Podcasts about gluten free

Can Cafe Rio be restored to its former glory? Host Ali Vallarta, newsletter editor Terina Ria, and City Cast Salt Lake contributor Molly Miloscia talk about the new menu item that's a love letter (or apology) to Utahns. Plus, Salt Lake homes cost more than ever, picks of the week, and in our members-only segment: copy/paste coffee shops and unique alternatives. Resources and references: RSVP for 801 Day on Saturday, Aug. 1! Salt Lake home costs just hit a new record. See how much they're going for in your neighborhood. [Salt Lake Tribune] The tyranny of the algorithm: why every coffee shop looks the same [The Guardian] Gluten-free Pie & Beer Day event. Become a member of City Cast Salt Lake today! It's the best way to support our work and help make sure we are around for years to come.  Subscribe to our daily morning newsletter. You can also find us on Instagram @CityCastSLC.  Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: (801) 203-0137 Looking to advertise on City Cast Salt Lake? Check out our options for podcast and newsletter ads.

Send us Fan MailA Gluten Free PodcastEpisode 245 On today's episode we share the story of Isla's coeliac disease diagnosis told by her mother Isla and how they made the goal to run a marathon for coeliac disease awareness.What we'll cover:* Reflecting on Glenn and Harley's story a few weeks ago* How I found the story of Isla and her mum, Kirsty* Isla's coeliac disease symptoms * The pizza that changed everything* Trying to find the problem behind Isla's health issues* Isla being dismissed by health professionals* Isla's consistent sicknesses* Daycare employee suggesting to keep a food journal for Isla* Doctor testing for coeliac disease and confirming via repeated blood test* Relief after Isla's coeliac disease diagnosis* The worry and alertness still lingering* The transition to gluten free life for Isla* How Isla and Kirsty found the Edinburgh Marathon* The support around Isla's fundraiser for Coeliac UK* The amount of awareness needed around coeliac disease in the UK and throughout the world* My closing thoughts LinksFollow @coeliacmamma on InstagramRead our blog post on Isla's fundraiserOriginal article: Musselburgh girl 'smashes' junior marathon for Coeliac UKJoin A Gluten Free Podcast Facebook Group 

A visit to Beaufort, SC to meet the three owners behind Pure Cafe and Bakery — the region’s only fully celiac-safe, nut-free bakery, drawing customers from as far as Atlanta […] The post Pure Cafe and Bakery: Beaufort’s Only 100% Gluten-Free Bakery first appeared on Eat It & Like It.

In this episode of The Ash Said It Show, I had an exclusive interview with Ben Ripple, the visionary CEO and co-founder of Big Tree Farms, to uncover the truth behind ethical agriculture and global food sustainability. With over 20 years of expertise on the ground in Indonesia, Ben shares the untold story of how his brand is revolutionizing the industry by bridging the gap between smallholder farmers and conscious consumers worldwide. We dive deep into the critical distinction between "sustainability"—which often aims only to maintain the status quo—and "regenerative" agriculture, which actively heals the planet. Ben explains that when you choose products like Big Tree Farms' organic Coconut Aminos, you are supporting a supply chain that leaves the land and the farming community more resilient than before the harvest. Our conversation reveals the surprising, powerful intersection of soil health and human happiness. Working directly with over 19,000 smallholder farmers, Ben explains how moving away from industrial chemical models has restored economic agency, pride, and dignity to these communities. It is a profound lesson in how agricultural reform is, at its core, a human rights and wellness initiative. For shoppers feeling overwhelmed by greenwashing in the supermarket aisle, Ben provides an essential, actionable rule of thumb: demand radical transparency. He emphasizes that if a brand cannot name their farmers or articulate their sourcing story, they likely lack a genuine, ethical relationship with their supply chain. True, high-quality food brands should always be able to tell you the "Who" and the "Why" behind the product. Reflecting on his journey since moving to Bali in 2003, Ben discusses how his definition of success has evolved from local preservation to global, market-driven conservation. He argues that the old industrial model is broken and that the only viable way forward for global food brands is to treat their supply chains as living, interdependent ecosystems rather than linear, extractive pipelines. This episode is a must-listen for anyone interested in conscious consumerism, regenerative farming, and the future of healthy, ethical living. Tune in to The Ash Said It Show to learn how you can make more informed, impactful choices for your pantry and the planet. Connect with us and listen to the full episode of The Ash Said It Show to hear more from Ben Ripple about the future of food. Web: https://bigtreefarms.com Founded in 2003, Big Tree Farms is a pioneer in sustainable global agriculture and the world's leading producer of organic, coconut-based sweeteners and condiments. Headquartered with a deeply rooted supply chain at origin in Indonesia, the brand specializes in crafting high-quality, better-for-you pantry staples powered by pure coconut blossom nectar (locally known as Nira). Big Tree Farms bridges the gap between ancestral harvesting traditions and global wellness demands. By operating one of the world's most transparent, vertically integrated supply chains, they deliver clean-label, nutrient-rich food options while championing climate health and social equity. The company is globally celebrated for transforming coconut blossom nectar into versatile, allergen-friendly alternatives to traditional sugars, soy sauces, and marinades. Their signature offerings include Organic Coconut Sugars (available in Granulated, Golden, and Powdered formats) which offer a lower-glycemic, unrefined alternative to cane sugar with natural caramel notes. They are also widely recognized for their Organic Coconut Aminos, a beloved staple that serves as a certified soy-free, gluten-free, and low-sodium alternative to soy sauce, alongside an innovative line of rich, island-inspired sauces and marinades. At the heart of Big Tree Farms is a network of over 20,000 Indonesian farmer partners. The company operates a direct-trade model that empowers local communities, ensuring fair, transparent pricing and long-term economic stability. Because coconut blossom nectar is hand-harvested daily from living trees in thriving food forests, the process requires zero deforestation or environmental degradation. Through its commitment to Regenerative Organic Certified (ROC) practices and Fair for Life certifications, Big Tree Farms actively restores soil health, preserves traditional biodiversity, and fosters a sustainable food ecosystem for future generations. As a trusted ingredient supplier to major global food brands and a fixture on retail shelves across the Americas and beyond, Big Tree Farms continues to scale its impact. Fueled by institutional investments aimed at accelerating sustainable land use in Asia, the company continues to double its production capabilities while remaining fiercely dedicated to its original mission: creating good-for-you products that build a better-for-us world. - Ready to ignite the spark that levels up your entire life? Meet Ash Brown—the American powerhouse, motivational architect, and ultimate hype-woman dedicated to your personal and professional evolution. Ash is far more than a voice in the personal development space; she is a trusted ally who delivers a masterclass in real-talk wisdom and infectious energy. Whether you are navigating a crossroads or ready to scale your grandest ambitions, Ash fuels your journey with a high-octane blend of heart and hustle.

