Podcasts about gluten intolerance group

The Gluten Intolerance Group is holding a 2025 Teen SummitJoin the Gluten Intolerance Group for a fun and empowering Virtual Teen Summit, created just for teens living gluten-free! With tailored breakout rooms, your teen will learn, grow, and connect with others who understand their journey.Room for Ages 10-13: Foundations & FunInteractive Games: Sharpen skills with "Name That Food" and label-reading challenges.Confidence Building: Learn self-advocacy for school, restaurants, and family gatherings.Creative Expression: Create your own gluten-free superhero persona!Room for Ages 14-18: Real-World Challenges Social Navigation: Tips for dating, parties, and advocating for yourself.Safety Know-How: Cross-contamination tips and restaurant strategies. We'll ask if your teen prefers the 10 - 13 room or the 14-18 room during registration, ensuring they're in the space that fits their needs and interests!Practice Makes Perfect: Role-play scenarios to tackle real-world situations.Closing Fun!After breakout sessions, participants will regroup for a lively recap and Q&A to share key takeaways and celebrate their progress.Help your teen build confidence, learn practical skills, and connect with others in this fun and supportive gluten-free event!Register here: https://www.zeffy.com/en-US/ticketing/2025-teen-summit Hosted on Acast. See acast.com/privacy for more information.

Edie Hoppin is a Wellness Coach.  For over ten years Edie has been supporting women in caring for their bodies and deeply nourishing themselves. Edie combines her formal education as a Certified Health Coach, her decades of real-woman experience, and her true love of food! Edie knows from personal experience that what worked in our 20's doesn't work in our 50's. She has created a fun quiz which tells you which Meno Monster is driving you crazy with menopause symptoms. The over 60 words stuff - (Edie is the published author of the cook book, Celebrating the Holidays Gluten Free. She has been a featured speaker for the national organization, Gluten Intolerance Group, and runs a quarterly 5-Day Reset Program. A little known fact about Edie, she is a classically trained opera singer! As an internationally award winning performer, Edie understands firsthand that feeling good in your body can lead to great things.)   Talked about in today's episode: Edie's Background and Expertise The Menu Monster Quiz Menopause Symptom Categories ("Monsters") The Role of Humor in Wellness Five-Day Resets   Free Gift: The Meno Monster Quiz!!  www.menomonsterquiz.com  Contact Edie: edie@ediehoppin.com   Learn more about Edie: www.ediehoppin.com

Cheryl and Dina dish about the unique challenges and practical strategies for maintaining a healthful lifestyle while managing complex conditions. Cheryl Iny Harris, MPH, RD is a Virginia-based private practice dietitian specializing in digestive disorders. She was recognized as one of the top nutritionists in the DC metro area by the Washingtonian and was selected as the “Emerging Dietetics Leader of the Year” for Virginia. Cheryl is an author for papers accepted by the Journal of the Academy of Nutrition and Dietetics (JAND), PlosOne and Practical Gastroenterology on Ehlers-Danlos, POTS, Mast Cell Diseases, and on living with disabilities. She has written for Today's Dietitian, Simply Gluten-free Magazine, Gluten-free Living, Gluten Intolerance Group, and other trade publications. Cheryl is visually impaired, has had mobility limitations for over 20 years, and neurodivergent, which she says has helped her with resourcefulness and empathy toward her patient populations. Mentioned in this episode: Ehlers-Danlos: https://www.ehlers-danlos.com/ Cheryl's class on EDS/HSD for nutrition professionals: https://www.dietitiandeepdive.com/ Dysautonomia (umbrella term for POTS): https://www.dysautonomiainternational.com/ Recent POTs research for Nutrition and Dietetics Practitioners: https://www.sciencedirect.com/science/article/pii/S2212267222003422# Find and follow Cheryl at www.harriswholehealth.com and https://www.facebook.com/HarrisWholeHealth ---- DISCLAIMER: The purpose of this podcast is to entertain, educate, and inform, but it is not to be taken as medical advice. Please seek prompt, qualified medical care for any specific health issues and consult your physician or health practitioner before starting a new fitness regimen, herbal therapy, or other self-directed treatment. Join our mailing list to stay connected, stay informed, receive exclusive offers, and be a part of the DishWithDina community: ⁠⁠https://forms.gle/VgDMkU8JDnBPywvh9⁠⁠ If you enjoyed this podcast, please subscribe, leave a review, and share it with others! You can also submit listener feedback or request to be a guest on a future episode by completing this form: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://forms.gle/7UZ2kEPDHjBgLhRU9⁠⁠⁠⁠⁠⁠⁠⁠⁠. Help support this podcast for as little as $0.99/month: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podcasters.spotify.com/pod/show/dishwithdina/support --- Support this podcast: https://podcasters.spotify.com/pod/show/dishwithdina/support

