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At The Table · April 9 · 38 min

Small Changes, Big Difference: Talking Inflammation and Food

In this episode of At the Table, we explore inflammation, how it shows up in everyday life, and how food choices may help support better health. Host, and COO of the Gluten Intolerance Group, Channon talks with Jeff Kitchen, Corporate Culinary Director at GenCare, and Registered Dietitian Alma Nocchi about anti-inflammatory eating, menu planning for senior living residents, and the small changes that can make a meaningful difference. From sugar and processed foods to real-world recipe swaps and resident feedback, this conversation makes nutrition feel practical and hopeful.

0:00-38:11
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In this episode of At the Table, we explore inflammation, how it shows up in everyday life, and how food choices may help support better health. Host, and COO of the Gluten Intolerance Group, Channon talks with Jeff Kitchen, Corporate Culinary Director at GenCare, and Registered Dietitian Alma Nocchi about anti-inflammatory eating, menu planning for senior living residents, and the small changes that can make a meaningful difference. From sugar and processed foods to real-world recipe swaps and resident feedback, this conversation makes nutrition feel practical and hopeful.

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