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2 episodes with canadian diabetes association
2 episodes with canadian diabetes association
2 episodes with canadian diabetes association
In this episode of The Up-Beet Dietitians podcast, Emily and Hannah are joined once again by Andy the RD! This episode Andy discusses why he thinks soy is commonly demonized, if it's a high-quality protein source, and debunks many other soy myths. From GMOs, to lowering testosterone levels, to increased breast cancer list, Andy talks about it all. Be sure to tune in to learn more! Andy is a private practice dietitian, blogger and author from Toronto, Canada. He graduated from the University of Toronto School Of Public Health in 2014 with both dietitian accreditation and a master's degree in public health nutrition. Andy started his career in the research and education department at the Canadian Diabetes Association before pursuing a blogging and social media-driven career in private practice and authorship. When he isn't speaking to clients individually or educating the masses with his content he always appreciates infusing nutrition with a touch of humour via his Instagram @andytherd. You can find The Up-Beet Dietitians podcast on YouTube, Spotify, and Apple Podcasts. The Beets Deets Bonus Segment Want even more TUD? Listen to our ad-free premium content for a low monthly cost! https://podcasters.spotify.com/pod/show/the-up-beet-dietitians/subscribe Andy Instagram and TikTok: @andytherd Instagram: @kaleigraphy Website: https://andytherd.com/ The Up-Beet Dietitians Website: https://www.theupbeetdietitians.com/ Emily Subscribe https://www.youtube.com/@emsnovellas Website: https://www.emsnovellas.com/ Hannah Subscribe https://www.youtube.com/@dietitianhannah Website: https://dietitianhannah.com/
In this video interview, happiness expert Dr. Gillian Mandich discusses the state of happiness in today's world. She is a scientist on a mission to help people live their happiest life. Mandich is a published researcher; two-time TEDx speaker; the founder of The International Happiness Institute of Health Science Research; and you can often find her in the media on shows such as The Social, Marilyn Denis, Breakfast Television, and The Morning Show. I use the latest evidence-based health information and science to help people live happy, healthy lives. My PhD is from Western University in Health Science, specializing in Health Promotion. I am a top-rated keynote speaker and I appear regularly as the resident Happiness Expert on The Social and Breakfast Television. I've also appeared on ABC7 New York, Global TV, CP24, CityLine, City News Toronto, Your Morning, CTV Toronto, Rogers TV, and CTV London. My academic work has been published in The Canadian Journal of Diabetes, The Journal of Sport and Exercise Psychology, The International Journal of Environmental Research and Public Health, The Canadian Journal of Community Mental Health, The Canadian Journal of Dietetic Practice and Research, and Health Science Inquiry. I've presented at academic conferences such as The World Diabetes Congress; International Society of Behavioral Nutrition and Physical Activity; The 2nd, 3rd, and 4th National Obesity Summits; The Canadian Public Health Association; Canadian Diabetes Association; International Congress of Dietetics; and The Public Health in Action Symposium. My work has been published in The Huffington Post, Chatelaine, Oxygen Magazine, Clean Eating Magazine, MindBodyGreen, Inside Fitness, Sweat Equity, and STRONG Fitness Magazine. I work with brands including Reebok, CLIF Bar, and Clean Eating. I've been featured on QVC, HSN, Today's Shopping Choice, Virgin Radio, The Gazette, The Ottawa Business Journal, Alive Magazine, and The London Free Press. I've spoken at events including The CanFitPro World Fitness Expo, The Green Living Show, Women In Wellness, The Total Mom Show, The Allied Beauty Association Revel In Beauty Show, The Archangel Show, Girl Power in Play Symposium, Women Who Influence, Health Hustlers, Pint of Science, and the Strong Women Summit. Mario Toneguzzi is Managing Editor of Canada's Podcast. He has more than 40 years of experience as a daily newspaper writer, columnist, and editor. He was named in 2021 as one of the Top 10 Business Journalists in the World by PR News – the only Canadian to make the list. He was also named by RETHINK to its global list of Top Retail Experts 2024. About Us Canada's Podcast is the number one podcast in Canada for entrepreneurs and business owners. Established in 2016, the podcast network has interviewed over 600 Canadian entrepreneurs from coast-to-coast. With hosts in each province, entrepreneurs have a local and national format to tell their stories, talk about their journey and provide inspiration for anyone starting their entrepreneurial journey and well- established founders. The commitment to a grass roots approach has built a loyal audience on all our social channels and YouTube – 500,000+ lifetime YouTube views, 200,000 + audio downloads, 35,000 + average monthly social impressions, 10,000 + engaged social followers and 35,000 newsletter subscribers. Canada's Podcast is proud to provide a local, national and international presence for Canadian entrepreneurs to build their brand and tell their story #business Canada's Number One Podcast for Entrepreneurs #entrepreneurs #entrepreneurship #Happiness #MentalHealth #smallbusiness
Malathi Renati, Sachin Kalbag, and Sowmya Nandan talk and share about the role of society, government, and market in elderly care. They discuss the role of stakeholders and what it takes to be primary caregivers for aging parents/in-laws. Do follow IVM Podcasts on social media. We are @IVMPodcasts on Facebook, Twitter, & Instagram. https://twitter.com/IVMPodcasts https://www.instagram.com/ivmpodcasts/?hl=en https://www.facebook.com/ivmpodcasts/ You can check out our website at https://shows.ivmpodcasts.com/featured Follow the show across platforms: Spotify, Google Podcasts, Apple Podcasts, JioSaavn, Gaana, Amazon Music Do share the word with your folks!See omnystudio.com/listener for privacy information.
Do you have a gas stove in your house? New concerns are being raised regarding health risks, in particular, increased incidence of asthma associated with the use of gas ranges. We speak with Trevor VandenBoer, a Professor of Chemistry from York University for what you need to know about the health risks of cooking with gas. According to the Canadian Diabetes Association, close to 12-million Canadians are living with diabetes or prediabetes, and that number continues to grow. We discuss the ‘state' of diabetes in Canada and get some tips on how you can recognize someone experiencing hypoglycemia, with Dr. Peter Senior, Board Chair for “Diabetes Canada”. Finally, you know him from "Island of Bryan”, “Bryan Inc.”, “Leave it to Bryan”, and “Renovation Resort". He's the busiest guy in home reno! We catch up with HGTV's Bryan Baeumler to hear about his latest project.
