Podcasts about gluten free

Comedian Atsuko Okatsuka’s last meal, and the reason why she sometimes carries cooked scallops in her bag, trace back to her unstable, unpredictable childhood. She talks about being kidnapped by her grandmother and why a gluten-free spaghetti dinner brings her comfort, even as someone who doesn’t have a gluten sensitivity. Atsuko’s first foray into entertainment was working at an ice cream chain that made employees sing and dance for tips. Atsuko loved it, but host Rachel Belle interviews two other folks who had no idea they had to perform at their restaurant jobs, until they saw it happening on their first day. One at Chicago’s famous Wiener’s Circle and another at a now-defunct steak house chain. Atsuko is on tour now! You can also watch her standup specials on HBO and Hulu. Get tickets to Rachel's event: 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.

Comedian Atsuko Okatsuka’s last meal, and the reason why she sometimes carries cooked scallops in her bag, trace back to her unstable, unpredictable childhood. She talks about being kidnapped by her grandmother and why a gluten-free spaghetti dinner brings her comfort, even as someone who doesn’t have a gluten sensitivity. Atsuko’s first foray into entertainment was working at an ice cream chain that made employees sing and dance for tips. Atsuko loved it, but host Rachel Belle interviews two other folks who had no idea they had to perform at their restaurant jobs, until they saw it happening on their first day. One at Chicago’s famous Wiener’s Circle and another at a now-defunct steak house chain. Atsuko is on tour now! You can also watch her standup specials on HBO and Hulu. Get tickets to Rachel's event: 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.

Dr. Mark and Michele reveal the “Gut Bombshell” — three common foods silently destroying health: gluten-containing grains, high-fructose corn syrup, and seed oils. These culprits disrupt gut bacteria, trigger leaky gut, and fuel inflammation, leading to fatigue, autoimmune issues, brain fog, and chronic pain. They unpack how America's diet and government subsidies have magnified the problem, and share simple swaps to restore balance and vitality.Get a FREE copy of Health, Hope & Freedom: https://sherwood.tv/For Kingdom Products visit: https://shop.fmidr.com/Interested in becoming a patient? https://fmidr.com/plans/Our privacy policy & disclaimer apply to this video. You can view the details here:https://fmidr.com/privacy-policy#GutHealth, #LeakyGut, #Autoimmune, #Inflammation, #SeedOils, #GlutenFree, #SugarDetox, #HealthyLiving, #NutritionMatters, #DigestiveHealth, #FatigueFix, #WellnessJourney

Ever planned your gluten free road trip down to the last snack… only to find your lunch stop closed when you arrive?In this follow-up episode, I'm sharing the real story behind our recent road trip from South Australia to New South Wales — what went right, what didn't, and how a bit of flexibility saved the day. From making lunch beside a lake with last-minute supermarket finds, to being completely spoiled at a wedding that went above and beyond for gluten free guests — this trip reminded me why planning and staying open-minded go hand in hand when you have celiac disease.If you've ever worried about eating while travelling, you'll love this honest and encouraging look at how to stay safe, relaxed, and still enjoy the journey.Tune in now and get inspired to hit the road gluten free and confident.

Sometimes designers come to me to create other types of businesses. Learn how our own coach Julie Thompson created a new business using the skills she learned from Design Suite in today's episode.Want to learn more about Julie's new gluten free recipes? Visit her at www.cedarhillbakeshop.com.Links to help new designers:What's New: https://www.carinagardner.comDesign Bootcamp: http://www.carinagardnercourses.com/designbootcampUniversity of Arts & Design: http://uad.educationIf you have been following along and have never joined a Design Bootcamp, I'm going to encourage you to sign up! It's 5 hours of workshops and we have live versions going on often so that you can come and ask questions. Go to www.designsuitecourses.com/designbootcamp.

Transforming your health is more fun with friends! Join Chef AJ's Exclusive Plant-Based Community. Become part of the inner circle and start simplifying plant-based living - with easy recipes and expert health guidance. Find out more by visiting: https://community.chefaj.com/ ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY BEST SELLING WEIGHT LOSS BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Kim Murphy is a certified Plant-Based Health Coach and the founder of Simply Plant Based Kitchen. She's all about making whole food plant-based eating simple, easy, and delicious! Kim is a regular mom who likes to make quick meals that her whole family can enjoy. This oil-free, vegan Thai Peanut Noodles recipe is loaded with nutrition, flavor, and only takes 30 minutes. She'll even show you how to make it lower fat, but still taste great with one small swap.

