Podcasts about Gluten

Nutritionist Leyla Muedin discusses the differences between gluten intolerance and fructan intolerance, highlighting how many people mistakenly attribute their symptoms to gluten. She explains the role of FODMAPs in diet, their impact on gut health, and the importance of a personalized approach to managing intolerances. Additionally, Leyla reviews a recent study showing that vegans have significantly lower levels of Omega-3 fatty acids compared to other dietary groups, emphasizing the need for careful planning and necessary supplementation to maintain optimal health for those on plant-based diets.

Real progress comes when we stop managing symptoms and start understanding the body's messages. What might yours be saying?In this episode, I sit down with Dr. Erin Ellis, a naturopathic doctor whose own health journey from Non-Hodgkin lymphoma to Hashimoto's completely reshaped how she approaches healing. We talk about her path from cancer survivor to women's hormone specialist, and how she uncovered the deeper connections between thyroid autoimmunity, toxins, and genetic vulnerability. Dr. Ellis shares what helped her reverse Hashimoto's antibodies, the foundational steps she teaches her patients, and why true recovery often begins with something as simple as sleep, food quality, and reducing toxic load. Her story is a powerful reminder that the body can heal when we understand why it's reacting, not just how to suppress symptoms.This conversation might help you see your symptoms in a completely new way. Listen now!Episode Timeline: 00:00 – Episode Preview01:20 – Podcast Intro01:44 – Cancer Journey and Motivation02:22 – Why She Focused on Women's Hormones03:40 – The Hashimoto's Diagnosis Story06:16 – Cancer Recurrence and Turning Point14:03 – Hashimoto's Antibodies Turn Negative14:16 – Role of Low-Dose Naltrexone (LDN)15:13 – Gluten, Diet, and Antibody Response16:09 – Oxidative Stress and Glyphosate Link18:43 – Ongoing Detox and IV Glutathione20:31 – Lymphatic Massage and Detox Support24:01 – Sauna, Red Light, and Cold Plunge27:00 – Parasite Cleansing Experience28:24 – Full Thyroid and Hormone Panels30:20 – Starting with Foundational Habits33:35 – Final Advice on Listening to Your Body35:21 – Where to Find Dr. Ellis36:21 – Episode Wrap-Up and Outro36:41 – Dr. Eric's Reflection and TakeawaysAbout Dr. Erin Ellis: Dr. Erin Ellis is a Naturopathic Doctor who helps women balance hormones, improve menstrual health, and regain the energy they once had. After being diagnosed with a rare form of Non-Hodgkin's Lymphoma in 2010, she turned that experience into the motivation to pursue natural medicine. Her journey shaped a mission to help others take control of their health and understand that the body has an innate ability to heal when given the right tools. Life, as she often says, is too short to feel suboptimal. Outside of her work, Dr. Ellis enjoys tim Free resources for your thyroid health Get your FREE Thyroid and Immune Health Restoration Action Points Checklist at SaveMyThyroidChecklist.com High-Quality Nutritional Supplements For Hyperthyroidism and Hashimoto' s Have you checked out my new ThyroSave supplement line? These high-quality supplements can benefit those with hyperthyroidism and Hashimoto's, and you can receive special offers, along with 10% off your first order, by signing up for emails and text messages when you visit ThyroSave.com. Do You Want Help Saving Your Thyroid? Get free access to hundreds of articles and blog posts: https://www.naturalendocrinesolutions.com/articles/all-other-articles Watch Dr. Eric's YouTube channel: https://www.youtube.com/c/NaturalThyroidDoctor/videos Join Dr. Eric's Graves' disease and Hashimoto's group: https://www.facebook.com/groups/saveyourthyroid Take the Thyroid Saving Score Quiz: https://quiz.savemythyroidquiz.com/sf/237dc308 ...

Blähbauch, Müdigkeit, Hautprobleme – unser Körper hat viele Wege, um uns zu zeigen, dass im Bauch etwas aus dem Gleichgewicht geraten ist. Der Darm ist nicht nur für die Verdauung zuständig, sondern steuert Energie, Immunsystem und Stimmung. Wie wir ihn optimal unterstützen können, bespricht Host Niki Löwenstein in dieser Folge mit der Ernährungswissenschaftlerin Maria Maas. Die Ernährungs-Influencerin hat sich ganz der Darmgesundheit verschrieben. Auf ihrem Instagram-Account @marias.kitchenstories begeistert die "Fermented Maus" über 200.000 Menschen mit alltagstauglichen, gesunden Rezepten – von fermentiertem Gemüse bis zu darmfreundlichen Süßigkeiten. Ihr Motto: viel essen, viele Nährstoffe – mit Genuss. Im Gespräch erzählt die Produktentwicklerin, wie Ernährung unser Wohlbefinden ganzheitlich beeinflusst, woran man einen überforderten Darm erkennt – und wie man ihn mit einfachen Routinen wieder ins Gleichgewicht bringt. Kimchi, Kombucha & Co: warum uns Fermentation guttutDurch den natürlichen Gärprozess entstehen Milchsäurebakterien, die unsere Darmflora stärken, die Verdauung unterstützen und Entzündungen im Körper vorbeugen können. Fermentierte Lebensmittel sind außerdem reich an Vitaminen und Enzymen. Host Niki und Ernährungswissenschaftlerin Maria sprechen in dieser Folge über Do It Yourself-Fermentation, über Mythen rund um darmfreundliche Ernährung und über gesunde Ernährung innerhalb eines stressigen Alltags. Außerdem verrät Maria ihr Lieblingsrezept für Fermentation über Nacht. Was wir außerdem aus dieser Episode mitnehmen: Wie wir lebende Bakterien in den Darm pflanzen Warum Melatonin im Darm produziert wird Wieso uns Proteinpulver beim Sättigungsgefühl unterstützt Wie Zucker und Gluten mit Darmgesundheit zusammenpassen Viel Vergnügen mit dem Podcast! Show Notes: Buch:„I Gut You. Nie wieder Blähbauch, unreine Haut und Müdigkeit. Iss dich gesund mit dem 30-Tage-Reset-Programm" (2025, Becker Joest Volk Verlag)

Unveiling Fructan Intolerance: The Hidden Culprit Behind GI Issues. Leyla Muedin, a registered dietitian nutritionist, delves into the often misunderstood world of gastrointestinal issues, differentiating between gluten intolerance and fructan intolerance. She explains how emerging research suggests fructans, not gluten, may be the real trigger for many GI symptoms. Leyla discusses the structure, impact, and prevalence of fructans in various foods, and their role as prebiotics. She also highlights diagnostic methods and dietary approaches, particularly the Low FODMAP diet, to manage symptoms and properly identify intolerances. Check out part two of this episode next Friday.

PRE-ORDER YOUR HIGHER GRAVITY BEERVENT CALENDAR!!! http://highergravitycrafthaus.com/store **Get ready for an untold amount of nonsense. Marco and Gnome decided I should not edit this episode, and let EVERYONE hear what normally goes only to Patreon members!  I said it was a bad idea, but I was outvoted. Enjoy this minimally-edited, inappropriate, long ass show!** This week, we talked about a LOT of stuff and things, like the Higher Gravity Beervent Calendar. No one watched any of the non-live content but Julia. Hobbitses and wild cards and a multitude of DANGAAA BEERS. Hide ya beers, lock ya cellars, Matt is coming to steal your beer. The importance of Executive Assistants. Making noises with the mic stands. Bret and Mike are more professional than we are. Surfside vs ABInBev. The Cincy Pod Squad is buying a distillery. Fun-to-drink things aren't healthy for you. NFL Deathmatch picks got heated. Tiny glasses. Opening dates are full of -ishes. Alexandria Brewing purposefully picked locations that are outside of the 275 loop.  Did Gnome and Andy actually talk about the second location at all, or was it all rabbit holes? Gluten and allergens. Talking about what's on the bird cam and opossums getting scared. The Weekly Pint is a complicated show. Pears and peaches are not the same. Being honest with your customers. A less mid sip count than last week. Opossum scared by Halloween decoration video : https://www.facebook.com/watch/?v=1117067773910855 ....we did not end up getting Tower Content. :( **The music used in the NFL Deathmatch Challenge is by DonRock the Imposter on YouTube: https://www.youtube.com/watch?v=mqKSIaE_QE8 @donrocktheimposter912 Week 9 :  Gnome's Pick : Lions Marco's Pick : Ravens Julia's Pick : Rams Current points going into Week 9 :  Gnome : 7 Marco : 6 Julia : 6 ----- This episode covers the following shows : Cincy Brew Dads - Fabled Brew Works: A Journey to the Shire - From the Tap Ep 9 Barstool Perspective - 10/24/2025 The Weekly Pint - Ep 285 - Be Gnarly...Be Better! Cincy Brewcast - V11 Ep10 - Alexandria Brewing Company Is Coming To West Chester, Ohio! ----- What we drank : Mellotone Beer Project - Green and Fine - Wet Hopped IPA Fifty West Brewing - Main Street - Amber Wolf's Ridge - The Old Man and The Beer - Baltic Porter Wolf's Ridge - Buchenrauch - Smoked Lager Troegs - Mad Elf - Belgian Dark Strong Ale Rhinegeist - Ghost Pils - NA Pilsner Malort Teremano Resposado ----- Episode recorded on 10/28/2025 at our amazing podcast host, Higher Gravity Summit Park! https://highergravitycrafthaus.com/ Disclaimer: The views and opinions expressed by Truth, Beer, and Podsequences are those of the participants alone and do not necessarily reflect the views or opinions of any entities they may represent. ------  Links to everything at http://truthbeerpod.com/ or https://truthbeerpod.podbean.com/ Find us on all the social medias @ TruthBeerPod Email us at TruthBeerPod@gmail.com Subscribe, like, review, and share! Find all of our episodes on your favorite Podcast platform or https://www.youtube.com/@TruthBeerPod ! Buy us a pint!  If you'd like to support the show, you can do by clicking the "One-Time Donation" link at http://truthbeerpod.com ! If you want exclusive content, check out our Patreon!  https://www.patreon.com/TruthBeerPod If you'd like to be a show sponsor or even just a segment sponsor, let us know via email or hit us up on social media! ----- We want you to continue to be around to listen to all of our episodes.  If you're struggling, please reach out to a friend, family member, co-worker, or mental health professional.  If you don't feel comfortable talking to someone you know, please use one of the below resources to talk to someone who wants you around just as much as we do.   Call or Text 988 to reach the Suicide and Crisis Lifeline Chat with someone at 988lifeline.org http://www.988lifeline.org ----- Our Intro, Outro, and most of the "within the episode" music was provided by Gnome Creative. Check out www.GnomeCreative.com for all your audio, video, and imagery needs! @gnome__creative on Instagram @TheGnarlyGnome on Twitter https://thegnarlygnome.com/support http://gnomecreative.com http://instagram.com/gnome__creative http://www.twitter.com/TheGnarlyGnome

This week we're breaking down the truth about two of our favourite topics: bread and chocolate. We unpack the confusion around gluten and gut health, explaining what the science really says about inflammation, how wholegrains and sourdough compare to refined options, and when cutting out wheat is genuinely helpful versus when it's just another wellness myth. We also explore the surprising benefits of dark chocolate, from its antioxidant-rich polyphenols to its links with mood, cognition and even gut health. Plus, we share a simple digital wellbeing tweak that's helping listeners spend less time scrolling, and answer your questions on vitamin D, plant diversity and healthy eating on busy days. Recommendations from our amazing listeners Ailsa from Birmingham suggests we try switching our phone screens to black & white. A really simple hack that helps prevent us getting distracted by our phones, by making them less interesting to look at. Find out how you can do it here Hanna recommends True Dates - taste great and full of fibre! Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, Ste sits down with Carlisle Studer, the “CEO of Girl Science,” to explore wellness through intuition and self-experimentation. From beauty standards and birth control to eating disorders and histamine intolerance, Carlisle's journey reveals why so many women feel unseen by conventional medicine, and how tuning back into your body can change everything. They unpack: ✨ How to rebuild trust with your body's signals ✨ Why nervous system chaos shows up as puffiness, fatigue, or hormonal imbalance ✨ Rituals for restoring lymphatic flow, emotional balance, and creative energy ✨ The hidden costs of birth control, SSRIs, and wellness culture This episode is for anyone ready to stop outsourcing their health and start reclaiming the wisdom of their own body. Radical Health Radio is produced by Heart & Soil, founded by Dr. Paul Saladino, MD. Our mission is to help you reclaim your birthright to radical health through the most nutrient-dense foods on the planet.

