Podcasts about Cibo

Avete mai sentito parlare delle Langhe? Ci siete mai stati? Venite con noi a scoprire qualcosa di più su questo territorio piemontese, ricco di specialità culinarie, vini e castelli!Support the show

Oggi parliamo del disegno di legge sull'autonomia differenziata approvato dal governo, dell'effetto sui mutui dell'ennesimo aumento dei tassi e di un po' di dati sullo spreco alimentare, che in Italia diminuisce. ... Qui gli altri podcast di Class Editori: https://linktr.ee/podclasseditori Per iscriverti al canale Telegram: https://t.me/notizieacolazione Musica https://www.bensound.com

Vocabulary pill about Italy's favorite type of food, or paste. - Credits : “Your Intro” by Audionautix (http://audionautix.com/) courtesy of Creative Commons (https://creativecommons.org/licenses/by/4.0/) - “Le tagliatelle di nonna Pina” by Gian Marco Gualandi, performed by Ottavia Dorrucci, 2003.

Otto milioni di italiani pronti a risparmiare su cibo e bevande. È quanto emerge da una ricerca realizzata da Nomisma per Agronetwork.mgg/gtr

Otto milioni di italiani pronti a risparmiare su cibo e bevande. È quanto emerge da una ricerca realizzata da Nomisma per Agronetwork.mgg/gtr

Il dibattito sul cibo del futuro Fonti: estratto delle dichiarazioni di Giorgia Meloni durante un comizio a Milano del 12 settembre 2022, pubblicato sul canale Youtube del Corriere della Sera; estratto delle dichiarazioni di Giorgia Meloni ad una puntata del programma L'aria che tira, condotto da Myrta Merlino e trasmesso da La7, pubblicato sul canale Youtube di La7 Attualità il 3 ottobre 2019; estratto del servizio del Tgcom24 del 3 gennaio 2023, pubblicato sul canale Youtube di Tgcom24; estratto delle dichiarazioni di Gian Marco Centinaio alla puntata del programma L'aria che tira del 2 gennaio 2023, condotto da Myrta Merlino e trasmesso da La7, disponibile sul sito la7.it; estratto delle dichiarazioni di Matteo Salvini durante un evento della Coldiretti, pubblicato sul canale Youtube di La7 Attualità il 3 ottobre 2022; estratto del film "Il marchese del Grillo" del 1981, diretto da Mario Monicelli e prodotto dalla Opera Film Produzione.

Sussidiario Illustrato della Cultura Pop.Un viaggio alla scoperta delle opere e dei personaggi che sono alla base della nostra cultura Pop!Con me in questo viaggio Boban Pesov (che ha anche disegnato questa bellissima copertina).In questoa puntata parliamo di Mattia Torre!EVVIVA!-Ultima Mini-Storia a fumetti assieme a Boban ‣‣‣ https://www.instagram.com/p/Cj-FgQ7Dd0d-In questo episodio abbiamo parlato di:‣ Buttafuori (serie disponibile su youtube)‣ Boris (serie disponibile su disney+)‣ Boris (film disponibile su Disney+)‣ Ogni Maledetto Natale (film disponibile su Netflix)‣ Dov'è Mario? (serie su NowTV)‣ La Linea Verticale (serie su Rai play)‣ Figli (film su NowTv)‣ Sei pezzi facili (serie su Rai play)-Segui Boban su i suoi social:‣ Instagram: https://www.instagram.com/bobanpesov‣Twitch: https://www.twitch.tv/bobanpesov‣ Pagina Facebook: https://goo.gl/VvlnMjRaccolta "Better Call Boban" ‣‣‣ https://toraedizioni.it/prodotto/better-call-boban/-Acquista Underdogs, la mia nuova serie a fumetti ‣‣‣ https://rebrand.ly/Underdogs-L'amazon shop di FREKT dove ti consiglio fumetti e libri belli ‣‣‣ https://www.amazon.it/shop/ios...-Acquista i biglietti di VEGETA E' morto (e l'ho ucciso io) ‣‣‣ https://linktr.ee/vegetaemorto-Unisciti al gruppo telegram dei Frektiani ‣‣‣ https://rebrand.ly/TelegramFre...-Contatti di Frekt-‣ Instagram: https://www.instagram.com/ioso...‣ Twitch: https://rebrand.ly/twitchFrekt ‣ Pagina Facebook: https://www.facebook.com/thefrekt-Altre cose di Frekt ‣‣‣ https://linktr.ee/iosonofrekt-Prova Amazon Prime Video ‣‣‣ https://www.primevideo.com/?&a...--La voce della sigla è di Gianluca Iaconohttps://www.instagram.com/gian... la sigla è stata prodotta da Silvio Benvenuto https://www.instagram.com/eart...

