Podcasts about calories

Eating minimally processed foods helped participants lose pounds at nearly double the rate of ultraprocessed diets, even when calories, fat, sugar, and protein were carefully matched Researchers found that people on minimally processed diets improved craving control twofold overall, with a fourfold improvement in resisting savory cravings, making long-term weight management far easier Ultraprocessed foods now make up more than 70% of the U.S. food supply, flooding daily diets with additives, seed oils, and engineered products that undermine health and longevity Large reviews link ultraprocessed foods to a 50% higher risk of heart disease and 32 additional health problems, including sleep issues, anxiety, depression, and digestive disorders Food companies engineer textures, flavors, and even sounds to bypass satiety signals and hook your brain's dopamine response, making ultraprocessed foods as addictive as alcohol or cigarettes

Today, we have the next episode in our series of sponsored podcasts with highly vetted companies.  I am delighted to connect with Sarah Kennedy, the founder and CEO of Calocurb, a revolutionary product for weight management that became commercialized after 15 years and $30 million of research from the New Zealand government. Calocurb currently sells in five international markets and continues to grow rapidly through channels and geographies.  Sarah is a veterinarian by training and has held several senior executive positions in the agribusiness and food industries. In our conversation today, we explore the science behind Calocurb, the evolutionary mechanisms of satiety, and how Calocurb reduces caloric intake by 18%. We discuss endogenous GLP-1 drugs, highlighting how Calocurb's mechanism of action differs, and examining current research on gender differences in GLP-1 secretion, including their impact on the menstrual cycle and intermittent fasting. Sarah also covers the four core tenets of Calocurb, shares upcoming research that excites her, and explains the key differences between Calocurb and other supplements, like berberine and chromium. This conversation is truly invaluable, so it's worth revisiting. I am excited about Calocurb's potential to support a variety of needs, helping those looking to improve their hunger and satiety mechanisms, and assisting those taking GLP-1 medications who want to reduce their dosage and transition off GLP-1 medications without compromising the long-term results. IN THIS EPISODE, YOU WILL LEARN: How Calocurb began How Calocurb supports those on GLP-1s looking to lower their doses or taper off (in conjunction with their healthcare team) Sarah explains why Calocurb is very safe, and its four to six-hour mode of action.  The three primary use cases for Calocurb, and how it helps to reduce the side effects and costs associated with GLP-1 injections The importance of making lifestyle changes when transitioning off GLP-1 medications How Calocurb stimulates natural GLP-1 receptors, making it easier to manage food cravings during intermittent fasting Sarah shares how Calocurb helped her manage her love-hate relationship with food. How to take Calocurb for optimal effectiveness Sarah outlines Calocurb's four core values.  How Calocurb differs from other supplements Foods that help to reinforce the satiety mechanism Connect with Cynthia Thurlow   Follow on X, Instagram & LinkedIn Check out Cynthia's website Submit your questions to support@cynthiathurlow.com Connect with Sarah Kennedy Calocurb  Research Articles: Gastrointestinal delivery of bitter hop extract reduces appetite and food cravings in healthy adult women undergoing acute fasting  New Zealand Bitter Hops Extract Reduces Hunger During a 24h Water  Only Fast Body weight reduction in women treated with tirzepatide by reproductive stage: a post hoc analysis from the SURMOUNT program   

In the latest episode of the Fit Father Project Podcast, Dr. Anthony Balduzzi sits down with Jonny Tullis, a young father of two, software engineer, and Fit Father community member whose journey shows the power of structure and commitment. Although Jonny isn't in the typical “40+” age group the program is designed for, he found the Fit Father principles to be life-changing.Jonny opens up about the moment he realized he needed to change—seeing unflattering photos that didn't match how he perceived himself. That wake-up call led him to discover Old School Muscle (OSM), where for the first time he experienced a structured, progressive strength-training program paired with clear nutrition guidance. The early days were humbling, but by committing to the full eight weeks, Jonny saw dramatic before-and-after results that shocked both him and his wife.He shares how building a home gym, tracking his workouts, and leaning into nutrition principles helped him gain strength, reduce pain, and improve his posture and confidence. Jonny also explains the game-changing role of nutrition tracking apps like MacroFactor, which gave him clarity about calories, protein, and portion control. Most importantly, he highlights how logging food changed his relationship with eating—helping him balance occasional treats with long-term progress.This episode is packed with lessons on overcoming overwhelm, the importance of structure, the value of investing in yourself, and how small, consistent steps can add up to life-changing results. Whether you're in your 20s, 40s, or 60s, Jonny's journey is proof that anyone can transform their health with the right mindset and system.Key Takeaways:Motivation needs structure to last.A simple home gym setup can be powerful for consistency.Tracking workouts shows real progress and builds confidence.“Newbie gains” are real—early commitment brings rapid results.Proper form prevents injury and maximizes results.Nutrition tracking is often the most eye-opening part of the journey.Calories in vs. calories out is fundamental for fat loss.Occasional treats are fine if you stay conscious and balanced.Building muscle improves joint health and reduces chronic pain.Family support (like affirmations from a spouse) fuels momentum.Investing money into a program increases commitment.Seasonal cycles (holidays, new year, summer) can be used strategically.Small recipe tweaks can significantly reduce calorie intake.Sustainability comes from finding a personalized system that works.Try Troscriptions - With a DiscountIf you're on a mission to simplify and accelerate your path to health optimization and feel better now, Troscriptions is where to start. Give it a try at troscriptions.com/FITFAMILY or enter FITFAMILY at checkout for 10% off your first order.BEAM Minerals can make a huge difference on your health!Learn about Beam Minerals and what they can do for your health at beamminerals.com/fitfamily. Use the code FITFAMILY for 20% off your first order.Want To Change Your Life? Check Out Foundations!Foundations is a simple, sustainable, and specific weight loss program designed especially for busy men over 40. With short metabolic training workouts, an easy-to-follow meal plan, and an accountability team there for you every step of the way, Foundations can help you lose weight, regain energy and vitality, and live life to the fullest. Click here to see everything you get when you join

Tired of calorie counting and tracking, guilt, and the all-or-nothing cycle? This episode is for you! We're talking about how to lose weight and build healthy habits without obsessing over numbers. Inside, you'll learn: Why tracking calories isn't the answer for long-term results How to listen to your hunger and fullness cues The mindset shifts that help you stop guilt and “I messed up, so I might as well…” thinking How to balance your plate and move your body without stress A simple short-term tool for tracking protein, fiber, or portions if you want extra awareness One small shift you can try this week to feel more in control and less restricted By the end, you'll see how to create sustainable habits that actually stick—without dieting, guilt, or perfectionism. Mentioned in this episode:

Movies to check out this weekend: Downton Abbey, Miranda Cosgrove on Netflix, and Sydney Sweeney's new movie - as long as Matty didn't spoil it for you. We've got new sad Ben Affleck memes because Jennifer Gardner is marrying a new man. Vinnie's got a football update. Charlie Kirk shooter is in custody. The Golden State Valkyries head to San Jose this coming Wednesday as they continue the first round of the playoffs. Calories don't count when you're on vacation, and Matty opens our eyes to a new meat. Plus: Things we did that kids today couldn't handle.

‘Survivor 50' cast is looking to be legendary. Selena Gomez shares the personal importance of her Rare Beauty brand having accessible packaging. More of this please!! Vinnie is enamored by these super human surfers. What is the scariest natural disaster? Can't sleep? Try pickle juice! Shoe fitting fluoroscopes, hexakosioihexekontahexaphobia, and organs at Guitar Center. Movies to check out this weekend: Downton Abbey, Miranda Cosgrove on Netflix, and Sydney Sweeney's new movie - as long as Matty didn't spoil it for you. We've got new sad Ben Affleck memes because Jennifer Gardner is marrying a new man. Vinnie's got a football update. Charlie Kirk shooter is in custody. The Golden State Valkyries head to San Jose this coming Wednesday as they continue the first round of the playoffs. Calories don't count when you're on vacation, and Matty opens our eyes to a new meat. Things we did that kids today couldn't handle. Which celebrities are admitting to using GLP-1 medications? Throw back to Ashley Simpson lip syncing on SNL - It makes Chris Rock's handling of “The Slap” even more impressive. Nerd Alert: Astronauts reveal dinner parties in space aren't so glamorous. Think twice before you take the video games away from your kids - it turns out it might be training them for success. New music Friday! Ed Sheeran's new album dropped, Daughtry, and Twenty One Pilots. The Hardly Strictly Bluegrass festival is BACK in Golden Gate Park the first weekend in October. Neo is still holding up his relationship with four women, and it sparks a conversation about polyamory. Dua Lipa covered Aerosmith at her Boston show, but was her rendition as good at Bob and Matty's? A mini golf course in Cape May was robbed, and Sarah approves!

In this episode of the FIT40 Podcast, I break down one of the biggest struggles busy parents face—late night snacking. I share the real reasons it happens, from under-eating during the day to stress, boredom, and environment triggers, and give you practical strategies to finally take control. You'll learn how to manage calories without feeling deprived, create routines that signal “kitchen closed,” and build habits that support fat loss and energy after 40.FIT40 LINKS✅ Want to drop your first 5 lbs (and never yo-yo back)?

In this episode, Mike addresses what's going on when someone knows what they need to do to reach their goals but they just aren't doing it. What's really going on here? Is it true they know what to do? Or is something missing? Tune into this episode to find out.------------------------------------------------Click here to apply for coaching!For some amazing resources and to be a part of a badass community, join our FB group HEREThe personality assessment is now available online! Click here to take the assessment and find out what your personality tells us about the way you should be training and eating.Take the assessment here!To learn more about Neurotyping, visit www.neurotypetraining.comFollow Mike on IG at @coach_mike_millner

In this power packed Q&A, Kim breaks down cardio confusion for menopausal women and cuts through social media noise. Learn the difference between HIIT, LISS, and SIT, how to find your true fat burning zone, why consistency beats perfection, and how to set goals you can actually hit. We also cover real world topics like staying at lower calories without stalling, whether Diet Coke hurts fat loss, smart cardio planning, and a genius budget weights hack for home workouts. What you will learn • HIIT, LISS, SIT explained simply for menopause, what really matters for fat loss • How to calculate your fat burning heart rate and use it in any workout • Consistency over perfection, why data beats feelings every time • How to choose cardio frequency and duration based on your goal • Calories, plateaus, and building muscle while leaning out • Diet Coke and weight loss, what to change and when to leave it alone • Home equipment on a budget, sand filled water bottle hack • Program fit, when to set a new goal and how to assess progress photos Timestamps 00:00 Welcome, format, where questions came from 01:08 HIIT vs LISS vs SIT for fat loss, the fat burning zone 17:05 How to estimate max heart rate, practical target example 23:52 Masterclasses, why most people need emotional strength more than new info 37:04 Member success story, setting new goals when you reach your target weight 48:03 Cardio planning by outcome, how to know if it is working 53:11 Can you stay at 1,200 calories, avoiding unnecessary changes 57:04 Diet Coke question, when a habit actually matters 1:00:47 Budget weights hack, turning water bottles into adjustable dumbbells 1:04:09 Training with prolapse, general guidance and substitutions 1:05:22 Wrap up and next steps Resources mentioned • Sculpted Menopause App, Ask Kim tab for weekly questions • Butt Camp, glute focused training with follow along cardio • Blaze Cardio inside the app for add on fat loss Keywords menopause fat loss, HIIT LISS SIT, fat burning heart rate, consistency over perfection, cardio for women over 40, build muscle in menopause, calorie deficit, Diet Coke weight loss, home workout dumbbells, glute training, Sculpted Menopause App, Butt Camp CTA Join the Sculpted Menopause App, submit your questions in the Ask Kim tab, and follow along with Butt Camp and Blaze Cardio to accelerate fat loss and build strong, shapely glutes. Love Kim xo

Watch this episode on YouTube: https://youtu.be/ooEr72ikd5E As you'll hear, this one was recorded right as we pulled away from Murphy's Pub in Seattle, our last date on the tour… and thus began our 36 hour drive home. ALSO we have the second half of our interview with John and Matt Werner of the Sassanachs. Check out last's week episode if you missed the first part: https://youtu.be/pNeOZBz56D4 https://sassanachsmusic.com/ 00:00:00 — Tour recap 00:20:19 — Sassanachs interview PART TWO Show dates Blaggards.com (https://blaggards.com/shows/) Facebook (https://www.facebook.com/pg/blaggards/events/) Bandsintown (https://www.bandsintown.com/a/3808) Follow us on social media YouTube (https://www.youtube.com/blaggards) Facebook (https://www.facebook.com/blaggards/) Twitter (https://twitter.com/blaggards) Instagram (https://www.instagram.com/blaggards/) Become a Patron Join Blaggards on Patreon (https://www.patreon.com/blaggards) for bonus podcast content, live tracks, rough mixes, and other exclusives. Rate us Rate and review SlapperCast on iTunes (https://itunes.apple.com/us/podcast/slappercast-a-weekly-talk-show-with-blaggards/id1452061331) Questions? If you have questions for a future Q&A episode, * leave a comment on Patreon (https://www.patreon.com/blaggards), or * tweet them to us (https://twitter.com/blaggards) with the hashtag #slappercast.