Dr. Hoffman continues his conversation with Dr. Alexandra Shustina, NYC's and Miami's premier Integrative board-certified Gastroenterologist and gut health specialist, an expert in the gut microbiome and its role in health and wellness.

In this episode of the Intelligent Medicine podcast, Dr. Ronald Hoffman is joined by Dr. Alexandra Shustina, a distinguished integrative gastroenterologist based in New York City and Miami. They delve into Dr. Shustina's journey from conventional to integrative medicine, the importance of addressing the microbiome, and holistic approaches to treating gastrointestinal ailments like IBS, Crohn's disease, and ulcerative colitis. Dr. Shustina shares her insights on diet, the impact of stress, and the role of supplements and herbal remedies. She discusses the significance of personalized care, visceral manipulation, and mind-body techniques in promoting gut health. The episode also touches on the rising incidence of gastrointestinal cancers in young people and the potential benefits of proactive, integrative healthcare approaches.

On this episode we shared some vital information on ways to “Power Up Immunity for Long Life with Aloe & E!” This natural knowledge – is extremely urgent in today's world of rising disease and early aging, especially in the unhealthy older adults and 50 and below including the Gen-Z 30 yr old plus doctors are admitting – they don't have all the answers, even asking for more natural alternatives in some clinics.Our returning guest Karen Masterson Koch, CN understands 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 disease, and much more a real pioneer – in Gluten and inflammatory conditions – over 130 she states, plus worked at various clinics in the late 70's- 80's including the famous Livingston Medical” Immunology & Allergy Clinic” in S. D., CA, – with the world renown Dr. Virginia Livingston MD.Today Karen will take some of the guesswork out of living a Long Life and briefly share on the basic factors involved in “Longevity for kids and adults”,  offering handouts on Global Research from top universities around the world findings; on the biochemical cellular level and selfcare, plus ALOE Shortcuts – to help prevent disease including troubled skin  so you can enjoy life to its fullest,  even losing weight, and answer why Vitamin E can be a great best friend with Aloe!Karen states that, “Seeing disease ridden bodies resolve, and patients live many years past their prognosis time healthier, > motivated her to continue her studies of reliable health research including on ALOE > that led her to develop ALOE LIFE, in 1991 – 35 yrs. ago and she calls Aloe – a shortcut back to healthier!!”GO TO www.aloelife.com for the complete line of products. And use health20 at check outfor RADIO DISCOUNTS 20% off ANY Aloe Life 17 products with bundles saving an extra 15% including the “Daily Greens Super Savings equals 50% Discount” at www.aloelife.com,  at checkout use the code health20.   If you would like the free health handouts call 1-800-414-2563 or email orders@aloelife.comAloe Life products are available nationwide in over 2200 health food stores & outlets including: Frazier Farms, Clark's, Mother's, NG, Lassen's stores, Amazon & online Vita Cost and more

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

On today's Facebook Fallacy Friday, Woks and high heat "killing" gluten are debunked.Want your Gluten Free News delivered to your Inbox? Subscribe to our newsletter community: http://eepurl.com/bZkRw1I would love to hear from you! Leave your messages for Andrea at contact@baltimoreglutenfree.com and check out www.baltimoreglutenfree.comInstagramFacebookGluten Free College 101Website: www.glutenfreecollege.comFacebook: http://www.Facebook.com/Glutenfreecollege Hosted on Acast. See acast.com/privacy for more information.

You may have even heard people say they can't eat bread in the U.S. but they can in Europe. Why would that be?

We're talking about marketing terms used on food products and deciding if they are officially recognised terms or not.我们今天要讨论的是食品包装上常见的营销术语，并判断这些术语是否是官方认可的。Richard? Yes. A popular term used on many products, organic.Richard？是的。一个在许多产品上都能看到的热门词——“有机”。Right, yes. So, do you think organic is a legitimate term?好，对。那么你认为“有机”是一个合法、正规的术语吗？Yes, I think you have to pass certain standards to label your product organic.是的，我认为要想在产品上标注“有机”，必须通过一定的标准。Yeah, it's one of the most strict labels.没错，这是最严格的标签之一。Right, OK. It means that 95% of the ingredients have to originate from organically produced plants or animals.是的，确切地说，这意味着产品中95%的成分必须来自有机种植或有机饲养的动植物。Which means that no pesticides or herbicides.也就是说，不能使用农药或除草剂。Exactly. And also it means that there are no GMO, no genetically modified organisms in the food as well.没错，而且还意味着食品中不能含有任何转基因成分。OK, that makes sense. Very strict. Free range.好，我明白了，非常严格。那么“放养（Free range）”呢？Free, I know this. People generally think it means, it's chickens, isn't it? They think they can run around free wherever they want to go. But the reality is it's not true.“放养”，我知道这个。人们一般认为这是指鸡，对吧？他们觉得这些鸡可以随意到处跑。但事实上并不是这样。I know in Australia it means they have fresh grass to eat but they're not actually free to run around. It's just the matter they have fresh grass. I don't know what it means in other countries though.我知道在澳大利亚，“放养”意味着这些鸡有新鲜的草可以吃，但它们并不能真正自由活动。只是说它们的饲料中有新鲜草料而已。我不太清楚在其他国家是怎样的。In the UK, it only refers to the amount of space a chicken has, no more than 13 birds per square metre.在英国，这个词只表示鸡的饲养密度——每平方米不超过13只。Wow, they're packed in, that's not free-ranged for me.哇，那也太挤了吧！这在我看来根本算不上“放养”。No, there has to be access to open-air runs, that's all.不，他们只要求鸡能接触到户外区域，仅此而已。So, a legally defined term but it's very misleading.所以，“放养”虽然是法律定义的术语，但非常具有误导性。Natural. That doesn't mean anything, I'm sure.“天然的（Natural）”，我敢肯定这个词毫无意义。Well, actually it does. It is legally defined but it's defined very, very logically. When you read the definition you say, of course.其实它是有法律定义的，只不过定义得非常笼统。你看完之后只会觉得：“哦，原来如此。”Apparently a lot of people are turning away from products labelled natural when they know it is because they just see it as a marketing ploy.显然，许多人在了解“天然”这个词的真实含义后，会刻意避开这类产品，因为他们认为这只是营销手段。A gimmick. A gimmick.一种噱头，没错，就是噱头。Right, OK, I can understand that. Superfood.好吧，我能理解。那么“超级食物（Superfood）”呢？Superfood? I don't think it has any meaning whatsoever.“超级食物”？我觉得这个词根本没有任何意义。I know it's blueberries or something.我知道，人们通常会用它来形容蓝莓之类的东西。No. It's simply a marketing term.不，这纯粹是一个营销术语。It's not based on any scientific basis.它没有任何科学依据。It doesn't mean you can't use it, everybody can use it but it doesn't mean anything.当然，任何人都可以用这个词，但它本身并不代表什么实际含义。Yes, yes, nonsense.是的，没错，纯属胡扯。Sugar-free.“无糖（Sugar-free）”。Yes, it doesn't have any sugar.对，就是没有糖。It means a product can contain up to 0.5 grams of sugar per 100 ml or 100 grams.其实它的意思是每100毫升或100克产品中最多可以含有0.5克糖。Oh, that's complicated. So, a bottle of... a two-litre bottle of Fanta Zero... Right. ...can contain 10 grams of sugar.哦，这听起来有点复杂。那么，一瓶两升的“零度芬达”……对，可能含有10克糖。Now wait, so that's two and a half teaspoons. Right, OK. Wow.等等，那大概相当于两茶匙半的糖。是的，没错。哇。So, it's not sugar-free.所以它并不是真的“无糖”。It's not sugar-free. So, it's a legal term but again I would say that's misleading.没错，它并不是真的无糖。虽然这是一个法律定义的术语，但同样具有误导性。Yes. Gluten-free. That's got to be legal, hasn't it? Because people, celiacs have problems with gluten so that must be strict.是的。那么“无麸质（Gluten-free）”肯定是合法且严格定义的吧？因为患有乳糜泻的人不能吃麸质，所以标准应该很严。Very, very strict. However, you can have up to 200 parts of gluten per a million.是的，非常严格。不过，允许每百万份中含有多达200份的麸质。At the end of the day, Jackie, from a consumer's point of view, all of these marketing terms can mean anything but what you really need to do is just check the ingredients.总的来说，Jackie，从消费者的角度来看，这些营销术语可能什么都意味着，也可能什么都不代表。真正重要的是——仔细查看配料表。

Santi Rivas nos ayuda a repasar algunos conceptos básicos del vino de Jerez, Eugenio Camacho nos propone dónde comer en la Capital Española de la Gastronomía 2026. Elisa Muñoz nos cuenta los secretos gastronómicos del disco conjunto del Canijo de Jerez y Los Estanques, y hablamos de la serie 'Sin Gluten' con la actriz Najwa Khliwa y la guionista Araceli Álvarez de Sotomayor.

Episode #228 In this heartfelt solo episode, Megan Ramos opens up about the power of taking action today—not waiting for “Monday” or “after the holidays.” She shares deeply personal stories of loved ones facing health challenges and reminds listeners that knowledge is power when it comes to protecting your health and future. Megan also dives into a frequently-requested topic: how to prepare your body for in vitro fertilization (IVF). Drawing from her own journey and years of clinical experience, she explains key lab markers to assess, nutrition and fasting strategies, and how to create the best conditions for fertility and long-term health.