Gli italiani affrontano i consumi rinunciando al superfluo per garantirsi l'essenziale, con cibo e salute in cima alla lista delle priorità. È l'istantanea degli italiani scattata dalle due survey dell'Ufficio Studi Coop condotte a dicembre 2022. In generale gli intervistati mostrano timore (nel 33% dei casi) e inquietudine (22%), ma soprattutto fiducia (39%) e aspettativa per il 2023 (38%) e nel complesso hanno un senso di accettazione della realtà (28%) e serenità interiore (34%). A fronte di questa situazione circa un italiano su due spera di mantenere stabili le proprie spese familiari nel 2023 ma il 45% conta di spendere di più per bollette e il 32% per cibo e bevande e si rinuncia invece (a malincuore) all'outdoor, ai viaggi e alla convivialità. Per far fronte all'aumento dei prezzi l'80% degli italiani cambierà anche le proprie abitudini alimentari orientandosi verso diete più salutari e meatless, ma più sobrie e certamente "zero waste" e "no frills". Ne parliamo con Albino Russo, direttore generale Ancc-Coop. Borsa: crescono Pmi quotate, 26 Ipo 2022 e 899 mln raccolti Con 26 nuove Ipo e 899 milioni di euro di capitali raccolti, nel 2022 continua la crescita del mercato Euronext Growth Milan (l'ex Aim), dedicato alle piccole e medie imprese dinamiche e competitive. L'anno si chiude con un saldo positivo, pari a 16 società in più, che porta il numero complessivo delle quotate a 190, rispetto alle 174 di fine 2021 (+9%), per una capitalizzazione di 10,6 miliardi di euro. È quanto viene rilevato dall'Osservatorio Pmi Egm sulle Ipo 2022 di Ir Top Consulting, che evidenzia come il listino dedicato alle piccole e medie imprese sia in "controtendenza rispetto al listino principale, il quale, chiude il 2022 con 224 società quotate in calo rispetto alle 232 quotate al 31 dicembre 2021". Approfondiamo ili tema con Anna Lambiase, CEO di IR Top Consulting e Direttore Scientifico dell'Osservatorio PMI EGM.

Ospite di Obiettivo Salute il dottor Luca Avoledo, biologo, nutrizionista esperto in naturopatia della Clinica del Cibo di Milano. Con l'esperto passiamo in rassegna un paio di tisane adatte per questi giorni di dopo feste

Nella puntata 440 trovate ai microfoni Andrea e Ilaria in modalità festiva. Fortunelli che non siete altro. Ilaria ne approfitta per raccontarvi un recente lavoro pubblicato su Cell che investiga l'effetto acuto (dopo 24 ore di esposizione) di una dieta ad alto contenuto di lipidi sul metabolismo e sull'intestino dei topi. Avete mangiato pesante nelle feste? Se siete facili al senso di colpa tappatevi le orecchie, oppure mettevi subito a dieta! Kuna ci fa una panoramica dei progressi tecno-scientifici ai quali dovremo probabilmente fare attenzione nel corso di quest'anno: la missione Juice per le lune di Giove, i vaccini a mRNA oltre il Covid, la terapia Crispr-Cas9 per la beta talassemia e l'anemia falciforme, proteine dall'aria come fonte alimentare, e l'introduzione di un quadro legale europeo per l'intelligenza artificiale. Tornati in studio, dopo una barza DAVVERO brutta, Andrea ci parla di neve artificiale e della sua sostenibilità futura. Per quanto tempo sarà possibile andare a sciare in montagna? Il climate change ci permetterà di usare i cannoni sparaneve? Poi anche una buona notizia a proposito di nostri alleati inaspettati: le alghe brune.BUON 2023 A TUTTI soprattutto a chi torna al lavoro con il podcast nelle orecchie ^_^

Elisa comincia a nutrire insoddisfazione nei confronti del suo corpo quando approda al liceo, dopo essere stata vittima di bullismo da anni a causa della sua sordità. Si vede troppo grande e decide di affidarsi a Naturhouse, scelta che le costa cara la sua salute. Alla perdita di peso seguono complimenti che dopo poco non le fanno più conforto ed Elisa si sente completamente abbandonata, anche dall' indifferenza dei professori. Anche i professionisti sembrano lontani, non la seguono davvero. Seguono anni di anoressia, bulimia e ultimo ma non per importanza binge eating, Che la porta a creare una vita fatta di sofferenza, solitudine, cibo, serie tv e pianti. Di fronte alle cure Elisa non si sente abbastanza per accedervi. Ma Elisa la luce la trova, cominciando a viaggiare, scoprire il mondo, nuove culture, mettendosi alla prova e uscendo dalla zona di comfort dimostrando a tutti e a sè stessa che la guarigione esiste