Send us Fan MailA Gluten Free Podcast Episode 244 My guest on today's episode is Associate Professor, gastroenterologist and world-leading coeliac disease researcher, Jason Tye-Din. We'll talk about the latest updates on the Interleukin 2 blood test, updated advice around oats as part of a gluten free diet and all the other incredible research he and his team at WEHI are currently undertaking. What we'll cover: * Introducing Jason and our previous episode together * How coeliac disease is a systemic autoimmune disease that affects all parts and organs of the body * How the Interleukin 2 diagnostic tool works * Interleukin 2 blood test being used in various other coeliac disease research trials * Interleukin 2 blood test used in the Gluten Threshold Study to determine if T cells are being activated when participants are ingesting very low levels of gluten * Interleukin 2 (IL-2) blood test soon to be used in a trial involving children * Updates around this blood test and implementation plans * Non-biospy approach in diagnosing coeliac disease and how IL-2 could play a part in this * Working on a salivary coeliac disease test * How the IL-2 test might work in people with potential coeliac disease * Gluten Threshold Study and how IL-2 was used in the study * The response from the Gluten Threshold Study * World Health Organisation reference threshold for gluten and possibility to clear up confusion around ‘may contain gluten' statements * Defining an action level in a standard serve of food * Jason's advice on enzymes that claim to break down small amounts of gluten * Importance of not using symptoms as a measure of being glutened or not * Possible adjunct management drugs and other therapeutics other than a strict gluten free diet for people with coeliac disease* Advice for oats as part of a gluten free diet for Australian adults and children living with coeliac disease * ENDIA (Environmental Determinants of Islet Autoimmunity Study) updates * Eotaxin and brain fog coeliac disease study * Pros and cons around population screening of coeliac disease * NSW school children being tested for coeliac disease and Type 1 diabetes * International Celiac Disease Symposium 2026 in Melbourne Links Contact the nurses to be involved in WEHI studies - coeliac@wehi.edu.au Professor Jason Tye-Din's previous podcast appearanceSuitability of Oats as part of a gluten free diet for Australians living with coeliac disease ENDIA study https://www.icds2026.org/ Coeliac Disease Research LabJoin A Gluten Free Podcast Facebook Group 

Kat Cermelj describes how to bake gluten-free goodies that taste as good as the real thing.

We head to Oaks for one of the nation's largest celebrations of gluten-free living. Abby Helman Kelly, founder of the Wicked Gluten Free Expo & Food Festival, joins us to talk about creating a safe and delicious experience for people living with celiac disease, gluten sensitivity, and food allergies. Learn what visitors can expect from more than 110 gluten-free vendors, cooking demonstrations, family activities, and a special "Freedom from Gluten" celebration honoring America's 250th anniversary. Wicked Gluten Free Expo & Food FestivalSaturday, July 18, 202610:00 a.m.–5:00 p.m.Greater Philadelphia Expo Center100 Station Avenue, Oaks, PAMore than 110 gluten-free restaurants, bakeries, food trucks, brands, and exhibitors.Timed-entry tickets start at $27.50 for adults and $8 for children ages 6–12. Children 5 and under are free, and parking is included.Website: https://wickedglutenfree.comFacebook: Wicked Gluten FreeInstagram: @wickedglutenfree  

What if Benjamin Franklin was America's very first rock star? On this episode of What's Going On, we meet the creative team behind The Sound of America, an original Philadelphia musical that reimagines one of our nation's Founding Fathers through 23 original rock songs, an all-Philadelphia cast, and an unforgettable theatrical experience. Actor Kohl Pilgrim, who stars as Benjamin Franklin and Kaedon Knight, who plays the villain, Lord Alexander Wedderburn, discuss the inspiration behind the production, its unique post-show walking tours through historic Old City, and why supporting Teen Cancer America is at the heart of the show. The Sound of America:Now through August 1, 2026FringeArts, PhiladelphiaFeatures an all-local cast, original music, and post-show Old City walking tours.A portion of ticket proceeds benefits Teen Cancer America.Website: https://www.thesoundofamericamusical.comInstagram: @soundofamericamusicalFacebook: @soundofamericamusical  Then, we head to Oaks for one of the nation's largest celebrations of gluten-free living. Abby Helman Kelly, founder of the Wicked Gluten Free Expo & Food Festival, joins us to talk about creating a safe and delicious experience for people living with celiac disease, gluten sensitivity, and food allergies. Learn what visitors can expect from more than 110 gluten-free vendors, cooking demonstrations, family activities, and a special "Freedom from Gluten" celebration honoring America's 250th anniversary. Wicked Gluten Free Expo & Food Festival:Saturday, July 18, 202610:00 a.m.–5:00 p.m.Greater Philadelphia Expo Center100 Station Avenue, Oaks, PAMore than 110 gluten-free restaurants, bakeries, food trucks, brands, and exhibitors.Timed-entry tickets start at $27.50 for adults and $8 for children ages 6–12. Children 5 and under are free, and parking is included.Website: https://wickedglutenfree.comFacebook: Wicked Gluten FreeInstagram: @wickedglutenfree

Carolyn Haeler shares her personal experience with celiac disease and how it led her to start a gluten-free cookie company. She explained that while she could live without pasta, gluten-free cookies presented a particular challenge due to the removal of key baking ingredients like wheat flour, butter, and eggs. Carolyn also discussed the extensive presence of gluten in various food products beyond obvious sources, highlighting how it's used as a color, preservative, and filler in many everyday items. Carolyn's story is a living example of turning adversity and self-evaluation into meaningful change. After her Celiac disease diagnosis, she left behind a successful finance career to recreate a staple everyone misses on a gluten-free diet: truly delicious cookies. She spent months experimenting and learning from her early baking missteps, transforming each setback into a step forward (in a way that perfectly embodies your message). Now, her company offers award-winning gluten free cookies and flours, including Best Product winners by Food & Beverage Magazine for two consecutive years and a recent nod from Good Housekeeping as a Best Snack of 2025 for the Coconut Oatmeal Cookies. Carolyn Haeler is the founder of Mightylicious Gluten Free. Find more information at mightylicious.com and follow on Instagram @mightyliciousfoods Visit ConfidenceThroughHealth.com to find discounts to some of our favorite products.Follow me via All In Health and Wellness on Facebook or Instagram.Find my books on Amazon: No More Sugar Coating: Finding Your Happiness in a Crowded World and Confidence Through Health: Live the Healthy Lifestyle God DesignedProduction credit: Social Media Cowboys

On the latest Celiac Project Podcast: Cam shares highlights from a spring road trip to Asheville, NC, and the Smoky Mountains of Tennessee. From dedicated gluten free restaurants and incredible comfort food to mountain golf and scenic views, he recounts a memorable gluten free travel experience packed with great eats, fun adventures, and plenty of tips for anyone planning a visit to the area.Listen to the full episode here: celiacprojectpodcast.libsyn.comI 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.

Send us Fan MailA Gluten Free Podcast Episode 243On today's episode we have an inspiring story from the UK about a young girl named Harley. It's told from the perspective of her father Glenn Hansen, detailing how his daughter's personal struggles with coeliac disease led her to climb the mountain top to raise funds and awareness, figuratively and literally! What we'll cover: * How I found out about this news story within our gluten free community from a former podcast guest and a podcast listener connecting me with Glenn, the father of Harley* Harley's coeliac disease symptoms leading up to her coeliac disease diagnosis * Avoiding the gluten challenge and diagnosing off raised coeliac disease antibody levels * How Harley, Glenn and the family have adjusted to gluten free life for Harley * Struggles Harley and the family have * How much Harley and the family have learned since her coeliac disease diagnosis * Harley beginning to advocate and educate others about her coeliac disease and gluten free diet * How the idea for the climb came about * Preparing Harley for the climb * Raising money and awareness through the climb * Response from the coeliac disease and gluten free community within the UK and throughout the world LinksHarley's Just Giving pageRead Harley and Glenn's climb for Coeliac UK Original news report leading up to the climbNews report after the climbA report about the response from the post climb articleFacebook page on Harley's trainingJoin A Gluten Free Podcast Facebook Group 