Hey, flavor fanatics! You HAVE to check out this sizzling, exclusive interview with the CEO of Side of Pepper LLCon The Ash Said It Show! This isn't just about spice; it's about a food revolution born from pure passion. Get ready to ditch your basic pantry—this brand is far from ordinary! From "Aha!" to Authenticity: The Side of Pepper Story The CEO shared their inspiring "Aha!" moment—it wasn't just a recipe, but a burning desire to give everyday meals unparalleled, bold flavor. * Spice Specialists: While competitors water down their offerings, Side of Pepper is committed to specializing in unique spice blends. Their secret weapon? Authenticity, complex, layered flavors, and quality ingredients that turn home cooks into culinary heroes. Every blend is designed to be a showstopper! * The Panda Fest Phenomenon: Hear the behind-the-scenes scoop on prepping for huge events like Panda Fest! The most rewarding part? Watching a customer taste a sample and immediately shout, "What is that, and where can I buy it?!" That pure joy is the brand's fuel!

A Gluten Free PodcastEpisode 205My guests on today's episode are the founder of Sebastien Sans Gluten, Sebastien Syidalza and Gluten Free Cookbook Author and Masterchef Alumni, Melanie Persson.  We take you live behind the scenes of the recent collaboration between Sebastien Syidalza, owner of Sebastien Sans Gluten and Melanie Persson (The Very Hungry Coeliac) in creating a special Asian and French Inspired Gluten Free Creation. What we'll talk about: * Chatting with Sebastien about what Melanie and he have created * Creating a special Asian and French Inspired Gluten Free Creation* How Sebastien and Melanie connected  * Sebastien's experience of making recipes from Melanie's first cookbook and connecting at the Sydney Gluten Free Expo* Sebastien's approach to collaborating and working together with others in the gluten free community  * Bringing different ideas, ingredients, approaches and experiences into a collaboration for the end product  * What Sebastien has been up to since we last spoke on the podcast * The difficulty of running a gluten free business in this current financial landscape * Sebastien's perspective of making quality over quantity * Sebastien being part of the community and so connected with his customers* Sebastien's frustration with negative uninformed reviews * The problem with assumptions on social media and around gluten free food * Melanie's experience of meeting Sebastien and collaborating with him * Melanie's different approach to working in a home kitchen versus Sebastien's approach in a commercial kitchen * Melanie's experience of engaging with the gluten free community through her latest book release and the recent gluten free exposLinks Mel & Seb's collab creationMelanie Persson's recent appearance on A Gluten Free PodcastSebastien's appearance on A Gluten Free Podcast The Celiac CruisePurchase Gluten Free Feasts by Melanie PerssonPasta Di Casa Founder Anthony Dionne's episodeJoin A Gluten Free Podcast Facebook Group 

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.

Following the episode two weeks ago regarding using Gruit inspired ingredients to make a braggot without hops, Jeff talks Chris through options for making a braggot which is either gluten-reduced or completely gluten-free, the process for going about both and some adjuncts and ingredients used in either process. The Mead House Podcast is sponsored by Bacchus … Continue reading "Episode 296 – Gluten-Free Braggots"

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

Alina Eisenhauer of Worcester, MA shares the lessons learned from growing her small bakery into a major restaurant, including avoiding burnout, becoming profitable, and leveraging productive systemsGet full show notes and transcript here: https://forrager.com/podcast/153

