Podcasts about gluten free

Discover the truth behind nutrition myths, intuitive eating, whole foods, sugar cravings, and simple strategies for healthier, sustainable eating. Carrots are bad. Avocados are bad. Don't eat egg yolks. Eat every two hours. Go gluten free. Detox with tea. As long as you stay under your calories, you're fine. Every single one of those is wrong. And Dr. Terri and Elizabeth DiMeo are done watching people make themselves miserable following food advice from people who have no business giving it. In this episode they go myth by myth through the top ten dietary rules that need to be retired — and replace each one with what the science actually says. From why a calorie is absolutely not a calorie, to why your gluten sensitivity may disappear entirely when you travel to Italy, to why organic crackers are still just crackers — this is the food conversation your patients, your family, and your social media feed desperately need. They close with a practical breakdown of the Dirty Dozen and Clean 15 — the Environmental Working Group's ranked list of which produce you should always buy organic and which ones you don't need to worry about — plus a simple baking soda and vinegar wash that removes pesticide residue from non-organic produce when organic isn't in the budget. Simple. Practical. No nonsense. This is what intuitive eating actually means. What you'll discover: Why a 230-calorie Snickers bar and a 230-calorie serving of broccoli are not remotely the same thing — and what "food is communication" actually means [03:20] Why fat doesn't make you fat — and what actually does [06:01] The difference between starchy and non-starchy carbohydrates — and why broccoli, arugula, and artichokes are all technically carbs [08:22] Why gluten sensitivity in the US may have nothing to do with gluten — and everything to do with glyphosate and hybridized wheat [13:36] Why skipping meals slows your metabolism — and what your body actually needs to detox every single day [17:45] The myth of eating every two to three hours — and what 100 years of human eating patterns tell us about snacking [19:59] Why organic automatically means healthy is one of the most dangerous myths in the grocery store [25:16] Why all inflammation does not come from food — and the overlooked sources most people never address [25:43] The Dirty Dozen and Clean 15: which produce to always buy organic, which ones you don't need to, and the $0 baking soda wash that removes pesticide residue [27:32] Real food. Not too much. Mostly plants. The rest is noise. The Dr. Terri Show is presented by EVEXIAS Health Solutions.Learn more and find a provider near you at evexias.com Connect with Dr. Terri:

Heather Hardcastle is a California-based pastry chef known for redefining gluten-free baking through a seasonal, ingredient-driven lens. Her work centers on creating food that feels generous, beautiful, and deeply satisfying — and just so happens to be gluten-free. Heather is the founder of Flour Craft Bakery, a beloved 100% gluten-free bakery with two Bay Area locations, established in 2010. Through Flour Craft, she has built a loyal following for her refined yet approachable pastries and savory offerings rooted in natural ingredients and artisan technique. Heather is the author of The Flour Craft Bakery & Cafe Cookbook (Welcome Books, 2021), and has developed widely distributed product lines that bring her signature style into home kitchens. Her work continues to evolve through her growing Substack community, where she shares seasonal recipes and cooking rhythms, and through her retail concept, The GoodLife Shop.  Flourcraftbakery.com Shopgoodlifehome.com Instagram: @flourcraft Substack: flourcraft.substack.com In this episode we explore: •    What made Heather change careers and immerse herself in pastry •    Attending CIA and teaching herself the art of gluten-free pastry •    From farmers' markets to a brick-and-mortar space: the birth of Flour Craft Bakery •    Which flour blends Heather uses •    Opening a second bakery as well as a lifestyle shop •    What gluten-free product presented the biggest challenge •    Book debut: writing The Flour Craft Bakery & Café Cookbook •    Heather's best baking tip and advice to aspiring pros •    And much more!

Jennie Teske of North Branch, MN shares how she built a rare 6-figure cottage food business without being salesy by selling exceptional products, leveraging systems, and supporting her communityGet full show notes and transcript here: https://forrager.com/podcast/174

Coming to the market in November 2026: The launch reflects the brand's continued commitment to listening to consumers and delivering snacks that meet evolving family needs without compromising on fun and flavor. Always baked, and made with 100% real cheese, and with no artificial colors or preservatives, Goldfish Gluten Free delivers the craveable cheddar flavor and playful fish shaped crackers consumers love in a gluten free option.Goldfish Gluten Free will begin rolling out to retailers nationwide in November 2026 in a 5 oz. package for a suggested retail price of $4.99.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.