Are your blood markers telling you and your doctor the whole story? Chronic inflammation is the silent driver behind nearly every major disease, and the good news is that your lifestyle choices decide the outcome. Don't wait for a life altering diagnosis to take action.In this episode of Salad With a Side of Fries, host Jenn Trepeck breaks down how blood markers move, how preventable diseases develop, and why epigenetics means your genes are not your fate. If you have ever felt like your health was out of your hands, this episode will change the way you think about your daily choices.What You Will Learn in This Episode:✅ Why chronic inflammation is considered the root cause of virtually every major illness and how oxidative stress accelerates disease progression in the body.✅ How epigenetics reveals that your lifestyle choices, not just your genetics, impact disease-related genes.✅ What specific blood markers to track for heart disease, type 2 diabetes, liver disease, and kidney disease, and realistic timelines for improving them.✅ How to advocate for yourself in a medical system still rooted in a prescription-first approach, and how to ask your doctor for the time and space to make disease prevention changes first.The Salad With a Side of Fries podcast, hosted by Jenn Trepeck, explores real-life wellness and weight-loss topics, debunking myths, misinformation, and flawed science surrounding nutrition and the food industry. Let's dive into real-life wellness and weight loss, including drinking, eating out, and skipping the grocery store.TIMESTAMPS:00:00 Preventable diseases don't have to be your story and what blood markers can and cannot tell you05:55 The most common diseases: heart disease, type 2 diabetes, and cancer and how they are linked to lifestyle choices06:46 Epigenetics explained: how your daily habits turn disease risk genes up or down17:21 Lifestyle choices, from gut health to the brain to the endocrine system, impact every organ system20:10 Oxidative stress and free radicals explained: the science behind chronic disease25:01 Lifestyle choices that support overall health rather than disease and healthcare 3.0, being your own advocate32:12 Discussion of food with no labels; vegetables, fruit and lean meat36:19 Movement as disease prevention: why sitting all day quietly drives chronic illness more than we realize41:06 Longevity, community, connection, sleep, and stress management as overlooked pillars of health42:05 Blood marker timelines: how fast insulin, A1C, cholesterol, and blood pressure respond to lifestyle changesKEY TAKEAWAYS:

If you've tried any gluten free bread products, chances are they left you with either an odd taste or poor texture. Alicia Lang, Community Manager and Nutrition Expert for Queen Street Bakery, educates us on how gluten free can be healthy and taste great. Alicia explains that Queen Street Bakery focuses on using high-quality, nutrient-dense ingredients like chia seeds to ensure both taste and health benefits, rather than compromising nutrition for taste. The discussion includes the importance of gluten-free products for those with celiac disease or gluten sensitivities, noting that many gluten-free options on the market lack proper nutrition. Consumers should hold food manufacturers to a high standard to ensure products are in-fact gluten free, verifying through third party testing procedures. Cross contamination during production could cause health reactions for certain consumers.  As a Registered Dietitian with a Master's in Health Science, Alicia combines scientific expertise with a genuine passion for making food that's both delicious and nourishing. Learn more at www.queenstreetbakery.com and follow them on Instagram @queenstreetbakery Visit ConfidenceThroughHealth.com to find discounts to some of our favorite products.Follow me via All In Health and Wellness on Facebook or Instagram.Find my books on Amazon: No More Sugar Coating: Finding Your Happiness in a Crowded World and Confidence Through Health: Live the Healthy Lifestyle God DesignedProduction credit: Social Media Cowboys

The ingredient maltodextrin can be made from wheat starch, but most commonly it's made from cornstarch. It's considered gluten-free regardless of starch source. Wheat starch and wheat starch hydrolysates may be included in foods labeled gluten-free provided that use of the ingredient does not cause the food product to contain a level of gluten at or above 20 ppm.Products certified gluten free that contain maltodextrin are considered safe to eat.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.

Retired Federal Judge Nancy Gertner discussing the expected Supreme Court rulings from this morning, and a DOJ subpoena for Washington Post and WSJ reporters.Sue O'Connell discusses the state of Massachusetts ballot questions, and the Washington Post's test of chatbots' political biases.Amherst professor Ilan Stavans discusses his forthcoming anthology of religious writings — "A Nation Wrestles With God: American Prophets, Philosophers, and Firebrands"Dusty Rhodes of Sail Boston previews this summer's Sail250.And, One Long Earring graces Studio 3 ahead of a show this weekend at the Crystal Ballroom.

#137Josh sits down with Jenn Saesue and Chat Suansilphong, co-founders of 55 Hospitality, recorded at Bangkok Supper Club. Chat learned to cook in his father's restaurant in Thailand before the CIA and Colicchio & Sons. Jenn opened her first restaurant at 22 and watched it fail. The two met managing a Thai restaurant group in Hell's Kitchen, then built Fish Cheeks, Bangkok Supper Club, Fish Cheeks Williamsburg, and the allergen-free Bub's Bakery. The thread through all of it: do fewer things, do them with intention, and trust people to run them.Jenn and Chat explain why Fish Cheeks opened with under twenty items and no pad thai, even after friends asked if they were stupid (pad thai, Chat notes, was pushed by the Thai government and is something most Thai people eat once a year). They get into refusing to dial down the spice, why sourcing is the only real moat once recipes leak, and why the stigma against machines in a kitchen is both shortsighted and bad for keeping good cooks. The back half turns to Bub's Bakery, born from her husband's intolerances and a seventeen dollar chocolate truffle at the green market, built with Chef Melissa Weller (Per Se, Bouchon, Sadelle's) on one rule: taste good first, allergen-free second.Links and resources

Send us Fan MailA Gluten Free PodcastEpisode 241 On today's episode I share 5 protocols I've added to my health routine since my coeliac disease diagnosis. When you're diagnosed with coeliac disease, it's not all just about going gluten free. There's so much more we can do to help our physical and mental health. What we'll cover: * Cold therapy and ice baths * My episode with Benjamin Berry on the podcast * The benefits of yoga, especially when I'm having a flare up * Going to the gym or exercising in some capacity * Importance of strength training for bone health * Meditation and sound baths * Recent collaboration of yoga, sound bath, Wim Hof breathing and ice bathsLinks Episode with Certified Wim Hof Instructor, Benjamin Berry Wim Hof breathing video Founder of The Bone Clinic, Belinda Beck episode Boho Beautiful meditation 10 Minute guided meditation by Annie & JustinYoga, sound bath, Wim Hof breathing & Ice baths event Join A Gluten Free Podcast Facebook Group

This gluten free community comes together to fight against ignorance and misinformation. Gluten free podcasters from both Australia and the US (including me) gathered to talk about the recent comments made by Robby Hoffman on the Call Her Daddy Podcast, how the gluten free community has responded and how we can improve coeliac disease and gluten free awareness moving forward together.Listen to the full episode here: https://podcasts.apple.com/us/podcast/gluten-free-podcasters-roundtable-discussing-the/id1596543624?i=1000772647009I 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 of Girl Talk with Tay, I sit down with Violet Witchel, food creator, Culinary Institute of America graduate, MasterChef contestant, and author of an upcoming cookbook, to talk about building a career in food, creating viral recipes, and culinary education, and the mindset behind long term success.Violet shares how she started posting content during the pandemic and unexpectedly built a thriving online community around cooking and recipe development. What began on TikTok evolved into a full time business, opening doors to MasterChef, culinary school, brand partnerships, and her upcoming cookbook.We talk about her experience on MasterChef and the difference between being an elevated home cook and a professional chef. Violet also shares why attending the culinary institute became such an important part of her journey and how it helped strengthen her skills, confidence, and credibility in the food industry.We also dived into the recipes that put Violet on the map which is her Dense Bean Salads. She shares how they took off online, why they resonated with so many people, and how that momentum helped shape the next chapter of her career.Beyond recipe creation, Violet shares practical cooking tips every home cook can use. We discuss mise en place, kitchen organization, efficient cooking habits, and simple systems that make preparing meals more enjoyable.We also explore how Violet spots emerging food trends, why she believes eating habits are evolving, and what she sees ahead in the food and wellness space.Finally, Violet gives us a behind the scenes look at her upcoming cookbook featuring high-fiber, gluten-free recipes, dozens of new Dense Bean Salads, easy weeknight dinners, breakfast ideas, and culinary techniques designed to make cooking feel more approachable.xo, Tay⸻Follow Violet Witchel!

On the latest Celiac Project Podcast: Mike and Cam tackle a wave of misinformation and negativity swirling through the celiac and gluten-free community after recent viral comments dismissed gluten-related illnesses as “not real.” They unpack why these jokes miss the mark, how misinformation spreads, and the importance of pushing back with facts, humor, and unity. Along the way, they explore divisions within the gluten-free world, social media fatigue, and why authentic community support matters now more than ever.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.

Colleen Kavanagh, CEO of Zego, shares how she's leveraging a $3 Million USDA grant to expand Zego's capacity and enhance the U.S. gluten-free grain supply chain through the acquisition of a processing facility. She talks about the importance of listening to farmers, explains why Montana oats are the cream of the crop, and shares how she's helping build the future of purity verified and nutrient dense foods. Discover how her inclusive approach supports U.S. farmers, reduces costs for brands, and promotes a better food future for all.Key Topics:Zego Foods and CIVC Montana's acquisition of a processing facility in MontanaThe expanded capacity and cost reduction for her brand, Zego FoodsHow she's helping other brands save up to a $1 their retail priceThe importance of listening to farmers and customers before defining services, pricing, and processesSecuring and then re-securing the $3M USDA grants for expansionSupporting U.S. farmers and brands in gluten-free grain processingHow Colleen is using AI to be more confident and efficient in her businessHow the new business model helps Zego Foods lean into its missionZego's Purity Verified commitment and expansionPartnering with Edacious to measure nutrient density of regenerative grainsSound bites:“If we can decrease a brand's cost by say 25 cents at the mill between co-packing and milling, that saves them a dollar on price point on the shelf.”“We have developed a new way of pricing organic grain so that it is a lower price add-on compared to conventional to really encourage brands to go organic.” “The rug was ripped out from underneath us. So by providing that transparency into what was happening with us on the ground and what it meant for other people, it gave people like OTA and CCOF the information that they needed to then go and tell those stories on our behalf in DC.”“Hulless oats are higher in protein and fiber and iron. Those oats only like to grow in arid climates. So Montana is perfect. We're high, we're dry. We have the right growing season.”“Vertically integrating has been fascinating and I have learned so much by listening. I came into this not knowing very much about farming, milling, equipment, or B2B sales for that matter.”“I just listened to their problems. And that's how I got to learn more and more about just how challenging it is, what we're asking them to do and what we really need to do to support their business if we want them to support ours.”“Zego Foods at its heart is 51 % for-profit company and 49 % advocacy organization.”“We test for about 500 different pesticides, and for mycotoxins, gluten allergens and the big four heavy metals. All of that is traceable.”Chapters:03:00 Introduction and Guest Background05:51 Winning the USDA Grant for Grain Expansion09:16 Challenges of Growing Gluten-Free and Organic Crops12:29 Lower Margins and Volume Strategies15:40 Implementing Vertical Integration in Grain Supply20:51 Supporting Farmers and Building Relationships24:27 Dealing with Weather and Supply Risks33:11 Montana Oats and Impact of Growing Conditions37:01 Working in Harmony with Nature46:06 Future of Purity Verification and Industry Data53:38 Favorite Snacks and Food Innovations54:03 Life-Changing Books and Learning61:40 What a Better World Means to Colleen01:03:28 Closing Remarks and Final ThoughtsLinks:Colleen Kavanagh on LinkedIn - https://www.linkedin.com/in/zegofoods/Zego Foods - https://zegofoods.comZego Foods on LinkedIn - https://www.linkedin.com/company/zego/Zego Foods on Facebook - https://www.facebook.com/ZEGOFoods/Zego Foods on Instagram - https://www.instagram.com/zegofoods/Zego Foods on X - https://x.com/ZegoFoodsZego Foods on YouTube - https://www.youtube.com/channel/UC9caEodIwrGchJ8wsSZ4UdA…Uncommon Business, Automate to Accelerate Program - https://theuncommonbusiness.co/Edacious, Nutrient Density and Toxicity Testing - https://www.edacious.com/……Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radio…The Food Institute - https://foodinstitute.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mike and Cam tackle a wave of misinformation and negativity swirling through the celiac and gluten-free community after recent viral comments dismissed gluten-related illnesses as "not real." They unpack why these jokes miss the mark, how misinformation spreads, and the importance of pushing back with facts, humor, and unity. Along the way, they explore divisions within the gluten-free world, social media fatigue, and why authentic community support matters now more than ever.

