Advertise on podcast: Gluten Free Unwrapped

We’re tackling the most debated device in the gluten-free community: Nima Sensor. If you’ve ever stared at a restaurant meal wondering, "Is this actually safe?" you’ve probably considered buying a Nima. But let’s be honest, the brand has had a rocky history. Amid debates over accuracy, fears of false positives, and the sudden disappearance of the product (and company) last year, the celiac community's trust is low. Earlier this year, Nima launched a comeback with new ownership and a revamp of the product. Is it better? And, can you trust it? In this highly anticipated episode, Jenny talks with Mike Glick, the new CEO of Nima, to ask the hard questions. Mike doesn't hold back as he unpacks the controversies, explains how the technology has been rebuilt from the ground up, and shares what every celiac needs to know about testing their food. We'll uncover the truth about: The Big Relaunch: What’s changed, and why the new team had to rebuild the tech from scratch. The Accuracy Debate: We tackle false positives, cross-contact, and how to interpret what the sensor is telling you. The Mental Health Toll: Does testing your food give you peace of mind or cause more food anxiety? The Future of Nima: What’s next and how Nima plans to win back trust. If you’re a die-hard Nima user or a total skeptic, you cannot afford to miss this episode. Coupon: GOODFORYOUGLUTENFREE for 15% off your purchase (affiliate). Additional Reading: What You Need to Know About the Nima Gluten Device Before You Buy – Perspective from a Celiac & Nutrition Professional Connect with Mike and NIMA Website: nimanow.com Instagram: @nimapartners Facebook: @NIMA Partners LinkedIn: @Mike Glick Connect with Jenny Finke (host) Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox). Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com. Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/ Order a Love Me Gluten Free subscription box at lovemeglutenfree.com

What does it really look like to live with more than one chronic condition? In this episode of Gluten-Free Unwrapped, Jenny Finke is joined by Lorin Smith, creator of Good Gluten Free Grub. Lorin lives with both celiac disease and type 1 diabetes, and she’s built a powerful community through her content on social media, her podcast, and gluten-free events in Utah. We talk honestly about managing both conditions, from the daily realities of food and blood sugar management to the emotional weight of trying to feel “normal.” We also deep dive into GLP-1 medications, and Lorin shares her personal experience with the wonder drug, including how it has impacted how she manages her celiac and diabetes symptoms, and some of the surprise side effects it's had in her overall health journey, and how she thinks it could help others struggling with chronic disorders. In This Episode, We Cover: The stress of managing two chronic conditions: celiac disease and type 1 diabetesLorin’s experience using GLP-1 medicationsWhat to consider if you’re curious about GLP-1s and you have celiac or type 1 diabetesHer experiences building a gluten-free social media following, podcast, and local communityConnect with Lorin (Good Gluten Free Hub) Website: goodglutenfreegrub.com Instagram: @goodglutenfreegrub Facebook: @Goodglutenfreegrub LinkedIn: @Lorin Smith The Good Gluten Free Grub Podcast Connect with Jenny Finke (host) Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox). Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com. Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/ Order a Love Me Gluten Free subscription box at lovemeglutenfree.com Chapters 00:00 – Introduction & Lorin's Story 04:03 – Celiac Diagnosis & Finding Relief 08:03 – Discovering the Gluten-Free Community 12:46 – Type 1 Diabetes Diagnosis 16:12 – Celiac & Type 1 Connection 22:06 – Managing Two Chronic Conditions 23:27 – Discovering GLP-1 Medications 28:11 – Life on GLP-1: Results & Impact 33:37 – Side Effects & Responsible Use 37:40 – Advice for GLP-1 & Chronic Illness 39:55 – Building a Gluten-Free Business & Community 46:45 – Rapid Fire + Final Thoughts

Today on Gluten-Free Unwrapped, Jenny Finke interviews Kristine Tran, the co-founder of NUFS, a fast-growing seed-oil-free cracker brand found at Sprouts and Whole Foods. While the crackers are amazing, what makes this brand truly special is the story behind it. Kristine shares how her father’s health challenges, including a diabetes diagnosis, became the catalyst for creating a product she and her co-founder/sister, Jess, felt proud to feed their own family. In this conversation, we talk about the early pivots that shaped NUFS, including their shift from superfood bites to crackers, the realities of building and scaling a food brand, and what it’s like to run a business with your sister. We also dig into what it takes to stand out in a crowded CPG space, why certifications like gluten-free and kosher matter, and how they think about ingredient quality, pricing, and building trust with their customers. And of course, we talk about the fun stuff too, including how Kristine came up with the Hot Honey flavor and what might be coming next. In This Episode, We Cover: The personal story behind NUFS and how their father’s health inspired the brandKristine’s background in finance and how it shaped a thoughtful, customer-first approachThe evolution from superfood bites to crackers, and why they made the pivotWhat it’s really like building a business with your siblingHow they developed a clean-label cracker that actually tastes goodThe story behind their Hot Honey flavor and what makes it so uniqueHow they broke into major retailers like Sprouts and Whole FoodsThe realities of scaling a food business and growing quicklyWhy gluten-free and kosher certifications have been key to building trustTheir perspective on pricing, ingredients, and educating consumersFood trends they’re watching and what’s next for NUFS Discount Use code LOVEME10 for a special discount at getnufs.com. Connect with Kristine (NUFS) Website: getnufs.com Instagram: @getnufs Facebook: @NUFS LinkedIn: @Kristine Tran Connect with Jenny Finke (host) Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox). Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com. Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/ Order a Love Me Gluten Free subscription box at lovemeglutenfree.com

On this episode of Gluten-Free Unwrapped, we welcome Nicole Hunn, the mastermind behind Gluten Free on a Shoestring. Nicole is a bestselling cookbook author, prolific recipe creator, blogger, and entrepreneur. We dive deep into Nicole’s journey - starting from her early days navigating life as a new mom with a son diagnosed with celiac disease, to leaving her career as a lawyer to start one of the most influential GF blogs in the world. Nicole shares the inspiration behind her cookbooks, her philosophy on creating nostalgic “favorite” recipes, and the story of how she created her all-purpose GF flour blend. In this episode, you’ll hear Nicole’s expert insights on: How she navigated the early days of GF cooking for her son and turned frustration into a blog and cookbook seriesHer best recipe hacks and advice for baking gluten-free with confidence (hint: flour blends matter more than you think.)How changes in blogging, social media, and the digital landscape are shaping the future of recipe creatorsNicole’s personal reflections, proudest accomplishments, and her goals for the futureConnect with Nicole and Gluten-Free on a Shoestring Website: glutenfreeonashoestring.com Instagram: @gfshoestring Facebook: @Gluten Free on a Shoestring LinkedIn: @Nicole Hunn Get her bread recipe here. Connect with Jenny Finke (host) Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox). Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com. Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/ Order a Love Me Gluten Free subscription box at lovemeglutenfree.com Chapters 00:00 – Meet Nicole Hunn 3:00 – A Life-Changing Diagnosis 8:30 – The “Dark Ages” of Gluten-Free Food 13:00 – Learning to Bake from Scratch 15:00 – Building Gluten-Free on a Shoestring 18:00 – Cookbook Success & Recipe Development 22:00 – The Science of Gluten-Free Flour 28:00 – Best (and Worst) Gluten-Free Flours 34:00 – Food Restrictions, Elimination Diets & Balance 37:00 – The Reality of Blogging Today 48:00 – Raising the Standard for Gluten-Free Food 54:00 – Rapid Fire: Recipes, Favorites & Kitchen Truths 1:03:00 – Where to Find Nicole + What’s Next

