic mold testing inside our program that showed that she has mold colonization in her body that was part of the root causes driving her symptoms. She also got advanced food sensitivity testing showing foods she was temporarily sensitive to and foods she was permanently sensitive to. (For more information on this food sensitivity test - be sure to subscribe to hear our podcast episode on this coming out in June!)Gluten and dairy technically were on her permanent food sensitivity list, so what Elizabeth REALLY wanted to know is - can any of her permanent food sensitivities ever go away?This is a SUPER common question I get ask, and I'm so excited to share my real answer with you today!P.S. ~ If you want to ask questions to me JUST LIKE THIS ONE and get my live feedback, now you can! When you join the Better Belly Blueprint and add on 3 months of group coaching for our SUPER affordable price, you get access to live, bi-weekly group coaching calls just like this one AND unlimited, daily, 1:1 coaching inside our private FB group!Enrollment is open now - there's no need to wait!Go to https://betterbellytherapies.com/blueprint to read more about BBB and join today! Or - if you prefer to learn via audio and video, go to https://betterbellytherapies.com/training and watch the FREE training I put together on why and how BBB helps you overcome your toughest symptoms - even when nothing else prior to this has worked!Are you ready to hear Elizabeth's answer?Let's dive in! TIMESTAMPS:00:00 - Introduction and Maternity Leave Announcement 00:15 - Client Question: Food Sensitivities and Mold Exposure 00:49 - Understanding Food Sensitivities 01:31 - Join the Better Belly Blueprint 02:21 - Elizabeth's Question: Can Food Sensitivities Go Away? 04:21 - Mold and Temporary Food Sensitivities 05:57 - Permanent Food Sensitivities: What We Know 07:43 - Case Study: McKayla Peterson's Experience 11:16 - Conclusion and Final ThoughtsRELATED EPISODES:Mold Episodes:219// Why You Need to Care About Mold Illness220// 100 Symptoms Of Mold Exposure + Toxic Mold: How Many Do You Have?221// Mold & Constipation: How Toxic Mold Exposure Causes Constipation222// 5 Signs of Hidden Mold, with...

Mike's daughters, Jessica and Melanie, join the guys on today's podcast. They share their recent trip to see the University of Wisconsin at Madison. It was quite an adventure as they started with a tour of Taste Republic facilities and learned some of their secrets to great pasta making. They also had some standout gluten free meals while in town. Most importantly, the University tour was fantastic, complete with a quick primer of the dining halls and some first hand experience seeing what campus life would be like as a student with celiac disease.

Este es el episodio #102 de “Tradiciones Sabias”, el podcast en español de la Fundación Weston A. Price. Algunos de los temas de este episodio - Historia de la utilización de granos o cereales durante miles de años Cómo han logrado rescatar variedades de trigos ancestrales que se creían desaparecidas Los problemas que han provocado las prácticas convencionales de la Revolución Verde Técnicas y oficios que han rescatado para producir harinas ancestralmente Datos del invitado - Carlos Moreno Cámara es natural de España. Se formó en las disciplinas empresariales, Gestión Estratégica y Liderazgo e Innovación Social.  Ha trabajado en Gestión Pública y Economía y ha sido director y gerente de diversas organizaciones del tercer sector. Ha colaborado como profesor en diferentes foros formativos y como emprendedor de consultoría medioambiental.  Es Socio-Director de Despelta “Alimentación Ecológica”, una empresa agroalimentaria que trabaja en la recuperación de trigos antiguos.  En el año 2021 fue nombrado académico de la Academia de Gastronomía de Castilla La Mancha y miembro asesor del Comité Técnico “Sigüenza, Ciudad Patrimonio de la Humanidad'. Contacto - Pagina web: despelta.com IG: @despelta Preguntas, comentarios, sugerencias - tradicionessabias@gmail.com     Recursos en español de la Fundación Weston A. Price -   Página web WAPF en Español: https://www.westonaprice.org/espanol/ Cuenta de Instagram: westonaprice_espanol Guía alimentación altamente nutritiva, saludable y placentera: 11 principios dietéticos Paquete de Materiales GRATIS: https://secure.westonaprice.org/CVWEBTEST_WESTON/cgi-bin/memberdll.dll/openpage?wrp=customer_new_infopak_es.htm  Folleto "La Leche Real", de Sally Fallon:  https://www.westonaprice.org/wp-content/uploads/La-leche-real.pdf  Música de Pixabay - Sound Gallery y SOFRA  

When Your Doctor Misses the Real Problem: A Pharmacist's Battle With Thyroid, Weight, and FaithIn this eye-opening episode, Dr. Tabatha sits down with Lisa—a pharmacist and Fast to Faith coach—who spent over two decades battling weight gain, brain fog, and fatigue, only to realize her doctors had been missing the bigger picture all along. Despite years on thyroid medication, no one ever tested her for Hashimoto's… until she took matters into her own hands.Lisa shares how functional medicine uncovered the gut issues, food triggers, and hormone imbalances that conventional medicine ignored—and how faith gave her the strength to heal from the inside out. If you've ever felt dismissed or stuck in your health journey, this conversation will empower you to become your own advocate and start thriving again.If you liked this episode, watch it on youtube!