Prospettive musicali dà risalto a una serie di espressioni musicali che trovano generalmente poco spazio nelle programmazioni radiofoniche mainstream. Non pensando al genere come concetto limitativo, Prospettive musicali vuole suggerire percorsi di ascolto eterogenei. Prospettive musicali potrà accostare musiche medioevali e avanguardie elettroniche, free jazz e musiche per ambiente, danze etniche e partiture contemporanee, improvvisazione e composizione, avant rock e canzone, silenzio e rumore, invitando il proprio pubblico a condividere esperienze di ascolto coraggiose e «di confine». Alessandro Achilli collabora con Radio Popolare dal 17 marzo 1991 con i cicli Sciabadà (1991), Est (1992), Le vacanze di monsieur Hulot (1991, con Giovanni Venosta, e 1992), L'Orchestra (1996), Concerti da Babele (2001, 2002, 2003), Township Beat, musiche dal Sudafrica (2010) e corrispondenze dai festival Mimi (Provenza), Ring Ring (Belgrado), London Jazz Festival; ha inoltre curato la regia e l'adattamento di un ciclo condotto da Robert Wyatt, interviste in diretta a Shelley Hirsch, Arto Lindsay, Peter Blegvad e Robert Wyatt, e puntate monografiche di Cantaloop, In genere, Zona disco, Replicanti, Yuppi do, Il giardino degli dei, 5 giri, Jazz Anthology, Happy Together e Notturnover estate. Clicca qui per notizie sulle sue attività con Musica Jazz, Musiche, Radio3 Rai e come fotografo non professionista e traduttore. Fabio Barbieri collabora con Radio Popolare dal 1997. È stato ideatore e conduttore di Tropici e meridiani e ha realizzato collegamenti e interviste per Notturnover,Candid, Sidecar, Zoe, Alaska e per il gr in network. Ha collaborato con la redazione musicale del quotidiano Il Manifesto. Suoi articoli e recensioni sono apparsi su Rockerilla, Lost Trails e nel volume Bassa fedeltà (Bollati Boringhieri). Nella stagione 2003-2004 ha curato per Patchanka una serie di corrispondenze settimanali da Londra, intitolata London Calling. Da quell'esperienza è nato un blog: http://www.fabiocalling.blogspot.co.uk/ Gigi Longo collabora con Radio Popolare dal 1987. Ha condotto Jazz Anthology, Music Mag, Onda su onda e Cibo per psiconauti. In veste di inviato, ha recensito decine di concerti jazz, rock e world music per Notturnover. Ha realizzato trasmissioni speciali su Charles Mingus, Gil Evans, Duke Ellington e Miles Davis. È stato collaboratore dell'Associazione Jazz Capolinea, del mensile Il Buscadero e dela rivista Alp Grandi Montagne.

"Le feste di fine anno sono il record dello spreco di cibo, che in Italia vale oltre 7 miliardi di euro all'anno”. Lo afferma Alfonso Pecoraro Scanio, presidente della fondazione Univerde e già ministro dell'Agricoltura, che con Alessandro Circiello della Federcuochi lancia in un video la sfida per dire stop allo spreco di cibo e valorizza la campagna dell'Anci sulle "Doggy bag".sat/mrv

Se vuoi cambiare le vecchie abitudini a tavola,devi cercare di crearne di nuove. Se sei abituata a mangiare soprappensiero,questi semplici esercizi ti aiuteranno ad aumentare la tua consapevolezza. Seguimi su www.giorgiacolavolpe.it

Ospite di Obiettivo Salute risveglio il dottor Luca Avoledo, biologo, nutrizionista esperto in naturopatia della Clinica del Cibo di Milano. Con l'esperto passiamo in rassegna un paio di tisane adatte per questi giorni di dopo feste

In compagnia di Chiara Ferrari, Biologa nutrizionista, parliamo di alimentazione, ambiente e sostenibilità. Con qualche consiglio per un pranzo di Natale senza sensi di colpa!✅ Chiara Ferrarihttps://nutrizionistachiaraferrari.com/chiara-ferrari/

Il Natale si avvicina e i tempi cambiano, ma le buone maniere restano una pratica fondamentale per gestire in modo impeccabile le migliori occasioni d'incontro, a partire dalle cene e dai pranzi che gli italiani organizzeranno nelle proprie case in occasione delle festività in arrivo. Viene così presentato il decalogo delle buone maniere, realizzato da Uber Eats e dall'Accademia Italiana Galateo, per gestire gli ospiti e il cibo in occasione di pranzi e cene ordinate a domicilio.“Spesso non abbiamo tempo oppure non siamo bravi in cucina e per questo decidiamo di non invitare parenti e amici, - commenta Samuele Briatore, presidente dell'Accademia Italiana Galateo. - In passato il Natale per molte persone rappresentava un tour de force in cucina, dove l'ansia da prestazione, la competizione e spesso anche l'obbligo erano elementi che potevano limitare la gioia, la spensieratezza e la voglia di casa e famiglia che dovrebbero essere presenti nelle occasioni natalizie”.