TITLE: THE LIGHT GATE – OPEN MIC NIGHT, Q&A The Light Gate welcomes guest: You, the Audience. It's Open Mic Night! Date:: October 27th, 2025. Time: 5-7pm pacific / 8-10pm eastern Episode: 131 Discussion: UFOs, the Paranormal, Psychic Abilities, All Questions Welcome It's Open Mic night! Tonight, The Light Gate features a Q&A episode with your hosts, Preston Dennett and Dolly Safran, and YOU, the audience! Ask us anything! UFOs, ghosts, OBEs, the paranormal, psychic abilities! Time to have some fun. We will also be doing a book give-away contest! Preston Dennett began investigating UFOs and the paranormal in 1986 when he discovered that his family, friends and co-workers were having dramatic unexplained encounters. Since then, he has interviewed hundreds of witnesses and investigated a wide variety of paranormal phenomena. He is a field investigator for the Mutual UFO Network (MUFON), a ghost hunter, a paranormal researcher, and the author of 30 books and more than 100 articles on UFOs and the paranormal. Several of his books have been Amazon UFO bestsellers. His articles have appeared in numerous magazines including Fate, Atlantis Rising, MUFON UFO Journal, Nexus, Paranormal Magazine, UFO Magazine, Phenomena Magazine, Mysteries Magazine, Ufologist and others. His writing has been translated into several different languages including German, French, Portuguese, Russian, and Icelandic. He has appeared on numerous radio and television programs, including Midnight in the Desert with Art Bell, Coast-to-Coast and also the History Channel's Deep Sea UFOs and UFO Hunters and Ancient Aliens. His research has been presented in the LA Times, the LA Daily News, the Dallas Morning News and other newspapers. He has taught classes on various paranormal subjects and lectures across the United States. Dolly Safran has worked as a limo driver, assistant manager at Wendy's, a zookeeper, a bus driver, a security guard, a nurse, and more, including as a civilian worker for the U.S. Department of the Treasury, and also in the Army as an employee for the U.S. Department of Defense. Her UFO contacts began around age one, and are still ongoing today. She is a fully conscious UFO contactee and the subject of the full-length book, “Symmetry: A True UFO Adventure.” Sequel coming soon! LINKS WEBSITE: www.prestondennett.weebly.com YOUTUBE: https://www.youtube.com/@prestondennett577/featured FACEBOOK: https://www.facebook.com/preston.dennett/ DOLLY'S YOUTUBE: https://www.youtube.com/@dollysafran9107 Michelle Wentling I want to kno from the ET's: What is the best Diet for Humans? (Carnivore? Vegan? Raw Vegan? Gluten Free? Clean Eating? Etc)? What do they think about Mainstream Religions? Is there a *right* one? Or all of them are right? Or None of them? Do they kno where we go after Death? (I am not religious, personally). WHEN are they going to physically reveal themselves to Earth and meet us? Are there Good and Bad ET's? If so: How can we protect ourselves from the Bad ET's? Can they Heal us of Illness/Diseases/Injuries? What do they think of our Corrupt Medical Industries? Will they ever offer alternative Energy with us?

A Gluten Free Podcast Episode 204 My guest on today's episode is founder of Nonie's Bakery, Nonie Dwyer. We'll talk about Nonie's coeliac disease diagnosis and upbringing, her time in hospitality, becoming a chef and what led to her creating a well-loved artisan gluten free bakery.  What we'll cover: * Introducing Nonie and how we found each other* Defining Nonie's and their mission * How Nonie's operates in three different areas: providing breads for cafes and restaurants, wholesale and local farmer's markets * Nonie's coeliac disease diagnosis * Nonie's background and growing up in the Southern Highlands * Nonie's transition to gluten free life and the options available at the time * Nonie's struggles with dining out with coeliac disease * How Nonie came to work in hospitality * Nonie's experience working at River Cottage in the UK * How the River Cottage experience inspired Nonie to bake bread * Making gluten free loaves for a friend made Nonie curious to improve her recipes * Nonie returning to Australia to looking after her Mum and struggling with the direction of her hospitality career* Early days of Nonie's Bakery * Education process when cafes and restaurants stock Nonie's bread * Nonie's range of products * Ingredients in Nonie's breads and why the bread is frozen on the day it's baked * How Nonie balances quality over quantity when scaling her business * Nonie's bread packaging and designs * Food Expo in Melbourne * Nonie's expansion and scale of the business model* Where Nonie is currently stocking and where she will expand * Recent experience with a customer in Nonie's store * Where to purchase Nonie's Links Nonie's website - https://noniesfood.com.au/Follow Nonie's on InstagramFollow Nonie's on Facebook Join A Gluten Free Podcast Facebook Group 

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. 

Watch on YouTube Tooru plc (AIM: TORU) has announced that its gluten-free brand OAF — born out of its Juvela business — has expanded to eight product listings in Tesco, with week-on-week growth and advanced talks underway with other major supermarket chains. Unlike most gluten-free brands that rely on rice flour, OAF and Juvela use a unique gluten-removed wheat starch, delivering authentic taste and texture that could redefine the category.

