Podcasts about gluten free

Soralla Gonzalez of Tampa Bay, FL shares how she has overcome struggles to find customers by being resilient, implementing marketing strategies, failing fast, and staying focused on her true passionGet full show notes and transcript here: https://forrager.com/podcast/147

In this episode we speak to the delightful Kate Williams who is blazing a trail for Gluten Free and Plant Based ice creams and desserts.To find our more about Kate's business please visit:https://www.katesicecream.comhttps://www.instagram.com/katesicecreamhttps://www.tiktok.com/@katesicecreamFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

A Gluten Free Podcast Episode 192It's hard being diagnosed with coeliac disease no matter what age or where you're from. There's so many adjustments to make. Now, imagine being an Italian male where your whole upbringing, culture and community is based around food… and not just any food - Italian food, which is heavily based on gluten: pizzas, pastas, breads are Italian staples. Imagine all of that being stripped away from you, and on top of that, being perceived as ‘weak' even by your family members. What would you do? Well, my guest today used his own adversities to create gluten free food that replicated the gluten containing foods he missed so much. By created these gluten free versions of the foods he craved, he was then able to help others find these foods, allowing them opportunities to eat together again with friends and family without feeling different. My guest on today's episode is founder of Ardor Gluten Free, Vince Lotito. We'll talk about the struggles of being diagnosed with coeliac disease as an Italian male, creating premium gluten free foods out of his own needs and how these foods have created an impact and following within the Australian gluten free community. What we'll cover: * How Vince and I connected * Ardor's mission and the inspiration behind it * Vince's mission to create and encourage inclusivity amongst the restaurant and cafe industry * Vince's coeliac disease diagnosis, chef background and how this impacted his life * Challenges of being an Italian male diagnosed with coeliac disease * Being perceived as "weak" from family members in regards to being coeliac and navigating a gluten free diet * Symptoms Vince experienced and presumptions from his GP* What helped Vince through his coeliac disease diagnosis initially * Mental health impacts of coeliac disease* How Vince came up with the idea of Ardor * Vince's experience competing in an Italian gnocchi competition * Ardor product range * Wheat being modified in our current market * Ardor navigating these current financial times * Creating coeliac disease and gluten free awareness amongst the hospitality industry * Vince's connection with the community * Where to find ArdorLinks Ardor Gluten Free Follow Ardor on Instagram & Facebook  Interested to being tested for coeliac disease? Diagnosis process of coeliac diseaseA Gluten Free Podcast Facebook Group

Nutrition Nugget! Bite-size bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about Khloud Protein Popcorn, a potentially game-changing popcorn that's shaking up snack time with a protein-packed punch. Is it possible to enjoy a crunchy treat without derailing your health goals? Jenn explores a celebrity creation that promises real ingredients and bold flavors, breaking down what's really in the bag. Will this snack live up to the hype, or is it just another pretty package? Listen to uncover Jenn's take and see if this could be your new go-to munch! Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/ RESOURCES:Become A Member of Salad with a Side of Fries Jenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramNutrition Nugget - PopcornKhloud Foods - WebsiteKhloud Protein Popcorn, Salad With A Side Of Fries, Jenn Trepeck, Wellness And Weight Loss, Real Life, Myths Misinformation, Bad Science, Marketing, How To Eat, How To Cheat, Khloé Kardashian, Popcorn Brand, Celebrity Food Brands, Friend's Party, Really Good, Protein Powder, Real Ingredients, Whole Grains, Non Gmo, Gluten Free, No Seed Oils, Nutrition Facts, Olive Oil And Sea Salt, Sweet And Salty, Kettle Corn, White Cheddar Popcorn, Added Sugar, Minimal Micronutrients, Popcorn Milk, Protein Isolate, Cane Sugar, Olive Oil, Coconut Oil, Himalayan Salt, Potassium Salt, Cloud Dust, Healthier Version

Why is my B6 so high when I only take a small amount of it?Can nocturia be associated with dehydration?Please weigh in on allulose. Is it too good to be true?My husband's hemoglobin is lower than his previous lab test. Is this a cause for concern? 

Reducing food waste Please share your thoughts concerning controversies about the significance of telomere length

A Gluten Free Podcast Episode 192Living with coeliac disease and navigating gluten free life is hard. Even when you're based in a highly populated city such as Sydney, there's many hurdles at play. How can you find safe places to eat, not feel left out in such a huge city and connect with others navigating gluten free life? My guest on today's episode is the founder of Social Coeliac Sydney, Amelia. We'll chat about Amelia's coeliac diagnosis inspiring her to hold meetups around Sydney, navigating living with coeliac disease and being in Sydney and our collaborative meetup at the upcoming Sydney Gluten Free Expo. What we'll cover: * How Amelia and I initially connected * Amelia's coeliac disease diagnosis and how it impacted her life in many ways * How Amelia compared her gut-related symptoms to her husband pre-diagnosis * How Amelia's symptoms led her to advocate for herself at the GP* Amelia's coeliac disease diagnosis experience * Living with coeliac disease and navigating gluten free life in Sydney * Socio-economic differences in Sydney * Knowing where to find the best gluten free cafes, restaurants and products * Why Amelia wanted to create a Sydney gluten free list - a resource to help guide fellow coeliacs and those in the gluten free community * Why Amelia started her gluten free meetups and events * How Amelia runs her gluten free meetups * What happens at Amelia's meetups * Supporting gluten free businesses * Details around our meetup together at the Sydney Gluten Free Expo Links Follow Social Coeliac Sydney on Instagram Meet up details for Sydney Gluten Free Expo A Gluten Free Podcast Facebook Group

Mike and Cam are excited to welcome Dr. Maureen Leonard back to the podcast! Dr. Leonard is Clinical Director of the Center For Celiac Research and Treatment at Mass General Hospital for Children (MGHfC) and an Assistant Professor of Pediatrics at Harvard Medical School (HMS). Dr. Leonard shares an update on her groundbreaking work on the CDGEMM study, which follows infants from birth through childhood to learn more about the many factors that can contribute to the development of celiac disease. She shares her thoughts on some of the other exciting advancements that are taking place in celiac research and treatment. Plus, Mike and Cam find out about how she navigates her busy life as a doctor living with celiac disease.