Karie was a dietitian, on the Board of the Canadian Diabetes Association, specialized in Chronic Disease and Sports Nutrition with the IOC Nutrition. But then, things started falling apart both for her and her husband. Things needed to change. Karie is now a bestselling author and her husband is living his dream as a singer in a band! This is Karie's story. WANT TO BE A PODCAST GUEST TO GROW YOUR BRAND AND AUDIENCE? PODMATCH: https://podmatch.com/signup/coachjonmclernon We've landed hundreds of interviews using PodMatch! CONNECT WITH KARIE: WEBSITE: https://www.klclifewise.com/ BOOK: https://www.amazon.com/dp/B0985RY3JP/ref=sr_1_2?dchild=1&keywords=karie+cassell+the+domino+diet&qid=1625149733&sr=8-2 CONNECT WITH COACH JON: NUTRITION: https://www.freedomnutritioncoach.com MENTORSHIP: https://www.jonmclernon.com YOUTUBE: https://freedomnutrition.rocks/YouTube CRUSH YOUR CRAVINGS GUIDE: https://www.freedomnutritioncoach.com/book PODCAST: https://freedomnutrition.rocks/btba-podcast TWITCH: https://www.twitch.tv/coachjonpodcasts TWITTER: https://twitter.com/coachjonpodcast INSTAGRAM: https://www.instagram.com/coachjonpodcasts LINKEDIN: https://www.linkedin.com/in/freedom-nutrition-coaching/ FACEBOOK: https://www.facebook.com/canadianomad/ TIKTOK: https://www.tiktok.com/@coachjonm
In this episode of The Up-Beet Dietitians, Emily and Hannah are joined with Andy De Santis, a dietitian who specializes in private practice, blogging and writing. In this episode, Andy discusses the importance of how dietitians and dietetic students can take advantage of the influence of technology in today's society, specifically via blogging and writing books. Tune into this episode to learn how to get started with blogging/writing, gain advertisement tips, and what type of candy Andy is very passionate about! Andy is a private practice dietitian, blogger and author from Toronto, Canada. He graduated from the University of Toronto School Of Public Health in 2014 with both dietitian accreditation and a master's degree in public health nutrition. Andy started his career in the research and education department at the Canadian Diabetes Association before pursuing a blogging and social media-driven career in private practice and authorship. When he isn't speaking to clients individually or educating the masses his content he always appreciates infusing nutrition with a touch of humour via his Instagram @andytherd. This podcast is not a substitute for professional medical advice. If you have questions or concerns about any areas of your health, please seek advice from a medical professional. Social Media Links: The Up-Beet Dietitians Store: https://theupbeetdietitians.square.site/ Email: theupbeetdietitians@gmail.com Instagram: https://www.instagram.com/theupbeetdietitians/ YouTube: https://www.youtube.com/channel/UCKjuRtudZD8gAxXWv3ur_hw Andy Instagram: @andytherd and @kaleigraphy Website: https://andytherd.com/ Emily Apply to Work with Emily: https://forms.gle/jBg9sukjijeA98SL8 Instagram: https://www.instagram.com/dietitianemk/ TikTok: https://vm.tiktok.com/ZMeyGLCYX/ Hannah Website & Blog: https://www.healthwithhannaht.com/ Instagram: https://www.instagram.com/dietitian.hannah/ TikTok: https://www.tiktok.com/@dietitianhannah?lang=en YouTube: https://www.youtube.com/channel/UCPWsiK2t3hD0XvWg2NJRU0A Facebook: https://www.facebook.com/healthwithhannaht Affiliate Links Microphone: https://amzn.to/3EYHEZ4 Webcam: https://bit.ly/3xbiXUm Small ring light: https://amzn.to/3ERs5lC Large ring light: https://bit.ly/3gJScRs Intuitive eating book: https://amzn.to/39GMP18 *DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that we provide we may receive a small commission. There is no additional charge to you! Thank you for your support!* --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/the-up-beet-dietitians/support
Karie Cassell, Registered Dietician, and Life Coach dive into emotional eating, and the fact it takes more than just knowing you shouldn't do something to change habits. We discuss the diet industry and whether the diet is a good word or a bad word, and what Karie has come to discover it really means. We also discuss portion distortion, particularly in relation to sugar, as it's in everything and it's so easy for us to get too much sugar in our diet. Again, sugar is not bad, our body needs it, but it's all about getting the right amount and not too much. We also dive into some tips for surviving trick or treating and all the sugar that goes with that! Karie also digs into types of sugars and sugar alcohols. So much helpful information is packed into this one session as well as the fact Karie has a brand-new book out, called “the Domino Diet”. You can click below to buy it on Amazon. Contact Karie here: www.TheDominoDiet.com Buy Karie's Book “The Domino Effect” Here: https://www.amazon.com/dp/B0985RY3JP/ref=sr_1_2?dchild=1&keywords=karie+cassell+the+domino+diet&qid=1625149733&sr=8-2 (https://www.amazon.com/dp/B0985RY3JP/ref=sr_1_2?dchild=1&keywords=karie+cassell+the+domino+diet&qid=1625149733&sr=8-2) Subscribe to Youtube here: https://www.youtube.com/channel/UCTYG85CdWUA5MZ0NDCs-Z3Q/videos (https://www.youtube.com/channel/UCTYG85CdWUA5MZ0NDCs-Z3Q/videos) Complimentary 30-minute consult: https://YGHJappointments.as.me/30-minute-consult (https://YGHJappointments.as.me/30-minute-consult) Discover Your Toxic Load Quiz: https://welcome.yourguidedhealthjourney.com/yourtoxicload (https://welcome.yourguidedhealthjourney.com/yourtoxicload) About the Guest: Karie Cassell is an internationally known professional author, keynote speaker, registered dietitian of more than 30, and a certified life coach. Since the age of 13, she has been called to serve in wellness. After studying alternative medicine, she became a dietitian and worked in several areas of health and wellness including specializing in heart disease, diabetes, and sports nutrition with the International Olympic Committee. Karie has worked in all spectrums of health from acute, chronic, and preventative care. After working in an acute care hospital, she felt pulled as a trendsetter to build a chronic care model where she specialized in diabetes. As a Certified Diabetes Educator for 10 years, she worked her way to winning awards and to be on the Board of Directors for The Canadian Diabetes Association and Chair About the Host: Melissa is an Integrative Health Practitioner helping people get to the root cause of their health issues. Melissa neither diagnoses nor cures but helps bring your body back into balance by helping discover your “toxic load” and then removing the toxins. Melissa offers functional medicine lab testing that helps you “see inside” to know exactly what is going on, and then provides a personalized wellness protocol using natural herbs and supplements. Melissa's business is 100% virtual –the lab tests are mailed directly to your home and she specializes in holding your hand and guiding the way to healing so that you don't have to figure it all out on your own. Melissa has been featured at a number of Health & Wellness Summits, such as the Health, Wealth & Wisdom Summit, The Power To Profit Summit, The Feel Fan-freaking-tas-tic Summit, and the Aim Higher Summit, and has guested on over 30 different podcasts teaching people about the importance of prioritizing our health and how to get get started. www.yourguidedhealthjourney.com LinkedIn: https://www.linkedin.com/in/melissadeally/ (https://www.linkedin.com/in/melissadeally/) FB: https://www.facebook.com/Guidedhealthjourney (https://www.facebook.com/Guidedhealthjourney)...