Nel periodo delle feste i rifiuti si moltiplicano a dismisura e differenziarli può diventare un'impresa. Dal cibo avanzato alle carte regalo, dagli imballaggi all'albero di Natale, Etra dà i consigli per un Natale sostenibile.

Smartphone... Junk food... Condizionatore... Cibo pronto... Servizi a domicilio... Comfort... In questa "puntata jazz", discorsiva e riflessiva, ci chiediamo se lo stare fuori forma si genera dalla nostra scarsa capacità di ascoltarci oppure dall'incapacità di rispondere ai nostri bisogni vista la marea di stimoli in cui siamo sommersi. La chiave del dimagrimento, del benessere, della gestione dello stress, è davvero "ascoltarsi" o c'è qualcosa di più?

Radioimmaginaria Castel Guelfo Bella rega!!! Siamo sempre noi Radioimmaginaria Castel Guelfo e oggi parleremo di combinazioni di cibo che da soli sono buoni ma insieme sono veramente disgustosi ma anche dei regali più belli e più brutti che abbiamo mai ricevuto a Natale. Ma soprattutto: se crush ti offre la cena voi accettate?Se volete saperne di più ascoltateci!!

La premier Giorgia Meloni è tornata a ribadire pubblicamente che tra le priorità del suo governo c'è la sovranità alimentare ossia "il diritto di una nazione di scegliere il proprio modello produttivo e alimentare in alternativa all'omologazione alimentare globale e al cibo sintetico". Parliamo di questo, del caso Soumahoro e consorte e di Qatar per capire se, a Mondiali terminati, il Paese al centro di mille polemiche sia riuscito nel tentativo di "sportwashing" ossia di dare un'immagine diversa di sè

Radioimmaginaria Borgo Panigale Ciao a tutti! State ascoltando radioimmaginaria Borgo Panigale, oggi parleremo dei mondiali di calcio e di cibo. Poi vi daremo alcuni consigli su quali regali fare a Natale. Ma per sapere quali sono, iniziate subito ad ascoltarci!

I difficili negoziati per diminuire il tenore di sale e zucchero negli alimenti.

Ospite del festival Cucine d'Epoca 2019, al Palazzo Ducale di Genova il professor Barbero racconta la storia dell'orario dei pasti attraverso i secoli.Sorgente: https://www.youtube.com/watch?v=IXHnWy_XZ7UCommunity Podcast: https://barberopodcast.it/discordTwitter: https://twitter.com/barberopodcastFacebook: https://facebook.com/barberopodcastInstagram: https://instagram.com/barberopodcastMusic from https://filmmusic.io - "Bossa Antigua" by Kevin MacLeod (https://incompetech.com) licensed with CC BY (http://creativecommons.org/licenses/by/4.0/)

Ospite del festival Cucine d'Epoca 2019, al Palazzo Ducale di Genova il professor Barbero racconta la storia dell'orario dei pasti attraverso i secoli.Sorgente: https://www.youtube.com/watch?v=IXHnWy_XZ7UCommunity Podcast: https://barberopodcast.it/discordTwitter: https://twitter.com/barberopodcastFacebook: https://facebook.com/barberopodcastInstagram: https://instagram.com/barberopodcastMusic from https://filmmusic.io - "Bossa Antigua" by Kevin MacLeod (https://incompetech.com) licensed with CC BY (http://creativecommons.org/licenses/by/4.0/)

Ospite di Obiettivo Salute risveglio il dottor Luca Avoledo, biologo, nutrizionista esperto in naturopatia della Clinica del Cibo di Milano. Con l'esperto passiamo in rassegna alcune soluzioni non farmacologiche, per contrastare naturalmente sia la gastrite che la malattia da reflusso gastroesofago

I cibi surgelati nel nostro freezer sono davvero ancora buoni? Ce lo dice uno speciale sensore. Scopri di cosa si tratta su Technomondo, la rubrica dedicata alla tecnologia di Raffaella Quadri

I cibi surgelati nel nostro freezer sono davvero ancora buoni? Ce lo dice uno speciale sensore. Scopri di cosa si tratta su Technomondo, la rubrica dedicata alla tecnologia di Raffaella Quadri

Secondo Eurostat la media è di 146 kg a testa, oltre quella europea. Ed emerge che non è solo una questione alimentare, ma pure di ambiente ed energia

Levitico 2:1-16

È risaputo che gli italiani amano parlare di cibo. Gran parte delle loro conversazioni ruotano intorno a ristoranti, formaggi, ricette, dolci. Perché questo? Oggi ti spiego che cosa rappresenta il cibo per un italiano e capirai che parlare di cibo significa soprattutto parlare di se stessi.