The Gluten Intolerance Group's Gluten-free Certification Organization (GFCO) has made the decision to withdraw certification from Best Express Foods, Inc., the umbrella company to Universal Bakery (BEF/Universal Baking), and the producer of “Aussie Bites” and other products. This decision comes after a thorough investigation in the U.S. and Canada of BEF/Universal Baking's “Aussie Bites” following a safety alert that was issued on May 15, 2024, revealing positive test results for gluten in excess of the FDA threshold. Hosted on Acast. See acast.com/privacy for more information.

Product Safety Alert: UNREAL Club Size Bag Dark Chocolate Caramel Peanut Nougat BarsIt has come to the attention of the Gluten Intolerance Group that certain packages of UNREAL Club Size Bag Dark Chocolate Caramel Peanut Nougat Bars may pose a concern regarding product safety. Some packages of these bars have been found to list Organic Spelt Flour as an ingredient on the outer packaging, while the individually wrapped bars inside display the GFCO logo. After engaging with UNREAL, we have identified this discrepancy as a packaging error, where old outer packaging was used on a newly formulated product that has been GFCO-certified. Unreal assures GFCO that the product meets the GFCO certification standards and is certified. GFCO has not completed the testing to verify this.In an abundance of caution, the GFCO is issuing this safety alert to inform consumers. Always read labels to ensure the products you buy are gluten-free. Hosted on Acast. See acast.com/privacy for more information.

Regular contributor Dr. MedLaw explains the legal doctrine “assumption of the risk,” helping answer the question “If a patient is explained the risks of medical care and agrees to the treatment, aren't they agreeing to those risks?” Also, Cynthia Kelly, RD, CD (CEO of the Gluten Intolerance Group), discusses new understandings in gluten sensitivity and intolerance, including Celiac disease. She reviews the pathophysiology and addresses how to help patients overcome obstacles to reducing gluten intake.Let us know what you thought of this week's episode on Twitter: @physicianswkly Want to share your medical expertise, research, or unique experience in medicine on the PW podcast? Email us at editorial@physweekly.com! Thanks for listening!

Who doesn't need some inspiration when it comes to living gluten free? Whether you've been gluten free for months, years or decades, having support, solid info, hope, understanding and good product recommendations can make all of the difference. The Gluten Intolerance Group is here to help. They're holding a free virtual event:Insights & Information to Inspire Your Gluten-Free LifeWHEN: February 28th, 5 pm PST/ 8 pm ESTThe event will feature panelists: Ritu Verma, MD ChB, Medical Director of the University of Chicago Celiac Disease CenterErica Dermer, gluten-free lifestyle expert and advocate at Celiac and the Beast, and GIG Cares Community Relations ManagerJessica Lebovits, Registered Dietitian, expert in celiac disease and other gluten-related disordersYou can submit questions ahead of time too! Register here: https://us02web.zoom.us/meeting/register/tZAvf-6orT4sGdAlngVvWziLTnI9yP1oWIvw Hosted on Acast. See acast.com/privacy for more information.

There's a way to help those living gluten free who also have food insecurity. GIGCares is a non-profit that pairs the Gluten Intolerance Group and Cutting Costs for Celiacs. With this partnership, GIG Cares was born as a distinct 501 c3 nonprofit to expand on the efforts of Cutting Costs for Celiacs and take it nation-wide. Learn more here: https://www.gigcares.org Hosted on Acast. See acast.com/privacy for more information.

