Episode 60: Gluten-Free Recalls, Can You Eat Gluten in Europe, and Eating at Meetings and Work Conferences

On this episode, Jules and Erica recap the worst from this year's Celiac Disease Awareness Month, including the recalls of two gluten-free brands for finding - wait for it - gluten in their gluten-free products. Erica recaps her time at Digestive Disease Week where she couldn't eat much, and then Salt Lake City, where she ate all the sushi. Jules dives into the certified gluten-free Aussie Bites recall and Feel Good Foods recall, along with the myth that you can eat gluten in Europe because the wheat's different (NOT!), and how sprouted wheat is not gluten free (still).
In a happy note: Jules finished her Father’s Day Gluten-Free Gift Guide!

Erica on the Eating at a Meeting podcast
Eating at a Meeting podcast live
Jules Instagram post recapping the bummers of celiac disease awareness month 2024 GFCO pull Aussie Bites certifications
Aussie Bites investigation from Tricia Thompson at Gluten Free Watchdog
Subscribe to GF Watchdog
Feel Good Foods Recall (FDA)
Sprouted Wheat (don’t eat this)
gfJules' Father’s Day Gift Guide

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Transcript

Erica [00:00:13]:
Hey. I'm Erica.

Jules [00:00:14]:
And I'm Jules. Most people have at least one thing that they can't or won't eat.

Erica [00:00:19]:
Now we're definitely like that.

Jules [00:00:21]:
We started this podcast to talk about the gluten free food industry,

Erica [00:00:25]:
Like new products and some of the stories behind your favorite brands.

Jules [00:00:29]:
And living life with especially diet and also some important health care topics.

Erica [00:00:34]:
Since we're basically both broken inside,

Jules [00:00:36]:
you had me at eat. Hi. Hi. Hi. How are you? I am good. How are you?

Erica [00:00:47]:
Fine. Wave to me with your other arm. Hi. Now is this a splint, or is this a cast?

Jules [00:00:55]:
This is a, I don't know. I don't know what they call this thing. It's not I took they took the the cast off, and they made this actually, gratis, and she made this form fitting hard shelled thing, which is another it's like an external task, but you can take it off so you can shower and stuff Yeah. Which is nice for when you have an itch.

Erica [00:01:29]:
Yeah. So is it still broken

Jules [00:01:33]:
once Mhmm.

Erica [00:01:34]:
What what do what do you gotta do about that?

Jules [00:01:39]:
Try not to do anything crazy, but, I'm supposed to be, you know, moving it and, like, rolling. She gave me a ball to use. You know, just things like that. It's still really, really swollen. I can't move it past like there and you know Anyway, so it hurts when they do that, but I'm supposed to be moving it. Don't tell her, but I don't move it as much as I should.

Erica [00:02:03]:
So are you going to have surgery?

Jules [00:02:05]:
Please, no. No. Okay. It it didn't move. Like, the break stayed where it was.

Erica [00:02:12]:
Also, we're waiting the bones to, like, fuse together.

Jules [00:02:15]:
Mhmm. If it had been displaced, then I would have had to have surgery. So we're just trying to keep it in place while it heals.

Erica [00:02:21]:
Okay. Well, I I wish you, all the luck for that. And I'm sure our listeners are also wishing you luck because you don't need to have another surgery on anything.

Jules [00:02:33]:
Would not like to have that. No. No. But it does it makes it really difficult to type. It's like I feel like I'm, like, 1 and a half hands, and I keep pressing, like, the wrong buttons. I keep of where happening. But, you know, it is

Jules [00:02:51]:
It's fine. Give me my wear this just in in a Solidarity? Sure. Solidarity. Go for it.

Erica [00:03:00]:
I I this went backwards again in dumb stuff. So but, thankfully, I don't send. But it's, like, the hard thing, which is so great. Like, this is supposed to be for, I think, carpal tunnel, whatever. I have so many I have so many of these. And so I was like, have it laying around around a bit.

Jules [00:03:17]:
I have 1 in every room

Erica [00:03:18]:
just like my neighbors. Rooms just in case. Mhmm. Yeah. Fun well, that's that's super fun. Other than that, what have we been up to?

Jules [00:03:26]:
Oh, gosh. Yelling on the Internet? I've been trying to contain my, enthusiasm on the Internet. Yeah. I actually I you know, I'm sure we'll get into this, but, Celiac Awareness Month was interesting this year because, you know, we were all, like, sharing. Like, we always do, you know, facts and information or whatever. And then it just so happened that all this stuff came out at the same time. You know, like, bad stuff came out. You know, people just doing stupid shit.

Jules [00:04:00]:
Like, why? Why are you doing that? And and product recalls and and just, like, just dumb, dumb, dumb stuff. And, it happened during select awareness month. So I just sort of compiled a whole bunch of stuff and put it all in one reel at the end. And I got a lot of comments and people going, thank you for, you know, distilling the all of that down into 1.

Erica [00:04:22]:
All the drama that happened this month.

Jules [00:04:24]:
I know. I just got tired of whack a mole. I was, like, you shut up and you shut up and you shut up. I'm, like, this is bad. Bad bad. Yeah. So it just it never ends. Right? Yeah.

Erica [00:04:38]:
Bless you. I don't know if you can hear Matt sneezing profusely in the background.

Jules [00:04:43]:
Mhmm. Yeah. God bless you, Matt.

Erica [00:04:45]:
It's summer here. It's horrible. Well, that's, that's super fun. I too had such a weird celiac disease awareness month. It's just so wild, man. Yeah. I think when we last met, it was, like, just the beginning of sharing our stories and look at how far we've come, and every day is the best day to live gluten free. And of

Jules [00:05:07]:
course, we had to go

Erica [00:05:08]:
we had to go just mess it up with all of our negative stories and how far we still have to come. But, you know, that's our job. So Right.

Jules [00:05:17]:
That's right. That's why we will never run out of things to say because there will always be stupid people. Yeah.

Erica [00:05:24]:
Well, in in fact, we are we are this this this episode will highlight quite a few of them. So, Jules, do you wanna talk about recalls first, or you wanna talk about convention center food?

Jules [00:05:39]:
I don't know. I think we should talk about, your convention center food experiences because you the reason why we haven't had a podcast episode in a few weeks is because of all of your travels. Like, I've just been sitting around trying to heal and and play black and your hand. But you have been traveling to and fro and, have a little bit to share about that.

Erica [00:06:01]:
Yeah. I mean, I haven't, it it was just one big trip, but it's one of those, like, big trips, you know? And, it takes up so much mental capacity and physical energy because I wish that I could just fly somewhere in the span of 2 hours and be anywhere in the universe, but I have 8 hour to 9 hour travel days. Let's back up. I'm going to DDW Digestive disease week, which is our annual like meeting to talk about digestive diseases, celiac disease, IBS, IBD. And I was actually going there, with, a pharmaceutical company, Ardelyx, which is great. They make an IBS c medication, and, they're just really great about involving patients in conversations, which is what I'm also all about as well. I had a speaking engagement with, Tuesday night IBS where I got talk to dietitians and and, pharmaceutical people and, doctors. So I had this amazing opportunity, but it's in Washington DC, which is actually fairly close to Jules, but not fairly close to where I am.

Erica [00:07:08]:
And I happen to be traveling during the spring, which is always so fun because you never know if you are going to encounter violent storms in the Midwest. And, it was a heavy tornado day in, Texas. So I came to the airport and realized that I would probably not get on my first flight because it went through Dallas, instead of just a straight shoot to DC. And I asked the lady at the airport, like, what's a percentage chance that I will sleep at the Dallas airport tonight? And she's like, I don't know. And I'm like, well, that's not great. While I had food, I did not have enough food to feel comfortable to be like, I can spend the night in an airport. Sure.

Jules [00:07:56]:
But I

Erica [00:07:57]:
don't know who packs that much food. Right. They would say yes to that. But knowing that it was Dallas Airport and that it wasn't like Denver Airport or somewhere where I know that they had gluten free food.

Jules [00:08:07]:
Yeah. And

Erica [00:08:08]:
it was Love Field. So it's a smaller airport compared to DFW, whatever. I just regardless, I don't wanna spend the night in an airport tonight. So she's like, okay, last minute. If you run, I can get you on a flight that goes to Kansas city and then you'll have like a 4 hour early over there or something extreme. And then we can get you to DC. And I'm like, okay. What's the percentage chance of me spending the night at the Kansas City airport? She's like, things look good in Kansas City.

Erica [00:08:33]:
So I went to Kansas City

Jules [00:08:35]:
worst Airport ever.

Erica [00:08:36]:
They actually redid it lately. So it's pretty been it's pretty it's open. So I'm starving because it was, like, a 4 hour flight there, and then I had 4 hours or something insane in the airport. So I went shopping at literally every bookshop that they had there was really exciting, but then I looked at finding gluten free. I looked at all these different apps where you can find, like, what's the the safest, and there's, like, a Mediterranean ish Chipotle version there where it's like rice, beans, and some form of protein. So I'm like, okay. This has good reviews on the app. I'll get it.

Erica [00:09:14]:
So I had that. It wasn't like the most exciting meal or the most satiating meal, but it was like a full meal. And, yeah, that's

Jules [00:09:21]:
an area. Because Kansas City airport used to have zero meals.

Erica [00:09:24]:
Oh, yeah.

Jules [00:09:24]:
Yes. There's, like, one restaurant, and it was So thankful.

Erica [00:09:28]:
That's for something.

Jules [00:09:28]:
Yeah.

Erica [00:09:28]:
So thankful. And everything else is barbecue. And I'm like, hey. I could probably try barbecue, but I don't know how to, like I didn't wanna go to each one and be like, can I have the ingredients for all your whatever? I'm like, I don't have that patience in me right now. And I could've. I could've easily probably had just, like, a side of pulled pork, which I know is really appealing to you, Jill, says a vegetarian. But, I mean, it would be protein and be sustainable. And I had this bowl.

Erica [00:09:57]:
I stayed in the Kansas City airport. I shop for a bunch of Kansas City chief slash Taylor Swift stuff, which is fun.

Jules [00:10:03]:
No. No. I was just saying, you did not shop for Kansas City Chiefs merch. You shop for Taylor Swift merch.

Erica [00:10:08]:
It was super cute. I got all my friends Kansas City, Taylor Swift shirts, and then I also went shopping for candles, which is my favorite thing to do at an airport. So everyone's getting weird Kansas City locally made, candles for Christmas Christmas this year. Oh, and then I got into DC alert. Yeah. And then I got into DC at, like, 10 o'clock at night. Like, it was so late, and I'm like, well, I can't eat here. And we're at I was at, a really nice Marriott, which is my favorite place to stay at in DC, but still it was like so late.

Erica [00:10:40]:
I didn't want to get a meal and I had an 8 a. M. Thing in the next morning.

Jules [00:10:43]:
Even though Marriott destroyed your laptop.

Erica [00:10:45]:
I don't know why Okay. So angry. $2,000. Goodbye. Goodbye. Mhmm. So next day I get up and then I'm just like at this event, non non nonstop. It literally is like 8 AM to 8 PM.

Erica [00:11:01]:
And thankfully, the press room had gluten free options. They had this, like, it wasn't put out at first because I was like, is this, like, is this really gluten free? Like, tell me more about these items. And thankfully, things were labeled like g f, but they also weren't labeled with anything else. So I'm like, does this chicken have dairy on it? Does this have dairy on it? Does this have gluten in it? Like, the things that weren't labeled, I was trying to put them together to be like, what sort of meal can I have? So I'd like a couple of pieces of lettuce and some chicken, just straight chicken. And I'm like, I guess this is my lunch. And then at night, we had an event, and I'm like, I guess this is my dinner. Like, all like, for 3 days, I think I had, like, one full meal, like, where I got to sit down and order exactly what I wanted. And, yeah, it was it was wild.

Erica [00:11:51]:
So I did.

Jules [00:11:52]:
And again, just so the listeners are aware, this is Digestive Disease Week Conference. Yeah. Where they maybe ought to be a little more aware.

Erica [00:12:01]:
Yeah. And it's like it's just like thousands of thousands of doctors and dietitians and health care adjacent people. But there is nowhere to eat because these large conferences just expect you to have all these, like, meetings outside of the conference floor, but all the meetings are in one area. So I don't really have 2 hours to spare to go visit the local DC, whatever. And I'm sure a lot of doctors do. I'm sure a lot of doctors are like, oh, I'll go to, like, one session and meet with some people and have a a great lunch. I'm like, I can't do that. I'm supposed to attend sessions and, like, learn stuff.

Erica [00:12:37]:
I don't have time to do that. So, 2 of the days, like, I had the gluten free meal, and, of course, a gluten free meal there is also most likely vegan. So I had, like, a salad with a couple black beans in it, and I'm like, this is not satiating. Like, there was no I ate people's potato chips. Again, not really, like, the type of food that I'm used to eating or, like anyway, I am very thankful that they had gluten free options because I've been to press rooms for where they just have a, like, a box lunch, and none of them are gluten free options

Jules [00:13:09]:
100%.

Erica [00:13:09]:
Like, the press room and, Housewares. Yeah. Like, I can't I can't imagine the the editor from Martha Stewart living is, like, excited by a box lunch anyway, but, like, even then, they don't have any gluten free options. So it's it's frustrating and I'm but I'm thankful, but I'm also frustrated because I'm like, why can't there be more? And I would have paid to eat a meal at the convention center, but there are, like, no real places to eat at the convention center because it's just, like, picking up, like, a hot dog or, like, a piece pizza pizza or, like, a, a prepackaged sandwich. And I'm like, there are no gluten free options in any of these. And even if they did, which they didn't, they would have cheese or they would have something else I couldn't eat or, like, a burger. So it's frustrating. And then to make it worse, on the show floor, everyone has, like, catered food to bring people in.

Erica [00:14:02]:
So, like, thankfully, they had a bunch of coffee bars, but then they have, like, muffins and donuts and croissants and literally name a gluten full pastry, and they had them everywhere just, like, to be found everywhere. I'm like, well, just as far

Jules [00:14:17]:
for like a digestive disease conference anyway.

Erica [00:14:20]:
Then they had to call her boiled eggs. And I'm like, shouldn't they

Jules [00:14:23]:
be encouraging more fiber and, like, good healthy foods and things like that? That just I mean,

Erica [00:14:28]:
they did have hard boiled eggs, so protein. But, like, I just don't I don't get it. And, like, I understand that, like, these are not patients. It's not a patient folks focused event. It's not a consumer focused event. I get it. But, like, you can't tell me that there aren't a percentage of doctors or a percentage of dietitians, which I knew, that have celiac or have food allergies or have this, and they're still

Jules [00:14:49]:
not properly having any of that. Yeah. I can. Should just that's why they

Erica [00:14:53]:
got into digestive diseases.

Jules [00:14:55]:
Exactly.

Erica [00:14:57]:
So it's weird because I ran into a lot of, like, other doctors that were gluten free themselves, and I pointed out. I'm like, hey. Hey. Did you see that this is gluten free? Did you see this? Like, where'd you go eat? Whatever. And I'm like, we shouldn't have to do that. Like, we shouldn't have to rely on, like, finding our own people to see what was safe. I did have a really cute, I had a meet cute. I met this woman last year.

Erica [00:15:22]:
Her name is Kate. She is a follower of celiac and the beast, and she also has celiac disease. And she's, like, the head of one of these pharmaceutical companies. She's, like, a bigwig at one of them. I think it's, like, Takeda. And we had talked about being gluten free and how it's, like, so hard to find gluten free on the show floor. And I walked through her booth, not even looking. I didn't even see her.

Erica [00:15:43]:
I got a tap on my shoulder and she's like, hey. I'm like, oh, hi. And she goes, I just wanna let you know, my crew surprised me with, with gluten free pretzels for our pretzel stand. And I look, and it's like like the full big, like, Oktoberfest, like, soft pretzels. And then I see on the side, they are the heart shaped pretzels from, the The Greater Knead. And I knew right away what they were. And she goes, yeah. They surprised me, and I wanted to let you know because I wanted to make sure that you knew that they were safe because I double checked everything.

Erica [00:16:14]:
They have separate tongues, separate salts, separate separate everything. And I'm like, oh my god. Thank you so because I never would have looked.

Jules [00:16:21]:
Yeah. There's not. No.

Erica [00:16:23]:
Right. I never would have trusted it even if I did. I would had to ask a million questions. And the fact that she saw me randomly pulled me out of a crowd and was like, hey. This is safe. And I'm like, oh my god. Bless you. And so I went and found everyone else.

Erica [00:16:35]:
I'm like, hey. Just so you know, I check these out. They're safe. Like, go have a pretzel. And, anti weak girl was there because her mom is, you know, heading up University of Chicago Celiac Center, and she's a surgeon herself. And Priyanka's like, oh my god. Pretzels. And it was just, like, so cool.

Jules [00:16:53]:
But, like, that moment.

Erica [00:16:55]:
It should that should happen every time.

Jules [00:16:59]:
That's so cute.

Erica [00:17:00]:
It's just so it's so frustrating because I woke up in the hotel and they have a free breakfast and literally nothing. I couldn't have nothing there. Nothing. Yeah. I literally took pictures of everything and I'm like, nope. Not a thing. So I get coffee and I have to eat out of my bag for lunch. I could have a salad with black beans that wasn't even a salad.

Erica [00:17:27]:
I had a protein shake out of my bag, and I'm just like, I have to prepare everything I eat. And I went out to eat once, and that was it. That was it. That sucks. It was, like, 3 or 4 full days, and I feel like I didn't have food most of the days.

Jules [00:17:42]:
Yeah. Yeah. It's, the plight of the conference goer. Yeah. It always happens to us and and it's not. I mean, it's conferences. It's, it's airplane food. You know when you're taking like an international flight or something like that, and you can only order one thing.

Jules [00:18:04]:
Mhmm. You know?

Erica [00:18:05]:
You can't be gluten free and dairy free or gluten free and vegetarian.

Jules [00:18:08]:
And then you're nope. No. Pick 1. You know? Like yeah. I mean, it's it's the whole thing is so bizarre. It's like, what planet are you on that that these things don't cross your mind? You know, it's even you know, in some of your posts that you're posting about these, these conference lunches and things and and, other other things I posted about during, like, where I just want that. It was reading some of the comments and people were talking about, you know, even just business lunches. You know, when when their boss would order stuff out, you know, whatever.

Jules [00:18:40]:
And, you know, why are you not aware of just the even if you don't know what the dietary have something weird going on. Right. And

Erica [00:18:57]:
Have something weird going on.

Jules [00:19:00]:
Right. And and and then, you know, you just even think about, like, I don't know. Maybe you wanna be thoughtful and and ask people or I don't know.

Erica [00:19:15]:
It's it's give you another conundrum to your

Jules [00:19:17]:
world thing. It's bizarre.

Erica [00:19:21]:
We at I flew from DC to Salt Lake City, and thankfully, like, I was able to eat there because my favorite sushi restaurant's there. Tsunami, I went there for every freaking meal, and

Jules [00:19:32]:
I was so pissed.

Erica [00:19:32]:
With that. I love them.

Jules [00:19:34]:
I And they separately package everything.

Erica [00:19:37]:
It's so beautiful.

Jules [00:19:38]:
Oh, they must

Erica [00:19:38]:
have They're so lovely. The guy oh my god. You love it. So the guy, I went on, like, off time, so they had, like, really nothing else to do. And they're like, hey, you're gluten free. Like, can we just, like, try some new things with you?

