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The Gluten Intolerance - GMO Connection
The Homestead Honey Hour!
9:00pm/Est 8:00pm/Ct 7:00pm/Mt 6:00pm/Pt
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Did you ever stop to wonder why it seems that so many people are diagnosed with gluten intolerance? I cannot think of a time in recent history when so many people seem to have either been formally diagnosed or self diagnosed as being “Gluten Intolerant”. It may be that we see gluten free products all over the marketplace. It may be that many of the labels you see boast that the contents are “gluten free”. But did you ever wonder why this seems to be so rampant?
Join me, Noreen, this week when I host the Homestead Honey Hour where we will be discussing the Gluten Intolerance ~ GMO connection . Phones will be open and you can call in with comments and/or questions. You can also be sure that there will be lots of interesting conversation when this train leaves the station!
Noreen’s YouTube channel: http://www.youtube.com/user/atticus9799
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Michelle McClintock, health and wellness coach, will help us understand:
What is Gluten?
What is Gluten intolerance vs Celiac?
How she lost weight on a gluten-free program?
What are the symptoms of gluten intolerance and why it affects us the way it does?
For years, oats were considered unsafe for those with celiac disease and gluten sensitivity. Over time, we learned that oats in fact do not contain gluten, but they are so heavily contaminated during growth, cultivation, processing and packaging, that they almost always contain too much gluten to be considered gluten free under the FDA's new less than 20 parts per million of gluten standard.
Thankfully, some growers embraced the idea of a "purity protocol" whereby they would only grow oats on certain fields and they would harvest, process and package these oats apart from any gluten containing grain like wheat, barley and rye. These dedicated gluten free oats have offered a safe, high fiber, nutrient dense food to add into the gluten free diet.
Recently, some mainstream food manufacturers in the US have begun to offer oat-based products to GF consumers, sold as "mechanically separated" oats, not using the purity protocol. These products are said to test to less than 20ppm gluten and are being labeled as gluten free. Find out what this process entails, the current results of testing these products and the various opinions on its safety during this special episode on oats. Tune in to learn the difference between oats to decide what's safe for your diet and for your family.
Special guest: Seaton Smith of GF Harvest and Gluten Free Oats.
Cori talks with naturopath, Glen Depke, about Irritable Bowel Syndrome and Gluten Intolerance, two very troublesome disorders that are often pesky to diagnose and difficult to treat. Glen sheds some light on these issues - don't miss it! They're more common than you might think!
Who do you know dealing with bloating, muscle cramps, pain, gas, diarrhea, pale stools, weight loss, or even anemia? These symptoms have all been connected to gluten sensitivity & celiac disease. On June 4th dial 347-850-8486 at 8p ET to say goodbye to gluten intolerance for good!
According to the Center for Celiac Research, untreated celiac disease can be life threatening and most people don't even recognize when they are at risk. Root Cause Radio gladly welcomes back therapeutic scientist, professor, author, & the founder of Symptometry - Dr. Maxwell Nartey - to help listeners prevent, treat, & cure celiac disease without avoiding gluten.
Tonight's expert health panel will also feature Dr. Chekesha Patrick of Atlanta, GA and Dr. Charlie Abbott, OMD, LAc, LSym & Director of Administration at the AMERICAN SCHOOL OF SYMTPOMETRY to coach individuals on the simple-but-overlooked techniques we can all use for optimal digestive health and self-care.
Root Cause Radio - Sharing the Secrets of Optimal Health
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Please listen in and comment, as Anne Lucile McGlynn discusses her gluten-free cookies and discusses other facts about living a gluten-free lifestyle.
If you would like more information on Mag Blog Radio/Fostering Fosters or the Foster Leaders Movement, please visit http://www.facebook.com/FosterLeadersUS and http://www.FosterLeaders.com.
Gluten-free expert, author, coach and advocate Jules Shepard hosts the Gluten Free Voice Radio show offering GF news, interviews with intriguing guests, gluten-free baking tips and otherwise lively conversation.
Gluten free is more than a lifestyle choice - it's a lifestyle necessity for so many of us. Transitioning well to living gluten free is in large part dependent on finding suitable replacements for the gluten-filled food and drink you enjoyed before -- whether they be everyday staples or occasional indulgences. Beer is one of the things folks lament foregoing the most (along with pizza and a great sandwich bread). As an author, baker and manufacturer of gluten-free flour and baking mixes, I can solve the problem of finding a great gluten-free pizza and sandwich bread, but making a great gluten-free beer I know nothing about! So my special guest is here to talk about how and why MillerCoors has introduced Coors Peak, a beer made for those of us who love beer but who cannot tolerate what traditional beers are made of.
Ryan Marek is a senior marketing manager of branded innovation at MillerCoors. He will join me to discuss how Coors Peak came to be, why MillerCoors decided to stick to using gluten-free grains in the production of this beer (rather than using controversial "de-glutenizing" enzymes in barley beers), and what the marketing strategy ahead will be for this newest offering.
Tune in to learn more about gluten in beer, how to make a beer without it, and what choices lie ahead for gluten-free beer loving consumers.
Dana Laake and her special Bill Shaddle will be discussing gut microbiome and gluten.
Bill Shaddle has been involved in helping doctors understand and apply nutrition as a therapeutic tool for nearly 40 years. Bill has managed sales teams, product lines, divisions and companies in the nutritional sciences field. He has developed workshops and training programs on different health and nutritional topics and is co-author of the acclaimed Nutrition Masters Course series. Bill is currently the Senior Director of Training for Metagenics, where he uses his background and knowledge to help train representatives to support practitioners.
Gluten free expert, author, coach and advocate Jules Shepard hosts the Gluten Free Voice Radio show offering GF news, interviews with intriguing guests, gluten free baking tips and otherwise lively conversation.
Going off to college is an exciting, but daunting experience for anyone. Going off to college when you're living gluten free or have other food allergies can be downright scary. Jules' guest this episode is Beth Winthrop, National Wellness Director for Campus Services of Sodexo. Sodexo Campus Services has over 850 Campus education partnerships in the U.S., and maintains close to 100 million square feet of space, serving 1 million meals a day to more than 5 million college students. For Sodexo, Beth developed the "My Zone" personal pantry, and Sodexo's Simple Servings -- the allergen-safe resident dining option which won Food Management's 2013 Best Wellness Concept.
Beth will explain how Sodexo is serving the needs of celiac, gluten sensitive and food allergy students on campus, and walk through the training their staff and chefs have received to assist students with dietary restrictions. She will also offer tips for choosing the right college or university to meet your health requirements.
For additional information on this topic, see:
FARE resources for College Students
Gluten Free College Student Toolkit
Did you know that an estimated 1/3 of the US population is thought to be affected by food intolerances? That's huge! And a large number of those people don't even realize it that food intolerances are the underlying factor for some of the most frustrating side effects including
I know personally the frustration of searching for the anwers of what was contributing to my own skin issues and weight gain. Unfortunately many doctors are only able to provide limited testing that only cover certain food items rather than pinpointing the actual intolerance related to the chemicals that are used to process our daily food. So even if you cut out that food, you may still find you have those same symptoms because the chemicals found in that food are also in other items!
It's essential to identify the exact items you are intolerance to. Many people believe they may be gluten intolerant or lactose intolerant, but after testing, find it is another substance is actual causing the problems.
So what kind of test can you order to make sure it gets to the root of your actual intolerance? Join me as I interview Donna Mastriani from the popular Intolerance Testing Group to talk about the most efficient hair testing solution that tests over 600 total items, including food and non food substances, where these substances are commonly found, and even what nutrients your body is lacking! How cool!
Join us to learn how easy hair testing can be (you don't even have to leave your house)
Ron Red Beaar Lake CHt. Interviews former client and current Co-Host about her Journey from Gluten intolerance and back again and why once she found out what was aliling her, she decided to use Hypnosis to put it into remission.
Gluten-free expert, author, coach and advocate Jules Shepard hosts a weekly show offering news, interviews with intriguing guests, gluten-free baking tips and otherwise lively conversation.
Just in time for Halloween, Jules again hosts guest Alison St. Sure of SureFoodsLiving.com to discuss her annual compilation of gluten-free and allergen-friendly candies. Jules and Alison will cover the tricky sources of gluten in your child's jack-o-lantern as well as non-candy options to consider as treats.
Get your pen and paper ready for this information-packed episode on everything you'll need to know to ensure all treats and no tricks this Halloween!
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