In this throwback episode, Jules interviews Cynthia Kelley (formerly Kupper), the CEO of Gluten Intolerance Group and Laura Allred, Ph.D. of the Gluten Intolerance Group. In 2017, the Gluten Intolerance Group, along with The University of Chicago Celiac Disease Center sought to find out if those with celiac disease truly react to gluten-reduced beer (or beer treated to "remove" gluten). And it turns out, some do!  Listen to this podcast to learn more about the study, why it was important to undertake, and what the results mean for those with celiac disease and the "crafted to remove" gluten beer industry!Since you're going to want to know which kind of beer you're getting, it's unfortunate that it can be super tricky to tell them apart. You'll be glad to know that in this episode, we uncover the one EASY way to tell the difference!  ResourcesStudy abstract on NIHFull study publicationDonate to GIGJules' Gluten Free Beer Tasting Notes (+ all about the difference between Gluten-Reduced and Naturally Gluten Free Beer)Contact/Follow Jules & Erica Tweet us @THEgfJules & @CeliacBeast Find us on IG @CeliacandTheBeast & @gfJules Follow us on FB @gfJules & @CeliacandTheBeast Email us at support@gfJules.com Find more articles, recipes & info at gfJules.com & celiacandthebeast.com Thanks 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 ❤️

In this special leadership series, we're getting to know industry veterans and changemakers. Cynthia Kelly, CEO of the Gluten Intolerance Group (GIG), and Channon Quinn, COO of GIG and Executive Director of GIG Cares share the organization's mission, milestones, and more! Learn more! https://wholefoodsmagazine.com/column...   This content is sponsored by GIG. Visit their website https://gluten.org/

Are you eager to learn the best ways to stay healthy from one of the leading physicians and researchers in the field of gluten-related disorders? Trying to navigate the confusing information about non-celiac gluten sensitivity (NCGS)? Want to know what the future holds in terms of research, potential new treatments, and home testing for gluten-related disorders? The Gluten Intolerance Group will be discussing all that and more on Tuesday, January 18th, 2022 at 5:00 pm PT/8:00 pm ET with a renowned expert at the forefront of celiac disease research and work, Dr. Stefano Guandalini.Register here: https://us02web.zoom.us/meeting/register/tZ0vceuvqT8iGtXEVHI9ucS8lEn36jRgzZzk See acast.com/privacy for privacy and opt-out information.

There's a new way to help those living gluten free who also have food insecurity. GIGCares is a new non-profit that pairs the Gluten Intolerance Group and Cutting Costs for Celiacs. With this new partnership, GIG Cares was born as a distinct 501 c3 nonprofit to expand on the efforts of Cutting Costs for Celiacs and take it nation-wide. Learn more here: https://www.gigcares.org See acast.com/privacy for privacy and opt-out information.

Safety Alert: Multiple products under the Earthly Choice & Vigilant Eats are being sold bearing the GFCO logo, although GFCO does not certify products under these brands. To report instances of these products being sold with the GFCO mark, alert the GFCO here: https://fal.cn/3hWYcPlease take a minute and vote for the Gluten Free News Podcast in the 2022 Gluten Free Awards presented by the GF Buyers Guide. Anyone who votes will be entered to win an Amazon gift card: https://www.surveymonkey.com/r/2022GFA. See acast.com/privacy for privacy and opt-out information.

Dr. Laura Allred, who serves as Regulatory and Standards Manager at Gluten Intolerance Group, joins Cade in The Brü Lab to her research into the effect gluten has on celiac patients and the extent to which that impact occurs in beer. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | The Celiac Patient Antibody Response to Conventional and Gluten-Removed Beer Clarity Ferm xBmt

In 2018, BIBIBOP Asian Grill set a goal to become a 100% Gluten-Free restaurant. Last week the brand announced that all BIBIBOP Asian Grill restaurants have been certified as gluten free.BIBIBOP worked with the Gluten Intolerance Group to earn their Gluten Free Food Service certification as a Validated Gluten-Free Safe Spot.Learn more about their menu and locations at www.bibibop.com See acast.com/privacy for privacy and opt-out information.

