Podcasts about gluten free

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

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

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

This gluten free community comes together to fight against ignorance and misinformation. Gluten free podcasters from both Australia and the US (including me) gathered to talk about the recent comments made by Robby Hoffman on the Call Her Daddy Podcast, how the gluten free community has responded and how we can improve coeliac disease and gluten free awareness moving forward together.Listen to the full episode here: https://podcasts.apple.com/us/podcast/gluten-free-podcasters-roundtable-discussing-the/id1596543624?i=1000772647009I would love to hear from you! Leave your messages for Andrea at contact@baltimoreglutenfree.com and check out www.baltimoreglutenfree.comInstagramFacebookGluten Free College 101Website: www.glutenfreecollege.comFacebook: http://www.Facebook.com/Glutenfreecollege Hosted on Acast. See acast.com/privacy for more information.

In this episode of Girl Talk with Tay, I sit down with Violet Witchel, food creator, Culinary Institute of America graduate, MasterChef contestant, and author of an upcoming cookbook, to talk about building a career in food, creating viral recipes, and culinary education, and the mindset behind long term success.Violet shares how she started posting content during the pandemic and unexpectedly built a thriving online community around cooking and recipe development. What began on TikTok evolved into a full time business, opening doors to MasterChef, culinary school, brand partnerships, and her upcoming cookbook.We talk about her experience on MasterChef and the difference between being an elevated home cook and a professional chef. Violet also shares why attending the culinary institute became such an important part of her journey and how it helped strengthen her skills, confidence, and credibility in the food industry.We also dived into the recipes that put Violet on the map which is her Dense Bean Salads. She shares how they took off online, why they resonated with so many people, and how that momentum helped shape the next chapter of her career.Beyond recipe creation, Violet shares practical cooking tips every home cook can use. We discuss mise en place, kitchen organization, efficient cooking habits, and simple systems that make preparing meals more enjoyable.We also explore how Violet spots emerging food trends, why she believes eating habits are evolving, and what she sees ahead in the food and wellness space.Finally, Violet gives us a behind the scenes look at her upcoming cookbook featuring high-fiber, gluten-free recipes, dozens of new Dense Bean Salads, easy weeknight dinners, breakfast ideas, and culinary techniques designed to make cooking feel more approachable.xo, Tay⸻Follow Violet Witchel!

On the latest Celiac Project Podcast: Mike and Cam tackle a wave of misinformation and negativity swirling through the celiac and gluten-free community after recent viral comments dismissed gluten-related illnesses as “not real.” They unpack why these jokes miss the mark, how misinformation spreads, and the importance of pushing back with facts, humor, and unity. Along the way, they explore divisions within the gluten-free world, social media fatigue, and why authentic community support matters now more than ever.Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/I would love to hear from you! Leave your messages for Andrea at contact@baltimoreglutenfree.com and check out www.baltimoreglutenfree.comInstagramFacebookGluten Free College 101Website: www.glutenfreecollege.comFacebook: http://www.Facebook.com/Glutenfreecollege Hosted on Acast. See acast.com/privacy for more information.

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

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

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

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

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

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

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

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

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

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

Send us Fan MailEpisode 239 My guest on today's episode is Carpentry Teacher, fellow coeliac and podcast listener, Braeden Crosswell-Snow. We'll talk about being a male with coeliac disease, how to manage cross contamination in a shared kitchen as a family and being open and honest throughout our coeliac and gluten free journeys. What we'll cover: * How Braeden and I connected at our Gluten Free Evening event * Braeden's coeliac disease diagnosis * How Braeden dealt with being diagnosed with coeliac disease and navigating gluten free life as a tradie and on site with other tradies * Braeden's ADHD diagnosis * How Braeden approaches honesty in his coeliac disease * Braeden's gluten free wedding * Navigating a shared kitchen at home with Braeden's family who eats gluten * Braeden's children being tested for coeliac diseease * Braeden's last beer * Braeden's love of cooking * How coeliac disease and gluten free life has motivated Braeden's love of making food * How Braeden navigates finding gluten free food at musical festivals in Sydney * Tips for people travelling to gigs or festivals * Resources Braeden has found helpful since his coeliac diagnosis * The biggest change Braeden wants to see in the coeliac and gluten free space Links Follow Braeden on Instagram Join Braeden's 'GF Living' Discord Join A Gluten Free Podcast Facebook Group 