Longevity, Success, Healthy Living, and Nutrition Made Simple Join Our Health Club Community FREE https://www.drasa.com/health-club   Visit Us At Our Health Club Retreats https://www.drasa.com/retreats/ It's Dr. Asa Here... Ask Me Your Question! Text Me: 407-255-7076 Call Me: 888-283-7272 Send me a DM: @DrAsa We are here to help you live your best life. You don't have to live lower than your potential for the rest of your life! Also our Health Club Providers are here to help guide and teach you on how quickly you can reach your health and wellness goals at: https://www.drasa.com/find-a-provider

Esta semana venimos como Teresa Rabal: vamos a estar todo el rato poniéndonos de pie y volviéndonos a sentar. Empezamos sentándonos —brevemente, eso sí— a la mesa de un restaurante de lujo en TVE, para que nos echen por quejarnos en “Sin Gluten”, la nueva comedia líder de audiencia que mezcla redenciones, inclusión y un chef estrella intentando sobrevivir entre estudiantes de la generación Z. La tenéis en RTVE Play y Amazon Prime “Una comedia tan ligera que ni el gluten quiso quedarse… humor sin fermento, sin sal y sin alma, pero oye, perfecta para tenerla de fondo mientras haces la compra online.” También sentadas —pero bastante más cabreadas— están las protagonistas de “Riot Women”, la nueva serie de Sally Wainwright, creadora de Happy Valley. Aquí se junta un grupo peculiar de mujeres invisibles, mujeres en edad de menopausia que deciden no quedarse quietas y montan su propio grupo de punk para airear sus frustraciones. Spoiler emocional: funcionan mejor que cualquier terapia de grupo. “Cuando la vida te dice ‘menopausia', ellas responden con guitarras, batería y punk. Porque ya era hora de que alguien gritara lo que el cuerpo lleva años susurrando.” Al que no le queda otra cosa que moverse es “Leonard and Hungry Paul”, una historia entrañable sobre dos amigos que parecen sacados de otro siglo y que se enfrentan a un mundo que va demasiado rápido “Dos amigos, una tetera y el arte de vivir sin hacer ruido. La serie que te abraza sin pedir permiso y te recuerda que estar tranquilo también puede ser una revolución.” Y por último, nos sentamos —si la silla no nos traiciona— con “La Empresa de las Sillas”, la serie más rara del mes, firmada por Tim Robinson. Un autor convencido de que hay una conspiración global que le hizo caerse de su silla durante una charla importante. Y claro, a partir de ahí, el delirio. “Un hombre, una silla y una caída que lo cambia todo. De ahí a una conspiración global hay solo un paso… o una pata rota.” Y todo ello, como siempre, sin spoilers… pero también hablaré de Celebrity Traitors y un poco del culebrón Kimmel que ya tenemos datos. Minutado: 00:00 — Intro y tertulia con los oyentes 13:20 — Noticias y datos del escándalo Kimmel 18:30 — Página de televisión: El fenómeno de The Traitors Celebrity 28:30 — Sin gluten (TVE y Amazon Prime) 36:20 — Riot Women (BBC) 42:45 — Leonard & Hungry Paul (BBC) 49:00 — La Empresa de Sillas (HBO)

News in the Cattle Market Impact of Leaves in Ponds Research on Gluten in Wheat   00:01:05 – News in the Cattle Market: Beginning the show is Elliott Dennis, University of Nebraska-Lincoln livestock economist, with an update on feeder cattle, live cattle, missed reports, settled lawsuits and if consumers are still buying beef.   00:12:05 – Impact of Leaves in Ponds: K-State fisheries and aquatics Extension specialist, Joe Gerken, continues today's show discussing leaves in ponds and the issues they can create for aquatic life and livestock.    00:23:05 – Research on Gluten in Wheat: A Wheat Scoop feature from Kansas Wheat's Gordon Clark ends the show as he highlights research taking place at K-State that is looking into reducing gluten allergens in wheat.  KSWheat.com ksre.ksu.edu eUpdate.agronomy.ksu.edu KSUBeef.org KSUSwine.org     Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu.   Agriculture Today is a daily program featuring Kansas State University agricultural specialists and other experts examining ag issues facing Kansas and the nation. It is hosted by Shelby Varner and distributed to radio stations throughout Kansas and as a daily podcast.   K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan

A Gluten Free Podcast Episode 203 Today we'll be discussing why it's important to grieve gluten, process the emotions of a coeliac disease diagnosis and move forward in your gluten free life. A coeliac disease diagnosis and gluten free life can be overwhelming. It can be tricky and hard. But it's also important to acknowledge those feelings, grieve our former life pre-coeliac disease diagnosis and then move forward with our new gluten free life. What we'll cover: * Reflecting on last week's episode with Joanna Wynne* Chatting to Jo and various others in the community lately with grieving the life pre-coeliac disease diagnosis, the emotions * Why it's important to feel the emotions of a coeliac disease diagnosis * Story of a recent chat I had with a man navigating coeliac disease himself and soon to navigate it with his daughter as well * Importance of a strong support network around you when living with coeliac disease and navigating gluten free life * Why it's important to grieve your former life pre-coeliac disease and the ability to eat gluten * Coming to terms with coeliac disease and the gluten free diet one day at a time* Learning and using the resources around you in the gluten free community * My own experience of grieving gluten and my life pre-coeliac diagnosis * My coeliac disease symptoms before my diagnosis * Why I didn't grieve gluten like I hear a lot of people do * Questions for you in your own coeliac and gluten free journey * Sneak peek into next week's guest episode LinksEpisode with Joanna Wynne, founder of The Coeliac Connection How Coeliac Disease Impacts Our Friends & FamilyKati Keksi's website Belinda Whelan guest blog post - The 5 Stages of Grieving Gluten After a Coeliac Disease Diagnosis Join A Gluten Free Podcast Facebook Group 

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

On today's Celiac Project Podcast:Mike and Cam are thrilled to sit down with Dr. Deanna Kelly, Professor of Psychiatry at the Maryland Psychiatric Research Center at the University of Maryland School of Medicine and co-author of the groundbreaking new book Get Your Brain off Grain. In this engaging conversation, Dr. Kelly dives into the latest research linking gluten to psychiatric disorders and explains how gluten can impact the brain in both people with celiac disease and those with non-celiac gluten sensitivity. From groundbreaking science to real world implications, this episode uncovers how disruptions in the gut can directly affect the brain and why understanding that connection is crucial for anyone living with celiac disease or gluten sensitivity.Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/I would love to hear from you! Leave your messages for Andrea at contact@baltimoreglutenfree.com and check out www.baltimoreglutenfree.comInstagramFacebookGluten Free College 101Website: www.glutenfreecollege.comFacebook: http://www.Facebook.com/Glutenfreecollege Hosted on Acast. See acast.com/privacy for more information.

Można Pięknie Żyć *---Witaj! "Można Pięknie Żyć*" to seria podcastów, w której odkrywamy, jak zmiany w stylu życia mogą poprawić nasze zdrowie metaboliczne. Skupiamy się na Terapeutycznym Ograniczaniu Węglowodanów i jego pozytywnym wpływie na metabolizm oraz ogólne samopoczucie. Pamiętaj, że zdrowie zaczyna się od wiedzy, a my jesteśmy tu, aby dostarczać Ci inspirację i praktyczne wskazówki na drodze do pięknego życia. Zaczynamy!Gluten – niewidzialny sprawca wielu chorób, o których nie miałeś pojęcia!W tym odcinku podcastu dowiesz się, jak jedzenie produktów z glutenem może wywoływać różnorodne dolegliwości – od problemów trawiennych, przez zmiany skórne, po zaburzenia neurologiczne i autoimmunologiczne. Poruszamy temat celiakii, alergii na pszenicę, nieceliakalnej nietolerancji glutenu, a także rzadkich, ale poważnych chorób powiązanych z glutenem. Poznasz też praktyczne wskazówki, jak skutecznie przeprowadzić dietę eliminacyjną glutenową i dlaczego warto być uważnym na skład produktów.Odkryjesz:Jak gluten może rozszczelniać jelita i wywoływać przewlekłe choroby autoimmunologiczne.Dlaczego dieta bezglutenowa jest kluczowa u osób z cukrzycą typu 1 i chorobami tarczycy.Wpływ glutenu na funkcje neurologiczne, koncentrację u dzieci i zdrowie skóry.Jak rozpoznać i radzić sobie z nieceliakalną nietolerancją glutenu.Konkretne poradniki i przepisy na zdrowe, bezglutenowe potrawy.Ten odcinek to ważna dawka wiedzy dla każdego, kto chce zadbać o swoje zdrowie od kuchni, unikając pułapek współczesnej diety i odkrywając mechanizmy nietolerancji glutenu. Posłuchaj i dowiedz się, jak poprawić samopoczucie i jakość życia dzięki świadomym wyborom żywieniowym! Przepis do przepisu znajdziesz poniżej: DOMOWY CHLEB TWAROGOWY – PROSTY, ZDROWY I PYSZNY! Przepis tu :-) youtube.com/watch?v=x_i-TRtQYHA&feature=youtu.be====Dołącz do NIEZALEŻNIE MYŚLĄCEJ i pięknie żyjącej społeczności