Monthly Beer segment Tamara Vidito, craft beer writer Learn more about your ad choices. Visit megaphone.fm/adchoices

Hey, Heal Squad! After hearing Jennifer Esposito's powerful celiac journey, we wanted to leave those who have gone gluten-free with a hopeful take on rethinking your relationship with carbs. That's why we're throwing it back to our conversation with bestselling author and gluten-free chef Phoebe Lapine. After being diagnosed with Hashimoto's and struggling with SIBO, Phoebe thought eliminating carbs altogether was the healthiest path forward. But through years of trial, error, and healing, she discovered something surprising: if you don't have celiac disease or a medical need to avoid gluten completely, healthy carbohydrates can absolutely have a place on your plate. In this episode, Phoebe explains why the goal isn't to fear bread or eliminate carbs, but to understand which carbohydrates best support your body. She shares how "slow carbs" can help stabilize energy, support gut health, and reduce the all-or-nothing mindset that diet culture has created around food. If you've ever wondered whether you really need to avoid gluten forever, or you're looking for a more balanced approach to healthy eating, this conversation is full of practical, empowering takeaways. Hope you enjoy it! Join us at our Canyon Ranch 2026 Retreat: https://www.canyonranch.com/lenox/retreats/heal-retreat-maria-menounos HEAL SQUAD SOCIALS IG: https://www.instagram.com/healsquad/ TikTok: https://www.tiktok.com/@healsquadxmaria HEAL SQUAD RESOURCES: Heal Squad Website:https://www.healsquad.com/ Heal Squad x Patreon: https://www.patreon.com/HealSquad/membership Maria Menounos Website: https://www.mariamenounos.com My Curated Macy's Page: https://stylecrew.macys.com/@mariamenounos EMR-Tek Red Light: https://emr-tek.com/discount/Maria30 for 30% off Airbnb: https://www.airbnb.com/host ABOUT MARIA MENOUNOS: Emmy Award-winning journalist, TV personality, actress, 2x NYT best-selling author, former pro-wrestler and brain tumor survivor, Maria Menounos' passion is to see others heal and to get better in all areas of life. ABOUT HEAL SQUAD x MARIA MENOUNOS: A daily digital talk-show that brings you the world's leading healers, experts, and celebrities to share groundbreaking secrets and tips to getting better in all areas of life. DISCLAIMER: This Podcast and all related content ( published or distributed by or on behalf of Maria Menounos or http://Mariamenounos.com and http://healsquad.com ) is for informational purposes only and may include information that is general in nature and that is not specific to you. Any information or opinions provided by guest experts or hosts featured within website or on Company's Podcast are their own; not those of Maria Menounos or the Company. Accordingly, Maria Menounos and the Company cannot be responsible for any results or consequences or actions you may take based on such information or opinions. This podcast is presented for exploratory purposes only. Published content is not intended to be used for preventing, diagnosing, or treating a specific illness. If you have, or suspect you may have, a health-care emergency, please contact a qualified health care professional for treatment.

Something on your mind? Erica & Jules would love to hear from you! Jules and Erica welcome special guest Erin of Gluten Free Globetrotter, to celebrate her 45th anniversary of being diagnosed with celiac disease. RESOURCESGluten Free GlobetrotterCeliac CanadaContact/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 ❤️