Ti piacerebbe smettere di mangiare cose "normali" e assumere cibo in polvere? Trascrizione su www.podcastquattrostagioni.ch

Stefano Liberti"Pianeta Terra Festival"https://www.pianetaterrafestival.it/“Per affrontare la sfida ambientale, la più importante della nostra epoca, è necessario l'impegno di tutti sul piano, prima di tutto, culturale, di visione. È necessaria una rivoluzione economica, politica, sociale, culturale e industriale per perseguire l'obiettivo di un ambiente sano e di una società equa.” Stefano MancusoPianeta Terra Festival, LuccaVenerdì 7 Ottobre 2022, ore 17:00"La nostra sovranità alimentare è a rischio: cosa fare?"con Stefano Liberti e Carlo PetriniLa siccità che colpisce il Nord Italia è solo una delle manifestazioni più evidenti di quanto il nostro Paese sia oggi uno degli avamposti del surriscaldamento globale. Tra aumento degli eventi atmosferici estremi, specie aliene che invadono i campi, crescente scarsità idrica, l'agricoltura del nostro Paese è in sofferenza e la nostra sovranità alimentare è a rischio. Ecco perché, oltre all'impegno dei produttori che cercano di adeguarsi e mettere in campo strategie di adattamento, è necessario un ripensamento di tutto il modello produttivo.Stefano Liberti"Terra bruciata"Rizzoii Editorehttps://www.rizzolilibri.it/Non c'è dubbio: il 2020 verrà ricordato per la pandemia di Sars-CoV-2. Eppure non è stata l'unica emergenza che abbiamo dovuto affrontare. Bastano pochi dati per rendersene conto: l'aprile del 2020 è stato il più caldo d'Europa da quando si effettuano registrazioni, ed è seguito a un inverno che ha fatto segnare 3,4 gradi in più rispetto alla media del trentennio 1981-2010. Come ci fa notare l'autore in queste pagine, la crisi sanitaria e quella ambientale sono legate: entrambe sono globali, entrambe sono causate dal nostro modello di sviluppo – fatto di deforestazione e urbanizzazione incontrollate, senza nessun rispetto per l'equilibrio degli ecosistemi – ed entrambe hanno investito il nostro Paese con particolare violenza. Già, perché morfologia del territorio e posizione geografica piazzano l'Italia in prima linea sul fronte dei cambiamenti climatici.Il libro che avete in mano vi condurrà in un viaggio attraverso l'Italia per capire cosa succede al nostro clima: i ghiacciai che si ritirano, le coste erose dall'innalzamento del mare, le città sempre più arroventate. Venezia minacciata dall'acqua alta e la Sicilia in via di desertificazione. Ma l'allarme non riguarda solo il paesaggio: coinvolge l'agricoltura, il turismo, la sicurezza delle nostre case e la disponibilità di energia idroelettrica. Colpisce, insomma, la vita quotidiana di ciascuno di noi. Il punto non è più quale pianeta lasceremo ai nostri nipoti, bensì in che condizioni versa, oggi, il Paese in cui viviamo.Con passione e competenza, unendo l'inconfutabilità dei dati scientifici alla potenza del reportage in presa diretta, Stefano Liberti ci porta alla scoperta di un'Italia in cui convivono realtà opposte: esempi già all'avanguardia nella tutela dell'ambiente e una politica nazionale inadeguata e immobilista. E ci ricorda che è arrivato il momento di passare all'azione, promuovendo una presa di coscienza collettiva e stimolando un dibattito franco, costruttivo e non ideologico, su una questione che non può più essere rimandata.Stefano Liberti, giornalista e film-maker, pubblica da anni reportage di politica internazionale su testate italiane e straniere. Come regista, ha diretto vari documentari, tra cui il pluripremiato Soyalism (2018), con Enrico Parenti. Nel 2009 ha vinto il Premio Indro Montanelli con il libro A sud di Lampedusa (2008). Land Grabbing (2011) è stato tradotto in dieci Paesi. Nel 2016 ha pubblicato I signori del cibo. Viaggio nell'industria alimentare che sta distruggendo il pianeta, e nel 2019 l'inchiesta Il grande carrello, con Fabio Ciconte.IL POSTO DELLE PAROLEAscoltare fa Pensarehttps://ilpostodelleparole.it/

Andrea Bizzozzero"Il cibo del pensiero: mangio dunque sono"Food&ScienceFestival, MantovaSabato 1° ottobre, MantovaIl cibo del pensiero: mangio dunque sonoRadici antiche e motivazioni attualicon Andrea BizzozzeroQuando Ludwing Feuerbach, recensendo il libro di Moleschott, Dottrina dell'alimentazione per il popolo (1850), concludeva con l'ormai celebre affermazione «L'uomo è ciò che mangia», suscitava non poco scandalo. Dall'opinione pubblica venne considerata come «sentenza scurrile della pseudo scienza sensualissima moderna», espressione di un materialismo grossolano e un po' infantile. Da parte sua Feuerbach era fermamente convito della relazione che intercorre tra la nutrizione, ciò che si mangia e ciò che si è, al punto da poter affermare che «come è il cibo, così è l'essenza, com'è l'essenza, così è il cibo».Anche Bernard Stiegler è persuaso che il divenire dell'umano dipenda dal cibo, ma non solo da quello che nutre il corpo, bensì anche quello che nutre e plasma la sua capacità simbolica. Dipendendo questa sia dall'io che dal noi e dal contesto sociale, culturale e tecnico nel quale si trova a vivere, è urgente perdersi cura non solo dell'eventuale tossicità del cibo del corpo, ma parimenti anche di tutto ciò che oggi viene prodotto ai fini di una modulazione della capacità simbolica umana e, di conseguenza, della libido, ridotta molto spesso a compulsione.Andrea Bizzozero è professore aggiunto di Storia della filosofia presso la Facoltà di filosofia della Pontificia Università Antonianum (Roma). Si occupa del pensiero di Agostino di Ippona, di Jacques Derrida e della filosofia francese contemporanea. Studia come l'ermeneutica e la pratica della decostruzione possano favorire un rapporto prospettico e non egemonico alla realtà, nella molteplicità delle sue istanze e delle sue problematicità. Coordina il gruppo di ricerca in antropologia della suddetta Facoltà. Tra lesue pubblicazioni: Fare la verità. Rilettura della decostruzione di Jacques Derrida, Roma 2019; Il malessere dell'umano e l'urgenza della filosofia in Bernard Stiegler, in Crisi dell'umano oggi? Tra immanenza e trascendenza, a cura di A. Bizzozero-A. Clemenza-C. Gutiérrez, Milano-Udine 2021; Approcci sistemici, interdisciplinari e transdisciplinari all'educazione, in Antonianum 1(2021) 187-214; Ilparadigma tecnocratico nella Laudato si' e oltre, in Frate Francesco, 2 (2020) 243-272.IL POSTO DELLE PAROLEAscoltare fa Pensarehttps://ilpostodelleparole.it/

Simone Schinocca"Festival delle Migrazioni"https://www.festivaldellemigrazioni.it/Il Festival delle Migrazioni torna a Torino per la sua quarta edizione dal 27 settembre al 2 ottobre 2022 e anche quest'anno si snoda in vari luoghi della città, tra l'ex Cimitero di San Pietro in Vincoli, la Scuola Holden, la Fondazione Sandretto Re Rebaudengo, le sedi di Pastorale Migranti e Valdocco e il Giardino Pellegrino a Borgo Dora. Il tema delle migrazioni, affrontato nelle sue possibili declinazioni, sarà al centro della sei giorni tra dibattiti, proiezioni, incontri, spettacoli teatrali e concerti. Il Festival delle Migrazioni è ideato e organizzato dalle compagnie teatrali A.M.A. Factory, AlmaTeatro e Tedacà.Il Festival delle Migrazioni è sostenuto da Fondazione Compagnia di San Paolo (maggior sostenitore), Otto per mille Chiesa Valdese e MiC e patrocinato da Città di Torino, Città Metropolitana, Circoscrizione 7, Ordine degli Assistenti Sociali Consiglio Nazionale e Regione Piemonte. Incontri. Apre il festival Cecilia Sala, giornalista e autrice del podcast Stories, attraverso il quale racconta una storia dal mondo ogni giorno, con un incontro sul rapporto tra guerra e informazione coordinato dal documentarista Davide Demichelis. Insieme a Emanuele Giordana, inviato di guerra, e Raffaele Crocco, direttore dell'Atlante delle Guerre e dei Conflitti del Mondo, si traccerà una mappa dei conflitti aperti (e dimenticati). In programma anche un approfondimento con i corrispondenti Antonella Napoli, Enzo Nucci, Tiziana Ferrario e Nico Piro (in collegamento) sulla situazione politica di alcuni paesi per cercare di comprendere e raccontare una parte importante di flussi migratori. Con le giornaliste Patrizia Fiocchetti e Antonella Sinopoli, la pastora valdese Daniela Di Carlo e la testimonianza di Sapeda, attivista afghana si parlerà delle donne nei luoghi di conflitti e in territori postbellici, tre storie di resistenze e pratiche di pace. La deontologia della narrazione, ovvero quale sia il compito dell'informazione nella diffusione di percezioni e narrazioni su guerre e migrazioni, è il tema dell'incontro con Anna Meli, Paola Barretta, Valerio Cataldi e Stefano Talli. In collegamento, Asmae Dachan e Francesca Mannocchi. Modera Gian Mario Gillio.Due gli incontri realizzati in collaborazione con Torino Spiritualità: Torino città del dialogo, sulle criticità e risorse di una molteplice convivenza, che si definisce anche attraverso l'incontro interreligioso, con Valentino Castellani (presidente Comitato Interfedi) e Gianna Pentenero (Assessora Coordinamento politiche per la multiculturalità); mentre di vite spese a prendersi cura degli altri discutono Cecilia Strada e l'ex magistrato e saggista Gherardo Colombo, in dialogo con il curatore di Torino Spiritualità Armando Buonaiuto. Teatro. Il teatro si conferma cuore pulsante della kermesse, contando nell'edizione 2022 il record di spettacoli. Nella sei giorni sono infatti otto le proposte teatrali, con protagonisti interpreti internazionali: in scena, Alberto Boubakar Malanchino con lo spettacolo Sid – Fin qui tutto bene, la storia di un ragazzo annoiato dalla vita che si racconta in un monologo battente mentre si allena in carcere come boxeur; Francesca Farcomeni con il progetto teatrale Radio Ghetto, nato per raccontare in una modalità performativa l'esperienza vissuta all'interno dei ghetti dei braccianti agricoli nel foggiano. Poi Love's Kamikaze, con una doppia replica, diretto da Mila Moretti e ambientato a Tel Aviv nel 2005, in cui Naomi, ebrea, e Abdul, palestinese, si amano cercando di dimenticare la guerra e nello stesso tempo si confrontano rispetto alle due civiltà di appartenenza e ancora Storie fragili di Olga Kalenichenko con protagonisti bambini russi e ucraini. Cibo. Confermato anche in questa edizione un appuntamento molto amato dal pubblico del Festival delle Migrazioni, quello della Cena delle cittadinanze: una lunga tavolata allestita nel cortile di San Pietro in Vincoli sarà l'occasione per condividere il cibo portato da casa o i piatti proposti dalle cucine dal mondo presenti al festival, vivendo l'emozione di una cena tutti insieme.Il cibo è anche al centro dell'evento realizzato in collaborazione con l'Università di Scienze Gastronomiche di Pollenzo, Sguardi e metafore su cibo e migrazione in cui si alterneranno momenti conviviali e parole per approfondire concretamente tre aspetti: i cambiamenti climatici e la migrazione, con Gabriele Proglio, un dialogo sulla storia coloniale italiana attraverso la storia del cibo e la gastronomia come terreno di incontro e arricchimento culturale. Testimonianze. Anche in questa edizione, uno spazio fondamentale del festival è occupato dalle testimonianze dirette delle migrazioni: per parlare della migrazione siriana saranno presenti Muna e Mido Khorzom, al termine della rappresentazione di Storie Fragili è previsto un momento riflessioni sulle tematiche trattate durante lo spettacolo, con interventi diretti di rifugiati ucraini e volontari delle missioni a Leopoli. Il pubblico del festival potrà approfondire inoltre le questioni legate alla rotta migratoria americana nell'incontro Al Otro lad e scoprire il forte legame che esiste tra cibo e migrazione, sempre tramite le voci di persone migranti. Musica. Spazio anche alla musica, con i concerti di Baba Sissoko, artista e compositore del Mali, della giovane cantautrice di origine marocchine Rania Khazour e della reggae band Woolers. Inoltre Chris Obehi, nato in Nigeria nel 1998, condurrà il pubblico in un viaggio intimo nella sua storia, nella sua musica e nelle sue parole, durante un talk in cui il pubblico potrà interagire attraverso la costruzione di una playlist musicale. Cinema. Tornano gli appuntamenti cinematografici, a cui è dedicata la serata di mercoledì 28 settembre. Al Polo del ‘900, in seguito alla premiazione dei vincitori della Call Sguardi 2022, è previsto un incontro in collaborazione con ZaLab e la proiezione di No Hard Feelings (Future Drei) di Faraz Shariat, in organizzata in collaborazione con il Lovers Film Festival. Arte. Il festival dialoga anche con l'arte attraverso la mostra E coglieremo i saperi delle nostre resistenze, in corso alla Fondazione Sandretto Re Rebaudengo. Si tratta della prima personale in Italia della peruviana Daniela Ortiz: dipinti, ricami e installazioni per raccontare le Resistenze delle donne nei luoghi post bellici e coloniali. Fondazione Sandretto ospiterà inoltre uno degli spettacoli in programma.IL POSTO DELLE PAROLEAscoltare fa Pensarehttps://ilpostodelleparole.it/