Min 4: "LA SUERTE: UNA SERIE DE CASUALIDADES". Disney Plus (4 estrellas) La nueva serie original de Disney+, "La suerte. Una serie de casualidades" marca el regreso a la ficción televisiva de Paco Plaza, creador de [REC] y director de La abuela. Lejos del terror, Plaza firma junto a Pablo Guerrero, Diana Rojo y Borja González un relato de tono híbrido —a medio camino entre la comedia existencial, el drama social y la road movie costumbrista— que retrata un encuentro improbable entre dos mundos condenados a entenderse. La historia arranca cuando David (Ricardo Gómez), un joven opositor que trabaja como taxista nocturno, se cruza con “El Maestro” (Óscar Jaenada), un torero legendario venido a menos que busca una última oportunidad para recuperar la gloria perdida. A partir de ese choque de universos —la precariedad del joven frente al ocaso de una figura mitificada—, La suerte construye un retrato humano sobre la fe, las supersticiones, las segundas oportunidades y los límites del destino. Min 14: SIN GLUTEN. Prime Video (3 estrellas) 'Sin gluten', la nueva serie española de RTVE y Prime Video protagonizada por Diego Martín, mezcla humor, crítica social y redención personal en una historia ambientada entre fogones y egos heridos. La ficción arranca con la caída en desgracia de un chef famoso que, tras perder su reputación por un arranque de soberbia, se ve obligado a volver a empezar como profesor en la escuela de cocina donde se formó. Desde ese regreso forzado, la serie traza un retrato coral de personajes que buscan su lugar entre el fracaso y la esperanza, con guiños al cine social y a la comedia clásica televisiva Min 19: EL CENTRO (MOVISTAR +) 3 estrellas El Centro, la nueva serie de Movistar Plus+, se presenta como un thriller de espionaje contemporáneo que se adentra en el corazón del CNI español con una mirada humana, íntima y emocional. La trama arranca con un asesinato que destapa una operación rusa de alto riesgo, desencadenando una carrera contrarreloj en la que los agentes del CNI deben descubrir al topo dentro de sus propias filas mientras enfrentan dilemas de lealtad, identidad y sacrificio. Con un reparto coral encabezado por Juan Diego Botto, Tristán Ulloa, Elena Martín, Clara Segura e Israel Elejalde, la serie apuesta por perfilar personajes vulnerables y realistas, alejados de los clichés del espionaje hollywoodiense. Min 25: MONSTRUO: LA HISTORIA DE ED GEIN. NETFLIX. (2,5 estrellas) Monstruo: la historia de Ed Gein, la nueva entrega del universo Monster de Netflix, se adentra en uno de los casos más perturbadores de la crónica criminal estadounidense para explorar la mente del hombre que inspiró a figuras del terror como Norman Bates o Leatherface. A medio camino entre la docuficción y el drama psicológico, la serie reconstruye la vida del asesino de Wisconsin desde su infancia marcada por el fanatismo religioso hasta los crímenes que conmocionaron a América en los años cincuenta. Min 40. BSO "MARVEL ZOMBIES" (3 estrellas) La banda sonora de Marvel Zombies, firmada por Laura Karpman, confirma a la compositora como una de las presencias más versátiles y audaces del panorama actual del cine y la televisión. Tras su trabajo en Ms. Marvel y What If…?, Karpman lleva su estilo híbrido al extremo en una partitura que combina terror, ironía y épica decadente para acompañar la reinvención más oscura del universo Marvel. Su música se mueve entre la pulsación orquestal y el diseño sonoro experimental, con una mezcla de metales distorsionados, percusiones industriales y cuerdas frenéticas que evocan tanto el caos del apocalipsis como la persistencia del heroísmo en un mundo podrido. Lejos del tono triunfal de otras producciones del estudio, Karpman construye una identidad sonora carnívora, que se alimenta de fragmentos reconocibles de los temas clásicos de los Vengadores y los subvierte con disonancias y texturas corrosivas.

There's several locations across Melbourne's inner-city suburbs!See omnystudio.com/listener for privacy information.

Gluten free college students and recent grads, here's a giveaway for you:This giveaway is perfect for college students with dietary restrictions. Enter for a chance to win delicious gluten-free chicken soup and goodies from Grandmas Chicken Soup.College students with food restrictions are automatically entered to win by completing our GFF College Dining Survey in October 2025. Every completed college review increases the impact of our platform! The survey can be found here: https://www.gfreefriends.com/gffcollegediningsurveyThe winner will be notified by DM (so follow @gfreefriends!) and then must reply promptly with their shipping address, or we will select a different winner. The prize will ship directly from @grandmaschickensoup. Full allergen information is available on grandmaschickensoup.com.Only eligible within the US. Ends 10/31/25 at 11:59 pm EST.I would love to hear from you! Leave your messages for Andrea at contact@baltimoreglutenfree.com and check out www.baltimoreglutenfree.comInstagramFacebookGluten Free College 101Website: www.glutenfreecollege.comFacebook: http://www.Facebook.com/Glutenfreecollege Hosted on Acast. See acast.com/privacy for more information.

Depuis quelques années, manger est devenu un acte presque politique.On scanne nos produits, on lit les étiquettes, on suit des tendances souvent par souci de santé, mais parfois aussi par peur. Et si, à force de vouloir “bien faire”, on avait oublié l'essentiel ?Dans cet épisode, Zoé No-Gluten partage son parcours et sa réflexion sur une question qui nous traverse tous : comment se nourrir sans s'abîmer ?On parle de la maladie cœliaque et des fausses croyances autour du gluten, de la culpabilité alimentaire et de la peur d'avoir mal mangé, de la place du mental dans la digestion et de cette injonction silencieuse à optimiser chaque aspect de nos vies, jusqu'à nos assiettes.Zoé raconte aussi le piège de la facilité celui des repas livrés, des applis et de comment elle a réappris à faire simple, à se reconnecter à ce qu'elle mange, à poser des limites sans s'excuser,et à remettre du sens dans une relation qu'on a trop longtemps rendue anxieuse.Je vous souhaite une très bonne écoute !______Livre recommandé : Le SAV de l'alimentation de Charles BrumauldPour découvrir les coulisses du podcast :https://www.instagram.com/inpowerpodcast/Pour suivre Zoé sur les réseaux :https://www.instagram.com/zoe.nogluten/?hl=frPour retrouver ses ouvrages : https://www.marabout.com/livre/zoe-nogluten-mes-recettes-sans-gluten-9782501177283/https://www.marabout.com/livre/zoe-nogluten-mes-recettes-sans-gluten-tome-2-9782501184410/Et pour suivre mes aventures au quotidien :https://www.instagram.com/louiseaubery/Si tu as aimé cet épisode tu aimeras sûrement celui-là :https://shows.acast.com/inpower/episodes/la-verite-sur-les-tca-avec-le-docteur-emilie-steinbach Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

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

It's the beginning of October, so my chance to chat with Ellen Bayens of theceliacscene.com about articles and studies she has brought to our attention over the past month. As well, I take the opportunity to discuss something that's been on my mind for quite a while. Ellen and I speak about a recent CFIA recall and you can get the full information here – CFIA RECALL - Undeclared Wheat & Soy - Habibi Dubai Kunafa Pistachio Milk Chocolate We talk about a new product from M &M (I did try it - this one is amazing) – New! M&M Mini Chocolate Torte Duos! O'Dough's has just updated their website. It's well organized, simple to understand and simple to order from. The prices are pretty good too! - O'Doughs' New Website! ‘Bake! Life! Better!' We also spoke about Selena DeVries RD and the wealth of information she gives to us on a ongoing basis - SELENA RD, INSTAGRAM CORNER Advice I'd give my best friend if she were diagnosed Gluten free but still having gut issues What's been the worst gluten-free meal you been served at a restaurant? What's the most surprising place you've found hidden gluten? Can we eat products that contain“glucose syrup (wheat).” How do we explain that we cannot eat 'just a little bit of gluten?' Free! Celiac Symptom Relief Starter Guide I take some of Ellen's time to talk about something that's been on my mind for a while and that is the changing landscape of experiences having celiac disease and how community plays a part in that. You can find Selana online at selenard.com and on Instagram at celiac_made_simple. If you're not familiar with Cinde Little and her recipes, here's the link to the Everyday Gluten Free Gourmet.  Sue's Websites and Social Media – Podcast https://acanadianceliacpodcast.libsyn.com Podcast Blog – https://www.acanadianceliacblog.com Email – acdnceliacpodcast@gmail.com Celiac Kid Stuff – https://www.celiackidstuff.com Baking Website – https://www.suesglutenfreebaking.com Instagram - @suesgfbaking YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL Email – sue@suesglutenfreebaking.com

A Gluten Free Podcast Episode 202My guest on today's episode is founder of The Coeliac Connection and author of the Ebook “Surviving the first year of childhood coeliac disease”, Joanne Wynne. We'll talk about Joanne's daughter's coeliac disease diagnosis, how the diagnosis impacts the family as a whole and tips for parents navigating coeliac disease and gluten free life for their children.What we'll cover: * Introducing Joanne Wynne* Jo's daughter's coeliac disease symptoms* Jo's own gluten free journey  * Jo given incorrect and misleading advice from a health professional prior to her daughter's coeliac disease diagnosis  * Jo's daughter's gluten challenge  * Jo's daughter's coeliac disease gastroscopy results * How Jo's daughter's coeliac disease diagnosis impacted her family's life* How Jo's family adjusted to the diagnosis and keep their daughter safe  * How the family embraced the coeliac disease diagnosis * Suport networks* How Jo navigated the emotional toll of coeliac disease with her daughter * Importance of looking after yourself and loved ones when a coeliac disease diagnosis happens in the family * Strategies and tips for parents navigating coeliac disease blood tests for their children * Tips and strategies for helping children get through the gluten challenge * Preventing cross contamination in the home kitchen * Gluten free pantry staples   * How to approach your child's coeliac disease at school, parties, playdates, etc * Communication and advocating at events for your child with coeliac disease   * Online resources* Joanne's advice on dealing with a new diagnosis for their child LinksFollow Joanne on Instagram & FacebookBuy Joanne's Ebook, Surviving The First Year Of Childhood Coeliac Disease: Our Family's Experience With Transitioning To Gluten Free Living, One Day At A TimeCoeliac Australia's resources for children Buy Emla numbing patches (This is an Amazon Affiliate link. We will receive a small commission on your purchase)Join A Gluten Free Podcast Facebook Group 

We welcome Awais Spall, Functional Diagnostic Nutrition Practitioner (FDN-P), biohacker, and guide in integrative health, who shares his journey from chronic pain to functional health, discussing the science and practical use of peptides, stem cells, and biohacking. The conversation explores ancient wisdom, such as Ayurveda, modern health optimization, sleep and biomarker tracking, cardiovascular health, and hormone therapy. We also address regulatory challenges, mistrust of big pharma, and the importance of personalized, holistic approaches. Awais offers insights into foundational wellness, advanced therapies, and the value of intentionality and emotional well-being in achieving optimal health.Topics Discussed:Exosome IV Experience & Episode OverviewOrigin of Passion for Functional HealthEarly Peptide Treatments & Health JourneyPeptides & Stem Cells Explained SimplyWhy Peptides & Stem Cells Are TrendingPeptides in Long Covid & Regulatory PushbackForms & Safety of Peptide AdministrationGLP-1 Peptides: Hype, Use, and EffectsGLP-1 Microdosing & Functional Medicine CultureMistrust of Big Pharma & Crohn's Case StudySouth Park, Pharma Satire, and Habit-Forming DrugsHolistic & Ethical Questions in BiohackingGene Therapy & Ancestral WisdomAyurveda, Doshas, and Modern RelevancePersonalized Approaches: Fasting & Body TypesBiohacking Stacks: Creatine, Sauna, Cold PlungeEmotional Well-being vs. Obsessive BiohackingSalutogenesis & Beyond Baseline HealthAbsolute Health Rules? Gluten, Caffeine, AlcoholDark Chocolate, Clean Brands, and Heavy MetalsBasic Health Foundations: Food, Water, AirSleep Optimization & Morning LightFunctional Health Testing & AI AnalysisLive Lab Review: Autoimmunity & LipidsCardiovascular Markers & Endothelial HealthHormones, Stress, and DHEATestosterone Trends & SupplementationNitric Oxide, Sinus Health, and Cardiovascular SupportPeptides for Recovery & Hair HealthConcierge Health Services & Women's HealthGLP-1s for Women & Metabolic RepairConnect with Awais on Instagram and his websiteConnect with Sebastian on InstagramSebastianNaum.com

Gluten-free baked goods have a reputation of not being as good as a recipe that includes gluten. But after she was diagnosed with gluten intolerance, baker Aran Goyoaga has dedicated herself to elevating gluten-alternative baking. The result of her research and recipe testing is a new book, The Art of Gluten-Free Bread. Goyoaga discusses her story and listeners share their questions about gluten-free baking.