Adrian Vanvleck is The High Wizard of a magical realm where nerd culture and fitness merge. Adrian's power is creating access for anyone to experience fitness without elitism or gatekeeping. Adrian guests to share his thoughts on:-Are more nerds participating in fitness-What created a portal for nerd culture enthusiasts to be more visible in the mainstream-How can we create room for both our nerdy pursuits and health and fitness-What elitism and gatekeeping looks like in fitness-Why you can't just say you have boundaries, you have to enforce them-Why we can't expect to experience life on easy mode all the time-How to find a system for getting the right calorie intake for your goals without forcing a triggering approach-His experience in a GLP-1 agonist medication scientific trial where he was locked in a metabolic ward for 30 days-And much more00:56 The Rise of Nerd Culture in Fitness06:03 The Impact of Pop Culture on Fitness12:02 Breaking Down Fitness Barriers for Nerds19:02 Setting Boundaries and Overcoming Self-Sabotage26:45 The Stoplight System: Managing Expectations in Fitness31:58 Setting Realistic Fitness Goals32:15 The Importance of Commitment32:26 Managing Expectations in Fitness33:44 Permission and Control in Fitness35:29 Gatekeeping and Elitism in Fitness44:37 The Role of Genetics and Environment in Obesity53:41 Calories and Weight Management59:49 Building a Supportive Fitness CommunityI've been putting a lot of time and effort into making these new episodes valuable for you. You can help me get these great guests and their knowledge in front of more people by:-Subscribing and checking out more episodes-Sharing on your social media (please tag me - I promise I'll respond)-Sharing with the friend you think of who needs this episodeFollow Andrew Coates:Instagram:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@andrewcoatesfitness⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join My Email List:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.andrewcoatesfitness.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Get the RP App at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.rpstrength.com/coates⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - use the code COATESRPUse Code ANDREWCOATESFITNESS to save 10% off at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://justbitememeals.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Use MacrosFirst for tracking nutrition ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.macrosfirst.com/⁠⁠Go to www.knkg.com/Andrew59676 for 15% off your KNKG bag.

Are you sick and tired of counting every calorie that goes in your mouth but think that's the only way you'll be successful? In this week's episode we break down the real reason calorie counting is helpful (and it's not what you think!) and what to do instead. This week's recipe is Honey Balsamic Chicken Thighs. Schedule a visit today at www.bodymetrixhealth.com.

I appreciate the conversations we're starting to have about Food Noise (or what I call Mind Drama with food).  This is one of the signs of Diet Trauma, and no amount of weight loss is going to heal this for you.  In fact, it's quite the opposit.  The more you heal your Diet Trauma, the easier weight loss becomes.  Join me for today's episode where we dive deeper into these two themes, so that you can solve the REAL problem.  Don't worry - that's where I come in!  I'll help you heal the constant obsession with food, exercise, the scale, and your body, so that you can create a LIFE full of joy, pleasure, and FUN!  Schedule your free consultation at www.bodyyoucrave.com/schedule and I'll show you how. PS - Still need your emotional eating cheat-sheet? Grab it here: https://bit.ly/byc-feelings-wheel  Chapters (00:00:02) - Hungry for Love(00:00:26) - Food Noise and Diet Trauma(00:09:14) - Binging on a chronic diet(00:13:05) - Anti-Diet Culture(00:14:30) - Calories in, Calories Out(00:21:29) - How to Heal Your Relationship With Food(00:29:38) - How to Heal Diet Trauma and Relationship Abuse(00:34:11) - It's Time to Break the Cycle

In this conversation, professional cyclist Quinn Simmons shares insights into his training philosophy, recovery strategies, and nutrition practices. He discusses the importance of consistent training, the role of altitude in performance, and his approach to strength training. Quinn emphasizes the need for hard work and dedication in cycling, as well as the mental aspects of high-intensity workouts. He also reflects on his personal experiences and the adjustments he has made to optimize his performance on the bike.Thanks, Quinn! Find him on IG here:https://www.instagram.com/skin.quimmons/Chapters:00:00 - Introduction & Quinn's Background01:16 - Training Philosophy: Fatigue Resistance & Recovery03:17 - Fueling Strategy: 120+ Grams Carbs Per Hour04:52 - Food Tracking & Weight Management08:15 - Signature Training Session: 4.5 Hour Endurance + 30/30s09:32 - Low Cadence Training: 10-Minute Intervals at 50 RPM12:44 - Strength Training: Why Quinn Stopped Lifting Weights14:01 - Race Simulation: 5x6 Minutes into Fat Max Training16:22 - VO2 Max Sessions: Going Until You Fall Off the Bike20:28 - Training Periodization & Peak Management21:15 - What's Underrated: Just Do the Work (28-30 Hours/Week)24:02 - Training in America vs Europe: Why Quinn Stays Home27:22 - Scooter Training: High-Speed Race Simulation29:07 - Zone 2 Power: 280-290 Watts vs Lower Intensities33:24 - What Doesn't Work: Low Carb, Fasted Rides, Extra Supplements35:33 - Finding Your Limit: Going Over & Recovering38:03 - Pre-Training Breakfast: 1,450 Calories & Corn Flakes39:30 - Closing Thoughts & World Tour Rider FriendlinessJoin this channel to get access to videos a month early! And it directly supports the channel so we can bring you more content!https://www.youtube.com/channel/UCS9FDuHl_qp8ajqQuWwNtew/join

Welcome to the Mind Muscle Connection Podcast!In this solo episode, I dive into Stubborn Fat Loss Troubleshooting (Without Dropping Calories Further) For Those 30+. We all know the basics… eat less, move more but what happens when you're already lifting, tracking, and putting in the work, and the scale still won't budge?I share seven strategies to break through fat loss plateaus beyond just cutting calories. From dialing in food logging and meal timing to adding structured cardio, managing stress, and paying attention to gut health, these tactics will help make your deficit more effective and sustainable.If you've been putting in the effort but feel like you're spinning your wheels, this episode is packed with practical solutions you can start applying right awayLet's talk about:IntroductionTroubleshooting stubborn fat lossEnergy balanceAdherence & food loggingAdding structured cardioMore movement / NEATStress load managementMeal timingStrategic maintenance daysGut healthFood quality & micronutrientsFollow me on Instagram for more information and education: @jeffhoehn_FREE 30 Min Strategy Call: HEREBody Recomp Checklist 2.0 HERENutrition Periodization Masterclass: HEREHow You Can Work With Me?: HERECoaching application: HEREBody Recomp Checklist 2.0: HERE

This episode of The Crux True Survival Story Podcast with Kaycee McIntosh and Julie Henningsen explores the harrowing tale of Ryan Wardwell, an experienced canyoneer who survived three days trapped in hypothermic conditions behind the Seven Teacups waterfall in California. The story delves into Ryan's ordeal, the geological and technical challenges of the canyon, the critical decisions made, and the incredible multi-agency rescue operation that saved his life. The episode also reflects on a similar tragic incident that happened a year prior, highlighting the unpredictable dangers of wilderness adventures. 00:00 Introduction to the Podcast 00:30 Ryan Wardwell's Ordeal Begins 03:00 The Seven Teacups: A Dangerous Beauty 06:29 The Impact of Social Media on Outdoor Adventures 07:27 Understanding the Technical Challenges of Canyoneering 13:40 Ryan's Decision and the Consequences 16:56 The Struggle for Survival 20:48 The Physical and Psychological Toll 26:32 Factors Contributing to Ryan's Survival 27:21 Psychological Resilience in Survival Situations 28:49 The Critical Role of Calories and Hydration 30:51 Friends' Life-Saving Decision 32:44 The Search and Rescue Operation Begins 33:37 Challenges of Aerial Detection 34:37 The Agonizing Decision to Delay Rescue 35:40 The High-Stakes Rescue Mission 41:36 Medical Treatment and Recovery 44:42 The Psychological Aspect of Survival 45:45 A Tragic History at Seven Teacups 52:40 Lessons from the Wilderness 54:33 Final Thoughts and Farewell Listen AD FREE: Support our podcast at patreaon: http://patreon.com/TheCruxTrueSurvivalPodcast Email us! thecruxsurvival@gmail.com Instagram https://www.instagram.com/thecruxpodcast/ Get schooled by Julie in outdoor wilderness medicine! https://www.headwatersfieldmedicine.com/

"In today's episode we are discussing How to make safe drinking water, calculate post-disaster calorie needs, master the art of bugging in, and reduce your dependence on survival gear."Mentioned In This Episode:Muirhead Canning (Discount code PREP10)Proof Minimalist Wallets (Discount code PREPPER) 1791gunleather.com (Discount code: PREP15)  Getting Started In Prepping and Building A 72-Hour Emergency Kit WorkshopExpanded Show NotesDownload The Episode HereIf you find value in the podcast, would you be willing to give back a little?You can do that one of several ways.     Go to our support page               OR     By starting your Amazon shopping from our website? --->  CLICK HERE        (We earn from qualifying Amazon purchases)Contact us:Practical PreppingWebsiteOur Sponsors:Practical Prepping CoursesMuirhead Cannery   (541) 298-1660 (Discount code PREP10)Proof Minimalist Wallets (Discount code PREPPER)ProLine Digital Group   Website  Email1791gunleather.com (Discount code: PREP15) SurfsharkPodcast music written and recorded by Krista LawleyWebsite design and hosting by ProLine Digital Group.Podcasts Copyright 2025, P3 Media Group, LLC, and Practical Prepping Podcast

In this episode, Chris explains the simplest way to work out your true maintenance calories—the point where your weight holds steady. You'll hear practical methods, common mistakes people make, and how to adjust based on real-world feedback instead of relying on unreliable calculators.

In this episode, we unpack the subtle—but exhausting—line between tracking for awareness and falling headfirst into diet culture... again.Jo started counting calories to “stay mindful,” but quickly found herself spiralling back into guilt, food rules, and that old inner critic whispering, “You've messed it up again.”If you've ever felt like calorie counting should be helpful—but instead leaves you anxious, fixated, or secretly rebellious—this conversation is for you.We talk about:Why “helpful tools” often become mental trapsThe illusion of control vs. actual peace with foodHow to spot when you're still dieting in disguiseAnd what to do instead—without swinging to chaos or giving up entirely

She provided a formula for all the nutrient-dense foods your body needs, at a calorie count that seemed doable while still creating Satiety.Here's the basic, per-meal formula (adjust according to your weight and health goals and your calorie needs). Are you ready? Write this down:30 grams protein + 40 grams carbs (5 or more grams of fiber) + 2 colors of non-starchy plants + 15 grams of healthy fatDo that for breakfast, lunch, and dinner. A snack is half of that, but still the combo.You can (and should) read the whole post here and subscribe to her newsletter…It was like a lightbulb went off, and I knew I needed to talk with her for the podcast.Get Stephanie's RecipesOriginal Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. Sometimes it's cookbook authors, sometimes it's people that make things, Sometimes it's chefs. And today I am talking to my friend Stephanie Meyer, who you all may know of as Fresh, Tart Steph and as now, Stephanie Meyer, a. I always get it wrong. Stephanie.Stephanie A. Meyer:Stephanie A. Dot Meyer. But yes, got it.Stephanie Hansen:And Stephanie has been in our friend group for a very long time and a friend with me for a long time. And Stephanie is always. I feel like a trendsetter. Do you know that you're a trendsetter?Stephanie A. Meyer:No. That's amazing. I don't think anyone's ever called me that before, but. Well, that's really.Stephanie Hansen:Here's what I think. Like, you're not in the trends, like people would think of trends, but you are thinking about things before other people are thinking about them. Because I think you're super well read. You're very bright. You spend a lot of time thinking about science things. So you were the first person that I came across in the food space that was really thinking about blogging in a robust way.Stephanie A. Meyer:Sure. Wow. That was a long time ago.Stephanie Hansen:It was. But that was what you were doing, and you were bringing bloggers together and creating community, which was amazing. Then you were writing a cookbook about Twin City chefs, which also seems probably like a long time ago, but I just picked it up the other day, and the stories and the heartfelt feelings about the Twin Cities chef community was still there.Stephanie A. Meyer:Love it. Thank you.Stephanie Hansen:Then you sort of started thinking about healthy eating and healthy food, and your green broth kind of blew up before anybody else was really talking about that. And you've really gone full circle here into this food journey, as many of my peers start to enter the midlife, menopausal middle, trying to think about not only foods in terms of health, but also some of us have been packing the pounds on over the years and just really like, you wrote something the other day, and I follow you on substack and I follow all your stuff, but you wrote something the other day that just, like, leapt off the page at me. And I sent it to a friend and I thought, I have to podcast with her, and I'm going to see if I can find it here, because I'm going to read it, because I think it will really resonate with food people, but also people that might be in the menopause space, which. So you are on trend, because when Oprah starts talking about Something that you've been talking about for a long time.Stephanie A. Meyer:Right? It's, I mean that. It's very true. And honestly, in this sense, a lot of it is just sort of following what people ask me for. So maybe my, maybe my clients are the trendsetters and I'm just answering their questions.Stephanie Hansen:Okay, so here is what you wrote as we'll say, a nutritional coach. You said, write down this solution and implement it today. Here's the basic per meal formula and adjust according to your weight and health goals and calorie needs. Are you ready? She said, write this down. 30 grams of protein plus 40 grams of carbs, 5 or more grams of fiber, plus 2 colors of non starchy plants and 15 grams of healthy fat. Do that for breakfast, lunch and dinner. A snack is half of that, but still the combo. And I was like blown away that nobody had ever just like spelled that out in a way that felt so clear to me.So can you talk a little bit about your journey and how you got there and how you got to this specific metric and why it's working for people?Stephanie A. Meyer:Oh, I love it. Well, I call that particular formula, I call it the satiety formula. That's how you pronounce that word, by the way. Like, often people will just write back and say, oh my God, huge relief because I was saying satiety. Satiety. I wasn't really sure how to say it. Whatever. So anyway, it's satiety.Right, satiety. And so it is satiety. So that could be your little word nerd, you know, for the day and the week. And it's a very powerful word. And, and I just am kind of hooked on it. And I keep repeating it and I keep hoping that people get on board with me, but I call that the satiety formula. Because when I work with clients, I have been able to see that the thing that gets in people's way is that they're hungry. And, you know, perimenopause, menopause makes you hungrier.Stephanie A. Meyer:And a lot of women notice it. They think it's. Oh, it's because of, you know, hormones. That's it. That, you know, estrogen and progesterone directly affect your appetite. That's not really exactly. It's not that direct. However, it is true because as, as you know, perimenopause sets in.We know what happens. Sleep disruption. Nothing, nothing affects your appetite more than sleep. And you have a bad night of sleep. We know that the average person eats like 3 to extra, 3 to 500 extra calories the next day without trying or knowing it. And so a lot of women come to me and say, I'm doing exactly what I did before. This is like this mysterious 10 pound weight packed on and, and, and I think it's because of estrogen. And then we dive in.I have them take a look at what they're eating, we talk about their appetite. And what I just saw over and over and over again is, oh, women are just hungrier. So we need to get more knowledgeable about what makes you full and a little bit more purposeful about it. And then along came Ozempic and made it all kind of make sense, because ozempic works, or GLP1 medications work because they decrease your appetite. And all of a sudden people realized, oh, I was eating much bigger portions than I realized. Oh, I have a naturally bigger appetite than my sister. I didn't realize this is how she felt. I didn't realize what it feels like to not think about food all day.I didn't realize what it feels like to not, like, be hungry after dinner. And I, and Oprah even said it, she's like, wait a minute, is this what normal people feel? And I have been beaten up my whole life for like, you know, being overweight and having a bigger appetite. And it's just my biology. And so knowing that biology is happening, appetite is bigger. What can you do about it? Maybe a GLP1 medication is an answer. Lots of people don't want to go that route right away. They would rather experiment with creating satiety, which is what GLP1 medicine medications do. Creating satiety with food.Because we naturally have GLP1, we naturally have other satiety hormones. We can eat very specific foods in combination to, like, elicit as much of that, that release of satiety hormone as possible. It's not as powerful as meds, but it's a good experiment. And a lot of people are like, okay, I have a lot of clients. I just met with one this morning who said, I'm too full. And so let's adjust. I love it when I get people there. It's like, oh, now I'm too full.How do we fix that?Stephanie Hansen:It's funny because my first thought after reading your formula was thinking about, I see the plates of food you eat a lot on Instagram. So I was thinking about, like, okay, thinking about what Stephanie's plates look like and then thinking about, like, if I actually ate that amount of food three times a day. Yeah, I haven't eaten that much food since like the fifth grade.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie A. Meyer:Right.Stephanie Hansen:It felt like, wow, would this be what that felt like? And I'm not sure. I'm always on the search and you know, people probably think I have an eating disorder and maybe I do and I don't even know it, but I feel like a lot of women, we are conditioned and we think about food a lot. When it's your business too. I'm always thinking about creating and food is like my art. So it's hard for me to separate the creation of food and wanting to express that way through. They're actually making recipes or thinking about recipes or gardening or creating a beautiful table. Like I'm always thinking about that and then the actual eating piece of it and it gets kind of all mixed up. But some ways in a beautiful way, some ways in a way that feels onerous.Stephanie A. Meyer:Yes, very well said.Stephanie Hansen:And I just think about it all the time and I eat way less than I think about because if I ate all the time, like, But I know, like I have a friend right now who she has an eating disorder and has her whole life. And for the first time as a 55 year old woman, she feels like she's really got a handle on it because she's back to, I hate to say it, but calorie counting. And she was afraid of calorie counting her whole life. Exactly. Like you said, she's like, I wasn't eating enough. I was eating one meal a day. I was eating all the wrong things. And now that I'm like more managing that, eating throughout the day and eating more fruits and vegetables and just like not being so hung up on it, she's like, I feel so much better.Stephanie A. Meyer:Yeah. Yeah. Wow, you said a lot of great things there. I don't think you have an eating disorder. I mean, welcome to being a woman in the United States. It is just relentless. And then social media has probably made it worse. Although frankly, it wasn't all that great, you know, pre social media.So I don't know. There's, there's a lot of good info. I see a lot of better info. Maybe it's because of the way I curate, curate my social media feed, but I feel like the messages are shifting and changing and I think that's good. But you're right, I mean, it's just, it's insanity and it's really difficult. Calories, you know, matter, like buried in that formula is, you know, carb or macros, the macronutrients of protein, carbs and Fat, they each have calories associated with them. So carbs have 4 calories per gram, protein has 4 calories per gram, fat has 9 calories per. And so when you build a meal around the satiety formula, there is, there's calorie control kind of built into it.And so that meal, if you put together that exact formula of a meal, is going to come out to around 400 calories. 400 calories per meal is a pretty good place for women to start. I mean, it's probably not enough. And I say that in that, in that particular essay. 400 calories per meal, if you only ate three meals a day, would obviously be 1200 calories. A lot of women historically have been aiming for 1200 calories a day and it's not enough, right? It backfires because you end up so hungry that you do overeat in the evening and invisible ways. It's not enough nutrients to, you know, build muscle. And muscle is really how you keep your metabolism ticking along, especially as we age.Uh, so 1200 calories, isn't it? That, that's the calorie count for like my three year old niece, that's how many calories a day she should be eating. So not a grown woman. Unless of course, you're, I don't know, Sue Ellison, you're like 4 foot 10 and you're, you know, an older age. Like she doesn't need a ton of calories and I'm quite sure she probably doesn't eat a ton of food because she's just like an adorable tiny little thing. Um, I'm six feet tall and I'm super active and 1200 calories a day would be insane. Lots of bad things start to happen if you do that. Your hair falls out, you start to lose muscle, you start to lose bone, you start to have low energy. It's depressing.You compromise your gut health. Like, we're not going there. Nuance is very hard to portray on social media. And you know, anywhere the nuance is that yes, 1200 is too low, but most Americans are actually over consuming calories and our food environment is high calorie, low satiety. You just, we know that that's what restaurants tend to sell. It's what snack foods are. It's what, you know, most of our food environment, kind of the ultra processed food stuff. And so once you know that, you can start to push up against it.And most women, I find this, really feel like they are going to gain weight if they're full, which is a Little bit getting at what you said. Like, you look at that plate of food that I put on Instagram, most of those plates of food are, like, between 300 and 400 calories. Like, they're not even that many calories. But I'm really good at getting a lot of food packed into 400 calories so that you can experience satiety, but also the nutrient density part of it. It's a lot of color, a lot of veggies, a lot of fiber, you know, the right amount of protein, that kind of thing. And I think that's a really. It. It's a worth thinking about.Wow. I have been programmed to feel healthy when I'm hungry and to feel like I'm doing things right if I'm hungry and that if I'm satisfied and full, then I'm going to gain weight. That's a very real fear. And it's not just for people who have an eating disorder. It's. I would say it's pretty typical for all American women. So you hit on it.Stephanie Hansen:We're always trying to balance not only for our. Our health, for ourselves, but also our partners, our children. You know, a lot of women are the caregivers, and we're putting this food out there.Stephanie A. Meyer:Yeah.Stephanie Hansen:And wanting to also, like, I don't want. Just speaking for myself, I don't want food to be, like, depressing, not fun. Like, also creating an environment where food can be celebration and all those things. How, like, okay, so I know you're coaching all these women and they're having all this success because they're feeling more full, they're eating more well balanced, they're following your formula. But then it feels like real life enters in sometimes and we have that third glass of wine, or we're going out to dinner on Friday and Saturday night. My challenge, like, I could never calorie count because if I go to dinner at a good place on a Friday night, the calories in that food, I know I can't even keep track of because they put so much butter in it. Or it's just you. You don't know how restaurant food is made and why it tastes so good.Stephanie A. Meyer:And all those things you fear are true.Yes. It's so true. I have that conversation actually with my clients because we strategize around. Okay. There's a couple of ways you can approach it. One, if you are going out for dinner too often, obviously it's a little bit of a job hazard for someone like you and our friend group. But if you're eating out too often then then you're going to have to make some decisions about the food that you order in restaurants that are probably more restrictive than what I would tell someone if they were going out for dinner every other week. Right.Like if you're going out for dinner, you know, once every couple of weeks and you really are hungry and you want to go to Bar La Grassa and get pasta, then go do that, enjoy it, it's fine. If you, if you are made this other decision, like you're going to eat out a lot and you have health goals that you want to meet, then you're going to have to strategize a little bit more thoroughly about how you approach eating in restaurants. Because everything you said is just true. Like their job is to coax as much fat and sodium into a dish so that you crave it and you want to come back for it. Like they're in the midst of selling food, which is fine. But when you know that, then you can kind of plan around it. So one way that we strategize and again, it comes down to very individual, you know, response. Which is why I don't really do a lot of group coaching.I really do one on one coaching because everybody's so different. Like the group stuff. Teaching a course has been amazing and gives a good overview, but this is where we kind of get into this nitty gritty and make a decision. Okay, I am going out for dinner. The old way is to try to save up the calories and not eat