When you have celiac disease or food allergies, uncertainty about ingredients in your food causes a lot of anxiety. Wouldn’t it be great to have a gadget that could double-check for you? In this episode, I talk with my good friend Leah about navigating celiac disease and a product that aims to make that double-check a reality. Check out this review of the Nima Sensor by Product Impressions: https://youtu.be/mHt7kp4sGmU Update! Since this was recorded, the Nima Sensor website is back online: https://blog.nimasensor.com/ Want to learn more about celiac disease and gluten sensitivity? Check out the Celiac Disease Foundation at celiac.org and the Gluten Intolerance Group at gluten.org. Nima Sensor and any other brand names mentioned during this podcast are not owned by Modern Access. Episode transcripts are posted for free on Patreon. Got a question or just want to send me a message? Email: ModernAccessPod@gmail.com Follow Modern Access on Social Media! Instagram: @ModernAccessPod Twitter: @ModernAccessPod Facebook: @ModernAccessPod Join the Modern Access Patreon for ad-free episodes and Behind The Scenes content: https://www.patreon.com/modernaccess Modern Access is hosted by Coach Kaitlin Theme Music by Quinton Wolfe Graphic Design by Allison Manares THANK YOU for listening!! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/modernaccesspod/message

Please do not purchase products from Tattooed Chef, besides an egregious mislabeling of their Plant Based Breakfast Bowls, they are using the GFCO certification logo on their website but are not certified. The Gluten Intolerance Group has asked them to remove the logo. See acast.com/privacy for privacy and opt-out information.

Jenny Levine Finke is the founder of Good For You Gluten Free, where she helps people with celiac disease and gluten sensitivities manage their diet and restore their health. She is a certified integrative nutrition coach, certified by the Institute for Integrative Nutrition, and a has cultivated an audience of more than 100,000 monthly readers. Jenny also found The Bloggers Club and runs the Denver Bloggers Club, a 600 member organization, where she plans monthly workshops and an annual conference for bloggers and influencers called the Fuel Your Influence Conference. Today's podcast is sponsored by the Gluten Intolerance Group, also known as GIG.   In 1974, back when celiac disease was considered rare, GIG was founded as a support organization, helping people navigate gluten-free living.    As times have changed, so has the Gluten Intolerance Group!  Today GIG operates over 90 support groups, for adults and for kids, because social support makes living gluten-free so much sweeter. Find a group near you and lots of great resources at gluten.org.  Jenny gives a great example… if you get stabbed in the gut with a knife, when you pull the knife out, are you healed?? No, you must take care of that wound- just as we need to help heal our gut after years of the damaged caused with gluten. This is the message she shares… what to do next to truly heal your gut!   Take the Quiz: bit.ly/CDquiz

There are so many ways that dining out can go wrong. But when gluten free is done well, it's a wondering thing! We had a perfect example of gluten free done well at Piazza Sorrento in Hershey, Pa.This favorite in the gluten free community serves up gluten free pasta, pizza and more in a Gluten Intolerance Group - certified kitchen. Hear how - from start to finish - it was truly a memorable experience.Have you had a great experience dining out? Please share it with me at contact@baltimoreglutenfree.com See acast.com/privacy for privacy and opt-out information.

Here's an amazing stat: Zion Market Research predicts the gluten-free product market will reach $7.6 billion by 2024! Based on this explosive growth, New Hope Network and the Gluten Intolerance Group came up with a list of 9 Gluten Free Predictions for 2020. ⚡️FLASH GIVEAWAY ⚡️A

If you use the Find Me Gluten Free app to search for restaurants with gluten free offerings - good news! Now you can see if the restaurants in your search are certified by the Gluten Free Food Service certification, a program from the Gluten Intolerance Group, right on the app.Subscribe to the Gluten Free News Here:AlexaGoogle HomeApple Podcasts See acast.com/privacy for privacy and opt-out information.