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

At 43, Weston has been consuming raw meat for almost seven years (as well as his wife and almost 2-year-old son). We first talk about Charlie Kirk to Weston's progression from drop seizures, a major jaw trauma, moving that toward supplements, letting go of gluten, to the carivore diet to raw meat diet. Within this we discuss E. coli, food poisoning, his company Rowe Naturals and how to source your food.He concludes with the "Just Be Practice" giving a nod to his top book choices as well as his opinion on revelations.References:Aajonus Vonderplanitz: https://en.wikipedia.org/wiki/Aajonus_VonderplanitzResource for nutritious food/meat: https://eatwild.comLinks to Weston:Website: https://www.rowenaturals.comInsta: https://www.instagram.com/therealnaturalhumandiet & https://www.instagram.com/primalbookclubYouTube: https://www.youtube.com/@TheNaturalhumandiet*Host Eden Koz is a soul realignment specialist utilizing psychological empathy, intuition, psychic ability, mediumship, meditation, mindset shift, Reiki, dimensional and galactic healing, to name a few. She also performs spiritual Co#id Vac+ Healing as well as remote & face-to-face sessions with individuals and groups. **Additionally, in spreading the word... If you are questioning your Gold IRA because of potential scams (see EP188) or want to invest in a precious metals company with integrity...email: info@milesfranklin.com and put "Eden" in the subject line (they know me personally, so the best of attention and heart will come your way.)Miles Franklin website: https://milesfranklin.com Contact info for Eden Koz / Just Be®, LLC:Website: EdenJustBe.com Socials: TikTok, FB, FB (Just Be), X, Insta, LinkedInJust Be~Spiritual BOOM Podcast - Video Directories: BitChute, Rumble, ...

Today I have a former Intuitive Eating coaching client on the podcast. Maddie is now a dear friend and has such a heart to give God glory in all she does. In this episode, you'll hear her share how God used this podcast to build her faith up for believing for healing in her own body. We both pray this episode draws you closer to the Father and gets you excited to dig into scripture yourself to see how the Bible talks about receiving healing.Scriptures mentioned: Mark 5:27-29 + 33-3427 When she heard about Jesus, she came up behind him in the crowd and touched his cloak, 28 because she thought, “If I just touch his clothes, I will be healed.” 29 Immediately her bleeding stopped and she felt in her body that she was freed from her suffering.33 Then the woman, knowing what had happened to her, came and fell at his feet and, trembling with fear, told him the whole truth. 34 He said to her, “Daughter, your faith has healed you. Go in peace and be freed from your suffering.”Past episode mentioned:Why I'm Certain Based on Scripture that God Wants Everyone HealthyMark 11 Teaches us How to Find Relief From Pain in Our BodiesLearn to Speak to Nausea, Period Cramps or Any Sickness or Injury Like Jesus WouldHow Jesus Healed Me of Dairy, Gluten, Citrus & Peanut IntolerancesWhat Blind Bartimaeus and I Both Did for Healing (I got my singing voice back after almost a year of not being able to sing)Connect with Nyla:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠IG⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Nyla's second podcast, On the Job with God Christian Business Podcast

In this episode of Celiac Straight Talk, we are joined by Beyond Celiac Director of Scientific Affairs Amy Ratner, who kindly agreed to interview our guest, Dr. Ciaran Kelly of Beth Israel Deaconess Medical Center on his experience diagnosing celiac disease.  You can find all episodes of Celiac Straight Talk anywhere you listen to podcasts and on our website at BeyondCeliac.org. Thank you so much to Takeda Pharmaceuticals for sponsoring this episode of Celiac Straight Talk and their commitment to supporting disease awareness and celiac disease patients. 

Welcome back to our weekend Cabral HouseCall shows! This is where we answer our community's wellness, weight loss, and anti-aging questions to help people get back on track! Check out today's questions:    Allison: As an IHP I have a question that has come up for a few clients. Although most people do great with 1-2 full droppers of liquid melatonin why can it cause nightmaresor vivid dreams for some?      Oliver: Hi Dr Cabral, can you tell me anything about Lichen Planus? My dad has it in his mouth, causing it to be very sensitive to temperature, acid and spice. My mum has it on her head causing hair loss. Do you know what the root cause is and if there is anything that can be done to help?                                                                                                                 Al: Dr. Cabral. I don't have any real health or weight issues and would like to support my body to stay that way. Once a year, I do AIP dietary protocol (just fish, poultry, broth, vegetables, low-glycemic fruits, olive & coconut oil) for a month, but no supplements. Could you please suggest annual supplements that are the most economical for a healthy male in early 40's. Could herbs like milk thistle, dandelion, NAC (for liver support), oregano, thyme, clove oils (for anti-bacterial/parasitic support) and maybe chlorella (for heavy metal detox) be taken together during that one month of AIP annually? Or would it be better to take some during AIP and others in a different time of a year? I eat and live clean during the whole year, but don't have funds for any labs. Please advise, thank you.                                                                                                                        Mike: Hello Dr.Cabral. I have tried your liver detox, parasite cleanse, CBO and then heavy metal detox. My health is pretty great by now and since I would like to keep it that way, I am considering annual maintenance protocols. Since I don't want to be on some sort of detox almost every other month (quarterly liver, parasite cleanse, heavy metal detox), can I combine them to make it simpler for me? Lets say spring one month liver support + heavy metals and autumn one month liver support + parasite cleanse? Would that work? Thank you.                                                                                                        Eleazar: Hello dr cabral i would like to know if everyone with autoimmune diseases need to avoid gluten permanently i have heard u say in people with celiac disease it does need to be avoided permanently and even in people with hashimoto because it acts as a perpetrator antigen could u explain what that means and if i need to avoid gluten forever regardless of what autoimmune disease i have or does it apply to only people with celiac or hashimoto thank you so much for everything u do.       Thank you for tuning into today's Cabral HouseCall and be sure to check back tomorrow where we answer more of our community's questions!      - - - Show Notes and Resources: StephenCabral.com/3522 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!  

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

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?I would love to hear from you! Leave your messages for Andrea at contact@baltimoreglutenfree.com and check out www.baltimoreglutenfree.comInstagramFacebookGluten Free College 101Website: www.glutenfreecollege.comFacebook: http://www.Facebook.com/Glutenfreecollege Hosted on Acast. See acast.com/privacy for more information.

Our guest today is the founder of NuManna Emergency Food Storage, Daniel Brigman! Daniel shares the vision for founding Numanna Foods 14 years ago and his family's passion for helping people with food security in uncertain times. Enjoy delicious, classic recipes and foods kids like! Options include choices of Organic and Gluten-free foods. Take advantage of a new buy-now, pay-later feature. See the Numanna Foods affiliate for more information!

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

I've been exercising consistently since high school (I'm in my early 30's now). And there are some things I wish hadn't taken until my mid-20's for someone to point out to me in the Bible about health. Better late than never and I pray you find this episode and it's Biblical and LIFE CHANGING information sooner than I did!Past episodes mentioned:Speak to your sick/hurt body like Jesus wouldBad memory hacks from the BibleHow to meditate on Jesus' wounds to see healingAnkle injury supernaturally healedRunning with JesusWhat the Bible says about agingWorkout prayersRunning themed episodesHow Jesus Healed Me of Dairy, Gluten, Citrus & Peanut IntolerancesWhy Jesus Healed My Body Last Week (of severe shoulder pain & trouble breathing outside)Why a Headache was Healed on Day 4 and Not Day 1 (God revealed I had THIS wrong mindset preventing my healing)The Identity Shift that Unlocked Asthma HealingWhy I'm Certain Based on Scripture that God Wants Everyone HealthyWhy it's Illegal for Sickness to Live in the Body of a BelieverConnect with Nyla:Nyla's IG ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Nyla's website⁠⁠⁠⁠⁠

In this episode we shared some vital information on ways to “Power Up Immunity for Long Life with Aloe & E!” This natural knowledge - is extremely urgent in today's world of rising disease and early aging, especially in the unhealthy older adults and 50 and below including the Gen-Z 30 yr olds, plus doctors are admitting - they don't have all the answers, even asking for more natural alternatives in some clinics.Our returning guest Karen Masterson Koch, CN understands 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 disease, and much more a real pioneer - in Gluten and inflammatory conditions – over 130 she states, plus worked at various clinics in the late 70's- 80's including the famous Livingston Medical” Immunology & Allergy Clinic” in S. D., CA, - with the world renown Dr. Virginia Livingston MD.Today Karen will take some of the guesswork out of living a Long Life and briefly share on the basic factors involved in “Longevity for kids and adults”,  offering handouts on Global Research from top universities around the world findings; on the biochemical cellular level and selfcare, plus ALOE Shortcuts - to help prevent disease including troubled skin  so you can enjoy life to its fullest,  even losing weight, and answer why Vitamin E can be a great best friend with Aloe!Karen states that, “Seeing disease ridden bodies resolve, and patients live many years past their prognosis time healthier, > motivated her to continue her studies of reliable health research including on ALOE > that led her to develop ALOE LIFE, in 1991 – 35 yrs. ago and she calls Aloe - a shortcut back to healthier!!”GO TO www.aloelife.com for the complete line of products. And use health20 at check outfor RADIO DISCOUNTS 20% off ANY Aloe Life 17 products with bundles saving an extra 15% including the “Daily Greens Super Savings equals 50% Discount” at www.aloelife.com,  at checkout use the code health20.  If you would like the free health handouts call 1-800-141-2563 or email orders@aloelife.com Aloe Life products are available nationwide in over 2200 health food stores & outlets including: Frazier Farms, Clark's, Mother's, NG, Lassen's stores, Amazon & online Vita Cost and more.

You'll often hear host Jamie Belz, FNTP, MHC say that the Nutritional Therapy Practitioner (NTP) program changed her life. In this fun, personal, and insightful roundtable episode of the Nutritional Therapy and Wellness Podcast, Jamie sits down with three current NTP students to share how the program is already transforming their health, their families, and their futures. Just over three months into their studies with the Nutritional Therapy Association (NTA), these students are proving how powerful it is to learn the Foundations of Health—digestion, nutrient-dense diet, blood sugar regulation, sleep, stress, movement, and hydration. No band-aid fixes here—this is about getting to the root cause of health and disease, and honoring the truth of bio-individuality: there is no one-size-fits-all approach to wellness. Discover how nutrition and lifestyle foundations are changing lives in real time: Michlind shares her passion for filling the nutrition gap in youth who have aged out of foster care, parents reuniting with their children, and anti-human-trafficking recovery programs. Katie, a culinary pro living with Crohn's disease, explains how bio-individual nutrition transformed her gut health and daily life. Alyson opens up about her journey from residential eating disorder treatment to vibrant health through nutrient-dense, whole foods and the power of bio-individuality. Together, they open up about: The sleep stages and circadian rhythm hacks that blew their minds. Why digestion truly is the cornerstone of health—and how even chewing changes everything. The myths of the low-fat movement, the truth about fats and gallbladder health, and how diet culture has failed us. Simple, practical wins you can try today—like apple cider vinegar before meals, soaking and sprouting grains, or turning off screens before bed. What it really means to be your own health advocate when mainstream solutions fall flat. This episode is packed with nutrition tips, digestion insights, and inspiring stories of transformation. If you've ever thought, “It's all too much—where do I start?” this conversation will offer a variety of starting points as well as some of the science backing the foundational teachings of the NTA. Tune in, laugh with us, and get inspired by the next generation of Nutritional Therapy Practitioners who are already changing the world with the truth that food really is medicine and while "UNhealth" might be normal, it's certainly not the only way to go. INTERESTED IN THE NTP PROGRAM? Click HERE to schedule a call with an Academic Advisor by Friday to jump in with the September 2025 cohort.   Please be sure to click SUBSCRIBE and give us a five-star review. Connect with us in the comments on Spotify!