Jules [00:19:50]:
Because they did not. Specials.

Erica [00:19:52]:
Oh my gosh. Can we just, like, make them gluten free for you? I'm, like, yes. Sure. And he was just, like, so rad. Talked to me the whole time. So kind. They're all so great. Anyway, I went to, like, 3 different locations too.

Erica [00:20:07]:
I'm like, all the Tsunamis. There's so many of them. Anyways, so then I

Jules [00:20:10]:
went to, like Tres Gatos.

Erica [00:20:12]:
Went to Tres Gatos. I had the GF Jules muffins that they have there made with your flour, that's all gluten free and plant based.

Jules [00:20:19]:
That and the best chai

Erica [00:20:20]:
ever. Okay. Yes. So that was lovely. And then I get to the conference and I'm like, okay. It's a dietitian conference. They've gotta have things together. Right? It was the weird to saying, we pick up our badge and in that badge, we are randomly assigned lunch groups.

Erica [00:20:36]:
And I'm like, okay. And so I go check it out just, like, in advance, and I look at the group I'm assigned to, and the only thing that they have is a salad that's prepackaged with farro in it. Mhmm. And I'm like I saw that.

Jules [00:20:50]:
That was great.

Erica [00:20:51]:
That makes

Jules [00:20:52]:
sense. Love that. I get

Erica [00:20:53]:
no options to not have the farro in it. I'm like, oh, good. A prepackaged salad.

Jules [00:20:57]:
Oh, weird how not how everyone didn't get the same food. Yes. Like, you're randomly assigned not just a lunch group, which is which is a good idea. Right? They want you to meet people, interact, but each group gets different food? That's so so cute. I realized

Erica [00:21:13]:
that it's, that each lunch was sponsored by a different brand, and I'm like, wouldn't that be lovely if we got to choose? But, of course, we didn't. Sure. So the one was from Planet Oat, which is not a safe oat milk brand anyway. So I was like, okay. I'll learn how to, like, cook with oats. So they had a cooking thing with oats, and I'm like, I actually do wanna see this, but their only option was farro. And I'm like, dude, this sucks. Like, I don't I can't eat this.

Erica [00:21:41]:
Right. And so I actually went to the other lunch group, which was, by the way, from the peanut board. Board. So if you are allergic to peanuts and gluten, you'd be screwed on any of this. And their stuff was, like, was not labeled. Right? Like, if it was safe or not. And so I was, like, going out. I'm like, oh my god.

Erica [00:22:00]:
I know this stuff has peanuts in it. At least there's that. I don't want out of it, but, like, where's the dairy? Where's this? Probably clear. So I went to and it was, I believe, a Hyatt. So I went to the banquet manager. I'm like, hey. I have these allergies. What can I eat from here? And they're like, hey.

Erica [00:22:16]:
This this this, you can have. I'm like, great. So I go up to the guy. I'm like, hey. I'm actually in the orange group, and I'm gonna sit in their lunch, but I can't eat their lunch. Can I eat this lunch? And he's like, no. And I'm like, but I have allergies, and this is the only thing I can eat. It's like, well, fine.

Erica [00:22:31]:
Fine. Just walk through. And I'm like, it shouldn't be something to ask. It's food that's we're invited. I'm not taking that food and this food. I just want this food. It was just the weirdest thing ever, and I had never been there where they have done that because I've been there before, and I don't remember it being like that. So just must have been a weird thing that they did, but I'm like, this is not it, bro.

Erica [00:22:52]:
Whatever this is Yeah. Is not it because I know that there are other dietitians there that can't eat certain things. And if you want people to stay on-site and be part of, like, the sponsored thing, which they do, obviously, like, people pay a bunch of money to present, you know, oat recipes Right. Then allow them to eat whatever you can have available for them to eat. It was so weird.

Jules [00:23:17]:
Here here's my theory. Okay. So because Planet Oat, if you recall from expo It was so weird to you. Yeah. Who told me that there is no such thing as, like Purity protocol. Gluten free oats. They're because there's no purity protocol, and they told me that if I have celiac disease, I need to just go drink some almond milk. So love that, Planet Oak.

Jules [00:23:39]:
You guys nailed it. So I think they don't know anything about gluten, and I think that they probably didn't know that farro is wheat, I'm guessing. And the reason why I'm thinking this is because one time, when I went to visit my parents several years ago, when they had just moved, we went to dinner at the restaurant where they were living, and I was scoping everything out. They had just moved, and I was, like, wanted to make sure it's all safe for my mom and it's celiac. And they had the menu. It's all gluten free label, whatever. Great. This is awesome.

Jules [00:24:15]:
Looking at everything there, and, you know, there's only a couple different entrees listed that had the gluten free designation. And one of them was, like, salmon with potatoes or whatever and farro, gluten free. And I was like Totally. I'm gonna need a minute over here, and they're like, yeah. That's farro. It's gluten free. I'm like, no. That's farro.

Jules [00:24:37]:
Farro is wheat.

Erica [00:24:38]:
Full of gluten. It's like the farthest thing you can get from gluten free.

Jules [00:24:42]:
And and the chef did not know that it was wheat. And so they said, well, gluten is in wheat, barley, and rye, not farro. That's not wheat, barley, or rye. Like, farro is wheat. Oh, didn't know that. Like, I bet you you think spelt is gluten free too, don't you? Like, there are other words for wheat. So, anyway, I'm just saying go back to that. And because you have people who are still so uneducated and haven't taken the time, the energy, or the care to educate themselves on it, they probably were, like, yeah.

Jules [00:25:17]:
Sure. Like, you know, we're making this accessible to people because we're not using that's my

Erica [00:25:23]:
I just I just, I I hate it. I hate I hated all of it, and I'm so mad. And, like, I hate it before you. I wanted to listen to these sessions. Like, I think that people are just like, well, if they don't like it, they can just leave. And I'm like, but if you pay for a ticket, I want to, like, listen to these things. I wanna be on-site. I wanna meet new pea I don't wanna meet new people, but most people want to meet new people.

Erica [00:25:46]:
And, like, you know, like, that's

Jules [00:25:48]:
the thing.

Erica [00:25:48]:
Why would you make them leave? And it's just it's frustrating to not have one thing that's inclusive. So, yeah, that sucks. And it just made me think like. I I stand up for myself. I am very vocal about like, this is bullshit. And I just for every me in the world, there's 10 people that are not gonna tell their story and are not gonna speak out loud and are just gonna go hungry and are just gonna be like, oh, I guess I'm assigned this group. I'm just gonna eat my energy square or whatever. You know? Eat my energy bar that I have in my purse.