In this powerhouse episode of Confidently Balance Your Hormones, I sit down with a mentor and FDN colleague, Whitney Morgan, to discuss thyroid health, Hashimoto's, and the impact of gluten on the body. Whitney shares her personal health journey—from battling multiple autoimmune conditions to reclaiming her health through functional medicine.We discuss why so many thyroid issues go undiagnosed, how lab results can be misleading, and the key differences between Hashimoto's and hypothyroidism. Whitney also unpacks what damages the thyroid, whether thyroid medication is a lifelong commitment, and why gluten and cross-reactive foods are major players in autoimmune health—even for those who aren't celiac.This conversation is packed with must-know insights for anyone struggling with thyroid issues, autoimmune conditions, or wanting to optimize their health holistically. Plus, Whitney shares where you can learn more from her expertise!

Back in her 20s, Colleen was suffering from chronic exhaustion, pain, and bloating. She was unable to function and she was sleeping all the time.Despite taking a cocktail of medications, nothing seemed to work.Then Colleen discovered  functional nutrition, and she tried something she had never tried before.She overhauled her diet, including cutting gluten and sugar.And to her amazement, after just two weeks, her chronic symptoms faded, she came off nearly all medications, and for the first time in years, she had the energy to truly live.Listen to Colleen's inspiring story of how cutting gluten and sugar transformed her health - and her life!Find Colleen here.Need guidance and support to get rid of cravings so that you can slim down and finally feel in control around food?To get personalized guidance from me, plus support and accountability in a small group... apply here to join the 90-day program, Freedom from Cravings Formula TODAY.Do the Cravings Quiz and take the first step to get rid of your cravings! Struggling with cravings? Download your 5 tips HERE to discover how you can get rid of cravings... even when you feel tired or stressed.To rate and review this podcast: scroll down in your podcast player on your phone and click on the stars. To leave a review, scroll down a little more and click on "Write a Review". Once you've finished, select “Send” or “Save” in the top-right corner. If you've never left a podcast review before, enter a nickname. Your nickname will be displayed on your review. After selecting a nickname, tap OK. Your review may not be immediately visible, but it should be posted soon. Thank you! - NettaDisclaimer: Information provided by Life After Sugar is not designed to and does not provide medical advice, professional diagnosis, opinion, treatment or services to you or to any other individual. This is general information for educational purposes only. The information provided is not a substitute for medical or professional care. Life After Sugar is not liable or responsible for any advice, information, services or product you obtain through Life After Sugar. You should always seek...

Because I've been asked over the years, “is sourdough bread gluten free?” AND could it be a healthy, safe option for someone living with chronic health issuesI've finally got some very clear answers for you!To be honest, trying to answer these questions opened up a pandora's box for me. I was then faced with questions I didn't even think to ask like what makes bread labeled “sourdough”… real sourdough?I came to discover that, especially if you live in the US, there's not only a lot of fake sourdough sold on store shelves, but ideas shared on social media about how to make everything from sourdough pancakes or sourdough cookies is probably wrong.We'll get into all of this in today's episode, but I first must acknowledge that for years, gluten has been demonized as a health wrecker. This led countless people to eliminate it (and sourdough bread) from their diets.I spent years teaching how bad gluten was for health…But after 15 years spent avoiding gluten, I've made some really startling discoveries.And that's where sourdough bread comes in (underscoring my long journey to answer that “is sourdough bread gluten free” question).In today's episode, I chat with Dr. Bill Schindler, an archaeologist and food scientist, about the ancient techniques that could revolutionize how we approach bread. He explains why modern wheat is causing problems for so many people and how fermentation transforms grains into a gut-friendly sourdough bread.Dr. Schindler is leading the charge in reviving traditional food preparation methods that can help restore our health. Through his work at the Modern Stone Age Kitchen located in Chestertown, MD, he's proving that sourdough bread can be both nourishing and delicious.If you've ever wondered whether sourdough bread could be worth a try, this episode is for you!In This Episode:Why modern bread is making people sickThe difference between ancient + modern wheat varietiesWhat fermentation does to gluten (and why it matters)Benefits of sourdough breadIs sourdough bread gluten free? (and my experience trying sourdough bread)The hidden truth about “store-bought sourdough”Why fermentation time of sourdough bread is crucial for digestibilityBefore you eat a sourdough cookie or sourdough pancakes…What to look for when buying sourdough bread so you know it's realHow Bill + the Modern Stone Age Kitchen is reviving ancient baking techniquesQuotes“Anybody who's starting to dip their toes into this world of not only eating in this way, but also making your food from scratch at home, fermentation is a great sort of gateway into that world.”“Typically if [the label] says yeast… citric acid, lactic acid, or acetic acid, then I can guarantee you it isn't sourdough and they're trying to fool you.”LinksFind Dr. Bill Schindler + the Modern Stone Age Kitchen online | online | Instagram | InstagramGet Dr. Schindler's book Ready to figure out your skin's root causes so you can finally fix your skin + break free from meds to manage your skin?My virtual clinic works with adults worldwide struggling with eczema, psoriasis, rosacea, urticaria, hives, dandruff, perioral dermatitis + more.Trusted by over 1000 clients, we get results WITHOUT restrictive elimination diets.Schedule an assessment call at https://skinrepaircall.com/