Hi Bakers,Not quite ready for Fall and all things pumpkin spice?? Get one last taste of summer in this classic dessert remixed. If you love coconut and pineapple, this might be the recipe for you! Just because you don't normally put it in a shortcake doesn't mean you shouldn't!…and I put this to the test, adding lime-infused pineapple instead of strawberry with gluten-free coconut shortcakes. Try this if you want sweet, limey pineapple with lots of whipped cream over tender and buttery shortcakes. Get the taste of a pina colada in every bite. Enjoy! ~CarolynGluten-Free Coconut Pineapple ShortcakesDRYMakes nine 3” shortcakes2 cups Cup4Cup Multipurpose Flour*1/2 cup finely shredded coconut, chopped fine1 teaspoon Koda Farms Sweet Rice Flour1/2 teaspoon salt1 1/2 teaspoons baking powder1/2 teaspoon baking soda4 tablespoons granulated sugar1/2 cup cold butter, cut into chunksWET1 large egg2 tablespoons unsweetened applesauce2/3 cup full-fat coconut milk, stirred1 tablespoon fresh lime juice1/4 teaspoon lime zestFilling1 tablespoon fresh lemon juice5 cups freshly cut pineapple in small chunks1 tablespoon granulated sugar (Optional)Topping1 pint heavy whipping cream1/4 teaspoon vanilla extract1-2 tablespoons powdered sugarOptional: cream and sugar to brush on top before baking shortcakesPreheat the oven to 400°F and place the rack in the middle position. In a large mixing bowl, whisk together flour, coconut, salt, baking powder, baking soda, and sugar. Add the cold butter and cut it into the dry mixture until it resembles crumbs and only a few larger bits of butter remain. Place the bowl in the refrigerator.In a medium bowl, combine the egg, applesauce, coconut milk, zest, and lime juice. Pour the wet ingredients slowly into the dry ingredients, adding just enough to form a thick dough that is sticky but can still be rolled out into shapes. You may have some of the wet left over. The dough will be very soft, but it can be shaped with a bit of care. Scrape the dough out onto a floured counter and pat it into a large circle. The height of the dough should be about 3/4 inches tall. Cut into shapes using a cookie cutter, I used one about 3 inches wide. Re-roll the dough scraps and cut out as many shortcakes as you can. Repeat until you don't have any dough. This recipe makes ~9 shortcakes. Place the shortcakes on a parchment-lined cookie sheet and brush with cream. Sprinkle with sugar if desired. Shortcakes will brown much better if you brush them with cream. Bake for 10-14 minutes or until browned on top and firm in the middle. Cool on a rack.Wash and slice 4-5 cups of fresh pineapple into small chunks, and add 1 tablespoon of granulated sugar if desired. Stir to combine. Set aside.Whip chilled heavy cream in a high-sided bowl with a 1/4 teaspoon of vanilla extract and 1-2 tablespoons of powdered sugar. Whip until it forms stiff peaks.Assemble shortcakes by cutting them in half and spooning pineapple on the base, top with whipped cream, and garnish with mint if desired. Eat immediately!Vegan variation:-Use another gluten-free flour blend that does not contain milk powder. I like Cup4Cup Ancient grains flour for a heartier taste, or any gluten-free King Arthur Flour-Use non-dairy butter, I like Miyoko's brand in the stick, not the tub-Use egg-substitute or about 31/4 T more milk in place of an egg*Check the ingredient list of this flour blend (it contains milk powder) for possible allergens so you can bake safely!

In this episode of Since Sliced Bread, Dan Raatjes, chief customer officer for US of Promise Gluten Free, shares how the company stands out in the gluten-free category with its improved taste, texture and nutrition. 

Heading off on a road trip soon? In this week's episode, I'm sharing exactly how I prepare for long drives while living with celiac disease. My husband and I are driving from Adelaide to regional New South Wales for a wedding—so I'm walking you through what I pack, how I plan meals, and how I make sure I always have something safe to eat along the way.From packing an esky/cooler and planning backup meals to using apps like Find Me Gluten Free, this episode is full of practical ideas to help you stay safe and stress-free on your next gluten free getaway.Listen in to hear my tips forPacking gluten free food for long drivesReheating meals safely on the roadFinding celiac-safe food stops with Google Maps and Find Me Gluten FreeStaying hydrated and supporting your gut while travellingWhether you're heading interstate or just out for the weekend, these strategies will help you travel confidently without the fear of getting sick or going hungry.

