Episode 7: Is the Gluten-Free Diet a Fad?

Our students in the Culinary Nutrition Expert Program ask us a lot of questions about popular diets. With so many different diets to choose from, and many falling out of favour as quickly as the seasons change, it can be difficult to determine what is best to follow in the long run. Our seventh episode of the Today Is The Day Podcast, “Is the Gluten-Free Diet a Fad?”, is now available on your favourite podcast platforms.

Today is the day we’re diving in to the contentious topic of gluten. We answer the question of whether gluten-free eating is just a passing fad, or if there is evidence to support whether this vilified little group of proteins really should be avoided.

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Covered In This Episode

In this episode, you’ll learn:

  • Meghan and Josh recount when they first went gluten-free and some of the obstacles gluten-sensitive people encounter.
  • What actually is gluten, where can it be found, and why is it harmful to some people?
  • The wide variety of gluten-free grains that a lot of people in the Western world are unfamiliar with.
  • How gluten – and cross-reactivity – can trip certain bells and alarms in your body.
  • Is gluten sensitivity rising, or is it just easier to detect with modern medicine?
  • Why gluten and wheat in general can be so seemingly inescapable in today’s world.
  • How Josh and Meghan learned about the extent of their gluten sensitivity the hard way.
  • The modern methods used to test for gluten sensitivity and celiac disease.
  • The remarkably fast rate you can begin to experience benefits once you cut out gluten.
  • Tips to help you commit and stick to a gluten-free diet.
  • A few helpful tips for figuring out which of your local restaurants are friendly to a gluten-free diet.

Episode Bonus: Gluten-Free Flour Guide + Substitution Reference

This episode’s bonus is a printable gluten-free flour guide that helps you learn how to substitute gluten-free flours in your favourite recipes.

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Additional Resources Mentioned In The Episode

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Meghan Telpner

Josh Gitalis

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Featured Culinary Nutrition Expert

 

Jessica Mitton - TITD podcast gluten-free

Jessica Mitton

Jessica is an incredible recipe developer and blogger and we are grateful to have her on our team as a coach for the Culinary Nutrition Expert Program. 

Since graduating in 2015, Jessica has been very active in sharing her knowledge. She has created online courses, provided one-on-one nutritional consulting and meal planning to lots of clients, as well as speaking to broader audiences through her website and social media channels, and interviews and articles for magazines, radio, television and more. Armed with the added kitchen confidence provided to her through the Culinary Nutrition Expert program, Jessica loves creating delicious and nutritious recipes, a passion she turned into the acclaimed and award-nominated Some Good – a modern cookbook using traditional Newfoundland ingredients in innovative dishes, with a healthy, whole food twist. She also launched a new website with her husband called Some Good Living, designed to inspire healthy living habits.

Learn More: www.jessicamitton.com and www.somegoodliving.com

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One responses to “Episode 7: Is the Gluten-Free Diet a Fad?

  1. Brenda G. July 16, 2019

    Love your podcast! I was hoping you would do a podcast on Gluten! Thank you. I suffered for years when randon symptoms – foot pain, hip pain, difficulty swallowing various foods, exhasution, and reoccuring uveitis. My symptoms were so bad that I felt I was going to end up blind & wheelchair bound soon, but I was only 50 yrs young! How could this be? I am not one to jump on nutritional bandwagons, but I do love to learn. So when I saw there was a documentary about gluten, I was curious. Within the first 10 minutes I began to realize that gluten maybe the cause of my symptoms. I immediately stopped consuming it! I have had a few set backs, and many accidental exposures. But without gluten in my life, ALL my symptons have disappeared! Yay! I have never been tested because I’m not sure if the tests would be helpful. (My optometrist believes me, but he says that there is not much research to indicate that gluten could case uveitis. But all the other causes of uveitis have been eliminated.) Now, I generally don’t consume any bread-like products, even the gluten free kind. They just don’t do much for me. I eat what makes me feel good! And now I feel great! :)

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