Nutrition Nugget! Bite-sized bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about Cool Whip. It's in the freezer of half of America and shows up in "healthier" dessert recipes all over the internet. Except does Cool Whip deserve a spot in your freezer? Jenn's digging into the ingredient list most people never bother to read, breaking down what happens when a company swaps out one ingredient and quietly adds a handful of others to keep the taste and texture the same, and exposing a labeling loophole that lets products claim zero grams of trans fat when that's not quite the full story. Is Cool Whip the dairy-free, guilt-free treat it's marketed to be, or is there more going on behind that fluffy white dollop? Jenn compares it side by side with the old-fashioned alternative and shares exactly where she lands. You'll have to listen to find out if Cool Whip makes her list. Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/RESOURCES:Become a Happy Healthy Hub MemberJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramJenn Trepeck, Nutrition Nugget, Salad With A Side Of Fries, Health Tips, Wellness Tips, Cool Whip Ingredients, Cool Whip, Whipped Topping, Imitation Whipped Cream, Corn Syrup, High Fructose Corn Syrup, Hydrogenated Vegetable Oil, Coconut Oil, Palm Kernel Oil, Skim Milk, Sodium Caseinate, Natural And Artificial Flavor, Xanthan Gum, Guar Gum, Modified Food Starch, Polysorbate 60, Sorbitan Monostearate, Sodium Polyphosphate, Beta Carotene, Trans Fat, Saturated Fat, Added Sugar, Nutrition Facts, Food Labeling, Gluten Free, Dairy Free, Vegan Diet, Keto Friendly, Weight Watchers, Whipped Cream Alternative, Heavy Whipping Cream, Vanilla Extract, Processed Food, Food Additives, Frozen Dessert Topping, Kraft Heinz, General Foods, Shelf Life, Sugar Cravings, Insulin Response, Clean Eating, Healthy Dessert Recipes, Is Cool Whip Bad For You, Cool Whip Ingredients List Explained

Gluten Concerns at the DentistHidden Sources: Standard dental supplies like prophy pastes, fluorides, and numbing agents can occasionally contain gluten additives.Action Steps: Always notify your dental office ahead of time about celiac disease, ask them to check product ingredient sheets, or request that they use allergen-safe or explicitly gluten-free alternatives. 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.

Michael Savett, founder of Gluten Free Philly, is the gluten free Guru of the Philadelphia area. For over a decade, he's galvanized the gluten free community around his weekly posts about restaurant news, product releases and events. Michael has organized the Delaware Valley's more than two dozen dedicated gluten free restaurants, bakeries and businesses in his Gluten Free Philly app and website. An even longer list, full of businesses with gluten free offerings, is housed in the Gluten Free Philly app [iOS and Android] and on the Gluten Free Philly website.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.

Send us Fan MailA Gluten Free Podcast Episode 247 My guest on today's episode is my brother Blake. We'll talk about Matt Damon going gluten free for his role as Odysseus in Christopher Nolan's new film The Odyssey, our takeaways from our appearance at SBS Insight discussing ultra processed foods and our Sydney Gluten Free Expo ticket giveaway. What we'll discuss: * Matt Damon going gluten free for his role as leading character Odysseus in The Odyssey * Going gluten free for sport * How and why celebrities talk differently about their coeliac disease and gluten free diet on podcasts * Jon Bernthal talking about coeliac disease and his gluten free journey * Celebrity men talking about coeliac disease and the gluten free diet * Matt Damon talking about his gluten free diet unprompted on Amy Pohler's podcast * The fad of gluten free in society versus more options for the coeliac and gluten free community * Personal trainers and their potential influence of a gluten free diet in their preparation for physically demanding movie roles * Our takeaways from our appearance at SBS Insight for the discussion around ultra processed foods as part of our diets as Australians * Our family's reflections on ultra processed foods as part of our overall diet * Friends of ours sharing a food scanning app with us * The complications of the health star ratings on food packaging in Australia * Warning labels and other interventions for ultra processed foods in other countries  * Future podcast guest chatting about gluten doses in various products, health star ratings, etc * Sydney Gluten Free Expo giveaway  Links Matt Damon Goes Gluten Free for his role as Odssyseus in The Odyssey Jon Bernthal's coeliac and gluten free journey Appearance on SBS Insight - Ultra Processed Food Fight  Full Episode of SBS Insight - Ultra Processed Food FightMatt Damon on Good Hang with Amy PoehlerPhilip Baker and colleagues' research findings on Ultra Processed Foods Sydney Gluten Free ExpoJoin A Gluten Free Podcast Facebook Group 