Fluent Fiction - Catalan: Empathy Ignites: A Gluten-Free Celebration in Sitges Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ca/episode/2026-06-17-22-34-01-ca Story Transcript:Ca: Les flamarades d'artifici il·luminaven el cel de Sitges mentre la comunitat es reunia per celebrar la Revetlla de Sant Joan.En: The fireworks illuminated the sky of Sitges while the community gathered to celebrate the Revetlla de Sant Joan.Ca: Les garlandes de llum i els colors de les banderes omplien l'ambient de festa al pati comunitari.En: The garlands of light and the colors of flags filled the atmosphere with festivity in the community courtyard.Ca: Marina observava l'escena des de la cantonada, conscient de la tasca que tenia per davant: cuidar que Arnau pogués gaudir de la barbacoa sense cap problema amb el gluten.En: Marina watched the scene from the corner, aware of the task ahead: ensuring that Arnau could enjoy the barbecue without any issues with gluten.Ca: Arnau estava prop de les taules, mirant amb certa frustració com els altres gaudien de paelles i botifarres.En: Arnau was near the tables, watching with some frustration as others enjoyed paellas and sausages.Ca: Feia poc havia descobert la seva intolerància al gluten i la idea de no poder tastar tots aquells plats tradicionals el deixava abatut.En: He had recently discovered his gluten intolerance, and the idea of not being able to taste all those traditional dishes left him dispirited.Ca: Marina s'acostà amb un somriure, decidida a ajudar-lo.En: Marina approached with a smile, determined to help him.Ca: "He portat algunes coses per a tu, Arnau", digué Marina, mostrant-li una bossa plena de sorpreses.En: "I've brought some things for you, Arnau," said Marina, showing him a bag full of surprises.Ca: Coneixia el seu millor amic suficientment bé per saber que no li agradava cridar l'atenció sobre la seva condició.En: She knew her best friend well enough to know he didn't like drawing attention to his condition.Ca: Així doncs, va buscar el lloc adequat on preparar-li els plats sense que fos evident.En: So, she looked for the right place to prepare his dishes without making it obvious.Ca: Mentre els altres torraven pa i carn, Marina començà a organitzar l'espai.En: While others grilled bread and meat, Marina began organizing the space.Ca: Va portar una bandeja neta per evitar la contaminació.En: She brought a clean tray to avoid contamination.Ca: Va col·locar-hi fruites fresques, formatges, i un embotit especial sense gluten que havia comprat aquell matí.En: She placed fresh fruits, cheeses, and a special gluten-free cured meat that she had bought that morning.Ca: I no va oblidar de preparar una amanida ben acolorida amb lletuga, tomàquet, i tonyina.En: She didn't forget to prepare a colorful salad with lettuce, tomato, and tuna.Ca: Arnau, en veure les atencions de Marina, no podia deixar de somriure.En: Arnau, seeing Marina's attentions, couldn't help but smile.Ca: "Gràcies, Marina", va dir, amb una mica d'emoció a la veu.En: "Thank you, Marina," he said, with a bit of emotion in his voice.Ca: La seva amiga li havia donat l'oportunitat d'obrir-se als altres sense preocupar-se.En: His friend had given him the chance to open up to others without worry.Ca: Poc a poc, alguns veïns es van començar a adonar dels preparatius especials de Marina.En: Gradually, some neighbors began to notice Marina's special preparations.Ca: La curiositat va portar en Marc, un dels veïns, a preguntar si el que havia sentit sobre les seves necessitats alimentàries era cert.En: Curiosity led Marc, one of the neighbors, to ask if what he had heard about Arnau's dietary needs was true.Ca: Marina va explicar amb senzillesa la situació d'Arnau.En: Marina explained Arnau's situation simply.Ca: A mesura que la nit avançava i les espurnes omplien l'aire, la conversa sobre el gluten va créixer entre la comunitat.En: As the night progressed and sparks filled the air, conversations about gluten grew within the community.Ca: Algunes famílies van prometre portar plats alternatius a futures festes, reflexionant sobre la importància de ser inclusius.En: Some families promised to bring alternative dishes to future gatherings, reflecting on the importance of being inclusive.Ca: La cerimònia del foc i les pregàries es van fer amb ànimes plenes d'esperança i comprensió.En: The fire ceremony and prayers were made with souls full of hope and understanding.Ca: L'endemà, Arnau va compartir amb Marina la seva gratitud.En: The next day, Arnau shared his gratitude with Marina.Ca: Havia après que, tot i les noves limitacions, no estava sol.En: He had learned that, despite his new limitations, he was not alone.Ca: Tenia amics com ella disposats a fer el que calgués per ell.En: He had friends like her willing to do whatever it took for him.Ca: Les onades del mar que s'escoltaven a la distància semblaven aplaudir la nit d'éxit i amistat.En: The waves of the sea heard in the distance seemed to applaud the night of success and friendship.Ca: Marina va sentir que havia après alguna cosa poderosa: amb creativitat i empatia, es pot transformar qualsevol dificultat en una oportunitat per a la unió i el creixement.En: Marina felt that she had learned something powerful: with creativity and empathy, any difficulty can be transformed into an opportunity for unity and growth.Ca: En aquella Revetlla de Sant Joan, amb el cel ple d'estels i les ànimes plenes de bondat, una nova llum va brillar en la comunitat de Sitges.En: On that Revetlla de Sant Joan, with the sky full of stars and souls filled with kindness, a new light shone in the Sitges community. Vocabulary Words:the fireworks: les flamarades d'artificithe courtyard: el pati comunitarithe garlands: les garlandesthe task: la tascathe corner: la cantonadathe barrels: les botifarresthe tray: la bandejathe contamination: la contaminacióthe cured meat: l'embotitthe smile: el somriurethe emotion: l'emocióthe attention: l'atencióthe voice: la veuthe preparations: els preparatiusthe curiosity: la curiositatthe neighbors: els veïnsthe needs: les necessitatsthe ceremony: la cerimòniathe prayers: les pregàriesthe hope: l'esperançathe gratitude: la gratitudthe limitations: les limitacionsthe waves: les onadesthe distance: la distànciathe success: l'èxitthe friendship: l'amistatthe creativity: la creativitatthe empathy: l'empatiathe opportunity: l'oportunitatthe kindness: la bondat

Discover why gluten-free nutrition and natural metabolism support could be the missing link to sustained energy and peak performance. We unpack the science behind thermogenesis, plant-based botanicals, and real-world results for ambitious men over 40. Lopes Alpha Enterprises LLC City: Sheridan Address: 30 North Gould Street Website: https://alphamaleleadership.com/ Phone: +1 757 985 1713 Email: joaolopespaypal@gmail.com

Everyone is asking AI about their diet. Recipes, meal plans, protein targets, what to eat for weight loss. And some of what it spits out is genuinely useful. Some of it is wrong. And some of it, as one American celebrity found out the hard way after buying a fake celebrity-endorsed Jell-O diet, can actually make you unwell. This week Leanne and Susie give their honest take on exactly what AI can and cannot do when it comes to nutrition, where it is actually worth using, and the specific reasons why it will never replace the kind of personalised advice that accounts for who you actually are. Then they go deep on one of the most-requested topics the show has ever had: a comprehensive guide to the best gluten-free products in Australian supermarkets right now. In this episode: The Jell-O diet scandal that kicked off this conversation, why fake celebrity diet endorsements generated by AI are now a genuine public health concern, and how to spot them Where AI genuinely helps with nutrition, including getting recipe ideas from pantry leftovers, converting a meal plan into a shopping list, and even making your food photography look better The critical limitations of AI diet advice: why it defaults to population averages, cannot account for your individual nutrient needs, does not know the Australian supermarket, and will simply agree with whatever you tell it rather than pushing back when you are wrong Why accountability is the single biggest thing AI cannot replicate, and why that matters more than most people realise when it comes to actually getting results The gluten-free product guide for Australian supermarkets in 2025: Leanne and Susie's current recommendations across bread, crackers, cereals, frozen meals, sauces, snacks, and more, including the specific brands and products they actually recommend to their celiac and gluten-intolerant clients Why newly diagnosed celiac clients make one consistent mistake with gluten-free eating, and the simple shift that saves money and dramatically improves nutrition at the same time The Health Lab Pistachio and Rose Protein Super Treat reviewed: beautiful packaging, white chocolate as the first ingredient, and 12% saturated fat. Is it a protein bar or a chocolate bar with good PR? How to eat well after leaving home on a tight budget: the smartest protein sources for young people who have zero cooking experience, very little money, and a toaster Shop Designed by Dietitians: If your diet needs a boost of protein, creatine, magnesium, or collagen, explore the evidence-based range formulated by two Australian dietitians at designedbydietitians.com Keep sharing The Nutrition Couch with the people in your life who need it. Over 5.5 million downloads and counting.See omnystudio.com/listener for privacy information.

Send us Fan MailA Gluten Free Podcast Episode 240 My guests on today's episode are my fellow gluten free podcasters from both Australia and the US. We'll talk about the recent comments made by Robby Hoffman on the Call Her Daddy Podcast, how the gluten free community has responded and how we can improve coeliac disease and gluten free awareness moving forward together. What we'll cover: * Gluten free podcasting hosts introducing themselves * Giving context to the discussion between Robby Hoffman and Alex Cooper * Initial thoughts and feelings from us * Discussing Robby and Alex's influence and level of awareness around coeliac disease * Ignorance stemming from a lack of experience dealing with coeliac disease yourself or knowing a loved one who does* Difference of laughing with versus laughing at the gluten free community * Gluten Is A Joke Documentary coming out soon to talk about coeliac disease and the gluten free diet to help people be informed * When humour doesn't land from a comedian, using shock value * How jokes, ignorance and misinformation is hurting our gluten free community * The response from the coeliac and gluten free community following Robby and Alex's comments on the podcast * Reaching out to the podcasting hosting sites and sponsors to complain * The importance of working together as a gluten free community * How we can move forward together and combat the torment and misinformation within society around coeliac disease and the gluten free diet * The positive side of living a gluten free life * The importance of one-on-one conversations * Closing thoughts and calls to action Links Robby Hoffman's Controversial Jokes on Call Her Daddy Spark Strong Internet ReactionThe Good Gluten Free Grub Podcast & follow Lorin on Instagram You Had Me At Eat & follow Jules Shepard on Instagram & follow Erica of Celiac and the Beast on Instagram The Gluten Free Advocate Podcast & follow Ashley on InstagramGluten Free News & follow Andrea on Instagram The Healthy Celiac Podcast & follow Belinda on InstagramThe Celiac Project Podcast and follow Mike on Instagram  Join A Gluten Free Podcast Facebook Group 

Send us Fan MailRemoving gluten can feel overwhelming at first, particularly when so much of our food culture revolves around bread, pasta, cereals, and convenience foods. Yet one of the biggest lessons I've learnt after more than a decade of being gluten-free is that success isn't about finding perfect gluten-free replacements for everything you used to eat.It's about discovering new foods that you genuinely enjoy.In this episode, I share five of my favourite gluten-free swaps that I use regularly in my own kitchen and recommend to clients. From courgetti and buckwheat to quinoa porridge and tamari, these simple alternatives can help you build a more varied, nutrient-dense diet without feeling restricted or deprived.We also explore why some people don't tolerate oats as well as expected, where hidden sources of gluten can sneak into your diet, and why focusing on what you can add often makes dietary changes far more sustainable than focusing on what you're removing.Whether you're newly gluten-free, supporting an autoimmune condition, or simply looking for fresh meal ideas, this episode is packed with practical inspiration.In this episode, we discuss:Why gluten-free living doesn't have to feel restrictiveThe mindset shift that makes dietary changes easier to maintainCourgetti as an alternative to traditional pastaWhy tamari and coconut aminos are useful gluten-free staplesQuinoa porridge and chia pudding as alternatives to oatsThe nutritional benefits of buckwheatNori wraps and lettuce wraps as alternatives to sandwichesHidden sources of gluten that many people overlookHow to build a naturally gluten-free diet using whole foods

Gluten-free baking can be hard to perfect because so much baking relies heavily on the gluten in wheat flour for structure. But there are so many different flours you can use —coconut, chickpea, almond, rice, tapioca, and more— and once you get the hang of it, it's easy! Start with these lovely cheesy bites. They're like a mini cheese scone and entirely moreish. Chickpea flour forms the base, so they're packed full of protein and whilst not exactly light and fluffy and calling out for jam and cream, they ARE super cheesy, rich and delicious! Ingredients 1 cup chickpea flour 1 level tsp baking powder ½ tsp salt 4 tbsps. chilled butter 1 cup grated cheddar ¾ cup Greek yoghurt Method Heat the oven to 180C fan bake. Line a baking tray with baking paper. Mix the dry ingredients in a large bowl or a food processor. Grate in butter if using a bowl, or cut into rough chunks if using a food processor and pulse until resembles coarse breadcrumbs. Add cheese and toss to combine, then add in the yoghurt and stir or pulse until it comes together to form a scraggy lump. Turn the dough out onto a floured bench and knead lightly and briefly. Take large tablespoons of the dough and roll into a ball before placing on the tray. Bake for 15 minutes or until puffed and golden brown. Serve warm or cold. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Are you struggling to see results on a gluten-free diet? You're not alone—and you're not crazy. In this powerful module of the *Glutenology Health Matrix*, Dr. Peter Osborne breaks down **why up to 92% of gluten-free dieters still experience symptoms**, and what most people (and doctors!) get wrong.In this video, you'll learn:✅ The truth about "Gluten-Free Whiplash"✅ Why the *traditional* gluten-free diet keeps people sick✅ The most common mindset traps and how to overcome them✅ Hidden gluten, cross-contamination, and dangerous food additives✅ How to rewire your relationship with food for long-term success✅ The shocking truth about meat glue, processed foods, and even medicationsThis is a MUST-WATCH if you're newly diagnosed, plateauing, or simply looking to optimize your gluten-free lifestyle the *right* way.

Pride, Joy, standing up loud and proud, love and lots of gluten free yummies

Something on your mind? Erica & Jules would love to hear from you! In this episode, Jules and Erica visit with Caitilin from The Celiac in ItalyThis episode covers:Thinking you might have cancer instead of being diagnosed with celiac diseaseHaving multiple autoimmune disease conditions on top of celiac diseaseMoving to Italy in the middle of a pandemicHow Catalin started The Celiac in ItalyDo celiacs in Europe really buy all their gluten-free food at a pharmacy?Do celiacs in Europe get a stipend to buy gluten-free food?How to work with The Celiac In Italy for the best gluten-free travel in ItalyIs the bread really different in Europe? Is eating bread in Italy safe for people with celiac disease?How The Celiac in Italy is expanding into Europe with Celiacs in EuropeVisit Catalin on Instagram at https://www.instagram.com/celiacinitaly/ and on her website https://celiacinitaly.com/aboutContact/Follow Jules & EricaFind us on IG @CeliacandTheBeast & @gfJulesFollow us on FB @gfJules & @CeliacandTheBeastThreads @CeliacandTheBeast & @gfJulesEmail us at support@gfJules.comFind more articles, recipes & info at gfJules.com & celiacandthebeast.comThanks for listening! Be sure to subscribe!**some links may be affiliate links; purchasing through these links will not cost you more, but will help to fund the podcast you ❤️

If your family does not deal with food allergies, it can be easy to assume this episode is not for you. But after this conversation with Kathlena, The Allergy Chef, I think every parent will walk away with more empathy, awareness, and practical tools for helping all kids feel included.Kathlena's stories are powerful, heartbreaking, and deeply hopeful. We talked about the hidden isolation many families experience and the surprisingly simple ways we can make our homes, classrooms, and communities safer and more welcoming for everyone.In this episode, we discuss:Why many families with food allergies feel socially isolated — even during everyday gatheringsThe emotional story of a 12-year-old receiving her very first safe birthday cakeSimple ways to include kids with food allergies without making things complicatedWhy “food-free” gatherings can sometimes be the best solutionWhat parents often misunderstand about severe food allergies and cross-contaminationHow empathy and communication can completely change a child's experienceWhy schools and parents need to advocate earlier and more openlyPractical ways to teach kids kindness, flexibility, and inclusion around food differencesThis conversation is such an important reminder that connection matters more than perfection — and that small acts of thoughtfulness can have a lifelong impact on a child.You can watch Kathlena in action at this year's #LifeSkillsNow summer camp. She teaches teens how to turn basic ground meats into an amazing variety of dinners. Her workshop is SO GOOD! Don't miss out – register now. Resources We Mention for Including Kids with Allergies45 Easy Non Food Birthday Celebration Ideas for SchoolFood Allergies and the Art of Hospitality: Tips for Hosts and GuestsAllergies are also a good reason to eliminate team sports snacksSee Kathlena's cookbooks hereStart your kids making simple snacks now at raisinghealthyfamilies.com/podcastsnacks.Kitchen StewardshipRaising Healthy Families follow Katie on Instagram or FacebookSubscribe to the newsletter to get weekly updatesYouTube shorts channel for HPHFind the Healthy Parenting Handbook at raisinghealthyfamilies.com/podcastAffiliate links used here. Thanks for supporting the Healthy Parenting Handbook!

Send us Fan MailWhat if I told you that your protein bar, your “clean” skincare, your microbiome test, and half the wellness advice clogging your feed are built on marketing first and evidence second?Yeah. This episode got spicy.I sat down with Timothy Caulfield, bestselling author and expert on health misinformation, to talk about why science is simultaneously one of our best tools and one of the easiest things to manipulate. We got into everything from predatory scientific journals to why putting the word “protein” on a candy bar suddenly makes us think it's health food. We talked about microbiome mania, gluten-free panic, hormone obsession, supplements, clean beauty, and why marketers love complicated science words that most of us don't fully understand.Tim explains how “scienceploitation” works. Basically, researchers hype findings because academia rewards attention, media rewards sensationalism, and companies swoop in to sell us products wrapped in scientific language. The result? We're all walking around terrified of toxins, buying personalized wellness plans, and wondering if we need a stem cell smoothie or a sleep tracker to survive adulthood.We also talked about why this stuff feels so personal. Once we build an identity around a health belief, questioning it can feel like a personal attack. And honestly? I saw myself in that conversation more than once.One of my favorite parts was Tim's reminder that health is mostly boring. It's movement, sleep, relationships, whole foods, not smoking, not drinking too much, and doing things you actually enjoy. No magic peptide. No expensive optimization stack. No wellness guru whispering secrets from a cold plunge.This conversation made me think a lot about fear, certainty, and how badly we all want a shortcut. And honestly, it reminded me that being informed is important, but being obsessed is exhausting.What's Inside:Why marketers love words like “microbiome,” “toxins,” and “clean”How science hype and predatory journals confuse the publicThe truth about gluten-free diets, protein products, and personalized wellnessWhy real health is usually simple, unsexy, and not sold in a supplement aisleIf this episode taught me anything, it's that critical thinking is a form of self-care. You do not need to optimize every molecule in your body to be healthy. So, tell me, what wellness trend have you totally fallen for at some point? DM me on Instagram…I'd love to know!Mentioned in This Episode:The Certainty Illusion by Timothy CaulfieldTim Caulfield on InstagramOonagh Duncan on InstagramFit Feels GoodLeave me a voice note on Speak Pipe!

I have to tell you, this episode completely stretched my understanding of food allergies, chronic illness, and what it means to truly listen to your body.Kathlena, also known as The Allergy Chef, has one of the most unbelievable stories I have ever heard. She personally manages more than 200 food allergies and intolerances, was once given 30 days to live, and today somehow works as a chef helping other families navigate food restrictions with creativity and hope.But this conversation is not just about extreme allergies. It is also about paying attention to our kids, respecting what their bodies may be telling us, and understanding that no two humans respond to food the same way. Kathlena brings so much wisdom, humor, and perspective to a topic that can feel incredibly overwhelming for families.In this episode, we cover:How Kathlena went years without proper diagnosis despite severe reactionsWhat happened when she finally started eliminating foods on her ownWhy she believes kids should never be forced to eat foods they rejectWhat daily life looks like when you can safely eat only a handful of foodsHow food allergies changed the way her whole family cooked and ateWhy involving kids in food preparation builds confidence and resilienceThe surprising connection between chronic inflammation and obesityThe “five pillars of health” that helped transform her family's healthYou can watch Kathlena in action at this year's #LifeSkillsNow summer camp. She teaches teens how to turn basic ground meats into an amazing variety of dinners. Her workshop is SO GOOD! Don't miss out – register now. Resources We Mention for Food Allergies and HealingWhat's It Like for a Kid to Get Diagnosed with a Food Allergy?The No More Picky Eating Challenge isn't just for picky kids, but any families struggling with eating and tension at the dinner table Elimination diet tips and tricks for families with childrenFree knife skills class to start on the path to cookingSee Kathlena's cookbooks hereDon't miss #LifeSkillsNow - register right now!Kitchen StewardshipRaising Healthy Families follow Katie on Instagram or FacebookSubscribe to the newsletter to get weekly updatesYouTube shorts channel for HPHFind the Healthy Parenting Handbook at raisinghealthyfamilies.com/podcastAffiliate links used here. Thanks for supporting the Healthy Parenting Handbook!

En este episodio de The BiggerPic Edit, hablaremos sobre los alimentos Gluten Free y saber si tiene beneficios para una salud real o es mera tendencia millenial.

In your Phone Tap we call a mom who's hosting a 6 year old’s birthday party and lets just say Brooke is VERY PARTICULAR about how things should go down at this celebration...See omnystudio.com/listener for privacy information.

In your Phone Tap we call a mom who's hosting a 6 year old’s birthday party and lets just say Brooke is VERY PARTICULAR about how things should go down at this celebration...See omnystudio.com/listener for privacy information.

Matt and Martin expose the dark secrets of a health food hoax, featuring Doc P. Also, birthdays! Hurrahs and Huzzahs!

Behind the Scenes at TD & Co. – Q&A // Mark Takagi – Senior Manager & Trainer, Wine, Beer & Spirits at Metropolitan Market // Jules Houser of Flower Chef Foods is back to talk gluten free pasta // Rachel Belle, Food Writer, Author and podcast & TV host, sharing the new season of “The Nosh” on Cascade PBS // Grant Crilly – Executive Director and co-founder of ChefSteps, taking us on a deep-dive into chocolate chip cookies // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Check out this great show from May 17, 2024 Bible Study: (3:17) Acts 25:13b-21 How did we become Roman & Catholic? Jn 21:15-19 We hear the first confession of the first Pope Break 1 (18:10) Letters: (19:31) Biblical languages program Why do we say the Gloria at Mass? Third Luminous mystery - what does it refer to? Private property in the Bible? Consecrating Matza? Eucharistic procession; in what order should everything go? Break 2 (34:00) Word of the Day: The emperor (35:09) Callers: (37:28) Is there a document that tells me everything I should believe as a Catholic? AND After St. peter died - is it true that there were 5 patriarchs that shared power and not just one? At Easter morning service - when the priest is doing the Holy water a lay person was helping him. Are they allowed to do this? Question about Gluten Free hosts - how do they fit in with what Father was saying? I became an usher and now I can't focus on the Mass. Any advice? Two people are trying to get divorced. They don't go to church and weren't married in the church. Do they need anything from the priest when they divorce?

Mike's daughter Jessica returns to share her college decision — and the school that checked every box from academics to safe dining for celiac students. Hear how she narrowed down her choices, weighed the vibes and the food, and ultimately found her new college home for the next 4 years. Plus, Mike, Cam and Jess dig into what makes her chosen school's gluten free program stand out for students managing food allergies.

Diagnosed as a child, Holland has spent her life learning how to manage her condition while enjoying delicious, gluten-free food. Her motto, "food is medicine," reflects her belief in the power of nutrition and community support.  Podcast Rundown: Favorite Bite: Coffee TalentiFavorite Brand: Simple Mills Favorite IG accounts: https://www.instagram.com/themacroceliac/ and https://www.instagram.com/chronicallyglutenfree/Participation in Celiac Research Study with Advanced Research Institute You can text GGFG to 844-345-4200 or just go to https://advresearch.org/Follow Holland on IG and TikTok here:https://www.instagram.com/glutenfreegurlymt/ https://www.tiktok.com/@glutenfreegurly

On today's Celiac Project Podcast:Mike's daughter Jessica returns to share her college decision — and the school that checked every box from academics to safe dining for celiac students. Hear how she narrowed down her choices, weighed the vibes and the food, and ultimately found her new college home for the next 4 years. Plus, Mike, Cam and Jess dig into what makes her chosen school's gluten free program stand out for students managing food allergies.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.