Erica [00:26:27]:
I comment on there. Like, that's why I always carry an energy bar, and I'm like, yes. But if you're paying for something you should be able to also enjoy it as well. Like so I went on eating in a meeting podcast and talked to Tracy, who is really focused on inclusive food and beverage in hospitality and that in hospitals, number 1. I mean, I think are are big kind of barrier to people feeling like they get it, you know, Because you may live in a really progressive city like I do that has a lot of gluten free options and people get it. And then you travel even to another progressive city, but you're in a hospital or you're in a, convention center and nobody gets it. And you're like, I don't I don't understand. I can eat at home.

Erica [00:27:23]:
How can I not be here? And I'm paying for this meal. It is part of my ticket.

Jules [00:27:28]:
Right. Yeah. I mean, in in the hospital environment, you know, the patient truly is stuck, and sometimes they can't advocate for themselves. Right? Yeah. But then there's also the people who are there to visit the patients. I mean, it's just as bad in the hospital cafeterias. Mhmm. It's the exception, not the rule when you hear that a hospital is doing a good job with their gluten free food.

Jules [00:27:52]:
And, it's appalling and it's been that way for years. I mean, I thought, you know, years years ago when I had a c section and I had a gluten free menu, and they delivered me a plain baked potato with nothing. No salt, no nothing on it at all whatsoever. No vegetables, nothing. Just a potato and a gluten containing roll. That's what I got. Awesome. Yeah.

Jules [00:28:24]:
It was it was fantastic. And then the dietician came in when I threw a a hissy fit. And, she came in and she said she walked to the grocery store on my behalf and bought plain rice cakes and gave them to me. She said, I couldn't figure out anything else to feed you. I'm like, you're a dietitian? Like, I don't even know where to start. Like, how am I supposed to get any nutrition from plain rice cake? Maybe you could maybe give me some peanut butter to put on the rice cakes. Like, I don't understand what's happening. And I thought years ago, like, well, it's gonna get better.

Jules [00:29:02]:
It's gonna get better. It's gonna get better. It's not getting better. How is it not getting better? And and when my dad was in the hospital, you know, a year and a half ago or whatever, I mean, all those things that I posted that eating anything. Falling. I couldn't eat anything. And the stuff that was weirdly labeled, and then you were just there. Like, you know, you just saw, like, things that are labeled gluten free, and they don't have any ingredients on them.

Jules [00:29:23]:
You can't do that. Like, that's just it's not acceptable. And, you know, how are we still here? How are we still here?

Erica [00:29:31]:
So, Jules, I made this commitment to myself this year. 2024 is the year of no new things. No new friends, no new hobbies, no new anything.

Jules [00:29:43]:
I love that you're having the opposite New Year's resolution of everybody else in the world.

Erica [00:29:48]:
Like, no new passion projects. You know me. I love a good passion project. I get upset about something. I'm like, oh, change the world. I got out of the eating with a meeting podcast. I'm like, this is, this is my, this is what I have to do in life. I have to change the hospital system.

Erica [00:30:04]:
I have to change this. I have to what do we do? What do we do to change the what, where, where can I do? What can I do? And I had to remind myself, Erica, this is 2024. It's a year of no new things for you. You cannot have this passion project and it's still bubbling under the surface. And I've had people message me, and they're like, what should do we need to like, can you I had one that's like, you wanna come to this state and come talk to my hospital systems. I'm like, I actually really do, but this is my year of no new things. So someone else has to pick up my slack because I can't be the one responsible for changing the world. I'm not that powerful.

Erica [00:30:42]:
I wish that I was Jules, but I'm not. And someone else needs to do this too. Who are the people fighting for us? I know that there are some dietitians that try to do that, but I've had so many dietitians message me. They're like, oh, I we can't. Our hospital's horrible at this. I'm like, you know, their hospital's horrible. This why are you not fighting for it?

Jules [00:31:00]:
Yeah. Why are you're the one there. Why are you not doing anything? No. I mean, I I have talked to hospital systems. I have been talking to them for years. Like, the problem is that they're they're not there's not, like, an oversight over that. Like, all hospitals must must do this. You know? And and they all seem to have this as, like, their number, you know, whatever the lowest number priority.

Jules [00:31:28]:
Right? Yeah.

Erica [00:31:29]:
And, like, I don't wanna have to leave it to the dietitians. They're busy. I don't wanna, like, I don't wanna leave it to everyone because everyone's so busy and everyone's so short staffed, but, like, someone has to be responsible. And so you talk about, like, it has to be overarching for hospitals. Well, that means that that's food and beverage. Like, that's that's food service. Right? Yeah. So food service is colleges, is conferences, is hotels, is, jails, which we know is not great for gluten free.

Erica [00:31:57]:
Let's do an episode on that because that'll be really interesting. I'd love to write a paper on that. No new things this year, but, like, maybe in 2025. Been in that because I'm super interested. I had someone write me from jail, and they're like, how do I get gluten free food? I'm like, that is such a good question. Mhmm. I don't know. And, like, it's under a disability act.

Jules [00:32:14]:
They're entitled. Yes.

Erica [00:32:16]:
Mhmm. Anyway, no new things, Erica. No new things. No new things this year. So we have to figure it out with food service. And, like, Tracy is pulling her weight and doing so much. Mhmm. How do we fix this, and how am I not the person to do it? Because I can't this year.

Erica [00:32:32]:
No new things. 2023. Okay. And also Jules should also have no new things in 2024. You're stressed to the limits. We cannot have any no new we can't have any new things. So I don't know how to fix it. It's a it's such a broken system, much like health care in general.

Erica [00:32:51]:
But if you, dear listeners, have any ideas, please let us know. Or if you just wanna fix it, we'd love for you to fix it.

Jules [00:33:00]:
And when you fix it, we'll have to know.

Erica [00:33:03]:
Yeah. Let us know. We'll talk about

Jules [00:33:04]:
how you fix it. Yeah. Perfect. Well, speaking of broken systems, there have been some product recalls lately. And the sad part about the big one that we're gonna mention is that it's a certified gluten free product, and it that's a system that's not supposed to be broken. It's a system that, like, we're supposed to we come on here all the time and say, buy certified gluten free products because at least there's oversight, at least there's auditing, there's testing, you know, which is true. Mhmm. But when there's a recall of a product that is certified gluten free, it shakes the trust in the system.

Erica [00:34:10]:
Yeah. And it's not just it's not just GFCO, which is the product that we'll talk about is GFCO. Got it. Remember the Marimix?