I am so pumped to share with you who I chose to interview as my very first guest for The Gluten Free You & Me Podcast!   One of the key elements to finding your groove as a celiac is finding safe foods to eat. I mean really, Who can you trust? What restaurants can you go to? What foods can you buy in the store? In a perfect world we would all eat whole foods and shop the ‘outside isles of the stores’. But my reality is I have 4 kids and a husband to feed all while working part time out of the house and working 3 businesses from my home. So, no I can not make everything from scratch. I truly believe we need balance in life. Even balance in our food. And I try my best to do just that.   So back to my questions… really what foods can we trust? This is what I wanted to get to the bottom of. So many companies label their food as Gluten Free, but truly they are not safe for a celiac. The FDA states:   'How is “gluten-free” defined in the rule? In general, foods may be labeled “gluten-free” if they meet the definition and otherwise comply with the final rule’s requirements. More specifically, the final rule defines "gluten-free" as meaning that the food either is inherently gluten free; or does not contain an ingredient that is: 1) a gluten-containing grain (e.g., spelt wheat); 2) derived from a gluten-containing grain that has not been processed to remove gluten (e.g., wheat flour); or 3) derived from a gluten-containing grain that has been processed to remove gluten (e.g., wheat starch), if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food. Also, any unavoidable presence of gluten in the food must be less than 20 ppm.   But then I asked myself… okay that’s great, but who is regulating these standards and how can I truly test the honesty and integrity of a brand? For years, I have been searching for answers... and I finally have found answers as I have gone straight to a reputable source. After you listen to this podcast with Chris Rich, who is the VP of Marketing & Development at the Gluten Intolerance Group, I believe you will find the same peace and assurance that I have.           Chris Rich, VP of Marketing & Development of the Gluten Intolerance Group   I can now, confidently say that I trust the Certified Gluten Free Label from the Gluten Intolerance Group!       This is the label from the Gluten Intolerance Group     With thousands of products and all items less than 10 ppm, I truly trust in the organization GIG/ GFCO. Click here to see their most up to date list of certified gluten free items and brands. One of my favorite things that I learned in this interview is that the majority of the staff either have celiac disease themselves or have first degree relatives. They are not looking for more transactions, they are looking to certify more brands that they themselves can trust to eat as well. Doesn’t that make a difference to you? It sure does to me.

In today's podcast Dr Nirala Jacobi is in conversation with digestive expert Dr Lisa Shaver, all about celiac disease, non-celiac gluten sensitivity, and SIBO. Dr. Lisa Shaver is a ND, LAc with a passionate interest in digestive disorders (celiac disease/non-celiac gluten sensitivity, GERD, SIBO, IBS). Other expertise areas include hormonal imbalances, autoimmune conditions and neurotransmitter balancing. Dr. Shaver has lectured at the following: AANP, Integrative SIBO Conferences, SIBO Symposiums, GastroANP/NUNM Gastroenterology Conferences, AZNMA Gastroenterology Conference, Institute of Women's Health, Food As Medicine, amid other speaking engagements. She is past president and past board member of the Gastroenterology Association of Naturopathic Physicians. She is the Gluten Intolerance Group of Portland branch manager since 2008. 

In today's podcast Dr Nirala Jacobi is in conversation with digestive expert Dr Lisa Shaver, all about celiac disease, non-celiac gluten sensitivity, and SIBO. Dr. Lisa Shaver is a ND, LAc with a passionate interest in digestive disorders (celiac disease/non-celiac gluten sensitivity, GERD, SIBO, IBS). Other expertise areas include hormonal imbalances, autoimmune conditions and neurotransmitter balancing.  Dr. Shaver has lectured at the following: AANP, Integrative SIBO Conferences, SIBO Symposiums, GastroANP/NUNM Gastroenterology Conferences, AZNMA Gastroenterology Conference, Institute of Women's Health, Food As Medicine, amid other speaking engagements. She is past president and past board member of the Gastroenterology Association of Naturopathic Physicians. She is the Gluten Intolerance Group of Portland branch manager since 2008. 

On National Chocolate Fondue Day, I have to talk about the delicious gluten free options at The Melting Pot. They offer gluten free bread, cake and browning for dipping and use Redbridge beer in their cheese fondues. The chain is Gluten Intolerance Group certified and staff are knowledgable and trained. Have you been to The Melting Pot? Share your favorites over at https://www.facebook.com/Baltimoreglutenfree/posts/1062798670595243?notif_id=1549412391073561¬if_t=page_post_reaction. See acast.com/privacy for privacy and opt-out information.