In this episode, hosts Drs. Peter Lu and Jason Silverman talk to Dr. Justine Turner about a non-biopsy approach to diagnosis for celiac disease in children. Dr. Turner is a Professor of Pediatrics and Divisional Director for the Division of Gastroenterology and Nutrition at the University of Alberta and also the medical lead for the Multidisciplinary Pediatric Celiac Disease Clinic at Stollery Children's Hospital in Edmonton. Learning Objectives:Review current clinical guidelines for the diagnosis of celiac disease in childrenUnderstand the potential pros and cons of a non-biopsy approach to diagnosis for celiac diseaseRecognize the potential impacts of serologic diagnosis for celiac disease on patients, their families and healthcare systemsLinks (to be added!!):Guideline for the diagnosis and treatment of celiac disease in children: recommendations of the North American Society for Pediatric Gastroenterology, Hepatology and NutritionNASPGHAN Clinical Report on the Diagnosis and Treatment of Gluten-related DisordersEuropean Society Paediatric Gastroenterology, Hepatology and Nutrition Guidelines for Diagnosing Coeliac Disease 2020Positive Predictive Value of Tissue Transglutaminase IgA for Celiac DiseaseSupport the showThis episode may be eligible for CME credit! Once you have listened to the episode, click this link to claim your credit. Credit is available to NASPGHAN members (if you are not a member, you should probably sign up). And thank you to the NASPGHAN Professional Education Committee for their review!As always, the discussion, views, and recommendations in this podcast are the sole responsibility of the hosts and guests and are subject to change over time with advances in the field.Check out our merch website!Follow us on Bluesky, Twitter, Facebook and Instagram for all the latest news and upcoming episodes.Click here to support the show.

If your traffic fell off a cliff after recent Google updates and AI answers, you're not alone—especially if you're a recipe, YMYL (Your Money or Your Life), or niche blogger who used to win with long posts and ads. But SEO isn't dead—it's evolved. In my latest Blogger Genius Podcast episode, I'm talk to SEO strategist, Steven Schneider, who breaks down exactly how creators can still win in 2025: build visible authority, earn strategic backlinks, improve UX, and shift revenue toward newsletters and products. Show Notes: MiloTree Free Plan Steven Schneider 6 Purchasing Triggers Test Join The Blogger Genius Newsletter Become a Blogger Genius Facebook Group Subscribe to the Blogger Genius Podcast: iTunes YouTube Spotify The Problem Creators Are Facing in 2025 AI is answering queries and compressing clicks—brutal for “quick-answer” niches like recipes. Google is rewarding authority (E-E-A-T) and punishing thin UX (endless scroll, intrusive ads, fluff). Old playbooks (publish more posts, stuff in keywords, hope for ad RPM) don't move the needle. Solution in a sentence: Treat search like a brand + authority channel, not a traffic lottery. Build proof of expertise on every page, earn real mentions/links, and turn all attention into owned audiences and product revenue. What's Working Now (According to Steven) 1) Authority > everything Add clear E-E-A-T signals on every post and key page (not just your About page): Real author byline + headshot 2–3 credential links (culinary school, certifications, LinkedIn) Awards/press mentions (linked) Concise author bio block on each post This helps Google and readers trust that a human expert wrote it. 2) Backlinks with intent (no spray-and-pray) Guest on podcasts (links in show notes = high-quality, relevant). Offer expert quotes to other bloggers/journalists; pitch quick 2–3 sentence tips they can drop in with a link. Vary anchor text (brand, URL, topical phrases) and use reciprocal links sparingly. Paying for “time” vs “links” is a gray area—be selective and ethical. 3) UX that respects the reader Stop the 4,000-word detours; give the answer fast and add optional depth. Keep one H1 per page, logical H2/H3s, strong internal linking, and basic schema hygiene. Recipes/how-to: lead with the steps; put the story below. 4) BOFU content (not just top-of-funnel) Steven's agency prioritizes bottom-of-funnel, high-intent topics that convert to leads or sales—because SEO must tie to revenue. 5) Newsletter > ad RPM Clicks are down, but email still converts. Build a free newsletter, nurture weekly, and sell your own offers (ebooks, mini-courses, templates, memberships). 7-Step Action Plan (Do this in the next 14 days) Add E-E-A-T blocks site-wide Byline, headshot, 2–3 credential links, “Reviewed by” where relevant. Fix on-page structure One H1, clean headings, scannable sections, strong internal links among related posts. Create one “wow” asset (lead magnet or calculator) Examples: Gluten-free flour swap chart (instant, high-value) Meal-prep planner (fillable PDF) ROI/Cost calculator (tools get links + emails) Pitch 10 podcasts in your niche Offer 3 topic angles, a short bio, and a value-packed outline; request a site link in show notes. Run a “quote outreach” sprint Identify 25 relevant posts; email the author a ready-to-paste 2–3 sentence expert tip + your preferred link target (vary anchors). Publish 3 BOFU posts Bottom-of-funnel queries aligned to your product (e.g., “Meal-prep templates,” “Gluten-free baking guide PDF,” “One-hour blogging audit”). Launch or revive your newsletter Weekly format: 1 tip, 1 tool, 1 template. Soft-pitch your product/freebie in each send. Make This Easy (and Free) with MiloTree With the MiloTree Free Plan, you can: Sell one digital product (ebook, template, workshop replay) Offer a freebie/lead magnet with automatic delivery Add a social pop-up to grow followers while you sleep Spin up AI-generated pages (sales + opt-in) in minutes

