Description

In this episode, we explore the science behind food allergies, with a focus on meat allergies and gluten intolerance. We break down what these conditions are, how they’re diagnosed, and why they’re becoming more common. Then, we shift our attention to the FDA’s recent ban on Red Dye #3—why it’s happening now, what products will be affected, and which other food dyes might be next.

If you want to learn more about what’s in your food and how certain ingredients might be affecting your health, this episode is full of valuable insights!

LINKS

• Food Allergy vs Food Intolerance
• The Most Uncommon Food Allergies
• Bison or Buffalo?
• Alpha-Gal Syndrome
• Lone Star Tick
• Pork-Cat Syndrome
• Pork Allergy
• IgE
• Gluten Intolerance
• The Truth About Gluten Allergy
• Wheat Allergy
• Signs and Symptoms of Gluten Sensitivity
• History of Celiac Disease
• What's driving the rise in wheat sensitivity?
• The Rise of the Gluten-Free Diet
• European Flour (Amazon link - no affiliate link)
• Potential impacts of synthetic food dyes on activity and attention in children: a review of the human and animal evidence
• Red Dye #3
• What To Know About the FDA's Ban on Red Dye #3

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See you soon!

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