On this episode of Gluten-Free Unwrapped, I chat with Lewis Goldstein, CEO of Maine Crisps and Better with Buckwheat, to talk about what it takes to scale a small, mission-driven CPG brand. Lewis joined Maine Crisps in 2022 with a bold goal: to transform a beloved mom-and-pop gluten-free cracker brand into a nationally recognized company built around the power of buckwheat. Since then, the brand has seen impressive growth, expanded into major retailers, and continued to highlight buckwheat as a nutritious, naturally gluten-free superfood. In our conversation, Lewis shares how founder Karen Getz first created Maine Crisps in her kitchen. We talk about how the company evolved from a small regional brand into a fast-growing national business. Lewis also explains why buckwheat deserves more attention, from its status as a complete protein to its naturally gluten- and grain-free nutrition profile, and how sourcing Maine-grown buckwheat supports regenerative agriculture and sustainable farming practices. We also dive into the realities of scaling a food company: navigating distribution and balancing growth with the integrity of a clean-ingredient brand. In this episode, we discuss: The origin story behind Maine Crisps and founder, Karen GetzLewis's backstory and how his experiences have shaped the company he now runsWhy buckwheat is one of the most underrated gluten-free superfoodsHow Lewis helped grow Maine Crisps into a nationally recognized brandLewis’s advice for founders building mission-driven food brands Connect with Lewis and Maine Crisps Website: mainecrisp.com Instagram: @mainecrisp Facebook: @mainecrisp LinkedIn: @Maine Crisp Co. Connect with Jenny Finke (host) Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox). Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com. Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/ Order a Love Me Gluten Free subscription box at lovemeglutenfree.com Chapters 00:00 Introduction to Maine Crisps and Lewis Goldstein 01:35 Lewis Goldstein's Background and Journey 10:31 Transitioning Maine Crisps to a Professional Brand 14:55 The Importance of Buckwheat in Maine Crisps 26:29 Karen's Founding Story and the Role of Buckwheat 34:29 The Movement for Organic and Healthy Eating 38:36 Leadership Challenges in a Family Business 44:32 Trends in the Consumer Packaged Goods Industry 50:16 Personal Insights and Inspirations 56:59 Where to Find Better with Buckwheat Products

You went gluten-free… so why do you still feel bloated, uncomfortable, or just not quite right? In this episode of Gluten-Free Unwrapped, host Jenny Finke sits down with Registered Dietitian, Molly Winsten, to talk about what’s really happening inside your gut after a celiac diagnosis or years of gluten damage. Because going gluten-free is step one — healing is a whole process. We cover lingering gut damage, “leaky gut,” probiotics, FODMAP confusion, and the simple habits that actually support your microbiome — without adding more fear or restriction. In this episode, Molly helps us unpack: What kind of damage does gluten actually cause in celiac diseaseWhy healing takes time and effortWhat people mean when they say “leaky gut”Whether probiotics are worth it and can really helpWhy FODMAPs might be triggering your bloatingAnd what foods support gut health the most, and which foods should you avoid altogetherIf you’re following a gluten-free diet but are still struggling, this conversation will help you understand what's going on and what to do next. Connect with Molly Winsten Instagram: @onmollysplate Tiktok: @onmollysplate Connect with Jenny Finke (host) Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) or Facebook (@lovemeglutenfreebox). Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com. Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/ Order a Love Me Gluten Free subscription box at lovemeglutenfree.com Chapters 00:00 Understanding Gut Health and Gluten-Free Living 02:15 The Impact of Gluten on Gut Health 06:46 Leaky Gut vs. Nutrient Absorption 08:12 The Role of Gut Bacteria and Microbiome 11:45 Foods to Promote Good Gut Health 15:54 Identifying Foods that Harm Gut Health 18:12 Exploring Other Causes of Gut Issues 22:20 Practical Tips for a Healthy Gluten-Free Diet 25:16 Navigating Dietary Restrictions and Tolerances 28:40 The Role of Probiotics in Gut Health 32:59 Juicing and Gut Healing 36:45 Understanding Fiber's Impact on Digestion 39:36 When to Seek Medical Advice for Gut Issues