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

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

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

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

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

Send us Fan MailA Gluten Free Podcast Episode 238 On today's episode of A Gluten Free Podcast I'll share the story of Amanda's son Joshua's coeliac disease diagnosis. Amanda was puzzled by some strange symptoms Joshua was experiencing until one health professional thought to test for coeliac disease and finally they were able to obtain an answer. What we'll cover: * The last coeliac story we heard * Amanda reaching out to share the story of her son, Joshua's coeliac disease diagnosis* Amanda's gratefulness for Joshua's coeliac disease diagnosis * Joshua's fussy eating on a trip to San Francisco * GP testing Joshua for coeliac disease via blood testing * Joshua's puzzling coeliac disease symptoms * Amanda's confusion with Joshua's symptoms * Amanda's reaction at the improvement in Joshua since his diagnosis and going gluten free * Josh himself talking * My reflections on Joshua's coeliac disease diagnosis story  LinksHow To Navigate Coeliac Disease In Children with The Coeliac Connection Founder & Author of the Ebook 'Surviving the First year of Childhood Coeliac Disease', Jo WynneJoin A Gluten Free Podcast Facebook Group 

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.

In this special episode, Melissa Secord of Celiac Canada is joined by Floris van Overveld (AOECS) and Marilyn Geller (Celiac Disease Foundation) to discuss a major step forward in gluten-free labelling. Recorded during Celiac Awareness Month, they break down new Codex guidelines for precautionary allergen labelling—designed to reduce confusing "May Contain" statements and improve trust in gluten-free products. Tune in to learn what this global milestone means for the celiac community.

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

Mary teaches how to bake a delicious Victoria Sponge for those of us intolerant to gluten. If you would like to follow along with the recipe, please click here. We would love to see how this recipe turns out for you! Please WhatsApp your home baking images to 089-4672000 or info@radiomaria.ie. L'articolo E31 | Let's Bake – Classic Victoria Sponge (Gluten Free) proviene da Radio Maria.

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

Send us Fan MailA Gluten Free Podcast Episode 237 My guest on today's episode is the creator of The College Celiac, Casey Cromwell. We'll talk about how she navigated celiac disease as a teenager in college, creating much-needed comedy-focused gluten free content online and not only providing support for the gluten free community but finding support and healing from this community herself. What we'll cover:* Casey's coeliac disease symptoms * Casey's celiac disease diagnosis * The biggest struggle for Casey during her diagnosis * Casey's advice for someone going through a coeliac disease diagnosis right now * Defining Fibromyalgia and Casey's symptoms in the lead up to diagnosis * The gluten free diet's role as a possible management strategy for Fibromyalgia* Casey's college experience as a coeliac in the first year * Making gluten free food in a shared kitchen setup * Preventing cross contamination* Navigating the social elements in college with coeliac * How Casey included herself in social events around food without feeling left out * Casey's experience of getting glutened at college * Casey's inspiration behind starting her blog and how it transitioned into her current content * Connecting with the coeliac and gluten free community through Casey's content * How Casey comes up with her memes and content * Casey's relationship with being online and how being a gluten free content creator has become her full time job* The positives to come out of Casey's coeliac and content creation journey * Resources Casey recommends for people living with coeliac disease * Biggest change Casey would like to see in the coeliac and gluten free space Links Follow College Celiac on Instagram, TikTok & Facebook Casey Cromwell YouTube Channel Gluten Free With Casey   Beyond Celiac National Celiac AssociationGluten.org The Loopy Whisk

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

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

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

On today's Celiac Project Podcast:Mike's daughter Jessica returns to share her college decision — and the school that checked every box from academics to safe dining for celiac students. Hear how she narrowed down her choices, weighed the vibes and the food, and ultimately found her new college home for the next 4 years. Plus, Mike, Cam and Jess dig into what makes her chosen school's gluten free program stand out for students managing food allergies.Listen to the full episode here: https://celiacprojectpodcast.libsyn.com/I would love to hear from you! Leave your messages for Andrea at contact@baltimoreglutenfree.com and check out www.baltimoreglutenfree.comInstagramFacebookGluten Free College 101Website: www.glutenfreecollege.comFacebook: http://www.Facebook.com/Glutenfreecollege Hosted on Acast. See acast.com/privacy for more information.