 A massive thank you to our sponsor this episode and our fave AI tool, Poppy AI. Use FIONA at checkout for a discount Connect with My Daily Business:Instagram: @mydailybusiness_TikTok: @mydailybusinessEmail: hello@mydailybusiness.comWebsite: mydailybusiness.comResources mentioned:Join our AI Chat Group for small business ownersDescript - AI podcast and video editing toolGroup Coaching WaitlistMy Daily Business courses - mydailybusiness.com/courses ⭐️ GET MORE TIME BACK with our fave AI tool that has saved us HOURS. Use Poppy AI and code FIONA for a discount ⭐️ Need some inspiration and tips today? Check out our new book, Business to Brand: Moving from transaction to transformation now. Get started on a more successful and sustainable small business with our range of free tools at mydailybusiness.com/freestuff Want to know more about AI and how to harness it for your small businesS? Join our new monthly AI chat for small business owners. You can join anytime at www.mydailybusiness.com/AIchat Try out my fave AI tool, Poppy AI here and use discount code FIONA. Ever wanted to write your own book and build your brand authority or start your own podcast to connect with and grow your audience? Check out our How to Start a Podcast Course or How to Get Your Book Published Course at our courses page. Connect and get in touch with My Daily Business via our shop, freebies, award-winning books, Instagram and Tik Tok.

In this episode, Chris Fletcher sits down with Sonny Wells, founder of Sonny's – the soon-to-launch fast-casual food brand with a mission to make eating out safer and more inclusive for people with allergies, especially coeliacs. Sonny shares his personal journey through a difficult diagnosis, what sparked the idea for Sonny's in Dubai, and how a chance encounter with Sir Richard Branson turned into national visibility and a wave of investor interest.They talk about why “gluten-free” often isn't really gluten-free, the lack of trust coeliacs feel in mainstream restaurants, and the operational minefield most hospitality brands face when trying to serve guests with allergens. Plus, Sonny gives a sneak peek into how he's building a scalable, confidence-first QSR brand—with tech, training, and trust at the core.

In this episode, I'm joined by Michele, a 52-year-old teacher and grandmother from Melbourne, who has achieved an incredible 16 kg weight loss transformation with the 3 Week Body Reset and Health with Bec Tribe! Michele's story is particularly powerful for women navigating health challenges like insulin resistance and joint pain and stubborn weight. After entering early menopause at just 35 following a hysterectomy, Michele struggled with weight gain and health issues for 17 years. At her heaviest weight, she was on medication for insulin resistance and unable to walk for more than 15 minutes, she felt like she'd given up hope, until she discovered my program and everything changed. Her timeline is remarkable: Michele lost over 5 kg in her first 3 weeks on the 3 Week Body Reset, then 8 kg within the first 2 months. She reached her goal of losing 16 kg by month 5, and has successfully maintained that loss for 8 months. Michele opens up about: Her surprise early menopause and her 8-month fight for answers Gaining 10 kg in a year without changing her diet or exercise Losing 5 kg, getting instant energy and confidence boosts on the 3 Week Body Reset How eliminating sugar and gluten helped her lose weight and reduce inflammation Coming off insulin resistance meds Her dramatic reduction in arthritis pain – she now walks 30–40 mins pain-free Her two game-changing habits to staying on track: motivational phone reminders and pantry prep How she's able to still eat cake and drink wine - and still lost 16 kgs (and continues to keep the weight off!)  How she's finally putting herself first, and inspiring words to help you do the same Michele's journey proves that even after 17 years of menopause struggles and hormonal shifts it's absolutely possible to transform your health and feel amazing, even in your 50s. Her story is living proof that when you address the root causes like inflammation from sugar and gluten, the results can be life-changing. This episode is packed with practical strategies and incredible inspiration for any woman who thinks lasting change isn't possible at their age or stage of life! Links: Listen to previous Body Bites with Bec Episodes #190: How To Break A Winter Exercise Slump: 6 Habits That Actually Stick Click Here   Download my FREE eBook with Four 15 Minute Dinners: Click here   Start your weight loss, gut-healing, and anti-inflammatory journey now with my 3 Week Body Reset   Continue your journey and make it sustainable by figuring out YOUR own balance in the Health with Bec Tribe   Click HERE for all of my favourite, most-used products that I've been talking about in recent episodes!   Follow me on instagram: @health_with_bec   Visit my website: Click HERE  

 A massive thank you to our sponsor this episode and our fave AI tool, Poppy AI. Use FIONA at checkout for a discount Connect with My Daily Business:Instagram: @mydailybusiness_TikTok: @mydailybusinessEmail: hello@mydailybusiness.comWebsite: mydailybusiness.comResources mentioned:Join our AI Chat Group for small business ownersDescript - AI podcast and video editing toolGroup Coaching WaitlistMy Daily Business courses - mydailybusiness.com/courses ⭐️ GET MORE TIME BACK with our fave AI tool that has saved us HOURS. Use Poppy AI and code FIONA for a discount ⭐️ Need some inspiration and tips today? Check out our new book, Business to Brand: Moving from transaction to transformation now. Get started on a more successful and sustainable small business with our range of free tools at mydailybusiness.com/freestuff Want to know more about AI and how to harness it for your small businesS? Join our new monthly AI chat for small business owners. You can join anytime at www.mydailybusiness.com/AIchat Try out my fave AI tool, Poppy AI here and use discount code FIONA. Ever wanted to write your own book and build your brand authority or start your own podcast to connect with and grow your audience? Check out our How to Start a Podcast Course or How to Get Your Book Published Course at our courses page. Connect and get in touch with My Daily Business via our shop, freebies, award-winning books, Instagram and Tik Tok.