In this episode, uncover the hidden dangers of common food additives and their impact on your health. Learn how manufacturers enhance the flavor and longevity of processed foods, and why it's crucial to recognize these for wellness.   Explore the deceptive labels of MSG, like autolyzed yeast and soy protein. Dive into the reasons these additives are used, their effects on food, and potential health risks, helping you make informed choices.   Uncover the truth about artificial sweeteners and preservatives, such as benzoates and nitrates. Understand how these ingredients alter food and impact your health, emphasizing the importance of careful label reading.     In This Episode: 00:00 Introduction to MSG and Additives 02:52 Introduction to Inflammatory Food Ingredients 04:43 Inflammatory Food #1: Processed Sugar and High Fructose Corn Syrup 05:27 Inflammatory Food #2: Processed Seed Oils and Trans Fats 07:18 Inflammatory Food #3: Gluten 11:39 Inflammatory Food #4: Cornstarch 12:25 Inflammatory Food #5: Additives and Preservatives 17:01 Conclusion and Final Thoughts     Explore the health benefits of C60, a Nobel Prize-winning antioxidant that optimizes mitochondrial function and fights inflammation. Visit shopc60.com and discover how to boost your immune system, detox your body, and increase energy. Use promo code 'Jockers' for 15% off your first order. Start your journey to better health with C60 today!   Ensure you're getting the vital magnesium your body needs with BiOptimizers Magnesium Breakthrough. This supplement includes all seven forms of magnesium to calm your mind, improve your sleep, and enhance focus. Visit biOptimizers.com/Jockers and use code 'Jockers' to save 10% on your purchase, with a 365-day money-back guarantee if you're not fully satisfied.       “Refined sugar doesn't just sweeten your treats; it fans the flames of inflammation.”    - Dr. Jockers     Subscribe to the podcast on: Apple Podcast Stitcher Spotify PodBean  TuneIn Radio     Resources: Visit https://shopc60.com/jockers – Use code “JOCKERS” to get 15% off! Visit biOptimizers.com/Jockers       Connect with Dr. Jockers: Instagram – https://www.instagram.com/drjockers/ Facebook – https://www.facebook.com/DrDavidJockers YouTube – https://www.youtube.com/user/djockers Website – https://drjockers.com/   If you are interested in being a guest on the show, we would love to hear from you! Please contact us here! - https://drjockers.com/join-us-dr-jockers-functional-nutrition-podcast/  

Register free at https://brightu.com to watch the full Feel Good, Gut Health Course stream - Global Civil War and Patriot Revolt (0:10) - Strategies of the Deep State (3:06) - Impact on Europe and Globalist Control (9:23) - Cyber Attacks and Protests (15:43) - Murder of Jamie White and Globalist Terrorism (24:07) - Preparedness and Self-Reliance (41:34) - Interview with Dr. Bashima Williams on Gut Health (48:51) - Challenges of Gluten and Inflammatory Foods (1:19:38) - Gut Lining and Digestion Challenges (1:21:29) - Digestion Simulator and Microbiome Role (1:25:11) - Short Chain Fatty Acids and Microbiome Health (1:27:13) - Ozempic and Long-Term Consequences (1:31:09) - Smart Goal Setting and Lifestyle Changes (1:33:14) - Food Labels and Processing (1:39:24) - Longevity and Anti-Aging (1:51:03) - Policy Recommendations and Education (1:57:03) - Bonus Materials in the Course (2:04:38) For more updates, visit: http://www.brighteon.com/channel/hrreport NaturalNews videos would not be possible without you, as always we remain passionately dedicated to our mission of educating people all over the world on the subject of natural healing remedies and personal liberty (food freedom, medical freedom, the freedom of speech, etc.). Together, we're helping create a better world, with more honest food labeling, reduced chemical contamination, the avoidance of toxic heavy metals and vastly increased scientific transparency. ▶️ Every dollar you spend at the Health Ranger Store goes toward helping us achieve important science and content goals for humanity: https://www.healthrangerstore.com/ ▶️ Sign Up For Our Newsletter: https://www.naturalnews.com/Readerregistration.html ▶️ Brighteon: https://www.brighteon.com/channels/hrreport ▶️ Join Our Social Network: https://brighteon.social/@HealthRanger ▶️ Check In Stock Products at: https://PrepWithMike.com