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

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

Send us Fan MailA Gluten Free PodcastEpisode 236On today's episode I'll share a list of the top countries to visit when you live gluten free. We are very keen as a family to travel again overseas or even interstate within Australia. Whether you have travelled since your coeliac disease diagnosis, you have some countries on your bucket list or you're about to plan a trip, What we'll cover: * Reflecting on last week's guest episode with Sara Merlino * Speaking to people travelling overseas and inspiration behind this episode * Various podcasts where I've interviewed guests who've travelled overseas gluten free * Top countries to travel gluten free Links Schar's List of Top Gluten Free Countries to VisitCeliac Cruise Equal Eats Coeliac Translation CardsStephen on gluten free travelling and hiking Top Gluten Free Spots in the Southern Highlands, NSW Interview with Erin Smith, founder of The Gluten Free Globe Trotter How To Travel Gluten Free with Elikqitie Morgan Moore, creator of How To Coeliac Melanie Persson's trip to JapanMatt from Gluten Free Street GangFind Me Gluten Free app founder, Jason ElmoreHow to Travel Gluten-Free in Europe by Catalina VarelaGluten Free Food Tours in Barcelona How To Coeliac's experience in Spain 

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

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

Want to Start or Grow a Successful Business? Schedule a FREE 13-Point Assessment with Clay Clark Today At: www.ThrivetimeShow.com   Join Clay Clark's Thrivetime Show Business Workshop!!! Learn Branding, Marketing, SEO, Sales, Workflow Design, Accounting & More. **Request Tickets & See Testimonials At: www.ThrivetimeShow.com  **Request Tickets Via Text At (918) 851-0102   See the Thousands of Success Stories and Millionaires That Clay Clark Has Helped to Produce HERE: https://www.thrivetimeshow.com/testimonials/ Download A Millionaire's Guide to Become Sustainably Rich: A Step-by-Step Guide to Become a Successful Money-Generating and Time-Freedom Creating Business HERE: www.ThrivetimeShow.com/Millionaire   See Thousands of Case Studies Today HERE: www.thrivetimeshow.com/does-it-work/  

5 Facts a Celiac Doctor Wants You to KnowAs a Health Educator, Celiac Awareness Month in May may get me more excited than most. More than any other time of year, people are reading, sharing, and focused on educating and raising awareness about this disease. There's nothing I like seeing better than info and resource-sharing. However, there's also nothing I like LESS than seeing info shared that isn't fact-based but based solely on personal experience. While there's nothing wrong with saying ‘this was my experience' in some circumstances, often times this info is used to make important decisions that can impact health. Need an example? It may look something like this: I eat X with no problem or ‘try going gluten free and see if you feel better.' Again, well-meaning but when it comes to managing an autoimmune disease, it's imperative to get vetted, data-driven info. Just the Celiac Disease Facts, please.As a member of many online Celiac and Gluten Free groups, the same questions and issues come up again and again. That served as the inspiration for “5 Facts a Celiac Doctor Wants You to Know about Celiac Disease.” Working with the University of Maryland Celiac Center to create this Celiac Disease Fact Sheet, I hope you will share it with anyone you know with Celiac, who is gluten free, thinking about going free, has gluten sensitivity or cares for a child with any of the above.Read the full article here: https://baltimoreglutenfree.com/5-facts-a-celiac-doctor-wants-you-to-know/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.

Feeling lost in the grocery store? Worried about hidden gluten sabotaging your health, even when you're trying to be careful? You're not alone. This video is your definitive guide to becoming a master gluten detective. This Week's Deep Dive We'll give you a simple 5-step mission plan to confidently identify hidden gluten anywhere, from food labels to restaurant kitchens. Stop the anxiety and start enjoying your food again!   In this guide, you'll learn: - **Step 1:** The fastest way to spot safe foods using FDA-regulated labels. - **Step 2:** Why third-party certification seals are the gold standard for trust. - **Step 3:** How to uncover gluten's sneaky aliases (like malt and brewer's yeast) on the ingredients list. - **Step 4:** How to use the "Contains: Wheat" allergen statement correctly (and know its major blind spot!). - **Step 5:** How to identify high-risk foods and avoid cross-contamination in the real world. Health Declassified is brought to you by Peter Wright & Kathleen Beauvais https://HealthDeclassified.com  peter@healthdeclassified.com    kathleen@healthdeclassified.com  Get our weekly newsletter for links to articles mentioned on the show, holistic health tips and news of future guests. Subscribe here   Content on our website, in our newsletter, in our audio and video episodes has been obtained from reliable sources, is for information only and should not be taken as medical advice. Check with your doctor before starting a new exercise or supplement programme especially if you have any joint, skeletal, mobility or digestive issues.      