In this episode of Gluten-Free Unwrapped, Jenny sits down with Gail Becker, the determined founder of Caulipower, to share the story behind one of the most recognizable names in the frozen food aisle. What started as a mom on a mission — determined to create safe, delicious options for her sons with celiac disease — turned into a category-defining brand that changed the way we think about pizza and better-for-you comfort food. But this wasn’t an overnight viral success story. Gail opens up about: Walking away from a successful corporate career to bet on an idea no one fully understoodCreating and launching a cauliflower crust before cauliflower was “cool”What it really takes to manufacture and scale a frozen productWatching competitors flood the market once she proved the conceptHow she protected her brand, her mission, and her sanity in the chaosGail’s story is a reminder that sometimes the most disruptive brands aren’t created by industry insiders — they’re created by smart parents solving a problem at their own dinner table. Special Note: Be sure to listen to the end. Gail shares a secret code you won’t want to miss for an exclusive offer that allows you to try Caulipower for FREE. 👀✨ Connect with Gail and Caulipower Website: eatcaulipower.com/ Instagram: @caulipower Facebook: @caulipower Tiktok: @caulipower Connect with Jenny Finke (host) Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox). Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com. Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/ Order a Love Me Gluten Free subscription box at lovemeglutenfree.com Chapters 00:00 Gail Becker's Inspiring Journey 03:18 Resilience and Family Influence 06:57 The Diagnosis: Celiac Disease 10:27 The Birth of Caulipower 11:59 Taking the Leap: Leaving Corporate America 16:38 Rapid Growth and Market Challenges 23:24 Pride in the Journey and Impact 27:40 Family Involvement in Business 29:44 Resilience Through Challenges 31:46 Navigating Industry Trends 35:34 Innovations and Future Directions 37:39 Personal Insights and Rapid Fire Questions 43:07 Community Engagement and Free Offer

On this episode of Gluten-Free Unwrapped, Jenny sits down with Love Me Gluten Free’s resident registered dietitian, Molly Winsten, to unpack one of the most common questions in the gluten-free community: “Why can some people eat wheat in Europe, but not in the U.S.?” Is European wheat actually different? Is it lower in gluten? Is glyphosate to blame? Or is something else going on entirely? Together, Jenny and Molly explore: The difference between European and American wheat varietiesHow fermentation practices (like long sourdough fermentation) may affect digestionThe role of glyphosate and modern farming practicesWhy vacation mode can change how your body feelsWhat this means for people with celiac disease, non-celiac gluten sensitivity, and wheat allergiesThe risks of “testing” wheat abroad if you have celiac diseaseInstead of oversimplifying the issue, Jenny and Molly bring science, nuance, and practical guidance to an important topic that’s often misunderstood by people with celiac disease and gluten sensitivities. Connect with Molly Winsten, RD Instagram: @onmollysplate Tiktok: @onmollysplate Connect with Jenny Finke (host) Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) or Facebook (@lovemeglutenfreebox). Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com. Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/ Order a Love Me Gluten Free subscription box at lovemeglutenfree.com Chapters 00:00 Introduction to Gluten Sensitivity and Wheat Differences 02:59 Molly's Background and Experience with Gluten-Free Living 05:58 Understanding Wheat: European vs. American Strains 09:00 The Role of Digestion and Lifestyle in Wheat Tolerance 11:52 Theories on Wheat Preparation and Fermentation 15:05 The Impact of Chemicals and Glyphosate on Wheat 18:07 Celiac Disease and Wheat Allergy: The Bottom Line 21:02 Conclusion and Recommendations for Gluten Sensitivity

On this week’s episode of Gluten-Free Unwrapped, host Jenny Finke talks with Maya Tomasello, founder of The Inn Berlin — a dedicated gluten-free bed and breakfast in Maryland. After navigating her own celiac diagnosis as a college student and experiencing the stress of traveling without being able to trust the food, Maya decided to create something different. She opened her cozy B&B in the historic town of Berlin, Maryland — just a few miles from Ocean City — and built a space where every guest can enjoy the full bed-and-breakfast experience without anxiety. In this episode, Maya shares her personal journey with celiac disease, how she brought The Inn Berlin to life, the honest realities of running a small hospitality business, and how you can book a stay at her charming B&B. Connect with Maya and The Inn Berlin Website: theinnberlin.com Instagram: @theinnberlin Facebook: @theinnberlin Connect with Jenny Finke (host) Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox). Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com. Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/ Order a Love Me Gluten Free subscription box at lovemeglutenfree.com Chapters 00:00 Maya's Journey to Gluten-Free Living 09:54 Founding the Inn Berlin 20:01 The Inn Experience: A Unique Stay 30:03 Community Engagement and Challenges 39:46 Scaling the Business and Future Plans

Learn more about what's in store for Gluten Free Unwrapped for 2026!