The TV show Friends was king of primetime for a decade and while all six characters were ‘friends' one of them was not like the others: Ross. We look at why he was such a poor fit with this group and what that means for real life scientists. Marie Curie studied at the Sorbonne. She discovered Polonium and Radium. Eventually she became the first woman to win a Nobel Prize. All that makes her a unique character. We go to Poland to discover what else made her an outsider. Host Dan Riskin confronts his own reality as an Outsider while also drawing comfort from the realization that that distinction puts him in some esteemed company. And we visit with Dr Wayne Lautt from SciMar. He is disrupting a paradigm, changing the way we think about type 2 diabetes. Specifically, he is looking at the liver and hormone that comes from there, as something that can improve our sensitivity to insulin. www.SciMar.ca
We do not have to do big things to help the poor. There is a saying- “big things come in small packages”. Even the smallest things we do can make a big difference in the lives of the poor. For example, any time my mother and I had extra clothes that we wanted to get rid of, we donated them to the Canadian Diabetes Association. In return, the Association sold these clothes to Value Village stores. These stores, which are similar to Salvation Army Thrift Stores, sell clothing and other household items to people at affordable prices.
Today we are joined by Dr. Todd Anderson, a cardiologist by training who has had a variety of experience all the way from hands on medicine, to being the Director of the Libin Cardiovascular Institute and the Vice Dean at the Cumming School of Medicine (University of Calgary). Officially, his biography reads as follows:Dr. Anderson is a clinician scientist at the University of Calgary in the Department of Medicine. He obtained his Doctor of Medicine degree at the University of Calgary and then undertook residency training in Internal Medicine, Cardiology and Interventional Cardiology in Calgary. He pursued further research training in coronary physiology at the Brigham and Women's Hospital at Harvard Medical School. Dr. Anderson returned to the University of Calgary in 1995 and is currently a Professor of Medicine within the Cumming School of Medicine. He has been funded by the Alberta Heritage Foundation for Medical Research, the Alberta Heart and Stroke Foundation, the Canadian Institutes of Health, the Canadian Diabetes Association, and holds numerous physician initiated industry grants.We sat down for a smooth cup of rose bros coffee and talked about health misconceptions, how to keep your heart healthy, the future of medicine, multi-disciplinary thinking, big pharma & the first rule of medicine.Enjoy!Support the show (https://rosebros.ca/)
Today I chat with Andy De Santis. Andy is a registered dietitian (RD) in Toronto that is as charismatic as they come, who also happens to be a 3x published author with an unmatched passion for helping clients reach their health goals. He completed his requirements for accreditation as a registered dietitian at the University of Toronto Dalla Lana School of Public Health, where I also graduated with a Master's degree in public health nutrition (MPH). This series features conversations I conducted with individuals who have dedicated their research, businesses, lifestyle, and health to various forms of Fasting and the science of Fasting. This podcast series is hosted by Patricia Kathleen and Wilde Agency Media. Patricia Kathleen Podcasts TRANSCRIPTION *Please note, this is an automated transcription please excuse any typos or errors [00:00:00] In this episode, I speak with registered dietitian Andy De Santis, key points addressed where core aspects of Andy's most recent book, the 21 day intermittent fasting weight loss plan. We also discussed various forms of fasting and Andy's personal opinion about how these realistically play into one's lifestyle and applicability when it comes to his clients. Stay tuned for my educational chat with Andy dissenters. [00:00:33] Hi, I'm Patricia. This series titled Investigating the World of Fasting with Patricia Kathleen features interviews and conversations I conduct with experts from medicine and science to health and humanitarian arenas in an effort to explore the world of fasting from a variety of angles. This dialog is meant to develop a more complete story about the information, research, personal stories, lifestyles, companies and culture within fasting. The Chronicles captured here is part of our ongoing effort to host transparent and honest rhetoric. For those of you who, like myself, find great value in hearing the expertize and opinions of individuals who have dedicated their work and lives to their ideals. Welcome to Investigating the World of Fasting with Patricia Kathleen. Now let's start the conversation. [00:01:24] Hi, everyone, and welcome back. I'm your host, Patricia. And today, I am so excited to be sitting down with Andy De Santis, a registered dietitian. And you can find out more about everything we talk about today as well of all his books and his work at Andy, the R d dot com. [00:01:40] That's a n d y t h e r d dot com. Welcome, Andy. Thanks for having me. [00:01:46] Absolutely. For everyone who has is new to our podcast. I will give you a quick roadmap as to the line in which our inquiry will be based. And then I'll read a bio on Andy. And then we will be off to the races and peppering him with questions. So a quick roadmap for today's inquiry will first look at Andy's personal experience with fasting, as well as his professional experience as a registered dietitian. Then we'll look at some of the implementing with fasting with clients, some of the techniques and increase we have based on that. And then I will spend some time unpacking one of his several books titled The 21 Day Intermittent Fasting, Weight Loss Plan Recipes, Meal Plans and Exercise for a Healthier You. It came out this year in 2020, and I'll kind of unpack that, looking at how he defines four or five of the fasts that he employs or has recommended to his clients, as well as the particulars within this fast. Andy, this book kind of discusses a lot of things about different states of fasting as well as protein, and it's also a meal guide. So we'll look at some of his food choices and how some of that was curated. We'll wrap everything up with our Rapid Fire questions, which is composed of our audience in a nod to all of you listening and my thankfulness. I do try to incorporate all of your questions for the guests that we have on, and we will end up with a stage of those for Andy and then we will wrap all of that up with advice. He may have for everyone who is looking to start getting involved or perhaps seek his advice. A quick bio, as promised on Andy. And he is a registered dietitian, R.D. in Toronto. He's as charismatic as they come. He also happens to be a three time published author. I think it's actually more than that now with an unmatched passion for helping clients reach their health goals. He has a private nutrition practice which offers both online and motion fit clinics. And you can find him online again and his Web site at ande that r d dot com. So, Andy, before I kind of skipped over a bunch of your bio, because I want you to unpack that for us. And before I start asking you about your book in particular and some specifics about fasting, I was hoping you could just briefly describe for us what some of your occupational professional academic background has been with your nutritional and dieticians studies, as well as your personal experience with fasting before we get kind of into the particulars of your work. [00:04:07] Sure. Yeah. So I'm a graduate of the University of Toronto School of Public Health. And so that's why there's that MPH designation as well that I have. An stria school actually started work at Diabetes Canada, which was formerly known as the Canadian Diabetes Association. And it wasn't long after that that I actually end up getting into private practice and to accompany my private practice. I did a lot of blogging, a lot of writing just to increase my visibility online. Obviously, to increase my professional capacity, because I think that, you know, to be good nutrition professional, you have to be aware of the topics that people are interested in talking about. And you can't just dismiss them as fads or trends, even if some of them are. It helps to be able to speak about them on a higher level. And, you know, fasting is a great example of that. You can have a whole spectrum of people in the world of fasting who are either dismissive or perhaps overly valuate as some sort of fix. All right. I like to think I fall right in the middle. And, you know, my own experience with fasting is actually both both personal and professional. And one of the reasons I was interested on a personal level, I'm sure this goes to professional stuff after the main reason I was interested on a personal level is, you know, I'm someone who enjoys eating larger meals, shall we say. However, you know, I passed age 30 are getting busier than they could be, three, four massive meals a day. I just wasn't working anymore. And I found a way with a little bit a little bit longer between between my meals that I was enjoying the more I was able to eat more in the way I want to eat. And so actually, my passion in my interest for fasting all started there purely from that personal angle. [00:05:39] Yeah, you mentioned that in the book. It was kind of an interesting tie in that you were unable to kind of sustain this massive eating campaign that you had on the set. That was kind of clever. I think a lot of men would really relate to that. At least a lot of my male colleagues who have this. [00:05:54] It seems like a relationship with the amount of food consumed, you know, in as much as it was even just the type of food, right? [00:06:01] No, absolutely. I mean I mean, it's a personality thing. Some people don't like sitting out a lot of a big meal. My dad doesn't like that, but I do. My dad kept his plates over. Well, he can't touch it myself. I'd sooner hold off eating it for something small. Eat something larger is just a purely a quirk of my personality. It's quite relevant to my overall my overall happiness and quality of life. And so here we are. [00:06:24] Yeah. Just having that honest dialog and an awareness of one's self. Well, kind of fast. Have you personally practiced over your history? [00:06:31] Yep. So, yeah, this this is interesting. So I'm not one. So that the thing for, for myself is I'm not one to do extended fast, super, super excited. So I think above twenty four hours, that's not something that particular interested because the reason I fast all relates back to what I just mentioned is I wanted. I love you. I love deep foods in a large amount. But I also don't see myself as someone who would ever not eat for a whole day. So the longest fast that I've ever done personally is probably been twenty two. Twenty three hours on average. I've probably applied to that standard cliche, 14, 15, 16, 17 hour fast because that's what, sir. That serves me best. Let's put it that way. You know, I don't necessarily but in my mind engage a longer farce for any perceived physiological benefits, whatever those may be. And we can theoretical or proceed benefits, whatever those may be. And so that's what that's what lands me in the style that I end up pursuing. [00:07:22] So do you solely use fasting so that you can have this massive meal or have you used it to strengthen other physical attributes? Maintaining weight, strengthening immune system, anything like that? Or is it just bend personally towards that one end? [00:07:36] The way I see it. I mean, it's largely down to it's become. It started off as something to her to facilitate eating these larger meals and to refine my hunger and my ability to eat these larger deals. That's how it started with the more I researched, the more I look into it. [00:07:52] The way I see it, if I get some extra physiological bonuses, if it has a net positive effect on my metabolism, my immune system, my genetics, potentially, which a lot of the stuff we have to be honest, this is largely theoretical. Now, we do need more human evidence to really be able to say definitively that's true. But if that's a bonus for me, all the better. [00:08:09] You know what I mean? Yeah, absolutely. And there and I think there's a lot of fall out bonuses from different, you know, health attributes, era techniques. [00:08:18] Did you deal with hip hop clientele that are using or that you advised fasting to other means that you yourself have not used it towards? So to combat disease, lose weight. [00:08:29] Or even, you know, as I call it, the rare bird. But there are some people who use it for mental acuity. I come from Silicon Valley. Fasting was about fifteen years ago by the top exacts and like really an incredibly creative, you know, to kind of enhance this mental heightened state and use it towards those ends. [00:08:50] Yeah, it's an interesting question. I find in my experience, those types of things tend to be byproducts. So, for example, the mental acuity thing. So it's not unusual for for me to discuss fasting with an interested client, for that client to then pursue fasting, to experience that as a as a benefit. You know what I mean? Not so much. I won't have necessarily someone who comes in to see me and they'll say, OK, you know, I'm not feeling as sharp as I want to. I'm like, OK, fasting, done what I will. I'll certainly discuss fasting with if it's a topic they're interested in, all look more to what they're actually eating. Fix that part first because I feel like what you actually eat. And then this is what this is what's interesting about me, despite my interest in fasting, I don't hold it so, so high that it's the most important thing. But what I believe is what you actually eat is probably always going to be more important than how you structure your eating. Fasting is very much the icing on the cake, on the cake, on top of that. I can give you that little extra boost. And so while I've never pursued it with someone specifically for that reason, certainly they've had that benefit. The most common reason, you know, that someone would pursue fasting with me. So it's certainly a weight management strategy, but more often than not, it's just such a massive topic of public interest that, you know, so many people who see me are just otherwise savvy people that they want to broach these topics. And then we just go down that road. [00:10:04] Yeah, absolutely. So I want to climb into your book. You have a few. I'll read them off. You've got the twenty one hour, 28 day dash diet weight loss program, the easy five ingredient Pescadero and Cookbook, The Low Cholesterol Cookbook for two easy five ingredient acid reflux cookbook. And then the final one today that I want to discuss. Your most recent the 21 day intermittent fasting weight loss plan is meal plans and exercise for a healthier you. So let me read a quick summary that we scraped from online. Most likely Amazon, as you mentioned, the. Or fasting is a practice with ancient roots and its health benefits are enjoyed by people all over the world, discover the benefits of yourself yourself with a 21 day intermittent fasting weight loss plan. This easy to follow plan, complete with healthy recipes, shows you how to begin your investing practice and how regular breaks from food can support your health and weight loss goals. I'll tell you as I climb through it delivered everything it said, which is appreciative. I like it. A title that describes what we're going to be endeavoring with. But in addition to that, you kind of start off with what I believe is like a really great and important part of fasting, which is the framework of the fast you're going to be discussing, because there's a just like a litany of facts out there. And people frequently don't define their terms. They don't define what fast they're talking about and they don't describe what they mean with that fast. Because I've heard Omar describe the myriad of ways, and it's an acronym for one meal a day. But how you do that and and actually what people considering fasting is, is very, very different. So before we get into those things, I want you to define a few terms for me when you are speaking as a dietitian. What do you mean by fasting? Is it going without food? Is it going without food and water? Is it. How are you defining it? [00:11:53] Right. For the you know, for my average for my average client. I'm defining it. I start out by defining it as the length of time from your last five one day to your first bite the next. And obviously, there's a lot more nuance to that. Right. And then what really comes down to some further questions I get asked. And then what we're really saying is, you know, nothing caloric from your from one day to the next will. Of course, you know you know, a lot of comes in as an option and so forth and things like that. So that's really how I define it with my clients is, you know, last night, the first bite. Nothing caloric. Yes. Water, coffee for you know, for my clients, you know, that is the level that that they're at. You know, I know there are people who like to take things quite more robustly, perhaps forego other forgo water or things like that. That's not really the level they're operating at just because I don't think that is very appealing to the largest number of people. So that which is which is what I try and serve the large number of people possible. So the people in the middle, so it's without color, like food intake, essentially without caloric intake. So