This week, I had the pleasure of chatting with “Helene Godin” , the founder of **By The Way Bakery**. After 22 years as an intellectual property and media attorney, she took the leap into baking.We discussed her journey from law school to working at NBC and Bloomberg, Reader's Digest, and Audible.Com (http://audible.com/), and how those experiences shaped her problem-solving skills. Helene opened her first bakery in Hastings-on-Hudson in 2011, and now has two locations in New York City and one in Greenwich, Connecticut. Her gluten-free and dairy-free treats are available in over 100 Whole Foods and 440 Sprouts Farmers Markets across the country. Helene's mission is to connect with the community and spread joy and happiness through delicious gluten-free options.We also touched on her love for notecards, the joy of unsolicited book reports, and her gratitude for her 85 employees and supportive husband.

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

Samantha Diamond and Breanna Hughes are Co-Founders of Bird&Be, the fertility brand providing evidence-backed, comprehensive at-home tests and supplements for both partners at every stage of the fertility journey. In This Conversation We Discuss: [00:00] Intro [01:31] Turning a diagnosis into a mission [03:23] Becoming your product's success story [04:44] Callouts [04:54] Finding focus groups with limited budgets [07:37] Sponsor: Klaviyo [09:44] Letting research reverse product roadmaps [13:41] Building trust through science-backed content  [15:12] Sponsor: Intelligems [17:12] Sharing vulnerable stories for customer loyalty [18:36] Tapping nice creators to amplify early content [21:41] Seeing early signals of product-market fit [23:49] Sponsor: Electric Eye [25:00] Letting word of mouth unlock B2B strategies [27:17] Allowing your data do the selling for you [30:16] Expanding impact to underserved customers Resources: Subscribe to Honest Ecommerce on Youtube Doctor-formulated prenatals, fertility supplements, & tests birdandbe.com/ Follow Sam Diamond ca.linkedin.com/in/samantha-diamond-1484a718 Follow Breanna Hughes ca.linkedin.com/in/breannahughes Get your free demo klaviyo.com/honest Book a demo today at intelligems.io/ Schedule an intro call with one of our experts electriceye.io/connect If you're enjoying the show, we'd love it if you left Honest Ecommerce a review on Apple Podcasts. It makes a huge impact on the success of the podcast, and we love reading every one of your reviews!

We've been sold a version of health that looks good on labels… but feels off in the body.“Organic.”“Gluten Free.”“Clean.”But what if those words are less about truth… and more about trust being borrowed?In this episode of ALLSMITH, Bryce sits down with nutrition coach Mike Schmidt to pull back the curtain on modern nutrition, food systems, and the silent stressors shaping our health. This conversation moves beyond surface-level advice and into the deeper layers of awareness… exploring gut health, hormones, environmental toxins, and the unseen ways our world is influencing how we feel, think, and perform.From microplastics and water quality to misleading food labels and the rise of optimization culture, this is a grounded yet provocative exploration of what it actually means to be healthy in today's world.This isn't about fear.It's about clarity.Because once you see it… you can't unsee it.⸻If this episode sparked something in you, don't keep it to yourself… share it with someone who needs to hear it.Follow Bryce at @therealbrycesmith, follow @allsmithco, and tap in with Mike at @superfoodsuperhuman to stay connected to the conversation.Subscribe to ALLSMITH on YouTube, Apple Podcasts, and Spotify so you never miss an episode.If you're ready to take this work deeper…Explore ALLSMITH coaching for personalized guidance, check out our apparel at allsmith.co, and come experience the ALLSMITH Social Club… where community, movement, recovery, and real connection come to life.This isn't just content.It's a way of living.⸻TIMESTAMPS00:00 – The moment you realize your body is speaking, not failing04:30 – Why we've normalized feeling “off”09:15 – Overfed but undernourished14:40 – Food labels: truth vs. marketing20:25 – Organic, gluten free… what actually matters?26:10 – The hidden impact of processed foods31:45 – Anxiety, gut health, and nervous system dysregulation38:20 – Social media, dopamine, and cortisol44:10 – Environmental toxins: pesticides, Apeel, and exposure50:35 – Water quality and filtration55:20 – Microplastics and heavy metals1:01:10 – Gut health as the foundation1:07:45 – Supplements: what works vs. what's noise1:13:30 – Peptides and the future of health1:19:10 – Hormones and modern disruptors1:24:50 – Optimizing testosterone naturally1:30:15 – Training, recovery, and over-optimization1:36:40 – Making health second nature⸻KEY TAKEAWAYS• Your body is not broken… it is adapting to your environment• Most “healthy” food marketing is designed to sell, not to serve• Gut health is foundational to energy, mood, and performance• Environmental toxins are real, but awareness creates agency• Supplements support… they don't replace lifestyle• Hormones reflect how you live, not just how you train• Consistency is the bridge between knowledge and transformation⸻QUOTES• “We've normalized feeling like shit… and called it normal life.”• “Your body isn't broken… it's responding to what you've been consistently giving it.”• “Food labels are often more about marketing than truth.”• “You can't biohack your way out of a disconnected lifestyle.”• “Gut health isn't a trend… it's the foundation.”• “Optimization without awareness becomes another form of stress.”• “Consistency isn't sexy… but it's everything.”Thank you for Listening! Learn more below.ALLSMITH IG ALLSMITH YouTubeBryce Smith IG