In this episode of Gluten-Free Unwrapped, Jenny sits down with Alina Morse, the 20-year-old founder and CEO of Zolli Candy, to unpack how a simple childhood question — “Why can’t candy be good for your teeth?” — sparked a multimillion-dollar, better-for-you candy brand. Alina takes us behind the scenes of building Zolli from a kitchen-table idea into a nationally recognized company. She shares how she partnered with dentists and food scientists to develop tooth-friendly formulas, what it really took to land shelf space at Whole Foods Market, and what it’s like growing up while running a fast-scaling business. We also talk about navigating life gluten-free as a kid entrepreneur, how the gluten-free and better-for-you food space has evolved, and the expansion of Zolli beyond lollipops into fan favorites like Zaffi Taffi, Gum Pops, and more. Plus, we wrap with rapid-fire questions covering favorite products, biggest lessons learned, advice for young founders, and what’s next for Alina and Zolli. If you love founder stories, CPG entrepreneurship, or inspiring examples of purpose-driven business, this episode is one you won’t want to miss. Connect with Alina and Zolli Candy Website: https://zollipops.com/ Instagram: @zollicandy Facebook: @ZolliCandy Tiktok: @zollicandy Connect with Jenny Finke (host) Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox). Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com. Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/ Order a Love Me Gluten Free subscription box at lovemeglutenfree.com Chapters 00:02 — Meet Alina + the idea that started it all 04:16 — Building tooth-friendly candy (ingredients, partners, taste tests) 06:57 — Gluten-free + allergen-friendly life and why it matters 16:55 — The retail breakthrough: pitching Whole Foods Market and scaling the brand 40:15 — Expanding the lineup: taffies, sour pops, and more 52:38 — Rapid fire + where to buy Zolli

In this episode of Gluten-Free Unwrapped, Jenny sits down with Love Me Gluten Free’s resident registered dietitian, Molly Winsten, to unpack some of the most confusing — and controversial — topics in the gluten-free world. Together, they dive into what actually happens when wheat shows up on ingredient labels in unexpected ways. From gluten-free wheat starch and hydrolyzed wheat protein to glucose syrup, alcohol derived from wheat, and “may contain” labeling, Jenny and Molly break down what’s safe, what’s misunderstood, and what people with celiac disease and gluten sensitivities truly need to know. They also tackle hot-button questions like: Are McDonald’s fries safe for people with celiac disease? Can you trust foods labeled “made in a shared facility”? And how should consumers interpret precautionary allergen statements without falling into fear or misinformation? This episode is all about cutting through the noise, empowering you to read labels with confidence, and helping you make informed, realistic, and safe choices — without unnecessary restriction or panic. Connect with Molly Winsten Instagram: @onmollysplate Tiktok: @onmollysplate Connect with Jenny Finke (host) Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) or Facebook (@lovemeglutenfreebox). Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com. Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/ Order a Love Me Gluten Free subscription box at lovemeglutenfree.com Chapters 00:00 Introduction to Wheat Controversies 02:31 Understanding Wheat and Its Implications 11:06 Gluten-Free Wheat Starch: A New Perspective 14:05 Navigating Wheat Sensitivity and Intolerance 21:32 Controversial Ingredients: Hydrolyzed Wheat and Glucose Syrup 27:57 Distilled Alcohol and Celiac Disease 33:58 The Importance of Labeling and Consumer Awareness