much during the day and then try to be moderate at dinner. Well, good luck with that because those meals, you know, if you had a per bite calorie count, it would be really high, let's say. And even if you did, you know, a pretty good job of ordering like, you know, some protein, some veggies, you know, had only two glasses of wine, let's say, kind of a thing, you're still going to end up blowing past where you would want to be, especially if you didn't eat anything earlier in the day. So what I like to have people do is take a look at the satiety formula, eat the real breakfast.Because what you eat for breakfast has a huge influence of how hungry you are at 4 in the afternoon. So eat the breakfast, eat the lunch, have a snack that is, you know, that same balance of things where it's protein, it's some carbs and it's some colorful veggies because then you're turning up the volume on your own satiety and that gives you natural discipline, like when you're full and you arrive at the restaurant, and let's say I'll just use the parallel example of someone taking a GLP1 medication, which is much more powerful, as we've said. But if you're taking a GLP1 and you're not hungry, you're not going to overeat at the restaurant. So let's back it up to the person who's just using food to create satiety. If you show up at a restaurant and you're not starving, you are going to have discipline that you wouldn't have otherwise. You're going to be able to make better decisions and then you're going to have the knowledge, okay, well, I'm going to have a pretty high fat meal, right? I'm going to do steak, I'm going to do roasted veggies. Then in that case, I tell women, you can probably back off on the carbs in that meal. I'm not saying be keto and low carb and, you know, go eat like a stick of butter for dinner.But when you're doing a good job, most of the meals, most of the days, when you get to a restaurant, if you still enjoy it, maybe skip the carbs because a lot of them aren't that great. It's like you can have rice at home. Is that that special thing about this restaurant? Fries? Sometimes they're amazing. They're like my favorite food. But if they're marginal, I am not going to eat crappy fries. Like, that's not going to be my thing. I'm going to focus on having, you know, a great burger. And I'm gluten free.Gluten free buns are bad. And so if I get a burger, I just get a really great burger. I probably get cheese on it, I get an amazing salad. I eat those two things together, skip the fries or just have a couple. And I love that meal. It's special. It's much richer and kind of more fun than anything I would make for myself at home. And it's going to work.And so that's the way you can kind of strategize. And that means nuance. That means that calories matter, but we don't have to completely obsess over them and count points and, you know, try to estimate, you know, the calories in, you know, whatever, a plate of pasta, bar la grassa, which would be impossible and also might really freak you out. And so you just have to write, have, have knowledge. And so when I do have people track, but I have them track in order to, to create and plan. So I have their track ahead of times. Like you're about to eat breakfast, use an app to create a meal that's going to fit the formula. And the app can help you do that because it's just a database full of, you know, tons of food and tons of info about food.So what, does that make sense?Stephanie Hansen:Yeah, it does. It's exactly the opposite of what I do because I starve.Stephanie A. Meyer:I noticed it like when, when I was writing more about restaurants in the Twin Cities and I learned pretty fast. If I show up at a restaurant starving, it is like, you know, game on, and it's not going to work. It works a lot better if I show up and I'm like normal hungry for dinner and I make the effort to eat some salad first, eat some veggies first, start with protein way, play down the carbs and you know, and if I'm going to have something to drink, I'm probably going to go for a glass of wine versus a cocktail because the cocktail is just going to have so many more calories in it. So. Yeah, because calories matter. So it's like that's the nuance. If you think that calories don't matter, then you're completely losing the script. But if you're completely obsessed with them and you try to restrict yourself, down, down, down, down, down, that's going to backfire and fail too.So we're aiming in that middle place.Stephanie Hansen:I, I love this about you, that you're very moderate in your approach and there's room for error and there's room for Oops. Fell off the wagon last night. Like, let me get back started this next morning. What apps do you like for people?Stephanie A. Meyer:Yeah, I really. Whatever one people enjoy using. So I have a lot of clients that used to do Weight Watchers. The Weight Watchers app used to be completely worthless because you couldn't see the macronutrients on it. You couldn't see protein, carbs and fiber and fat. Now you can. Like they've updated the app. So I have.If you are a person who's really comfortable in the Weight Watchers app, then there's no need to switch, you know, to something else. Some people pay for MyFitnessPal, that's fine and great. The free My Fitness Pal isn't so helpful. It's really hard to see what you're doing. I have clients use Carb Manager if they've never used an app before because it's free. And it's like so easy to use. The database is fantastic. The caveat with that is you can tell by the name that it's meant for people who are really obsessed with carbs.Maybe they have diabetes, they're doing keto, we don't use it that way. So we have to go in and change the settings to custom and then plug our formula that we map out for people in it. And then they know, they're like, okay, this is how many grams of protein I need to be aiming for in a meal. And the way you figure that out is by putting, you know, okay, I'm thinking about having two eggs and a couple of chicken sausages and you know, some of this Dave's killer bread toast and, and some strawberries. Where does that get me? And then, you know, okay, well that's not quite there. How can I change it? And then we work on changing it so that you really get that satiety with little tweaks.Stephanie Hansen:What is a typical client of yours look like?Stephanie A. Meyer:Yeah, there kind of isn't one, which I think is so fun. I mean, I've had women, I've had moms who've bought coaching for their 20 year old daughters. How fun is that to have a mom who wants their daughter to ignore diet culture and understand. And I love coaching those young women because they are, they catch on so fast and, and, and then all of their friends want to know what they're doing and all of a sudden they're telling their friends how to do things differently. And they're, you know, they're just a health conscious group of people. They're drinking a lot less, they're already kind of working out, they're great about water, you know, and they have their little Stanley cups and they take them everywhere. It's very fun. I have clients who are in their 80s who are, you know, definitely not perimenopausal, but who are really wanting to not be frail and who do not want to lose their independence and their mobility.And that is really fun because talk about a generational shift in how to eat, just very, very different. And then the majority are probably somewhere between the age of 40 and 65. Mostly women who are experiencing perimenopausal symptoms or menopause and starting to gain weight, feel like they don't know why and really want to like, stop. So that's, that's the majority. And then, and then I've got, you know, women who are, I've probably got, I don't know, six clients Right now who are taking Ozempic, and they want to make sure that they're really covering their basis with nutrition, because Ozempic is a pretty miraculous medication. But you can also screw it up. I mean, if you just don't eat, then you're going to create a mess. And so all of the ways that I talk about eating like that satiety formula, absolutely applies to Ozempic.You have to make sure you're eating enough protein, you have to make sure you're eating fiber. You have to get that. You have to work to get the nutrition in when you're not that hungry.Stephanie Hansen:So, yeah, and, and when you look at what, what do you think gets someone to the point where they hire a coach about nutrition?Stephanie A. Meyer:I love this question. I just, I asked ChatGPT this question the other day, like, I was having a conversation with our friend Tracy Morgan, because we were talking about women who are, you know, even if they're getting laid off from a job, they will still go get their hair done. They will still get Botox. They will still, you know, those are essential. What makes. I'd love your feedback on this, frankly. What makes. Because you're an amazing marketer, what makes your health and nutrition feel as essential as, like, getting your nails done, getting your hair done in skin care, where you will absolutely, you know, budget however much that is for you and, and keep it vital.And, and I think the answer in terms of people that hire me is that they, they, they just realize that their same groove repeated is not working. You know, they've like, given it their all. They have decided to join a gym, they have decided to eat more protein, and it isn't getting them where they wanted to. And the promise of doing those things is not showing up. And they realize, okay, I do need a little bit more information than just work out and eat protein.Stephanie Hansen:And I feel like we're for sure in recessionary times, but no one has called it that yet.Stephanie A. Meyer:Oh, God. For sure. Yes.Stephanie Hansen:The way that people are spending money is shifting the way that people are. I mean, food is costing 30% more, so that's part of it and also what we value. So I guess the answer to that is to see yourself as worth it because you prioritize your kids, you'll prioritize your dog, you'll prioritize basically everything in your life before yourself. If you're like most women that I know.Stephanie A. Meyer:Yep, I think that's absolutely it. And I think there is fear. There's fear of the food being depressing or feeling Restrictive. There's fear of, you know, being told to go do super hardcore workouts. There's fear of the loss of, you know, a whole time in your life where you didn't have to care about this stuff and now you have to start. And grief and shame around all of it. And all I can say is that it's. It's none of those things like it is.And then there's also guilt. There is the guilt of focusing on yourself. That one we are going to do. We are going to create a focus on you and your health. Sometimes it brings up some, you know, conflict with a partner. You know, if you've got a partner who likes to eat a certain way and all of a sudden you're wanting to make some shifts that can be in the mix. There's. We have very deep conversations about the fact, you know, I've got some women who have had a terrible relationship, not a terrible relationship with their mom, but a terrible conversation, a lifetime conversation with their mom about their weight, a mom critical of their weight and critical what they're eating.And they just don't even want to open Pandora's box. They don't want to look inside and see the grief there. And so I understand all of those reasons, but that's why I try to make it really fun and very doable. I mean, the formula piece really kind of came out of me just constantly challenging myself. What can I offer that can tell you exactly what to do? Yeah, and I love do it is up to you.Stephanie HansenI feel like a book is coming for you too. I don't know if you're thinking about it, but I'd love to see, like, the plates and the size of portions and like, really taking this formula to the next level. Of course I'm always thinking about books because that's what I do.:Stephanie A. Meyer:But, yeah, I'm not. I'm not super dying to write a book. I gotta say, so hard.Stephanie Hansen:Stephanie, if people want to hire you as a nutritional coach, how do they do that? Because I know a lot of people are going to listen to this podcast and want more information.Stephanie A. Meyer:Oh, I love it. Thank you for having me. I miss you. This is really same laughing, awesome. So I would say, I mean, a couple different ways. One, I am stephanie.ameyer on Instagram, and that's a great way to reach out to me. And I post these meals that we're talking about almost every day to help people. My substack is the Project Vibrancy newsletter.You can definitely reach me there. And then my Blog Fresh Tarts. You can reach me there. So I'm pretty easy to find, actually. I'm kind of all over the place. But yeah, send me a note through Instagram or reach out through substack, I would say are the two best ways. Plus you can see a lot of how I think and talk about food and share recipes and all of that is happening in both of those places.Stephanie Hansen:And one last question, because we talked about budgeting and that people don't prioritize themselves. Is there, if someone was going to budget for you in their life to make some substantial changes, like is there a weekly or a monthly just sort of cost that people can plan for so they can put the emphasis back on themselves?Stephanie A. Meyer:Right. So in a few different ways, I mean, I. If someone is really wanting to make a shift and they've been failing, I really just recommend coaching with me because everything is included with that. I include my course, which is where we learn about menopause and perimenopause and what that means for nutrition. I include the project, pregnancy, meal plans, all sorts of other recipes, everything else. And then we meet and talk about where you are, your age, your activity level, whatever. And it's very affordable. It's like 100 bucks an hour.But I include all the other things and I do four sessions. If someone think about that because like.Stephanie Hansen:My Gym membership is $225 a month, so I can play pickleball eight times a month.Stephanie A. Meyer:I mean that is exactly it. It's like. And I have several clients who continue on with me. You don't have to, but because we develop this relationship and I hold people accountable and then that can go on. I do meal plans. If people just want meal plans, that can happen. And that's a monthly fee of like $25. And it's just an entrepreneur so cheap and, and save so much money.That's the really fun thing about meal planning, especially with grocery costs, is that, you know, we. I forget what percentage of American food ends up in the trash. It's a third. And it's probably true for a lot of people's refrigerators too. And so when you meal plan, that is a great thing. You really do. Less takeout, any throwaway, a lot less food.Stephanie Hansen:I love it.Stephanie A. Meyer:So those things are those, those things are possible. So yeah, I've got different ways. And then of course I suggest for a lot of people two other things. One, a lot of health plans cover nutrition coaching. And so I generate a receipt for people. You get reimbursed and that is free, then free. Obviously not free, but you know what I mean. And then if you use PayPal, Shop Pay, I've got a lot of people who pay in installments, and then you just spread the fee out over.So anyway, it's all of those things. And I love the question about where do you prioritize the cost of your health? Not just on the healthcare side, where things are going wrong, but on the prevention side, where it's going.Stephanie Hansen:Right, Right.Stephanie A. Meyer:And that's just a question we can leave people with to ponder.Stephanie Hansen:Okay. I love it. Thank you so much for joining me. I'm gonna put this podcast up. I'm gonna present it on Friday. I'm gonna release it. I'm gonna put the show notes in.Stephanie A. Meyer:Beautiful.Stephanie Hansen:Just keep on keeping on. I just was moved by what you wrote, and it was so clear, and it just really struck home with me. And I thought people need to hear this message. So thanks for joining me today.Stephanie A. Meyer:Thank you so much. I love it.Stephanie Hansen:We'll talk soon. Okay, bye.Stephanie A. Meyer:Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