Discover why Jim Baldridge's Secret Seasoning has become a favorite for grilling, smoking, wild game, vegetables, popcorn, and more. Learn how this all-purpose seasoning enhances every meal for hunters, home cooks, and outdoor enthusiasts. Join radio hosts Rebecca Wanner aka ‘BEC' and Jeff ‘Tigger' Erhardt (Tigger & BEC) with the latest in Outdoors & Western Lifestyle News!   Guest: Jake Tiedeman  What Is Jim Baldridge's Secret Seasoning? Jim Baldridge's Secret Seasoning is an all-purpose seasoning blend developed by Nebraska rancher, auctioneer, and cook Jim Baldridge. Based on an old family recipe, it combines a carefully balanced mix of herbs and spices designed to enhance meats, vegetables, soups, eggs, salads, seafood, and wild game. The seasoning has been commercially available since 1991 after years of refinement in Jim Baldridge's home kitchen. From Homemade Blend to National Product Friends and neighbors quickly became fans of the seasoning, increasing demand beyond what Jim could mix at home. After sourcing 23 premium herbs and spices, Jim Baldridge officially launched the product in July 1991, and it has remained a family-operated business based in North Platte, Nebraska on their Baldridge-Tiedeman Ranch. Gluten-Free and MSG-Free Jim Baldridge's Secret Seasoning is marketed as: Gluten-free MSG-free All-purpose Suitable for everyday cooking These qualities make it a versatile pantry staple for home cooks. Shop Here: https://baldridgeseasoning.com/ Facebook Follow: Jim Baldridge's Secret Seasoning OUTDOORS FIELD REPORTS & COMMENTS We want to hear from you! If you have any questions, comments, or stories to share about bighorn sheep, outdoor adventures, or wildlife conservation, don't hesitate to reach out. Call or text us at 305-900-BEND (305-900-2363), or send an email to BendRadioShow@gmail.com. Stay connected by following us on social media at Facebook/Instagram @thebendshow or by subscribing to The Bend Show on YouTube. Visit our website at TheBendShow.com for more exciting content and updates! https://thebendshow.com/ https://www.facebook.com/thebendshow WESTERN LIFESTYLE & THE OUTDOORS Jeff ‘Tigger' Erhardt & Rebecca ‘BEC' Wanner are passionate news broadcasters who represent the working ranch world, rodeo, and the Western way of life. They are also staunch advocates for the outdoors and wildlife conservation. As outdoorsmen themselves, Tigger and BEC provide valuable insight and education to hunters, adventurers, ranchers, and anyone interested in agriculture and conservation. With a shared love for the outdoors, Tigger & BEC are committed to bringing high-quality beef and wild game from the field to your table. They understand the importance of sharing meals with family, cooking the fruits of your labor, and making memories in the great outdoors. Through their work, they aim to educate and inspire those who appreciate God's Country and life on the land. United by a common mission, Tigger & BEC offer a glimpse into life beyond the beaten path and down dirt roads. They're here to share knowledge, answer your questions, and join you in your own success story. Adventure awaits around the bend. With The Outdoors, the Western Heritage, Rural America, and Wildlife Conservation at the forefront, Tigger and BEC live this lifestyle every day. To learn more about Tigger & BEC's journey and their passion for the outdoors, visit TiggerandBEC.com.

Mike is back from an unforgettable Alaskan adventure! In Part 1 of this special two-part series, he shares the highs and lows of traveling to Alaska, practical gluten free travel tips, and the incredible experience of boarding the Celiac Cruise. From navigating unexpected travel challenges to breathtaking glacier views, Mike and his family enjoy unforgettable family moments while whale watching, and indulging in amazing gluten free meals at sea.

Do you think gluten-free baked goods taste horrible? That they are dry and crumbly, hard to swallow, and generally unpleasant? Well, there are people out there who – very much like the sourdough-crazed pandemic bakers – are feverishly working toward tasty gluten-free products.