Kirsten Maitland is the co-founder of Rebel Cheese, an award-winning Austin-based vegan cheese brand backed by Shark Tank investor Mark Cuban. A former U.S. Navy veteran and Microsoft agile coach, Kirsten brings her background in tech innovation to reimagine plant-based dairy through traditional cheesemaking techniques and smart Ecommerce strategy.After leaving a stable four-day tech career to pursue purpose over comfort, Kirsten built Rebel Cheese from a six-bottle wine fridge experiment into a nationally recognized brand featured by The New York Times. From launching DTC overnight during COVID to scaling through broken shipments and real-time customer feedback, her journey reveals what it takes to grow authentically while staying true to your values.Whether you're building a mission-driven CPG company or refining your feedback loop before scaling, Kirsten shares a masterclass in transforming curiosity and conviction into sustainable growth.In This Conversation We Discuss:[00:03] Intro[00:55] Bringing tradition into modern food innovation[01:30] Turning passion for food into a scalable concept[02:34] Validating a product through emotional connection[03:33] Turning crisis into new growth channels[04:44] Fixing packaging with help from early partners[06:03] Shipping curated boxes to customers' doors[07:00] Selling out with zero ads or paid marketing[08:00] Turning online orders into lasting connections[08:58] Delaying advertising to protect cash flow[10:21] Stay updated with new episodes[10:31] Learning to sustain momentum after viral moments[12:24] Studying investor dynamics before pitching[12:53] Episode Sponsors: Electric Eye & Heatmap[15:32] Launching fast to gather real customer feedback[18:01] Leveraging AI agents to save time and moneyResources:Subscribe to Honest Ecommerce on YoutubePlant-based cheese you'll actually love rebelcheese.com/Follow Kirsten Maitland linkedin.com/in/kirstenmaitlandSchedule an intro call with one of our experts electriceye.io/connectClear, real-time data built for ecommerce optimization heatmap.com/honestIf you're enjoying the show, we'd love it if you left Honest Ecommerce a review on Apple Podcasts. It makes a huge impact on the success of the podcast, and we love reading every one of your reviews!

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 

Aran Goyoaga is back on the pod! Aran is a celebrated baker, stylist, photographer, and one of the leading experts in gluten-free baking. You probably know her from her blog, Cannelle et Vanille, her bestselling cookbooks, and her beautiful, light-filled photography. She joins host Jessie Sheehan to chat about her brand new book, “The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries.”Aran shares about her childhood growing up in the Basque region in Spain and her grandparents' bakery, the beloved brioche buns filled with cream that sparked her love of baking, and her introduction to breadmaking in culinary school. The duo also dive into the challenges of developing gluten-free breads versus pastries, and Aran walks Jessie through her Gluten-Free Rosemary Focaccia recipe from her new book. Click here for Aran's Gluten-Free Rosemary Focaccia recipe.Thank you to Diamond Nuts & California Prunes for their support. Get The Italy Issue here!Jubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Aran: Instagram, website, “The Art of Gluten-Free Bread” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Reasons for nausea  My PSA was 4.0 six months ago, and now it's up to 4.55. What should I do?I have lupus and need to take Methotrexate. How can I protect my liver and immune system?The important relationship between vitamin D3 and K2

How do I keep my LDL low enough without compromising my brain and my liver?I read that fish oil can raise LDL cholesterol. Is this true?A questionable case study on pycnogenol

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

Send us a textBreaking Down the Butterfinger Cookie!

Get your 2026 sorted with 1:1 business coaching packages from a one-off session to 6-months of coaching. Are you actually focusing on the wrong metrics for success when it comes to your small business? Is comparison stealing any joy you havre left? What really matters to you and how does your business align with that? A massive thank you to our sponsor 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:How to Get Your Book Published course Join our AI Chat Group for small business ownersMy 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 ⭐️ Get your 2026 small business marketing, brand and AI systems sorted with 1:1 business coaching packages from a one-off session to 6-months of coaching. Build your personal brand and do something incredible for your small business with your own book. Learn how to land a publishing deal, write your book, launch and market it in our How to Get Your Book Published course and coaching program, kicking off soon. 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.

Get your 2026 sorted with 1:1 business coaching packages from a one-off session to 6-months of coaching.  A massive thank you to our sponsor 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.comConnect with Jessie McLachlan:Instagram: @altrucharityInstagram: @jessiemclachlanVolunteer for Melbourne March 2026 Altru Sponsor Altru Melbourne March 2026Website: We Are AltruResources mentioned:How to Get Your Book Published course Join our AI Chat Group for small business ownersMy 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 ⭐️ Get your 2026 small business marketing, brand and AI systems sorted with 1:1 business coaching packages from a one-off session to 6-months of coaching. Build your personal brand and do something incredible for your small business with your own book. Learn how to land a publishing deal, write your book, launch and market it in our How to Get Your Book Published course and coaching program, kicking off soon. 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.

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.

When the Rice Isn't the Issue: A Real Talk on Food Safety, Chef Pushback & Guest Trust This week, it's just me—no guest, just the truth. At a recent event, I was told by a chef that rice—specifically Uncle Ben's—was the reason a gluten-free option couldn't be provided. But we'd already discussed that on our prep call. I had asked for gluten-free rice. We agreed. And then… the night of the event? Nothing was gluten-free. His response? “Just put ‘Uncle Ben's' on the sign. Some gluten-free people are fine with it.” And when I asked what I could eat, he said, “We won't kill the meeting planner—we'll make you something else.” Spoiler alert: Uncle Ben's plain rice is gluten-free. So the issue wasn't the rice. It was the lack of follow-through. It was the dismissive attitude. It was the failure to respect the safety of every guest. In this episode, I'm diving into: • Why food safety requires transparency—not assumptions • How “good enough” is not good enough • The responsibility of hotels and planners to deliver on dietary promises If you've ever been gaslit about a dietary request—or told to “just eat something else”—pull up a chair. You're not alone. And this conversation needs to be had. See less

In this episode you'll learn:How to maintain meaningful friendships when you transition from employee to business owner, especially when your friends were former colleaguesPractical strategies for redefining "regular" contact - why quarterly deep connections can be more valuable than frequent surface-level catch-upsCreative alternatives to traditional evening meetups that work better for busy entrepreneurs, including weekend activities, walking meetings, and annual friendship retreatsHow to use technology strategically for maintaining long-distance friendships without losing the personal connectionWhy being honest about your capacity strengthens rather than weakens your friendshipsThe crucial role friendships play in business success - providing perspective, emotional support, and a safe space to process entrepreneurial challengesA massive thank you to our sponsor 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:How to Get Your Book Published course Join our AI Chat Group for small business ownersGroup CoachingMy 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 ⭐️ Get your 2026 small business marketing, brand and AI systems sorted with 1:1 business coaching packages from a one-off session to 6-months of coaching. Build your personal brand and do something incredible for your small business with your own book. Learn how to land a publishing deal, write your book, launch and market it in our How to Get Your Book Published course and coaching program, kicking off soon. 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.

There's a new buzz in the world of celiac research. Scientists at UC Davis in California are working on gene-editing wheat to remove the parts that trigger an autoimmune response in those of us with celiac disease.It's being called “gluten free wheat,” and while that sounds like a dream come true, it's not that simple.In this episode, I explain what this research is really about, what it could mean for people with celiac disease, and why this new wheat would still cause problems for anyone with a wheat allergy. We'll look at both sides — the potential benefits and the reasons to be cautious — so you can understand what's really happening behind the headlines.Tune in to learn whether this “gluten free wheat” is the future of gluten free living or just an interesting experiment for now.

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 

A Gluten Free Podcast Episode 201 On today's solo episode I'll discuss how a coeliac disease diagnosis impacts not only the person themselves diagnosed but also our friend and family units around us. Not only do we have to change our way of life but they do too. It's a learning process for everyone. However, there's many positives to come out of a coeliac disease diagnosis. Ultimately once we have the skills of understanding the disease, how to live a gluten free life and how to improve ourselves mentally and physically, we can then help others in similar positions. What we'll cover: * Recap on Helen Tzouganatos' episode last week * How the idea of this episode came about * Previous episode around the domino effect of coeliac disease in broader society* How a coeliac disease diagnosis can affect various parts of society * How coeliac disease has changed my life and my family's life * Spontaneity changing when diagnosed with coeliac disease * The stress of a coeliac disease diagnosis not only on myself but on my family * Planning, preparation and research * Story of getting caught out and not doing my research when out for dinner with mates * Owning our coeliac disease and making sure you have planning and preparation in place * Positives of a coeliac disease diagnosis not only for yourself but for your family and friends* Improving cooking and baking skills from following a coeliac disease diagnosis * Having a better understanding of food and health in general following a coeliac disease diagnosis * Family genetic risk associated with coeliac disease * How you can help others when being diagnosed with coeliac disease * The importance of a support network when living with coeliac disease * Teaser of next week's guest episode Links Gluten Free Thoughts: Domino Effect & the Cost of Coeliac Disease & the Gluten Free Diet Join A Gluten Free Podcast Facebook Group 

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!