She provided a formula for all the nutrient-dense foods your body needs, at a calorie count that seemed doable while still creating Satiety.Here's the basic, per-meal formula (adjust according to your weight and health goals and your calorie needs). Are you ready? Write this down:30 grams protein + 40 grams carbs (5 or more grams of fiber) + 2 colors of non-starchy plants + 15 grams of healthy fatDo that for breakfast, lunch, and dinner. A snack is half of that, but still the combo.You can (and should) read the whole post here and subscribe to her newsletter…It was like a lightbulb went off, and I knew I needed to talk with her for the podcast.Get Stephanie's RecipesOriginal Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. Sometimes it's cookbook authors, sometimes it's people that make things, Sometimes it's chefs. And today I am talking to my friend Stephanie Meyer, who you all may know of as Fresh, Tart Steph and as now, Stephanie Meyer, a. I always get it wrong. Stephanie.Stephanie A. Meyer:Stephanie A. Dot Meyer. But yes, got it.Stephanie Hansen:And Stephanie has been in our friend group for a very long time and a friend with me for a long time. And Stephanie is always. I feel like a trendsetter. Do you know that you're a trendsetter?Stephanie A. Meyer:No. That's amazing. I don't think anyone's ever called me that before, but. Well, that's really.Stephanie Hansen:Here's what I think. Like, you're not in the trends, like people would think of trends, but you are thinking about things before other people are thinking about them. Because I think you're super well read. You're very bright. You spend a lot of time thinking about science things. So you were the first person that I came across in the food space that was really thinking about blogging in a robust way.Stephanie A. Meyer:Sure. Wow. That was a long time ago.Stephanie Hansen:It was. But that was what you were doing, and you were bringing bloggers together and creating community, which was amazing. Then you were writing a cookbook about Twin City chefs, which also seems probably like a long time ago, but I just picked it up the other day, and the stories and the heartfelt feelings about the Twin Cities chef community was still there.Stephanie A. Meyer:Love it. Thank you.Stephanie Hansen:Then you sort of started thinking about healthy eating and healthy food, and your green broth kind of blew up before anybody else was really talking about that. And you've really gone full circle here into this food journey, as many of my peers start to enter the midlife, menopausal middle, trying to think about not only foods in terms of health, but also some of us have been packing the pounds on over the years and just really like, you wrote something the other day, and I follow you on substack and I follow all your stuff, but you wrote something the other day that just, like, leapt off the page at me. And I sent it to a friend and I thought, I have to podcast with her, and I'm going to see if I can find it here, because I'm going to read it, because I think it will really resonate with food people, but also people that might be in the menopause space, which. So you are on trend, because when Oprah starts talking about Something that you've been talking about for a long time.Stephanie A. Meyer:Right? It's, I mean that. It's very true. And honestly, in this sense, a lot of it is just sort of following what people ask me for. So maybe my, maybe my clients are the trendsetters and I'm just answering their questions.Stephanie Hansen:Okay, so here is what you wrote as we'll say, a nutritional coach. You said, write down this solution and implement it today. Here's the basic per meal formula and adjust according to your weight and health goals and calorie needs. Are you ready? She said, write this down. 30 grams of protein plus 40 grams of carbs, 5 or more grams of fiber, plus 2 colors of non starchy plants and 15 grams of healthy fat. Do that for breakfast, lunch and dinner. A snack is half of that, but still the combo. And I was like blown away that nobody had ever just like spelled that out in a way that felt so clear to me.So can you talk a little bit about your journey and how you got there and how you got to this specific metric and why it's working for people?Stephanie A. Meyer:Oh, I love it. Well, I call that particular formula, I call it the satiety formula. That's how you pronounce that word, by the way. Like, often people will just write back and say, oh my God, huge relief because I was saying satiety. Satiety. I wasn't really sure how to say it. Whatever. So anyway, it's satiety.Right, satiety. And so it is satiety. So that could be your little word nerd, you know, for the day and the week. And it's a very powerful word. And, and I just am kind of hooked on it. And I keep repeating it and I keep hoping that people get on board with me, but I call that the satiety formula. Because when I work with clients, I have been able to see that the thing that gets in people's way is that they're hungry. And, you know, perimenopause, menopause makes you hungrier.Stephanie A. Meyer:And a lot of women notice it. They think it's. Oh, it's because of, you know, hormones. That's it. That, you know, estrogen and progesterone directly affect your appetite. That's not really exactly. It's not that direct. However, it is true because as, as you know, perimenopause sets in.We know what happens. Sleep disruption. Nothing, nothing affects your appetite more than sleep. And you have a bad night of sleep. We know that the average person eats like 3 to extra, 3 to 500 extra calories the next day without trying or knowing it. And so a lot of women come to me and say, I'm doing exactly what I did before. This is like this mysterious 10 pound weight packed on and, and, and I think it's because of estrogen. And then we dive in.I have them take a look at what they're eating, we talk about their appetite. And what I just saw over and over and over again is, oh, women are just hungrier. So we need to get more knowledgeable about what makes you full and a little bit more purposeful about it. And then along came Ozempic and made it all kind of make sense, because ozempic works, or GLP1 medications work because they decrease your appetite. And all of a sudden people realized, oh, I was eating much bigger portions than I realized. Oh, I have a naturally bigger appetite than my sister. I didn't realize this is how she felt. I didn't realize what it feels like to not think about food all day.I didn't realize what it feels like to not, like, be hungry after dinner. And I, and Oprah even said it, she's like, wait a minute, is this what normal people feel? And I have been beaten up my whole life for like, you know, being overweight and having a bigger appetite. And it's just my biology. And so knowing that biology is happening, appetite is bigger. What can you do about it? Maybe a GLP1 medication is an answer. Lots of people don't want to go that route right away. They would rather experiment with creating satiety, which is what GLP1 medicine medications do. Creating satiety with food.Because we naturally have GLP1, we naturally have other satiety hormones. We can eat very specific foods in combination to, like, elicit as much of that, that release of satiety hormone as possible. It's not as powerful as meds, but it's a good experiment. And a lot of people are like, okay, I have a lot of clients. I just met with one this morning who said, I'm too full. And so let's adjust. I love it when I get people there. It's like, oh, now I'm too full.How do we fix that?Stephanie Hansen:It's funny because my first thought after reading your formula was thinking about, I see the plates of food you eat a lot on Instagram. So I was thinking about, like, okay, thinking about what Stephanie's plates look like and then thinking about, like, if I actually ate that amount of food three times a day. Yeah, I haven't eaten that much food since like the fifth grade.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie A. Meyer:Right.Stephanie Hansen:It felt like, wow, would this be what that felt like? And I'm not sure. I'm always on the search and you know, people probably think I have an eating disorder and maybe I do and I don't even know it, but I feel like a lot of women, we are conditioned and we think about food a lot. When it's your business too. I'm always thinking about creating and food is like my art. So it's hard for me to separate the creation of food and wanting to express that way through. They're actually making recipes or thinking about recipes or gardening or creating a beautiful table. Like I'm always thinking about that and then the actual eating piece of it and it gets kind of all mixed up. But some ways in a beautiful way, some ways in a way that feels onerous.Stephanie A. Meyer:Yes, very well said.Stephanie Hansen:And I just think about it all the time and I eat way less than I think about because if I ate all the time, like, But I know, like I have a friend right now who she has an eating disorder and has her whole life. And for the first time as a 55 year old woman, she feels like she's really got a handle on it because she's back to, I hate to say it, but calorie counting. And she was afraid of calorie counting her whole life. Exactly. Like you said, she's like, I wasn't eating enough. I was eating one meal a day. I was eating all the wrong things. And now that I'm like more managing that, eating throughout the day and eating more fruits and vegetables and just like not being so hung up on it, she's like, I feel so much better.Stephanie A. Meyer:Yeah. Yeah. Wow, you said a lot of great things there. I don't think you have an eating disorder. I mean, welcome to being a woman in the United States. It is just relentless. And then social media has probably made it worse. Although frankly, it wasn't all that great, you know, pre social media.So I don't know. There's, there's a lot of good info. I see a lot of better info. Maybe it's because of the way I curate, curate my social media feed, but I feel like the messages are shifting and changing and I think that's good. But you're right, I mean, it's just, it's insanity and it's really difficult. Calories, you know, matter, like buried in that formula is, you know, carb or macros, the macronutrients of protein, carbs and Fat, they each have calories associated with them. So carbs have 4 calories per gram, protein has 4 calories per gram, fat has 9 calories per. And so when you build a meal around the satiety formula, there is, there's calorie control kind of built into it.And so that meal, if you put together that exact formula of a meal, is going to come out to around 400 calories. 400 calories per meal is a pretty good place for women to start. I mean, it's probably not enough. And I say that in that, in that particular essay. 400 calories per meal, if you only ate three meals a day, would obviously be 1200 calories. A lot of women historically have been aiming for 1200 calories a day and it's not enough, right? It backfires because you end up so hungry that you do overeat in the evening and invisible ways. It's not enough nutrients to, you know, build muscle. And muscle is really how you keep your metabolism ticking along, especially as we age.Uh, so 1200 calories, isn't it? That, that's the calorie count for like my three year old niece, that's how many calories a day she should be eating. So not a grown woman. Unless of course, you're, I don't know, Sue Ellison, you're like 4 foot 10 and you're, you know, an older age. Like she doesn't need a ton of calories and I'm quite sure she probably doesn't eat a ton of food because she's just like an adorable tiny little thing. Um, I'm six feet tall and I'm super active and 1200 calories a day would be insane. Lots of bad things start to happen if you do that. Your hair falls out, you start to lose muscle, you start to lose bone, you start to have low energy. It's depressing.You compromise your gut health. Like, we're not going there. Nuance is very hard to portray on social media. And you know, anywhere the nuance is that yes, 1200 is too low, but most Americans are actually over consuming calories and our food environment is high calorie, low satiety. You just, we know that that's what restaurants tend to sell. It's what snack foods are. It's what, you know, most of our food environment, kind of the ultra processed food stuff. And so once you know that, you can start to push up against it.And most women, I find this, really feel like they are going to gain weight if they're full, which is a Little bit getting at what you said. Like, you look at that plate of food that I put on Instagram, most of those plates of food are, like, between 300 and 400 calories. Like, they're not even that many calories. But I'm really good at getting a lot of food packed into 400 calories so that you can experience satiety, but also the nutrient density part of it. It's a lot of color, a lot of veggies, a lot of fiber, you know, the right amount of protein, that kind of thing. And I think that's a really. It. It's a worth thinking about.Wow. I have been programmed to feel healthy when I'm hungry and to feel like I'm doing things right if I'm hungry and that if I'm satisfied and full, then I'm going to gain weight. That's a very real fear. And it's not just for people who have an eating disorder. It's. I would say it's pretty typical for all American women. So you hit on it.Stephanie Hansen:We're always trying to balance not only for our. Our health, for ourselves, but also our partners, our children. You know, a lot of women are the caregivers, and we're putting this food out there.Stephanie A. Meyer:Yeah.Stephanie Hansen:And wanting to also, like, I don't want. Just speaking for myself, I don't want food to be, like, depressing, not fun. Like, also creating an environment where food can be celebration and all those things. How, like, okay, so I know you're coaching all these women and they're having all this success because they're feeling more full, they're eating more well balanced, they're following your formula. But then it feels like real life enters in sometimes and we have that third glass of wine, or we're going out to dinner on Friday and Saturday night. My challenge, like, I could never calorie count because if I go to dinner at a good place on a Friday night, the calories in that food, I know I can't even keep track of because they put so much butter in it. Or it's just you. You don't know how restaurant food is made and why it tastes so good.Stephanie A. Meyer:And all those things you fear are true.Yes. It's so true. I have that conversation actually with my clients because we strategize around. Okay. There's a couple of ways you can approach it. One, if you are going out for dinner too often, obviously it's a little bit of a job hazard for someone like you and our friend group. But if you're eating out too often then then you're going to have to make some decisions about the food that you order in restaurants that are probably more restrictive than what I would tell someone if they were going out for dinner every other week. Right.Like if you're going out for dinner, you know, once every couple of weeks and you really are hungry and you want to go to Bar La Grassa and get pasta, then go do that, enjoy it, it's fine. If you, if you are made this other decision, like you're going to eat out a lot and you have health goals that you want to meet, then you're going to have to strategize a little bit more thoroughly about how you approach eating in restaurants. Because everything you said is just true. Like their job is to coax as much fat and sodium into a dish so that you crave it and you want to come back for it. Like they're in the midst of selling food, which is fine. But when you know that, then you can kind of plan around it. So one way that we strategize and again, it comes down to very individual, you know, response. Which is why I don't really do a lot of group coaching.I really do one on one coaching because everybody's so different. Like the group stuff. Teaching a course has been amazing and gives a good overview, but this is where we kind of get into this nitty gritty and make a decision. Okay, I am going out for dinner. The old way is to try to save up the calories and not eat much during the day and then try to be moderate at dinner. Well, good luck with that because those meals, you know, if you had a per bite calorie count, it would be really high, let's say. And even if you did, you know, a pretty good job of ordering like, you know, some protein, some veggies, you know, had only two glasses of wine, let's say, kind of a thing, you're still going to end up blowing past where you would want to be, especially if you didn't eat anything earlier in the day. So what I like to have people do is take a look at the satiety formula, eat the real breakfast.Because what you eat for breakfast has a huge influence of how hungry you are at 4 in the afternoon. So eat the breakfast, eat the lunch, have a snack that is, you know, that same balance of things where it's protein, it's some carbs and it's some colorful veggies because then you're turning up the volume on your own satiety and that gives you natural discipline, like when you're full and you arrive at the restaurant, and let's say I'll just use the parallel example of someone taking a GLP1 medication, which is much more powerful, as we've said. But if you're taking a GLP1 and you're not hungry, you're not going to overeat at the restaurant. So let's back it up to the person who's just using food to create satiety. If you show up at a restaurant and you're not starving, you are going to have discipline that you wouldn't have otherwise. You're going to be able to make better decisions and then you're going to have the knowledge, okay, well, I'm going to have a pretty high fat meal, right? I'm going to do steak, I'm going to do roasted veggies. Then in that case, I tell women, you can probably back off on the carbs in that meal. I'm not saying be keto and low carb and, you know, go eat like a stick of butter for dinner.But when you're doing a good job, most of the meals, most of the days, when you get to a restaurant, if you still enjoy it, maybe skip the carbs because a lot of them aren't that great. It's like you can have rice at home. Is that that special thing about this restaurant? Fries? Sometimes they're amazing. They're like my favorite food. But if they're marginal, I am not going to eat crappy fries. Like, that's not going to be my thing. I'm going to focus on having, you know, a great burger. And I'm gluten free.Gluten free buns are bad. And so if I get a burger, I just get a really great burger. I probably get cheese on it, I get an amazing salad. I eat those two things together, skip the fries or just have a couple. And I love that meal. It's special. It's much richer and kind of more fun than anything I would make for myself at home. And it's going to work.And so that's the way you can kind of strategize. And that means nuance. That means that calories matter, but we don't have to completely obsess over them and count points and, you know, try to estimate, you know, the calories in, you know, whatever, a plate of pasta, bar la grassa, which would be impossible and also might really freak you out. And so you just have to write, have, have knowledge. And so when I do have people track, but I have them track in order to, to create and plan. So I have their track ahead of times. Like you're about to eat breakfast, use an app to create a meal that's going to fit the formula. And the app can help you do that because it's just a database full of, you know, tons of food and tons of info about food.So what, does that make sense?Stephanie Hansen:Yeah, it does. It's exactly the opposite of what I do because I starve.Stephanie A. Meyer:I noticed it like when, when I was writing more about restaurants in the Twin Cities and I learned pretty fast. If I show up at a restaurant starving, it is like, you know, game on, and it's not going to work. It works a lot better if I show up and I'm like normal hungry for dinner and I make the effort to eat some salad first, eat some veggies first, start with protein way, play down the carbs and you know, and if I'm going to have something to drink, I'm probably going to go for a glass of wine versus a cocktail because the cocktail is just going to have so many more calories in it. So. Yeah, because calories matter. So it's like that's the nuance. If you think that calories don't matter, then you're completely losing the script. But if you're completely obsessed with them and you try to restrict yourself, down, down, down, down, down, that's going to backfire and fail too.So we're aiming in that middle place.Stephanie Hansen:I, I love this about you, that you're very moderate in your approach and there's room for error and there's room for Oops. Fell off the wagon last night. Like, let me get back started this next morning. What apps do you like for people?Stephanie A. Meyer:Yeah, I really. Whatever one people enjoy using. So I have a lot of clients that used to do Weight Watchers. The Weight Watchers app used to be completely worthless because you couldn't see the macronutrients on it. You couldn't see protein, carbs and fiber and fat. Now you can. Like they've updated the app. So I have.If you are a person who's really comfortable in the Weight Watchers app, then there's no need to switch, you know, to something else. Some people pay for MyFitnessPal, that's fine and great. The free My Fitness Pal isn't so helpful. It's really hard to see what you're doing. I have clients use Carb Manager if they've never used an app before because it's free. And it's like so easy to use. The database is fantastic. The caveat with that is you can tell by the name that it's meant for people who are really obsessed with carbs.Maybe they have diabetes, they're doing keto, we don't use it that way. So we have to go in and change the settings to custom and then plug our formula that we map out for people in it. And then they know, they're like, okay, this is how many grams of protein I need to be aiming for in a meal. And the way you figure that out is by putting, you know, okay, I'm thinking about having two eggs and a couple of chicken sausages and you know, some of this Dave's killer bread toast and, and some strawberries. Where does that get me? And then, you know, okay, well that's not quite there. How can I change it? And then we work on changing it so that you really get that satiety with little tweaks.Stephanie Hansen:What is a typical client of yours look like?Stephanie A. Meyer:Yeah, there kind of isn't one, which I think is so fun. I mean, I've had women, I've had moms who've bought coaching for their 20 year old daughters. How fun is that to have a mom who wants their daughter to ignore diet culture and understand. And I love coaching those young women because they are, they catch on so fast and, and, and then all of their friends want to know what they're doing and all of a sudden they're telling their friends how to do things differently. And they're, you know, they're just a health conscious group of people. They're drinking a lot less, they're already kind of working out, they're great about water, you know, and they have their little Stanley cups and they take them everywhere. It's very fun. I have clients who are in their 80s who are, you know, definitely not perimenopausal, but who are really wanting to not be frail and who do not want to lose their independence and their mobility.And that is really fun because talk about a generational shift in how to eat, just very, very different. And then the majority are probably somewhere between the age of 40 and 65. Mostly women who are experiencing perimenopausal symptoms or menopause and starting to gain weight, feel like they don't know why and really want to like, stop. So that's, that's the majority. And then, and then I've got, you know, women who are, I've probably got, I don't know, six clients Right now who are taking Ozempic, and they want to make sure that they're really covering their basis with nutrition, because Ozempic is a pretty miraculous medication. But you can also screw it up. I mean, if you just don't eat, then you're going to create a mess. And so all of the ways that I talk about eating like that satiety formula, absolutely applies to Ozempic.You have to make sure you're eating enough protein, you have to make sure you're eating fiber. You have to get that. You have to work to get the nutrition in when you're not that hungry.Stephanie Hansen:So, yeah, and, and when you look at what, what do you think gets someone to the point where they hire a coach about nutrition?Stephanie A. Meyer:I love this question. I just, I asked ChatGPT this question the other day, like, I was having a conversation with our friend Tracy Morgan, because we were talking about women who are, you know, even if they're getting laid off from a job, they will still go get their hair done. They will still get Botox. They will still, you know, those are essential. What makes. I'd love your feedback on this, frankly. What makes. Because you're an amazing marketer, what makes your health and nutrition feel as essential as, like, getting your nails done, getting your hair done in skin care, where you will absolutely, you know, budget however much that is for you and, and keep it vital.And, and I think the answer in terms of people that hire me is that they, they, they just realize that their same groove repeated is not working. You know, they've like, given it their all. They have decided to join a gym, they have decided to eat more protein, and it isn't getting them where they wanted to. And the promise of doing those things is not showing up. And they realize, okay, I do need a little bit more information than just work out and eat protein.Stephanie Hansen:And I feel like we're for sure in recessionary times, but no one has called it that yet.Stephanie A. Meyer:Oh, God. For sure. Yes.Stephanie Hansen:The way that people are spending money is shifting the way that people are. I mean, food is costing 30% more, so that's part of it and also what we value. So I guess the answer to that is to see yourself as worth it because you prioritize your kids, you'll prioritize your dog, you'll prioritize basically everything in your life before yourself. If you're like most women that I know.Stephanie A. Meyer:Yep, I think that's absolutely it. And I think there is fear. There's fear of the food being depressing or feeling Restrictive. There's fear of, you know, being told to go do super hardcore workouts. There's fear of the loss of, you know, a whole time in your life where you didn't have to care about this stuff and now you have to start. And grief and shame around all of it. And all I can say is that it's. It's none of those things like it is.And then there's also guilt. There is the guilt of focusing on yourself. That one we are going to do. We are going to create a focus on you and your health. Sometimes it brings up some, you know, conflict with a partner. You know, if you've got a partner who likes to eat a certain way and all of a sudden you're wanting to make some shifts that can be in the mix. There's. We have very deep conversations about the fact, you know, I've got some women who have had a terrible relationship, not a terrible relationship with their mom, but a terrible conversation, a lifetime conversation with their mom about their weight, a mom critical of their weight and critical what they're eating.And they just don't even want to open Pandora's box. They don't want to look inside and see the grief there. And so I understand all of those reasons, but that's why I try to make it really fun and very doable. I mean, the formula piece really kind of came out of me just constantly challenging myself. What can I offer that can tell you exactly what to do? Yeah, and I love do it is up to you.Stephanie HansenI feel like a book is coming for you too. I don't know if you're thinking about it, but I'd love to see, like, the plates and the size of portions and like, really taking this formula to the next level. Of course I'm always thinking about books because that's what I do.:Stephanie A. Meyer:But, yeah, I'm not. I'm not super dying to write a book. I gotta say, so hard.Stephanie Hansen:Stephanie, if people want to hire you as a nutritional coach, how do they do that? Because I know a lot of people are going to listen to this podcast and want more information.Stephanie A. Meyer:Oh, I love it. Thank you for having me. I miss you. This is really same laughing, awesome. So I would say, I mean, a couple different ways. One, I am stephanie.ameyer on Instagram, and that's a great way to reach out to me. And I post these meals that we're talking about almost every day to help people. My substack is the Project Vibrancy newsletter.You can definitely reach me there. And then my Blog Fresh Tarts. You can reach me there. So I'm pretty easy to find, actually. I'm kind of all over the place. But yeah, send me a note through Instagram or reach out through substack, I would say are the two best ways. Plus you can see a lot of how I think and talk about food and share recipes and all of that is happening in both of those places.Stephanie Hansen:And one last question, because we talked about budgeting and that people don't prioritize themselves. Is there, if someone was going to budget for you in their life to make some substantial changes, like is there a weekly or a monthly just sort of cost that people can plan for so they can put the emphasis back on themselves?Stephanie A. Meyer:Right. So in a few different ways, I mean, I. If someone is really wanting to make a shift and they've been failing, I really just recommend coaching with me because everything is included with that. I include my course, which is where we learn about menopause and perimenopause and what that means for nutrition. I include the project, pregnancy, meal plans, all sorts of other recipes, everything else. And then we meet and talk about where you are, your age, your activity level, whatever. And it's very affordable. It's like 100 bucks an hour.But I include all the other things and I do four sessions. If someone think about that because like.Stephanie Hansen:My Gym membership is $225 a month, so I can play pickleball eight times a month.Stephanie A. Meyer:I mean that is exactly it. It's like. And I have several clients who continue on with me. You don't have to, but because we develop this relationship and I hold people accountable and then that can go on. I do meal plans. If people just want meal plans, that can happen. And that's a monthly fee of like $25. And it's just an entrepreneur so cheap and, and save so much money.That's the really fun thing about meal planning, especially with grocery costs, is that, you know, we. I forget what percentage of American food ends up in the trash. It's a third. And it's probably true for a lot of people's refrigerators too. And so when you meal plan, that is a great thing. You really do. Less takeout, any throwaway, a lot less food.Stephanie Hansen:I love it.Stephanie A. Meyer:So those things are those, those things are possible. So yeah, I've got different ways. And then of course I suggest for a lot of people two other things. One, a lot of health plans cover nutrition coaching. And so I generate a receipt for people. You get reimbursed and that is free, then free. Obviously not free, but you know what I mean. And then if you use PayPal, Shop Pay, I've got a lot of people who pay in installments, and then you just spread the fee out over.So anyway, it's all of those things. And I love the question about where do you prioritize the cost of your health? Not just on the healthcare side, where things are going wrong, but on the prevention side, where it's going.Stephanie Hansen:Right, Right.Stephanie A. Meyer:And that's just a question we can leave people with to ponder.Stephanie Hansen:Okay. I love it. Thank you so much for joining me. I'm gonna put this podcast up. I'm gonna present it on Friday. I'm gonna release it. I'm gonna put the show notes in.Stephanie A. Meyer:Beautiful.Stephanie Hansen:Just keep on keeping on. I just was moved by what you wrote, and it was so clear, and it just really struck home with me. And I thought people need to hear this message. So thanks for joining me today.Stephanie A. Meyer:Thank you so much. I love it.Stephanie Hansen:We'll talk soon. Okay, bye.Stephanie A. Meyer:Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Health and Fitness with ErinCoach Erin McDonald shares simple, sustainable strategies to help you feel your best without overwhelm.​Topics discussed:✔️ The “big rocks” of wellness – protein & fiber✔️ Why muscle mass matters for metabolism & hormones✔️ Easy movement strategies (walking, resistance training)✔️ Calories, carbs & fats simplified✔️ Small rocks that make a big difference – sleep, water, stress​​

Throughout August, September & October, Rubes is going to deliver everything needed to have a successful fat loss phase before Summer!In this episode we are looking at the effects that pursuing fat loss long term can have on our body. When pursing fat loss it is important to understand the impacts creating an energy deficit can have and to use the education in this episode to help you formulate your plan to achieve your goal, in the healthiest way possible! Join the Eat Like Ruby Podcast Community

We talked about how summer is almost over, how expensive everything feels, and why Depop is the move for running or hiking shoes. We also got into those Amazon return shops that are way too addicting. And of course, Enrique only eats protein but no flavor, just straight calories.

Think all calories are equal? Think again. In this episode of Vitality Made Simple, Dr. Robert Lustig joins us to explain how the “calories in, calories out” weight loss model fails to account for the complexities of our biology. He explains why equal calorie counts can have unequal effects: fiber reduces absorption, protein costs energy to process, fats are not metabolically equivalent, and fructose impairs mitochondria and drives insulin resistance. Dr. Lustig delves into why intact fiber is much better at slowing sugar absorption, while pulverized fiber, like juice and smoothies, can instead spike insulin. He also weighs on GLP-1 agonists, which can be helpful but have significant drawbacks like digestive issues, muscle loss, and weight regain. He stresses that true health comes from eating whole foods, exercising, and finding joy beyond sugary treats.Visit my website DrDebbieOzment.com for valuable free downloads. Additionally, you will find shopping links which I have curated on the website. Please follow me on instagram at drdebbieozment.

What if the only number you needed for better health wasn't calories, macros, or BMI—but something far simpler you can start today? In this myth-busting conversation, Anita and Jarrod shift the focus from tracking food math to genuinely enjoying more plant variety—so whole food plant based living feels simple, exciting, and happily sustainable.In this episode, you'll hear:Why conventional “counting” (calories/macros/portions) keeps you stuck... and the one thing they actually countA quick five-minute exercise to spot your plant variety gapsThe “plant stacking” secretThe one-bowl meal strategy that makes WFPB eating easier and more flavorful (yes, spices count)The Free Tool to help you rotate more plants, without overthinking itThis plant-based power couple is all about eating more plants so you can finally feel good and fully enjoy living your God-given dreams. Their system is all about making WFPB simple, enjoyable, and mouth-watering delicious, so it works with reals life and happily lasts. (Anita grew up in her family's restaurant, so she's all about making healthy food taste... amazing!) P.S. You'll also get the scoop on Anita's favorite Chocolate Frosty! Press play for faith-filled encouragement and practical steps you can use today, without any overwhelm.Send us a text

Have you tried using an online calculator to set your calories and macros?Have you been told you need to increase you calorie intake?Have you also tried doing these things and felt more bloated, puffy, and maybe even gained weight?In today's episode I am walking you through the process and making sure you know how to properly apply reverse dieting in your journey. FitBodyRX Nutrition coaching:https://myfitbodyrx.com/programsJoin my free nutrition group :https://www.facebook.com/groups/294530606718030Follow me on IG:https://www.instagram.com/cherylnasso

Unlock sharper focus and support long-term brain health with Ketone-IQ — clean brain fuel for deep work, mental clarity, and sustained energy with no crash. Get 30% off your subscription, plus a free gift with your second shipment at Ketone.com/vanessa. In this episode of the Optimal Protein Podcast, I'm joined by Dr. Andy Galpin — world-renowned muscle physiologist, strength coach, and leading expert in human performance optimization. We dive deep into the cutting-edge science of muscle, metabolism, fat loss, and how to train smarter at every stage of life. NEW! Support your strength and muscle goals with PUORI Creatine+ — a clean, effective creatine monohydrate supplement enhanced with magnesium and vitamin B12. Get 20% off at puori.com/VANESSA This conversation covers the latest research on muscle fiber types, how to maintain fast-twitch muscle into your 40s and beyond, and why many women are far more predisposed to strength and power than we've been led to believe. Dr. Galpin also shares actionable strategies to break out of fat loss plateaus, reverse chronic dieting, improve metabolic flexibility, and strategically use tools like intermittent fasting, pre-sleep protein, and creatine to maximize fat loss and muscle retention. You'll learn: What actually happens to fat when you lose it (hint: it leaves your body when you exhale!) Why most people are eating way less protein than they think — and how that sabotages recomposition The truth about sarcoplasmic vs. myofibrillar hypertrophy How to train if you're stuck at 1200 calories and not seeing progress The surprising impact of sleep on fat metabolism and why pre-sleep protein may boost your overnight fat burning How to use your circadian rhythm to schedule workouts for maximum performance What Dr. Galpin recommends if your peak energy window is in the late afternoon — including ideal wake-up and bedtimes Whether Pilates, intermittent fasting, or creatine actually work for fat loss and muscle building And how women can use strength training to build muscle, reverse aging, and become “metabolically bulletproof” If you're looking to overcome metabolic resistance, finally see results from your fat loss efforts, and train in a way that respects your biology — this episode is a masterclass in practical, science-backed strategies from one of the top experts in the world. Connect with Vanessa on Instagram @ketogenicgirl Free High-Protein Keto Guide  Get 20% off on the Tone LUX Crystal Red Light Therapy Mask or the Tone Device breath ketone analyzer at https://ketogenicgirl.com with the code VANESSA Follow @optimalproteinpodcast on Instagram to see visuals and posts mentioned on this podcast. Link to join the Facebook group for the podcast The content provided in this podcast is for informational purposes only and should not be construed as medical advice. Consult with a healthcare professional before making significant changes to your diet or exercise regimen.

Most people don't struggle to lose weight, they struggle to keep it off. The reason isn't laziness or lack of willpower, it's starting with the wrong approach. Cutting calories first might seem like the fastest way forward, but it usually leads to burnout, frustration, and eventually gaining the weight back. In this episode, you'll see why relying only on numbers and quick fixes sets you up for failure, and how shifting the focus to simple daily habits changes everything. By laying the right foundation—things like consistent exercise, protein intake, better sleep, and healthier routines—fat loss stops feeling like punishment and starts becoming something you can actually maintain. This isn't about crash diets or extreme restriction. It's about building a lifestyle that supports your goals so losing weight feels easier and the results finally last. If you've ever felt stuck in the cycle of dieting and regaining, this episode will give you the clarity and confidence to break free and find an approach that truly works. Download my FREE Nutrition for Fat Loss eBook:  https://fit4lifeacademy.health/blueprint Apply to work with us at Fit4Life Academy: https://fit4lifeacademy.health/vsl-page I can't wait to hear your thoughts on this episode. Stay healthy and inspired.

Join Physique University to get a personalized nutrition plan to look and feel better and stop guessing about your calorie needs: bit.ly/wwpu-free-plan--Why do some people thrive on far fewer calories than others (who might be miserable eating at that level)?When we talk about whether 800 calories a day is "unsafe," we're asking the wrong question. After all, your size, training, activity level, and energy needs are unique to you and can vary widely among the population.Learn why there's no universal unsafe calorie number, how to determine your own metabolic limits using biofeedback, and the critical trade-offs between aggressive deficits and sustainability. Main Takeaways:There's no universal "unsafe" calorie numberMetabolic adaptation is real but reversible, not permanent "damage"Use biofeedback (energy, sleep, strength, mood) as your personalized guide rather than arbitrary rulesThe trade-offs between speed, sustainability, and metabolic preservation require intentionalityEpisode Resources:Wits & Weights Facebook Community - Connect with others who understand nutrition isn't about universal rulesTimestamps:0:50 - The obsession with 800, 1200, and 1500 calories 5:18 - The reality of individual energy needs 8:50 - Very low-calorie diets (VLCDs) in clinical settings 10:30 - The Optavia problem 16:14 - Metabolic adaptation vs "metabolic damage" 19:28 - Speed vs. sustainability vs. metabolism 20:44 - Using biofeedback as your personalized compass 24:23 - The non-negotiables 25:29 - Context vs. absolutesSupport the show

Tous les matins à 8H10, on vous donne des infos aléatoires du monde.

After talking about my daughter walking, my Halfrox, and the Blue Jays, I talk about why you need to be doing more rotation work and why undereating is holding you back. Rotation movements (10:26) Why undereating is preventing you from your best self (17:43)

Throughout August, September & October, Rubes is going to deliver everything needed to have a successful fat loss phase before Summer!In today's episode Ruby is answering the question "should we count exercise calories?!"

We've all heard it: “a calorie is a calorie.” But here's the truth—not all calories are the same. Two meals with the same calorie count can have completely different effects on your energy, your hunger, and your results.In this episode, we cover:Why food quality matters just as much as calorie quantityHow protein, carbs, and fats impact your body differentlyThe role nutrient-dense foods play in fat loss, muscle gain, and recoverySimple ways to improve your nutrition without overcomplicating itIf you've been focusing only on hitting calorie numbers, this episode will help you shift your mindset toward eating food that fuels your body and your goals.Follow me on Instagram [@yourhandle] for more simple fitness and nutrition tips.

In this Huberman Lab Essentials episode, I explore intermittent fasting and time-restricted eating, highlighting the positive benefits for weight loss, metabolism, organ health, circadian rhythms and cellular repair. I explain a practical framework for designing a time-restricted eating window that aligns with your lifestyle, exercise schedule and social schedule. I also cover what breaks a fast, how to support fasting with tools like salt intake and post-meal walks, and the use of fasting-related supplements, including berberine and metformin. Read the episode show notes at hubermanlab.com. Thank you to our sponsors AG1: https://drinkag1.com/huberman Carbon: https://joincarbon.com/huberman LMNT: https://drinklmnt.com/huberman Joovv: https://joovv.com/huberman Timestamps (00:00) Intermittent Fasting, Time-Restricted Eating (TRE) (00:50) Diet, Weight Loss, Calories & Hormones (05:50) Body's Response to Eating vs Fasting, Fasting Duration (09:04) Sponsor: Carbon (10:50) Time-Restricted Feeding & Metabolic Benefits, Circadian Gene Rhythm (16:19) Optimal Meal Timing, Tool: Extend Sleep-Related Fasts (21:29) Sponsors: AG1 & LMNT (24:02) Eating Window Length, Tools: Adjusting TRE for Building Muscle, Regularity (26:55) Accelerate Transition to Fasting, Glucose Clearing, Tool: After-Meal Walk (28:36) Metformin, Berberine, Continuous Glucose Monitors; Cell Growth vs Repair, mTOR (31:46) Gut Microbiome; Transitioning to Intermittent Fasting & Individualization (34:03) Tool: 8-Hour Feeding Window & Weight Loss (35:25) Sponsor: Joovv (36:40) What Breaks a Fast?, Sugar; Tool: Using Salt to Support Fasting (39:42) Tool: Ideal Feeding Window Guidelines; Exercise & Social Considerations Disclaimer & Disclosures Learn more about your ad choices. Visit megaphone.fm/adchoices

4-Week Challenge Info: https://projectprogressacademy.co.za/pages/challengesRecipe eBooks: https://projectprogressacademy.co.za/collections/ebooksIf you want to support this podcast, you can Buy Me A Coffee, maybe.

Dietitians Aidan Muir and Leah Heigl discuss the impact of low versus high carbohydrate diets on body composition outcomes, particularly focusing on fat loss and muscle gain.     (1:26) - Theory of a Calorie Deficit for Fat Loss (3:06) - Research on Calorie-Matched Deficits with Different Macro Ratios (5:02) - Real-World Research on Calorie-Matched Deficits  (8:51) - Muscle Gain Research (11:00) - Theory of Muscle Gain (14:32) - Muscle Gain in Practice  (15:39) - Summary & Key Takeaways     WEBSITE:  https://www.idealnutrition.com.au/ PODCAST:  https://www.idealnutrition.com.au/podcast/ INSTAGRAM:  https://www.instagram.com/idealnutrition__/?hl=en     Our dietitians

Many women in perimenopause and menopause have weight loss goals on their mind. And they want to scream if one more person says you have to just eat less. Join Carol as she speaks with strength and conditioning and nutrition coach Nicole Blassi about tips to achieve your weight loss goals BEYOND simply cutting calories. There are actually MANY other variables you can manipulate to help you reach your goals.Welcome to Season 4! We're kicking it off with a series on weight loss strategies. Our experts have varied perspectives with so many tips you can implement right away. Stay tuned!Connect with Carol Perlman:Website: http://www.carolperlman.com/ http://healthy4lifebycarolperlman.comFacebook: https://www.facebook.com/carol.w.perlmanInstagram: @carolperlmanLinkedIn: https://www.linkedin.com/in/carol-perlman-8a735513/Email: carolperlman@carolperlman.comEpisode 114https://podcasts.apple.com/us/podcast/114-how-to-thrive-during-the-empty-next-phase-of-life/id1560995497?i=100065269630950 minute Workflow/Habit Audit with Dr. Perlmanhttps://courses.itsabouttimemanagement.com/offers/9ykXoWjk/checkout90-Day Course: https://itsabouttimemanagement.com/metime/Morning Momentum Mini Course FREE Download!https://courses.itsabouttimemanagement.com/morning-momentum

No matter how many resources of great scientific information that are available to us, how little you don't know about the foods you eat can be the difference between living the good life and one full of sickness.Dr. Autumn Smith, co-founder of Paleovalley and Wild Pastures, knows this all too well as a once very sick person who healed herself via nutrition (with help from Paul via CD) many years ago.Autumn shares her life's continuing food as medicine mission, her recent Ph.D. studies on nutrient densities of meat and her concerns about efficiency over ecology in the food industry this week on Spirit Gym.Learn more about Autumn's inspiring journey on YouTube and watch her eight-part ReThink Meat series here. Follow Autumn via social media on Facebook, Instagram and YouTube.Timestamps4:07 What people really don't know about the food they eat.11:09 Could farm-to-table nutrition in schools be part of our future?29:03 Our top soil may run out within 60-80 years.35:40 Dr. Bruce Ames' triage theory.43:16 The most common reaction to food sensitivities for pork consumption.52:31 “We prioritize efficiency over ecology.”1:01:38 Are synthetic vitamins really good for your health?1:09:47 Good advice from the late Jerry Telle: Eat like you live on a farm.1:20:23 Autumn worked with Dr. Stephan van Vilet on his study that compared nutrient densities in beef.1:33:06 Most grass-fed beef we eat in America is produced in China.ResourcesThe Dewayne Lee Johnson vs. Monsanto caseGlycine and methionineWeston A. Price FoundationFind more resources for this episode on our website.Music Credit: Meet Your Heroes (444Hz) by Brave as BearsAll Rights Reserved MusicFit Records 2024Thanks to our awesome sponsors:PaleovalleyBIOptimizers US and BIOptimizers UK PAUL15Organifi CHEK20Wild PasturesKorrect SPIRITGYMPique LifeCHEK Institute/CHEK AcademyZen in the Garden We may earn commissions from qualifying purchases using affiliate links.