no food or beverages that offer any sort of, you know, meaningful amount of calories. [00:12:58] Right. OK. [00:12:59] And then you talk about let me list off the ones that you mentioned in your book as the framework for the ones that you employ and kind of discuss the 12 12, the 16 eight, the mad and then weekly fasts have two different categories under them. And one is the five to alternate day modifying fasting, which is a DMF. And the second one under weekly fasting is the alternate day fasting SFD so that you can kind of just climb through and really quickly talk about what each of these how they are defined for you. So starting with the 12, 12 and 16. [00:13:33] OK. So the twelve, twelve, sixty eight. And even actually I mean to actually put the old man in that category is all because they actually are all very similar. Right. The only difference is the length of time from the last bite. I simplify by saying last point. I think we know what we're talking about here. The last plate one day to the first bite the next. OK. If you do a twelve twelve, you are going every day. Twelve hours of your last flight. One day. The first bite the next. The exact times where that takes place. That might vary. You might stop eating quite early in the day or stop eating quite late in the day and start early or later the next day. 60 NaCl is the same thing where that first number is indicative of how long you're going for your last flight, your first bite. [00:14:09] All that gets gets a fun name. But all that really is is a twenty two to twenty three. Play to twenty three. The old one that starts. That's all it is. It's the twenty two or twenty three hour fast. They call it all mad. But essentially you are going most of the day you have it was probably going to be a large meal that's going to take you about an hour or so to eat and then you're going to go the next day and do that again. You know what I mean? But here's here's the other thing, actually, that, you know, one thing I'm big on with my clients were interested in fast is that, you know, we don't need to be dogmatic about it. You know, you don't have to adhere to a set amount of time every single day. Fasting is all ultimately met, in my view, to be dynamic and to just serve you and to improve the quality of life. And if that means that you have to go a little bit longer one day or live a shorter one day, so be it. Obviously, we provide these frameworks because that's functional and in the setting of a book. But, you know, I do believe there's definitely room for flexibility there. [00:15:02] Yeah. And you did do a good job of mentioning that. You talk about, you know, if you wake up, ravenous. Would you advise fasting? Yes, absolutely not. And likewise, conversely, if you wake up feeling rather full one morning, why wouldn't you entertain the idea of fasting? You know, just barely paying attention to one's body. And then you also juxtapose that which I appreciate a lot into cultural customs when we expect ourselves to eat and really asking ourselves whether or not we're hungry. Those moments or we're doing it out of tradition. Right. Which I appreciate. Let's get into the weekly fast as the fourth category. This is one that was a little new to me only in terms of how you were putting it. However, I think that unpacking it people become familiar with that they've heard of this type of thing. The five to the alternate day modified fasting DMF. How do you define that? [00:15:48] Right. So what is a weekly fasting is definitely more on the more robust and shall we say, a weekly fasting? I ask you, you probably want one of two things. It's asking you for two days a week to do a 24 hour fast or to do a very long, fast and have a relatively small amount of food. And for the other five days, to eat, essentially eat liberally. So with without no sort of no sort of restriction. So what. So the deaf. Sorry. Well, stuttering there, it means one of two things. So two days a week you're going the whole day without eating or you're eating very little. That's essentially what a weekly fast is. And how you structure those two days would be up to you. Presumably you might put them. You might divide them equally throughout the week. So three days on, one day fasting, three days to make it more manageable. If I'm being perfectly honest with you, for the sake of completeness, those type of fast food included in the book, because I know they took interest. Some people my opinion personally, professionally, is that the percentage of people who are enticed by this fast is not going to. Is not the most just because of what it entails. [00:16:50] That's my personal opinion on that. [00:16:53] Yeah. This tendency and the discipline, I think, you know, particularly for the RFD, the alternate day fasting alternate, the fasting day. I'm curious, have you ever had a client who has reached in far enough that wanted to execute these? [00:17:11] Or do you ever have a client that hits a point with after you've modified diet and done a lot of your analysis to that end, where you recommend them doing something like this for a week to hit applier to change a plateau or hit a stall or change any of those things. [00:17:26] Yeah, that's a good question. Personally, when it comes to these more robust fast, it's it's 99 percent of the time it's someone who has done it previously. They're telling me about it. So it will be Clyde who used to did this that one time or tried this that time for me in my own personal belief. I don't push this on clients because it's I think it's it's a big ask for someone, especially for someone who perhaps is just trying fasting for the first time. Now, that being said, there are people who who work with me who really like it, who have a great time doing daily fast, and then want to experiment with a with a slightly more challenging or different type of a fast. That is the minority, though. So I'm not going to I don't. So as a general rule, I don't push these these more challenging fast just because I believe that they're just fruit for most people, they're not necessarily most appealing. But if someone asked me how to implement it in the best way possible, we'll obviously talk about that. [00:18:26] Yeah, OK. And in your book, you discuss, which is kind of rare. I've read a great deal of fasting books and very few get into diet books in general. Well, ways of life people don't decipher between the male and the female body types enough. This goes into like all of Western medicine, in my opinion. However, your book does a good point. I've kind of briefly sussing this out and then discussing that, you know, one of the key things that has been found is that there are raised cortisol levels which are, you know, kind of this stress hormone in women naturally occurring. And then there's also the menstrual cycle that just does tend to change the way that fasting is received upon the female body. And you look at studies done with Ramadan, which is the fasting religious house, Muslim tradition. And I'm wondering if you can kind of speak more to that in. Have you drawn any connections or do you have any, like, platforms you've developed considering the differences between the male and the female body when it comes to fasting? [00:19:25] Yeah, that's a good question. I think that's one of those in my my impression of that is it's one of those areas that people speak about very freely with the amount of good evidence we have is not a law. So, you know, there's so many. This is one of those things. It was a big disparity. So. So to the point about causal, suddenly I felt a little bit of stuff here. They're discussing differences in cortisol levels and how that may make may may make them slightly less inclined to thrive while fasting. But the best the most salient evidence I found was really studies of Ramadan, which actually ends up being the case. A lot of fasting because that's a that is obviously a great replication of what fasting gives on some level, because Robert afast is essentially a sixty eight minus. The water is essentially a 60 day fast. So what I what I found when I was looking into the stuff in this book as it relates to two to women fasting, is that there is a slightly increased risk of menstrual irregularities during during Ramadan or an increased rate increase in dental records. So that's something of note. You know what I mean? I can sit here and tell you definitively, this is this this is that male versus female. But there let's put it this way. There is there's potential for a difference there. It's something that, you know, as more and more fasting research gets done, we'll certainly learn more about. [00:20:38] Yeah, absolutely. Have you. Do you have any curiosity when looking into fasting on behalf of your clients and you and your work? Do you look at things like fast mimicking and things like a tough