Alan interviews Carolyn Haeler.  After discovering she had celiac disease - Carolyn Haeler searched for tasty gluten-free cookies. Unfortunately, most gluten-free snacks tasted terrible, almost inedible. So, she invented the solution - Mightylicious cookies. Today her cookies and flours are sold in retail stores in 43 states. Make sure to subscribe to the podcast on iTunes or wherever you get your podcasts so you won't miss a single episode. Website: www.Mightylicious.com

A year ago, my partner Emma was diagnosed with celiac disease, completely changing the way we think about travel. In this special episode, I'm sharing my conversation with Leigh Francis from The Gluten Free Advocate Podcast about what it's really like adapting to gluten-free travel while still chasing adventure.We discuss the emotional side of a diagnosis, how our travel style has evolved from spontaneous backpacking to careful planning, and why destinations like Victoria, BC and parts of Europe have given us confidence that incredible travel is still possible.We also dive into my recent adventures through El Salvador, Guatemala, Mexico and Bhutan, my future plans for French Polynesia, Central Asia and Africa, and how this experience is changing the content I create on both the Winging It Travel Podcast and YouTube.Whether you have celiac disease yourself, travel with someone who does, or simply love hearing honest travel conversations, this episode offers practical advice, encouragement and plenty of wanderlust.In this episode you'll hear:Emma's unexpected celiac diagnosis and how it changed our livesWhy travelling with celiac disease requires a completely different mindsetThe challenges of avoiding cross-contamination while travellingThe best gluten-free destinations we've experienced so farPlanning our upcoming trip to French PolynesiaHow this journey is changing my podcast and YouTube contentBucket list destinations still waiting to be exploredWhy travel is still absolutely worth it—even with dietary restrictionsIf you want to be able to listen to our conversation from Season 1 - check out this episode: https://www.youtube.com/watch?v=ynv84AuSkekIf you have any questions or fun stories to share, feel free to reach out at ⁠⁠hieatexplorelove@gmail.com⁠⁠.Substack: https://substack.com/@theglutenfreeadvocateTik Tok: @theglutenfreeadvocateFacebook:⁠ The Gluten Free AdvocateInstagram: @theglutenfreeadvocateThis episode is produced by Leigh Francis Productions.Support Winging It Travel PodcastIf you enjoyed this episode:⭐ Leave a 5-star rating or review on your podcast app☕ Support the show at buymeacoffee.com/wingingit

Send us Fan MailA Gluten Free Podcast Episode 246 My guest on today's episode is the creator of The Celiac In Italy and Celiacs In Europe, Catalin Varela. We'll talk about her coeliac disease diagnosis, the differences between the US and her current home of Florence in Italy and the resources she's created to help the gluten free community travel throughout Italy and Europe. What we'll cover: * Catalin's coeliac disease diagnosis and her symptoms pre-diagnosis * Neurological symptoms of coeliac disease * Catalin's misdiagnosis of cancer * Catalin's family friend prompting to test for coeliac disease * Cutting out more things other than gluten from the diet to help improve Catalin's health * Catalin's training in integrative nutrition * How Catalin's 6 month travels around the world changed her perspective and approach to coeliac disease and the gluten free diet * Catalin's degree in medical anthropology and writing her thesis on how people living with coeliac disease approach their disease and the gluten free diet differently depending on where they live in the world * What Catalin found from her thesis * Why Florence is a great place for people living with coeliac disease * Biggest differences in approaches to coeliac disease and the gluten free diet within the US compared to Italy * Catalin's experience of eating out and making her own food in Florence * How Italy compares to neighbouring countries in Europe in terms of gluten free options and coeliac disease awareness * Navigating buying gluten free food in supermarkets in Italy * The use of gluten free wheat starch in Italy in gluten free products * The misconception of being able to eat gluten when you have coeliac disease in Italy and Europe * Wheat being imported into Italy from Canada * Gluten free food subsidy for people living with coeliac disease in Italy * The nuances of the gluten free subsidy for italian residents with coeliac disease* The cost of gluten free food in Italy * Catalin's thoughts on the population screening for the study of coeliac disease and Type 1 diabetes * Catalin's work with the Italian Celiac Association (AIC) * Celiacs and Europe and the consulting services offered * Clients sharing their gluten free travel stories after their consultations * Tips for travelling to Italy with coeliac disease Links Use our code GFFAM for 10% off booking a consultation with Celiacs In EuropeFollow Celiac In Italy on Instagram  https://celiacinitaly.com/ https://celiacsineurope.com/Follow Celiacs In Europe on Instagram https://www.aglutenfreefamily.com.au/blog/how-to-travel-gluten-free-in-europe-and-the-one-resource-that-makes-it-easier Join A Gluten Free Podcast Facebook Group 

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.