She provided a formula for all the nutrient-dense foods your body needs, at a calorie count that seemed doable while still creating Satiety.Here's the basic, per-meal formula (adjust according to your weight and health goals and your calorie needs). Are you ready? Write this down:30 grams protein + 40 grams carbs (5 or more grams of fiber) + 2 colors of non-starchy plants + 15 grams of healthy fatDo that for breakfast, lunch, and dinner. A snack is half of that, but still the combo.You can (and should) read the whole post here and subscribe to her newsletter…It was like a lightbulb went off, and I knew I needed to talk with her for the podcast.Get Stephanie's RecipesOriginal Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. Sometimes it's cookbook authors, sometimes it's people that make things, Sometimes it's chefs. And today I am talking to my friend Stephanie Meyer, who you all may know of as Fresh, Tart Steph and as now, Stephanie Meyer, a. I always get it wrong. Stephanie.Stephanie A. Meyer:Stephanie A. Dot Meyer. But yes, got it.Stephanie Hansen:And Stephanie has been in our friend group for a very long time and a friend with me for a long time. And Stephanie is always. I feel like a trendsetter. Do you know that you're a trendsetter?Stephanie A. Meyer:No. That's amazing. I don't think anyone's ever called me that before, but. Well, that's really.Stephanie Hansen:Here's what I think. Like, you're not in the trends, like people would think of trends, but you are thinking about things before other people are thinking about them. Because I think you're super well read. You're very bright. You spend a lot of time thinking about science things. So you were the first person that I came across in the food space that was really thinking about blogging in a robust way.Stephanie A. Meyer:Sure. Wow. That was a long time ago.Stephanie Hansen:It was. But that was what you were doing, and you were bringing bloggers together and creating community, which was amazing. Then you were writing a cookbook about Twin City chefs, which also seems probably like a long time ago, but I just picked it up the other day, and the stories and the heartfelt feelings about the Twin Cities chef community was still there.Stephanie A. Meyer:Love it. Thank you.Stephanie Hansen:Then you sort of started thinking about healthy eating and healthy food, and your green broth kind of blew up before anybody else was really talking about that. And you've really gone full circle here into this food journey, as many of my peers start to enter the midlife, menopausal middle, trying to think about not only foods in terms of health, but also some of us have been packing the pounds on over the years and just really like, you wrote something the other day, and I follow you on substack and I follow all your stuff, but you wrote something the other day that just, like, leapt off the page at me. And I sent it to a friend and I thought, I have to podcast with her, and I'm going to see if I can find it here, because I'm going to read it, because I think it will really resonate with food people, but also people that might be in the menopause space, which. So you are on trend, because when Oprah starts talking about Something that you've been talking about for a long time.Stephanie A. Meyer:Right? It's, I mean that. It's very true. And honestly, in this sense, a lot of it is just sort of following what people ask me for. So maybe my, maybe my clients are the trendsetters and I'm just answering their questions.Stephanie Hansen:Okay, so here is what you wrote as we'll say, a nutritional coach. You said, write down this solution and implement it today. Here's the basic per meal formula and adjust according to your weight and health goals and calorie needs. Are you ready? She said, write this down. 30 grams of protein plus 40 grams of carbs, 5 or more grams of fiber, plus 2 colors of non starchy plants and 15 grams of healthy fat. Do that for breakfast, lunch and dinner. A snack is half of that, but still the combo. And I was like blown away that nobody had ever just like spelled that out in a way that felt so clear to me.So can you talk a little bit about your journey and how you got there and how you got to this specific metric and why it's working for people?Stephanie A. Meyer:Oh, I love it. Well, I call that particular formula, I call it the satiety formula. That's how you pronounce that word, by the way. Like, often people will just write back and say, oh my God, huge relief because I was saying satiety. Satiety. I wasn't really sure how to say it. Whatever. So anyway, it's satiety.Right, satiety. And so it is satiety. So that could be your little word nerd, you know, for the day and the week. And it's a very powerful word. And, and I just am kind of hooked on it. And I keep repeating it and I keep hoping that people get on board with me, but I call that the satiety formula. Because when I work with clients, I have been able to see that the thing that gets in people's way is that they're hungry. And, you know, perimenopause, menopause makes you hungrier.Stephanie A. Meyer:And a lot of women notice it. They think it's. Oh, it's because of, you know, hormones. That's it. That, you know, estrogen and progesterone directly affect your appetite. That's not really exactly. It's not that direct. However, it is true because as, as you know, perimenopause sets in.We know what happens. Sleep disruption. Nothing, nothing affects your appetite more than sleep. And you have a bad night of sleep. We know that the average person eats like 3 to extra, 3 to 500 extra calories the next day without trying or knowing it. And so a lot of women come to me and say, I'm doing exactly what I did before. This is like this mysterious 10 pound weight packed on and, and, and I think it's because of estrogen. And then we dive in.I have them take a look at what they're eating, we talk about their appetite. And what I just saw over and over and over again is, oh, women are just hungrier. So we need to get more knowledgeable about what makes you full and a little bit more purposeful about it. And then along came Ozempic and made it all kind of make sense, because ozempic works, or GLP1 medications work because they decrease your appetite. And all of a sudden people realized, oh, I was eating much bigger portions than I realized. Oh, I have a naturally bigger appetite than my sister. I didn't realize this is how she felt. I didn't realize what it feels like to not think about food all day.I didn't realize what it feels like to not, like, be hungry after dinner. And I, and Oprah even said it, she's like, wait a minute, is this what normal people feel? And I have been beaten up my whole life for like, you know, being overweight and having a bigger appetite. And it's just my biology. And so knowing that biology is happening, appetite is bigger. What can you do about it? Maybe a GLP1 medication is an answer. Lots of people don't want to go that route right away. They would rather experiment with creating satiety, which is what GLP1 medicine medications do. Creating satiety with food.Because we naturally have GLP1, we naturally have other satiety hormones. We can eat very specific foods in combination to, like, elicit as much of that, that release of satiety hormone as possible. It's not as powerful as meds, but it's a good experiment. And a lot of people are like, okay, I have a lot of clients. I just met with one this morning who said, I'm too full. And so let's adjust. I love it when I get people there. It's like, oh, now I'm too full.How do we fix that?Stephanie Hansen:It's funny because my first thought after reading your formula was thinking about, I see the plates of food you eat a lot on Instagram. So I was thinking about, like, okay, thinking about what Stephanie's plates look like and then thinking about, like, if I actually ate that amount of food three times a day. Yeah, I haven't eaten that much food since like the fifth grade.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie A. Meyer:Right.Stephanie Hansen:It felt like, wow, would this be what that felt like? And I'm not sure. I'm always on the search and you know, people probably think I have an eating disorder and maybe I do and I don't even know it, but I feel like a lot of women, we are conditioned and we think about food a lot. When it's your business too. I'm always thinking about creating and food is like my art. So it's hard for me to separate the creation of food and wanting to express that way through. They're actually making recipes or thinking about recipes or gardening or creating a beautiful table. Like I'm always thinking about that and then the actual eating piece of it and it gets kind of all mixed up. But some ways in a beautiful way, some ways in a way that feels onerous.Stephanie A. Meyer:Yes, very well said.Stephanie Hansen:And I just think about it all the time and I eat way less than I think about because if I ate all the time, like, But I know, like I have a friend right now who she has an eating disorder and has her whole life. And for the first time as a 55 year old woman, she feels like she's really got a handle on it because she's back to, I hate to say it, but calorie counting. And she was afraid of calorie counting her whole life. Exactly. Like you said, she's like, I wasn't eating enough. I was eating one meal a day. I was eating all the wrong things. And now that I'm like more managing that, eating throughout the day and eating more fruits and vegetables and just like not being so hung up on it, she's like, I feel so much better.Stephanie A. Meyer:Yeah. Yeah. Wow, you said a lot of great things there. I don't think you have an eating disorder. I mean, welcome to being a woman in the United States. It is just relentless. And then social media has probably made it worse. Although frankly, it wasn't all that great, you know, pre social media.So I don't know. There's, there's a lot of good info. I see a lot of better info. Maybe it's because of the way I curate, curate my social media feed, but I feel like the messages are shifting and changing and I think that's good. But you're right, I mean, it's just, it's insanity and it's really difficult. Calories, you know, matter, like buried in that formula is, you know, carb or macros, the macronutrients of protein, carbs and Fat, they each have calories associated with them. So carbs have 4 calories per gram, protein has 4 calories per gram, fat has 9 calories per. And so when you build a meal around the satiety formula, there is, there's calorie control kind of built into it.And so that meal, if you put together that exact formula of a meal, is going to come out to around 400 calories. 400 calories per meal is a pretty good place for women to start. I mean, it's probably not enough. And I say that in that, in that particular essay. 400 calories per meal, if you only ate three meals a day, would obviously be 1200 calories. A lot of women historically have been aiming for 1200 calories a day and it's not enough, right? It backfires because you end up so hungry that you do overeat in the evening and invisible ways. It's not enough nutrients to, you know, build muscle. And muscle is really how you keep your metabolism ticking along, especially as we age.Uh, so 1200 calories, isn't it? That, that's the calorie count for like my three year old niece, that's how many calories a day she should be eating. So not a grown woman. Unless of course, you're, I don't know, Sue Ellison, you're like 4 foot 10 and you're, you know, an older age. Like she doesn't need a ton of calories and I'm quite sure she probably doesn't eat a ton of food because she's just like an adorable tiny little thing. Um, I'm six feet tall and I'm super active and 1200 calories a day would be insane. Lots of bad things start to happen if you do that. Your hair falls out, you start to lose muscle, you start to lose bone, you start to have low energy. It's depressing.You compromise your gut health. Like, we're not going there. Nuance is very hard to portray on social media. And you know, anywhere the nuance is that yes, 1200 is too low, but most Americans are actually over consuming calories and our food environment is high calorie, low satiety. You just, we know that that's what restaurants tend to sell. It's what snack foods are. It's what, you know, most of our food environment, kind of the ultra processed food stuff. And so once you know that, you can start to push up against it.And most women, I find this, really feel like they are going to gain weight if they're full, which is a Little bit getting at what you said. Like, you look at that plate of food that I put on Instagram, most of those plates of food are, like, between 300 and 400 calories. Like, they're not even that many calories. But I'm really good at getting a lot of food packed into 400 calories so that you can experience satiety, but also the nutrient density part of it. It's a lot of color, a lot of veggies, a lot of fiber, you know, the right amount of protein, that kind of thing. And I think that's a really. It. It's a worth thinking about.Wow. I have been programmed to feel healthy when I'm hungry and to feel like I'm doing things right if I'm hungry and that if I'm satisfied and full, then I'm going to gain weight. That's a very real fear. And it's not just for people who have an eating disorder. It's. I would say it's pretty typical for all American women. So you hit on it.Stephanie Hansen:We're always trying to balance not only for our. Our health, for ourselves, but also our partners, our children. You know, a lot of women are the caregivers, and we're putting this food out there.Stephanie A. Meyer:Yeah.Stephanie Hansen:And wanting to also, like, I don't want. Just speaking for myself, I don't want food to be, like, depressing, not fun. Like, also creating an environment where food can be celebration and all those things. How, like, okay, so I know you're coaching all these women and they're having all this success because they're feeling more full, they're eating more well balanced, they're following your formula. But then it feels like real life enters in sometimes and we have that third glass of wine, or we're going out to dinner on Friday and Saturday night. My challenge, like, I could never calorie count because if I go to dinner at a good place on a Friday night, the calories in that food, I know I can't even keep track of because they put so much butter in it. Or it's just you. You don't know how restaurant food is made and why it tastes so good.Stephanie A. Meyer:And all those things you fear are true.Yes. It's so true. I have that conversation actually with my clients because we strategize around. Okay. There's a couple of ways you can approach it. One, if you are going out for dinner too often, obviously it's a little bit of a job hazard for someone like you and our friend group. But if you're eating out too often then then you're going to have to make some decisions about the food that you order in restaurants that are probably more restrictive than what I would tell someone if they were going out for dinner every other week. Right.Like if you're going out for dinner, you know, once every couple of weeks and you really are hungry and you want to go to Bar La Grassa and get pasta, then go do that, enjoy it, it's fine. If you, if you are made this other decision, like you're going to eat out a lot and you have health goals that you want to meet, then you're going to have to strategize a little bit more thoroughly about how you approach eating in restaurants. Because everything you said is just true. Like their job is to coax as much fat and sodium into a dish so that you crave it and you want to come back for it. Like they're in the midst of selling food, which is fine. But when you know that, then you can kind of plan around it. So one way that we strategize and again, it comes down to very individual, you know, response. Which is why I don't really do a lot of group coaching.I really do one on one coaching because everybody's so different. Like the group stuff. Teaching a course has been amazing and gives a good overview, but this is where we kind of get into this nitty gritty and make a decision. Okay, I am going out for dinner. The old way is to try to save up the calories and not eat much during the day and then try to be moderate at dinner. Well, good luck with that because those meals, you know, if you had a per bite calorie count, it would be really high, let's say. And even if you did, you know, a pretty good job of ordering like, you know, some protein, some veggies, you know, had only two glasses of wine, let's say, kind of a thing, you're still going to end up blowing past where you would want to be, especially if you didn't eat anything earlier in the day. So what I like to have people do