igy that happened during these early stages of fasting for health for your clients? Have you followed any of those trends? And if so, how do you implement that knowledge? [00:20:59] Right. That's a great question as well. I'm yeah. I mean, look, those topics come up. I mean, I just recently published a blog on my Web site that from a study that was just published, a Ramadan study published April 2020 that looked at gene expression. [00:21:11] And Robert, on fasters, they felt certain genes that may be very, very relevant to human diseases. [00:21:18] I think one of the most for the amyloid plaques, which are relevant for Alzheimer's disease. [00:21:22] That that was down regulated in Robert on fasters. So, I mean, it wasn't expressed as much. Who knows what that could mean. It's you can't really make sense of it from one study, especially methodological limitations. But that kind of stuff. Well, I'm always keeping my eye that. You discussed that with my clients. The idea. I don't want to be one of the popular concepts. Absolutely. Autophagy is one of them. And then the idea that you're fasting is essentially a low level of stress, a cellular level. It makes your cells, your immune system more resilient as a result. That's certainly a concept that is thrown around again where we're at right now. If the human evidence. It's very hard to prove that definitively. But there is that what I say? Is there something there? And we're going to learn more and more as more studies come out. But, yeah, I absolutely talk about those types of things in my clients were more inclined to like that kind of stuff. [00:22:11] Yeah. And I want to get into just a little bit more to unpack fast mimicking because it's this restrictive idea that it pushes Volter long now. And I don't want to butcher his work or anything like that. [00:22:21] For those of you, please go to research and find out from the horse's mouth. However, the concept is, is that a heavily restricted calorie diet mimics a lot of the benefits from fasting while still some type of nutrient choleric meal to the recipient. And I'm wondering, in your book, you do give these calorie descriptions and I don't have them written down here. They change for men versus women. And you say it's an insider letter on the other due to age and things and an activity level. But I'm wondering how you feel about that. There is an obvious conversation between you know, you say that there's a calorie amount to start to be in the deficit where you're losing weight for weight management and as a dietitian, that and as it relates to calorie restriction, would you ever. I'm wondering when someone comes into you, let's say, and says, I'd like to lose some weight and you're obviously going to take their calorie count and ask them about their exercise level and take their age into account all of those things and then prescribe, you know, Kalac amount as a as a dietitian. But I'm wondering, do you ever get clients who want to play with going lower and lower than that? And what is your advice as as it stands in your field right now? [00:23:34] Yeah, I mean, yeah, those are yeah. OK. So. As it relates as it relates to that, I'm not sure is trying to compare to the really packed. Yeah, I'm not sure. I'm trying to figure out with what the question was. And there was a lot of interesting points. All right. [00:23:53] There's a relationship right between and this fast mimicking extreme calorie restriction and then what everyone kind of recommends, which is calorie restriction for weight loss. And I think it's a fine dance between having, you know, five hundred like Volter long hours. The average study up to the twelve hundred that you talk about for women, you know, of a certain age to be able to have. How do you deduce your calorie count? And do you tend to take it down when you're a client who wants to lose weight, isn't losing weight? [00:24:23] Yes. So. Now I got the question. But this is the this is the reality for myself as a as a private practice dietician, having worked with a lot of people over the last five years. [00:24:33] It's that, you know, calorie there. There's a lot of things there's a lot of strategies people can employ to improve the quality of their diet to pursue weight loss. You know, among all of those things, among all the people, all the things that are willing to try, the number of people who are interested in intensely moderate their caloric intake is not very high. So sure in that sub population of people who like to play with that stuff. Absolutely. Those are strategies we can look at. Now, again, the thing that you're you're you're discussing the idea of, you know, your fast mimicking very, very low calories. You know, the appeal, as much as that may be scientifically intriguing. The appeal to the type of people who I work with is not very, very high because that is a very, very niche thing. [00:25:16] You know, it's it's neither here nor there as to whether it's necessarily the best practice. So the way I look at fasting, honestly, is, yes, there are theoretical physiological benefits, but there's also practical benefits to it. And I kind of divide those two. And as a practical benefit. I mean, even if fasting did nothing for your body, your physiology, your genetics, let's say, even if it did nothing, and I don't believe that's true. But even if it did nothing, fasting may actually have practical benefits. When you reduce your eating window, when you when you wait till you're actually truly hungry, you know what I mean? Those types of things can have a net positive impact on overall. It take an overall quality of life. For example, if you have someone who wakes up early B breakfast, even though they aren't hungry, they're losing sleep and they're being more than they otherwise would. And they realize they actually don't have to do that. Those benefits that they're getting have nothing to do with the potential, you know, you know, genetic expression is a result of suspending food intake. Those are purely practical benefits, pragmatic daily benefits. So as much as I love the physiological side of it, I think that for most people this is just my my my opinion. I do explore the physiological side. I have written about it all that for most people it's the practical stuff that actually plays a really, really big role. [00:26:26] Yeah. And to that end, actually, the practical I want to turn over into our final stage, which is the rapid fire question of people that get into the practicality of dietitian advice and where it meets and with fast things. I'm going to dove right in. And one of them is we've had a lot of people write in and say, as a dietician, how do you how do you design and work around people's food limitations? You know, there's allergies, there's food restrictions. There's the Vegan diet. There's all sorts of things. Do you find yourself able or is it difficult to cure it, especially when it comes in regards to things like protein that you've actually spoken about in your book as well? [00:27:04] Oh, yeah. I mean, the reality is that that's that's my job. You know what I mean? This is what I do. I work with people of all different varieties. I mean, to be perfectly honest, people who are either Vegan a vegetarian or in the process of conversion or partial conversion, I thoroughly enjoy working those types of people. And so I'm very well versed in all of these different things. And if if you have six limitations, I know the six things we have to do on the other side of that. [00:27:26] It's just that just comes with the job. You know what I mean? I mean, you talk to people. You, in some ways you've seen it all. And so you don't navigate that stuff really is you know, that's a part of the pleasure of the job. It represents a small challenge, but a highly enjoyable one. [00:27:40] Nice. Yeah. We had a lot of people write in regarding, like the top 10 items to have in one's fridge, according to a dietician. And I know in your book you had pantry basics. And it's like a whole list of things that you had on there. And I'm wondering if you could prattle off like ten off of the top of your head. What would the top 10? [00:28:02] A lot of people wrote in just like, what are the number one things that I should be eating daily? That type of thing, like I always have on stock and always be eating. [00:28:09] OK. If I had to pick ten, I would say, well, I'll OK. I'll be specific. But I would say let's say, let's say kale, which represents a green vegetable, let's say a bell pepper, which represents a colorful vegetable, yellow, orange, red. Let's say flax seed, which represents a good source of fiber, a good source of omega 3s. I would say tofu. I'm a big fan of soy products, which is a whole other topic. [00:28:30] I like tofu because it gives people an avenue to eat less animal products. And even though there's nothing