Cam is slightly disturbed by the results of a positive celiac blood test even after being hyper-vigilant about his gluten free diet. He talks openly to Mike about the test and they speculate on what might be the cause. Cam also talks about the more extensive tests he has coming up and his hope to get some answers about some of his ongoing health issues.

Cam's dad, Brian, sheds light on some of the struggles the entire family endured as well as triumphs they encountered once Cam was diagnosed with celiac and on the long road to recovery. He also shares with us some of his best gluten-free cooking tips.

Mike and Cam discuss the need for more consistency for gluten free labeling, and the need for a worldwide standard level of accepted parts per million. They look at the fact that there are some promising changes on the horizon as scientists have come up with a "universal gluten cross-contamination checklist" for use in the food service industries.

A couple of weeks ago (on EP 52) Mike and Cam discussed a new column on Tampa Bay's Creative Loafing website called, "#BecauseGluten: Me? Celiac? Impossible!" This week we have the and Arts and Entertainment Editor, Cathy Salustri on to discuss her frustration being diagnosed with celiac disease and the challenges she faces adapting to the gluten-free lifestyle. She talks candidly to us about how she went from not wanting to share her diagnosis with anyone, to deciding to make it the focus of her column.

Ellen joins the podcast to tell us what it is like to be severely gluten intolerant and living gluten free without having celiac disease. We also talk about a new acronym that has burst onto the scene, PWAGs: "People without celiac disease avoiding gluten." We dig into a Washington Post article talking about PWAGs and the idea that the gluten free movement is less of a fad than was previously thought. You don't want to miss the fascinating discussion that ensues.

We love following Mike's nephew, Sam, through life's twists and turns.  Today, Sam talks about his transition off the college meal plan (freshman year) and into an independent cooking environment this year. He shares some of his top tips for gluten-free college survival and we also talk about our recent family travels.

Mike and Cam dig deep into two recent blog posts that could not have taken a more different approach about what it means to be gluten free. In the post "#BecauseGluten: Me? Celiac? Impossible!," published in Creative Loafing Tampa Bay, Cathy Salistri talks about the horror of her recent celiac diagnosis. She clearly is not happy being stuck with the label of what she calls, "a trendy disease."

We contrast this post with Fawn Burgess' article entitled "Lovin' that Gluten-Free Feeling." Fawn speaks about how gluten saved her dog's life and that she is now feeling the health benefits (despite not have celiac disease) going gluten free herself.

Happy 2017 everyone! Mike and Cam take a trip back and look at what an incredible first year The Celiac Project Podcast has had. We talk about the moments and guests that were most impactful and game-changing to us. We also look forward to a new year with even more amazing moments and guests from the celiac and gluten free world!

We are so happy to be joined by Jill Hillhouse, Certified Nutritional Practitioner and returning guest, Lisa Cantkier, Certified Holistic Nutritionist, co-authors of  "The Paleo Diabetes Diet Solution."  Jill and Lisa are full of knowledge on the topic and offer up the basics and benefits of the paleo diet. We also discuss the relationship between celiac disease and diabetes. Is the paleo diet for you? Find out more.

The holidays and New Year's are a great time to celebrate and have a couple of "adult beverages." However there is still a lot of confusion over which drinks are safe for those with celiac disease or gluten intolerance. Mike and Cam weigh in on gluten removed beers, alcohol distilled from gluten containing grains, and more. Also, Jessica Hanson of Tasty Meditation shares a story about a recent issue that she had trying to get a drink that was safe.

The Holidays are a great time of joy, but let's be honest, they can be stressful too. It can be especially hard navigating holiday parties and family get togethers that often revolve around food. We are devoting a special hour long podcast to share holiday tips in which we are joined by blogger and fellow celiac, Jessica Hanson (Tasty Meditation). Jessica, Mike and Cam talk strategy to make sure the holidays are as festive and free of stress as possible.

Mike and Cam dig deeper into gluten detection. We talk more about gluten and allergen sniffing dogs, the new Nima device and give our two cents. We also speculate about the future of gluten detection and talk about innovations we would like to see looking ahead.

We are happy to be joined by Dawn Scheu, owner of Willow Service Dogs: trainer of celiac and allergen service dogs. Dawn shares her own celiac story and tells us about the many fascinating details that go into training a dog to detect gluten. Is a gluten sniffing dog for you? Find out in this illuminating podcast.

