Podcast Episode 31: Celiac Disease & Our Crazy Immune System

share on:
Chemist-working-in-laboratory-with-molecules and test tube

The latest episode of my Hold The Gluten Podcast is now live!

Episode 31 “Gluten Free 2010!” Features:

  • Listener Amanda, a high school student with celiac disease, shares her story.
  • Is there a connection with celiac disease and our immune system going into hyper-drive when faced with other illness (i.e.  common cold)?
  • Gluten free cookie crisis — Hershey’s recipe revamp gone terribly wrong.
  • Burger King shares their gluten free food options!
  • Listener Joe Z. found Joe Corbi’s Gluten Free Chocolate Chip Cookie Dough to be tasty.
  • Listener Julia LOVED Udi’s White Sandwich Bread — even untoasted!
  • Gluten free food ideas:  Peanut butter sandwich ala Trader Joe’s GF pancakes & some peanut butter.   Waffle Panini made with apples, cheese, and (mmm) bacon in between two GF waffles.
  • What do YOU think of this HTG Podcast? Leave your feedback wherever you download this podcast!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds2.feedburner.com/htgpodcast

Click for direct download

share on:


Maureen Stanley was diagnosed with Celiac Disease in 2005. Way back before gluten-free was “mainstream“. Maureen created Hold The Gluten blog and podcast in 2008 as a way to connect members of the gluten-free community across the world.


  1. YAH! Thanks so much for the new podcast…so glad you are back!

    I just found your podcast over the holidays when I got my new iPod Touch and went to find podcasts. I cannot tell you how much you have helped me with getting started on more than meat, veggies and fruits.

    Keep doing what you’re doing! You’re fabulous, and a great help to all.


  2. My thoughts on the burger king menu, especially since one of my older sons (now 25) worked at some fast food places and movie theater concessions as a teen, is that I would take the very fine print warning at the bottom seriously.

    “Actual gluten content may vary, depending upon the supplier, product handling, and
    each restaurant’s food preparation practices.”

    BK was never a place I went to that often, but I believe I recall that they have onion rings and other breaded fried foods on their menu. The odds that a fast food restaurant is going to have either the food preparation practices or the discipline to truly keep those foods separate and prevent the gluten containing fried foods from contaminating the non-gluten containing french fries strike me as pretty bad odds. I remember when I went to fast food restaurants before being diagnosed with celiac, I frequently had one or two things mixed in with what I had ordered. An onion ring (or part of one) in my fries. Etc.

    Most likely the fried foods are fried in the same oil, using the same baskets, dumped in the same area (or adjacent areas) when taken out of the oil. Tossed quickly into containers to serve, and generally handled in a way that will mix the foods at some point. Even though the fries don’t contain gluten themselves, I wouldn’t trust that they hadn’t been contaminated with a measurable amount of gluten in any fast food restaurant I know.

    So be careful out there.

    Oh, and glad you’re back podcasting.

  3. I find that really interesting about Amanda. I am also sixteen with celiac, and I have found it easier than those that are diagnosed when they are parents, etc. I don’t have to cook all of my own meals and all of my friends have always been good about it. Every so often, I get asked “so, what can you eat?” but a couple of minutes later, everyone is back to normal conversations =D. I’m also a baker and really enjoy trying out lots of different things, so that helps!

    Anyways, great podcast =D.

Leave a Response

This site uses Akismet to reduce spam. Learn how your comment data is processed.