Build your personal brand and do something incredible for your small business with your own book. Learn how to land a publishing deal, write your book, launch and market it in our How to Get Your Book Published course and coaching program, kicking off soon. Are you stuck in the hard middle bit of your business wondering if you should keep going or let it go? In this coaching episode, Fiona breaks down how to tell the difference between a challenge worth pushing through and a dead-end that's wasting your time.You'll learn practical strategies for navigating the tough times in business, including how to recognize when slow progress is actually progress, when to adjust your tactics without abandoning your vision, and most importantly—when strategic quitting is actually the smartest move you can make.Fiona shares personal stories about recovering from a serious back injury, building this podcast through multiple setbacks, writing her books, and other challenges that taught her the difference between persistence and stubbornness.Key topics covered:How to identify if your business challenge is temporary or permanent5 practical strategies for pushing through difficult periods without burning outThe signs that it's time to walk away from something (and why that's not failure)Breaking big goals into manageable milestones when progress feels impossibleWhy adjusting your tactics is different from quitting your visionThe questions to ask yourself when you're feeling stuck or overwhelmedPerfect for: Small business owners, creative entrepreneurs, and anyone questioning whether their current business challenge is worth the effort.Resources mentioned: Seth Godin's book, The DipConnect with Fiona: Website: mydailybusiness.com Group Coaching: mydailybusiness.comA massive thank you to our sponsor 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:How to Get Your Book Published course Join our AI Chat Group for small business ownersGroup CoachingMy 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 ⭐️ Get your 2026 small business marketing, brand and AI systems sorted with 1:1 business coaching packages from a one-off session to 6-months of coaching. Build your personal brand and do something incredible for your small business with your own book. Learn how to land a publishing deal, write your book, launch and market it in our How to Get Your Book Published course and coaching program, kicking off soon. 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.

This week, I'm talking with Ashley Orr, the powerhouse baker behind Sweet Nothings Bakery and Cafe—a 100% gluten-free bakery operating out of a shared kitchen space. Yes, you read that right. Shared kitchen. Not a dedicated gluten-free facility. Sound familiar? For any planner who's been told by a convention center or hotel that “we can't do gluten-free,” Ashley's story is proof that it can be done—with the right knowledge, systems, and commitment. Diagnosed with a gluten allergy in 2019, Ashley didn't just change how she ate—she reimagined how to bake, launching her business to fill the flavor gap in gluten-free baked goods. Now baking alongside other (non-GF) businesses at Little Blue Bakehouse, she takes meticulous care to protect her products and her customers from cross-contact, and the results speak for themselves. In our conversation, we'll explore: • How Ashley safely operates in a non-dedicated kitchen • The protocols that protect her gluten-free guests • What venues and planners can learn from her model • Why SOPs—not just suppliers—are key to safe dining Whether you're serving 10 people or 10,000, this is a must-watch for anyone who's been told “we just can't do that.” Ashley is doing it—and doing it well. Let's talk about how.

Join us for an inspiring conversation with Shauna Fidler, founder of Design Farm and producer of the Basin Food Summit, as she takes us deep into British Columbia's Kootenay region—a place where local food culture thrives and producers connect directly with buyers who care.Shauna shares her journey from running a cookie shop in Calgary to pioneering gluten-free baking before it was mainstream, and eventually finding her home in the Kootenays where she now supports food producers through branding, packaging design, and the annual Basin Food Summit.Event Details: Basin Food Summit, November 6-8, 2025, Nelson, BC | www.basinfood.caWarning: This episode may cause extreme hunger and an irresistible urge to book a trip to the Kootenays.You can find Shauna here: https://www.linkedin.com/in/shauna-fidler-25226b241/Thank you to Field Agent Canada for sponsoring the podcast https://www.fieldagentcanada.com/

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. 

The cause of autism revealed—is it Tylenol? Is there an ideal probiotic for Crohn's Disease? Treating constipation by modifying the microbiome with botanicals; ACTION ALERT: If Congress has its way, 95% of natural hemp products with CBD/THC may be banned by year's end! The popular diet that reverses psoriasis; A daily habit that could save you from chronic back pain.

Build your personal brand and do something incredible for your small business with your own book. Learn how to land a publishing deal, write your book, launch and market it in our How to Get Your Book Published course and coaching program, kicking off soon. In this episode you'll learn:The surprising science behind why motivation actually comes AFTER action, not before itHow your brain's reward system and dopamine release work to create momentum when you take action firstThe role of the nucleus accumbens in triggering motivation through small actionsWhy waiting for motivation to strike is working against your brain's natural biologyPractical strategies to use your brain's reward pathways to overcome procrastinationHow to start the dopamine-motivation cycle with the smallest possible actionsWhy successful people don't wait for motivation - they create it through actionA massive thank you to our sponsor 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:How to Get Your Book Published course Join our AI Chat Group for small business ownersGroup CoachingMy 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 ⭐️ Build your personal brand and do something incredible for your small business with your own book. Learn how to land a publishing deal, write your book, launch and market it in our How to Get Your Book Published course and coaching program, kicking off soon. 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.

