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Beyond the Label: Allergens, Celiac, and the Power of Safe Dining
Manage episode 499919239 series 3644180
المحتوى المقدم من Bradley Shannon, Alex Weld, Bradley Shannon, and Alex Weld. يتم تحميل جميع محتويات البودكاست بما في ذلك الحلقات والرسومات وأوصاف البودكاست وتقديمها مباشرة بواسطة Bradley Shannon, Alex Weld, Bradley Shannon, and Alex Weld أو شريك منصة البودكاست الخاص بهم. إذا كنت تعتقد أن شخصًا ما يستخدم عملك المحمي بحقوق الطبع والنشر دون إذنك، فيمكنك اتباع العملية الموضحة هنا https://ar.player.fm/legal.
Did you know your immune system can throw a full-blown temper tantrum over a peanut? Or that a crumb of gluten can trigger an autoimmune attack in someone with celiac disease?
In this episode, Bradley Shannon—Director of Culinary Development and Nutrition at Holy Cross—dishes out the real scoop on food allergies, the science behind IgE and histamine, what makes celiac disease different, and why dining with dietary restrictions can feel like walking a culinary tightrope.
We’ll go behind the scenes at Holy Cross Dining to explore how a college campus can become a haven for students with food allergies and gluten-free needs. From allergen-safe kitchens and gluten-free fryers to staff training and one-on-one support, we’re changing the game.
Whether you’re an allergy warrior, gluten-free for life, or just a curious foodie—this episode serves up science, strategy, and some seriously inclusive dining vibes.
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