Johnnie Putman and Steve King kick off the show by celebrating the Chicago White Sox 8-3 win over the Chicago Cubs. Then, Steve and Johnnie welcome in news anchor Ron Brown, producer Ashley Bihun, and engineer’s Krista Flores and Bob Fukuda to share their review on Johnnie’s Celiac Awareness month gluten free rib recipe. Spoiler […]

Welcome to another episode of Hitting the Streets Podcast! Today on the show, I have Chantal Zalewski with Texoma Gluten Free on the mic sharing her journey, knowledge, and passion for helping make dining more accessible for the gluten-free community here in Texoma.In this episode, we dive into what gluten-free really means, the difference between gluten-free and gluten-friendly, common misconceptions, challenges restaurants face, and the importance of creating safe and welcoming dining experiences for everyone.We also talk about Chantal's journey, hidden gluten-free gems around Texoma, and her mission to help connect the community with better food options and resources.Tune in for an educational and inspiring conversation that may change the way you think about food, dining out, and accessibility in our community.

May is Celiac Disease Awareness month! In this episode of the Gut Doctor Podcast, Dr. Parikh interviews Christine Randazzo Kirschner, a registered dietician and co-founder of Amenta Nutrition. They discuss the pitfalls of gluten-free substitutes, the importance of fiber in the diet, nutrient deficiencies in celiac disease, identifying ultra-processed gluten-free products, and balancing realism with optimal nutrition.

In this episode, I cut through the noise to bring you the nuanced truth about gluten, gluten-free diets, and what it truly means for your gut health. You'll discover why gluten isn't a problem for everyone, but can be a significant issue for many, even if you don't have celiac disease. Grab your seat for the Advanced Practice Nutrition Intensive!I'll explain the science behind gliadin, zonulin, and intestinal permeability, revealing how gluten can trigger gut irritation and systemic inflammation. We'll explore the surprising prevalence of non-celiac gluten sensitivity and why blindly following a gluten-free diet might not be the answer.Topics discussed: - The polarized views on gluten - The science of gliadin, zonulin, and intestinal permeability- Non-celiac gluten sensitivity- Difference between celiac disease and non-celiac - Conditions that may benefit from gluten removal- The importance of elimination and reintroduction - FODMAPs - Other common dietary irritants- Critical thinking about diet---------- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠My Live Program for Coaches: The Functional Nutrition and Metabolism Specialization ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.metabolismschool.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠---------- [Free] Metabolism School 101: The Video Series⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.metabolismschool.com/metabolism-101⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠----------Subscribe to My Youtube Channel: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://youtube.com/@sammillerscience?si=s1jcR6Im4GDHbw_1⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠----------⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Grab a Copy of My New Book - Metabolism Made Simple⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠---------- Stay Connected: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram: @sammillerscience⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube: SamMillerScience⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook: The Nutrition Coaching Collaborative Community⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok: @sammillerscience⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠----------“This Podcast is for general informational purposes only and does not constitute the practice of medicine, nursing or other professional health care services, including the giving of medical advice, and no doctor/patient relationship is formed. The use of information on this podcast and the show notes or the reliance on the information provided is to be done at the user's own risk. The content of this podcast is not intended to be a substitute for professional medical advice, diagnosis, or treatment and is for educational purposes only. Always consult your physician before beginning any exercise program and users should not disregard, or delay in obtaining, medical advice for any medical condition they may have and should seek the assistance of their health care professionals for any such conditions. By accessing this Podcast, the listener acknowledges that the entire contents and design of this Podcast, are the property of Oracle Athletic Science LLC, or used by Oracle Athletic Science LLC with permission, and are protected under U.S. and international copyright and trademark laws. Except as otherwise provided herein, users of this Podcast may save and use information contained in the Podcast only for personal or other non-commercial, educational purposes. No other use, including, without limitation, reproduction, retransmission or editing, of this Podcast may be made without the prior written permission of Oracle Athletic Science LLC, which may be requested by contacting the Oracle Athletic Science LLC by email at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠operations⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@sammillerscience.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. By accessing this Podcast, the listener acknowledges that Oracle Athletic Science LLC makes no warranty, guarantee, or representation as to the accuracy or sufficiency of the information featured in this Podcast."

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Dave has his friend, ESPN NFL analyst Mina Kimes, on the show, and he makes one of her favorite dishes in Los Angeles, a schnitzel...but with an even more L.A. twist: making it gluten-free.He also prepares an accompanying lemon purée and chicken soup, as well as some cabbage for a tonkatsu-esque twist.The duo talks about their disparate celebrity game show experiences, their shared and differing Korean traits, as well as parenting and allergies. To close, they discuss a little football over an impromptu milkshake attempt. Check out the Mina Kimes Show featuring Lenny: https://open.spotify.com/show/6iF7cYu0JmmHns3t8dKz93?si=820ca4700d8c4ac0Follow Mina Kimes on Twitter: x.com/minakimesFollow Mina Kimes on Instagram: www.instagram.com/mina_kimes/?Watch Dave's first attempt at schnitzel for Mina: https://open.spotify.com/episode/4ciFvplWyPnEtb7ucguQaZ?si=d-CASVcWSr-Z5z29D5-TEAWatch Dave's second attempt at schnitzel for Mina:Watch Dinner Time Live: https://www.netflix.com/title/81748864Check out Mina Kimes' Celebrity Jeopardy! episode: https://www.imdb.com/title/tt36833960/Check out Mina Kimes help Dave on 'Celebrity "Who Wants to Be a Millionaire?"': https://www.youtube.com/watch?v=_tmkOI6bWKsCheck out Dave and Mina on Celebrity Family Feud: https://www.youtube.com/watch?v=BpiOu1DV3rs&t=5sWatch our previous episode with Mina Kimes and Pablo Torre about their time Celebrity Family Feud: https://open.spotify.com/episode/2z7DjsVNZBDpQU3dGq94z5?si=F2Qjr4pqRUKdaC0FrE1XDwWatch Mina Kimes discuss her Celebrity Jeopardy! mistake with Pablo Torre: https://www.youtube.com/watch?v=cuHta5ucZGoCheck out Mina Kimes on The Great American Baking Show: Celebrity Big Game: https://therokuchannel.roku.com/details/3a7325618de5b32166a712f41facd508/the-great-american-baking-show-celebrity-big-game-s2-e1-big-game-special-2026Learn more about Highly Likely: https://www.itshighlylikely.com/Watch Dave cook for Julius Randle: https://www.youtube.com/watch?v=0BWP9vYR5IgLearn more about Häagen-Dazs: https://www.icecream.com/us/en/brands/haagen-dazsLearn more about McConnell's Ice Cream: https://mcconnells.com/Learn more about Antico Nuovo: https://www.anticonuovo-la.com/With Vrbo, what you book is what you get. Learn more about your ad choices. Visit podcastchoices.com/adchoices

#923 What happens when real people commit to showing up on camera every day for a solid month? If you've been following my 30-day short-form video challenge, listen in on this episode to hear from two participants who have made the most of this opportunity! First, I chat with Karen Bemmes. Her channel, Gluten Free from the 513, hasn't gone viral yet. Instead, Karen has finally landed on a format that works for her and leveled up her on-camera confidence. She's also started going live more, pulling in thousands of viewers and creating connections around the world! My second guest is Adam Hague from DiceDrinksAndDadJokes. Adam has kept his momentum going well beyond the first 30 days and is getting millions of views on Instagram Reels and YouTube Shorts. You'll hear all about how he's attracting true superfans documenting his brick-by-brick castle build in daily videos. Join us for a big dose of inspiration! Show notes and more at SmartPassiveIncome.com/session923.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.