This week we continue our conversation about Cam's on-going health issues. We take a look at the gluten free candy list and air our frustrations with how products are labeled in general. We also discuss more about the new findings that not every celiac recovers completely on a gluten free diet.

Celiac research has recently found proof that not everyone heals fully on a gluten free diet alone. Mike and Cam discuss their own celiac journeys and speculate on some of the reasons that they still struggle to reach optimal health.

Mike and Cam are excited to be joined by Dr. Maureen Leonard MD (who has celiac disease herself), Clinical Director of the Center for Celiac Research and Treatment at Harvard Medical School. Dr. Leonard is one of the lead researchers along with Dr. Alessio Fasano working on a ground-breaking new study involving infants and the microbiome.

This study is absolutely first of its kind and seeks to find connections to what makes celiac disease go live in certain people. The hope is that this study could lead to a breakthrough in predicting who will get celiac disease and in how it is treated. They are still looking for candidates to join the study. You don't want to miss this amazing and illuminating podcast!

Mike and Cam are excited to be joined, all the way from Australia, by Cyndi O'Meara. Cyndi is a best selling author, nutritionist and filmmaker, whose newly released film, "What's with Wheat," dives into some of the issues that make today's wheat so troubling.

Her ground breaking book "Changing Habits Changing Lives" (1998) became an instant best seller and from there she has grown a successful organic food company, certified online education program and exciting new documentary.

Mike and Cam have devoted numerous podcasts debating the downside of the gluten free trend. On this show we talk about some of the positive effects that the gluten free "fad" dieters and celebrities who started this avalanche have had on our community.

Is all gluten free food created equal? When something is "certified" gluten free does that guarantee that the product is for sure under 20 PPM gluten free? Based on some research conducted by The Gluten Free Watchdog, Mike and Cam discuss the realities of gluten free labeling and the fact that we might not always be getting something that is completely safe for someone with celiac disease or who is very gluten sensitive.

Inspired by many listener emails and messages, Mike and Cam have a candid conversation about the correlation between anxiety and celiac disease or gluten sensitivity/intolerance--and it gets personal! They discuss the differences between the anxiety pre-gluten free vs. post-gluten free diet. They also share some of their own tips on dealing with anxiety when it rears it's ugly head.

We are excited to be joined by Maizy Boosin, the outspoken young celiac, who was winner of an episode of this season's Chopped Jr. (Season 4 episode entitled "Cup of Glee"). Maizy talks about how she got on the show, what's inspires her as a chef, and why it is so important to her to advocate for celiac disease.

Have you ever wondered what's really going on in your gut?  For people with autoimmmune issues such as celiac disease, there are studies that talk about healing the gut by changing the microbiome/flora in the intestines.  In this episode, we discuss those articles and talk about what you can do to continue your healing process. Fascinating stuff, especially if you are someone whose symptoms didn't disappear by simply going gluten free. 

In this episode Mike and Cam talk about a restaurant in Ireland with an extreme stance on serving gluten free. You have to have celiac disease and you have to have a doctor's note. They then take to Twitter to share their policy. We also talk about a bagel store owner in New York who found a way to persevere after his diagnosis of celiac.

In part 2 of our lively interview with Dr. Tom we go deeper into our discussion about autoimmunity and some of the potential causes and solutions to some of the problems that can arise to those with celiac, non-celiac gluten or wheat sensitivity (or other conditions and autoimmune disease).

Dr. Tom is an internationally recognized speaker and workshop leader in the complications of Non-Celiac Gluten Sensitivity, Celiac Disease, and Autoimmune Disease as they occur inside and outside the intestines. He is the founder of www.theDr.com and the Gluten Summit and author of The Autoimmune Fix.

We are so excited to be joined by Dr. Tom O'Bryan. Dr. Tom is an internationally recognized speaker and workshop leader in the complications of Non-Celiac Gluten Sensitivity, Celiac Disease, and Autoimmune Disease as they occur inside and outside the intestines. He is the founder of www.theDr.com and the Gluten Summit.

In our lively interview with Dr. Tom we discuss many topics related to the facts of living with celiac and gluten sensitivities. We also talk about his exciting new book coming out this month, "The Autoimmune Fix: How to Stop the Hidden Autoimmune Damage That Keeps You Sick, Fat, and Tired Before It Turns Into Disease."  Be sure to come back next week for the conclusion of our discussion next week.