In this episode of Gluten-Free Unwrapped, host Jenny Finke sits down with Celeste Bremer, co-founder of May’s Gluten-Free Market — a 100% dedicated gluten-free grocery store and community hub in Rhode Island. Celeste shares how celiac disease shaped her family’s journey and sparked the idea to create a safe, welcoming space where gluten-free shoppers could finally browse without fear or frustration. She opens up about the realities of launching and scaling a niche grocery business, from supply chain challenges to building trust within the gluten-free community. Together, Jenny and Celeste dive into what makes May’s Market so special, the emotional connections customers form with truly safe spaces, and why community-driven businesses matter more than ever. Celeste also offers insight into the future of gluten-free retail and what it really takes to survive — and thrive — in today’s competitive grocery landscape. Connect with Celeste and May's Gluten Free Market Website: maysglutenfreemarket.com Instagram: @maysglutenfreemarket Facebook: @maysglutenfreemarket Connect with Jenny Finke (host) Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) and Facebook (@lovemeglutenfreebox). Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com. Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/ Order a Love Me Gluten Free subscription box at lovemeglutenfree.com Chapters 00:00 Introduction to Celeste Bremer and May's Market 02:38 Personal Journey: Diagnoses and Challenges 05:55 The Birth of May's Gluten-Free Market 08:39 Navigating Celiac Disease and Type 1 Diabetes 12:00 Creating a Safe Haven for Gluten-Free Shoppers 14:45 Expanding Offerings: From Grocery to Prepared Foods 17:42 Collaboration and Community in Gluten-Free Business 20:44 Future Vision: Growth and New Opportunities 23:42 Sourcing Unique Gluten-Free Products 26:30 The Changing Landscape of Gluten-Free Options 30:55 The Value of Curation in Gluten-Free Products 35:50 Building Community and Supporting Small Businesses 40:56 Challenges of Running a Niche Market 47:29 Family Involvement in Business 51:50 Personal Growth and Business Lessons 55:54 Connecting with the Community

In this episode of Gluten Free Unwrapped, host Jenny Finke and registered dietitian Molly Winsten discuss the complexities of food intolerances, allergies, and the impact of dietary restrictions on mental health. They explore Molly's personal journey with celiac disease, the importance of understanding the difference between allergies and intolerances, and the potential pitfalls of self-diagnosis. The conversation also delves into elimination diets, the risks of long-term restrictions, and the significance of food as both fuel and comfort. Connect with Molly Winsten Molly can be reached at [email protected] (she's our team RD) Instagram: @onmollysplate Tiktok: @onmollysplate Connect with Jenny Finke (host) Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) or Facebook (@lovemeglutenfreebox). Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com. Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/ Order a Love Me Gluten Free subscription box at lovemeglutenfree.com Chapters 00:00 Introduction to Food Intolerances 01:16 Molly's Background and Celiac Disease Journey 04:04 The Impact of Food Allergies on Life Choices 07:55 Understanding Food Intolerances 09:19 Distinguishing Between Allergies and Intolerances 12:01 Self-Diagnosis and Misattribution of Symptoms 16:20 Elimination Diets: The Right Approach 20:01 The Risks of Long-Term Elimination Diets 23:38 Building Tolerance to Dairy and Other Foods 27:28 The Casein and Gluten Connection: Myth or Reality? 32:36 The Mental Toll of Food Restrictions 41:41 Conclusion and Resources for Further Learning

In this episode of the Gluten Free Unwrapped podcast, host Jenny Finke reflects on the gluten-free community as the holidays approach, discussing the importance of support and kindness among brands and consumers. Jenny addresses the recent controversy surrounding Modern Bread & Bagel, emphasizing how criticism affects businesses and the need for more constructive and kinder feedback. Jenny encourages listeners to engage positively with gluten-free brands and to T.H.I.N.K. before posting mean comments or reviews. Let's uplift one another in this community! PROGRAMMING NOTE: GLUTEN FREE UNWRAPPED WILL BE ON HOLIDAY BREAK UNTIL JANUARY 14, 2026 Connect with Jenny Finke (host) Love Me Gluten Free website - lovemeglutenfree.com Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) or Facebook (@lovemeglutenfreebox). Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com. Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/ Chapters 00:00 Introduction and Holiday Reflections 00:56 Community Support and Brand Stories 02:50 The Modern Bread and Bagel Controversy 06:09 The Impact of Criticism on Businesses 08:45 The Importance of Kindness and Support 12:02 Encouragement for Community Engagement