Nutrition Nugget! Bite-sized bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about the Feel Bar. A viral Instagram reel promising organic ingredients, adaptogens, and a bold dig at a competitor sent Jenn straight to the nutrition label to see if The Feel Bar lives up to the hype. The protein and fiber numbers look promising, but a closer look at the sweeteners, the source of fat, and a mysterious mismatch between the marketing graphics and the actual package raises a few questions. Is the cordyceps dose high enough to make a difference, or is it more marketing than function? Is this really a "notice how you feel" kind of bar, or just another premium snack riding a trendy ingredient list? Jenn breaks down the ingredients, the math, and the messaging to figure out where the Feel Bar really lands to help you determine whether it earns a spot in your snack rotation or stays on the shelf. Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/RESOURCES:Become a Happy Healthy Hub MemberJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramNutrition Nugget: Barebells Protein BarsKEYWORDS: Jenn Trepeck, Nutrition Nugget, Salad With A Side Of Fries, Health Tips, Wellness Tips, Protein Bar Nutrition, Feel Bar, Protein Bar, Nutrition Facts, Ingredient List, Organic Ingredients, Medjool Dates, Allulose, Cordyceps, Adaptogens, Ashwagandha, Functional Ingredients, Net Carbs, Added Sugar, Dietary Fiber, Saturated Fat, Sunflower Butter, Cocoa Butter, Plant Protein, Pea Protein, Vegan Snack, Gluten Free, Soy Free, Grain Free, Non Gmo, Nut Free, Snack Bar, Rule Of Five, Weight Loss, Wellness Podcast, Clean Eating, Blood Sugar, Low Glycemic Sweetener, Marketing Language, Nutrition Label, Food Label Reading, Healthy Snacking, Mushroom Supplements, Immune Support, Energy And Stamina, Real Food Ingredients, Are Feel Bars Healthy, Best Protein Bar Ingredients To Look For

What food is permissible to carry on to a flight? Listen for all the details!Double-check that the food item that you want to fly with isn't in the TSA list of prohibited items. If still in doubt, try the “What Can I Bring?” feature on the MyTSA app and website, or snap a photo of the item and send your question directly to the TSA via X (@AskTSA), Facebook Messenger, Apple Business Chat (AskTSA), or text ‘Travel' to AskTSA (275-872). 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.

This week on PodQuest we have our latest book club discussion on Batman Mask of the Phantasm, then Chris played some Steam demo's including lily's world XD, and Walnut went to a Gluten Free Expo and has some thoughts. We also chat about LARPTubers, the demos for Blood Dungeon and 1666 Amsterdam, and some recent concerts including Catbite, RX Bandits and Weird Al. Our current book club theme is going to be animated movies not from Disney or Pixar, and our final pick is the 1986 classic Transformers The Movie. Timestamps 00:00:00 - Intro 00:04:07 - Agenda 00:04:47 - Richie's Video on LARPTubers 00:11:59 - Book Club - Batman Mask of the Phantasm 00:23:20 - Next Book Club… 00:36:04 - Steam Demos - Blood Dungeon, 1666 Amsterdam, and lily's world XD 00:49:28 - Concert - Catbite and RX Bandits 00:56:51 - Concert - "Weird Al" Yankovic 01:02:47 - Richie's time at the Gluten Free Expo 01:17:41 - Outro Support One-Quest https://www.Patreon.com/OneQuest Follow Us Email - Social@one-quest.com Twitter - @One_Quest Instagram - @One_Quest Facebook - OneQuestOnline Follow Chris on Twitter - @Just_Cobb Follow Richie on Twitter - @B_Walnuts Follow Drootin on Twitter - @IamDroot Check out Richie's streaming and videos! Twitch b_walnuts YouTube BWalnuts TikTok b_walnuts Intro and Outro music Mega Man 2 'Project X2 - Title Screen' OC ReMix courtesy of Project X over at OCRemix

This week on PodQuest we have our latest book club discussion on Batman Mask of the Phantasm, then Chris played some Steam demo's including lily's world XD, and Walnut went to a Gluten Free Expo and has some thoughts. We also chat about LARPTubers, the demos for Blood Dungeon and 1666 Amsterdam, and some recent concerts including Catbite, RX Bandits and Weird Al.