Buckle up! Today, Mike and Cam are joined by TCP Inner Circle member and world traveler Lyle Smart to recap his recent "magical journey" through Uruguay and Argentina. Lyle shares how he navigated long-haul flights with limited gluten free meal service and discovered why Buenos Aires is widely considered one of the most celiac-friendly cities on the planet. From 100% dedicated steakhouse dinners to finding safe empanadas in a Panama airport, Lyle proves that a celiac diagnosis shouldn't keep you from seeing the world.

On the latest Celiac Project Podcast: Mike and Cam are joined by TCP Inner Circle member and world traveler Lyle Smart to recap his recent "magical journey" through Uruguay and Argentina. Lyle shares how he navigated long-haul flights with limited gluten free meal service and discovered why Buenos Aires is widely considered one of the most celiac-friendly cities on the planet. From 100% dedicated steakhouse dinners to finding safe empanadas in a Panama airport, Lyle proves that a celiac diagnosis shouldn't keep you from seeing the world.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.

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

Your grocery cart full of “healthy” food labels might be lying to you. The foods you reach for because they sound clean, light, or natural may be doing very little, or worse, working against your health goals. This episode is the April Fools reality check nobody asked for, but everybody needs.Jenn Trepeck, host of Salad with a Side of Fries and certified health and lifestyle coach, walks through four categories of foods marketed as healthy that are anything but: breakfast staples, popular snacks, trendy drinks, and wellness-washed products. Backed by real-food labeling lawsuits and honest nutrition breakdowns, Jenn helps you see past the clever packaging so you can make choices that actually serve you without throwing out everything you enjoy.What You Will Learn in This Episode:✅ Why beloved breakfast options like granola, acai bowls, and avocado toast often fall short as complete, balanced meals and what to do instead✅ How popular snack foods, such as veggie chips, rice cakes, and trail mix, use smart packaging to appear nutritious while delivering mostly empty carbohydrates✅ The truth behind drinks marketed for health, including green juice, vitamin water, and plant-based milks, and how misleading marketing has shaped what we put in our bodies✅ How major brands, including Naked Juice, Kashi, and Halo Top, have faced food labeling lawsuits over sugar content and natural claims, and what this means for how you shopThe 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 wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.TIMESTAMPS:00:00 April Fools inspires a deep dive into healthy food myths03:53 Food labeling lawsuits explained: David Bars, Naked Juice, Kind Snacks, Kashi, and misleading marketing10:51 Why it is up to consumers to look past food marketing and read nutrition labels11:42 Breakfast foods breakdown: granola, flavored yogurt, acai bowls, and avocado toast16:14 Avocado toast deep dive: why bread and healthy fat alone do not make a balanced meal22:27 Snack category begins: the truth about veggie chips and what is really in the ingredients25:36 Protein bars and trail mix: how to evaluate labels and what actually to look for29:17 Rice cakes and pretzels: why these popular healthy snacks are mostly empty calories33:14 Drinks category: green juice, smoothies, and vitamin water are put to the test44:09 Wellness-washed products revealed: low-calorie ice cream, plant-based milk, and more46:33 Pizza, Pastas and Gluten Free: read the labelsKEY TAKEAWAYS: