Podcasts about american dietetic association

There are so many weightloss myths out there that it is so easy to become distracted and disillusioned. In this episode, I draw on the advice of many of the scientists and doctors I have interviewed on this channel about nutrition, metabolism and weightloss, and I detail 9 commonly held misconceptions about weightloss which is hampering peoples' weight loss goals .For example, I examine if skipping breakfast really helps you lose weight and I analyse if consuming fat can actually help you lose weight. Throughout this video I use science and research to flesh out each argument.You'll find all the references to the research papers I mention below :Westerterp, K. R. (2004). “Diet-induced thermogenesis.” Journal of Nutrition.Stote, K. S., et al. (2007). “Meal frequency and energy balance.” British Journal of Nutrition.Mozaffarian, D., et al. (2006). “Trans fatty acids and cardiovascular disease.”Circulation. Bazzano, L. A., et al. (2010). “Comparison of low-fat and low-carbohydrate diets for weight loss.”Annals of Internal Medicine. Estruch, R., et al. (2018). “Mediterranean diet and cardiovascular health.” New England Journal of Medicine.Sutton, E. F., et al. (2018). “Meal timing, circadian rhythms, and metabolic health.” Cell Metabolism.Almoosawi, S., et al. (2013). “Late-night eating and its metabolic consequences.”Obesity Reviews. Garaulet, M., et al. (2013). “Timing of food intake and obesity: A review.” International Journal of Obesity.Betts, J. A., et al. (2014). “Impact of breakfast on daily energy intake and weight regulation.” British Journal of Nutrition. Jakubowicz, D., et al. (2013). “The effect of breakfast on weight regulation.” Obesity. Farshchi, H. R., et al. (2005). “Regular meal patterns are associated with better food choices.” American Journal of Clinical Nutrition. Ludwig, D. S. (2002).“The glycemic index: physiological mechanisms relating to obesity, diabetes, and cardiovascular disease.” New England Journal of Medicine. Hall, K. D., et al. (2015). “Energy balance and weight loss: The role of diet composition.” American Journal of Clinical Nutrition. Pereira, M. A., et al. (2002).“Effect of fat intake on satiety and energy balance.” American Journal of Clinical Nutrition. Slavin, J., & Lloyd, B. (2012). “Health benefits of fruits and vegetables.”Nutrition Journal. He, F. J., et al. (2007). “Fruit and vegetable intake and risk of cardiovascular disease.” British Journal of Nutrition. Astrup, A., et al.(2011). “The role of diet in weight loss and maintenance.” Obesity Reviews. Mann, T., et al. (2007). “Medically supervised weight loss: A review of crash diets.” The New England Journal of Medicine. Heymsfield, S. B., et al. (2014). “Mechanisms of weight regain after rapid weight loss.” Obesity Reviews. Hill, J. O., et al.(2012). “Sustainable weight loss: Lessons from the long term.” Journal of the American Dietetic Association. Longo, V. D., & Panda, S. (2016).“Fasting, circadian rhythms, and time-restricted feeding in healthy lifespan.” Cell Metabolism. Tinsley, G. M., & La Bounty, P. M. (2015). The dangers of high carbohyrate foods : https://www.youtube.com/playlist?list=PLSKlhyEANfi8hZFoFoJun_lLhULcYg5JWWeightloss series : https://www.youtube.com/playlist?list=PLSKlhyEANfi-pO3W2hejnDUsgMQ9GPvpZThe health benefits fo exercise : https://www.youtube.com/playlist?list=PLSKlhyEANfi_vM1nbpcV-PlvWjSZ872ECListen to all previous podcast episodes of the Happy Habit Podcast via these podcast platforms :Apple Podcasts https://podcasts.apple.com/ie/podcast/happy-habit-podcastAmazon https://www.amazon.com/Happy-Habit-Podcast/dp/B08K5887J8Amazon music : https://music.amazon.com/podcasts/670836c2-ea4c-4a23-a67d-a54dd804ef61/happy-habit-podcastSpotify https://https://open.spotify.com/show/2VKIhQK6mYTzLCO8haUoRdFollow the Happy Habit Podcast Website: https://happyhabitpodcast.wordpress.com/Music used is Purple planet Music crediit goes to them

https://youtu.be/xu8FrQEJLHI?si=F2ne2UvWI4vNYFiO (1) RECLAIMING YOUR HEALTH     Food is a very touchy subject. I get it. I grew up in a culture where pretty much everything was a sin, EXCEPT eating. It was all we could do, and we did it enthusiastically! (2) But now we are living with the consequences. Just listen to the prayer requests in any given church. The majority is for sicknesses and illnesses. And most of it is for chronic disease that we have brought on ourselves: heart disease, high blood pressure, diabetes, memory loss, cancer, and the list goes on. Most of these are preventable diseases.     So the big questions is this: Why do we avoid talking about food and health and how it affects us? When information is presented to us, why do we ignore, laugh, or dismiss the information? The answer is simple…we don't want to hear. Health is not dealt with in the church. We think God will take care of me, He's got this. And we keep doing what everyone else is doing.  (3) Romans 12:1 says to present your bodies a living sacrifice….”living” means be among the living, enjoy real life, active, fresh, strong, efficient. Holy, acceptable, meaning well pleasing, fully agreeable. We can't help the body of Christ if we don't take the time to take care of ourselves. We need to be able to function in the capacity that God has called us to.     We are in a war, both physical and spiritual. There are two types of people in a war…..Those who are sucked into it without realizing. Think of the Jews led into the camps. And those who are aware of what's going on around them and are ready to respond….Think of Pearl Harbor. There was no denying war that day.     One way to stop an enemy is to make them believe they are not in a fight. The enemy is a deceiver. The Bible calls him a lion seeking whom he may devour. Who does the lion attack….the one who is not paying attention. He deceives us into thinking everything is ok.     And that is what is happening in the war for our health. It's called the Great American Food Fraud.     You may say, “What's the big deal? I ate fast food, candy, etc, growing up and I turned out ok.” The food that we grew up with in the 70's and 80's is NOT the same food on the shelves today. McDonald's fries used to have 3 ingredients: potatoes, beef tallow, salt. Now they have 12 ingredients! (4) The truth is we can't eat those same foods and neither should our kids. The truth is that the foods we buy in America are completely different from the same food bought in almost every other country.  Why? The chemicals, ingredients and dye are not allowed in their food. That's why you can take a trip to another country, like Italy, eat all their pasta, and feel fine and probably not even gain weight on your trip.     Food has become a science. A very precise, targeted, science. That box of cereal, bag of chips, soda, or whatever it may be, has had a considerable amount of time and money spent on it being studied, developed, tested, and advertised. All with one goal in mind: to get you to buy it. Not just once, but over and over again. The goal is not to make it nourishing for your body, but to get you hooked on the flavor by any means possible. That includes adding chemicals, sugar, artificial colors, forever chemicals, and anything else to appeal to your appetite. (5) I John talks about the lust of the flesh, the lust of the eyes, and the pride of life. It's almost like the advertising companies read the Bible!  (6) In the early 90's, the American Dietetic Association was funded by Sara Lee, M&M's, and McDonalds. Today it's even worse.     So who is behind all this? (7) The kids of the 80's were the last generation to grow up without social media. During that time, the Tobacco companies saw the writing on the wall, that the truth was coming out that smoking caused cancer. They had the best marketing machine. They could market to adults and make them buy something that was not good for them. Remember the Marlboro Man? Camel Joe?

The AGE Conundrum: Are Your Favorite Foods Harming You?Advanced Glycation End Products (AGEs) are harmful compounds lurking in everyday foods that have been linked to inflammation, Alzheimer's, diabetes, heart disease, and kidney disease.  Listen in this week as Dee explains what foods AGE's are found in and how you can avoid their harmful effects.References: Uribarri, J., Woodruff, S., Goodman, S., Cai, W., Chen, X., Pyzik, R., Yong, A., Striker, G. E., & Vlassara, H. (2010). Advanced glycation end products in foods and a practical guide to their reduction in the diet. Journal of the American Dietetic Association, 110(6), 911–16.e12. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3704564/

Dans cet épisode, Jérémie et Simon partagent les avantages et les inconvénients d'une pratique courante : compter ses calories. Cette pratique d'autosurveillance est souvent destinée aux adeptes de bodybuilding ou les personnes cherchant à perdre du gras, mais est-ce vraiment pour tous ? Si vous êtes une personne avec des troubles de comportements alimentaires, ou vous pensez avoir des signes, vous pouvez vous référer à l'ANEB : https://anebquebec.com/ Références (sans s'y limiter): Burke, L. E., Wang, J., & Sevick, M. A. (2011). Self-monitoring in weight loss: a systematic review of the literature. Journal of the American Dietetic Association, 111(1), 92–102. https://doi.org/10.1016/j.jada.2010.10.008 Hartmann-Boyce, J., Johns, D. J., Jebb, S. A., Aveyard, P., & Behavioural Weight Management Review Group (2014). Effect of behavioural techniques and delivery mode on effectiveness of weight management: systematic review, meta-analysis and meta-regression. Obesity reviews : an official journal of the International Association for the Study of Obesity, 15(7), 598–609. https://doi.org/10.1111/obr.12165 Messer, M., McClure, Z., Norton, B., Smart, M., & Linardon, J. (2021). Using an app to count calories: Motives, perceptions, and connections to thinness- and muscularity-oriented disordered eating. Eating behaviors, 43, 101568. https://doi.org/10.1016/j.eatbeh.2021.101568 Boutelle, K. N., Pasquale, E. K., Strong, D. R., Eichen, D. M., & Peterson, C. B. (2023). Reduction in eating disorder symptoms among adults in different weight loss interventions. Eating behaviors, 51, 101787. https://doi.org/10.1016/j.eatbeh.2023.101787

Have you ever wondered where 2,000 calories came from for nutrition label standards? The most common belief(s) are either that 2,000 calories is what you're "supposed" to eat or it's the "max you should eat". Maybe you've never paid much attention to it or assumed it's based in scientific evidence...because why wouldn't it be, right? In today's episode, Abbey breaks down the history of nutrition labels, nutrition label terms, health claims, and connections between diet and health. Rate and subscribe to the podcast! JOIN the Fork Diet Culture Community! Work with us 1-on-1 More about Abbey and the team CFSAN/FDA (Center for Food Safety and Applied Nutrition/Food and Drug Administration). 2004. Letter to food manufacturers about accurate serving size declaration on food products. College Park, MD: FDA. FDA (Food and Drug Administration). 1990. Food labeling reform . Washington, DC: FDA. Pp.1–23. FDA. 2004. Calories count: Report of the working group on obesity. Washington, DC: Food and Drug Administration. Geiger, C. 1998. Health claims: History, current regulatory status, and consumer research. Journal of the American Dietetic Association 98:1312–1322. [PubMed] Grundy, S., and M. Denke. 1990. Dietary influences on serum lipids and lipoproteins. Journal of Lipid Research 31:1149–1172. [PubMed] HHS (U.S. Department of Health and Human Services). 1988. The Surgeon General's Report on Nutrition and Health. DHHS Publication No. 88–50210 . Washington, DC: U.S. Government Printing Office

Bacon cheeseburgers are a unique creation of the West, particularly the American melting pot and its dynamism. While all civilizations have governing dietary restrictions based on their religion or philosophy, only the West had the perfect combination of dietary beliefs that permitted the Bacon Cheeseburger to be created. In this episode, we will look into what taboos the Bacon Cheeseburger violates in Buddhism, Confucianism, Islam, Judaism, and Hinduism. Sources used in the episode: britannica.com/topic/dietary-law/Hunter-gatherers Dietary Restrictions of Other Religions - Journal of the American Dietetic Association (jandonline.org) Confucianism | Meaning, History, Beliefs, & Facts | Britannica Confucius's Rules on Diet and Food - Chinese Culture (bellaonline.com) All About the Hindu Diet. A Simple Guide! (pastandpresentdiets.com) jewishvirtuallibrary.org/overview-of-jewish-dietary-laws-and-regulations --- Support this podcast: https://podcasters.spotify.com/pod/show/douglas-archibald6/support

¡Las vacaciones son para disfrutar, pero no tienen que significar ganar peso! En este podcast te revelo 5 secretos efectivos para mantenerte en forma y controlar tu peso durante las vacaciones sin sacrificar el placer de disfrutar de tus comidas favoritas. Aprende cómo hacer elecciones inteligentes y mantenerte activo con estos consejos respaldados por la ciencia. ¿Qué aprenderás en este podcast? - Estrategias para hacer elecciones alimenticias inteligentes. - Cómo controlar las porciones sin sentirte privado. Importancia de la hidratación y cómo puede ayudarte a mantener el peso. - Ejercicios sencillos para mantenerse activo sin esfuerzo excesivo. - Consejos prácticos para gestionar el estrés y evitar el aumento de peso relacionado con las fiestas. ¡No te pierdas estos consejos esenciales para disfrutar de tus vacaciones y mantenerte saludable! www.faustoalfaro.com INSTAGRAM: https://www.instagram.com/faustoalfaro_/ FACEBOOK: https://www.facebook.com/Fausto-Alfar... X (Twitter): https://twitter.com/Faustoalfaro_%E2%80%8B Referencias científicas: Obesity Reviews: "Preventing weight gain during the holidays: The roles of physical activity and exercise" Journal of the American Dietetic Association: "Salad and satiety: Does eating a first-course salad decrease meal energy intake?" Nutrition Reviews: "Water consumption increases weight loss during a hypocaloric diet intervention in middle-aged and older adults" Mayo Clinic: "Metabolism and weight loss: How you burn calories" American Heart Association: "Healthy eating tips to prevent weight gain during the holidays"

In this episode, I am interviewing amazing returning guest Brenda Davis, who shares her work on researching and learning more about raw diets and what is facts and what is fiction when it comes to eating raw foods! BIG THANKS TO Namawell, the Best cold press juicers on the planet with the revolutionary J2 and now C2 being the mist amazing Bulk juicing champion.  To get your Nama juicer at a discount, use code CHANTAL10 for 10% off! This episode is brought to you by Dr Morse's Healing herbs, which I am an affiliate of , please feel free to order from my link to support my Podcast https://drmorsesherbalhealthclub.com/...- USE CODE GREENLIFE FOR 5% OFF (only valid for your first purchase) Check out our Farm in Northern Portugalwww.ecodharmavillage.com Work with me! www.liveleanhealth.comBrenda Davis  is one of the leading plant-based pioneers and an internationally acclaimed speaker. She is widely regarded as a rock star of plant-based nutrition and was referred to as “The Godmother” of vegan dietitians by VegNews.Brenda has been a featured speaker at medical, nutrition, and dietetic conferences in over 20 countries on 5 continents. Her most interesting adventures include a personal consult and lecture for a member of the royal family (and his staff) in Saudi Arabia (with colleague, Dr. Michael Greger), a lifestyle intervention demonstration project for the medical community in Lithuania (with colleague, Dr. John Kelly), and serving as the lead dietitians in a diabetes intervention research project in the Marshall Islands. On her last trip to the Marshall Islands (November 2017), she developed a nutrition education curriculum for kindergarten through grade 6 and trained teachers in all public schools.As a prolific nutrition and health writer, Brenda has authored/co-authored 13 books with nearly a million copies in print in 15 languages. Her most recent works include Plant Powered Protein , with her son Cory and colleague Vesanto Melina, Nourish: The Definitive Plant-based Nutrition Guide for Families (Shah and Davis, 2020), Kick Diabetes Essentials (Davis, 2019), The Kick Diabetes Cookbook (Davis and Melina, 2018), Becoming Vegan: Comprehensive Edition (Davis and Melina, 2014) and Becoming Vegan: Express Edition (Davis and Melina, 2013). Nourish won gold in the 2020 Nautilus Book Awards and was also a Canada Book Award winner. Becoming Vegan: Comprehensive Edition won a 2014 REAL Best of 2014 Book Award and Becoming Vegan: Express Edition won the Canada Book Award and was a finalist and received honorable mention in the Foreward Book of the Year Award. Becoming Vegan: Comprehensive and Express Editions have also received a star rating by the American Library Association as the “go-to books” on plant-based nutrition. And of course Becoming RAWBrenda has co-authored numerous professional and lay articles. She is a past chair of the Vegetarian Nutrition Dietetic Practice Group of the American Dietetic Association. Brenda has been promoting plant-based diets since making the transition herself in 1989. Her personal and professional life goals are one in the same – to make this world a more sustainable, more health supportive, and kinder place. Brenda's work focuses on ensuring that everyone who wishes to be plant-based can succeed brilliantly. In 2007, Brenda Davis was inducted into the Vegetarian Hall of Fame.Check out Brenda's extensive presentations, interviews an webinars on You Tube Food Guide Canada HERE

Lottie and Nick discuss post-veganism, which focuses on bringing about change for animals in other ways beyond individual consumption choices. This concept was discussed on a recent episode of Total Liberation podcast: https://totalliberationpodcast.com/96-post-veganism-beyond-the-diet-w-ash/  Additional links: Global Animal Slaughter Statistics & Charts: 2022 Update from Faunalytics: https://faunalytics.org/global-animal-slaughter-statistics-charts-2022-update/ Plant-based universities campaign: https://www.plantbaseduniversities.org/ Position of the American Dietetic Association: vegetarian diets: https://pubmed.ncbi.nlm.nih.gov/19562864/  Previous Freedom of Species shows that are relevant to this discussion:  Beyond Individual Change in Animal Advocacy with Corey Wrenn: https://www.3cr.org.au/freedomofspecies/episode-202008301300/beyond-individual-change-animal-advocacy-corey-wrenn Should Animals Thank Farmers For Their Existence? https://www.3cr.org.au/freedomofspecies/episode/should-animals-thank-farmers-their-existence  Music: Animal liberation by Los Fastidios: https://www.losfastidios.net/ Under the Sea by Daveed Diggs and the Little Mermaid cast: https://open.spotify.com/track/7Cux0Rc1hY5Pt5T28apnzv?si=f3e6db93679e43c3 Me Time by Stic: https://rbgfitclub.com/pages/music Rumi by Serj Tankian: https://open.spotify.com/track/2Ln2UZdxiSyj6o1NLg6SHD?si=6db96a1229eb4d8a  Thanks so much to everyone who helped us meet and beat our Radiothon target! We appreciate your support in helping to keep our show and 3CR Community Radio going another year!

Episode 131: Breastfeeding Part 2Lia and Aruna explain some updates given by the American Academy of Pediatrics regarding breastfeeding. Dr. Arreaza adds some comments about breastfeeding. Written by Aruna Sridharan, MS4, and Lia Khachikyan, MS4, Ross University School of Medicine. Comments by Hector Arreaza, MD.You are listening to Rio Bravo qWeek Podcast, your weekly dose of knowledge brought to you by the Rio Bravo Family Medicine Residency Program from Bakersfield, California, a UCLA-affiliated program sponsored by Clinica Sierra Vista, Let Us Be Your Healthcare Home. This podcast was created for educational purposes only. Visit your primary care provider for additional medical advice.The motivation for this episode was a recent publication by the American Academy of Pediatrics, on June 27, 2022, titled Policy Statement: Breastfeeding and the Use of Human Milk. During this episode, we included updated information along with other useful material.Duration of breastfeeding:The American Academy of Pediatrics (AAP), World Health Organization (WHO), and Center of Disease Control (CDC) recommend exclusive breastfeeding at least for the first 6 months, after which one can start to introduce complementary pureed foods. The US Department of Agriculture states that initiating complementary foods earlier than 6 months offers no benefit to the baby and can even be associated with a higher risk of overweight or obesity, especially if introduced before 4 months. Mothers are then encouraged to continue breastfeeding for at least one year and can further continue up to 2 years of age or longer - as long as mutually desired by mother and child. This is an update from previous recommendations regarding the duration of breastfeeding until 1 year of age.Composition of human breastmilk:As the sole source of nutrition for infants in the first 6 months of life, breast milk plays a critical role in development. Human milk has a unique composition of proteins, fats, and lactose, as well as vitamins, electrolytes, antimicrobial, anti-inflammatory immunoregulatory agents, and living leukocytes, all of which contribute to the developing immune system of the child. Breast milk is rich in Vitamins B1, B2, and B6, Vitamins C, A, E, Ca, Mg, phosphate, and folate. However, it is low in Vitamins K, D, B12, and iron, therefore supplementation of these nutrients is required. It is important for mothers to consume an adequate and healthy diet for their breastmilk to contain appropriate levels of these nutrients. Water-soluble and Fat-soluble vitamins can be low in breast milk if the mother has a deficiency. Selenium can be low if maternal serum levels are low. Dietary iodine deficiency may also be exacerbated by smoking; iron deficiency; and consumption of large amounts of foods that interfere with the production of thyroid hormones, known as goitrogens, including Brussels sprouts, kale, cabbage, cauliflower, and broccoli. Maternal diet:Mothers should consume iodine-rich foods, such as lean meat, eggs, dairy, beans, and lentils. It is important to choose a variety of whole grains, as well as fruits and vegetables, and continue taking multivitamins. Fun fact: Different foods will change the flavor of your breast milk. This will expose your baby to different tastes, which might help him or her more easily accept solid foods down the road! It is recommended that mothers consume 290 mcg of iodine and 550mg of choline a day. Is there anything that mothers should avoid in their diet?-Limit seafood: Although fish is a good source of protein and lean meat, it contains some mercury, which can be transferred to the baby's diet. High amounts of mercury can have an adverse effect on the baby's brain and nervous system.-Limit caffeine: Also, we know a lot of people love their morning dose of espresso! Low to moderate amounts, equivalent to 2-3 cups of coffee per day, do not adversely affect the infant. However, anything more than around 300 mg of caffeine can cause irritability, poor sleeping patterns, fussiness, and jitteriness. Remember! This also includes sodas, energy drinks, tea, and even chocolate! As a reminder, one cup of coffee can have 95mg of caffeine.Vegan mothers: Vegetarian/vegan mothers may have very limited amounts of vitamin B12 in their bodies, which can result in neurological damage to the baby. Iron levels may also be sparse since plant-based foods only contain non-heme iron, which is less absorbable than heme iron. The American Dietetic Association recommends supplementation of vitamin B12, iron, and other nutrients such as choline, zinc, iodine, or omega-3 fats. Benefits:For the baby: Studies show that exclusively breastfeeding for 6 months decreased rates of neonatal and infant mortality as well as pediatric disorders such as otitis media, diabetes mellitus, obesity, lower respiratory tract disorders, asthma, atopic dermatitis, sudden infant death syndrome (SIDS), severe diarrhea, and inflammatory bowel disease. The longer an infant is breastfed, the greater the protection from certain illnesses and long-term diseases. For the mother: The longer a mother breastfeeds, the greater the benefits to her health as well. Mothers who breastfeed experience a lower risk of hypertension, type 2 diabetes, and breast, ovarian, and endometrial cancers. Contraindications:-Alcohol: Having up to 1 drink per day is not harmful to the baby, especially if the mother waits at least 2 hours before feeding the infant. This allows time for the blood alcohol concentration in the breastmilk to decrease. Consuming more than 2 standard alcoholic drinks daily is highly discouraged.-Tobacco: Cigarette smoking, or the use of nicotine products, is associated with decreased production of milk, shorter lactation time, and an increased risk of SIDS, asthma, and other respiratory illnesses in infants. Therefore, mothers should be strongly encouraged to stop smoking and minimize secondhand exposure. We know it is very difficult for people to quit abruptly. While transitioning to cessation, mothers should be counseled to smoke right after breastfeeding to allow the greatest amount of time for nicotine to exit the body until the next feed. Other cessation alternatives such as the patch or gum can also be used during breastfeeding.Varenicline: No human data is available to assess the risk of infant harm, but it is likely excreted in the milk, no data on the assessment of milk production.-Other substances: Marijuana, opioids, amphetamine, cocaine, and other illicit drugs are contraindicated due to their effects on neurodevelopmental behaviors. If these substances have been used intrapartum or during breastfeeding, it is important to monitor the baby for Neonatal Abstinence Syndrome. Some symptoms include poor weight gain, tremors, high-pitched crying, stuffy nose, poor feeding/sucking, seizures, irritability, poor sleep, vomiting, and diarrhea.-Maternal infections: Breastfeeding is not contraindicated during most maternal infections. Some exceptions include HIV, Human T-cell lymphotropic virus type I or II, untreated brucellosis, Ebola virus, or active Herpetic lesions on the breast. Women with herpetic lesions may breastfeed from the unaffected breast. -Maternal medications: Medications are relatively safe for breastfed babies, but some contraindications include anticancer drugs, oral retinoids, lithium, iodine, and amiodarone. Mothers should go over their medication list with their primary physician.Pregnancy and Lactation Labeling Final Rule (PLLR): Classification of drugs according to their impact on pregnancy and breastfeeding (categories A, B, C, D, X) was started in 1979, but it was stopped in 2015 and replaced by the Pregnancy and Lactation Labeling Final Rule (PLLR). The former categories were replaced with narrative sections and subsections to include: Pregnancy (including labor and delivery), Lactation, and information for Females and Males of Reproductive Potential (pregnancy testing, contraception, infertility).Role of the physician and stigmas:It is well known that breastfeeding can strengthen the bond between the mother and her child. Therefore, when latching becomes a problem, mothers are quick to become discouraged. If this happens, pediatricians should educate the parents that many breastfeeding problems commonly arise between 4-7 days after birth. Sometimes, exclusive or any amount of breastfeeding is not always possible, despite the mother's best intentions. This can understandably cause them to feel a lot of guilt and disappointment as a new mother. Physicians should provide a safe, non-judgmental environment for the parents to openly discuss their difficulties while educating them on proper latching techniques and other alternatives for breastfeeding.Conclusion: Now we conclude our episode number 131 “Breastfeeding Part 2.” Aruna and Lia explained that the American Academy of Pediatrics now recommends continued breastfeeding until 2 years or as long as the mother and the baby desire it. It is important to remember some contraindications such as babies with galactosemia, mothers who are using illicit drugs, and some maternal infections such as HIV, untreated brucellosis, and Ebola virus. This week we thank Hector Arreaza, Aruna Sridharan, and Lia Khachikyan. Audio editing by Adrianne Silva.Even without trying, every night you go to bed a little wiser. Thanks for listening to Rio Bravo qWeek Podcast. We want to hear from you, send us an email at RioBravoqWeek@clinicasierravista.org, or visit our website riobravofmrp.org/qweek. See you next week! _____________________Dror, D. K., & Allen, L. H. (2018, May 29). Overview of Nutrients in Human Milk. PubMed Central (PMC). https://doi.org/10.1093/advances/nmy022.Meek, J. Y., Noble, L., & Breastfeeding, S. O. (2022, July 1). Policy Statement: Breastfeeding and the Use of Human Milk. American Academy of Pediatrics. https://doi.org/10.1542/peds.2022-057988.“Maternal Diet.” Centers for Disease Control and Prevention, Centers for Disease Control and Prevention, 17 May 2022, https://www.cdc.gov/breastfeeding/breastfeeding-special-circumstances/diet-and-micronutrients/maternal-diet.html.Breastfeeding FAQs. Centers for Disease Control and Prevention. https://www.cdc.gov/breastfeeding/faq/index.htm. Accessed February 21, 2023. Butte, Nancy F., and Alison Stuebe. Maternal nutrition during lactation. UpToDate, July 13, 2022. https://www.uptodate.com/contents/maternal-nutrition-during-lactation. Accessed March 6, 2023. Royalty-free music used for this episode: “Gushito - Burn Flow." Downloaded on October 13, 2022, from https://www.videvo.net/

Esther Blum is the bestselling author of Cavewomen Don't Get Fat, Eat, Drink and Be Gorgeous, Secrets of Gorgeous, and The Eat, Drink, and Be Gorgeous Project.  She currently maintains a busy virtual practice where she helps women balance hormones, lose stubborn body fat, and treat the root cause of health struggles. Esther received a Bachelor of Science in Clinical Nutrition from Simmons College in Boston and is a graduate of New York University, where she received her Master of Science in Clinical Nutrition.  Esther is credentialed as a registered dietitian, a certified dietitian-nutritionist and a Certified Nutrition Specialist (CNS), the certification from the Board for Certification of Nutrition Specialists (BCNS). She is also a member of the American Dietetic Association, Dietitians in Functional Medicine, Nutritionists in Complementary Care, and the Connecticut Dietetic Association. In this episode, we are talking all about menopause and hormonal health! Learn more about Esther here: http://www.estherblum.com Instagram: @gorgeousesther Get her new book "See Ya Later, Ovulator: Mastering Menopause with Nutrition, Hormones and Self-Advocacy" here: https://amzn.to/3Hkd7Ha Check out her online event 2/25, 2023: http://estherblum.com/mastering-menopause IN THIS EPISODE YOU WILL DISCOVER: 00:01:38 - Esther is talking about what made her decide to specialize in menopause 00:06:20 - What women should be considering before, during and after menopause 00:18:25 - A client's gut healing story Esther loves to tell  00:25:45 - What Esther has found in regards to the Hormone Replacement Therapy 00:37:40 - The Paleo Diet 00:42:46 - Esther talks about her Feb 25th, 2023 online event for women interested in menopause  

Brenda Davis, registered dietitian, is a leader in her field and an internationally acclaimed speaker. She has worked as a public health nutritionist, clinical nutrition specialist, nutrition consultant and academic nutrition instructor. Brenda is the lead dietitian in a diabetes research project in Majuro, Marshall Islands. She is a featured speaker at nutrition, medical and health conferences throughout the world. Brenda is co-author of nine award-winning, best-selling books – Becoming Vegan: Comprehensive Edition (2014), Becoming Vegan: Express Edition (2013), Becoming Vegan (2000), The New Becoming Vegetarian (2003), Becoming Vegetarian (1994, 1995), Becoming Raw (2010), the Raw Food Revolution Diet (2008), Defeating Diabetes (2003) and Dairy-free and Delicious (2001). She is also a contributing author to a tenth book, The Complete Vegetarian (2009). Her books are vegetarian/vegan nutrition classics, with over 750,000 copies in print in 8 languages. Brenda has authored and co-authored several articles for peer-reviewed medical and nutrition journals and magazines. Brenda is a past chair of the Vegetarian Nutrition Dietetic Practice Group of the American Dietetic Association. In 2007, she was inducted into the Vegetarian Hall of Fame. Brenda lives in Kelowna British Columbia with her husband, Paul Davis. She has two grown children, Leena Markatchev and Cory Davis.

Brenda Davis, registered dietitian, is a leader in her field and an internationally acclaimed speaker. She has worked as a public health nutritionist, clinical nutrition specialist, nutrition consultant and academic nutrition instructor. Brenda is the lead dietitian in a diabetes research project in Majuro, Marshall Islands. She is a featured speaker at nutrition, medical and health conferences throughout the world. Brenda is co-author of nine award-winning, best-selling books – Becoming Vegan: Comprehensive Edition (2014), Becoming Vegan: Express Edition (2013), Becoming Vegan (2000), The New Becoming Vegetarian (2003), Becoming Vegetarian (1994, 1995), Becoming Raw (2010), the Raw Food Revolution Diet (2008), Defeating Diabetes (2003) and Dairy-free and Delicious (2001). She is also a contributing author to a tenth book, The Complete Vegetarian (2009). Her books are vegetarian/vegan nutrition classics, with over 750,000 copies in print in 8 languages. Brenda has authored and co-authored several articles for peer-reviewed medical and nutrition journals and magazines. Brenda is a past chair of the Vegetarian Nutrition Dietetic Practice Group of the American Dietetic Association. In 2007, she was inducted into the Vegetarian Hall of Fame. Brenda lives in Kelowna British Columbia with her husband, Paul Davis. She has two grown children, Leena Markatchev and Cory Davis.

Brenda Davis, registered dietitian, is a leader in her field and an internationally acclaimed speaker. She has worked as a public health nutritionist, clinical nutrition specialist, nutrition consultant and academic nutrition instructor. Brenda is the lead dietitian in a diabetes research project in Majuro, Marshall Islands. She is a featured speaker at nutrition, medical and health conferences throughout the world. Brenda is co-author of nine award-winning, best-selling books – Becoming Vegan: Comprehensive Edition (2014), Becoming Vegan: Express Edition (2013), Becoming Vegan (2000), The New Becoming Vegetarian (2003), Becoming Vegetarian (1994, 1995), Becoming Raw (2010), the Raw Food Revolution Diet (2008), Defeating Diabetes (2003) and Dairy-free and Delicious (2001). She is also a contributing author to a tenth book, The Complete Vegetarian (2009). Her books are vegetarian/vegan nutrition classics, with over 750,000 copies in print in 8 languages. Brenda has authored and co-authored several articles for peer-reviewed medical and nutrition journals and magazines. Brenda is a past chair of the Vegetarian Nutrition Dietetic Practice Group of the American Dietetic Association. In 2007, she was inducted into the Vegetarian Hall of Fame. Brenda lives in Kelowna British Columbia with her husband, Paul Davis. She has two grown children, Leena Markatchev and Cory Davis.

Esther Blum is the bestselling author of Cavewomen Don't Get Fat; Eat, Drink and Be Gorgeous; Secrets of Gorgeous; and The Eat, Drink, and Be Gorgeous Project. She was voted Best Nutritionist by Manhattan Magazine. She is also the author of her new book which we will be discussing today, See You Later, Ovulator!: Mastering Menopause with Nutrition, Hormones, and Self-Advocacy. She has appeared on Dr. Oz, TODAY, A Healthy You with Carol Alt, The ISAAC Show, ABC-TV, FOX- 5's Good Day NY, Fox News Live, and more. She is also an in-demand authority frequently quoted in E!Online, In Touch, Time Magazine, The New York Post, The Los Angeles Times, In Style, Bazaar, Self, Fitness, Marie Claire, and Cosmo. Esther received a Bachelor of Science in Clinical Nutrition from Simmons College in Boston and is a graduate of New York University, where she received her Master of Science in Clinical Nutrition. Esther is credentialed as a registered dietitian, a certified dietitian-nutritionist, and a Certified Nutrition Specialist (CNS), the certification from the Board for Certification of Nutrition Specialists (BCNS). She is also a member of the American Dietetic Association, Dietitians in Functional Medicine, Nutritionists in Complementary Care, and the Connecticut Dietetic Association. Esther currently runs a virtual practice where she helps women balance hormones, lose stubborn body fat, and treat the root cause of health struggles. She lives in CT with her family where she can be found cooking up a storm, going for long hikes, and blasting 80's music by the fire pit!Find Esther at-https://estherblum.com/menopauseIG- @gorgeousestherFind Boundless Body at- myboundlessbody.com Book a session with us here! Check out our new Patreon page!

Are you dreading menopause? Many women do. But today's guest has not only embraced this stage of life, she also makes it a lot of fun! In this episode, you'll hear how to approach menopause with enthusiasm.   About Esther Blum Esther is the bestselling author of Cavewomen Don't Get Fat, Eat, Drink and Be Gorgeous, Secrets of Gorgeous, and The Eat, Drink, and Be Gorgeous Project. She currently maintains a busy virtual practice where she helps women balance hormones, lose stubborn body fat, and treat the root cause of health struggles. Her new (5th) book, See Ya Later, Ovulator!, was released on October 4th. Esther received a Bachelor of Science in Clinical Nutrition from Simmons College in Boston and is a graduate of New York University, where she received her Master of Science in Clinical Nutrition. Esther is credentialed as a registered dietitian, a certified dietitian-nutritionist, and a Certified Nutrition Specialist (CNS), with certification from the Board for Certification of Nutrition Specialists (BCNS). She is also a member of the American Dietetic Association, Dietitians in Functional Medicine, Nutritionists in Complementary Care, and the Connecticut Dietetic Association.   How Practitioners Can Approach Menopause with Their Clients The sad state of affairs is that there are currently few options presented to women as they approach and go through menopause. Commonly, all they are offered is birth control or just a sympathetic shrug.  Esther explains how there's so much more that practitioners can do. She describes the many tests and treatments that can truly help. With more knowledge about what's changing in your body, you can enter this stage of life without dread. In fact, it can even be something to look forward to.   What Can Be Done to Make Menopause a Better Experience Unlike conventional practitioners, Esther sees a huge value in hormone treatments for menopause. She points out the shortfalls of some studies that lean away from hormones and discusses the benefits she and others have seen.  There are also many lifestyles and diet interventions that will help, especially when it comes to weight management. Esther explains how optimizing protein and carbohydrate intake, exercise, and an indomitable attitude will prepare you to go through menopause like a rockstar. What can you do now to help make menopause a better experience for you or your clients? Leave a comment on the episode page!   In This Episode Why menopause is seldom discussed by dietitians and other providers [8:00] What practitioners can do to change the landscape surrounding menopausal care [20:00] Managing weight gain during menopause with diet [27:15] Advice for aspiring book writers [35:20]   Quotes “You don't have to wait until you hit a full year of not having a period before bringing hormones in. You can actually bring them in during perimenopause, and you should.” [10:54] “Do not sit and wait for the medical system to change. The way it's going to change is from us; that's how everything changes.” [19:55] “You got to make nutrition fun and sexy and accessible for everybody. It shouldn't be a dry bland diet.” [45:38]   Review Fed and Fearless on Apple Podcasts! Send a screenshot of your review to hello@lauraschoenfeldrd.com or send me a DM on Instagram and I'll send you my Overcoming Undereating eBook. If you post your favorite episode in your Insta stories and tag me @LauraShoenfeldRD, I'll also send you my 14-Day Calorie Challenge Recipe Guide!   Links Sign up for Practice Better! Find Esther Blum online Follow Esther on Instagram | YouTube | Facebook Esther's Giveaways See You Later Ovulator! Leave a review of Fed and Fearless! Sign Up For The Free Training: The 5 Secrets of Fearlessly Healthy Women of Faith Learn more about business coaching with me Got a question you'd love to hear me answer on the show? Leave me a voice message here! Join the Fed and Fearless Society on Facebook Follow me on Facebook | Instagram | Twitter | Pinterest Podcast production & marketing support by the team at Counterweight Creative

Vitamin C landet im Urin, Vitamin D-Mangel ist ein Rechenfehler — Für allgemein gesunde Erwachsene nicht empfohlen. Moyer VA; US Preventive Services Task Force. Vitamin, mineral, and multivitamin supplements for the primary prevention of cardiovascular disease and cancer: US Preventive Services Task Force recommendation statement. Ann Intern Med. 2014;160(8):558-564. Schädlich Hohe Dosen Beta-Carotin, Folsäure, Vitamin E oder Selen schädlich: erhöhter Sterblichkeit, Krebs Schlaganfall Rautiainen S, Manson JE, Lichtenstein AH, Sesso HD. Dietary supplements and disease prevention: a global overview. Nat Rev Endocrinol. 2016;12(7):407-420. Besser aus gesunder, ausgewogener Ernährung NEM kein Ersatz für gesunde ausgewogene Ernährung. Mikronährstoffe in Lebensmitteln in der Regel besser aufgenommen plus weniger potenzielle Nebenwirkungen Rautiainen S, Manson JE, Lichtenstein AH, Sesso HD. Dietary supplements and disease prevention: a global overview. Nat Rev Endocrinol. 2016;12(7):407-420 Marra MV, Boyar AP. Position of the American Dietetic Association: nutrient supplementation. J Am Diet Assoc. 2009;109(12):2073-2085. Vitamin B12 Indiziert Perniziösen Anämie (Blutarmut), intramuskulär Verminderte Aufnahme (IF), Gastritis (Magenschleimhautentzündung), vermindertes Angebot (Alkoholismus) Langzeitanwendung von AM wie Protonenpumpenhemmer und Metformin https://www.deutsche-apotheker-zeitung.de/daz-az/2010/daz-24-2010/vitamin-b12-spiegel-sinkt-unter-metformin Vitamin D Kein Vitamin Pro-Hormon, Cholecalciferol, über UVB-Licht und Wärme in der Haut aus einer Vorstufe gebildet in Leber und Niere in aktive Form Calcitriol = Steroidhormon (wie Cortison). Supplementation keine Vitamin-, sondern Hormontherapie. Mangel-Irrtum oder Desinformation? Gemessen anhand Serum 25-hydroxyvitamin D [25(OH)D] in ng/ml: >30 ng/ml OK 29-20 ng/ml, Unterversorgung 70 J: 16 ng/ml RDA Höchstbedarf: 1-70 J: 16 ng/ml >70 J: 20 ng/ml Beide Werte gehen von minimal bis keiner Sonnenexposition aus Weit verbreitetes Missverständnis: Höhere RDA/Empfohlene Tägliche Aufnahme = „Grenzwert“ Gesamte Bevölkerung >20 ng/ml für gute Knochengesundheit Realität Mehrheit (etwa 97,5%) braucht

Women are not prepared for menopause (and their doctors aren't helping) and Esther Blum is here to change that! Despite the fact that menopause happens to every woman, many find they are not prepared for it. Esther says that they often don't have the tools, testing, or any sense of how to advocate for themselves and their body. If your doctor has written off your symptoms as "normal" without any solutions, you'll definitely want to listen to this episode! She shares why there is a lack of treatment for women's health, common vs normal symptoms of peri-menopause & menopause, how to know if Bioidentical Hormone Replacement Therapy (BHRT) is for you, and her top nutrition tips for hormonal balance. Esther Blum is the bestselling author of Cavewomen Don't Get Fat; Eat, Drink and Be Gorgeous; Secrets of Gorgeous, and The Eat, Drink, and Be Gorgeous Project. She was voted Best Nutritionist by Manhattan Magazine. She has appeared on Dr. Oz, TODAY, A Healthy You with Carol Alt, The ISAAC Show, ABC-TV, FOX- 5's Good Day NY, Fox News Live, and more. She is also an in-demand authority frequently quoted in E!Online, In Touch, Time Magazine, The New York Post, The Los Angeles Times, In Style, Bazaar, Self, Fitness, Marie Claire, and Cosmo. Esther received a Bachelor of Science in Clinical Nutrition from Simmons College in Boston and is a graduate of New York University, where she received her Master of Science in Clinical Nutrition. Esther is credentialed as a registered dietitian, a certified dietitian-nutritionist, and a Certified Nutrition Specialist (CNS), the certification from the Board for Certification of Nutrition Specialists (BCNS). She is also a member of the American Dietetic Association, Dietitians in Functional Medicine, Nutritionists in Complementary Care, and the Connecticut Dietetic Association. Esther currently runs a virtual practice where she helps women balance hormones, lose stubborn body fat, and treat the root cause of health struggles. And she lives in CT with her family where she can be found cooking up a storm, going for long hikes, and blasting 80's music by the fire pit.SHOW NOTES:0:53 Welcome to the show!3:59 Esther Blum's Bio5:26 Welcome Esther!6:36 Why is there a lack of treatment for women's health?7:59 Peri-menopausal & Menopausal symptoms11:02 Common vs “normal” symptoms12:47 The optimal time to start treatment16:16 *Nootopia Collagenius19:30 When to start bioidentical hormone replacement therapy (BHRT)23:27 “You can't out-hormone your lifestyle choices”28:30 The hormone-sleep connection31:32 Is BHRT safe for cancer patients?34:15 *SilverBiotics37:25 How do you find a practitioner?42:14 How long should we take hormones?46:04 Birth control as a “band-aid” & the side effects48:53 Nutrition & fasting for hormones50:55 Optimizing protein intake52:06 Protein/Carbohydrate ratio53:26 Timing carbohydrate intake54:49 Stress, cortisol & chronic cardio58:12 Our personal preferences for exercise59:58 The use of food & nutritional supplements1:03:52 Her final piece of advice1:05:26 Thanks for tuning in! RESOURCES:Website: estherblum.comFB: Living GorgeousIG: Gorgeous EstherEstherBlum.com/Menopause – Happy Hormone Cocktail & Live event in 2023Nootopia.com/biohackerbabesgenius - Discount code: biohackerbabes10Book: Estrogen MattersSilverBiotics – Discount code: BIOHACKERBABESInstitute for Functional MedicineDUTCH TestSupport this podcast at — https://redcircle.com/biohacker-babes-podcast/donations

In this episode we delve into plant based nutrition  for families with Registered Dietician Brenda Davis, and explore how a well planned WFPB diet can be more than optimal for all stages of life, from pregnancies, babies to teenagers and into adulthood! This episode of The Green Life is brought to you by Namawell, the Best cold press juicers on the planet with the revolutionary J2 being the mist amazing Bulk juicing champion.  To get your Nama juicer at a discount, use code CHANTAL10 for 10% off! Brenda Davis  is one of the leading plant-based pioneers and an internationally acclaimed speaker. She is widely regarded as a rock star of plant-based nutrition and was referred to as “The Godmother” of vegan dietitians by VegNews.Brenda has been a featured speaker at medical, nutrition, and dietetic conferences in over 20 countries on 5 continents. Her most interesting adventures include a personal consult and lecture for a member of the royal family (and his staff) in Saudi Arabia (with colleague, Dr. Michael Greger), a lifestyle intervention demonstration project for the medical community in Lithuania (with colleague, Dr. John Kelly), and serving as the lead dietitians in a diabetes intervention research project in the Marshall Islands. On her last trip to the Marshall Islands (November 2017), she developed a nutrition education curriculum for kindergarten through grade 6 and trained teachers in all public schools.As a prolific nutrition and health writer, Brenda has authored/co-authored 12 books with nearly a million copies in print in 15 languages. Her most recent works include Nourish: The Definitive Plant-based Nutrition Guide for Families (Shah and Davis, 2020), Kick Diabetes Essentials (Davis, 2019), The Kick Diabetes Cookbook (Davis and Melina, 2018), Becoming Vegan: Comprehensive Edition (Davis and Melina, 2014) and Becoming Vegan: Express Edition (Davis and Melina, 2013). Nourish won gold in the 2020 Nautilus Book Awards and was also a Canada Book Award winner. Becoming Vegan: Comprehensive Edition won a 2014 REAL Best of 2014 Book Award and Becoming Vegan: Express Edition won the Canada Book Award and was a finalist and received honorable mention in the Foreward Book of the Year Award. Becoming Vegan: Comprehensive and Express Editions have also received a star rating by the American Library Association as the “go-to books” on plant-based nutrition.Brenda has co-authored numerous professional and lay articles. She is a past chair of the Vegetarian Nutrition Dietetic Practice Group of the American Dietetic Association. Brenda has been promoting plant-based diets since making the transition herself in 1989. Her personal and professional life goals are one in the same – to make this world a more sustainable, more health supportive, and kinder place. Brenda's work focuses on ensuring that everyone who wishes to be plant-based can succeed brilliantly. In 2007, Brenda Davis was inducted into the Vegetarian Hall of Fame.Check out Brenda's extensive presentations, interviews an webinars on You Tube Food Guide Canada HERE  

Esther Blum is the bestselling author of Cavewomen Don't Get Fat; Eat, Drink and Be Gorgeous; Secrets of Gorgeous, and The Eat, Drink, and Be Gorgeous Project. She was voted Best Nutritionist by Manhattan Magazine. She has appeared on Dr. Oz, TODAY, A Healthy You with Carol Alt, The ISAAC Show, ABC-TV, FOX- 5's Good Day NY, Fox News Live, and more. She is also an in-demand authority frequently quoted in E!Online, In Touch, Time Magazine, The New York Post, The Los Angeles Times, In Style, Bazaar, Self, Fitness, Marie Claire, and Cosmo. Esther received a Bachelor of Science in Clinical Nutrition from Simmons College in Boston and is a graduate of New York University, where she received her Master of Science in Clinical Nutrition. Esther is credentialed as a registered dietitian, a certified dietitian-nutritionist, and a Certified Nutrition Specialist (CNS), the certification from the Board for Certification of Nutrition Specialists (BCNS). She is also a member of the American Dietetic Association, Dietitians in Functional Medicine, Nutritionists in Complementary Care, and the Connecticut Dietetic Association. Esther currently runs a virtual practice where she helps women balance hormones, lose stubborn body fat, and treat the root cause of health struggles. And she lives in CT with her family where she can be found cooking up a storm, going for long hikes, and blasting 80's music by the fire pit. https://estherblum.com/ All TONE devices are NOW SHIPPING Worldwide!! Order the Black & Gold TONE HERE Order the Black & Rose Gold TONE HERE Follow @optimalproteinpodcast on Instagram to see visuals and posts mentioned on this podcast. Link to join the facebook group for the podcast: https://www.facebook.com/groups/2017506024952802/ Follow Vanessa on instagram to see her meals, recipes, informative posts and much more! Click here @ketogenicgirl Try the Higher Protein Keto Meal Plans & Coaching: https://www.ketogenicgirl.com Special thank you to our podcast sponsor: Magnesium Breakthrough by BiOptimizers Right now you can try BiOptimizers, magnesium breakthrough and any other BiOptimizers product for 10% off, just go to magbreakthrough.com/fastketo  Don't wait to be deficient, start taking the best magnesium and improve your wellbeing right now! Just go to magbreakthrough.com/fastketo Offer is valid while supplies last. You're going to love their products. Go now and let me know how you like them! - Prior to beginning a ketogenic diet you should undergo a health screening with your physician to confirm that a ketogenic diet is suitable for you and to rule out any conditions and contraindications that may pose risks or are incompatible with a ketogenic diet, including by way of example: conditions affecting the kidneys, liver or pancreas; muscular dystrophy; pregnancy; breast-feeding; being underweight; eating disorders; any health condition that requires a special diet [other conditions or contraindications]; hypoglycemia; or type 1 diabetes. A ketogenic diet may or may not be appropriate if you have type 2 diabetes, so you must consult with your physician if you have this condition. Anyone under the age of 18 should consult with their physician and their parents or legal guardian before beginning such a diet. Use of Ketogenic Girl videos are subject to the Ketogenicgirl.com Terms of Use and Medical Disclaimer. All rights reserved. If you do not agree with these terms, do not listen to, or view any Ketogenic Girl podcasts or videos.

INTRO: This week on The Less Stressed Life Podcast, I am joined by Esther Blum, MS, RD, CNS. In this episode, we discuss all things related to midlife hormones. KEY TAKEAWAYS:Hormone baselines & Meno - MythbustingThe symptoms of perimenopause and menopauseThe benefits of hormone replacement therapyWhy do some doctors dismiss HRT in favor of The Pill or an IUDThe importance of pelvic floor therapy for maintaining vaginal healthGUEST SHARED HELPFUL TIPS ON:How to determine the best types of hormone replacement therapy?Where to start first when treating perimenopause and menopause?What is the dreaded “menopot” and how can women lose it?Organic water-based lube - recommendationsSupplements  & sustainable food recommendations to support midlife hormonesABOUT GUEST:Esther is the bestselling author of Cavewomen Don't Get Fat, Eat, Drink and Be Gorgeous, Secrets of Gorgeous, and The Eat, Drink, and Be Gorgeous Project. She currently maintains a busy virtual practice where she helps women balance hormones, lose stubborn body fat, and treat the root cause of health struggles.Esther was voted Best Nutritionist by Manhattan Magazine. She has appeared on Dr. Oz, the Today Show, A Healthy You with Carol Alt, the ISAAC show, ABC-TV, FOX- 5's Good Day NY, and Fox News Live. Esther is an in-demand authority frequently quoted in E!Online, In Touch, Time Magazine, The New York Post, The Los Angeles Times, In Style, Bazaar, Self, Fitness, Marie Claire, and Cosmo.Esther received a Bachelor of Science in Clinical Nutrition from Simmons College in Boston and is a graduate of New York University, where she received her Master of Science in Clinical Nutrition. Esther is credentialed as a registered dietitian, a certified dietitian-nutritionist and a Certified Nutrition Specialist (CNS), the certification from the Board for Certification of Nutrition Specialists (BCNS). She is also a member of the American Dietetic Association, Dietitians in Functional Medicine, Nutritionists in Complementary Care, and the Connecticut Dietetic Association.Esther is a 4-time bestselling author whose new book SEE YA LATER, OVULATOR: Mastering Menopause with Nutrition, Hormones, and Self-Advocacy hits shelves on October 6, 2022.WHERE TO FIND       :https://www.facebook.com/LivingGorgeoushttps://www.instagram.com/gorgeousesther/https://www.youtube.com/user/estherblumwww.estherblum.comWHERE TO FIND CHRISTA:https://www.christabiegler.com/On IG:instagram.com/anti.inflammatory.nutritionist/Shop our Favoriteschristabiegler.com/shopLoving the podcast? Leave us a review and ENTER OUR GIVEAWAY NOW!Sharing & reviewing this podcast is the BEST way to help us succeed with our mission to help integrate the best of East & West empower you to raise the bar on your health story. Just go to https://reviewthispodcast.com/lessstressedlifeSPONSORS:A special thanks to our VIP sponsor RUPA Health, our lab concierge service that helps our clients get standard bloodwork 2/3 off retail direct to consumer lab test pricing. Let them know I sent you when you sign up for your free practitioner account.

Today on the Gut Health Reset Podcast, we are discussing hormones and your gut health with returning guest Esther Blum! Do you know how your gut bacteria affect your hormone levels? The gut and the endocrine system are intimately connected, and imbalances in one can lead to problems in the other. Good gut health is so important for maintaining a healthy balance of hormones, and vice versa. That's why, in today's episode, we explore everything from how the microbiome changes for women during menopause, to practical, actionable tips and diet recommendations to help you balance your hormones!We will answer these questions:- What role does the microbiome play in regulating your hormones?- Why should we be cautious about high estrogen levels?- What foods can you use to help balance your hormones?- Why do women gain weight during menopause?- What can you do if you're entering menopause with subpar gut health?- And more!-Supplements: Binding Fiber Support - https://drannmariebarter.com/product/binding-fiber-support-capsules/ IBS Support Capsules - https://drannmariebarter.com/product/ibs-support-probiotic-capsules/ IBS Support Powder - https://drannmariebarter.com/product/ibs-support-probiotic-powder/ -About Esther Blum:Esther Blum is the bestselling author of Cavewomen Don't Get Fat; Eat, Drink and Be Gorgeous; Secrets of Gorgeous, and The Eat, Drink, and Be Gorgeous Project. She was voted Best Nutritionist by Manhattan Magazine. She has appeared on Dr. Oz, TODAY, A Healthy You with Carol Alt, The ISAAC Show, ABC-TV, FOX- 5's Good Day NY, Fox News Live, and more. She is also an in-demand authority frequently quoted in E!Online, In Touch, Time Magazine, The New York Post, The Los Angeles Times, In Style, Bazaar, Self, Fitness, Marie Claire, and Cosmo.Esther received a Bachelor of Science in Clinical Nutrition from Simmons College in Boston and is a graduate of New York University, where she received her Master of Science in Clinical Nutrition. Esther is credentialed as a registered dietitian, a certified dietitian-nutritionist, and a Certified Nutrition Specialist (CNS), the certification from the Board for Certification of Nutrition Specialists (BCNS). She is also a member of the American Dietetic Association, Dietitians in Functional Medicine, Nutritionists in Complementary Care, and the Connecticut Dietetic Association.-Subscribe for more gut health content and share this podcast with a friend! Take a screenshot of this episode and tag Dr. Ann-Marie Barter:http://instagram.com/drannmariebarter-Dr. Ann-Marie Barter is a Functional Medicine and Chiropractic Doctor at Alternative Family Medicine & Chiropractic. She is the clinic founder of Alternative Family Medicine & Chiropractic that has two offices: one in Longmont and one in Denver. They treat an array of health conditions overlooked or under-treated by conventional medicine, called the "grey zone". https://altfammed.com/https://drannmariebarter.com/As always, this podcast is not designed to diagnose, treat, prevent or cure any condition and is for information purposes only. Please consult with your healthcare professional before making any changes to your current lifestyle.

"Mas vai ficar com deficiência de ferro e B12! De onde vai tirar as proteínas?!  Vai ter anemia!Sem carne essa criança não vai ter desenvolvimento cerebral adequado! Proteína vegetal não é tão biodisponível quanto a da carne!"Essas são algumas das frases chocadas que se ouve quando alguém diz que uma criança é vegetariana (ou vegana). Todas, aliás, errôneas.O fato é que extensas e recentes pesquisas, além de estudos in loco em consultórios de nutricionistas, indicam que dieta vegetariana equilibrada é segura e saudável para qualquer idade, inclusive para gestantes. Por "equilibrada" leia-se variada (frutas, verduras, legumes, grãos, leguminosas, tubérculos, etc), repleta de alimentos in natura, pouco ou nenhum superprocessado e baixa ingestão de açúcar - o que, convenhamos, é a recomendação da OMS para QUALQUER tipo de dieta…   A Academy of Nutrition and Dietetics, American Dietetic Association e a Dietitians of Canada ressaltam que há benefícios na alimentação vegetariana na infância como menores chances de obesidade e sobrepeso, redução significativa de doenças crônicas não transmissíveis, menor ingestão de doces e menor ingestão de gordura total e saturada; bebês vegetarianos que recebem quantidades adequadas de leite materno ou fórmula infantil e tem dieta com boas fontes de energia e nutrientes como ferro, vitamina B-12 e Vitamina D, tem o crescimento normal ao longo da infância.  Para conversar sobre esse tema ainda tão tabu, nossa convidada é Ana Ceregatti. Nutricionista há 30 anos, Ana é pós graduada em nutrição clínica, atua nas areas de nutrição vegetariana e materno infantil e é idealizadora do projeto de educação nutricional popular Escola de Nutrição.Para quem quiser se aprofundar no assunto, aqui está o LINK para acessar o material sobre Vegetarianismo na Infância, produzido pela Sociedade Vegetariana Brasileira. Support the show

Apply for 1 on 1 online coaching HERETo get more details click HEREIn this episode, I will be taking a deep dive into a topic I find interesting.Topics:-The Most Common Reason For Your Fat Loss PlateauReferences: Clark, D., Tomas, F., Withers, R. T., Chandler, C., Brinkman, M., Phillips, J., Berry, M., Ballard, F. J., & Nestel, P. (1994). Energy metabolism in free-living, ‘large-eating' and ‘small-eating' women: studies using 2H2(18)O. The British journal of nutrition, 72(1), 21–31. https://doi.org/10.1079/bjn19940006Champagne, C. M., Bray, G. A., Kurtz, A. A., Monteiro, J. B., Tucker, E., Volaufova, J., & Delany, J. P. (2002). Energy intake and energy expenditure: a controlled study comparing dietitians and non-dietitians. Journal of the American Dietetic Association, 102(10), 1428–1432. https://doi.org/10.1016/s0002-8223(02)90316-0Lafay, L., Mennen, L., Basdevant, A., Charles, M. A., Borys, J. M., Eschwège, E., & Romon, M. (2000). Does energy intake underreporting involve all kinds of food or only specific food items? Results from the Fleurbaix Laventie Ville Santé (FLVS) study. International journal of obesity and related metabolic disorders : journal of the International Association for the Study of Obesity, 24(11), 1500–1506. https://doi.org/10.1038/sj.ijo.0801392Lichtman, S. W., Pisarska, K., Berman, E. R., Pestone, M., Dowling, H., Offenbacher, E., Weisel, H., Heshka, S., Matthews, D. E., & Heymsfield, S. B. (1992). Discrepancy between self-reported and actual caloric intake and exercise in obese subjects. The New England journal of medicine, 327(27), 1893–1898. https://doi.org/10.1056/NEJM199212313272701

Shannan Bergtholdt, MS Ed, RDN is a Registered Dietitian with 19 years of experience and is highly adept at translating health information in engaging and effective ways. With a Master's Degree in Exercise Science and Wellness, she designs custom fitness and nutrition strategies for her clients.  Shannan runs a private practice and freelance writing business. Her articles have been featured on prominent health-related sites, most recently in Fasting.com and Top10.com. Her original research studies were published in the Journal of the American Dietetic Association as well as Medicine & Science in Sports and Exercise. In private practice, Shannan takes a practical approach to help her clients use Food, Fitness, Stress, and Sleep strategies to optimize their health. In this episode, we break down the importance of movement and fitness in every lifestyle and how it is an essential complement to nutrition. Fitness and nutrition are two key components in living a healthy lifestyle as they work together but it doesn't have to be all or nothing!Connect with Shannon:https://revolutionrd.comhttps://www.instagram.com/revolution.dietitianConnect with Sugar Solved:https://www.instagram.com/sugarsolved/

Fertile friends, I want you to take a moment to think about your meal plan for the day.  I'm not sure if this is you, but most people start their day with a smoothie or yogurt and fruit, have a salad or sandwich for lunch, and dinner is usually dinner is warmest meal of the day but sometimes not. Could excessive amount of raw and cold foods be damaging your fertility? I this episode, I talk about: the science behind why eating raw might not be the best for us the reason why cooking vegetables is better for fertility according to Chinese medicine the best cooking methods for vegetables Connect with me on instagram, Facebook, and TikTok @dradriennewei. References: Colino, S. (2016, December 7). How much do doctors know about nutrition? U.S. New and World Report.  https://health.usnews.com/wellness/food/articles/2016-12-07/how-much-do-doctors-learn-about-nutrition Crowley, J., Ball, L., & Hiddink, G. J. (2019). Nutrition in medical education: a systematic review. The Lancet. Planetary Health, 3(9), e379–e389. https://doi.org/10.1016/S2542-5196(19)30171-8 Fielding, J. M., Rowley, K. G., Cooper, P., & O' Dea, K. (2005). Increases in plasma lycopene concentration after consumption of tomatoes cooked with olive oil. Asia Pacific Journal of Clinical Nutrition, 14(2), 131–136. Ghavami, A., Coward, W. A., & Bluck, L. J. (2012). The effect of food preparation on the bioavailability of carotenoids from carrots using intrinsic labelling. The British journal of nutrition, 107(9), 1350–1366. https://doi.org/10.1017/S000711451100451X Hoffman, C. J., & Zabik, M. E. (1985). Effects of microwave cooking/reheating on nutrients and food systems: a review of recent studies. Journal of the American Dietetic Association, 85(8), 922–926. Hwang, I. G., Shin, Y. J., Lee, S., Lee, J., & Yoo, S. M. (2012). Effects of different cooking methods on the antioxidant properties of red pepper (Capsicum annuum L.). Preventive Nutrition and Food Science, 17(4), 286–292. https://doi.org/10.3746/pnf.2012.17.4.286 Miglio, C., Chiavaro, E., Visconti, A., Fogliano, V., & Pellegrini, N. (2008). Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. Journal of agricultural and food chemistry, 56(1), 139–147. https://doi.org/10.1021/jf072304b Veda, S., Kamath, A., Platel, K., Begum, K., & Srinivasan, K. (2006). Determination of bioaccessibility of beta-carotene in vegetables by in vitro methods. Molecular Nutrition & Food Research, 50(11), 1047–1052. https://doi.org/10.1002/mnfr.200600076 Yuan, G. F., Sun, B., Yuan, J., & Wang, Q. M. (2009). Effects of different cooking methods on health-promoting compounds of broccoli. Journal of Zhejiang University. Science. B, 10(8), 580–588. https://doi.org/10.1631/jzus.B0920051 Zeng, C. (2013), "Effects of different cooking methods on the vitamin C content of selected vegetables", Nutrition & Food Science, 43(5), pp. 438-443. https://doi.org/10.1108/NFS-11-2012-0123

Jillian (Croll) Lampert, PhD, MPH, RD, LD, FAED Dr. Lampert shares her story of being in medical school but being drawn to nutrition.  We are glad she shifted to become an RD (then PhD) to be that force we need in the ED world.  The theme of her work is “Joining and Helping”, doing things together, bite for bite.  She has created for her clients what she wishes she would have had many years before.  Communication is important – how do we talk about eating disorders, and how important training and education are.  Her graduate course is 2/3 practical, with different professionals sharing hands-on practices with the students.  She is passionate about wellness in schools, reminding us that mental health and nutrition go together very well.  Jillian's Seasonings:  First Person Stories on You Tube  Eating Disorders Coalition  Peace Meal Podcast  National Center of Excellence for Eating Disorders (NCEED)    Bio:  Dr. Lampert is the Chief Strategy Officer of Accanto Health, the parent company of Veritas Collaborative and The Emily Program. Additionally, Dr. Lampert is Co-Founder and President of the REDC, the national consortium representing eating disorders care focused on treatment standards, best practices, access to care, and collaborative research. She is also Treasurer of the Eating Disorders Coalition, a DC-based national organization for eating disorders policy and advocacy, and a Board Member of WithAll, a Minnesota-based organization that empowers eating disorder prevention and strengthens support for recovery. She holds an adjunct graduate faculty position in the Department of Food Science and Nutrition at the University of Minnesota.   Dr. Lampert completed her doctorate degree in Nutrition and Epidemiology and Master of Public Health degree in Public Health Nutrition at the University of Minnesota.  She earned a Master of Science degree in Nutrition at the University of Vermont and completed her dietetic internship at the University of Minnesota Hospital and Clinics. She has an expansive range of policy, clinical, research, education, teaching, and program development experience in the area of eating disorders.   Dr. Lampert has served on the Board of Directors of the Academy for Eating Disorders as the Electronic Media Portfolio Director and co-chair of the Academy for Eating Disorders Nutrition Special Interest Group. She is a Fellow of the Academy for Eating Disorders (FAED) and a member of the Academy for Nutrition and Dietetics (formerly the American Dietetic Association), and BHN (Behavioral Health Nutrition) dietetic practice group. Dr. Lampert is the author of numerous book chapters and articles addressing the nutritional treatment of eating disorders, body image, sports participation, adolescent health, and disordered eating and she regularly speaks regionally and nationally on numerous eating disorder-related topics.  One of her primary goals in life is to have the kids in her house (and everywhere!) have confident, loving relationships with their bodies and themselves.   This episode is sponsored by MyClearStep. The code for 10 dollars off the clinician portal access is bethharrell The registration price will drop from $49 to $39 with your code.  The clinician portal access link is below: https://store.myclearstep.com/orders/clinicians With your host Beth Harrell @beth.harrell.cedss 

What are you telling yourself when you are presented with a box of your favorite chocolate chip cookies? In this episode, Lisa Goldberg gets into our heads to help us learn to clear out those thoughts and replace them with a different way of thinking about food. She focuses on mindset change, mindful eating, and habit and behavior change.  Lisa explains the real reason that diets don't work and why people struggle so much with losing weight and keeping it off. And if you are like many people who blame themselves for eating that entire box of cookies, she'll explain why there is nothing wrong with you. She's giving us help to find awareness of what we need to tune up to be able to change emotional eating behavior. Lisa Goldberg is a nutritionist and weight-loss coach with a master's degree in Clinical Nutrition from New York University. She is an author, Certified Nutrition Specialist, a Certified Dietician/Nutritionist, and certified in Adult Weight Management by the American Dietetic Association. Lisa has been coaching clients for over 20 years.  Find more about Lisa Goldberg: Facebook - https://www.facebook.com/NutritionistLisaGoldberg Instagram - https://www.instagram.com/lisagoldbergnutrition/ Website - www.lisagoldbergnutrition.com Book - Food Fight: Winning the Battle with Food and Eating to Achieve Sustainable Weight Loss   Find more about Amy Stark and her courses: www.starktransformation.com Support the Podcast:  www.starktransformation.com/donate-to-the-podcast

⛔️ Don't book in for a body composition scan until you listen to this! Bioelectrical Impedance Analysis (or BIA) scans are popping up in just about every gym and I've even seen some health professional clinics offering them as a service. They're advertised as a quick and affordable way to accurately measure your body composition i.e. how much muscle, fat and bone tissue you're made up of.But if an athlete of mine brings me a scan to interpret, I tell them to throw it in the bin!

In this episode you will learn: Why do people have struggled so much with losing weight? What do people really need to change? What is the secret sauce to maintaining your weight loss? Lisa Goldberg is a nutritionist and weight-loss coach with a master's degree in Clinical Nutrition from New York University. She is an author, a Certified Nutrition Specialist, a Certified Dietician/Nutritionist licensed by New York State, and certified in Adult Weight Management by the American Dietetic Association. Lisa has been coaching clients for over 20 years She focuses on mindset change, mindful eating, and habit and behavior change. She teaches her clients how to break their old patterns around food and eating so that they can end their struggle with emotional eating that leads to yo-yo dieting. Her clients create sustainable lifestyle changes that empower them to change their relationship with food and lose unwanted weight for good. Lisa is the author of the book Food Fight!! Winning the Battle with Food and Eating to Achieve Sustainable Weight Loss, available on Amazon. In 2015, Lisa expanded her practice to coach clients remotely and she now coaches clients virtually around the world. https://www.lisagoldbergnutrition.com

Evelyn Tribole (co-author of Intuitive Eating) returns to celebrate the launch of Christy's first book, Anti-Diet: Reclaim Your Time, Money, Well-Being, and Happiness Through Intuitive Eating! Evelyn interviews Christy about the history of diet culture and The Wellness Diet, diet culture's role in healthcare and the so-called “obesity epidemic,” why food activism is not as progressive as it seems, intuitive eating as the anti-diet approach to eating, and so much more. (This episode originally aired on December 23, 2019.) Evelyn Tribole, MS, RD is an award-winning registered dietitian, specializing in eating disorders and Intuitive Eating, with a private practice in Newport Beach, California. She has written nine books, including the bestsellers Healthy Homestyle Cooking and Intuitive Eating (co-author). Evelyn was the nutrition expert for Good Morning America in 1994-'95, and was a national spokesperson for the American Dietetic Association for 6 years. She was contributing editor for Shape magazine where her monthly column, Recipe Makeovers, appeared for 11 years. She is often sought by the media for her nutritional expertise and has appeared on hundreds of interviews, including: CNN, Today Show, MSNBC, USA Today, The Wall Street Journal and People magazine. Find Evelyn online at EvelynTribole.com. Christy Harrison, MPH, RD, CDN is an anti-diet registered dietitian nutritionist, certified intuitive eating counselor, and author of the new book Anti-Diet: Reclaim Your Time, Money, Well-Being, and Happiness Through Intuitive Eating (Little, Brown Spark 2019). She offers online courses and private intuitive eating coaching to help people all over the world make peace with food and their bodies. Since 2013 Christy has hosted Food Psych, a weekly podcast exploring people's relationships with food and paths to body liberation. It is now one of Apple Podcasts' top 100 health podcasts, reaching tens of thousands of listeners worldwide each week. Christy began her career in 2003 as a journalist covering food, nutrition, and health, and she's written for major publications including The New York Times, SELF, BuzzFeed, Refinery29, Gourmet, Slate, The Food Network, and many more. Learn more about Christy and her work at ChristyHarrison.com. Subscribe to our newsletter, Food Psych Weekly, to keep getting new weekly Q&As and other new content while the podcast is on hiatus! If you're ready to break free from diet culture once and for all, come check out Christy's Intuitive Eating Fundamentals online course. You'll get all your questions answered in an exclusive monthly podcast, plus ongoing support in our private community forum and dozens of hours of other great content. Christy's first book, Anti-Diet, is available wherever you get your books. Order online at christyharrison.com/book, or at local bookstores across North America, the UK, Australia, and New Zealand. Grab Christy's free guide, 7 simple strategies for finding peace and freedom with food, for help getting started on the anti-diet path. For full show notes and a transcript of this episode, go to christyharrison.com/foodpsych. Ask your own question about intuitive eating, Health at Every Size, or eating disorder recovery at christyharrison.com/questions.

Join me and Christina Brewster, CLC and owner of Food4ThoughtConshy. She is a nutritionist* who believes that proper nutrition is about finding balance, not perfection. *Please note- Christina is a nutritionist, not a dietician.  Dietitians are officially credentialed by the Academy of Nutrition and Dietetics (formerly known as the American Dietetic Association). Dietitians have specific training, supervised work hours in the field, and continued education to maintain their license and credentials.

Esther Blum is an Integrative Dietitian and High Performance Coach. She currently maintains a virtual practise where she helps people permanently lose weight, balance hormones, heal the gut, and reverse chronic health struggles. Esther believes that diet and supplements are the foundation to healing, but treating the whole person is paramount.Esther is the bestselling author of 4 books: Cavewomen Don't Get Fat, Eat, Drink and Be Gorgeous, Secrets of Gorgeous, and The Eat, Drink, and Be Gorgeous Project. Widely respected as an industry expert, Esther was voted Best Nutritionist by Manhattan Magazine. She has appeared on Dr. Oz, the Today Show, A Healthy You with Carol Alt, the ISAAC show, ABC-TV, FOX- 5's Good Day NY, and Fox News Live. Esther is an in-demand authority frequently quoted in E! Online, In Touch, Time Magazine, The New York Post, The Los Angeles Times, In Style, Bazaar, Self, Fitness, Marie Claire, and Cosmo.Esther received a Bachelor of Science in Clinical Nutrition from Simmons College in Boston and is a graduate of New York University, where she received her Master of Science in Clinical Nutrition. Esther is credentialed as a registered dietitian, a certified dietitian-nutritionist and a Certified Nutrition Specialist (CNS), the certification from the Board for Certification of Nutrition Specialists (BCNS). She is also a member of the American Dietetic Association, Dietitians in Functional Medicine, Nutritionists in Complementary Care, and the Connecticut Dietetic Association.Esther lives in CT with her family where she can be seen cooking up a storm, going for long hikes, and blasting 80's music by the fire pit.GIFT TO YOUThis application is to learn more about you to see if or how I can help you. I will review each application personally. If selected, we'll schedule you for a 30-minute complimentary Strategy Session to give you 3 actionable steps to move you towards your goal. estherblum.com/callSOCIAL LINKSEstherBlum.comInstagram @gorgeousestherYouTube: Esther Blum

Welcome to Protecting Your Nest with Dr. Tony Hampton. Esther Blum is a widely respected Integrative Dietitian and High Performance Coach. She is a bestselling author, a recognized industry expert, and was voted Best Nutritionist by Manhattan Magazine. She has a virtual coaching practice where she works with her clients to lose weight, balance hormones, heal their gut, and reverse chronic health struggles. She earned a BS in Clinical Nutrition from Simmons College and an MS in Clinical Nutrition from New York University. Esther is also a Registered Dietitian, a Certified Dietitian-Nutritionist, a Certified Nutrition Specialist, and is a member of the American Dietetic Association, Dietitians in Functional Medicine, Nutritionists in Complementary Care, and the Connecticut Dietetic Association. In this discussion, Tony and Esther talk about the spiritual, physical, and emotional basics of health, the disruptive effect that technology has on sleep quality, the importance of being in touch with your reasons for desiring change, being honest with yourself, the upside down food pyramid, the value of staying active and eating real food, the nutritional benefits of eating red meat, the factors that make a dietary approach effective for a specific individual, the usage of supplements, and the importance of getting to know your patients or clients in order to help them. Thank you for listening to Protecting Your Nest. For additional resources and information, please see the links below.    Links:   Esther Blum: Instagram Website YouTube   Dr. Tony Hampton: Book Website Instagram Account Facebook Page LinkedIn Account Youtube Account Advocate Aurora Healthcare Profile Dr. Hampton's Low Carb Corner (Diet Doctor) Dr. Tony Hampton's Diet Doctor Author Page   Dr. Hampton's patient handout

Lisa is joined by Esther Blum is an Integrative Dietitian and High Performance Coach to talk about how to fix the root cause of your health issues using a whole body healing approach. Esther currently maintains a virtual practice where she helps people permanently lose weight, balance hormones, heal the gut, and reverse chronic health struggles. Esther believes that diet and supplements are the foundation to healing, but treating the whole person is paramount. Esther is the bestselling author of 4 books: Cavewomen Don't Get Fat, Eat, Drink and Be Gorgeous, Secrets of Gorgeous, and The Eat, Drink, and Be Gorgeous Project.  Widely respected as an industry expert, Esther was voted Best Nutritionist by Manhattan Magazine. She has appeared on Dr. Oz, the Today Show, A Healthy You with Carol Alt, the ISAAC show, ABC-TV, FOX- 5's Good Day NY, and Fox News Live. Esther is an in-demand authority frequently quoted in E!Online, In Touch, Time Magazine, The New York Post, The Los Angeles Times, In Style, Bazaar, Self, Fitness, Marie Claire, and Cosmo. Esther received a Bachelor of Science in Clinical Nutrition from Simmons College in Boston and is a graduate of New York University, where she received her Master of Science in Clinical Nutrition. Esther is credentialed as a registered dietitian, a certified dietitian-nutritionist and a Certified Nutrition Specialist (CNS), the certification from the Board for Certification of Nutrition Specialists (BCNS). She is also a member of the American Dietetic Association, Dietitians in Functional Medicine, Nutritionists in Complementary Care, and the Connecticut Dietetic Association. Esther lives in CT with her family where she can be seen cooking up a storm, going for long hikes, and blasting 80's music by the fire pit. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode we chat about the sports nutrition guidelines for endurance athletes based on current scientific literature. We cover daily guidelines as well as pre/during/post exercise recommendations.LITERATURE REFERENCED IN THIS EPISODE:Position of the American Dietetic Association, Dietitians of Canada, and the American College of Sports MedicineISSN exercise & sports nutrition review update: research & recommendationsNutrition and Supplement Update for the Endurance Athlete: Review and RecommendationsPODCAST MONTHLY “OUTLINE”:→ New episodes will be on Tuesday ←Week 1&2: Endurance Sports - Strength Training and/or Sports NutritionWeek 3: Eating Disorder RecoveryWeek 4: Entrepreneurship or Q&AWeek 5 (if there is one): Q&A, and week 4 will be entrepreneurshipLINKS & SOCIAL:Personal/adventure InstagramCoaching InstagramWebsiteHiking blog

Sugar and carbs are everywhere and easy to eat. Neither are “bad,” but they are addictive and can be inflammatory.  Since the American Dietetic Association came out with the horrible advice called the Food Pyramid advocating for a high carbohydrate diet Americans have become obese at alarming rates. Diseases related to over-fatness have risen significantly in concert with these recommendations.  A low carb lifestyle helps combat the over-eating that is sparked by the high carb diet and consistent sugar intake.  Today, low carb expert and host of Boundless Body Radio Casey Ruff gives our listeners simple tips to start on a low carb lifestyle.  You can find more about Casey and the great work he does at www.myboundlessbody.com #lowcarb #lowcarblifestyle #keto #carnivore #eatfatgetlean 

Your vegan kids need iron to support their growth and development. And if you're already saying “C'mon Karla, I knew that already”. Well, hear me about because not all vegan parents focus their attention on this crucial nutrient during childhood. In today's episode, I'm sharing three simple yet proven strategies that can instantly help your vegan child meet their iron needs so that you have peace of mind that you're doing the right things in feeding your kids a vegan diet. Here's what we cover: >> How iron helps support a vegan child's growth>> The prevalence of iron deficiency anemia during childhood >> Why meal planning around legumes is important >> How vitamin C helps with iron absorption >> Can using a cast iron pot help?Mentioned Links>> Vegan Kids Cookbook>> Vegan Kids Nutrition Blueprint courseReferencesAlexy, U., Fischer, M., Weder, S., Längler, A., Michalsen, A., Sputtek, A., & Keller, M. (2021). Nutrient Intake and Status of German Children and Adolescents Consuming Vegetarian, Vegan or Omnivore Diets: Results of the VeChi Youth Study. Nutrients, 13(5), 1707. doi:10.3390/nu13051707Alves, C., Saleh, A., & Alaofè, H. (2019). Iron-containing cookware for the reduction of iron deficiency anemia among children and females of reproductive age in low- and middle-income countries: A systematic review. Plos One, 14(9). doi:10.1371/journal.pone.0221094Anemia in Children and Teens: Parent FAQs. (n.d.). Retrieved from https://www.healthychildren.org/English/health-issues/conditions/chronic/Pages/Anemia-and-Your-Child.aspxBaroni, L., Goggi, S., & Battino, M. (2019). Planning Well-Balanced Vegetarian Diets in Infants, Children, and Adolescents: The VegPlate Junior. Journal of the Academy of Nutrition and Dietetics, 119(7), 1067-1074. doi:10.1016/j.jand.2018.06.008Janus, J., & Moerschel, S. (2010). Evaluation of Anemia in Children. American Academy of Family Physicians, 81(12), 1462-1471.Messina, V., & Mangels, A. R. (2001). Considerations in Planning Vegan Diets. Journal of the American Dietetic Association, 101(6), 661-669. doi:10.1016/s0002-8223(01)00167-5Sharieff, W., Dofonsou, J., & Zlotkin, S. (2008). Is cooking food in iron pots an appropriate solution for the control of anaemia in developing countries? A randomised clinical trial in Benin. Public Health Nutrition,11(9), 971-977. doi:10.1017/s1368980007001139

Many families who choose to feed their vegan baby with infant formulas are often unsure whether soy-based infant formulas are safe. For majority of vegan parents, they fear that soy may have adverse effects on the growth and development of their baby. And for others, they wonder if a formula made from soy protein isolate is suitable for their vegan lifestyle. In today's episode, I'm sharing some insights about how soy-based infant formula can support your baby's growth and development. So that you ultimately feel confident feeding your vegan baby with formula. Here's what we cover:>> My personal journey in nursing and the one reason I used infant formula to feed my daughter>> The nutritional profile of what makes a soy-based infant formula adequate for infants>> Why infant formulas contain sweeteners like corn syrup solids and their purpose in nutrition>> How soy does not have negative reproductive outcomes>> Is there currently a vegan infant formula on the market?>> How a homemade recipe for a vegan infant formula is not appropriate>> Why formulas marketed for toddlers are not adequate for infantsLinks mentioned in this episodeVegan Kids CookbookEpisode 3 - Breaking down top 3 misconceptions on soy foodsReferencesBhatia, J., & Greer, F. (2008). Use of Soy Protein-Based Formulas in Infant Feeding. Pediatrics, 121(5), 1062-1068. doi:10.1542/peds.2008-0564Center for Food Safety and Applied Nutrition. (n.d.). Questions & Answers for Consumers Concerning Infant Formula. Retrieved from https://www.fda.gov/food/people-risk-foodborne-illness/questions-answers-consumers-concerning-infant-formula#:~:text=March 1, 2006.-,Does FDA have nutrient specifications for infant formulas?,for 9 of those nutrients.Choosing an Infant Formula. (n.d.). Retrieved from https://www.healthychildren.org/English/ages-stages/baby/formula-feeding/Pages/Choosing-an-Infant-Formula.aspxCommentary On Breast-Feeding And Infant Formulas, Including Proposed Standards For Formulas. (2009). Nutrition Reviews, 34(8), 248-256. doi:10.1111/j.1753-4887.1976.tb05782.xMessina, V., & Mangels, A. R. (2001). Considerations in Planning Vegan Diets. Journal of the American Dietetic Association, 101(6), 661-669. doi:10.1016/s0002-8223(01)00167-5Tuohy, P. (2003). Review Article. Journal of Paediatrics and Child Health,39(6), 401-405. doi:10.1046/j.1440-1754.2003.00178.x

Esther Blum is an Integrative Dietitian and High Performance Coach. She has helped thousands of women permanently lose weight, eliminate the need for medication, lose stubborn belly fat, and reverse chronic illness. Esther teaches her clients how to get clear and decisive about what to eat while healing their relationship with food and their bodies. Esther is the bestselling author of Cavewomen Don’t Get Fat, Eat, Drink and Be Gorgeous, Secrets of Gorgeous, and The Eat, Drink, and Be Gorgeous Project. She currently maintains a busy virtual practice where she provides 360 degrees of healing with physical, psychological, emotional and spiritual support. Esther believes that diet and supplements are the foundation to healing, but treating the whole person is paramount. Widely respected as an industry expert, Esther was voted Best Nutritionist by Manhattan Magazine. She has appeared on Dr. Oz, the Today Show, A Healthy You with Carol Alt, the ISAAC show, ABC-TV, FOX- 5’s Good Day NY, and Fox News Live. Esther is an in-demand authority frequently quoted in E!Online, In Touch, Time Magazine, The New York Post, The Los Angeles Times, In Style, Bazaar, Self, Fitness, Marie Claire, and Cosmo. Esther received a Bachelor of Science in Clinical Nutrition from Simmons College in Boston and is a graduate of New York University, where she received her Master of Science in Clinical Nutrition. Esther is credentialed as a registered dietitian, a certified dietitian-nutritionist and a Certified Nutrition Specialist (CNS), the certification from the Board for Certification of Nutrition Specialists (BCNS). She is also a member of the American Dietetic Association, Dietitians in Functional Medicine, Nutritionists in Complementary Care, and the Connecticut Dietetic Association. Esther lives in CT with her family where she can be seen cooking up a storm, going for long hikes, and blasting 80’s music by the fire pit. 4:19 Esther's entry into the field of dietetics. 9:17 Why and how nutrition is so often ignored by doctors. 11:52 Using tools like continuous glucose monitors to get to the bottom blood sugar issues. 19:07 How Esther treats the gut to resolve hormonal imbalances, sleep and mood issues, and more. 2:08 How Esther's treatment plan accounts for patient motivational pitfalls. 7:29 Ways to address stress eating. 34:51 How to gauge if you're truly ready to change your diet for the better. 37:03 Painting a complete picture with comprehensive blood work. 42:47 Using DUTCH Advanced Hormone Testing, and even brain tests to optimize the gut for greater wellbeing. Links mentioned in this episode: https://www.instagram.com/gorgeousesther/?hl=en (Instagram) FREE 3-part Video Series: https://estherblum.com/cravings/ (Overcome Your Sugar Cravings in 3 Days) https://estherblum.com/call (Complimentary Consultation) with Esther (limited spaces). This episode is sponsored by http://www.getchews.com/ (TotumVos Collagen Chews). You can find TotumVos at www.getchews.com. *Use code DRDIVA for an additional 10% off your first order.

This episode is also available as a blog post: http://lovewithsex.me/2021/03/19/vegetarian-diet-and-cancer-prevention-1-way-to-avoid-cancer-iseating-plants/ Vegetarian Diet and Cancer Prevention - #1 WAY TO AVOID CANCER IS…EATING PLANTS #CancerFightingDiet, https://lovewithsex.me/?p=11070 Vegetarian Diet and Cancer Prevention - It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes.

This episode is also available as a blog post: http://lovewithsex.me/2021/03/04/what-the-american-dietetic-association-has-to-say-about-vegetarian-diets/ What the American Dietetic Association Has to Say about Vegetarian Diets? #VegetarianDiets, https://lovewithsex.me/?p=10811 https://luv2sex.info/?p=8284 What the American Dietetic Association Has to Say about Vegetarian Diets? It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes.

Leading with passion & a vision! Amy Culp is a veteran sports dietitian with incredible insight and advice on her career path to becoming a sports dietitian. Amy will remind you to follow your passion, stick to your values and the take your time to build your skill set as a dietitian. Amy Culp, RD, CSSD, LD, CEDRD is a skilled nutrition expert with a passion for promoting nutrition and wellness. She is a Registered and Licensed Dietitian, is Board Certified in Sports Dietetics, and is a Certified Eating Disorders RD. Amy specializes in sports nutrition, eating disorders and weight management. Since 2012, Amy has had the honor of developing and leading the performance nutrition program at the University of Texas. Prior to joining UT full-time, Amy served there as a consultant sports dietitian, while working in her private nutrition practice in Austin, TX. Serving as the Assistant Athletics Director for Performance Nutrition and Clinical Wellness at UT, Amy cast the vision and developed the program from the ground up, starting with just herself to serve all 550 student-athletes, to now a team of 6 full-time Sports Dietitians. Armed with her wealth of nutrition knowledge, public speaking abilities, and true passion for healthy living, Amy feels she is doing her life's work when she educates the public on strategies of living a healthy lifestyle. She particularly enjoys utilizing a non-diet approach to help clients make peace with food and assisting athletes in getting an edge on the competition through proper fueling techniques. Amy earned her Bachelor of Science with Distinction in Food and Nutrition form San Diego State University, and completed her clinical training at the highly competitive and challenging VA San Diego Healthcare System. While at SDSU, Amy exhibited outstanding leadership abilities as President of the Student Nutrition Organization, was awarded with scholarships and was chosen as the Outstanding California Dietetic Student of the Year for the State of California by the American Dietetic Association. Prior to starting her private practice, Amy worked in nutrition communications on a healthy dining guide, educated the general public as a nutrition education consultant, and worked with the students of the University of Texas to improve their nutrition and wellness. Amy is a member of the American, Texas, and Austin academies of nutrition and dietetics, the Sports, Cardiovascular & Wellness Dietetic Practice Group (SCAN), and Collegiate & the Professional Sports Dietitians Association (CPSDA), where she serves on the board of directors, serving as President 2020-2021. In 2014, CPSDA honored her with the Service Award in recognition of the contributions given to her profession. In her free time, Amy enjoys cooking, being physically active (especially running & her husband's workouts!), and spending time with her family.

Esther Blum is an Integrative Dietitian and High Performance Coach. She has helped thousands of women permanently lose weight, eliminate the need for medication, lose stubborn belly fat, and reverse chronic illness.  Esther teaches her clients to cultivate a warrior mindset when it comes to healing their relationship with food and unconditionally loving their bodies.Esther is the bestselling author of Cavewomen Don't Get Fat, Eat, Drink and Be Gorgeous, Secrets of Gorgeous, and The Eat, Drink, and Be Gorgeous Project. She currently maintains a busy private practice in Connecticut where she provides 360 degrees of healing with physical, psychological, emotional and spiritual support. Esther believes that diet and supplements are the foundation to healing, but that  treating the whole person is paramount.Widely respected as an industry expert, Esther was voted Best Nutritionist by Manhattan Magazine. She has appeared on Dr. Oz, the Today Show, A Healthy You with Carol Alt, the ISAAC show, ABC-TV, FOX- 5's Good Day NY, and Fox News Live. Esther is an in-demand authority frequently quoted in E!Online, In Touch, Time Magazine, The New York Post, The Los Angeles Times, In Style, Bazaar, Self, Fitness, Marie Claire, and Cosmo.Esther received a Bachelor of Science in Clinical Nutrition from Simmons College in Boston and is a graduate of New York University, where she received her Master of Science in Clinical Nutrition. Esther is credentialed as a registered dietitian, a certified dietitian-nutritionist and a Certified Nutrition Specialist (CNS), the certification from the Board for Certification of Nutrition Specialists (BCNS). She is also a member of the American Dietetic Association, Dietitians in Functional Medicine, Nutritionists in Complementary Care, and the Connecticut Dietetic Association.

95% of all dieters will regain their lost weight in 1-5 years. Is it due to lack of willpower? Is it because we get lazy? Or is it something more…   On today's episode I dive into what happens when your body goes on a diet. The calorie deficit is a catalyst for metabolic problems and a bad mood...    Slower metabolism.    Hormone imbalance.    Even anxiety.    Before you say yes to the next diet, tune in to find out the science behind diets and a better way to work with your body.  For more on the medical side of starvation, check out this youtube video by Dr. Leanne Barron.    Are you also looking to find this food freedom? Grab my guide to Debunking Diet Culture AND get early access to my weekly podcasts and updates on all my latest content. Sign up for the newsletter here!    If you found today's episode helpful, please take a minute to head over to iTunes and subscribe to the Fuel Her Awesome Podcast and leave a review! Ladies, can you imagine how amazing our world would be if women everywhere were free from diet culture and misguided nutrition advice? We could quit stressing about diets and cellulite, and finally have the ability to step into our full potential? (WOW!)    If you want more on overcoming body image and finally making peace with food and exercise… my 10-step e-book, Beat Body Bullying, is a great place to start! Use the code “lovemybody20” and you will get 20% off through the end of January.   Can't wait to chat with you babes next time, until then…  Cheers and happy eating.    Jess   Resources:  Grodstein, F., Levine, R., Spencer, T., Colditz, G. A., &Stampfer, M. J. (1996). Three-year follow-up of participants in a commercial weight loss program: Can you keep it off? Archives of Internal Medicine 156(12), 1302.   Neumark-Sztainer D., Haines, J., Wall, M., & Eisenberg, M. ( 2007). Why does dieting predict weight gain in adolescents? Findings from project EAT-II: a 5-year longitudinal study. Journal of the American Dietetic Association, 107(3), 448-55

SuperFeast is bringing you another epic episode of the Women's Series today as  Tahnee sits down for an insightful conversation with Lily Nichols, registered dietician, nutritionist, accomplished diabetes educator, author, comprehensive researcher, and mother. Her books Real Food for Gestational Diabetes and Real Food for Pregnancy hone in on evidence-based nutrition for prenatal/pregnancy health and are thoroughly researched assets to the field of maternal wellbeing. Her work stands out for the grounded approach it takes and has not only helped tens of thousands of women manage gestational diabetes but has also influenced nutrition policies internationally. For all women and men currently expecting or thinking about having children in the future, you don't want to miss this episode! Tahnee and Lily discuss: Nutritional research; the benefits to be gained when moving away from a reductionist approach to the observation of traditional cultures who are still thriving. Current Dietary guidelines for pregnant women; are they doing more harm than good? A micronutrient-forward approach to nourishing the body when pregnant. Gestational Diabetes and how to manage it through diet. The evolution of prenatal and pregnancy nutrition. Blood sugar levels during pregnancy; the subsequent effects they can have on the hormonal system, weight gain, and postpartum period.   Different variables that can influence nutritional research and intern misinform people. Epigenetics; how our health is determining the genes of the future generation and their risk of disease. Gut and microbiome health. Carb cravings in the first trimester, why we get them, and why mothers can allow themselves some grace. Postpartum thyroid issues, iodine, and other nutrients to support this gland.  All things methylation; methylfolate, folic acid, folinic acid, and looking to the other groups involved in methylation (Vitamin B12, B6, choline, glycine, betaine, riboflavin, copper, and magnesium). Glycine and the crucial role it plays in all aspects of pregnancy. Who is Lily Nichols? Lily Nichols is a Registered Dietitian/Nutritionist, Certified Diabetes Educator, researcher, and author with a passion for evidence-based prenatal nutrition. Drawing from the current scientific literature and the wisdom of traditional cultures, her work is known for being research-focused, thorough, and sensible. Her bestselling book, Real Food For Gestational Diabetes (and online course of the same name), presents a revolutionary, nutrient-dense, lower carb approach for managing gestational diabetes. Her work has not only helped tens of thousands of women manage their gestational diabetes (most without the need for blood sugar-lowering medication) but has also influenced nutrition policies internationally. Her clinical expertise and extensive background in prenatal nutrition have made her a highly sought after consultant and speaker in the field. Her second book, Real Food For Pregnancy, is an evidence-based book that addresses the gap between conventional prenatal nutrition guidelines and what is optimal for mother and baby. With over 930 citations, this is the most comprehensive text on prenatal nutrition to date. Lily is also the creator of the popular blog, lilynicholsrdn.com which, explores a variety of topics related to real food, mindful eating, and pregnancy nutrition.  Resources: Lily's Blog Lily's Instagram Lily's Facebook Lily's Twitter Lily's Pinterest  Women's Health Nutrition Academy (professional training & webinars) Real Food for Gestational Diabetes Real Food for Pregnancy   Q: How Can I Support The SuperFeast Podcast? A: Tell all your friends and family and share online! We’d also love it if you could subscribe and review this podcast on iTunes. Or  check us out on Stitcher, CastBox, iHeart RADIO:)! Plus  we're on Spotify   Check Out The Transcript Here:   Tahnee: (00:00) Hi, everybody, and welcome to the SuperFeast podcast. Today, I'm joined by Lily Nichols, and I'm really excited to have her here. She's a registered dietician and nutritionist as well as a diabetes educator. But more importantly, I think she's a researcher and a mom herself, and she kind of has created these incredible books that talk about evidence-based nutrition, especially prenatal and during pregnancy.   Tahnee: (00:25) So, I'm just so excited to share her work because I think it's something we haven't spoken about much on the podcast, and there's so much information out there. It's really hard to wade through the studies. It's really hard to understand what's going to be right for you as an individual and for your baby especially during pregnancy, so this is really exciting.   Tahnee: (00:46) Lily's blog is excellent. She's got a really amazing blog that we'll link to in the show notes, and her book, Real Food for Gestational Diabetes and Real Food for Pregnancy, both, well, I've only read Real Food for Pregnancy so far, but it's excellent. It's so readable, which is really good. And also, yeah, just a really dense and interesting read on maternal wellbeing.   Tahnee: (01:09) So, she's also been able to get her work into university. She's been influencing policy. There's people doing studies based on her work, so I'm just really stoked to have her here. So, thank you, Lily.   Lily Nichols: (01:21) Thank you for having me.   Tahnee: (01:22) Yeah. We're really, really lucky. I always like to sort of understand how people got to be where they are, and I'm really curious how you ended up being a dietician. I did hear you on another podcast actually saying that you'd sort of been exposed to alternative ideas around nutrition before you studied dietetics, and one of my most traumatising moments as a pregnant mom was opening up on of my old nutrition and dietetics textbooks and reading the recommended diet which was like fortified cereal and low-fat milk and orange juice and crackers. And I was kind of like, "Ugh," and I just shut the book and put it back on the shelf.   Lily Nichols: (02:04) Yeah.   Tahnee: (02:05) But, yeah, I'm curious how you actually kind of came to want to study dietetics and how you've ended up here.   Lily Nichols: (02:10) Sure. You want the long story, so-   Tahnee: (02:13) Go on.   Lily Nichols: (02:14) Yes. I have been interested in nutrition for a long time. I grew up in a fairly health-conscious home and really started to dive into nutrition in my teen years. Unfortunately, probably a little bit misguided because our dietary guidelines are so backwards, but nonetheless, made the connection that how I feel is definitely related to the type and quality of food I eat. So, that was beneficial.   Lily Nichols: (02:47) It was during that time that I sort of mentored with a nutritionist who was not a dietitian, and that was probably all for the better actually, who recommended I read the book Nourishing Traditions by Sally Fallon. She, goes into a lot of the work of Dr. Weston Price, and that was a really important book for me to read because at the time, I was vegetarian and was not feeling very well. And so, to read this book that was really suggesting that animal foods, particularly fatty animal foods, could be an important but also healthful part of the diet was like completely mind blowing to me. And it took me many years to actually fully buy into that way of eating so to speak. It was just so very different from what I thought as healthy at the time.   Lily Nichols: (03:44) But by the time I went to university, I knew I wanted to study nutrition. I did not change my major, obviously, because here I am, and I used that as an opportunity to sort of see what our textbooks were teaching and then see what the research was saying and to sort of see if there was any overlap with what I had read from these other sources. And by that time, I had changed my diet and eating fairly liberal amounts of animal foods. For most people, probably a fairly high fat diet, but that kept me feeling really quite well with very stable energy levels and good mental health and all that. So, I knew it worked for me, but I was like "Does the research support this?"   Lily Nichols: (04:28) And I can't say I can unequivocally sort of prove that every claim that was in Nourishing Traditions is backed by science, but certainly, a lot of it is. And that definitely coloured my view of nutrition early on, and there was quite a bit. I mean, it was just at the time when studies started coming out on Vitamin K2. I had a professor very involved in research on Vitamin D. So, all this work around fat-soluble vitamins was really, really interesting to me.   Lily Nichols: (05:05) And once I actually became a dietitian, did my internship, and all the boring stuff, I ended up working in the prenatal space a little bit by accident, specifically working with gestational diabetes and California State public policy on gestational diabetes but, also, clinical work. And it was really there that all of the ... It's sort of like everything came together.   Lily Nichols: (05:31) I understood from the work of Dr. Price that cultures living isolated from modern, civilised foods as they would call them or foods of modern commerce I believe he refers to them, were far healthier. And when they started incorporating more processed foods, their health declined, including the health in the next generation. So, there was poorer pregnancy outcomes, higher rates of birth defects, and increased incidents of infection and other issues. And understanding the gestational diabetes component was really pivotal to me because I'd learned that children born to mothers with poorly controlled blood sugar can face upwards of a six-fold higher risk of developing Type 2 diabetes or becoming obese by the time they're 13.   Tahnee: (06:21) Mm-hmm (affirmative).   Lily Nichols: (06:22) And that risk, actually, in some studies, is upwards of 19-fold higher risk, and yet we can pretty much negate that risk if we can maintain well-balanced blood sugar levels in pregnancy. And it was like, "Wow." So, this work of Dr. Price actually, there's a lot to this whole idea of epigenetics and how we can ... The quality of our genes or which genes are turned on and off can, in fact, be influenced by a mother's health. Also, father's health. We can't forget him as well. That was really big for me.   Lily Nichols: (07:00) I mean I can keep going, but ultimately a lot of my work led me to be rather critical of the current dietary guidelines because I was not seeing the gestational diabetes guidelines work very well in practise. A lot of clients' blood sugar would either not improve or get worse following the conventional recommendations, and certainly, I, myself thrived on a real food, moderately lower carb diet with adequate amounts of fat and certainly not like the margarine and other just garbage food that they recommended. And so, that led me to develop an alternative approach for managing gestational diabetes and led to my first book, Real Food for Gestational Diabetes.   Lily Nichols: (07:48) And then several years later, after a lot of pestering for a book on prenatal nutrition and having my first child, somehow, I managed in the midst of baby toddlerhood to get Real Food for Pregnancy out into the world. So, here I am.   Tahnee: (08:06) That was very impressive when I read that you were writing it when your child was one, so I think I was-   Lily Nichols: (08:12) I know. I look back. I don't know how I accomplished that.   Tahnee: (08:15) I think you just got through it, but, yeah.   Lily Nichols: (08:17) Yeah.   Tahnee: (08:17) It's definitely, definitely wild.   Lily Nichols: (08:19) Yeah.   Tahnee: (08:20) I mean I guess that's such an interesting ... I mean I didn't end up studying dietetics, but I was going to. So, I have some of the textbooks and things, and I ... It's such a modern food kind of promoting field, and it feels to me like there's so much focus on kind of these specific nutrients or kind of fortified iron and duh, duh, duh, duh, duh, instead of really looking at, "Well, what did humans eat forever until recent industrialisation, and how would traditional cultures.   (08:56) utilised foods? What would they prioritise? What was a traditional pregnancy diet?" I mean all of these things I studied to the end.   Lily Nichols: (09:03) Right.   Tahnee: (09:03) So, you know?   Lily Nichols: (09:03) And, yes.   Tahnee: (09:03) Alchemy.   Lily Nichols: (09:07) I think that's actually where a lot of the magic lives, actually, in the nutrition field is just as the field evolves, moving away from this let's try to isolate the nutrient in this that is responsible for this outcome, now we understand so much more about nutrient synergy and how different nutrients work together.   Tahnee: (09:29) Mm-hmm (affirmative).   Lily Nichols: (09:30) And it's very hard to study that because the more you can just take this reductionist approach of isolating the one variable that's responsible for the one outcome and try to prove causality, right?   Tahnee: (09:42) Mm-hmm (affirmative).   Lily Nichols: (09:42) That's like an easier model for scientific research, but I think there's a lot of value in that observation of what cultures who are thriving and have great fertility and great reproductive outcomes like, "What are they doing, and/or what did they do before they changed their diet and those outcomes started getting worse?"   Tahnee: (10:08) Mm-hmm (affirmative).   Lily Nichols: (10:09) I mean that's why I think the work of Dr. Price is just so very important, but sometimes, it takes a lot of work to sort of unpack what those observations were and try to unpack from-   Tahnee: (10:25) For sure, yeah.   Lily Nichols: (10:26) ... modern nutrition research what are the factors that are so crucial? So, in my stance, I feel like I almost reverse engineer in a way a prenatal diet that is nutrient dense and going to promote optimal pregnancy outcomes by taking all of those little studies and individual variables like, "Okay. Selenium is associated with a lower risk of pre-eclampsia. Okay. Where do we find selenium in food? Oh, look. That happened to be a food that was really prized in some of these cultures."   Tahnee: (11:00) For sure.   Lily Nichols: (11:00) "What else is in that food? Oh, wait. It has that nutrient. Hey. We have these like 10 studies showing that iodine is really good to-"   Tahnee: (11:09) Exactly. Yeah.   Lily Nichols: (11:11) ... fertility and pregnancy and sort of trying to make those connections for people because there is just so much wisdom in those traditional foods. But I think, I mean as a lover of research myself and as somebody who's always been kind of sceptical of when people claim to have-   Tahnee: (11:30) That they-   Lily Nichols: (11:32) It's just people have so many random dietary claims and superfoods and whatever. To really look at it from like a grounded perspective and take a micronutrient-forward approach versus this reductionist, "Well, the guidelines say we need X, Y, Z percentage of carb, fats, and proteins, so let's build a meal plan about around that. And then, just like fortify our way out of the nutrient deficiencies that will result from such a poorly planned diet." You know what I mean? I'm like, "Let's go micronutrient-forward and just see where the macros ended up," right? And I think that's so much more important.   Tahnee: (12:12) Yeah. Well, that's what I really loved about your Real Food for Pregnancy book is that as you chat a little bit about the macronutrients and just give some context for what the current guidelines say. 40 to 60% carbs, and you're going, "Well, we don't really have proof that that's actually valuable. It actually could be detrimental." You've got this information in there about the protein requirements of pregnant women and how it's much higher than probably what we think and fats. Everyone's so afraid of fat, and again, you're looking at all of these vitamins that are required for a healthy brain and a healthy pregnancy and a healthy spinal cord and a healthy bone system to be developed. Well, they're all fat-soluble, so there's this real sort of ease in your just presentation of that information.   Tahnee: (12:59) But then, this focus on, yeah, really looking for kind of the food sources of these things before we go and take a pill or take a supplement. And I think that's always been an approach I've really respected, and it's difficult to kind of find, I think, in prenatal nutrition because it's, yeah, everything you read about like, "Oh, if you're deficient in this, just take a supplement or this and this. Take one of these."   Lily Nichols: (13:21) Yep. [crosstalk 00:13:22]   Tahnee: (13:22) And I mean I can see that being useful sometimes, but not, yeah, not always.   Lily Nichols: (13:25) Yeah. 100% and in addition to that, people are really afraid to challenge the status quo on pregnancy. I've heard many times like, "I don't touch pregnant women or prenatal nutrition with like a 10-foot pole. I'm not going to mess with it." Because if something goes wrong, if your recommendations are bad and actually causing harm like, "Whoa. That's a major problem," and I think that's one of the reasons that I do rely so heavily on research. I mean, I guess some people might consider my stance extreme, but I feel like I take a very moderate approach to this as well where I'm not jumping to really crazy extremes.   Lily Nichols: (14:12) If anything, I think some of our dietary guidelines are a bit extreme in say like the recommendations on carbs. Like upwards of 65% of your diet on carbs? If you do that and then you have the remaining part of your diet, you're what? 35%, if my math is right, coming from fat and protein, given what we know now about the protein requirements being 73% higher than the current estimated average requirement in late pregnancy and what we understand about the importance of specific nutrients, micronutrients found in foods that have a lot of fat and protein like choline, for example.   Lily Nichols: (14:58) If you eat a diet that's 65% carbs, you are pretty much guaranteed to be micronutrient deficient, and you are probably almost guaranteed to be eating a diet deficient in choline as well as like a huge number of other micronutrients. So, if anything, I would argue that some of our dietary guidelines are actually doing more harm than good if you really take to the extreme of the macronutrient proportions.   Tahnee: (15:30) Recommendations, yeah.   Lily Nichols: (15:32) That they are. Yeah, yeah.   Tahnee: (15:33) And I mean, I guess when you're working with women, I'm sure there's a lot of unravelling of our, I guess, cultural kind of assumptions, or you mentioned like eating for two in the book. And I mean, I even have spoken to women who just, yeah, they're like still afraid to really nourish themselves because they have a hang up around eating disorders and those kinds of things. And I mean are there things that you say that you kind of find help women kind of get to the core of what's really ... I mean the epigenetic stuff for me, I guess, is one of the big things where it's like you're influencing not only your child but all the way down the line multiple generations.   Lily Nichols: (16:16) Right.   Tahnee: (16:16) Is there anything you find really convincing for people to kind of focus on this macronutrient approach instead of their mom?   Lily Nichols: (16:23) Yeah. Really convincing. That's always tricky because I think somebody who's done just so much individual but also group client work, what's motivating for somebody is not motivating for somebody else. So, on one hand, I think taking things from a mindful eating perspective and really driving home the point that you can feel well, have a more positive pregnancy experience when you're better nourished, you'll just you'll feel you just feel better, right? You won't have the crazy blood sugar swings that leave you low energy. That impacts your hormonal balance, so maybe you won't be as snippety at your partner.   Lily Nichols: (17:16) Your blood sugar levels definitely can influence your weight gain. Different foods you eat might change your odds of experiencing heartburn or the severity of heartburn.   Tahnee: (17:29) Mm-hmm (affirmative).   Lily Nichols: (17:30) It might lower your odds of certain pregnancy complications, and certain pregnancy complications have this other carryover effect of sure not only affecting baby but also can have profound differences in the way you're treated within the medical system and what options you're provided with for your birth. It can carry all the way over to your postpartum experience as well and how well you heal and how well just, yeah. Your just general wellness and postpartum definitely has can go all the way back to your preconception health.   Lily Nichols: (18:11) So, I think some of those factors can be convincing for people. For some people who have a history of disordered eating, I think the points about the epigenetics and sort of this imprinting on your child's future risk of disease is really crucial. I think there's also a lot of unpacking. I tend to find a lot of people with disordered eating also have just kind of messed up blood sugar balance, usually because they've been convinced to really restrict their fat intake because, "Oh, my gosh. Fat has so many calories," right?   Tahnee: (18:55) Mm-hmm (affirmative).   Lily Nichols: (18:56) And once we kind of unpack and sort of reframe the role of fats and protein and their influence on your blood sugar levels and your hunger and cravings, so many of these things balance themselves out when you just have stabilised your blood sugar levels by not overly restricting your fat and protein intake.   Tahnee: (19:21) Mm-hmm (affirmative).   Lily Nichols: (19:22) Which I think that a lot of women do because of fear around fat or fear around eating meat or fear around eating eggs with the yolks. So, some of these things just fix themselves over time. But, yeah, I really think it depends on the client. What is the most motivating factor to them? Because it's so personal.   Tahnee: (19:51) Yeah, for sure. And I think once ... I mean the feeling good factor, I think is such a big part of it because I mean I was a vegetarian for a long time for about 14 years, and I kind of started eating meat just before I got pregnant because I was unwell and it was sort of only thing that I actually could tolerate. And then, I sort of had this vision of my life always being a vegetarian mom, and then my pregnancy, I remember walking down the street being like, "I would kill someone for chicken drumstick right now." I just wanted to attack anybody who had a chicken drumstick.   Lily Nichols: (20:23) Yep.   Tahnee: (20:25) And it was such a strange ... And obviously, I respect my body more than I respect my ideology, and I kind of ended up eating meat through the later stages of my pregnancy. And it was interesting in your book because talk about towards those last trimesters really needing more protein, and that was something that I had a kind of anecdotal experience of. It's just this huge demand all of a sudden for protein foods.   Lily Nichols: (20:50) Yes.   Tahnee: (20:50) Yeah. But I mean I think it's something that now I eat all these foods that you talk about in the book, and I feel so much more nourished on so many more levels. And I just think that's, yeah, as much as there can be this kind of belief maybe that your diet plan or whatever is working, it's like until you've really felt how good you can feel when you have I mineral rich and kind of high micronutrient rich body, it's a really different experience I think. So, yeah.   Lily Nichols: (21:19) I think you're right, yeah. There's so much to be said for experiencing it first-hand, and, yeah.   Tahnee: (21:28) And so, I mean I'm curious when because one of the things I've always struggled with with nutrition is just how poor ... You touched on this a little bit before with this focus on one particular reductionist kind of thing in order to get a "good study" that can be published in a journal and whatever.   Tahnee: (21:48) But when we're talking about nutrition, we're talking about individuals eating foods from such a variety of different qualities and sources like I could eat meat from an organic grass-fed cow in Byron Bay or I could eat meat from a feedlot. That's two very different propositions.   Tahnee: (22:06) So, how do you kind of troll through the research and find validation? I mean one of the studies I remember that really jumped out for me that you mentioned in the book was the one on feeding rats soybean oil and saying that fat was bad. Well, it's like, well, that's to me just ridiculous because we all know that that's one of the worst types of oil you could possibly eat. So, how do you kind of, yeah, you troll through all of this and find what's a good study?   Lily Nichols: (22:29) Yeah.   Tahnee: (22:30) And, yeah.   Lily Nichols: (22:31) Well, in a way, it's hard because so much research is I feel like the researchers behind it are coming into it with certain biases, certainly if they're funded by a certain industry. That can happen as well. But I actually used to work for a research institute in Los Angeles, and there was a lot of people doing rat studies there. And so, they'd have these lunch and learn sessions where the researchers would present on what was happening in their studies, and most of them were like had nothing to do with pregnancy by the way, but I went because I just find it just it was interesting. It was a nice way to spend my lunch break, and what was what I found so frustrating is that a lot of our dietary ideologies find their way into people doing rat studies who have literally no understanding of nutrition. But they're like, "Fat is bad."   Tahnee: (23:32) Mm-hmm (affirmative).   Lily Nichols: (23:32) "So, our hypothesis is that feeding rats a diet that's high in fat is going to cause this problem." So, that's the angle that they take when they're going into the study.   Tahnee: (23:44) Mm-hmm (affirmative).   Lily Nichols: (23:46) Honestly, these researchers are they're like rapt biologists. I don't know what you'd call them, but they're not people who have a deep understanding of nutrition. So, there is almost no thought to the quality of the fat that they would be feeding the rats. What should rats eat?   Tahnee: (24:06) Mm-hmm (affirmative).   Lily Nichols: (24:06) Like an ancestral-   Tahnee: (24:08) Yeah.   Lily Nichols: (24:08) ... where they're definitely-   Tahnee: (24:10) Biologically appropriate diet for a rat.   Lily Nichols: (24:11) Exactly, exactly.   Tahnee: (24:12) Yep.   Lily Nichols: (24:12) So, it's like, "Okay. We're going to start with the standard route chow," which is probably to some degree crap already.   Tahnee: (24:19) Mm-hmm (affirmative).   Lily Nichols: (24:20) "But we're going to enrich this rat chow with a lot of soybean oil," or a lot of pick your poison, whatever fat they want to do. And I've actually really dove into some of these rats feeding studies, particular the ones where they're looking at pregnant rats. And sometimes, when they make these adjustments to the rat chow, they don't adjust the micronutrients supplementation to match it. So, it's like, "Okay. You gave these rats high-fat diet." It was also a horrible source of fat, like soybean oil, you know?   Tahnee: (24:56) Mm-hmm (affirmative), mm-hmm (affirmative).   Lily Nichols: (24:57) So inflammatory, Omega 6 fats no like shown to cause all sorts of pregnancy complications, and I go into that in Chapter 4 of Real Food for Pregnancy.   Tahnee: (25:10) Mm-hmm (affirmative).   Lily Nichols: (25:11) But on top of that, because their diet is now what, I don't know, 60% fat or something that's fairly high, and you're not supplementing the micronutrients that would otherwise be in the regular rat chow. You now have micronutrient deficient rats as well.   Tahnee: (25:27) Mm-hmm (affirmative).   Lily Nichols: (25:27) And there's no discussion of this in the papers whatsoever. We definitely have to have animal studies to learn things about human pregnancy because there's all sorts of ethical issues, obviously, on subjecting human pregnancies to certain deficiencies that we know are going to cause adverse outcomes. That's not ethical. So, we have to rely on rat studies, but a lot of them are poorly designed. And so, I'm just very critical when I'm looking at research, so usually when I approach looking up a certain topic, I have some sort of a hypothesis in my head, or I'm just looking for what is the latest update on choline and pregnancy. So, I'll sometimes use some generic search terms and then see what's out there. And I am very, very critical of the methods that studies use.   Tahnee: (26:28) Mm-hmm (affirmative).   Lily Nichols: (26:29) I'm also critical of the funding sources, and I'm also critical of the way that they explain their results in their discussion section. So, I always try to go back to the actual data, and it depends on how much of that actual data they're able to present on in the study which can be frustrating.   Tahnee: (26:50) Mm-hmm (affirmative).   Lily Nichols: (26:50) Because sometimes there's holes that they don't address. But my long answer or short answer for this long explanation is I'm just very critical of everything that I read. And I find there's often quite a few holes in research studies, unfortunately, and what's interesting is if you go back to studies from like the 1940s and look at how they present their data and how they discuss their data, they are much less likely to explain away a certain finding.   Tahnee: (27:29) Mm-hmm (affirmative).   Lily Nichols: (27:29) They're like, "We observed this," and just they leave it as is. Where if you're looking at say, we'll go back to the rat study studying fat, they might say, "We were surprised to find that the rats fed the soybean oil, although there this happened, they actually had this really advantageous thing happen," or really terrible thing happen that they can't possibly explain because it goes against their hypothesis. So then, they'll spend whole paragraph-   Tahnee: (28:07) What the finding mean.   Lily Nichols: (28:08) ... trying to explain away why that result was because of confounding variables and not from the thing that they tested. So-   Tahnee: (28:16) It's almost editorialising their kind of own-   Lily Nichols: (28:18) Exactly, exactly.   Tahnee: (28:21) Yeah.   Lily Nichols: (28:21) So, I'm just ... I do a lot of reading of scientific studies, but I probably only out of every 10 studies, I might find like one that's really good. It's slim pickings.   Tahnee: (28:37) Yeah, and I think like you said ethically, and I mean even practically, it's very difficult to study human nutrition on a kind of large scale because people aren't reliable really, you know?   Lily Nichols: (28:52) Yes.   Tahnee: (28:53) And you can't lock someone in the room and force feed them. That would be naughty, so, yeah. It's a tricky area I think, and that's why I think I've always been drawn to the ancestral kind of ideas, especially as I've gotten older because it makes a lot of sense to me to look at, well, we got pretty far through nature providing.   Lily Nichols: (29:11) Exactly.   Tahnee: (29:12) And like, "Okay. So, maybe the last couple hundred years haven't been so good for us," but-   Lily Nichols: (29:18) Mm-hmm (affirmative).   Tahnee: (29:18) But, yeah. One thing I found super interesting, which I mean I ... This is a little, I guess, off to the side of it, but similar just thinking about epigenetics. And one thing we hear a lot of in our work is kids with eczema, and I noticed that you made a point of in Real Food for Pregnancy of saying like, "Glycine needs really increase during pregnancy."   Tahnee: (29:41) And one of the things I know is quite effective in treating kids after they've been born is glycine supplementation, and I was curious if you've seen things like that where there's kind of a correlation between the deficiency in pregnancy and then a popular ... I know this is going to be tricky to answer, but I'm going to try. Like a population kind of change in terms of more common because we know we see more ADHD now. We see all these different types of things becoming way more common. Do you think that that's in part due to this kind of prenatal nutrition and even just women's general health as they're bringing the babies in, or is it more to do with what the kids are eating once they're born? Or do you have any thoughts on that?   Lily Nichols: (30:22) I think particularly after having my two kids and knowing how tricky feeding kids gets into later toddlerhood. You have a three-year-old, right? So-   Tahnee: (30:37) I do, yes. I do.   Lily Nichols: (30:40) All these real foodie moms, myself included, sort of smugly-   Tahnee: (30:45) Humbled.   Lily Nichols: (30:45) ... go into early motherhood with like, "My child is going to eat so well, and they're not going to go through a picky eating phase because I'm being really intentional about which foods I'm introducing when. And I'm not exposing them to this processed stuff." And then, just by default, the development, I just have to say it. It is a developmentally normal stage in brain development of exerting independence that you're probably going to go through some degree of picky eating. It'll happen. Just prepare yourself. You didn't do anything wrong, right?   Lily Nichols: (31:21) And so, knowing that, knowing that there's probably going to be times where their nutrient intake is not that great, I think so much of it comes back to at least I know. I'm like, "Well, at least in pregnancy and at least-   Tahnee: (31:37) They sure had a good time.   Lily Nichols: (31:38) ... early infancy, you had really nutrient-dense foods, and you had your breast milk and your ..." Because they just go through those funny food phases where they only want certain things, and you know they're not getting well-balanced nutrition. So, that's just a little aside to start out.   Tahnee: (31:59) Mm-hmm (affirmative).   Lily Nichols: (31:59) I think it is certainly both. Obviously, if a child has a propensity towards food sensitivities or allergies, then, yes, you're definitely going to notice a reaction to certain foods. But there's a lot of things that come back to pregnancy nutrition. I can't say offhand I know something where glycine has any relation to a risk of children's risk of allergies. I have not seen that study, but glycine is an amino acid that I give a lot of big nod to in the book because it's something that becomes very important to provide in pregnancy.   Tahnee: (32:48) Mm-hmm (affirmative).   Lily Nichols: (32:49) And because glycine is a major component of collagen and makes up so many of our bodily structures, so like a third of the protein in our body is collagen.   Tahnee: (33:01) Mm-hmm (affirmative).   Lily Nichols: (33:01) A third of the amino acids in collagen are glycine, so you can kind of use glycine and collagen somewhat interchangeably in that if you're eating collagen, you're going to be getting a lot glycine. Of course, you could supplement separately with it, but in terms of what you get from food, you would be getting it usually in the form of gelatin or collagen.   Tahnee: (33:23) Mm-hmm (affirmative).   Lily Nichols: (33:23) And those amino acids are very important for the formation of organs, for the transcription of foetal DNA, for the development of the gastrointestinal tract, so maybe it plays a role there. For the skin, hair, nails, connective tissue, bones, the entire skeletal system, your liver's ability to detoxify because you require glycine the form of glutathione, one of your major detoxification enzymes. So, you could probably circumstantially make the case that it does play a role in immune system development.   Tahnee: (34:03) Mm-hmm (affirmative).   Lily Nichols: (34:04) I can't say we have direct data on that specifically at this moment. Some of the things we do have pretty decent data on in terms of risk of child allergies would be Vitamin D.   Tahnee: (34:17) Mm-hmm (affirmative).   Lily Nichols: (34:18) Vitamin A very important for the immune system. Probiotics and the health of the maternal microbiome to a large degree affects the baby's microbiome, and some of those bacteria and microbes are transferred throughout pregnancy, although the greatest seeding of the microbiome happens at birth.   Tahnee: (34:43) Mm-hmm (affirmative).   Lily Nichols: (34:43) So, if there are interventions in pregnancy that affect the maternal microbiome, like the use of antibiotics, or if there is antibiotics used during labour or shortly after postpartum because that also affects the breast milk, if baby is born vaginally versus born via C-section, that can impact the microbiome. Whether they're breastfed or formula fed can affect the microbiome, and that is really your immune system is like some estimates say 70% or 80% located in your gut.   Tahnee: (35:21) Mm-hmm (affirmative).   Lily Nichols: (35:21) So, all of these factors that affect gut health and the microbiome I think are just huge, and I have actually been asked before like, "What do you think is the greatest gift you've passed along to your children?" And I think it's my microbiome. I'm not kidding. If it's not my prenatal nutrition, it is the microbiome. It sets the stage for their immune system for their entire life, and I'm grateful for my mom who birthed me at home and didn't jump to giving us antibiotics a whole bunch as kids and practised full-term breastfeeding, breastfed us into toddlerhood.   Tahnee: (36:11) Mm-hmm (affirmative).   Lily Nichols: (36:11) And so, I know I had a strong microbiome, and I think that is literally the greatest gift that we can pass to our children, which is kind of probably a weird thing for some people to think. But once you dive into the research, it's just so fascinating.   Tahnee: (36:26) Yeah. I mean I completely agree, and I mean one thing that I'm curious about. We have a colleague who is a functional naturopath, and he has been recently kind of ... He used to recommend quite an ancestral style diet. And he's been sort of recently doing a lot of research on the microbiome and saying that maybe a higher fat diet is less beneficial for the microbiome. I'm curious if you've come across any of that, or if you know. I haven't actually gone quite deep on it yet. He just, he spoke to my partner about it the other day, but, yeah. It was something that was a bit of a surprise for me.   Lily Nichols: (37:01) Yeah. So, I think, first of all, that we're still in our infancy of understanding the microbiome.   Tahnee: (37:09) Mm-hmm (affirmative).   Lily Nichols: (37:10) And so, I think there's a lot of, kind of like those rat studies, there's a lot of assumptions that are made, right?   Tahnee: (37:15) Mm-hmm (affirmative).   Lily Nichols: (37:15) So, there are assumptions made that the greater diversity of bacteria that we have in the gut, then the better.   Tahnee: (37:25) Hmm.   Lily Nichols: (37:26) And I don't think that is always true. Now, you will have a greater diversity of bacteria if you're eating a diet with a greater diversity of plant foods, especially fibres, because those will feed certain microbes in the gut. But you can shift the microbiome based on what we're eating.   Lily Nichols: (37:46) I always kind of come back to the ancestral thing. Would you have taken that microbiome research? So, say we were at that point where we were studying that in the 1920s, and you were visiting an Inuit population in Northern Canada or Alaska or Greenland. And you were like, "Okay. So, those people be generally a ketogenic diet," particularly in the winter when probably-   Tahnee: (38:19) They may be more.   Lily Nichols: (38:19) ... some of the only plant foods they have are, and I've lived in Alaska, so I can attest to this, probably some of the only plant foods that you have managed to preserve over the winter. Traditionally, they gathered lingonberries and blueberries, and the wild ones are not very sweet.   Tahnee: (38:37) Mm-hmm (affirmative).   Lily Nichols: (38:37) And some berries called crowberries, which are not sweet at all, and they preserved them in seal oil, okay? So, there's isn't-   Tahnee: (38:46) Blech.   Lily Nichols: (38:46) You're not going to find a lot of plant matter in the tundra. Maybe if you're eating the contents of like a moose's gut, then maybe you'd get some of the things that they were eating. But for the most part, they were eating a lot of fat and protein.   Tahnee: (39:01) Mm-hmm (affirmative).   Lily Nichols: (39:01) And I would argue that their microbiome is adapted appropriately to-   Tahnee: (39:06) With their diet, mm-hmm (affirmative).   Lily Nichols: (39:07) ... break down the foods that are in their diet. I don't think we can unequivocally show that having a more diverse microbiome is always better. However, I think with certainly with a modern diet, if you're comparing the microbiome of somebody eating the so-called standard American or Western diet, which has like a whole bunch of white flour and refined oils and just very low in micronutrients, also low in fibre, probably their animal products are from animals raised on feedlots who are treated with a bunch of antibiotics, eating glyphosate-sprayed, genetically-modified corn and soy.   Tahnee: (39:48) Mm-hmm (affirmative).   Lily Nichols: (39:48) Certainly, you're not going to see a very diverse microbiota, and it's not going to be a very healthy microbiota because a lot of their bacteria have been negatively-   Tahnee: (40:00) Nuked.   Lily Nichols: (40:00) ... affected by their diet of processed foods and things that are killing the microbiome like the antibiotic residues and the glyphosate residues.   Tahnee: (40:08) Mm-hmm (affirmative).   Lily Nichols: (40:10) So, I think it's the bit tricky for us to draw super strong conclusions.   Tahnee: (40:15) Mm-hmm (affirmative).   Lily Nichols: (40:17) I think a lot of people ... I think you have to find your sweet spot. I think there are some people who really who thrive with differing levels of plant versus animal foods, and you find that in the research, too. When they've looked at modern hunter-gatherer diets, they find that the carbohydrate range ... I hope I don't butcher this, but I do cite this in the book.   Tahnee: (40:40) Yeah.   Lily Nichols: (40:41) ... range anywhere from 3 to like 34%, I believe, of their diet coming from carbs.   Tahnee: (40:48) Yeah.   Lily Nichols: (40:50) There might be some groups actually that eat a little higher, but I think the median quartile or whatever was somewhere between, gosh, in the teens up to 34%. So, like probably around a quarter, give or take, of your diet coming from carbohydrates. That would be most of your plant foods since that's where you find your carbs.   Lily Nichols: (41:11) And then, the remainder was your fat and protein, and I think people need to sort of find their own sweet spot with that. And some people do well with a lot more. Some people do well with a lot less, and I think there's also different stages of life where you can tweak that. And if there's certain health conditions you're dealing with for a period of time, sometimes, people do better with a short period of time eating keto. And then, they resolve that health issue, and they can start incorporating a more liberal amount of carbohydrates into their diet. And they feel great.   Tahnee: (41:50) Mm-hmm (affirmative).   Lily Nichols: (41:50) But if they'd done that two years ago, they would have felt really awful.   Tahnee: (41:53) Mm-hmm (affirmative).   Lily Nichols: (41:54) So, I think, I don't know, as a whole, I think we need to be much less dogmatic about nutrition and much more adaptive.   Tahnee: (42:03) Yeah. Well, I think that actually made me think of there's a guy called Jack Kruse. Are you familiar with him?   Lily Nichols: (42:09) Mm-hmm (affirmative).   Tahnee: (42:10) Yeah. He's interesting, but I read his book. And probably the biggest thing I took away from that was he sort of discussed how if you think about a seasonal diet, you might get a lot more carbohydrates and be more insulin resistant during say, summertime.   Lily Nichols: (42:25) Mm-hmm (affirmative).   Tahnee: (42:26) But then, you're going to naturally have a stage of ketosis every year when it's wintertime, and this kind of dance between the two states might actually be beneficial for humans. And I mean there's not really any evidence for this. But it made sense to me that we wouldn't be in ketosis all the time, and we wouldn't be in a state of insulin resistance all the time, and-   Lily Nichols: (42:47) I completely agree.   Tahnee: (42:49) Yeah. And I just, that for me was a really big takeaway that perhaps it's a little bit of both, you know?   Lily Nichols: (42:56) Mm-hmm (affirmative).   Tahnee: (42:57) And I mean probably other things as well, but that was something you'd mentioned in your book about carbohydrate cravings because of the amount women who've written who are really conscious of nutrition who are like, "All I want to eat is toast," you know?   Lily Nichols: (43:09) Yep.   Tahnee: (43:11) For the kind of three months of their pregnancy or whatever.   Lily Nichols: (43:13) Yep.   Tahnee: (43:14) And then, you were sort of saying, "Well, there's naturally this this change in the pancreas." Can you tell us a little bit about that and why maybe it's not the end of the world if you eat a lot of carbs?   Lily Nichols: (43:23) Oh, yeah. Yeah. There're so many, I mean, I've thought a lot about this, of course, because I also experienced that during my two pregnancies, so, yeah. The first trimester is a time of incredible change and adaptation, and the more you dive into the weeds, the more incredible it is that we can pull off this complex feat.   Tahnee: (43:49) Yeah.   Lily Nichols: (43:50) But also, the more reassurance I feel around giving people permission to not be super freaked out about their carb cravings in the first trimester, so, yeah. There's a lot happening not only with the pancreas, but also, all of the major internal organs and organ systems of baby are formed by eight weeks of pregnancy. Pretty much all the cells have differentiated to their like, "I'm going to grow into a liver, and I'm going to grow into a brain. And I'm going to be a bone," and all of that has-   Tahnee: (44:28) Be expecting that.   Lily Nichols: (44:29) Yeah. All of that has pretty much taken place by week eight, which is insane.   Tahnee: (44:33) It's so crazy. Yeah.   Lily Nichols: (44:35) During that time as well, the embryo has implanted into the endometrium, and actually, there's glands in the endometrium that serve as nourishment for the early embryo before the placenta forms. And ultimately, when the placenta forms, which is end of first trimester, beginning of second trimester, that then takes over in supplying nutrients to the foetus. And but until that time point, your baby's actually being nourished by the lining of the uterus. The lining of the uterus that builds itself up, and then in case that you are not pregnant that month is expelled via your menstrual cycle. So, a healthy menstrual cycle really sets the stage for a healthy pregnancy, and I think we can give ourselves a whole bunch of grace in that first trimester when your body might have food aversions or only wants to eat carbs because the endometrium kind of has it covered.   Tahnee: (45:42) Mm-hmm (affirmative).   Lily Nichols: (45:43) In the meantime, your body is working crazy overtime to build a whole new organ, a very complex organ known as the placenta, and that takes a lot of energy. So, the amount of mitochondria being produced and actively those are like the energy producing parts of the cell, but they do a whole bunch of other stuff. It is exponentially higher compared to really any other life stage, and so there's a reason you feel like tired and worn down and just wanting carbs.   Lily Nichols: (46:17) On top of that, insulin sensitivity changes throughout your pregnancy, so in early pregnancy, people tend to be more prone to hypoglycemia. So, your insulin resistance tends to be a little bit less, but also, your insulin production increases a bit. This is going to shift a lot towards the end of pregnancy where your insulin production can be double or triple but also is matched with a pretty high level of insulin resistance. So, in early pregnancy, your body actually kind of can handle more carbs.   Tahnee: (46:53) Mm-hmm (affirmative).   Lily Nichols: (46:54) But also, if it's the only thing you can eat, and you're like, "Oh, my gosh, I'm not eating all these nutrient-dense things," technically, and particularly for people who did a little bit of prep work ahead of time or have eaten a generally nutritious diet, doesn't have to be perfect, in the months and years leading up to pregnancy, you can really just rest assured that your body is taking care of it. It's really relying on your nutrient stores early on more than anything.   Lily Nichols: (47:26) And I don't want to give like a complete like, "Oh, nutrition doesn't matter at all in the first trimester." Of course, it matters, but when you're in the throes of nausea and you really kind of don't have a choice, you have to do what you got to do just to get through the day or get through the hour. And so, we can sort of try to make choices with more nutrient dense carbs. I just recently did an Instagram Live on this if people want to dive in a little more.   Lily Nichols: (47:53) But don't get super hung up on like, "The whole the sky is falling." There's so much hormonally going on. I didn't even talk about the thyroid being hijacked by HCG, which also supposedly contributes to the nausea and the hyperness.   Tahnee: (48:09) And that was something. That was like a wow for me when I read that.   Lily Nichols: (48:13) Yeah.   Tahnee: (48:13) That morning sickness could mean that the thyroid is actually really healthy.   Lily Nichols: (48:19) Yes.   Tahnee: (48:19) I'd never heard that before. Can you tell us-   Lily Nichols: (48:21) No, it's just it's so complex, and so this is one of the fun things about doing the research is you can go into it with a hypothesis, and then you come out with all these random theories that you're like, "Wow." And then looking at everything and that's happening in early embryonic development all the way back to the development of the egg and implantation. It's just incredible. Can we just take a step back and be like, "Wow"?   Tahnee: (48:50) I'll do it.   Lily Nichols: (48:50) Hold this up.   Tahnee: (48:51) Yeah.   Lily Nichols: (48:51) It's cool.   Tahnee: (48:52) Well, sometimes, I look at my daughter, and then I look at me, and I'm like, "How did ..." you know? You're like, "How did that?"   Lily Nichols: (48:59) Yeah. You made that.   Tahnee: (49:00) Yeah, and but-   Lily Nichols: (49:01) I know.   Tahnee: (49:02) Yeah, woo. And I mean on the kind of thyroidy thing, because that's something a lot of women experience postpartum and thyroid issues. Do you have any ... Is there anything we can do nutritionally to support the thyroid? I mean, iodine and selenium obviously are big ones.   Lily Nichols: (49:20) Mm-hmm (affirmative).   Tahnee: (49:21) Is there anything you have to say about that?   Lily Nichols: (49:23) Yeah. Well, the thyroid is just a very sensitive gland, and it's sensitive to all sorts of stressors not only nutritional but life stress as well. And it is under a significant amount of stress in a pregnancy where it has to pump out 50% more thyroid hormone than it usually does, and a lot of that ramping up, going back to the first trimester, happens really early on as well.   Lily Nichols: (49:50) And so, once you have your baby and you're postpartum and you have this sudden crazy drop in hormones, pretty much once you birth the placenta, and you don't have this hormone producing organ hanging out telling your body that you're pregnant, you see a very sudden crash in hormones. And the thyroid has to pretty much completely remodel back to a non-pregnant thyroid that isn't producing as much thyroid hormones.   Lily Nichols: (50:23) So, it goes through a lot of adaptations in that first year postpartum, but especially in the first three to six months. And so, if there was any underlying stressors on the thyroid prior to pregnancy or during pregnancy, sometimes, you see those amplified in postpartum. Most often it's postpartum thyroiditis usually in the form of a hypothyroid state, although some people have an overactive thyroid. So, usually, there's ... And then, it gets complicated because sometimes, it presents in a, they call it a triphasic pattern, where you can experience often a period of hyperthyroidism early on. So, like excessive thyroid hormones early on followed by either a normal thyroid or a hypothyroid state later on in that first year.   Tahnee: (51:17) Mm-hmm (affirmative).   Lily Nichols: (51:17) And so, it's really tricky to toy out even as a clinician in trying to decide what you're working with clinically, so I think as a mom, you want to be really aware of your symptoms so if you need follow up testing because something has changed, to beware. You may have swung to the other side of the thyroid spectrum.   Tahnee: (51:41) Hmm.   Lily Nichols: (51:42) As far as nutrition to support the thyroid, absolutely iodine is so key. I think way under emphasised in our prenatal and postpartum breastfeeding nutrition guidelines. You need more iodine when you're breastfeeding than you do when you're pregnant and more than any other life stage, by the way.   Tahnee: (52:08) Mm-hmm (affirmative).   Lily Nichols: (52:08) And I think our iodine recommendations are very, very conservative. You transfer quite a bit of iodine via your breast milk, and so that's sort of like a just ... It's like a bucket with a hole in the bottom. You take it in. It goes right out.   Tahnee: (52:23) Yeah.   Lily Nichols: (52:23) And so, I think in some cases, of course, there's a lot of things that are preferentially transferred to baby, and that continues to be the case when you're breastfeeding. And I think that might be the case with iodine. Definitely a nutrient to consider, so look and see if your prenatal has any iodine. Hopefully, it does, and hopefully, it has enough. And then, continue that postpartum, but also, seaweed and seafood are going to be your major iodine sources. And next to that but in much lesser amounts, dairy products and eggs.   Tahnee: (53:00) Yeah.   Lily Nichols: (53:00) So, yeah. Postpartum would be a good time to have seaweed snacks as a snack and have your fish and your mussels and oysters and all those nutrient dense foods. And then, the cool thing about those nutrient dense foods is that because things work in synergy, when you're getting your seafood, you're also getting a lot of other nutrients that are supportive of the thyroid so a number of trace minerals, especially selenium. That is a really important one to have in balance with your iodine. You have your Vitamin D. You'll have your Vitamin B12. You have your zinc and copper and a bunch of other nutrients in your seafood products. That's so important for thyroid health.   Lily Nichols: (53:42) And then, I would also emphasise Vitamin A and iron for the thyroid. And again, if you're eating those seafoods, but you're also including nutrient-dense animal foods, especially the organ meats, you're going to get pretty much all of those nutrients you need in the right proportions to support your thyroid health.   Lily Nichols: (54:08) But on the other side of the non-nutrition side of things, postpartum is often very stressful for people and especially if there's not a big community of support.   Tahnee: (54:19) Mm-hmm (affirmative).   Lily Nichols: (54:20) It's just it's a lot for your body to go through and for you to emotionally go through, and in the midst of perpetually interrupted sleep. And I mean, all of it is really a recipe for stress on the thyroid. So, if you can find a way to simply get enough to eat first of all, focus on quality as second. Get enough to eat, very important for your thyroid, and have some sort of community or family support there to help you in the moment, ground level with baby, bringing you food so you can just rest as much as possible. That is X. That's just so important and probably just as important as the nutrients I just mentioned. I think that community aspect in a supported postpartum, the importance of that cannot be understated.   Tahnee: (55:18) Yeah. We talk about that a lot on this podcast because, yeah, I completely agree. It's just it's so essential. I'm in a meal train right now for a friend who just had a little one.   Tahnee: (55:29) I wanted to jump a little bit across to methylation because one thing that I remember reading about when I was pregnant was about folate and how most of the ways in which we supplement it are really not that beneficial because our bodies have to work really hard if they can even absorb it at all. And you recently did a post on your blog about MT. I always get this wrong, MTHFR. I always want to say the dirty word.   Lily Nichols: (55:54) You got it right.   Tahnee: (55:57) You got to spell it out, and how that sort of influences folate absorption in the body as well, especially for people that have that sort of predisposition to poor methylation. So, obviously, I can link to the blog post, but could you give us a quick summary of folate and kind of why it's important and then what we might need to look out for if we are concerned about our ability to methylate?   Lily Nichols: (56:23) Sure. Yeah. I'll try to give you the short version-   Tahnee: (56:26) Yeah.   Lily Nichols: (56:26) ... because that blog post is quite long.   Tahnee: (56:28) Yeah.   Lily Nichols: (56:29) So, folate is one of our B vitamins, and in terms of pregnancy health, it's most famous for its role in the prevention of neural tube defects and other birth defects. And it does this because it's very involved in the transcription of DNA, making sure that all of that goes properly. And when you're lacking in certain micronutrients, folate being one of them, you can have problems with that process. And one of the really devastating outcomes when that happens in early pregnancy is something like a structural birth defect. Of course, folate is important for a lot of other things, but that's where it gets its fame for its role in a healthy pregnancy.   Lily Nichols: (57:24) So, folate is an umbrella term that includes all the different types of folate that we get from food. There is over 150 different types of folate in food, the most common being methylfolate, and methylfolate also accounts for at least 95%. Some estimates say 98% of the folate that's in our bloodstream, but there is also a synthetic version of folate that was developed called folic acid. And for some reason, this one got all the fame, is then is the one used in a lot of research studies. It's interesting in that in the gut, it is actually better absorbed than food folate because food folate has this whole food matrix going along with it.   Lily Nichols: (58:19) So, the isolated synthetic folic acid is absorbed quite well, but that doesn't mean that it is utilised well because folic acid has to be converted via several steps into methylfolate for your body to be able to metabolise it. So, this poses a problem for people who have ... It can be a problem for everyone, and I make that case in the folate article, so I recommend people do give that a read. But it's especially problematic for people who have certain genetic variations in the genes that control the enzymes that metabolise folate. So, MTHFR is one of those genes, and there's a couple different mutations that people can have on their MTHFR. I call it MTFHR variations because it's just all of these gene mutations that sound all scary. They're all a variation of normal. 40 to 60% of the population have as a variation of their MTHFR gene and thus has a reduced ability to process synthetic folic acid. So, it's definitely worth talking about.   Tahnee: (59:34) No, well, that's pretty good I'd say. I think what I guess your point in the article was really that we're looking for real food sources, or if we're supplementing, we're looking for folinic acid or methylfolate instead of straight up folic acid. So, was that addition of the folinic that was the difference? Would that be an accurate kind of-   Lily Nichols: (59:55) Yes. That would be an accurate takeaway. So, I mean most supplements will use, if they're going to use "good quality" of folate, they'll use methylfolate instead of folic acid. There is also a form of folate called folinic acid, so it has a little extra IN in there. And that is like in if you look at the biochemistry pathways, and I made a choice not to include that in the article but maybe I should, folinic acid is like one step behind methylfolate. So, your body would still have to convert it into methylfolate, but it doesn't have to do near the amount of work as if you were to take folic acid.   Tahnee: (01:00:42) Mm-hmm (affirmative).   Lily Nichols: (01:00:42) So, yeah. So, there's a lot of really not a lot. There are several good quality prenatal vitamins, for example, that'll use a combination of methylfolate and folinic acid. I think with a lot of people becoming more aware of this MTHFR issue, everyone's like all of a sudden obsessed with methylation, and so they're like, "I need my methylfolate and my methyl B12 and methyl this and methyl that." And some people don't do well with too many methyl groups, especially in supplemental form. So, I think that's why some companies have decided to kind of pull back a little bit on all the methylfolate and do a combination. But it really entirely depends on the person.   Lily Nichols: (01:01:28) And then, I'd say the other point, take home point, that I wanted to make in that article was that folate doesn't function in isolation just like so many other nutrients. There is essentially we're talking about this whole methylation cycle or this whole folate cycle, and there are a lot of nutrients that participate in it. And so, I think we need to look beyond just supplementing with methylfolate and particularly supplementing with really high doses without balancing that out with all these other groups that are involved in methylation, like your Vitamin B12 and your Vitamin B6 and your choline and your glycine, which we talked about earlier, and your betaine and your riboflavin and your copper and your magnesium. I mean there's so many things.   Lily Nichols: (01:02:20) And that's why what's so cool about it is that if you look at what are our most nutrient-dense sources of folate in our diet, and I have a list of those foods and the amount of folate in each of them, liver is top of the list. Sorry to keep talking about liver, but with liver you're also going to get pretty much all of those micronutrients that help your body process folate properly.   Tahnee: (01:02:45) I think it's one of the only other food sources of choline, too, right? Like-   Lily Nichols: (01:02:48) Yeah. Eggs and liver are by far your top two sources of choline in the diet.   Tahnee: (01:02:54) Yeah.   Lily Nichols: (01:02:55) So, yep. And choline is huge. Choline is arguably just as important, possibly more important, than folate for the prevention of neural tube defects. It's just we hadn't identified just how important it was until like the 1990s. The U.S. didn't have a recommended intake for choline until 1998.   Tahnee: (01:03:18) Wow.   Lily Nichols: (01:03:18) So, it wasn't on the research radar. So, if we go back to our earlier conversation about looking at research studies, I mean there's a lot of things I wish were researched that they weren't or should have been researched like 30 years ago, but we didn't know about them yet, right? So, how many things are in our food right now, like our whole foods that we don't know about because we haven't isolated them and named them? I mean-   Tahnee: (01:03:44) Well, that's one of our pet peeves, isolating a standardisation of a herb. It's like, "Well, we've taken herbs in their whole form forever."   Lily Nichols: (01:03:53) Exactly.   Tahnee: (01:03:54) Now, we suddenly look for like one little aspect of them and we-   Lily Nichols: (01:03:58) Right.   Tahnee: (01:03:59) ... standardise that. It just doesn't make any sense.   Lily Nichols: (01:04:01) I agree.   Tahnee: (01:04:02) So, the last thing I kind of really wanted to touch on was gestational diabetes, and obviously, that's a huge topic. But I guess what I really wanted to touch on was for the pregnant women because it's just something that's come up a lot for me lately with friends and people in the community that I talk to wher

Evelyn Tribole is an award-winning registered dietitian and was the nutrition expert for “Good Morning America” and was a national spokesperson for the American Dietetic Association for six years. Elyse Resch is a nutrition therapist with over thirty-eight years of experience specializing in eating disorders, Intuitive Eating, and Health at Every Size. Evelyn and Elyse co-authored the cutting edge book “Intuitive Eating”, first published in 1995. “Intuitive Eating” has become the go-to book on rebuilding a healthy body image and making peace with food and was recently revised and re-released. Find out more at https://www.intuitiveeating.org. Check out https://copenotes.com/zestful for an innovative app that supports mental health. Find out more about the Zestful Aging Podcast at ZestfulAging.com

En el episodio # 23 conversamos con: Eugenio (Toto) Viviani Rossi Toto es médico, argentino, de la Universidad Nacional de La Plata (UNPL). Está especializado en nutrición. Es director del curso de Posgrado en Nutrición Vegetariana y docente en cátedra de Fisiología de la UNPL. Co-dirige el Centro Educativo de Nutrición Integral (CENI). Es docente de Posgrado de Nutrición Vegetariana y Vegana de la Universidad de Buenos Aires (UBA) y docente en Diplomatura de Nutrición Vegetariana y Vegana de la Universidad de Belgrano.

Evelyn Tribole & Elyse Resch, authors of the revolutionary book Intuitive Eating, join Paige to talk about the newest edition of the book.   Evelyn Tribole, M.S., R.D., is an award-winning registered dietitian with a nutrition counseling practice in Newport Beach, CA. She was the nutrition expert forGood Morning America and was a national spokesperson for the American Dietetic Association for six years.   Elyse Resch, MS, RDN, CEDRD-S, is a nutrition therapist in private practice in Beverly Hills, CA, with over thirty-eight years of experience specializing in eating disorders, Intuitive Eating, and Health at Every Size.   Links mentioned: Purchase the new edition of Intuitive Eating: https://www.amazon.com/Intuitive-Eating-4th-Anti-Diet-Revolutionary/dp/1250255198/ Learn more about the Intuitive Eating framework: https://www.intuitiveeating.org/ Positive Nutrition® Academy: online courses and webinars Become a podcast supporter and receive 3 additional exclusive podcast episodes per month for $5/mo Positive Nutrition Blog Follow Paige on Instagram

Intuitive Eating is out with a 4th edition and the co-authors Evelyn Tribole and Elyse Resch are on the show to discuss what you can expect in the newest edition and we answer listener questions about struggles with intuitive eating. We discussed:  The new alignment of Intuitive Eating with “anti-diet” approach. Changes to the specific principles (spoiler alert: they changed one principle to honor your feelings with KINDNESS), and I love this change. It’s even more aligned with the Body Kindness philosophy now.  Why co-opting Intuitive Eating for weight loss (looking at you, NOOM) is wrong.  Why self-compassion is so difficult and essential for learning Intuitive Eating.  The beautiful neurobiology of interoceptive awareness to self-connect and how food is part of our connection to others as well.  Common emotional triggers for soothing with food, and what to do if this bothers you.  Listener questions around shame, gentle nutrition, IBS and more.  Evelyn and Elyse’s previous appearances Podcast 132: Intuitive Eating: The history, growth and impact with co-creators Evelyn Tribole and Elyse Resch Podcast 42: Intuitive Eating For Families, With Elyse Resch, Co-Author Of Intuitive Eating  Podcast 26: Be the Expert on Your Body: Intuitive Eating as an act of Body Kindness with Evelyn Tribole, co-author of Intuitive Eating book and workbook/ All Body Kindness shows featuring Intuitive Eating  Podcast Theme: Intuitive Eating Books Intuitive Eating - 4th Edition Intuitive Eating workbook The Intuitive Eating Workbook For Teens About Elyse Elyse Resch, MS, RDN, CEDRD-S, is a nutrition therapist in private practice in Beverly Hills, CA, with over thirty-eight years of experience specializing in eating disorders, Intuitive Eating, and Health at Every Size. Website | Twitter | Instagram | Facebook About Evelyn Evelyn Tribole, M.S., R.D., is an award-winning registered dietitian with a nutrition counseling practice in Newport Beach, CA. She was the nutrition expert for Good Morning America and was a national spokesperson for the American Dietetic Association for six years. Website | Twitter | Instagram | Facebook --- Get the Body Kindness book It's available wherever books and audiobooks are sold. Read reviews on Amazon and pick up your copy today! Order signed copies and bulk discounts here! --- Donate to support the show Thanks to our generous supporters! We're working toward our goal to fund the full season. Can you donate? Please visit our Go Fund Me page. --- Get started with Body Kindness Sign up to get started for free and stay up to date on the latest offerings --- Become a client Check out BodyKindnessBook.com/breakthrough for the latest groups and individual support sessions --- Subscribe to the podcastWe're on iTunes, Stitcher, Spotify and iHeartRadio. Enjoy the show? Please rate it on iTunes! Have a show idea or guest recommendation? E-mail podcast@bodykindnessbook.com to get in touch. --- Join the Facebook groupContinue the episode conversations with the hosts, guests, and fellow listeners on the Body Kindness Facebook group. See you there! Nothing in this podcast is meant to provide medical diagnosis, treatment, cure, or prevent any disease or condition. Individuals should consult a qualified healthcare provider for medical advice and answers to personal health questions.

Many of us struggle in our relationship with food and weight. If we are going to have a chance at restructuring our relationship with food, it helps to understand the complex interactions at the individual and systemic levels. In this episode, Evelyn Tribole shares her expertise on intuitive eating, a non-diet approach to healing your relationship with your body and food.  Listen and Learn: 10 principles of intuitive eatingHow diet culture contributes to being disconnected from your body and loss of control over foodWays to cultivate your inner wisdom around eatingHow to rediscover your hunger and fullness cuesWays to get started on your intuitive eating journey todayHow to support intuitive eating in your kids About Evelyn Tribole: Evelyn Tribole Evelyn Tribole, MS, RD is an award-winning registered dietitian, with a nutrition counseling practice in Newport Beach, California. She has written nine books including the bestsellers Healthy Homestyle Cooking and Intuitive Eating (co-author). Her newest book is the Intuitive Eating Workbook: Ten Principles for Nourishing a Healthy Relationship with Food. Evelyn was the nutrition expert for Good Morning America, appearing from 1994-’95 and was a national spokesperson for the American Dietetic Association for 6 years. She was a contributing editor for Shape magazine where her monthly column, Recipe Makeovers, appeared for 11 years. She is has appeared on hundreds of interviews, including CNN, Today Show, MSNBC, Fox News, USA Today, Wall St. Journal, and People magazine.  Evelyn qualified for the Olympic Trials in the first-ever women’s marathon in 1984. Although she no longer competes, Evelyn runs for fun and is an avid skier and hiker. She also enjoys surfing, kayaking, and white water rafting. Evelyn’s favorite food is chocolate when it can be savored slowly. Resources: Intuitiveeating.orgIntuitiveeatingcommunity.org; a free peer-to-peer support group  Intuitive Eating Training for Health Professionals@evelyntribole; InstagramIntuitive Eating, 4th Edition: A Revolutionary Anti-Diet Approach by Evelyn Tribole and Elyse Resch The Intuitive Eating Workbook: Ten Principles for Nourishing a Healthy Relationship with Food by Evelyn Tribole and Elyse ReschCheck out this great article and podcast on Decolonizing Beauty Standards Check out this article on the impact of weight stigma on health Psychologists Off the Clock has had a number of experts on the show sharing their expertise in weight concerns, the neuroscience of eating, eating disorders, and movement. Check them out here!  67. The Hungry Brain: Outsmarting Instincts That Make Us Overeat With Dr. Stephan Guyenet93. Effective Weight Loss with Dr. Evan Forman36. Weight Loss Strategies From Acceptance And Commitment Therapy With Dr. Jason Lillis129. Yoga for All and Body Kindness with Dr. Jennifer Webb132. The Joy Of Movement With Dr. Kelly McGonigal124. Nutritious Movement and Why it Matters with Katy Bowman, M.S.128. ACT For Food Restriction And Anorexia With Dr. Rhonda Merwin18. Appetite Awareness Training with Dr. Linda Craighead31. DBT for Binge Eating with Dr. Debra Safer

How much energy do I need every day? This is possibly the most important question an athlete can ask, because it forms the basis of an athlete's diet. It supports body function , determine the amounts and ratios of macro nutrients (fat, protein and carbohydrate) and the amount of micro nutrients (vitamins and minerals) you can take in every day. On today's podcast, we are going to talk about all things ENERGY (using the Position stand on Nutrition and Athletic performance by the American Dietetic Association, Dietitians of Canada, and the American College of Sports Medicine as a reference). We look at: Why our energy needs are not static, and the problem with cookie cutter meal plans and calorie tracker app calculations. The components of energy balance and what can increase and decrease daily energy needs. Energy availability and why sports dietitians and nutrition experts have moved away from focusing on energy balance to focusing on energy availability in the past several years. You can read more about energy and energy availability on the Health Elevation Nutrition blog by clicking on the following links: http://healthelevationnutrition.com/?s=energy+101 http://healthelevationnutrition.com/index.php/2019/12/05/735/

En nuestro sexto episodio conversamos con Sabrina Goddard. Sabrina es argentina. Es licenciada en nutrición y posee estudios de posgrado en nutrición deportiva (Federación Mexicana de Nutrición Deportiva, entre otros cursos), y en nutrición vegetariana y vegana (Universidad Nacional de la Plata, Argentina). También es ISAK nivel 3. Sabrina fue la nutricionista deportivo de Rosario Central, un equipo de la primera división del fútbol argentino desde el año 2015 hasta el año 2019, también ha asesorado y trabajado en otros equipos de fútbol y baloncesto. Actualmente, Sabrina está dedicada al asesoramiento nutricional personalizado para jugadores de fútbol a nivel internacional, a impartir cursos ISAK nivel 1 y 2 y a disertar en eventos relacionados con la nutrición deportiva a nivel mundial. Instagram: @sabrina.goddard Facebook: Sabrina Goddard E-mail: licsabrinagoddard@gmail.com Algunos puntos discutidos: - Postura de diversas sociedades de nutrición en relación a la dieta vegetariana y vegana. - ¿Qué es la alimentación basada en plantas? - Beneficios de alimentación basada en plantas. - Diversas tendencias del vegetarianismo. - Motivación de futbolistas para convertirse en vegetariano. - Planificación de alimentación vegetariana según etapas de la temporada. - Nutrientes críticos: proteínas, carbohidratos, vitamina B12, calcio, hierro, vitamina D, zinc, omega-3; - Recuperación post-ejercicio y vegetarianismo. - Suplementación para futbolistas vegetarianos/veganos. - Discusión sobre documental de Netflix: The Game Changers. Artículos y links de interés: Agnoli C., et al. (2017). Position paper on vegetarian diets from the working group of the Italian Society of Human Nutrition. Hall, K., et al. (2020). A plant-based, low-fat diet decreases ad libitum energy intake compared to an animal-based, ketogenic diet: an impatient ramdomized controlled trial. Oikawa, S., et al. (2020). Potato protein isolate stimulates muscle protein synthesis at rest and with resistance exercise in young woman. Lerson-Mayer, D. (2018). Vegetarian and vegan diets for athletic training and performance. Vesanto, M., et al. (2016). American Dietetic Association: Position of the American Dietetic Association: vegetarian diets. Dinu, M., et al. (2017). Vegetarian, vegan diets and multiple health outcomes: a systematic review with meta-analysis of observational studies. Rogerson, M. (2017). Vegan diets: practical advice for athletes and exercisers. Amit, M. (2010). Vegetarian diets in children and adolescents. FAO Expert Consultation. (2010). Dietary protein quality evaluation in human nutrition. Jeukendrup, A. Is game changers game changing or is it sensationalism? USDA Food Database

https://www.epochtimes.jp/p/2020/03/53018.html 子どもの食事を厳しく制限すればするほど、子どもの食習慣が悪くなるとの研究結果が米栄養士会雑誌「Journal of the American Dietetic Association」に掲載された。

Evelyn Tribole (co-author of Intuitive Eating) returns to celebrate the launch of Christy’s first book, Anti-Diet: Reclaim Your Time, Money, Well-Being, and Happiness Through Intuitive Eating! Evelyn interviews Christy about the history of diet culture and The Wellness Diet, diet culture’s role in healthcare and the so-called “obesity epidemic,” why food activism is not as progressive as it seems, intuitive eating as the anti-diet approach to eating, and so much more. Evelyn Tribole, MS, RD is an award-winning registered dietitian, specializing in eating disorders and Intuitive Eating, with a private practice in Newport Beach, California. She has written nine books, including the bestsellers Healthy Homestyle Cooking and Intuitive Eating (co-author). Evelyn was the nutrition expert for Good Morning America in 1994-’95, and was a national spokesperson for the American Dietetic Association for 6 years. She was contributing editor for Shape magazine where her monthly column, Recipe Makeovers, appeared for 11 years. She is often sought by the media for her nutritional expertise and has appeared on hundreds of interviews, including: CNN, Today Show, MSNBC, USA Today, The Wall Street Journal and People magazine. Find Evelyn online at EvelynTribole.com. Christy Harrison, MPH, RD, CDN is an anti-diet registered dietitian nutritionist, certified intuitive eating counselor, and author of the new book Anti-Diet: Reclaim Your Time, Money, Well-Being, and Happiness Through Intuitive Eating (Little, Brown Spark 2019). She offers online courses and private intuitive eating coaching to help people all over the world make peace with food and their bodies. Since 2013 Christy has hosted Food Psych, a weekly podcast exploring people’s relationships with food and paths to body liberation. It is now one of Apple Podcasts’ top 100 health podcasts, reaching tens of thousands of listeners worldwide each week. Christy began her career in 2003 as a journalist covering food, nutrition, and health, and she’s written for major publications including The New York Times, SELF, BuzzFeed, Refinery29, Gourmet, Slate, The Food Network, and many more. Learn more about Christy and her work at ChristyHarrison.com. Christy's new book, Anti-Diet, drops on December 24th in North America and December 26th in other English-speaking countries. Order it now wherever you get your books! Grab Christy's free guide, 7 simple strategies for finding peace and freedom with food, to get started on the anti-diet path. If you're ready to break free from diet culture once and for all, join Christy's Intuitive Eating Fundamentals online course. Ask your own question about intuitive eating, Health at Every Size, or eating disorder recovery at christyharrison.com/questions. To learn more about Food Psych and get full show notes and a transcript of this episode, go to christyharrison.com/foodpsych.

Created in 1995, Intuitive Eating has exploded in cultural awareness in recent years. In this episode, I sat down with co-creators Evelyn Tribole and Elyse Resch to talk about intuitive eating’s origins, the evolution toward weight inclusive wellness and why they reworked the material for the newest edition (to be released June 2020) as anti-diet. Plus I read letters from four fellow dietitians at various stages of their careers to share the impact it has made on them personally and professionally. Body Kindness 100% embraces Intuitive Eating as the way to work with your body and heal your relationship with food. (It’s what saved me at my diet “rock bottom”. Research backs this up too with over 100 studies involving intuitive eating that have shown to help people psychologically and physically support their bodies and well-being. Visit bodykindnessbook.com/podcast for links and show notes. Links mentioned Intuitive Eating book Intuitive Eating workbook The Intuitive Eating Workbook For Teens A big thank you to dietitians Carrie Dennett, Ayana Habtemariam, Shannon Hughes and Kimmie Singh for sharing your intuitive eating stories. About Elyse Elyse Resch, MS, RDN, CEDRD-S, Fiaedp, FADA, FAND, is a nutrition therapist in private practice in Beverly Hills, California, with over thirty-seven years of experience, specializing in eating disorders, Intuitive Eating, and Health at Every Size. She is the author of The Intuitive Eating Workbook for Teens, the co-author of Intuitive Eating and The Intuitive Eating Workbook, a chapter contributor to The Handbook of Positive Body Image and Embodiment, and has published journal articles, print articles, and blog posts. She also does regular speaking engagements, podcasts, and extensive media interviews. Her work has been profiled on CNN, KABC, NBC, KTTV, AP Press, KFI Radio, USA Today, and the Huffington Post, among others. Resch is nationally known for her work in helping patients break free from the diet mentality through the Intuitive Eating process. Her philosophy embraces the goal of developing body positivity and reconnecting with one’s internal wisdom about eating. She supervises and trains health professionals, is a Certified Eating Disorder Registered Dietitian, a Fellow of the International Association of Eating Disorder Professionals, and a Fellow of the Academy of Nutrition and Dietetics. Website | Twitter | Instagram | Facebook About Evelyn Evelyn Tribole, MS, RD is an award-winning registered dietitian, with a nutrition counseling practice in Newport Beach, California. She has written nine books including the bestsellers Healthy Homestyle Cooking and Intuitive Eating (co-author). Her newest book is the Intuitive Eating Workbook: Ten Principles for Nourishing a Healthy Relationship with Food. Evelyn was the nutrition expert for Good Morning America, appearing from 1994-’95 and was a national spokesperson for the American Dietetic Association for 6 years. She was contributing editor for Shape magazine where her monthly column, Recipe Makeovers, appeared for 11 years. She is often sought by the media for her nutritional expertise and has appeared on hundreds of interviews, including: CNN, Today Show, MSNBC, Fox News, USA Today, Wall St. Journal and People magazine. Website | Twitter | Instagram | Facebook --- Get the Body Kindness book It's available wherever books and audiobooks are sold. Read reviews on Amazon and pick up your copy today! Order signed copies and bulk discounts here! --- Donate to support the show Thanks to our generous supporters! We're working toward our goal to fund the full season. Can you donate? Please visit our Go Fund Me page. --- Get started with Body Kindness Sign up to get started for free and stay up to date on the latest offerings --- Become a client Check out BodyKindnessBook.com/breakthrough for the latest groups and individual support sessions --- Subscribe to the podcastWe're on iTunes, Stitcher, Spotify and iHeartRadio. Enjoy the show? Please rate it on iTunes! Have a show idea or guest recommendation? E-mail podcast@bodykindnessbook.com to get in touch. --- Join the Facebook groupContinue the episode conversations with the hosts, guests, and fellow listeners on the Body Kindness Facebook group. See you there! Nothing in this podcast is meant to provide medical diagnosis, treatment, cure, or prevent any disease or condition. Individuals should consult a qualified healthcare provider for medical advice and answers to personal health questions.

The new Canada Food Guide was recently released and includes an online suite of resources that better meets the needs of different users including the general public, policy makers, health professionals, healthcare centres, childcare centres, and schools. The Canada Food Guide has a long history of being used and is promoted by health professionals when supporting Canadians to eat well. The Food Guide can help influence the foods served and sold in Canada's public institutions like workplaces, healthcare centres, recreation centres, and schools. The speaker will provide guidance on the issues surrounding nutritious foods and beverages that are the foundation for healthy eating and as well, foods and beverages that can have a negative impact on health when consumed on a regular basis. Food skills as a practical way to support healthy eating will also be discussed along with current evidence on topics such as sodium, saturated fat and sugars, supportive environments for healthy eating. Creating supportive environments across settings, such as schools, healthcare centres, recreation centres and workplaces can help increase the influence of the guidelines and build understanding about the key features and content of the Food Guide. Speaker: Heather Mathur Heather is a Registered Dietitian with AB Health Services and has spent the last 22 years working as a Population and Public Health Dietitian. Previous to this position, Heather has worked in Edmonton, Stettler, Coronation and Thousand Oaks, California. Heather graduated from the University of Alberta and completed her two-year dietetic internship at the Medicine Hat Regional Hospital. Heather's current position concentrates on the social determinants of health with a focus on nutrition throughout the life cycle. Her work involves community development and nutrition education. Heather sits on various committees including Healthy Communities Association of Lethbridge and Area and the Better Beginnings Steering Committee. Heather is registered with the College of Dietitians of Alberta and the American Dietetic Association. Moderator: TBA Date: Thursday, October 24, 2019 Time: Doors open 11:30 am, Presentation 12 noon, buffet lunch 12:30 pm, Q&A 1 – 1:30 pm Location: Royal Canadian Legion (north door) 324 Mayor Magrath Dr. S. Lethbridge Cost: $14 buffet lunch with dessert/coffee/tea/juice or $2 coffee/tea/juice. RSVP not required

The new Canada Food Guide was recently released and includes an online suite of resources that better meets the needs of different users including the general public, policy makers, health professionals, healthcare centres, childcare centres, and schools. The Canada Food Guide has a long history of being used and is promoted by health professionals when supporting Canadians to eat well. The Food Guide can help influence the foods served and sold in Canada's public institutions like workplaces, healthcare centres, recreation centres, and schools. The speaker will provide guidance on the issues surrounding nutritious foods and beverages that are the foundation for healthy eating and as well, foods and beverages that can have a negative impact on health when consumed on a regular basis. Food skills as a practical way to support healthy eating will also be discussed along with current evidence on topics such as sodium, saturated fat and sugars, supportive environments for healthy eating. Creating supportive environments across settings, such as schools, healthcare centres, recreation centres and workplaces can help increase the influence of the guidelines and build understanding about the key features and content of the Food Guide. Speaker: Heather Mathur Heather is a Registered Dietitian with AB Health Services and has spent the last 22 years working as a Population and Public Health Dietitian. Previous to this position, Heather has worked in Edmonton, Stettler, Coronation and Thousand Oaks, California. Heather graduated from the University of Alberta and completed her two-year dietetic internship at the Medicine Hat Regional Hospital. Heather's current position concentrates on the social determinants of health with a focus on nutrition throughout the life cycle. Her work involves community development and nutrition education. Heather sits on various committees including Healthy Communities Association of Lethbridge and Area and the Better Beginnings Steering Committee. Heather is registered with the College of Dietitians of Alberta and the American Dietetic Association. Moderator: TBA Date: Thursday, October 24, 2019 Time: Doors open 11:30 am, Presentation 12 noon, buffet lunch 12:30 pm, Q&A 1 – 1:30 pm Location: Royal Canadian Legion (north door) 324 Mayor Magrath Dr. S. Lethbridge Cost: $14 buffet lunch with dessert/coffee/tea/juice or $2 coffee/tea/juice. RSVP not required

The new Canada Food Guide was recently released and includes an online suite of resources that better meets the needs of different users including the general public, policy makers, health professionals, healthcare centres, childcare centres, and schools. The Canada Food Guide has a long history of being used and is promoted by health professionals when supporting Canadians to eat well. The Food Guide can help influence the foods served and sold in Canada's public institutions like workplaces, healthcare centres, recreation centres, and schools. The speaker will provide guidance on the issues surrounding nutritious foods and beverages that are the foundation for healthy eating and as well, foods and beverages that can have a negative impact on health when consumed on a regular basis. Food skills as a practical way to support healthy eating will also be discussed along with current evidence on topics such as sodium, saturated fat and sugars, supportive environments for healthy eating. Creating supportive environments across settings, such as schools, healthcare centres, recreation centres and workplaces can help increase the influence of the guidelines and build understanding about the key features and content of the Food Guide. Speaker: Heather Mathur Heather is a Registered Dietitian with AB Health Services and has spent the last 22 years working as a Population and Public Health Dietitian. Previous to this position, Heather has worked in Edmonton, Stettler, Coronation and Thousand Oaks, California. Heather graduated from the University of Alberta and completed her two-year dietetic internship at the Medicine Hat Regional Hospital. Heather's current position concentrates on the social determinants of health with a focus on nutrition throughout the life cycle. Her work involves community development and nutrition education. Heather sits on various committees including Healthy Communities Association of Lethbridge and Area and the Better Beginnings Steering Committee. Heather is registered with the College of Dietitians of Alberta and the American Dietetic Association. Moderator: TBA Date: Thursday, October 24, 2019 Time: Doors open 11:30 am, Presentation 12 noon, buffet lunch 12:30 pm, Q&A 1 – 1:30 pm Location: Royal Canadian Legion (north door) 324 Mayor Magrath Dr. S. Lethbridge Cost: $14 buffet lunch with dessert/coffee/tea/juice or $2 coffee/tea/juice. RSVP not required

In this episode, we take a look at the many foods that aid against breast cancer as well as other cancers.  This episode is sponsored by Affordable Creations & WYSK Spark Radio, https://live365.com/station/Spark-Radio-a82219 If you would like to read our blog on this topic or any of the  others we have researched, you can do so by checking out our blog at www.yopistudio.com Check out our blog, podcast, and radio station at www.yopistudio.com Feel free to see what we are up to by following us at:  https://twitter.com/Dauricee https://www.facebook.com/yopistudio/ https://www.facebook.com/LouisianaEntertainmentAssociation/ For comments or questions, you can reach us at yopi@post.com To read more about our topics check out the references below. Cruciferous Vegetable References Printz, C., "Radiation treatment generates therapy-resistant cancer stem cells from less aggressive breast cancer cells." Cancer 2012; 118: 3225. Dan Wang, Bijaya Upadhyaya, Yi Liu, David Knudsen, Moul Dey. "Phenethyl isothiocyanate upregulates death receptors 4 and 5 and inhibits proliferation in human cancer stem-like cells." BMC Cancer, 2014; 14 (1): 591 DOI: 10.1186/1471-2407-14-591 Dolecek, Therese A. et al., "Prediagnosis Food Patterns Are Associated with Length of Survival from Epithelial Ovarian Cancer." Journal of the American Dietetic Association , Volume 110 , Issue 3 , 369 - 382 Dunne Fong et al "Curcumin inhibits the side population (SP) phenotype of the rat C6 glioma cell line: towards targeting of cancer stem cells with phytochemicals." Cancer Lett. 2010 1;293(1):65-72. Madhuri Kakarala et al "Targeting breast stem cells with the cancer-preventive compounds curcumin and piperine." Breast Cancer Res Treat. 2010 Aug ;122(3):777-85. Su-Ni Tang, et al "The dietary bioflavonoid quercetin synergizes with epigallocatechin gallate (EGCG) to inhibit prostate cancer stem cell characteristics, invasion, migration, and epithelial-mesenchymal transition." J Mol Signal. 2010 ;5:14. Think Pink References https://www.ncbi.nlm.nih.gov/pubmed/22447039 https://foodforbreastcancer.com/foods/beets https://www.dailymail.co.uk/health/article-3462440/They-not-good-eyes-Eating-carrots-slash-risk-breast-cancer-60.html https://foodforbreastcancer.com/foods/carrots https://www.webmd.com/cancer/news/20050331/grapes-may-stop-cancer-cells https://foodforbreastcancer.com/foods/grapes https://www.cancertherapyadvisor.com/fact-sheets/pomegranate-breast-cancer-treatment-fact-sheet/article/718761/ https://foodforbreastcancer.com/foods/pomegranates https://www.webmd.com/breast-cancer/news/20100105/pomegranates-may-stall-breast-cancer https://foodfacts.mercola.com/radish.html https://www.chinesemedicineliving.com/chinese-medicine/daikon-the-cancer-fighting-radish/ https://www.naturalnews.com/032377_cabbage_anti-cancer_food.html https://foodforbreastcancer.com/foods/cabbage https://foodforbreastcancer.com/foods/sweet-potatoes https://breastcancer-news.com/pinterest/2016/10/28/sweet-potatoes-nutrition-benefits-for-breast-cancer/ https://thetruthaboutcancer.com/3-super-berries-cause-cancer-cells-self-destruct/ https://foodforbreastcancer.com/foods/watermelon https://foodforbreastcancer.com/foods/salmon https://thetruthaboutcancer.com/5-cancer-fighting-healthy-fruits/ https://www.webmd.com/vitamins/ai/ingredientmono-1133/guava https://anticancerclub.com/recipes-and-eating-healthy/shrimp/        https://thetruthaboutcancer.com/peppermint-essential-oil/ https://www.health.com/food/grapefruit-facts  

WW recently acquired Kurbo, a weight loss/nutrition app for kids 8-13. Your child can start tracking everything she eats and get feedback on her choices using a red, yellow, green traffic light system. Red light foods include candy and soda.  Can you imagine an 8-year old needing to concern herself with this? Can you see where this will lead? The child may already feel bad about herself after being told by parents or a doctor that she needs to lose weight. Now she has to scrutinize everything she puts in her mouth... and she is EIGHT YEARS OLD! This latest episode is my voice saying NO to the new Kurbo diet app for kids. I realize many parents are meaning well if they choose to use this for their kids but I'm here to say you can do this DIFFERENTLY! Please don't make it about weight, calories, and size for our kids. This will only set them up for a lifetime of chronic dieting and potentially an eating disorder.  Here are some studies I mention in this episode with regard to children dieting listed on the National Eating Disorders Association website:  In a large study of 14– and 15-year-olds, dieting was the most important predictor of a developing eating disorder. Those who dieted moderately were 5x more likely to develop an eating disorder, and those who practiced extreme restriction were 18x more likely to develop an eating disorder than those who did not diet. - Golden, N. H., Schneider, M., & Wood, C. (2016). Preventing Obesity and Eating Disorders in Adolescents. Pediatrics, 138(3). doi:10.1542/peds.2016-1649  62.3% of teenage girls and 28.8% of teenage boys report trying to lose weight. 58.6% of girls and 28.2% of boys are actively dieting. 68.4% of girls and 51% of boys exercise with the goal of losing weight or to avoid gaining weight. - The National Center on Addiction and Substance Abuse (CASA) at Columbia University. Food for Thought: Substance Abuse and Eating Disorders. The National Center on Addiction and Substance Abuse (CASA) Columbia University; New York: 2003. Over one-half of teenage girls and nearly one-third of teenage boys use unhealthy weight control behaviors such as skipping meals, fasting, smoking cigarettes, vomiting, and taking laxatives. - Neumark-Sztainer, D. (2005). I’m, Like, SO Fat!.New York: Guilford. 35-57% of adolescent girls engage in crash dieting, fasting, self-induced vomiting, diet pills, or laxatives. Overweight girls are more likely than normal weight girls to engage in such extreme dieting. - Boutelle, K., Neumark-Sztainer, D.,Story, M., &Resnick, M. (2002).Weight control behaviors  among obese, overweight, and nonoverweight adolescents. Journal of Pediatric Psychology,27, 531-540.  Neumark-Sztainer, D., &Hannan, P. (2001). Weight-related behaviors among adolescent girls and boys: A national survey. Archives of Pediatric and Adolescent Medicine, 154, 569-577. Wertheim, E., Paxton, S., &Blaney, S. (2009).Body image in girls.In L. Smolak & J. K. Thompson (Eds.), Body image, eating disorders, and obesity in youth: Assessment, prevention, and treatment (2nd ed.) (pp. 47-76). Washington, D.C.: American Psychological Association.  Girls who diet frequently are 12 times as likely to binge as girls who don’t diet. - Neumark-Sztainer, D. (2005). I’m, Like, SO Fat!.New York: Guilford. Even among clearly non-overweight girls, over 1/3 report dieting. - Wertheim, E., Paxton, S., &Blaney, S. (2009).Body image in girls.In L. Smolak & J. K. Thompson (Eds.), Body image, eating disorders, and obesity in youth: Assessment, prevention, and treatment (2nd ed.) (pp. 47-76). Washington, D.C.: American Psychological Association.  95% of all dieters will regain their lost weight in 1-5 years. - Grodstein, F., Levine, R., Spencer, T., Colditz, G. A., &Stampfer, M. J. (1996). Three-year follow-up of participants in a commercial weight loss program: Can you keep it off? Archives of Internal Medicine 156(12), 1302. Neumark-Sztainer D., Haines, J., Wall, M., & Eisenberg, M. ( 2007). Why does dieting predict weight gain in adolescents? Findings from project EAT-II: a 5-year longitudinal study. Journal of the American Dietetic Association, 107(3), 448-55 ----------------------- REMEMBER! I am available for intuitive eating counseling. Find out more HERE. You can schedule a FREE 20-minute call with me to learn about my intuitive eating services and decide if we're a good fit to work together on your anti-diet journey! If you have a question you'd like answered on the show or are interested in being interviewed on the show please CONTACT ME!! I'd love to hear from you. 

Do artificial sweeteners make you fat? Find out what the research really shows! Met-Con training-what is it and how you can use it to drop fat in less time! Think Yourself Slim-how to adjust your attitude for success! NUTRITIONI recently heard on the radio talk about Diet Coke causing weight gain. The DJs said they "heard it caused weight gain because of the artificial sweeteners. Yikes! If you don't know for sure, don't say it! So here's the real scoop on this myth!First of all, you know I like to back up what I say by evidence! I also believe that the media tends to make statements based on little or skewed information. Also, science and studies are only as accurate as the parameters used. So, as always, consider the source and the context!!!Now for the Diet Soda, Weight Gain issue. Most of the news stories and blog postings reference the same few studies:1. Research in rats conducted by two investigators at Purdue University.2. Two studies that followed soda drinkers over time. In reality, the answer these studies found was, simply, that science is far from conclusive! There was  little support that artificial/no-calorie sweeteners stimulate appetite or contribute to obesity. Of course, researchers say that more testing is needed to know for sure if there is an correlation.  Conversely, research showed, what I think is common sense, that sugar sweetened carbonated drinks can be linked to obesity.That means that all the hoopla over the  "supposed" evidence that artificial sweeteners cause weight gain and obesity. Is not substantial!  Listen to the episode to hear all the details about how the studies were conducted and the findings.Further observational studies showed, it is impossible to say if the diet sodas played a direct role in the weight gain. What they do point out is that possibly people switch to diet soda when they begin gaining weight without addressing other aspects of their diet that are causing the weight gain. Yes, now that makes sense!One prominent doctor and researcher of this subject calls this the “Big Mac and Diet Coke” mentality. Meaning that people with very poor diets disproportionately drink diet sodas. Such as those people who eat high-fat, high-sugar diets, but also drink diet sodas.  They also point out studies showing people who drink artificially sweetened sodas as part of a calorie-restricted diet lose weight. And that the current body of available science shows that low-calorie sweeteners -- such as those used in diet soft drinks -- can help reduce calories and aid in maintaining a healthy weight. The American Diabetes Association and the American Dietetic Association support the use of no-calorie sweeteners to restrict calories and sugar intake. Overall researchers agree, sugar substitutes and other non-nutritive food substitutes have little impact on weight one way or the other.  In their research review, doctors concede that use of no-calorie sweeteners possibly promotes a preference for sweeter-tasting foods. But, they conclude that it's not clear whether that affects weight gain -- and they say calorie-free sweeteners could help people control their weight, if used instead of higher-calorie sweeteners.....but that is another podcast topic!Bottom line: Eat right, drink a diet soda if you like it, but don't expect miracles or weight gain from it! TRAININGFat loss training-weights, supersets, sprints, all together!MetCon is shorthand for Metabolic Conditioning. This type of training uses a combination of strength training exercises and anaerobic conditioning drills.   Metabolic conditioning, aka MetCon, is a specific type of interval training designed to improve the delivery of nutrients to the body with set rest and work ratios. A 30-on/30-off ratio would mean you’re going all-out for 30 seconds, followed by a 30 second rest. Sounds too tough? That's ok, you can start with  to 20/60 or 15/45 depending on your fitness level. Whether you’re getting started with a new workout routine or adding metabolic conditioning to your regular training program, you only need to do a few MetCon sets each week for the benefits.(I'm short on time and want to get this posted, so I'll add more details and sample workouts later this week! Also, more details for the motivation section too! )MOTIVATIONThink Yourself Slim-how to adjust your Attitude for success Here's an  8-step plan will keep you on track. 1. Define Your Motivation2. Choose an Attainable Goal3. Follow a sensible, healthy plan or Design Your Own Plan4. Visualize the New You5. Get Your Priorities Straight Start by making "commitment appointments."6. Uncover Emotional Obstacles7. Acknowledge and record every victory8. Forgive YourselfTurning negative thoughts into encouraging ones will propel you to keep at it until you finally reach your goal weight!Get all the most recent episodes on iTunes or download this episode here: Fit 239: Do Artificial Sweeteners make you fat? MetCon Training, Attitude Adjustment  Now available in paperback: "Mindset Makeover," available at The Book Patch.com. Amazon.com Widgets

Heute geht es innerhalb einer kleinen Serie zu Ernährung um das Thema Nahrungsergänzungsmittel (v.a. Vitamine, Mineralien und sogenannte Mikronährstoffe): Vitaminmangel: Irrtum oder bewusste Desinformation?  //   Ein riesiger, kaum kontrollierter Wirtschaftszweig USA: 30 Mrd. US$, 90.000 Produkte. 52% der Erwachsenen ≥1 NEM, 10% ≥4 NEM Kantor  ED, Rehm  CD, Du M, White  E, Giovannucci EL.  Trends in dietary supplement use among US adults from 1999-2012.  JAMA. 2016;316(14):1464-1474. Deutschland:1.44 Milliarden € und steigend, 225 Mio. Packungen/J Vitamine und Mineralien von 48% bzw 39% eingenommen. UngeprüftVor Markteinführung von Behörden weder Wirksamkeit noch Sicherheit. https://www.verbraucherzentrale.de/aktuelle-meldungen/lebensmittel/endlich-klartext-bei-nahrungsergaenzungsmitteln-13409 Was?Reine Mineralien (Magnesium oder Calcium) (53,2 Mio. Packungen) Vitamin C (29,2 Mio. Packungen) Multivitamin ± Mineralien (24,7 Mio. Packungen) Vitamin B12 oder B-Komplex (9,9 Mio. Packungen) Vitamin A/D rein oder kombi (5,7 Mio. Packungen) Wo?41,4% Drogerie 32,5% Lebensmitteleinzelhandel 7,3 % Versand 19,2% Apotheke (also ⅘ ohne Beratung, auch WW) https://www.bll.de/de/verband/organisation/arbeitskreise/arbeitskreis-nahrungsergaenzungsmittel-ak-nem/20181029-zahlen-nahrungsergaenzungsmittel-markt-2018 Sinnvoll?Gesundheit beizubehalten und Krankheit zu verhindern = Primär- oder Sekundärprävention chronischer Krankheiten? Multivitamin- / Multimineral-Supplementation Nicht empfohlenDie meisten randomisierten klinischen Studien mit Vitamin- und Mineralstoffzusätzen keine eindeutigen Vorteile. Für allgemein gesunde Erwachsene nicht empfohlen. Moyer  VA; US Preventive Services Task Force.  Vitamin, mineral, and multivitamin supplements for the primary prevention of cardiovascular disease and cancer: US Preventive Services Task Force recommendation statement.  Ann Intern Med. 2014;160(8):558-564. SchädlichHohe Dosen Beta-Carotin, Folsäure, Vitamin E oder Selen schädlich: erhöhter Sterblichkeit, Krebs Schlaganfall Rautiainen  S, Manson JE, Lichtenstein  AH, Sesso HD. Dietary supplements and disease prevention: a global overview.  Nat Rev Endocrinol. 2016;12(7):407-420. Besser aus gesunder, ausgewogener ErnährungNEM kein Ersatz für gesunde ausgewogene Ernährung. Mikronährstoffe in Lebensmitteln in der Regel besser aufgenommen plus weniger potenzielle Nebenwirkungen Rautiainen  S, Manson JE, Lichtenstein  AH, Sesso HD. Dietary supplements and disease prevention: a global overview.  Nat Rev Endocrinol. 2016;12(7):407-420 Marra  MV, Boyar  AP. Position of the American Dietetic Association: nutrient supplementation.  J Am Diet Assoc. 2009;109(12):2073-2085. Alle wichtigen Substanzen in biologisch optimalen Verhältnissen im Gegensatz zu isolierten Verbindungen in hochkonzentrierter Form. Gesundheit hängt stärker mit Ernährungsgewohnheiten und Lebensmittelarten zusammen, als mit der Aufnahme einzelner Mikronährstoffe oder Nährstoffe. Marra  MV, Boyar  AP. Position of the American Dietetic Association: nutrient supplementation.  J Am Diet Assoc. 2009;109(12):2073-2085. Vit. A, C (im Urin), E damit thematisch schon abgehandelt; nicht sinnvoll. Vitamin KKann Wirksamkeit bestimmter Blutverdünner / Gerinnungshemmer mindern Wann sinnvoll?Wenn klare Ernährungsdefizite medizinisch nachgewiesen: Hoch-Risiko-Gruppen Bestimmten Lebensphasen Ernährungsbedürfnisse nicht allein durch die Ernährung gedeckt Bestimmten Risikofaktoren/Erkrankungen LebensphasenSchwangerschaft: Folsäure Säuglinge und Kinder: Gestillte Säuglinge Vitamin D bis zum Absetzen Eisen 4.-6. Monat wenn Fe haltige Nahrung beginnt Mittlere und ältere Erwachsene: Evtl. Vitamin B12 Hohes RisikoEssverhalten eingeschränkt Nährstoffaufnahme oder Stoffwechsel beeinträchtigt: Bariatrische oder Adipositas-Chir...

An up-and-coming fad diet that has rapidly gained interest. What do we know about it and how can we advise patients that have questions? References: Patterson, R. E., Laughlin, G. A., LaCroix, A. Z., Hartman, S. J., Natarajan, L., Senger, C. M., ... & Gallo, L. C. (2015). Intermittent fasting and human metabolic health. Journal of the Academy of Nutrition and Dietetics, 115(8), 1203-1212. Chaix, A., Zarrinpar, A., Miu, P., & Panda, S. (2014). Time-restricted feeding is a preventative and therapeutic intervention against diverse nutritional challenges. Cell metabolism, 20(6), 991-1005. Froy, O. (2009). Metabolism and circadian rhythms—implications for obesity. Endocrine reviews, 31(1), 1-24. Hatori, M., Vollmers, C., Zarrinpar, A., DiTacchio, L., Bushong, E. A., Gill, S., ... & Ellisman, M. H. (2012). Time-restricted feeding without reducing caloric intake prevents metabolic diseases in mice fed a high-fat diet. Cell metabolism, 15(6), 848-860. Trepanowski, J. F., Kroeger, C. M., Barnosky, A., Klempel, M. C., Bhutani, S., Hoddy, K. K., ... & Ravussin, E. (2017). Effect of alternate-day fasting on weight loss, weight maintenance, and cardioprotection among metabolically healthy obese adults: a randomized clinical trial. JAMA internal medicine, 177(7), 930-938. Farshchi, H. R., Taylor, M. A., & Macdonald, I. A. (2005). Deleterious effects of omitting breakfast on insulin sensitivity and fasting lipid profiles in healthy lean women. The American journal of clinical nutrition, 81(2), 388-396. Morgan, K. J., Zabik, M. E., & Stampley, G. L. (1986). The role of breakfast in diet adequacy of the US adult population. Journal of the American College of Nutrition, 5(6), 551-563. Cho, S., Dietrich, M., Brown, C. J., Clark, C. A., & Block, G. (2003). The effect of breakfast type on total daily energy intake and body mass index: results from the Third National Health and Nutrition Examination Survey (NHANES III). Journal of the American College of Nutrition, 22(4), 296-302. Albertson, A. M., Anderson, G. H., Crockett, S. J., & Goebel, M. T. (2003). Ready-to-eat cereal consumption: its relationship with BMI and nutrient intake of children aged 4 to 12 years. Journal of the American dietetic association, 103(12), 1613-1619. Berkey, C. S., Rockett, H. R. H., Gillman, M. W., Field, A. E., & Colditz, G. A. (2003). Longitudinal study of skipping breakfast and weight change in adolescents. International journal of obesity, 27(10), 1258. Ma, Y., Bertone, E. R., Stanek III, E. J., Reed, G. W., Hebert, J. R., Cohen, N. L., ... & Ockene, I. S. (2003). Association between eating patterns and obesity in a free-living US adult population. American journal of epidemiology, 158(1), 85-92. Taylor, M. A., & Garrow, J. S. (2001). Compared with nibbling, neither gorging nor a morning fast affect short-term energy balance in obese patients in a chamber calorimeter. International journal of obesity, 25(4), 519. Nicklas, T. A., Myers, L., Reger, C., Beech, B., & Berenson, G. S. (1998). Impact of breakfast consumption on nutritional adequacy of the diets of young adults in Bogalusa, Louisiana: ethnic and gender contrasts. Journal of the American Dietetic Association, 98(12), 1432-1438.

Evelyn Tribole, MS, RD is the co-author of the book: Intuitive Eating. Evelyn  is an award-winning registered dietitian, with a nutrition counseling practice in Newport Beach, California. She has written nine books including the bestsellers Healthy Homestyle Cooking and Intuitive Eating (co-author). Her newest book is the Intuitive Eating Workbook: Ten Principles for Nourishing a Healthy Relationship with Food.   Evelyn was the nutrition expert for Good Morning America, appearing from 1994-’95 and was a national spokesperson for the American Dietetic Association for 6 years. She was contributing editor for Shape magazine where her monthly column, Recipe Makeovers, appeared for 11 years.   She is often sought by the media for her nutritional expertise and has appeared on hundreds of interviews, including: CNN, Today Show, MSNBC, Fox News, USA Today, Wall St. Journal and People magazine.   In this episode, we discuss how she got interested in nutrition and how she and Elyse Resch (co-author or Intuitive Eating) have evolved since they originally wrote the book in 1995. Evelyn shares her process and growth and talks about how she isn't ashamed of changing, growing and evolving through the years. She sets the record straight about many of the misconceptions of Intuitive Eating and talks about some of her favorite anecdotes about why this process brings peace and goodness into people's lives.   Links mentioned: Evelyn Tribole's books: Intuitive Eating and The Intuitive Eating Workbook Webinar: Intuitive Eating: What it is and why it works on February 19 at 10am MST Body Image Resilience Group starting February 26 in SLC, UT Subscribe to keep in touch Positive Nutrition for Life: Heal Your Relationship with Food online course Positive Nutrition 101: The Science of Nutrition without the Gimmicks online course Donate to the podcast Positive Nutrition Blog Follow Paige on Instagram

Brenda Davis, Registered Dietitian, is a leader in her field, and an acclaimed speaker at nutrition, medical and health conferences internationally. She has worked as a research dietitian, public health nutritionist, clinical nutrition specialist, nutrition consultant and academic nutrition instructor. Brenda serves as the lead dietitian in the Diabetes Wellness Project in Majuro, Marshall Islands. As a prolific health writer, Brenda has co-authored nine vegetarian and vegan nutrition classics with over a million copies in print, in 13 languages: The Kick Diabetes Cookbook, Becoming Vegan: Comprehensive Edition, Becoming Vegan: Express Edition, Becoming Vegan, Becoming Raw, Becoming Vegetarian, The New Becoming Vegetarian, The Raw Food Revolution Diet, Defeating Diabetes and Dairy-free and Delicious. Her most recent works, Becoming Vegan: Comprehensive Edition won the 2014 REAL Best of 2014 Book Award, and Becoming Vegan: Express Edition won the Canada Book Award and was a finalist and received honorable mention in the Foreward Book of the Year Award. She is currently working on a diabetes book and a diabetes cookbook. Both are set to be released in 2018. Brenda has authored numerous professional and lay articles. She is a past chair of the Vegetarian Nutrition Dietetic Practice Group of the American Dietetic Association. In 2007, she was inducted into the Vegetarian Hall of Fame. Current scientific studies show that most people with type 2 diabetes can reverse the disease by eating a plant-based diet and making other healthy lifestyle changes. In this interview Brenda talks about foods that help regulate blood glucose levels and foods that send those levels skyrocketing. In her work, Brenda clarifies why not all carbohydrates promote diabetes, explains how plant-based protein reduces diabetes risk, and illustrates why a whole-foods, plant-based diet is naturally low in fat and sodium. Brenda also talks about her wonderful experience of working in Marshall Islands and shares some of her favorite recipes! Websites: http://brendadavisrd.com/ http://becomingvegan.ca/ Brenda's new book is called "The Kick Diabetes Cookbook": https://www.amazon.com/Kick-Diabetes-Cookbook-Recipes-Defeating/dp/1570673594/ref=sr_1_3?ie=UTF8&qid=1537388575&sr=8-3&keywords=kick+diabetes+cookbook

Call Me, Dr Whiting For Any Questions. 1-888-454-8464 Order Blood Sugar Support Today Those of us in alternative health have long known that type II diabetes is the result of excess overstimulated insulin production. Educating diabetics to this fact has been a long struggle and an uphill battle simply because mainstream medicine and the American Dietetic Association has clung desperately to the fact that it’s all about calories in and calories out when it comes to weight management. Jason Fung is a medical doctor residing in Canada. His two books the first of which was the Obesity Code and the second the Diabetes Code, is waking up mainstream medicine to the fact that we have been treating Type II Diabetics in completely the wrong manner for decades. These books are heavily referenced with clinical studies backing up his position. That position is quite simple, namely that insulin is the problem in most cases of obesity as well is Type II Diabetes. By controlling insulin levels the body is forced to burn fat for fuel instead of continuously storing it. In the case of Type II Diabetes he has demonstrated that blood sugar levels will come into normal levels as soon as insulin levels are reduced and controlled. If you are overweight and especially if you are type II diabetic his books may save your life.

In this episode I have the ultimate honor to sit and talk with Evelyn Tribole, co-author of Intuitive Eating A Revolutionary Program That Works. This was a dream come true as I've looked up to Evelyn as a mentor and thought leader since I read her book in 2006. In this episode we dive into Intuitive Eating! This interview is cut off at the 59:59 mark. The live interview was 1:00:53. In the final unrecorded minute, Evelyn directs you to follow her projects and goings-on on her website https://www.evelyntribole.com/ and on Instagram @EvelynTribole. Follow me for more on https://www.tiffanyroe.com/ and on Instagram @HeyTiffanyRoe Bio: Evelyn Tribole, MS, RD is an award-winning registered dietitian, with a nutrition counseling practice in Newport Beach, California. She has written nine books including the bestsellers Healthy Homestyle Cooking and Intuitive Eating (co-author). Her newest book is the Intuitive Eating Workbook: Ten Principles for Nourishing a Healthy Relationship with Food. Evelyn was the nutrition expert for Good Morning America, appearing from 1994-’95 and was a national spokesperson for the American Dietetic Association for 6 years. She was contributing editor for Shape magazine where her monthly column, Recipe Makeovers, appeared for 11 years. She is often sought by the media for her nutritional expertise and has appeared on hundreds of interviews, including: CNN, Today Show, MSNBC, Fox News, USA Today, Wall St. Journal and People magazine. As a speaker, Evelyn is passionate and has been called, “Wonderfully wise and funny”, whether providing a keynote or full-day workshop. Achievements and honors include, receiving the American Dietetic Association’s Award for Excellence in Private Practice. Many national magazines have rated Evelyn as one of the best nutritionists in the country including: Self, Harper’s Bazaar, and Redbook magazine. Professional memberships include: the Am. Dietetic Assoc., International Society for Study of Fatty Acids and Lipids, the Celiac Disease Foundation, and the Academy for Eating Disorders. Evelyn qualified for the Olympic Trials in the first ever women’s marathon in 1984. Although she no longer competes, Evelyn runs for fun and is an avid skier and hiker. She also enjoys surfing, kayaking and white water rafting. Evelyn’s favorite food is chocolate, when it can be savored slowly. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/therapythoughts/support