Jules [00:34:18]:
Has, like, the most stringent

Erica [00:34:21]:
Yeah. The Marimix, we still haven't heard back about where that malt's coming from.

Jules [00:34:27]:
That's ridiculous.

Erica [00:34:28]:
And that's NSF. That's this

Jules [00:34:32]:
Yeah. And and by the way, somehow, I'm on their email list, and I keep saying stop stop stop. I don't wanna why are you emailing me? I don't emailing me to

Erica [00:34:41]:
tell me where your malt is from.

Jules [00:34:45]:
And and why don't you understand where your pretzels come from? You're not making your own pretzels. Like, lady, Oh anyway, so this we've talked about this in another Expo. Episode, but this this brand called mari mix or mari mix or whatever it's called, is certified gluten free from NSF, and it has barley in it. Right? That's the one.

Erica [00:35:12]:
Well, it has malt in it, and that's what we're trying to clarify. When you say malt, that is the terminology for barley malt. If for some reason it's rice malt, that's great. Spell it out, and that would answer all of our questions. But we've had multiple people inquire about where that molds from, and a seff won't get back to gluten free watchdog. They won't get back to gluten free watchdog. It's just like, that is so shady.

Jules [00:35:37]:
Yep. Nope. And and you can't label it like that. Like, you just anyway, whatever. It's it's very upsetting when you see something that is You're

Erica [00:35:52]:
supposed to be able to trust it.

Jules [00:35:54]:
Yes. And so the one that we're talking about right now is a product that is made from oats, which are an inherently risky product. And, you know, we can harp about that until the cows come home, but you really need to understand as a manufacturer and as a consumer just how risky oats are because they are almost always manufactured, grown, processed, harvested, milled, like, everything. They're with other grains that are the same size, which contain gluten. It makes makes sense as a farmer to do that. It's economic. It's it's efficient. You know, it's just the way that the farming works.

Jules [00:36:40]:
And so they are always contaminated with gluten unless they are purity protocol oats. And so then if they're not purity protocol oats, then they are mechanically or optically sorted. And when they're done that way, they they can never totally get all of the other grains out. And that that anybody who does that admits that they can't get them all out. Yet some of these certifiers are still certifying products that are not made with purity protocol oats.

Erica [00:37:09]:
Mhmm. I think all of them are that's not a

Jules [00:37:13]:
Yeah. It's not

Erica [00:37:13]:
a requirement.

Jules [00:37:14]:
Yeah. Right. And so, you know, my my personal, preach is that if you're gonna use if you're gonna buy a product that has oats in it and you have celiac disease, you should buy a product that is not only certified gluten free, but is also purity protocols.

Erica [00:37:32]:
Mhmm.

Jules [00:37:33]:
And,

Erica [00:37:35]:
I don't but but have to which is the strictest rule. Now Right. They're, like, the celiac space, which is another group of dietitians. Their whole schtick is like, as long as it's certified gluten free, doesn't matter where the oats come from.

Jules [00:37:47]:
Right.

Erica [00:37:47]:
It is considered safe to them. And then we have issues like this where it's like, clearly, they were not safe, and GFCO pulled the gluten free certification of this company who didn't be like, oh, it must have just been whatever. It's like you're not cooperating or whatever their story is. Right? Like, where they pulled the certificate. They put out a press release that we can link to as well on that. But, like, however this company is or how they worked with them, like, obviously, I'm not involved in that. But I'm like, oh, to pull a certificate sucks, man. I'm just like, Nope, no longer.

Erica [00:38:23]:
And so the issue with that is like GFCO was like, Well, these no longer are certified gluten free, but there are still gluten free certified stickers or labels on products that are still out there being sold like a Costco or whatever. So there's still to someone who's not paying attention to the recalls Right. Right. They're gonna pick them up and just assume that it's safe when in reality, testing from Gluten Free Watchdog and from from GFCO Right. Right. Showed that it was over, you know, what is considered safe, which is 20 parts per million or 10 parts per million for the certification. So Right. We understand that mistakes and hot spots happen, but it's it's very different when you have, like, a small amount versus a large amount of.

Jules [00:39:07]:
Well and these were repeatedly tested. So I believe the Watchdog tested after the reports of someone else who had gotten sick, and then GFCO tested. And so this was not Different lots.

Erica [00:39:19]:
Yeah. Too. Sure. Right. Right. Right. Not the same lots. Right.

Erica [00:39:23]:
So So

Jules [00:39:23]:
did we did we mention the name of the product? It's Aussie Bites. Do we mention that?

Erica [00:39:27]:
I've said it a couple times. Okay.

Jules [00:39:28]:
I wasn't sure.

Erica [00:39:29]:
But, yeah, we'll we'll put a image in here. I'll shoot it in there with my magic editing skills. But yeah. And then we'll link to the the press release too for GFCO and then the link to the gluten free watchdog, which you should subscribe. Just it's it's great just to support anyone who is out there. It's actually testing and sending stuff to labs. But I don't always agree with her on some of the things that she talks about

Jules [00:39:51]:
or some of the testing methodologies. But like her own...

Erica [00:39:54]:
You know?

Jules [00:39:54]:
Personal opinion just like I expressed my personal opinion about, how, you know, the safety of oats and the way that I shop. That's my personal opinion as a celiac. That's what I choose to do and what I advocate for. Tricia Thompson, who runs gluten free watchdog, has her own personal opinions, which she also expresses because that's her own platform and she's free to do that. So you can agree or disagree with her opinions, but her testing is factual. And, it's I I pay to support her monthly with a monthly subscription, and I think what she does is, very helpful for our community.

Erica [00:40:33]:
Yeah. And the other one, did we talk about Feel Good Foods yet? No. Like, in our past podcast episodes?

Jules [00:40:39]:
No. We didn't talk about it, I don't think.

Erica [00:40:41]:
K. So spoiler alert, this is about feel good foods. So this came at the very beginning of celiac disease awareness month and whatnot. Big news. Is, there was gluten to be found in their mini bagel bites that they put out, and, I think they ended up just saying it's a manufacturing issue, and they pulled the manufacturing out of, yeah, like, where they were manufacturing their Bagel Bites. And it was only the Bagel Bites that were a part of this, and it was from the manufacturer directly. And they were so incredibly open, about it, and they had a press person that's like, if you have any questions, call me, and she actually called me. She's like, I'm just checking to see if you have any questions about the recall or anything.