Hospitalization is nearly always the result of a sudden, unexpected event. So how do you plan ahead to keep yourself safe in the event that a health emergency lands you in the nearest emergency room? What steps can you take to stay healthy in the hospital as a celiac or gluten-sensitive patient?  Thanks to a listener suggestion and Nadine’s recent experience with a client recovering from surgery, the Gluten Free RN is addressing the cross-contamination risk in hospital kitchens and the nutrient-deficient foods available in hospital gift shops and vending machines. She also covers the responsibilities of the pharmacist to ensure that medications are gluten-free as well as resources you can use to verify that your prescriptions are safe.  Listen in as Nadine explains the significance of having an advocate with you at the hospital, who can prevent inadvertent gluten exposure and bring in the nutrient-dense food you need to heal. Learn how to communicate your needs as a celiac patient to resistant doctors, nurses, pharmacists and RDs, and plan ahead to stay safe and healthy—even when you’re in the vulnerable position of being in the hospital.     What’s Discussed:  Why celiac patients should be skeptical of gluten-free menus in the hospital Nadine has patient in hospital for hip surgery Found out food all cooked on same grill Risk of cross-contamination very high Gluten protein extremely heat stable Made arrangements to bring in safe food The quality of food available in hospitals Gift shops, kitchens and vending machines ‘abysmal’ Often nutrient-deficient, high in gluten Gas station lineup of junk food How to verify that medications are gluten-free Can’t bring medication from home in US Must check prescriptions every time Use Gluten Free Drugs website The role of the pharmacist in providing gluten-free medication Job to ensure safety Should never say ‘don’t have time,’ pass responsibility to patient Must check prescriptions, over-the-counter meds, topical treatments Enteral supplements (through tube) must be checked as well What you can do to communicate your needs to hospital staff Band indicating gluten allergy, celiac status Proper labels on all records Bring vigilant advocate to assist Provide letter(s) from Gluten Intolerance Group of North America The significance of having an advocate Friend/family member, fellow support group member or paid advocate Provide access to safe food brought in (too many variables in hospital) Can speak for you when vulnerable (e.g.: crackers after surgery) Assign person before in position to need (sudden, unexpected events) Gluten-free options for patients on a liquid or soft food diet Bone broth Soup with vegetables  The role of nutrient-dense food in healing the body Bring 100% gluten-free ‘safe stash’ to hospital Refer to Nadine’s list of nutrient-dense options Remember products labeled gluten-free = < 20ppm (not zero) The Catch 22 of gluten and hospitals Getting hit with gluten can put in hospital (i.e.: dehydration, GI bleed) Difficult to stay gluten-free in hospital Already at-risk to get sicker How antibiotics affect your system Wipe out good normal flora along with bad bacteria Need good probiotics, fermented foods to reestablish microbiome   Resources: Gluten Free Drugs Website Dough Nation by Nadine Grzeskowiak Emergency Preparedness with Nutrient Dense Foods Gluten Free RN Episode 15 GIG Resource: Hospital Stays Made Safe Gluten Intolerance Group of North America Connect with Nadine:  Instagram Facebook Contact via Email ‘Your Skin on Gluten’ on YouTube Melodies of the Danube Gluten-Free Cruise with Nadine

Gluten: Cynthia Kupper, CEO, Gluten Intolerance Group (GIG) Food & Travel Interview Series Many Americans are considering cutting back on the amount of gluten in their diets or avoiding it altogether.  In a recent poll, 30 percent of adults said they wanted to "cut down or be free of gluten."  There are many myths surrounding gluten, and the truth is that, for most people, a gluten free diet won't provide a benefit.   Gluten is a protein found in many grains including wheat, rye and barley. It's found in most breads, cereals, pastas and many processed foods. People who have a condition called celiac disease develop an immune reaction to gluten that damages the intestine, and so they need to avoid the protein. About 1 percent of the population has celiac disease. But, among the 55+ age community, diagnosis of celiac disease is on the rise, and is almost double over the general population.   You can eat a healthy diet without gluten, but you have to be very knowledgeable, and most people are unaware.   Our guest today, Cynthia Kupper is one very aware person about the subject of gluten.  Cynthia Kupper is CEO of the Gluten Intolerance Group or GIG (gluten.org), one of the world's foremost authorities on the subject of gluten, gluten diets, gluten contamination, and what the future holds for those of us trying to eat healthy, and trying to do it the right way.