is take a look at the satiety formula, eat the real breakfast.Because what you eat for breakfast has a huge influence of how hungry you are at 4 in the afternoon. So eat the breakfast, eat the lunch, have a snack that is, you know, that same balance of things where it's protein, it's some carbs and it's some colorful veggies because then you're turning up the volume on your own satiety and that gives you natural discipline, like when you're full and you arrive at the restaurant, and let's say I'll just use the parallel example of someone taking a GLP1 medication, which is much more powerful, as we've said. But if you're taking a GLP1 and you're not hungry, you're not going to overeat at the restaurant. So let's back it up to the person who's just using food to create satiety. If you show up at a restaurant and you're not starving, you are going to have discipline that you wouldn't have otherwise. You're going to be able to make better decisions and then you're going to have the knowledge, okay, well, I'm going to have a pretty high fat meal, right? I'm going to do steak, I'm going to do roasted veggies. Then in that case, I tell women, you can probably back off on the carbs in that meal. I'm not saying be keto and low carb and, you know, go eat like a stick of butter for dinner.But when you're doing a good job, most of the meals, most of the days, when you get to a restaurant, if you still enjoy it, maybe skip the carbs because a lot of them aren't that great. It's like you can have rice at home. Is that that special thing about this restaurant? Fries? Sometimes they're amazing. They're like my favorite food. But if they're marginal, I am not going to eat crappy fries. Like, that's not going to be my thing. I'm going to focus on having, you know, a great burger. And I'm gluten free.Gluten free buns are bad. And so if I get a burger, I just get a really great burger. I probably get cheese on it, I get an amazing salad. I eat those two things together, skip the fries or just have a couple. And I love that meal. It's special. It's much richer and kind of more fun than anything I would make for myself at home. And it's going to work.And so that's the way you can kind of strategize. And that means nuance. That means that calories matter, but we don't have to completely obsess over them and count points and, you know, try to estimate, you know, the calories in, you know, whatever, a plate of pasta, bar la grassa, which would be impossible and also might really freak you out. And so you just have to write, have, have knowledge. And so when I do have people track, but I have them track in order to, to create and plan. So I have their track ahead of times. Like you're about to eat breakfast, use an app to create a meal that's going to fit the formula. And the app can help you do that because it's just a database full of, you know, tons of food and tons of info about food.So what, does that make sense?Stephanie Hansen:Yeah, it does. It's exactly the opposite of what I do because I starve.Stephanie A. Meyer:I noticed it like when, when I was writing more about restaurants in the Twin Cities and I learned pretty fast. If I show up at a restaurant starving, it is like, you know, game on, and it's not going to work. It works a lot better if I show up and I'm like normal hungry for dinner and I make the effort to eat some salad first, eat some veggies first, start with protein way, play down the carbs and you know, and if I'm going to have something to drink, I'm probably going to go for a glass of wine versus a cocktail because the cocktail is just going to have so many more calories in it. So. Yeah, because calories matter. So it's like that's the nuance. If you think that calories don't matter, then you're completely losing the script. But if you're completely obsessed with them and you try to restrict yourself, down, down, down, down, down, that's going to backfire and fail too.So we're aiming in that middle place.Stephanie Hansen:I, I love this about you, that you're very moderate in your approach and there's room for error and there's room for Oops. Fell off the wagon last night. Like, let me get back started this next morning. What apps do you like for people?Stephanie A. Meyer:Yeah, I really. Whatever one people enjoy using. So I have a lot of clients that used to do Weight Watchers. The Weight Watchers app used to be completely worthless because you couldn't see the macronutrients on it. You couldn't see protein, carbs and fiber and fat. Now you can. Like they've updated the app. So I have.If you are a person who's really comfortable in the Weight Watchers app, then there's no need to switch, you know, to something else. Some people pay for MyFitnessPal, that's fine and great. The free My Fitness Pal isn't so helpful. It's really hard to see what you're doing. I have clients use Carb Manager if they've never used an app before because it's free. And it's like so easy to use. The database is fantastic. The caveat with that is you can tell by the name that it's meant for people who are really obsessed with carbs.Maybe they have diabetes, they're doing keto, we don't use it that way. So we have to go in and change the settings to custom and then plug our formula that we map out for people in it. And then they know, they're like, okay, this is how many grams of protein I need to be aiming for in a meal. And the way you figure that out is by putting, you know, okay, I'm thinking about having two eggs and a couple of chicken sausages and you know, some of this Dave's killer bread toast and, and some strawberries. Where does that get me? And then, you know, okay, well that's not quite there. How can I change it? And then we work on changing it so that you really get that satiety with little tweaks.Stephanie Hansen:What is a typical client of yours look like?Stephanie A. Meyer:Yeah, there kind of isn't one, which I think is so fun. I mean, I've had women, I've had moms who've bought coaching for their 20 year old daughters. How fun is that to have a mom who wants their daughter to ignore diet culture and understand. And I love coaching those young women because they are, they catch on so fast and, and, and then all of their friends want to know what they're doing and all of a sudden they're telling their friends how to do things differently. And they're, you know, they're just a health conscious group of people. They're drinking a lot less, they're already kind of working out, they're great about water, you know, and they have their little Stanley cups and they take them everywhere. It's very fun. I have clients who are in their 80s who are, you know, definitely not perimenopausal, but who are really wanting to not be frail and who do not want to lose their independence and their mobility.And that is really fun because talk about a generational shift in how to eat, just very, very different. And then the majority are probably somewhere between the age of 40 and 65. Mostly women who are experiencing perimenopausal symptoms or menopause and starting to gain weight, feel like they don't know why and really want to like, stop. So that's, that's the majority. And then, and then I've got, you know, women who are, I've probably got, I don't know, six clients Right now who are taking Ozempic, and they want to make sure that they're really covering their basis with nutrition, because Ozempic is a pretty miraculous medication. But you can also screw it up. I mean, if you just don't eat, then you're going to create a mess. And so all of the ways that I talk about eating like that satiety formula, absolutely applies to Ozempic.You have to make sure you're eating enough protein, you have to make sure you're eating fiber. You have to get that. You have to work to get the nutrition in when you're not that hungry.Stephanie Hansen:So, yeah, and, and when you look at what, what do you think gets someone to the point where they hire a coach about nutrition?Stephanie A. Meyer:I love this question. I just, I asked ChatGPT this question the other day, like, I was having a conversation with our friend Tracy Morgan, because we were talking about women who are, you know, even if they're getting laid off from a job, they will still go get their hair done. They will still get Botox. They will still, you know, those are essential. What makes. I'd love your feedback on this, frankly. What makes. Because you're an amazing marketer, what makes your health and nutrition feel as essential as, like, getting your nails done, getting your hair done in skin care, where you will absolutely, you know, budget however much that is for you and, and keep it vital.And, and I think the answer in terms of people that hire me is that they, they, they just realize that their same groove repeated is not working. You know, they've like, given it their all. They have decided to join a gym, they have decided to eat more protein, and it isn't getting them where they wanted to. And the promise of doing those things is not showing up. And they realize, okay, I do need a little bit more information than just work out and eat protein.Stephanie Hansen:And I feel like we're for sure in recessionary times, but no one has called it that yet.Stephanie A. Meyer:Oh, God. For sure. Yes.Stephanie Hansen:The way that people are spending money is shifting the way that people are. I mean, food is costing 30% more, so that's part of it and also what we value. So I guess the answer to that is to see yourself as worth it because you prioritize your kids, you'll prioritize your dog, you'll prioritize basically everything in your life before yourself. If you're like most women that I know.Stephanie A. Meyer:Yep, I think that's absolutely it. And I think there is fear. There's fear of the food being depressing or feeling Restrictive. There's fear of, you know, being told to go do super hardcore workouts. There's fear of the loss of, you know, a whole time in your life where you didn't have to care about this stuff and now you have to start. And grief and shame around all of it. And all I can say is that it's. It's none of those things like it is.And then there's also guilt. There is the guilt of focusing on yourself. That one we are going to do. We are going to create a focus on you and your health. Sometimes it brings up some, you know, conflict with a partner. You know, if you've got a partner who likes to eat a certain way and all of a sudden you're wanting to make some shifts that can be in the mix. There's. We have very deep conversations about the fact, you know, I've got some women who have had a terrible relationship, not a terrible relationship with their mom, but a terrible conversation, a lifetime conversation with their mom about their weight, a mom critical of their weight and critical what they're eating.And they just don't even want to open Pandora's box. They don't want to look inside and see the grief there. And so I understand all of those reasons, but that's why I try to make it really fun and very doable. I mean, the formula piece really kind of came out of me just constantly challenging myself. What can I offer that can tell you exactly what to do? Yeah, and I love do it is up to you.Stephanie HansenI feel like a book is coming for you too. I don't know if you're thinking about it, but I'd love to see, like, the plates and the size of portions and like, really taking this formula to the next level. Of course I'm always thinking about books because that's what I do.:Stephanie A. Meyer:But, yeah, I'm not. I'm not super dying to write a book. I gotta say, so hard.Stephanie Hansen:Stephanie, if people want to hire you as a nutritional coach, how do they do that? Because I know a lot of people are going to listen to this podcast and want more information.Stephanie A. Meyer:Oh, I love it. Thank you for having me. I miss you. This is really same laughing, awesome. So I would say, I mean, a couple different ways. One, I am stephanie.ameyer on Instagram, and that's a great way to reach out to me. And I post these meals that we're talking about almost every day to help people. My substack is the Project Vibrancy newsletter.You can definitely reach me there. And then my Blog Fresh Tarts. You can reach me there. So I'm pretty easy to find, actually. I'm kind of all over the place. But yeah, send me a note through Instagram or reach out through substack, I would say are the two best ways. Plus you can see a lot of how I think and talk about food and share recipes and all of that is happening in both of those places.Stephanie Hansen:And one last question, because we talked about budgeting and that people don't prioritize themselves. Is there, if someone was going to budget for you in their life to make some substantial changes, like is there a weekly or a monthly just sort of cost that people can plan for so they can put the emphasis back on themselves?Stephanie A. Meyer:Right. So in a few different ways, I mean, I. If someone is really wanting to make a shift and they've been failing, I really just recommend coaching with me because everything is included with that. I include my course, which is where we learn about menopause and perimenopause and what that means for nutrition. I include the project, pregnancy, meal plans, all sorts of other recipes, everything else. And then we meet and talk about where you are, your age, your activity level, whatever. And it's very affordable. It's like 100 bucks an hour.But I include all the other things and I do four sessions. If someone think about that because like.Stephanie Hansen:My Gym membership is $225 a month, so I can play pickleball eight times a month.Stephanie A. Meyer:I mean that is exactly it. It's like. And I have several clients who continue on with me. You don't have to, but because we develop this relationship and I hold people accountable and then that can go on. I do meal plans. If people just want meal plans, that can happen. And that's a monthly fee of like $25. And it's just an entrepreneur so cheap and, and save so much money.That's the really fun thing about meal planning, especially with grocery costs, is that, you know, we. I forget what percentage of American food ends up in the trash. It's a third. And it's probably true for a lot of people's refrigerators too. And so when you meal plan, that is a great thing. You really do. Less takeout, any throwaway, a lot less food.Stephanie Hansen:I love it.Stephanie A. Meyer:So those things are those, those things are possible. So yeah, I've got different ways. And then of course I suggest for a lot of people two other things. One, a lot of health plans cover nutrition coaching. And so I generate a receipt for people. You get reimbursed and that is free, then free. Obviously not free, but you know what I mean. And then if you use PayPal, Shop Pay, I've got a lot of people who pay in installments, and then you just spread the fee out over.So anyway, it's all of those things. And I love the question about where do you prioritize the cost of your health? Not just on the healthcare side, where things are going wrong, but on the prevention side, where it's going.Stephanie Hansen:Right, Right.Stephanie A. Meyer:And that's just a question we can leave people with to ponder.Stephanie Hansen:Okay. I love it. Thank you so much for joining me. I'm gonna put this podcast up. I'm gonna present it on Friday. I'm gonna release it. I'm gonna put the show notes in.Stephanie A. Meyer:Beautiful.Stephanie Hansen:Just keep on keeping on. I just was moved by what you wrote, and it was so clear, and it just really struck home with me. And I thought people need to hear this message. So thanks for joining me today.Stephanie A. Meyer:Thank you so much. I love it.Stephanie Hansen:We'll talk soon. Okay, bye.Stephanie A. Meyer:Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Summer might be over, but Mike and Cam are keeping the vibes alive! They crack open some special Holidaily brews (thanks to Gluten Free Dave and the Celiac Cruise) and throw a little end-of-summer party. From unforgettable eats to gluten-free adventures, there was too much fun for just one episode—so consider this Part 1 of the celebration!

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

Episode Highlights With LeighWhat POTS is and what the symptoms areHer daughter's story with POTS and how she learned so much through this storyThe mindset shifts that started the healing journey for themNutritional and lifestyle factors that they started with and the support team they builtHer daughter's decision that began the whole journey Inflammatory foods they removed and extra support they added inThe two foods groups worth experimenting with removing: gluten and dairy How exercise helped and the baby steps they started withThe most underrated healing tools: breath, sunshine, walkingResources MentionedTeen Wellness GuideOura Ring