Erica [00:41:24]:
I wish that they would have been a a little more public facing because they reached out to a lot of people, like, on social media, but, public wise, it wasn't really mentioned. So, I mean, everyone has to learn about their own recall experience. Every brand goes through a recall. Everyone has Every brand goes through a recall. Everyone has crisis communications, but it was at least nice to hear from them in the way that I wanted to hear from them. And this one, I believe, all came from, like, what, a NEMA sensor test or something?

Jules [00:41:54]:
A lot of them start there, but let's just be clear. No one is recalling products based upon a NIMA sensor test.

Erica [00:42:00]:
Yes.

Jules [00:42:00]:
That is not that is not okay. That's it's that's just like it's almost like just the initial yellow flag. Hey. There might be something going on here, and then that's when it gets sent out, and it's it's tested by via diagnostics or other people.

Erica [00:42:15]:
So Because NIMA is wholeheartedly unreliable. Right. And that's fine. I've used it in the past. I've talked about it. Like, it I enjoyed the technology why I had it, but that's not the be all end all, and it's just a lateral flow test. It's like a pregnancy test. That's why you get a pregnancy test, and then you go to the doctor to confirm that you're pregnant, you know, or not pregnant, whatever.

Erica [00:42:36]:
Like, that's what a lateral flow test is. Like, it has science behind it, but it's also depending on, like, the

Jules [00:42:42]:
Oh, there's so many issues.

Erica [00:42:43]:
You can have a grind it. It's a sample size or whatever. Like yeah. If it it contains a cocoa, so it needs a milk additive to like, there's so many reasons why NIMA is flawed, but that's fine. But it could be, like you said, a yellow flag. So I think it became one of that, and they may have done some internal testing. But regardless, like, that was a very large issue because you have a giant company. Feel good foods is now huge.

Erica [00:43:10]:
They have so many products. They're certified gluten free, and they're pulling a manufacturer. Like, that's a big deal for someone to pull out of manufacturing.

Jules [00:43:19]:
Mhmm.

Erica [00:43:19]:
It's an expensive deal. And I think it's really And I sorry.

Jules [00:43:25]:
I was just gonna say the way the way that that works is to pull a manufacturer, which what she means by that is that, a lot of these companies don't have their own manufacturing facilities, or maybe they'll have their manufacturing facility for certain types of products, but not for others. So feel feel good foods was not making their own bagels. They had someone making bagels for them, and then they had, like, another facility that was making their egg rolls. It was not the same facility. So they had a problem with who ever was making the bagels for them, but not whoever was making the egg rolls for them.

Erica [00:43:56]:
Or there's 10,000 other new products that they have now

Jules [00:43:59]:
Yeah.

Erica [00:44:00]:
Which I don't know how they keep their manufacturing straight. That must be a lot of facilities to, like, do all those different kinds of things. Yeah. Anyways, that was just a bummer too. But, like, then the next week, they had a big pop up restaurant in New York City.

Jules [00:44:13]:
In New York. Right.

Erica [00:44:15]:
So that was dramatic because we had some bloggers that were like, I won't attend anymore because, of the recall. And then some bloggers, like, they handled the recall great, and shit happens. And I'm gonna go anyway and celebrate the rest of their, you know, having availability in these major grocery stores. So it was just so weird and wild. And it was I feel like it was so wild as celiac disease awareness month in a while because we have recalls on top of everything else.

Jules [00:44:42]:
Yeah. It was weird. And then early in the month or maybe it was even before celiac awareness month, I was contacted by Oh my god.

Erica [00:44:51]:
Yeah. That was, like, in April. That was in April, I think.

Jules [00:44:54]:
It was, yeah, it was in April.

Erica [00:44:55]:
It was

Jules [00:44:55]:
I was contacted by a company called Sprouted Wheat. That's, like to me, that's kind of, like, a giveaway. Why are you contacting me? And they wanted to send me free product, and they wanted to see if I was interested in sharing about their products to my readers. I'm like, that's a hard pass. And I and I said it the the way it came down was the guy reached out to me and didn't tell me the name of the company and said I have this product that I'm repping and it's safe for people with gluten sensitivity and celiac disease and wheat allergies. Are you interested in sampling it? And I said, tell me more. And he said, here's the company, sprouted wheat. Here's the link and whatever.

Jules [00:45:42]:
I'm like, what the are you? And so I went to it, and it's all about this woman who started this company because her child has wheat allergies, and so she's she says, all of a sudden, if I sprouted the wheat, my child with wheat allergies is fine. And so I started making these products and selling them as something that's safe for people with wheat allergies, and I'm like, are you are you kidding me? Like, literally, you're promoting this wheat for people with wheat allergy, and then they're taking it around and telling people it's safe for people with, you know, gluten issues. And, you know, they're not putting gluten free on the product. They're just telling you And then they're telling

Erica [00:46:27]:
you, like, check out our reviews.

Jules [00:46:30]:
Our reviews, you know, where they go to markets and things. And and the guy there told me all about it. And I took it home and gave it to my celiac son. And he's never had pizza this good in his life, and I'm just like, you know, my stomach is just doing knots. Anyway, so I reached out to Tricia and I said, have you heard of this company and what's going on here and whatever? And, anyway, long story short, she ended up ordering some of the product and testing it. And, of course and by the way, I reached out to the company directly, to this, like one woman entrepreneur to another. I directly reached out to her via email and I said, you know, I I want you to know someone reached out on your behalf and said these things, and I think this is very dangerous. And, you know, I would like you to understand why this is not safe and blah blah blah.

Jules [00:47:28]:
Crickets. Right? So I'm not, like, just going around behind her back talking about her or whatever. And I went back to this guy too, and I

Erica [00:47:36]:
was like,

Jules [00:47:37]:
can you share with me, like, what you're what you were told to tell people in this case? Because he's like and you can tell other influencers and help me get the word out. I'm like, you are high. And anyway. So Trisha reached out to the company, Crickets. She ordered the flour. She tested it for Gluten Free Watchdog. It came back at a 130,000 parts per million.

Erica [00:48:04]:
Slightly more than 20.

Jules [00:48:06]:
It's a little above 20 parts per million because it's effing wheat. Like, it's wheat. Like, I I don't have so many other ways to say that your product is still wheat. Yeah. And if your kid has a wheat allergy, I I don't know what to tell you about still feeding that to your child, but Well, that's what's that's you can do that to your child if you want to, but don't be telling other people they can do that to their child.

Erica [00:48:36]:
And that's the issue too with allergies, which is really difficult. I ran into this. I met someone. She's like, I have an allergy and then proceeded to eat it. And I'm like, what are you doing? She's like, I only get, like, an itchy mouth. I'm like, oh my god. If you have a true IgE allergy and I asked, is it, like, an IgE allergy? Like, did someone test you and, like, whatever? She's like, yeah. I'm like, well, yeah, IgE allergies notoriously pop up, but unless you have symptoms that correlate with eating the food, you don't have an allergy.