Great show, gains were made, lives were saved (by making gains). Now GTTFG!Join The SwoleFam https://swolenormousx.com/membershipsDownload The Swolenormous App https://swolenormousx.com/swolenormousappMERCH - https://papaswolio.com/Watch the full episodes here: https://rumble.com/thedailyswoleSubmit A Question⁠ For The Show: https://swolenormousx.com/apsGet On Papa Swolio's Email List: https://swolenormousx.com/emailDownload The 7 Pillars Ebook: https://swolenormousx.com/7-Pillars-EbookTry A Swolega Class From Inside Swolenormous X: https://www.swolenormousx.com/swolegaGet Your Free $10 In Bitcoin: https://www.swanbitcoin.com/papaswolio/   Questions? Email Us: Support@Swolenormous.com

You might be surprised by my answer.

Think your maintenance calories are low? Think again.If you've been stuck in the restrict–overeat–repeat cycle, constantly second-guessing how many calories to maintain weight, and feeling like eating more will sabotage your goals… this episode will turn everything you thought you knew upside down.I'm diving into the truth about maintenance calories - and why yours are probably hundreds of calories higher than you think. If you've ever asked, “what are my maintenance calories?” or endlessly Googled a maintenance calorie calculator, this episode is your permission slip to stop fearing food and start fueling like your body actually needs. You'll walk away with practical steps for estimating maintenance calories, plus mindset shifts to break free from the lies diet culture sold you.Here's what we're covering:(2:30) The “eat less, get more” lie: what if the real problem is that you're under-estimating maintenance calories most of the time?(5:00) 3 common mistakes that sabotage your fat loss without you knowing.(5:50) The weekday/weekend pendulum that keeps you stuck: how you can feel disciplined Monday–Friday but still not hit your maintenance calories without realizing it.(13:25) Signs that your maintenance calories are higher than you think.(23:30) A simple method to stop asking, “what are my maintenance calories?” and start using real data to find how many calories to maintain weight.We'll talk through how estimating maintenance calories based on your lifestyle, tracking honestly, and prioritizing protein can shift everything - from your energy to your metabolism to your results.RESOURCES MENTIONED IN THIS EPISODE:Access free and low cost resources and services from this episode HERE!DIY Macros GuideCustom Macro CalculationCONNECT WITH EMILY FIELD RD:InstagramWebsiteFacebook

This week in my Instagram feed, I shared 2 critical principles that determine if your nutrition plan will actually work for fat loss and muscle building in real life, such as:When life is at its messiest, not just when everything is perfectDealing with social events, travel, and celebrations (birthday cake!)Eating more but not eating more caloriesMaking fat loss easier and more sustainableFollow me on Instagram @witsandweights to read more pithy, nerdy, out-of-the-blue, but ultimately helpful (i.e., practical!) thoughts on fat loss, nutrition, training, diets, behavior, psychology, and more.Send me a DM letting me know which principles resonate with you and how you plan to implement them!Just go to instagram.com/witsandweightsSupport the show

In this episode, Mike discusses whether it's calories or hormones that impact your fat loss efforts more. The answer might surprise you.------------------------------------------------Click here to apply for coaching!For some amazing resources and to be a part of a badass community, join our FB group HEREThe personality assessment is now available online! Click here to take the assessment and find out what your personality tells us about the way you should be training and eating.Take the assessment here!To learn more about Neurotyping, visit www.neurotypetraining.comFollow Mike on IG at @coach_mike_millner

The scale isn't moving—and you're frustrated. But here's the thing: that doesn't mean what you're doing isn't working. It just means it's time to adjust your approach.In this episode, Nick breaks down both sides of the fat loss equation—calories out and calories in—and shows you exactly what to look at when the scale seems stuck. From metabolism to macros, snacking to stress, this episode gives you the practical tools to move forward.

Get your free Nutrition 101 for Body Composition Guide to learn the fundamentals of energy balance, macros, and meal timing for building muscle and losing fat: witsandweights.com/freeGet Chef's Foundry P600 Ceramic Cookware - 50% off at witsandweights.com/chefsfoundry--Stop letting inaccurate metabolism estimates sabotage your nutrition goals. The fitness industry has convinced us that estimating metabolism requires expensive tests, fancy gadgets, or complex formulas, but there's one method that cuts through the noise using evidence, engineering, and efficiency.Your fitness tracker says you burned 3,200 calories, online calculators recommend 2,400 for maintenance, and your metabolic test shows 1,850 RMR. They're all probably wrong.Discover the one method gives you your actual daily calorie burn with scientific precision so you can run your next fat loss or muscle building phase confidently and with success.Main Takeaways:Your metabolism has 4 components that fluctuate constantlyOnline calculators can be off by 300-600 calories per personFitness trackers have 27-93% error rates for energy expenditureThe only accurate method is to track calorie intake + trend weight over 3-4 weeks to reverse-engineer your actual TDEEThis approach is self-correcting, personalized, adaptive, and works even with imperfect food loggingEpisode Resources:Try MacroFactor for free with code WITSANDWEIGHTS - the app that automates metabolism tracking using the method discussedGet Chef's Foundry P600 Ceramic Cookware - 50% off at witsandweights.com/chefsfoundryRelated Episode:4 Ways to Increase Your Metabolism by 500 to 1000 Calories per DayTimestamps:0:01 - Why most metabolism estimates are completely wrong 6:30 - Online calculators 9:10 - Fitness trackers and wearables 10:43 - RMR testing 12:29 - Measuring inputs/outputs vs. mechanisms/effects 15:10 - How to calculate your real TDEE 23:38 - My favorite app that does this for you 26:08 - Imperfect food logging, water weight, and metabolic issues 30:40 - Why you should start tracking TODAY 31:48 - Becoming the scientist of your own physiologySupport the show

Dr. Robert Lustig is a neuroendocrinologist, New York Times bestselling author and Professor of Pediatric Endocrinology. Show partners: Quicksilver Scientific - 15% off your first order by using the code "jesse15" at checkout LMNT - Claim your free LMNT Sample Pack with any purchase by using this link BiOptimizers - 15% off Magnesium Breakthrough by using the code "ultimatehealth" at checkout Show notes: https://jessechappus.com/666

In this episode, we break down the second law of thermodynamics and why it is the fundamental principle behind weight loss. No matter what you hear about hormones, insulin, or cortisol, it all comes back to energy in versus energy out. We cut through the noise of social media myths and marketing tactics to explain what really drives results and how to approach your health with clarity and confidence.We talk about:-How stored energy works-The truth about “starvation mode”-Predatory marketing in the fitness industry-Fiber, net carbs, and nutrient deficiencies-Why you need support, not saving, on your health journeyTime Stamps: 0:00 Introduction2:48 addressing the myths9:02 speaking from authority12:08 calories in, calories out23:30 explaining cortisol and thyroid28:46 the truth about insulin34:07 menopause and hormones41:00 knowing your “numbers”49:25 making a decisionCONNECT WITH KAIT:IG: https://www.instagram.com/kaitannmichelle/Email: https://go.maverickonlinecoaching.net/mailing-listFree FB Community: : https://www.facebook.com/share/g/18fyYCSZgn/?mibextid=K35XfPCONNECT WITH MAVERICK:IG: https://www.instagram.com/maverickonlinecoaching/SLAE: https://www.instagram.com/slaehormonesolutions/Website for SLAE Hormone Solution: https://slaehormonesolutions.com/Website for Maverick Online Coaching: https://maverickonlinecoaching.net/coachingAsk anonymous questions: https://ngl.link/maverickonlinecoaching1 Hosted on Acast. See acast.com/privacy for more information.

In this episode, we break down the second law of thermodynamics and why it is the fundamental principle behind weight loss. No matter what you hear about hormones, insulin, or cortisol, it all comes back to energy in versus energy out. We cut through the noise of social media myths and marketing tactics to explain what really drives results and how to approach your health with clarity and confidence.We talk about:-How stored energy works-The truth about “starvation mode”-Predatory marketing in the fitness industry-Fiber, net carbs, and nutrient deficiencies-Why you need support, not saving, on your health journeyTime Stamps: 0:00 Introduction2:48 addressing the myths9:02 speaking from authority12:08 calories in, calories out23:30 explaining cortisol and thyroid28:46 the truth about insulin34:07 menopause and hormones41:00 knowing your “numbers”49:25 making a decisionCONNECT WITH KAIT:IG: https://www.instagram.com/kaitannmichelle/Email: https://go.maverickonlinecoaching.net/mailing-listFree FB Community: : https://www.facebook.com/share/g/18fyYCSZgn/?mibextid=K35XfPCONNECT WITH MAVERICK:IG: https://www.instagram.com/maverickonlinecoaching/SLAE: https://www.instagram.com/slaehormonesolutions/Website for SLAE Hormone Solution: https://slaehormonesolutions.com/Website for Maverick Online Coaching: https://maverickonlinecoaching.net/coachingAsk anonymous questions: https://ngl.link/maverickonlinecoaching1

How many times have we heard that weight loss and maintenance is simply “calories in, calories out?” Well, the equation may be rooted in thermodynamics, but the reality is biology, history, hormones, and a whole lot more. This week, endocrinologist and Harvard obesity researcher Dr. Jody Dushay breaks down why this concept is far more complex than the numbers on a food label or how many calories our devices tell us we've burned. From how your body actually absorbs calories to how (or not) it expends them, we explore how and why weight gain and loss anything but straightforward—especially during menopause, when shifting body composition, gut microbiome changes, altered insulin responses, and evolving hormone levels, create a whole new metabolic landscape. As you'll see, your body isn't a calculator—it's a dynamic, adapting system. We also revisit GLP-1 drugs, which are increasingly popular with midlife women, and where they fit in this whole equation (so to speak). Jody Dushay, MD, MMSc, is an endocrinologist at the Beth Israel Deaconess Medical Center and assistant professor of medicine at Harvard Medical School. She is also the founder and director of Well Powered, a comprehensive wellness and weight management program. Dr Dushay has studied the effect of pharmacotherapies and dietary interventions on body weight for years, including a large single-site study examining the effects of a glucagon-like peptide receptor agonist on body weight in obese women without diabetes. As a triathlete, she has qualified for Kona 3 times and came in 2nd in her age group at the 2020 Ironman World Championship in St George. You can learn more about her and her work at wellpowered.org.Resources:Dr. Jody Dushay's research:Short-term exenatide treatment leads to significant weight loss in a subset of obese women without diabetesWeight Loss Outcomes Among Early High Responders to Exenatide Treatment: A Randomized, Placebo Controlled Study in Overweight and Obese WomenSign up for our FREE Feisty 40+ newsletter: https://feistymedia.ac-page.com/feisty-40-sign-up-page Learn More and Register for our Feisty 40+ Strong Retreat: https://www.womensperformance.com/strongretreat Follow Us on Instagram:Feisty Menopause: @feistymenopause Hit Play Not Pause Facebook Group: https://www.facebook.com/groups/807943973376099 Support our Partners:Phosis: Use the code FEISTY15 for 15% off at https://www.phosis.com/ Midi Health: You Deserve to Feel Great. Book your virtual visit today at https://www.joinmidi.com/Hettas: Use code FEISTY20 for 20% off at https://hettas.com/ Previnex: Get 15% off your first order with code HITPLAY at https://www.previnex.com/ This podcast uses the following third-party services for analysis: Spotify Ad Analytics - https://www.spotify.com/us/legal/ad-analytics-privacy-policy/Podcorn - https://podcorn.com/privacyPodscribe - https://podscribe.com/privacy