Leaky gut is a term that gets thrown around a lot - but what does it really mean, and how does it tie into celiac disease? In this episode, I break down leaky gut in simple terms so you can finally understand what's happening inside your body. You'll learn:·         What leaky gut actually is (without the science jargon)·         Why people with celiac disease are more prone to it·         The everyday triggers that make it worse·         The symptoms to watch for, from bloating and fatigue to rashes and food sensitivities·         Simple steps you can take to start repairing your gutI'll also share why focusing on gut healing is one of the most important things you can do after a celiac disease diagnosis.Download your free 3 Day Gut Reset eBook herehttps://belindawhelan.myflodesk.com/3dayreset

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.

Today, Fiona chats to Lucy Lumen - photographer, YouTuber, content creator, and creative business mentor who has built a thriving online business alongside her husband.In this episode, you'll learn:• How Lucy went from working in hospitality for 10+ years to accidentally building a photography and videography business• Why she decided to pivot away from client work and go all-in on YouTube content creation• Her process for creating 8 YouTube videos per month across two channels while managing Substack and social media• How sponsorships (not ad revenue) make YouTube financially sustainable as a full-time career• The reality of working with your spouse and managing business partnerships• Why developing a distinct personal style is more important than technical perfection in the age of AILucy shares honest insights about the realities of content creation, building a creative business, and how to turn your passion into sustainable income while maintaining work-life balance.A massive thank you to our sponsor 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.comConnect with Lucy LumenInstagram: @lucy_lumenSubtack: Love LucyYouTube: The Lucy Lumen ShowYouTube: Lucy LumenWebsite: lucylumen.com Resources mentioned:Join our AI Chat Group for small business ownersGroup CoachingMy 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.

If we could all get even some SunOven Lovin', our world would be such a Happier and better place. Listen and find out why, as well as get some SunOven Lovin' for yourself. You will definitely be Happy you did. We would like to give a special thanks to the owner and workers at Sun Oven Bakery in Ojai, California for the interview as well as their delicious chocolate chip scones. Here is their information if you would like visit them in person or on their website and get a little SunOven Lovin' for yourself. Make sure you tell them Happy Life Studios sent ya. SunOven Bakery Webpage: https://www.sunovengf.com/Address: 11420 N. Ventura Avenue Suite 107 Ojai, CA 93023Here's the link for our "Romancing the Scone" episode we mentionedPodomatic: https://www.podomatic.com/podcasts/happylife/episodes/2024-03-25T05_00_00-07_00YouTube: https://www.youtube.com/watch?v=DqRPEq2gDtQThe song we used for the intro was "Are You Happy" by Primitive Radio Gods. The ending song was "Make Someone Happy" by Jimmy Durante. We don't own any rights. Contact usLinktree: www.Linktr.ee/HappyLifeStudiosEmail: Podcast@HappyLife.StudioYo Stevo Hotline: (425) 200-HAYS (4297)Webpage: www.HappyLife.lol YouTube: www.YouTube.com/StevoHaysLinkedin: www.linkedin.com/in/steve-hays-b6b1186b/TikTok: www.tiktok.com/@happylifestudiosFacebook: www.Facebook.com/HappyLifeStudios Instagram: www.Instagram.com/HappyLife_Studios Twitter: www.x.com/stevehays If you would like to help us spread the HappyPayPal: www.PayPal.me/StevoHaysCash App: $HappyLifeStudiosZelle: StevoHays@gmail.comVenmo: @StevoHaysBuy Me A Coffee: buymeacoffee.com/HappyLifeStudioCheck: Payable to Hays Ministries or Steve Hays and send to 27240 213th Place S.E. Maple Valley, WA 98038

The Hotel Monroe, a hotel within Hilton's Tapestry Collection, has officially been recognized as the first full-service hotel in the US by the Gluten-Free Food Program (GFFP) as 100% gluten-free!Located in historic Monroe, this boutique hotel is perfect for not only stays but also hosting events. Listen for more about this amazing place!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.

Elizabeth sits down with Gail Becker, the founder of Caulipower, for a fun and inspiring conversation about what led her to take the leap from corporate comms to cauliflower-based innovation. Gail shares the convergence of three life-altering moments, her father's passing, her son's celiac diagnosis, and a growing sense of dissatisfaction in her career, that pushed her toward entrepreneurship, despite having no food industry experience. Together, they talk about the magic and mayhem of the early Caulipower days, navigating massive growth, building a team, defining your personal success, and staying true to your “why.” Episodes Here Say Hi To Elizabeth and Purely Elizabeth: Website | InstagramMentioned:  DEVOCIÓN | Gen See Beauty Gail: CAULIPOWER | @caulipower 

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.

Alanna T'ia of Columbia, MO shares how she became a 6-figure baker by creating a professional setup with streamlined systems, exceptional customer service, and consistent high-quality productsGet full show notes and transcript here: https://forrager.com/podcast/149