Your hair health tells a bigger story than most people know - especially when you're living with celiac disease.In this episode, I'm breaking down what brittle, thinning, or falling-out hair might be trying to tell you about your gut health, nutrient deficiencies, stress levels, hormones, and more. If you've been wondering why your hair hasn't bounced back since going gluten free, this is the episode you need.You'll learn:Why certain nutrient deficiencies are so common after a celiac diagnosisHow your thyroid, hormones, and stress can impact your hairWhy gut healing plays a bigger role in hair health than any expensive product ever willWhat to do next if your hair just isn't thriving on a gluten free dietReady for more support? Check out Ultimate Celiac System here  https://belindawhelantraining.com/ultimate-celiac-system and learn how I can help you regain your energy, confidence and find food freedom.

Maggie talks about her visit to a local pizza establishment in search of Gluten Free Pizza….Jesse talks about a recent steakhouse experience that everyone should know about.

A Gluten Free Podcast Episode 191On today's episode of gluten free thoughts I explore why men struggle to talk about their physical and mental health. For myself, being a male with coeliac disease I've been forced to discuss my own physical and mental health struggles. It's so important we break down the stigmas and barriers preventing men from coming forward to talk about their physical and mental health. How can we do this? We'll discuss some strategies in this episode. What we'll chat about:* Recap of Melanie Persson's episode last week* The idea of not wanting to be excluded when in any minority group * Why I want to talk about men's mental and physical health * My own coeliac disease diagnosis story setting off a series of events that forced me to talk about my own physical and mental health * The lack of men talking about coeliac disease and gut issues in general * Men reaching out to me when I shared about my own coeliac disease journey * Coeliac disease skewing much more to females versus males and why I think this is * Why I struggled with talking about my own physical and mental health and how a coeliac disease diagnosis changed that * Barriers in place for men to be able to feel open to discussing their physical and mental health * Toxic masculinity, partying and not talking about physical and mental health amongst men* Being perceived as 'weak' by talking about physical and mental health * Why men believe being strong involves not being vulnerable and why we're worried about the aftermath * Sonny Well's coeliac disease diagnosis * How we can create safe spaces for men to talk about their physical and mental health * The importance of listening to men when they're being open and vulnerable * How men in our lives being open and honest about their physical and mental health not only helps the men themselves but all their friends, family and people in their lives * Teaser of next week's episodeLinks Episode 1: My Coeliac Disease Diagnosis Story Sonny Well's, founder of Sonny's Food Episode Episode with Anthony Dionne, Founder of Pasta Di Casa Episode with Listener of the show, Stephen The Imperfects PodcastThink a man in your life should be tested for coeliac disease? Diagnosis process of coeliac diseaseLIFELINE A Gluten Free Podcast Facebook Group

Hi Bakers, If you love lemon, you owe it to yourself to make these bars! Incredibly lemony with a buttery, poppy seed-studded crust, this is something you can't find anywhere gluten-free, so learn to make it yourself! You can do it, and I guarantee you already have the skills. Pressing dough into a pan and using a mixer are pretty basic ….You've got this, and I'm here to show you how. This makes a large pan, and the bars freeze well. Eat them frozen for a chewier version that may be even better than room temperature. Enjoy ~CarolynGluten-Free Lemon Poppy Seed BarsMakes one 9x13” panDry Ingredients1 3/4 cups Cup4Cup Multipurpose gluten-free Flour (Original Blend with milk powder)1/4 cup almond flour, blanched1 teaspoon sweet rice flour1/2 cup powdered sugar3/4 -1 tablespoon poppyseeds14 tablespoons butter, softened (1 cup minus 2 tablespoons)Wet Ingredients3 teaspoons lemon zest*6 tablespoons fresh lemon juice4 large eggs1 large egg yolk2 1/2 cups granulated sugar2 1/2 tablespoons Cup4Cup Multipurpose gluten-free flour ( Original formula with milk powder)3/4 teaspoon baking powder3/4 teaspoon saltPreheat the oven to 350°F and place the rack in the middle position. Grease or line a 9” x 13” pan and set aside.In a large bowl, whisk together the flours and powdered sugar. Using a hand mixer or pastry blender, thoroughly mix in butter until it makes large soft crumbs. Press the mixture into the bottom of the pan and 1/2”-3/4“ up the sides. If the dough is sticky, you can either chill it for 10 minutes before pressing or press it into place with a sheet of parchment or wax paper. Try to get the same thickness of dough in the pan to ensure even baking. Bake for about 20 minutes or until the crust is lightly brown. Cool for 10 minutes.While the crust is cooling, start making the filling. Using a large bowl, beat together the eggs, yolk, and sugar. Next, whisk in the juice and zest. Sprinkle in the flour, baking powder, and salt, and mix another minute or until well combined. Scrape the sides and bottom of the bowl and mix again. The filling will be a light yellow color and smell divine. Pour it into the cooled crust. Bake for about 20 minutes. Rotate the pan in the oven and continue cooking for about 20 more minutes or until the bars are done. If the bars are browning a lot and not done, gently cover them with foil until the cooking is complete. To test for doneness, insert a knife into the center and when it has thickened filling on it, it is done. It will still be jiggly in the middle, and don't want your knife to come clean! The top of the bars will be well browned. Take the bars out of the oven and cool for 15 minutes. Then, dust with a thick layer of powdered sugar. Run a knife around the edge to keep them from sticking to the pan. Let the bars cool completely and chill. Cut into squares, hide from family if needed, and enjoy! If you chill or freeze the bars, the lemon flavor is even more intense. *if you don't have a zester, you can use the fine side of a cheese grater.

