Conditioned Food Sensitivity

Michelle Sendowski, Co-founder of Souper Cubes, shares top tips for freezer meals. Strategies include freezing meal components separately for freshness and preparing pre-marinated frozen cubes. The podcast also explores reheating methods, portion control, and organizing the freezer to avoid confusion.

Hannah shares her story of how she became hypervigilant after an accidental peanut exposure and the tools that she used to move past the fear and get back to her old life. Hannah Hunter, MSc, RD Hannah is a specialist allergy dietitian at Guy's Hospital in London, where she splits her time between outpatient clinics, research, and health professional education. Her research interests include peanut allergy, pollen food syndrome and eosinophilic oesophagitis. Hannah's personal experience with peanut anaphylaxis and food sensitivities helps her understand the challenges her clients face.   

Melanie takes the listener on her journey from the unimaginable pain of losing custody of her young son to a place of freedom and peace. Her story inspires us to consider how our thoughts contribute to our suffering and powerlessness. Melanie is an author, speaker, and coach who helps people find freedom from pain, patterns and powerlessness. She is the author of I Don't Think So and has created the online program, Your Whole Hearted Life. Contact Melanie at melanie@yourwholeheartedlife.com

Expert dietitian Judy April discusses living well with food hypersensitivity, emphasizing resilience and finding meaning in the challenges. The podcast also explores the impact of excessive internet research on mental health and the importance of managing health challenges with uncertainty.

Maddie was diagnosed with celiac disease in her early 20's. Soon after, she became hypervigilant - eventually restricting her diet to four foods. She shares her journey of recognizing her unhealthy relationship with food and finding her way back to balance. For Maddie, balance is being attuned to her disease and her body's needs and adjusting her behaviours and eating accordingly. Madeline is a dietetic student, currently completing a post-graduate diploma through Brescia University College, an affiliate college at the University of Western Ontario. She has a BASc in Nutrition and Food from Ryerson University and a BAH in Health Studies from Queen's University. She was diagnosed with celiac disease in 2015 and hopes to work with newly diagnosed and struggling celiacs when she becomes a registered dietitian. 

Wendy talks about her experiences over the last twenty-five years that led to developing the FAST (Food Avoidance & Sensitivity Trap) Freedom Program. She explains how being stuck in the FAST can create conditioned food sensitivity.