Summary: On today's episode, reverse interviewer Brigid asks me if gluten should be avoided even if you don't suspect you have a wheat gluten sensitivity.<br> <br> <br> <br> We're back with our 129th episode of the Fed+Fit Podcast! Remember to check back every Monday for a new episode and be sure to subscribe on iTunes!<br> <br> Find us HERE on iTunes and be sure to "subscribe."<br> <br> <br> <br> <br> Episode 129 Sponsors<br> <br> Pride of Bristol Bay - be sure to enter the promo code "fedandfit" (one word, all lowercase) at checkout for a discount during the month of October (2017).<br> <br> Episode 129 Transcription<br> <br> Today’s show is brought to you by Pride of Bristol Bay, where you can get truly sustainable, high quality, nutritious Alaskan sockeye salmon delivered right to your door. Pride of Bristol Bay’s wild salmon is sustainably harvested in the pristine waters of Bristol Bay, Alaska. Their focused team of fisherman are committed to the highest quality in handling standards at the point of harvest, creating the unsurpassed quality and flavor you’ll find in every one of their wild sockeye filets and portions. <br> <br> Each case of their wild salmon is labeled with the name of the Bristol Bay fishing district in which the salmon was harvested. It’s the ultimate in traceability. Boxes of supremely fresh frozen filets and portions of the highest quality salmon are delivered to your door, skin on, and already deboned. It is hands down the best salmon I’ve ever enjoyed.<br> <br> You can learn more about Pride of Bristol Bay and support their important work by ordering your first box of frozen salmon by visiting their website over at www.PrideOfBristolBay.com. And, for the month of October, make sure you submit the discount code, “fedandfit”, one word all lowercase at checkout. <br> <br> <br> <br> Cassy Joy: Welcome back to another episode of the Fed and Fit podcast! I am your host, Cassy Joy Garcia. Owner, author, nutritionist, all those good things, blogger, podcaster behind the brand Fed and Fit. And today, we’re back with another reader reverse interview. And for the hundredth time; I apologize to longtime listeners. But I’m going to explain briefly what a reverse interview is. <br> <br> A Fed and Fit listener/reader will write in with a great question, and instead of obliging them via email, I invite them to come on the show to ask their questions so we can have a nice little dialogue with the hopes that somebody out there can also benefit from the conversation.<br> <br> So today, I’m welcoming Brigid onto the show. She lives in a small town in Alabama where she is a research assistant. Welcome to the show! <br> <br> Brigid: Thank you Cassy! I am super excited to be here. And I’m just super pumped to jump into these questions. <br> <br> Cassy Joy: Yeah, me too! I know you’ve got a list of them. So let’s get after it. Feel free to tell folks a little bit about yourself if you want beforehand so they kind of know where you're coming from. And I’d love to dive into a little bit deeper conversation.<br> <br> Brigid: Yeah, of course. So, I’m originally from Virginia. I went to Virginia Tech; go Hokies! {laughs} And I basically, my senior year of college I was really struggling with the food that I was trying to eat. I thought that I was eating healthy during the week. I was in a weight training class. And then on the weekends, I just; you know, what every typical college student does. Just drank way too much, and ate way too much. It was honestly making me feel horrible. I thought that it was normal for my stomach to hurt, like 24/7. Basically after every single meal. <br> <br> Once I graduated and got a job, and kind of had to learn to cook for myself, and do things pretty much independently, I decided that that lifestyle was over with, and I needed to figure out kind of what was causing my stomach issues...