Today on Wedding Secrets Unveiled!, we're joined by a very special guest. If you've worked with us at Sara Zarrella Photography, you probably already know her—but for those who haven't had the pleasure, meet Kathryn Breedon! She's our Studio Manager, an Associate Photographer, and one of the key behind-the-scenes producers of this podcast. Kathryn is here to dive into a topic close to her heart: food allergies at weddings. As someone who's both gluten- and dairy-free, she knows firsthand the challenges that can come with dietary restrictions, especially in the wedding world. Tune in as she shares practical tips to help make sure all your guests leave happy, included, and well-fed! Please rate, review and subscribe to this podcast wherever you're listening so you never miss an episode. Even better share it with a friend! It's a great way to show your support and let us know what you think. Thank you for listening. To get the full show notes head to https://sarazarrella.com/2025/07/navigating-food-allergies-at-weddings/ For more information check out our website at www.sarazarrella.com/podcast Check us out on YouTube! Make sure to like and subscribe! https://www.youtube.com/@SaraZarrella/podcasts Join our Monthly Newsletter for tips, tricks and Freebies! https://sarazarrella.com/newsletter Would love to be friends on the gram at https://www.instagram.com/sarazarrellaphotography/=

On the latest Celiac Project Podcast:Mike and Cam are traveling again and it's a crazy coincidence that they are both in Wisconsin the same weekend! Cam goes camping and has a great time, but discovers a crafty critter has invaded his campground, making off with some of his best gluten free goodies. Meanwhile, Mike heads to Oconomowoc, Wisconsin for an exciting softball tournament with his daughters. The guys share great info about the places they found to eat and some travel tips, including why a putter might be a handy tool at a campsite.Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/I would love to hear from you! Leave your messages for Andrea at contact@baltimoreglutenfree.com and check out www.baltimoreglutenfree.comInstagramFacebookGluten Free College 101Website: www.glutenfreecollege.comFacebook: http://www.Facebook.com/Glutenfreecollege Hosted on Acast. See acast.com/privacy for more information.

 A massive thank you to our sponsor this episode and our fave AI tool, Poppy AI. Use FIONA at checkout for a discount Connect with My Daily Business:Instagram: @mydailybusiness_TikTok: @mydailybusinessEmail: hello@mydailybusiness.comWebsite: mydailybusiness.comResources mentioned:Join our AI Chat Group for small business ownersDescript - AI podcast and video editing toolGroup Coaching WaitlistMy Daily Business courses - mydailybusiness.com/courses ⭐️ GET MORE TIME BACK with our fave AI tool that has saved us HOURS. Use Poppy AI and code FIONA for a discount ⭐️ Need some inspiration and tips today? Check out our new book, Business to Brand: Moving from transaction to transformation now. Get started on a more successful and sustainable small business with our range of free tools at mydailybusiness.com/freestuff Want to know more about AI and how to harness it for your small businesS? Join our new monthly AI chat for small business owners. You can join anytime at www.mydailybusiness.com/AIchat Try out my fave AI tool, Poppy AI here and use discount code FIONA. Ever wanted to write your own book and build your brand authority or start your own podcast to connect with and grow your audience? Check out our How to Start a Podcast Course or How to Get Your Book Published Course at our courses page. Connect and get in touch with My Daily Business via our shop, freebies, award-winning books, Instagram and Tik Tok.

Did you know that July is Disability Pride Month? One of our amazing Reach Beyond Celiac Ambassadors Ilana C. reached out to host a disability pride roundtable episode with myself and other Reach Beyond Celiac ambassadors Ella S. and Tara P. We had an amazing conversation about what it means to have celiac disease in a world designed for people who can eat gluten, and a bit of history and our thoughts on disability pride. Ilana also shares some stories of legal cases regarding celiac disease and the gluten-free diet. Listen to hear more! You can find all episodes of Celiac Straight Talk anywhere you listen to podcasts and on our website at BeyondCeliac.org. If you want to get involved with the Reach Beyond Celiac Ambassador program, email Valerie Kraft at vkraft@beyondceliac.org. Thanks so much for listening!  

Este pueblo asturiano cuenta con el mayor porcentaje de personas celíacas del país, cerca de un 3%, por lo que han sus habitantes se han organizado para crear la  Red Cangas Sin Gluten.

In today's episode, Elisa prepares us for ordering a wide variety of foods with mini-glossaries for Italian specialties we might find in different eateries. We also learn helpful Italian vocabulary to communicate any food allergies, sensitivities and preferences when ordering a meal.But to get the most out of Italian for Travelers, head to our website and subscribe to our premium online course. You'll get:A phone-friendly & clickable PDF of all our mini-glossaries ← the perfect travel buddy for Italian learners!Full episodes (we only stream a portion of our conversations!)Dialogue transcriptsListen-and-repeat audio glossaries (no banter, just vocabulary to practice your pronunciation)Practice lessons … and so much more! www.PostcardsFromItalyPodcast.com Live La Dolce Vita glamor... without all the grammar :-)

In this short and exciting episode, I'm sharing something I've been working hard on behind the scenes... a brand-new quiz I created to help you figure out what kind of support your body needs right now if you're living with celiac disease.Whether you've just been diagnosed or have been gluten free for years and still don't feel great, this quiz is designed to cut through the overwhelm and give you clarity. It's completely free, takes just two minutes, and doesn't even require your email to get your results.I'll walk you through why I made it, what inspired me (hint: my own frustrating experience with a clueless dietitian), and how it can help you figure out the next best step in your healing journey.

A Gluten Free Podcast Episode 190My guest on today's episode is gluten free cookbook author and former Masterchef Australia contestant, Melanie Persson. We'll talk about the difference of living gluten free in the UK versus Australia, the release of her new cookbook Gluten Free Feasts and some tips for holding a gluten free feast of your own. What we'll chat about:* Reintroduction - a little background Melanie and brief recap of her coeliac diagnosis, Masterchef Australia experience and creating her first cookbook* Mel's experience being in Leeds & living gluten free in the UK in general (comparison to living in Australia) * Recent Free From Festival experience and connecting with others in the UK gluten free community* Motivation behind the new cookbook Gluten Free Feasts * Theme of cookbook and sneak peek into some of the 80 recipes * Mel's personal favourite recipes from the upcoming book * Top tips for entertaining and hosting (making a feast) for both coeliacs or having a gluten free guest * Stories of cooking gluten free feasts for friends/ family (struggles & wins) * Mel's perspective of not compromising on taste and setting a higher standard for gluten free food within broader society  Links Preorder and purchase Gluten Free FeastsFollow Melanie Persson on Instagram, TikTok & FacebookEnter cookbook giveaway A Gluten Free Podcast Facebook Group