Erica [00:49:02]:
It just happens to be a high IgE. And she's like, oh, yeah. No. My mouth does get really itchy and my, like, my throat gets hives or whatever. And I'm just like, then why are you continuing to do this? Like, it's so frustrating. Like, does do people with allergies, true allergies, IgE allergies, you can go from eating it and having just highs to a full blown anaphylaxis in a minute. So if you are a true allergy and experience symptoms and have an allergist, a board certified allergist, and it was gone through that with you and gone through testing and you still eat your allergen, I have problems with that. And I get really upset because there are so many people that are just, like, so flippant about it when you can have an anaphylaxis at any point in time for that.

Erica [00:49:42]:
Right. That's a whole another issue. But there are so many people who take, like, an IGG test or an IGE test and don't actually have symptoms that correlate with it. And so therefore, they are just like, oh, I have a weed allergy, but I can eat all these products with wheat. I'm like, that's probably because you don't actually have a weed allergy. And you were told by some effing naturopath or someone that you have a weed allergy and that yet you can still eat this. Now you're screwing everything up for everyone who actually has a weed allergy. Yep.

Erica [00:50:08]:
And it's like, what are you doing? This is why I hate that. Like the terminology, you get it right or you're screwing a lot of people over. And then we know that some people with celiac disease don't have outright symptoms or symptoms that are fast or some symptoms that correlate directly with what you eat. It's like you can't say, like, oh, yeah. My celiac kid ate it. And I'm like, oh, okay. That's terrifying.

Jules [00:50:31]:
Yeah. It's called silent celiac. It's actually a thing. And it doesn't mean that you have a less sensitive celiac or I don't have a serious case of it's like being less pregnant. I mean, you are or you aren't celiac. Whether you feel it or not, you have celiac disease. The damage is being done. And stop talking about it.

Jules [00:50:49]:
Like, you can handle the symptoms. Like, this stupid woman who posted during Celiac Awareness Month that she went to Italy, sharing with everybody that she's just gonna, you know, eat some Italian bread because she's there and she's so worth it or whatever. And she's a nurse and she has celiac disease. Like, this this is why you and I will never be able to stop ranting and raving about all of the reasons why people are making us crazy saying misinformation.

Erica [00:51:22]:
I get mess why we talk about this is because of what we don't talk about, which is getting messages from people that are like, I've heard that you can eat this. This is true.

Jules [00:51:31]:
Yep.

Erica [00:51:33]:
And guarantee you, they're talking to me because they would have already served you that. You know? Like, I'm the loudest voice in the room, so, of course, they're gonna ask me, but they're not gonna ask you because you'll be like, yeah. Sure. I'll eat this because they said it was gluten free. Like, it's just it's it's the weight of the world sometimes to hear, like, all this crap and be like, I cannot believe that you have gotten away with this for so long telling people this because it's so gross.

Jules [00:51:58]:
Yeah. It's so upsetting. It's funny. This one woman wrote back, like, to my post where I was like, European wheat is the same as everybody else's wheat people. It all contains gluten. Like, you can't eat it. And she's like, yeah. I live in Europe, and we can't eat wheat here if we have celiac disease.

Jules [00:52:15]:
And we don't eat wheat if we have celiac disease.

Erica [00:52:18]:
I'm like, yeah. I told you this. I know. She's like, why are we looking for

Jules [00:52:22]:
and she's and I was like, and yeah. And you guys have amazing some amazing gluten free bakeries over there. Why would you eat real croissants? If you could eat real croissants, like, I don't understand. It doesn't make any sense. Yeah. So, yeah, I don't know. But, you know, part of it is people hear what they want to hear. Right? And if somebody says, oh, you can eat wheat when you're in Europe, or you can cheat a little bit, or sprouted wheat means you can eat, you know, wheat safely, or sourdough takes away the gluten, or, like you know, if you wanna hear it, I suppose the message can land differently.

Jules [00:53:01]:
Right? Mhmm. But you that's why the reel that I posted, I just said, use your head. Like, I'm sorry if the message isn't what you wanna hear, but the fact doesn't change. Yeah. You can't eat wheat. You just can't.

Erica [00:53:17]:
If it's too good to be true, then it is. That's kind of how life works. Guys, I wish it was easier. My life would be so much easier, but if it's too good to be true, chances are it is.

Jules [00:53:28]:
Yeah. Yeah. Mhmm. Yeah. Pretty much.

Erica [00:53:32]:
Boy, I love any of these episodes on such positive notes. We do so well with this. It's like our like, if you wanna killing it.

Jules [00:53:39]:
The positivity today. Just

Erica [00:53:40]:
listen to the first 5 minutes, and then the rest of this episode is out of the water. But, You

Jules [00:53:44]:
know what? I never showed you my t shirt. This is my my OG t shirt. Have you seen it?

Erica [00:53:49]:
Oh my god. The Pillsbury Doughboy with a ball gag in his mouth. I got

Jules [00:53:55]:
One of my good friends gave this to me, like, 10 years ago. It was gluten for punishment.

Erica [00:54:01]:
I didn't know that the pills were to avoid was under BDSM, but apparently he is.

Jules [00:54:07]:
Yeah. Well, this is, this is kind of the theme for the episode. Oh, shit.

Erica [00:54:12]:
My god. Well, what a what a great recap of everything that has been going wrong with us. Stay tuned for another episode where I'm sure that we'll talk about something more uplifting and exciting, like fun new products or, I don't know, research from DDW, which sounds promising.

Jules [00:54:32]:
Or houseware. Pardon? We're we're eventually gonna get to it. You know what? We probably won't. So in the event that we don't get to it, check out my Father's Day gift guide because because I put a lot of these products that I found at the, home show in Chicago in my Father's Day gift guide, which is pretty great. I I love this gift guide.

Erica [00:54:56]:
Thank you, Inspired Home Show. Thank you, Jules, for your amazing Father's Day gift guide. I've looked through it. It's fantastic. I can't wait to drop the link in our show notes. And as always, thank you for joining us at You Had Me at Eat.

Jules [00:55:11]:
We'll see you next time.

Erica [00:55:12]:
Possibly talking about housewares, but no promises. Possibly.

Jules [00:55:18]:
Thanks for tuning in to You Have Me and Eat, the number one voted gluten free podcast in the country. Remember to like and subscribe. Tell all your friends, and we'll talk to you next time.