wrong for the Apple products, I think were the biggest issues of our. But there's not enough variety in our protein intake. And so I would love people to eat less of the conventional protein sources and more of the unconventional ones. Tofu and Teppei being another one of them. You know, obviously fruit of all kinds. But we had to pick one group. Let's go with berries. Obviously very high in antioxidants. [00:28:57] Let's say, you know, let's. Even though I don't think your dairy is that necessary or superfood. Let's throw Greek yogurt. And there it is, high protein. It does have probiotics. Yogurt is a great facilitator. So if you have seeds and nuts and you have fruit, yogurt can bring those together. So that works. [00:29:13] I'm inclined to I mean, again, fruits, fruits, vegetables, some for nuts or seeds. Legumes are definitely in there, too. So legumes. [00:29:23] Anything that's soy based lentils, chickpeas, those don't really go in the fridge. Those are very important. Very high fiber. Very high protein. Again, allow you to get protein from a known animal source. What else would I put in there? [00:29:36] Is a good one. [00:29:38] I mean, honestly, for the sake of the economical aspect of it. Eggs. And we'll explain why it's because vitamin D is quite elusive. It's locked out in very many foods. [00:29:46] It's down to fish, which I also put in your fridge. It's funny, fish eggs and then is fortified of dairy products. [00:29:52] So vitamin D, a lot people don't get enough eggs happen to be one of the only foods that are vitamin D and they're economical, which makes people's lives easier. So let's throw eggs in there, too. And yeah. So I'm, I'm just trying not to just say broccoli, onions, cauliflower and just all the fruits and vegetables and fruits and vegetables, especially vegetables, are the most important foods. So a wide array of different colors of fruits and vegetables are imported. So it is really hard to picture as well. I've just learned a lot. [00:30:17] But I mean, the more the merrier right now. But really good road map and a direction of where you're headed. And really, we had people writing in about stages of life for men and women. And I'm sure this to be inclusive, like, of course, people identifying as male or female as well as non binary. We're talking about stages of life for the human development. [00:30:37] So a lot of people wrote in asking about specific dietary like advice, key tips for menopause, as well as children hitting puberty. Men wrote in in regards to older stages of male and functioning in their 50s. As a dietician, how much do you think people should start to reanalyzed in these stages of these changes of human life? How frequently would you advise someone stop and like reassess what they're eating and kind of recalibrate to their stage of life? [00:31:13] Yeah. That's a good question. Well, I mean, obviously, those are all map quite different demographics and there's very many considerations there. But the best piece of advice I can give is that, you know, if you are uncertain that you are, let's say your dietary pattern is as good as it could be every year that passes, that uncertainty should be troubling you more and more, because with age comes increased risk for, you know, negative things to happen to you from a health perspective. So if you're carrying uncertainty about what you're doing nutritionally, I would encourage you to speak to a health professional dietitian because that uncertainty is going to manifest in you not living the best quality of life in the best possible life as you get older, because as you get older, the decisions you make you've made up into that point are going to come to bear. And if you're not sure that you made the best decisions was that's going to be really important. So that's my best advice to kind of cover all the categories there. [00:32:03] Yeah. What are some markers that people should really seek dietary advice for? Like just key physical mental markers that you would say immediately talk to your dietitian. [00:32:13] I mean, look, fatigue, poor sleep, lack of energy. Know those things absolutely are up there. I mean, lack of mental clarity was something you brought up earlier. I mean, certainly. And then you have the blood work, you know, blood pressure, you know, blood pressure, blood cholesterol. Those are some of the most frequently prescribed medications for which there are dietary means of recourse. So stuff like that, I would say, yeah, just just like not feeling as good as you think. You could be feeling it. Because what I what I always say is that no food doesn't fix every single problem. But if you don't feel your best, you cannot be sure it's not because your diet is not optimized. So that's that's kind of like one of my my quotes, shall we say. [00:32:55] Yeah. Well, I mean, her pocket, she's ripe for medicine. So I think that is catching on more and more, which means that you'll have to write some more books. Well, Andy, we are out of time, but I want to thank you so much for giving us your time today. I really appreciate just all of your honesty. And I know you're busy and I'm stopping and giving us your information about your book and everything else. I really appreciate it. [00:33:19] Thanks so much for having a great time. [00:33:20] Yeah. And for everyone listening, we have been speaking with Andy De Santis. He's a registered dietitian. You can find out more about everything that he has done, all of his work at Andy, the R d dot com. And until we speak again next time. Thank you for giving us your time. [00:33:36] And remember to stay safe, clean and responsibly when you do eat and always bet on yourself. Slainte.
Episode 282 brings you the COMPLETE guide on metformin! Every possible interaction, MoA, and question has been answered and summarized here on this episode! My goal for this is to truly summarize the full picture of metformin as too many people demonize it for reasons that literally are so insignificant, they should barely even be paid a notice. So with that in mind, get your notepads ready, this one is FULL of information! And yes, a few references for those of you that wish to read further! REFERENCES 1. Lamanna C, Monami M, Marchionni N, Mannucci E. Effect of metformin on cardiovascular events and mortality: a meta-analysis of randomized clinical trials. Diabetes Obes Metab. 2011;13(3):221–228. [PubMed] 2. Franciosi M, Lucisano G, Lapice E, Strippoli GF, Pellegrini F, Nicolucci A. Metformin therapy and risk of cancer in patients with type 2 diabetes: systematic review. PLoS One. 2013;8(8):e71583. [PMC free article] [PubMed] 3. Cohen RD, Woods HF. 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Available at: http://guidelines.diabetes.ca/bloodglucoselowering/pharmacologyt2-(1) 73. Gong L, Goswami S, Giacomini KM, Altman RB, Klein TE. Metformin pathways: pharmacokinetics and pharmacodynamics. Pharmacogenet Genomics. 2012;22(11):820–827. [PMC free article] [PubMed] 74. Weir MA, Gomes T, Mamdani M, et al. Impaired renal function modifies the risk of severe hypoglycaemia among users of insulin but not glyburide: a population-based nested case-control study. Nephrol Dial Transplant. 2011;26(6):1888–1894. [PubMed] •••SUPPORT OUR SPONSORS••• (COACHING) Alex - www.theprepcoach.com (FREE OPEN FORUM w/ EXCLUSIVE VIDEOS) http://www.theprepcoachforum.com (SUPPLEMENTS) www.projectad.me___use discount code “BFR25” to save off your order! (RESEARCH CHEMS) www.maresearchchems.net___use discount code “alex15” to save off your order! (SPECIALTY SUPPS) www.masupps.com___use discount code “alex20” to save off your order! 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On this episode, first Dr. Gladden and Mark discuss the health benefits of getting out into nature. Then, they’re joined by Professor Stuart Phillips to discuss his work with aging adults at McMaster Physical Activity Centre of Excellence. He talks about people in their 90s and older who are still participating in exercise programs and the youthful benefits they’re seeing. They talk about setting ourselves up for successful physical fitness that lasts well into advanced age, with both physical activity and mindset. About the guest: Stuart Phillips obtained a Ph.D. from the University of Waterloo in Human Physiology in 1995. He joined McMaster University in 1999 and is currently a full Professor in the Department of Kinesiology and School of Medicine at McMaster University. He is Tier 1 Canada Research Chair in Skeletal Muscle Health. He is also the Director of the McMaster Centre for Nutrition, Exercise, and Health Research and the Physical Activity Centre of Excellence. His research is focused on the impact of nutrition and exercise on human protein turnover, specifically in skeletal muscle. He is also dedicated to understanding how exercise and dietary protein impact body composition, strength, and function in aging. Dr. Phillips has authored more than 190 original research papers and 75 reviews. He has mentored 7 Postdoctoral, 13 Ph.D. and 17 M.Sc. students and more than 100 undergraduate thesis students. He is a 5-time nominee, and a 3-time recipient, of McMaster Student Union’s Outstanding Teaching Award. He was also the first recipient of the Canadian Society for Exercise Physiology’s Mentorship award in 2017. In 2018, he was named to Clarivate’s Highly Cited Researchers list as a being in the top 1% of all cited researchers in nutrition research. His research is funded by the Canadian Institutes for Health Research, the National Science and Engineering Research Council of Canada, the Canadian Diabetes Association, the Canadian Foundation for Innovation, the US Department of Agriculture, and a variety of industry sources. Dr. Phillips is a fellow of the American College of Sports Medicine, the American College of Nutrition, and the Canadian Academy of Health Sciences. Follow him on Facebook: https://www.facebook.com/SMPPh.D/ Find him on LinkedIn: https://www.linkedin.com/in/professor-stuart-phillips-ph-d/
Canada’s obesity rate has doubled since the 1970s. Around 9.3 per cent of Canadians have diabetes, according to the Canadian Diabetes Association. And about one in 12 Canadians lives with heart disease, according to the Public Health Agency of Canada. At a time when there’s never been more information about how to live a healthy lifestyle, Canadians are unhealthier than ever. If you enjoy the This is Why podcast, please take a minute to rate it on Apple Podcasts or Google Podcasts, tell us what you think and please tell a friend about the show. Twitter: @thisiswhy Email: thisiswhy@curiouscast.ca
Chapter 1
Hitesh joined the Foundation in June 2015 and is responsible for all financial, legal and administrative activities. He has over 30 years of experience in financial and operations management and has leadership experience in strategic planning and direction, business transformation, and investment and risk management. Before joining the Foundation, Hitesh held senior financial positions at Pacific Newspaper Group (Publisher of The Vancouver Sun and The Province) and at Revy Home Centres prior to the merger with RONA. Hitesh has also served on various boards in the not-for-profit sector, including The United Way of the Lower Mainland and the BC and Yukon Division of the Canadian Diabetes Association. Hitesh holds a Bachelor of Commerce degree from the University of British Columbia and obtained his Chartered Accountant (CA) designation in 1988. Guest: Hitesh Kothary VP and CFO B.C. Children's Hospital
Canada’s obesity rate has doubled since the 1970s. Around 9.3 per cent of Canadians have diabetes, according to the Canadian Diabetes Association. And about one in 12 Canadians lives with heart disease, according to the Public Health Agency of Canada. At a time when there’s never been more information about how to live a healthy lifestyle, Canadians are unhealthier than ever. If you enjoy the This is Why podcast, please take a minute to rate it on Apple Podcasts or Google Podcasts, tell us what you think and please tell a friend about the show. Twitter: @thisiswhy Email: thisiswhy@curiouscast.ca
Diabetes Canada’s president and CEO, Rick Blickstead, shares his thoughts on changing from the Canadian Diabetes Association to Diabetes Canada and how the organization is fighting the diabetes epidemic in Canada through its movement to end diabetes.
The Canadian Diabetes Association has relaunched as Diabetes Canada, and we're joined by the Regional Director for Manitoba & Nunavut, Andrea Kwasnicki, as well as a Diabetes Canada account manager, Kevin Young.
Maria is in highly skilled company for this podcast, focused on best practices in volunteer engagement in a unionized workforce. Jill Wurflinger has built her knowledge in volunteer engagement through her current role as National Director of Volunteer Engagement at the Canadian Diabetes Association, as well as past roles as Manager, Volunteer Engagement, BC-Yukon Division of the Canadian Cancer Society; Manager, National Olympic Committee/National Paralympic Committee Assistants Program for Vanoc - Vancouver Organizing Committee for the 2010 Olympic and Paralympic Winter Games; and Field Executive for Scouts Canada.
Mr. Grant Maltman, Curator Banting House National Historic Site of Canada Canadian Diabetes Association London Ontario Canada Grant Maltman is a graduate from The University of Western Ontario and has nearly 25 years experience in the cultural resource management and heritage presentation field. His journey started at Sir Frederick G. Banting Secondary School when, as a student, he presented the Canadian Diabetes Association with a cheque from the student body for the development of Banting House museum. Drawn to the diverse collection Banting House held, the history and the impact of the discovery of insulin on the world, it seemed a worthy project for the student body to support. He has proudly served as the curator of Banting House National Historic Site of Canada for the last 20 years. In addition to securing the designation of Banting House as a national historic site, he served as a historical consultant for the Royal Canadian Mint’s coin commemorating Banting as Canada’s first Nobel Prize recipient and the CBC production, The Greatest Canadian Contest. Grant enjoys sharing stories on the life and career of Sir Frederick Banting, the discovery of insulin and the Canadian Diabetes Association’s stewardship of this international treasure and symbolic site of hope in the fight against diabetes.
Paul Kilbertus of the Canadian Diabetes Association urges Canadians to assess their risk for diabetes.
Rick Blickstead of the Canadian Diabetes Association explains the diabetes charter.
Regular visitors and readers of Jawny Bakers blog will know that as a business we’re a local, family-owned success story. We know that this is down to the ceaseless support we’ve received from the local community. And so, it has always been part of our philosophy to get involved with the community as much as possible. Whether through active fund-raising work, financial and food donations to special events or prizes to encourage participation, it is our way of saying thanks to the surrounding areas for their support, and a chance to give back and collaborate with our friends and neighbours. A recent blog post gave us the opportunity to tell you about how well we did in the East York Mirror’s Best Of competition. However, as much as we love getting praise and doing well in surveys, there’s something truly special in getting thanks and appreciation from the people who benefit from our community involvement. Every year we help out schools, children’s charities and healthcare foundations in their fundraising efforts by providing prizes for auctions and activity fairs. We also are hands on by donating our time and effort to many committees and organizations. When we’ve donated gift certificates as prizes, the winners will happily tell us about the event when they visit the restaurant and continue the good feelings. A recent visitor told us it was fun for them to bid in their first auction and easy for them to donate when the prize meant they got to bring their family in for a meal. The important thing for us at Jawny Bakers is to always remain connected to these organizations. Ultimately, our efforts help to increase turn-out for events and raise money. However, it’s not about simply handing over a reward but spending time with those involved and hearing how our mutual connection helps to bring their missions to life. In a very small way, we feel like we’re helping to make a difference to people’s lives. We’ve been able to put staff teams together to take part in large-scale fundraising efforts such as marathons for The Canadian Diabetes Association, bike rallies for The Hospital for Sick Kids and golf tournaments for the Providence Healthcare Foundation. The letters we receive from the people in the front lines of these organizations are a great way to see how our gifts are used and the benefits they’ve provided to the event: “Thanks to your generous donation, people happily perused the many raffle items filled with coveted prizes. Raffle tickets were purchased in great numbers because businesses like yours took the time and effort to gather items to donate” – Toronto District School Board So, if we don’t say it enough, we want to thank all those involved in these efforts. From our customers, staff, friends, families and charity collaborators, we sincerely appreciate the chance to get involved and the feeling of engaging with our communities in real and positive ways. Tom Zorasoriginally posted 10/15/2013Click Here to download a PDF of this article.
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