Discovering a hidden gem in Bentonville's flourishing culinary scene, we sit down with Rebecca Davitt, founder and head brewer of Stoic Brews, the only dedicated gluten-free brewery in Arkansas and one of just 27 nationwide. From the moment we take our first sip, preconceptions about gluten-free beer are shattered as we sample exceptional craft brews made from millet, buckwheat, and other alternative grains.Rebecca's journey into brewing began with her own health challenges. After being diagnosed with an inflammatory disorder that required eliminating gluten, she found herself unable to enjoy craft beer for nearly a decade. What started as a joke with her husband ("I'll only be interested in brewing if we can make it gluten-free") evolved into a passionate mission to create a space where everyone, regardless of dietary restrictions, could experience the joy of craft beer and good food without worry.The impact of Stoic Brews extends far beyond brewing great beer. Rebecca shares moving stories of customers brought to tears by their first beer in decades and the profound sense of normalcy her establishment provides to those with celiac disease or gluten sensitivity. Located in downtown Bentonville's former Pedaler's Pub space, Stoic offers eight taps, a full gluten-free food menu (including incredible pizza we sampled on-air), and weekly events like bingo and trivia nights.What stands out most is the intersection of craft, care, and community that Rebecca has created. With both indoor seating and patios, sports viewing, and a family-friendly atmosphere that includes mocktails for non-drinkers, Stoic Brews is pioneering what an inclusive dining experience can be. Whether you're gluten-sensitive or simply a craft beer enthusiast, this alternative brewery deserves a spot on your Bentonville must-visit list. Follow them on social media @stoicbrews or visit stoicbrews.com to learn more about this revolutionary approach to brewing.

Mike and Cam are traveling again and it's a crazy coincidence that they are both in Wisconsin the same weekend! Cam goes camping and has a great time, but discovers a crafty critter has invaded his campground, making off with some of his best gluten free goodies. Meanwhile, Mike heads to Oconomowoc, Wisconsin for an exciting softball tournament with his daughters. The guys share great info about the places they found to eat and some travel tips, including why a putter might be a handy tool at a campsite.

Support the Institute today. https://www.nova.edu/give/index.html?area=Institute%20for%20Neuro-Immune%20Medicine&designation=INIM%20Grateful%20Patient%20Fund   In this episode, Haylie Pomroy shares a conversation with Dr. Angela Taylor, a board-certified Clinical Nutritionist and expert in Functional Medicine, to discuss how nutrition impacts the endocrine system, immune system, and nervous system. Dr. Taylor shares how she supported a family member with autism in managing symptoms through targeted nutritional strategies. She explains why a gluten-free diet is often the first line of defense against inflammation and outlines a nutritional protocol tailored for individuals on the spectrum. She also introduces her book, “The BrainFood Cookbook,” which advocates for a grain-free diet. The conversation explores the concept of the nutrition ladder, gut dysbiosis, and the scientific basis for food allergies and sensitivities. Tune in to the Hope and Help for Fatigue and Chronic Illness Podcast - The Nutrition Ladder: A New Approach to Chronic Symptoms. Sign up for the COVID-UPP Study: https://redcap.nova.edu/redcap/surveys/?s=RMEDJ7LKCX&_gl=1*1h830h7*_gcl_au*MTM2NDA0MTQyOS4xNzE1MDA0ODAy   If you are interested in joining a Gulf War Illness (GWI) trial, please complete the Recruitment Registry Form. https://redcap.nova.edu/redcap/surveys/?s=Y9YF8JJWJRK8HEKL%20&_gl=1*1fipp18*_gcl_aw*R0NMLjE3MDc5MTgwMzIuRUFJYUlRb2JDaE1JeWNyUXVfcXFoQU1WU1pCYUJSM3AyQWRBRUFBWUFTQUFFZ0s1NWZEX0J3RQ..*_gcl_au*MTg2NjgwMDQ4Ni4xNzA3MTQwNzgx   Dr. Angela Taylor is a Clinical Nutritionist based in Baltimore, MD. She has her private practice (BrainFood Nutrition) and also serves as Adjunct Faculty at Johns Hopkins University, teaching Clinical Nutrition. Her specialty areas include Gluten-Free, Autism, ADHD, Sports Nutrition, and Herbal Medicine.   Get “The BrainFood Cookbook” here: https://www.amazon.com/BrainFood-Cookbook-Autism-Recovery-Using/dp/1942668007   Website: https://www.angelataylor.com/  Facebook: https://www.facebook.com/AngelaTaylor8/   LinkedIn: https://www.linkedin.com/in/dr-angela-taylor-dcn-cns-ldn-ifmcp-0776b122/  Download the Nutrition Ladder here: https://forms.aweber.com/form/93/725328093.htm  Track food with the Cronometer: https://cronometer.com/features/track-food.html  Wheat Zoomer Test: https://vibrant-wellness.com/tests/food-reaction/wheat-zoomer   Haylie Pomroy, Founder and CEO of The Haylie Pomroy Group, is a leading health strategist specializing in metabolism, weight loss, and integrative wellness. With over 25 years of experience, she has worked with top medical institutions and high-profile clients, developing targeted programs and supplements rooted in the "Food is Medicine" philosophy. Inspired by her own autoimmune journey, she combines expertise in nutrition, biochemistry, and patient advocacy to help others reclaim their health. She is a New York Times bestselling author of The Fast Metabolism Diet. Learn more about Haylie Pomroy's approach to wellness through her website: https://hayliepomroy.com Instagram: https://www.instagram.com/hayliepomroy  Facebook: https://www.facebook.com/hayliepomroy  YouTube: https://www.youtube.com/@hayliepomroy/videos  LinkedIn: https://www.linkedin.com/in/hayliepomroy/  X: https://x.com/hayliepomroy    Enjoy our show? Please leave us a 5-star review so we can bring hope and help to others. You can also catch this show on our YouTube channel. https://www.youtube.com/@NSU_INIM   Sign up today for our newsletter. https://nova.us4.list-manage.com/subscribe?u=419072c88a85f355f15ab1257&id=5e03a4de7d   This podcast is brought to you by the Institute for Neuro-Immune Medicine. Learn more about us here.   Website: https://www.nova.edu/nim/ Facebook: https://www.facebook.com/InstituteForNeuroImmuneMedicine Instagram: https://www.instagram.com/NSU_INIM/ Twitter: https://www.twitter.com/NSU_INIM

What does it really take to feel safe, heard, and included when you're dining with celiac disease? In honor of Celiac Awareness Month, this episode of Eating at a Meeting brings real talk—and real solutions—to the table with two powerhouse advocates: Kayla King (@celiacwithkayla) and Gabby Hemond (@noglutengabby). Kayla is a certified nutrition coach, Restaurant Growth Lead at Fig, and founder of the MyMeal app. Diagnosed at 8, she's spent over 17 years navigating celiac disease and is now helping others eat confidently through honest restaurant reviews, advocacy for stricter labeling, and tools for safer dining. Gabby hosts the Celiac Disease Foundation's Celiac Teen Talk, a virtual meet-up series for teens navigating the gluten-free lifestyle. Diagnosed in 2020, she's built a vibrant community by sharing personal stories, travel tips, and practical advice to help others—especially young people—feel empowered and supported. Together, we'll explore the realities of eating out with celiac, the emotional and social impact of dietary restrictions, and how to create food and beverage experiences that are truly inclusive. From tech tools and teen talk to restaurant risks and labeling myths, this conversation is packed with actionable insights for anyone who wants to do gluten-free right. Whether planning menus, supporting a loved one, or living gluten-free yourself, this episode will leave you better informed and more inspired. Let's celebrate Celiac Awareness Month by raising the bar for what gluten-free dining should be.

Send us a textDr. Deanna L. Kelly is a Professor of Psychiatry at the University of Maryland Baltimore School of Medicine and Affiliate Professor in the School of Pharmacy. She is currently the Director and Chief of the Treatment Research Program at the Maryland Psychiatric Research Center.Dr. Kelly has led and been involved in numerous clinical trials in schizophrenia and severe mental illness and has been active in psychopharmacology research for almost 25 years.Dr. Kelly has co-authored and authored 20 books and book chapters, published over 220 peer-reviewed articles, presented over 250 scientific posters and has given over 175 invited lectures.She has co-authored four editions of the book entitled Pharmacologic Treatment of Schizophrenia, and authored the Schizophrenia chapter for Pharmacotherapy, Principles and Practice. In 2017, she was awarded the prestigious Maltz Prize for Innovative and Promising Schizophrenia Research by the Brain and Behavior Research Foundation.Her latest book, co-authored with Dr. Jessica A. Hellings and Sharon Pugh, is called Get Your Brain Off Grain: How A Gluten-Free Diet Could Improve your Mental and Neurological HealthFind Dr. Deanna Kelly at-LK- Deanna Kelly, MDTW- @ProfDeannaKIG- @dr.deanna.kellyhttps://www.medschool.umaryland.edu/profiles/kelly-deanna/Metabolic Mind- Why Did the Maryland Health Department Halt a Critical Schizophrenia Study? A Conversation with Dr. Deanna KellyFind Boundless Body at- myboundlessbody.com Book a session with us here!

Links and handles mentioned in this episode:Mr. Tuna | Jordan Rubin | KazuNori | NorikoCutino Hot SauceSlow Cooker RecipeFlashfoodThe Gluten Free Austrian | Daniela | NewsletterFood Republic Air Fryer Banana HackFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

Do you ever assume someone's judging you just for asking questions about gluten free food? In today's episode, I share a powerful psychological study that reveals just how much our thoughts can distort reality and how that applies to living with celiac disease.From restaurants to cafés, it's easy to feel like a burden when you're just doing your best to stay safe. But what if the server with the blank stare is actually trying to remember all your requests because they care?In this episode, you'll hearWhy your brain might be tricking you into feeling judgedA story that'll change how you see people's reactionsHow to stop apologizing and start asking for what you needA mindset shift that can transform your gluten free lifeReady for more support? Check out Ultimate Celiac System here  https://belindawhelantraining.com/ultimate-celiac-system and learn how I can help you regain your energy, confidence and find food freedom.

A Gluten Free Podcast Episode 189When you or a loved one is diagnosed with coeliac disease, it can feel like everything changes — food, social life, identity. That was my experience, and I know many of you can relate. In this solo episode, I want to explore how we can find inclusion, community and connection in our gluten free lives — and how we can support each other through it.In This Episode, I Share:A story from last week's guest Sonny Wells, who created Sonny's Food, the world's first gluten free fast food chain, after his own diagnosisA recent gluten close-call with my daughter, and how these moments remind us of the importance of community and supportTalking Points:Acknowledge the Isolation It's okay to grieve this life shift. Accepting the hard parts helps you move forward.Redefine Inclusion True inclusion means building new spaces where your needs are fully respected.Your Journey is Yours Alone Don't compare. Your timeline and emotions are valid.Find Your Community Online, in person, or through A Gluten Free Family — seek spaces where you feel understood.Connect with People Who Get It Gluten free parents, teens, students, travellers — find your people.Share Your Story Telling and hearing stories helps us feel less alone and more empowered.Create New Traditions Whether it's pizza night or a local GF event, make safe food moments fun.Support Gluten Free Businesses They're working for us — let's return the favour with reviews, shares and support.Advocate Together From petitions to policy, there's power in numbers. We need each other's voices.Be a Connector Help others by listening, sharing resources, and being the support you wish you had.You Belong Here You're not alone. If you need connection, reach out — I'm here, and so is this community.Next Week's Episode:

It's official—I'm no longer gluten-free.After 16 years of strict adherence (and evangelizing about the benefits of a gluten free diet), I've reintroduced gluten into my life. It's been a surprising and liberating part of my healing journey.In this episode, I share my personal story of overcoming fear around gluten and offer guidance for those considering reintroductions—especially if you're gluten-sensitive.FYI – this isn't advice for anyone with Celiac or a wheat allergy. But if you've got gluten sensitivity and find yourself questioning long-held food restrictions, this episode is for you.Because healing isn't always about cutting more out—it's about reclaiming what truly nourishes you.⭐️Mentioned in This Episode:- See all the references

Gina Zweig, owner of Positive Life Dog Training, shares her top secret recipe for gluten free dog treats. If you're the owner of a dog, or know someone who is, you'll want to get the recipe for these delicious treats. Not only does every dog LOVE them (mine included), they're gluten free so you don't have to worry about cross contact in your house.Dog Treat Recipe: https://positive-life-dog-training.mykajabi.com/dogtreatsAnd make sure to get Gina's expert advice through her FREE tips series:5-Tips Video: https://positive-life-dog-training.mykajabi.com/pl/257538I 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.

In this episode, I'm opening up about something I've never shared publicly: I've been gluten-free since the end of January, not because I think everyone should be, but because I started paying attention to how my body was feeling. I'll walk you through the symptoms I was experiencing, how I made the shift, and the changes I've noticed since reducing gluten in my diet. If you've been dealing with fatigue, bloating, headaches, or gut issues and feel like “something is off,” this might be the episode that helps you tune in more closely to your own body.“Your body will whisper before it screams. Learn to listen to the whispers.”Join us in the Inspire Fitness program: Use the link here: https://inspirehw.com/ Follow me on Instagram: https://www.instagram.com/fit.nutritionist?igsh=MTJqZXhjODR2ZzduaA%3D%3D&utm_source=qr Follow me on Facebook: https://www.facebook.com/Casey.Young.RD.CPT?mibextid=LQQJ4d

Ever wondered why you can enjoy a croissant in Paris or sourdough in Stockholm without the same bloating or fatigue you get back home? In today's episode, we're diving deep into one of the most asked questions I get: “Is the gluten in Europe actually different?” We'll unpack:

After a long hiatus, I'm baaaaack -- and opening up about the journey that's changed everything. In this episode, I share my fibromyalgia diagnosis, how I finally got doctors to listen, and what it's like navigating life with chronic pain, PTSD, and being neurodivergent in a neurotypical world. Shoutout to Danielle Dellilo for seeing me before I saw myself. This one's for anyone living with invisible condition... you're not alone.

One of the most common questions I get asked is, “How do you travel safely with celiac disease?” Whether it's a road trip, a flight, or even a cruise, traveling gluten free doesn't have to feel overwhelming. In this episode, I'm answering your most-asked travel questions including what snacks to take, how to find safe gluten free restaurants, tips for international grocery shopping, and even whether cruise ships are a good idea if you have celiac disease. I'm also sharing a few personal stories and lessons I've learned over the years to help make your next trip smoother, safer, and way more enjoyable.Ready for more support? Check out Ultimate Celiac System here  https://belindawhelantraining.com/ultimate-celiac-system and learn how I can help you regain your energy, confidence and find food freedom.

Nutrition Nugget! Bite-size bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about ProDough Whey Protein Powder, specifically the intriguing apple pie flavor. Jenn dives into the brand's claims of clean ingredients and great macros, but her investigation uncovers some puzzling discrepancies in the nutrition facts and ingredient lists across different sources. Is this protein powder as pure and effective as it claims, or do the sweeteners and additives raise red flags? What surprising twist did Jenn uncover about the apple pie flavor that could change how you view this protein powder? Tune in to hear Jenn's take on whether this unique flavor lives up to its hype and what you need to watch out for when choosing your protein powder. Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here: https://asaladwithasideoffries.com/index.php/contact/       RESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramHealthier" Food Swaps – Worth It or Hard Pass? 

We welcome back Melanie O'Malley of O'Malley's Oven to further explore the wonders of great gluten-free baking.

Let's face off with those late night temptations! Join Victoria as she explores the psychological and biblical aspects of temptation, offering insights into why these hours can be particularly difficult. The conversation delves into the science of the brain's vulnerability to poor decisions when tired and emphasizes the importance of self-control and practical strategies to resist temptation. Victoria encourages listeners to recognize their ability to handle temptations and provides actionable steps to strengthen their resolve.TakeawaysI am equipped to handle temptations.The hours between eight and ten PM can be tough.Biblical stories illustrate the struggle with temptation.Mental and emotional exhaustion can amplify temptations.Neuroplasticity allows us to strengthen our ability to resist.Self-control is a fruit of the Spirit.God provides a way out of temptation.Practical strategies can help resist temptation.Engaging in healthy distractions can be beneficial.You are not alone; God is with you in your struggles.Equipped to Handle TemptationNavigating the Danger Zone of Temptation"I am equipped to handle temptations.""The hours between eight and ten PM can be tough.""God is with you even in the quiet hours."Chapters 00:00 Introduction to Temptation and Mindset01:48 Understanding Late Night Temptations07:50 The Science Behind Temptation10:57 Biblical Insights on Temptation12:29 Practical Strategies for Resisting TemptationSWEET SWAPS:MONK F⁠RUIT and ERYTHRITOL sweetener https://amzn.to/4eDcdFPMY NORMAL KETO ALLULOSE 17.10 OZ - Allulose 99.52%, Monk Fruit, Stevia Blend Thin Syrup, Zero Calorie Sweetener, 1:1 Sugar Substitute, Low Glycemic, Gluten Free, Zero Net Carbs, Zero Sugar    https://amzn.to/4nCAZdh CHOCZERO SUGAR FREE VANILLA SYRUP FOR COFFEE - Keto Flavoring Syrups - Low Calorie Simple Syrup for Flavored Drinks, 25.4 Ounces Bottle https://amzn.to/4nCAZdh

The Hotel Fenice in Milan, Italy is the first 100% gluten free hotel in Romagna. Every meal they serve is gluten free, including special theme nights! Check out this special place here: https://hotelfenicemilanomarittima.itI 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.

What does it truly take to transform a simple side hustle into a nationally recognized brand—and what if you could change lives along the way? In this episode of The Angel Next Door Podcast, host Marcia invites Angie Bastian, co-founder of the beloved snack brand BOOMCHICKAPOP, to share the remarkable journey of building a business from the family garage all the way to a multimillion-dollar acquisition. Angie's story challenges the traditional image of entrepreneurship, laying bare both the financial scrambles and the deeply human rewards that accompany the pursuit of a dream.Angie Bastian, who, along with her husband, Dan, started popping kettle corn in 2001 to help fund their children's college education, never imagined she'd become a leader in the natural foods movement. With no prior business experience—Angie was a nurse, her husband a teacher—the Bastians hustled at farmers markets, connected with local sports teams, and relentlessly pushed through setbacks to turn their “Angie's Kettle Corn” into the global phenomenon BOOMCHICKAPOP. Angie's dedication to transparency, clean ingredients, and her community sets her apart as an entrepreneurial role model.This episode is packed with invaluable lessons as Angie details the scrappy financing tactics, the reimagining of their brand, the leap to building their own manufacturing plant, and the deep impact of sharing success with their employees. It's a candid conversation about perseverance, integrity, and redefining what business can mean for families and communities. And don't miss the tear-jerking story Angie tells at the end of the episode – it's a true heart warmer.  To get the latest from Angie Bastian, you can follow her below!https://www.linkedin.com/in/angie-bastian-31085010/ Sign up for Marcia's newsletter to receive tips and the latest on Angel Investing!Website: www.marciadawood.comLearn more about the documentary Show Her the Money: www.showherthemoneymovie.comAnd don't forget to follow us wherever you are!Apple Podcasts: https://pod.link/1586445642.appleSpotify: https://pod.link/1586445642.spotifyLinkedIn: https://www.linkedin.com/company/angel-next-door-podcast/Instagram: https://www.instagram.com/theangelnextdoorpodcast/TikTok: https://www.tiktok.com/@marciadawood

Mike and Cam welcome Jenny Levine Finke to the podcast. Jenny is the founder of Love Me Gluten Free and Good For You Gluten Free. Jenny shares her personal celiac journey that led her to a successful career as a blogger and, after that, to write her book, Dear Gluten It's Not Me, It's You. We also discover how she turned a very awkward situation into her latest success, her Love Me Gluten Free subscription box company.  You can also watch this month's episode on YouTube: https://youtu.be/zQA-d3qJJsw

Have you recently started a gluten-free diet and now wonder how to make that work with plant-based eating? What are some key things you need to watch out for so you can handle both aspects with confidence…and actually enjoy this combined new lifestyle?   Well, I've got you covered. Today on the podcast, I have invited Guest Expert Jennifer Marcks to join us so she can share some top tips to help you navigate a gluten-free diet with enjoyment and safety. Jennifer is a Gluten-Free Health Coach helping women create a sustainable and delicious gluten-free lifestyle that becomes routine in their everyday lives. In this episode, we chat about terms and plant-based foods to be cautious about when grocery shopping because of they may contain or be contaminated with gluten. You'll also learn great baking tips and walk away with a key takeaway tip for enjoying a delicious gluten-free diet. Ready? Let's dive in!     How to Connect More with Jennifer: Website: https://glutenfreemarcksthespot.com/ Saying Goodbye to Gluten Podcast: https://podcasts.apple.com/ca/podcast/saying-goodbye-to-gluten-gluten-free-living-celiac/id1774748379 Facebook Group: Empowering GF Women - https://www.facebook.com/groups/healthyglutenfreemoms       Contact -> healthnow@plantnourished.com Learn -> www.plantnourished.com Join -> Plant-Powered Life Transformation Course: www.plantnourished.com/ppltcourse Connect with Community -> www.facebook.com/groups/beginnerplantbaseddietsuccess Get Free 15-Minute Strategy Call -> www.plantnourished.com/strategycall Free Resource -> Quick Start Grocery Guide for Plant-Based Essentials: www.plantnourished.com/groceryguide     Have a question about plant-based diets that you would like answered on the Plant Based Eating Made Easy Podcast? Send it by email (healthnow@plantnourished.com) or submit it by a voice message here: www.speakpipe.com/plantnourished

Busy, burned out, and bored of your go-to meals? SAME. But I found a meal prep company that's affordable, convenient, and actually satisfying. Hear all about it on today's episode! Show notes Grab yout ticket for my and Dr. Jacob's live Root Cause Roadmap Workshop: The Fast Track to Pain-Free Living. You can try Brad's meals for free and get to the root of your stubborn pain for just $10! We'll be hosting it on July 19th, 12-1 pm, at Sequoia Training Club in Dallas.   Click here to connect with Brad from Punch Drunk Chef Meal Prep. Check out The Club - My membership for symptom-free living with hypothyroidism Book a consultation!  Grab your FREE hypothyroid weight loss guide! 

From a Celiac diagnosis to founder of the gluten-free company, "Mightylicious", Carolyn Haeler shares some pieces of her own baking journey and delivers information for baking gluten free that any good baker can find useful. The girls get schooled in GF baking.An "after school special" episode from the Soggy Bottom Girls. Enjoy!Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

Annie Wang of Oakland, CA shares how she turned multiple passions into a very successful hyper-niched and eco-friendly bakery by starting small, scaling up, and completing a massive rebrandGet full show notes and transcript here: https://forrager.com/podcast/144

It's officially summer and a perfect time to roll out the latest episode of News and Notes! Mike and Cam share some great letters from listeners who have recently been diagnosed, plus a longtime listener who has had a few happy voyages on the Celiac Cruise. We also talk about an intriguing kissing study, debrief an eventful Celiac Awareness Month, and much more!

Feeling overwhelmed by gluten-free living? Whether you're newly diagnosed with celiac—or supporting your child through it—you're not alone, mama