Ep 54 - Gluten, Grains and the Great Bread Debate

Dig deep into the world of grains to uncover the truth about gluten: what it is, which grains contain it, and whether you really need to avoid it. From wheat, barley, and rye to pseudo-grains like quinoa and buckwheat, Michelle explains how gluten functions as a protein and why celiac disease, gluten intolerance, and general sensitivity are very different things. They also share affordable, plant-forward meal ideas and debate the deliciousness of sourdough bread (spoiler: it might be friendlier for some gluten-sensitive folks!). Plus, a flurry of food puns and dad jokes make this episode equal parts fun and informative. Please subscribe and drop us a review; your feedback helps fellow noobs find their way to better nutrition. Have a question for Michelle? Get in touch at n4noobs@gmail.com or on Facebook at https://www.facebook.com/nutritionfornoobs.