Beer has historically been made with grains (wheat, barley or rye) containing gluten proteins. In recent years, naturally gluten free beer brewed with alternative grains like sorghum, millet and rice has become available in the marketplace. There is another new category of beer called “gluten-removed;” these beers are made from barley in the traditional brewmaking style, and are not allowed to be labeled "gluten free" in the U.S., although local state laws may differ when the beers are not crossing state lines. Experts caution against celiacs and those with gluten sensitivity drinking these beers, since no scientifically validated testing yet exists which can adequately detect gluten in beverages like fermented beers.   A new research study conducted by the Gluten Intolerance Group (GIG) shows that beers labeled “gluten-removed” may indeed not be safe for those with celiac disease. A first of its kind pilot study titled, “The Celiac Patient Antibody Response to Conventional and Gluten-Removed Beer,” was published online by the Journal of AOAC International, and was conducted by GIG at the University of Chicago’s Celiac Research Center.  Two authors of the study, Cynthia Kupper, CEO of the Gluten Intolerance Group and a registered dietitian diagnosed with celiac disease, and Laura Allred, Ph.D. and GIG's Regulatory and Standards Manager, join Jules on the show to discuss the impetus for the study, how the study was conducted, study results and what this means for celiacs and others sensitive to gluten as they search for safe gluten free products.

Gluten-free expert, author, coach and advocate Jules Shepard hosts a weekly show offering news, interviews with intriguing guests, gluten-free baking tips and otherwise lively conversation. Back on air after the summer sabbatical, Jules welcomes onto the show again Cynthia Kupper, RN, Executive Director at Gluten Intolerance Group of North America (GIG). Cynthia will be joined by GIG's Director of Social Programs, Sara Vollmer, who will speak about the celebration on November 9th that is planned to honor the organization's 40-year legacy. GIG’s Mission is to support persons wih gluten intolerances, celiac disease, dermatitis herpetiformis, and other gluten sensitivities, through consumer and industry services and programs that positively promote healthy lives. Among GIG's programs is their Gluten-Free Certification Organization (GFCO), which certifies products around the world as less than 10 parts per million gluten. The show will focus on the history of the GIG organization, the climate in which gluten and celiac disease were viewed when it was formed 40 years ago, and how things have changed in the world of gluten free since then. For more information on GIG's 40th anniversary party, go to gluten.net.  

Gluten Sensitivity has become more prevalent and there are numerous research articles linking gluten sensitivity to chronic disease. Gluten is a protein in wheat and many other grains such as wheat, barley and rye. For those sensitive to Gluten, it can actually irritate the lining of our gut and cause inflammation. This inflammation can increase the permeability of the lining and cause Leaky Gut Syndrome, which was mentioned in the gut health video. Leaky Gut Syndrome is linked to Lupus, Rheumatoid Arthritis, and Scleroderma, all chronic autoimmune disorders.   Since grains store so well and because they are so inexpensive, it is often a common staple in our diet as opposed to more nutrient dense foods. Also, the grains in America have become genetically modified (GMO), so our grains have more gluten in them than they ever have before. We also harvest our grains differently than we did in the past. They are not exposed to the sun and weather, but instead they go straight to the silo.   It is very difficult to eat a gluten-free diet because of these factors. You can find gluten in everything. Many Americans are sensitive to gluten and they don't even know it, but even those who are not would improve their overall health if they went gluten-free.   There are many references to live gluten-free. Gluten-Free Living for Dummies is a recommended book and we've listed other references below. If you remove grains, sugars and dairy from your diet and follow the Paleo Diet, Robert feels you will improve your overall health. He also likes to remove the soy and corn so that the top 5 offenders are removed. Soy and corn are almost 100% modified in the United States. Genetically modified crops have been linked to the development of many autoimmune disorders.   If you've been told that you have gluten sensitivity and you need to heal your gut, this means that your gut lining is irritated and inflamed and you are unable to absorb certain nutrients because of this damage. Over time, a person ends up with sever nutrient deficiencies because of this damage to the nutrient receptors in the gut.   For someone who is diagnosed with Celiac disease, it actually takes someone 10-20 years of exposure before they are actually diagnosed positive through a blood test that shows the antibody gliaten. Gliaten is only one of sixteen peptides found in wheat. By the time you have been diagnosed with Celiac disease you have lost most of your villi in your gut and have very poor absorption. What about those years before the diagnosis when the person is sensitive to gluten and the damage to the gut may be mild, but creating more and more damage over time. This is when you need to act.   There is a kit by NuMedica that was created to heal the gut called Gluten Sensitivity and there is NuMedica Gluten Sensitivity GI Restore, which is 100% Bovine Colostrum. This comes in powder, capsule and spray form, which goes under the tongue. All of these help heal the gut.   It is important to know that many commonly used medications may or do contain gluten, such as antibiotics, antihypertensives, levothyroxine, OTC decongestants, and pain relievers including acetaminophen, aspirin, and ibuprofen products. So, if you eat a Gluten-free diet and Robert recommends the Paleo diet, and take these supplements to help heal, you can improve your gastrointestinal function and watch your health soar.   Gluten-Free References Gluten-Free Gourmet Series by Bette Hagman-cookbook Gluten-Free Kitchen by Roben Ryberg-cookbook Gluten Intolerance Group-www.gluten.net   By Robert Seik, PharmD