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.

Registered dietitian Erin Kenny, founder of The Celiac Space, returns to the podcast to discuss what happens when people with celiac disease still don't feel well, even after following a strict gluten free diet. Erin explains the differences between celiac disease and non-celiac gluten sensitivity, common conditions that can mimic gluten exposure, how to interpret celiac blood work, and why balancing gut healing with living a full life is so important. It's an informative conversation filled with practical advice for anyone navigating life with celiac disease.

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 

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.

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.

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:

Adam Hiner, CEO of Pacha, shares insights on product innovation, sustainable practices, and the journey of building a healthy and regenerative food brand. We talk about the happy accidents and consumer feedback that lead to making new and better products, like their new gluten-free, sourdough buckwheat tortillas! Adam then shares why Pacha joined the Purpose Pledge, the challenges of building a CPG brand (like cashflow), the benefits of self-manufacturing, and why passion is essential for success in this industry. Tune in to get advice from a leader who's built multiple successful brands while leading with integrity.Key topicsProduct innovation driven by consumer insights and feedbackStrategic experimentation with new productsThe benefits of self manufacturingPurpose-driven business and sustainability commitmentsPurpose Pledge, what it means, and how it worksThe importance of focusing on core SKUs and honing recipesProfitability and cash flow challengesThe importance of passion for successInner peace to bring about world peaceSound bites“I pulled a batch of crackers out of the oven and they were floppy like little tortillas. Then I started experimenting with tortillas and just said, yeah, the market really needs a better tortilla right now.”“We had our buckwheat buns, but we rebranded them as English muffins because all of our customers were saying, hey, this isn't a bun, this is an English muffin.”"Our bread tastes like real bread. It doesn't taste like this thing that was modified to try to imitate the texture of white bread.““We've always had a plan to do something more than just be a company that's making money.”“When we saw Purpose Pledge coming forward, felt like it felt like an opportunity to do something that felt maybe more impactful and less just numbers driven.”“It's nice to have really great mentors who have been doing it and have done it before.”“We were really grateful for our DTC channel because we've had so much direct feedback from customers, which we wouldn't have had with just being a retail brand.”“One of the biggest challenges is just financing the company, you know, just keeping the lights on. 30%-50% of my job is just keeping cash coming in.”“Sometimes adding more SKUs does generate more revenue immediately, like if Whole Foods puts out six SKUs versus four, but the trade off is the velocity of all the SKUs is now lower.”“Peace really does start within us and maybe the most impactful thing we can do is to just like to start here and have and find peace with ourselves.”Chapters03:00 Introduction to Pacha and Product Evolution05:57 Innovative Product Development and Consumer Feedback09:08 Special Releases and Creative Experimentation11:59 Joining the Purpose Pledge: A Commitment to Impact14:59 Understanding the Purpose Pledge's Roadmap and Commitments18:00 Customer Insights: What Consumers Love About Pacha's Products34:31 The Benefits of Fermentation and Buckwheat37:07 The Challenges of Regenerative Agriculture40:02 Navigating the Food Industry: Profitability and Challenges46:00 The Importance of Focus in Product Development52:59 Personal Insights and Recommendations for a Better WorldLinksAdam Hiner on LinkedIn - https://linkedin.com/in/adamhinerPacha - https://pachabread.comPacha on LinkedIn - https://www.linkedin.com/company/live-pacha/Pacha on Pinterest - https://www.pinterest.com/live_pacha/Pacha on TikTok - https://www.tiktok.com/@livepachaPacha on Instagram - https://www.instagram.com/livepacha…Purpose Pledge - https://purposepledge.org/…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.

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

Falen's daughter has been telling people something that's a lie, Jenny's Been on Reddit, Have you ever cried about an inanimate object?, and more!

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

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

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 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

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!

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.

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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