Gluten-free expert, author, coach and celiac advocate Jules Shepard hosts a weekly show offering news, interviews with intriguing guests, gluten-free baking tips and otherwise lively conversation! The Gluten Intolerance Group of North America (also known as GIG®), led by its executive director, Cynthia Kupper, is a 501(c)(3) non-profit organization established to support persons with gluten intolerances, celiac disease, dermatitis herpetiformis, and other gluten sensitivities, through consumer and industry services and programs that positively promote healthy lives. GIG programs include its GFCO independent certification program for manufactured foods, as well as its GFRAP program which implements consistent guidelines for participating restaurants to better allow those following a gluten-free diet to socialize and travel with more confidence in dining away from home. Ms. Kupper will discuss GIG's new initiatives, celiac awareness month, and the recent announcement by Chuck E. Cheese that it will begin testing a cross-contamination-free, bake-in-the-bag gluten-free pizza in its Minnesota market.

Gluten-free expert, author, coach and celiac advocate Jules Shepard hosts a weekly show offering news, interviews with intriguing guests, gluten-free baking tips & otherwise lively conversation. This week Jules highlights gluten-free Halloween treats that will bring a smile to any child's face! She'll also introduce you to Alison St. Sure, celiac blogger & food allergy mom who annually publishes the list of GF/Allergy-Friendly Halloween goodies that Jules trusts most. Alison will share tips for contacting food manufacturers about ingredients & contamination, & her tips for a safe & tasty Halloween! Call in with any questions for Alison on how she adapts her family's food to be not only gluten-free, but also dairy, soy, egg & nut-free. Alison documents her family's food adventures on her blog, SureFoodsLiving.com, which was one of the first gluten-free blogs. In addition to writing, Alison teaches Living Gluten-Free classes & co-founded (& leads) the Gluten Intolerance Group of Marin, CA. She lives in the San Francisco Bay Area with her husband & two daughters. In her free time she likes to run, play volleyball, & build a 20 foot spider in her front yard for Halloween!  

Gluten-free expert, author, coach and advocate Jules Shepard hosts a weekly show offering news, interviews with intriguing guests, gluten-free baking tips and otherwise lively conversation. This week Jules is joined by Chef Aaron Flores, a pioneer in safe gluten-free dining. Chef Flores spent twelve years with The Walt Disney Company in hotels such as the Disneyland Hotel, Disney’s Pacific Hotel and finally as Opening Sous Chef for the Five Diamond Disney Grand Californian Hotel. He has since worked with hotel restaurant groups around the country, ushering in safe gluten-free dining practices everywhere he has gone.  Chef Flores has worked with both the Celiac Sprue Association and the Gluten Intolerance Group of North America as a chef demonstrator and as their executive banquet chef for national conferences. He is currently the Executive Chef at the Embassy Suites Convention Center in Washington, DC, the site of the 1in133.org "World's Tallest Gluten-Free Cake." Chef Aaron was part of the team who built this cake to pressure the FDA to set gluten-free food labeling standards.

Listen Up! This week's show is fortified with vitamins, minerals and: Listener feedback Quotes World Naked Gardening Day (oh my!) Rich on Film - Murderball Tunes: Spiders by ESP Where's the GOOD news? Hurricane relief The Comeback : HBO Original Series Tunes: All Over Me by Rattlebasket Vin: 2003 Orleans Hill Cote Zero Gluten-Free Q&A Need more info? Try the Gluten Intolerance Group