Uno chef stellato e un giornalista sportivo con la passione per il bon vivre: una strana coppia che dà vita a un programma di cucina e cultura del cibo. Ricette semplici da realizzare, ma con un tocco in più, un segreto svelato dallo chef. La conoscenza delle materie prime e dei prodotti di stagione, le tradizioni culinarie, i consigli gastronomici. Si prende spunto dalla cucina per parlare di vita e di cibi che rendono la vita più gradevole. Tutto condito con grande ironia.

It's time to be Italian! È arrivato il momento di essere italiane/i e vivere la storia, la natura, l'arte e il cibo nelle Marche, una regione davvero incredibile in Italia. Barbara ci porta in un bellissimo viaggio ricco di curiosità e informazioni e ci fa sognare ad occhi aperti. Prendi nota dei luoghi, dei piatti tipici, della storia e dei consigli che ti diamo e se vuoi approfondire la storia e praticare il tuo italiano con questi argomenti, entra nella mia membership Italian Explorer > www.italiantimezone.com/memberships-italian-explorer Se vuoi conoscere meglio Le Marche, entra in contatto con Barbara su Instagram @timetobeitalian

Mangiare determinati alimenti può effettivamente aiutare il sistema immunitario: ma non può propriamente potenziarlo. Scopri come alcuni nutrienti aiutano il tuo corpo a combattere le infezioni (e come ottenere quei nutrienti) in questo episodio di Brain Stuff.See omnystudio.com/listener for privacy information.

Le indicazioni geografiche dell'Unione Europea possono aggiungere valore anche nel settore alimentare in Australia? Ne ha parlato Daniele Loi, primo segretario dell'Ambasciata d'Italia di Canberra, alla Fine Food Fair Australia.

In order to survive and thrive in today's competitive marketplace, businesses must be proactive in designing experiences that customers love. Alder Yarrow has spent 25 years creating customer experiences for some of the world's top brands including Twitter, Home Depot, Wal-Mart, Tesla Motors, and more. In this episode, Dart and Alder discuss experience design and experience modeling. They discuss how employers might think of employees as customers to better meet their needs,  the challenges of transforming a brand, experience design versus user experience, and other topics. Topics Include:- How to understand what customers want - Experience design- Experience modeling - Experience design for the American Cancer Society - In-context studies and why they're important - The Manager Work Practice Study  - Grounded Theory  - Jobs-To-Be-Done Theory- The Say-Do Gap  - Trauma-Aware Management  - And other topics…​​Alder Yarrow has spent 25 years creating customer experiences for some of the world's top brands. He has led mission-critical brand and experience design engagements for brands including Google, Twitter, Home Depot, Wal-Mart, Gymboree, Cisco, HP, Motorola, Fidelity, Anki, Blurb, Starwood, Subaru, and Tesla Motors. Most recently, Alder served as the Chief Experience Officer at Cibo, a brand and customer experience agency (acquired by Projekt202) dedicated to creating winning brands and products by applying design thinking to business.Beyond his work as an advisor and marketing executive, Alder writes and publishes the blog, vinography.com. In 2013, vinography.com was nominated for a James Beard award. San Francisco Magazine has called Alder “The Wine World's Brightest Cyberstar” and he is widely accepted as a pioneer of wine blogging.Resources Mentioned:The Innovator's Dilemma by Clayton M. Christensen: https://www.amazon.com/Innovators-Dilemma-Technologies-Management-Innovation/dp/1633691780 Alder's blog, Vinography: https://www.vinography.com/ 

Marco Cuzzi"Seicento giorni di terrore a Milano"Vita quotidiana ai tempi di SalòNeri Pozzahttps://neripozza.it/Salvatore Quasimodo restituisce la drammatica immagine della città nelle poche righe della sua disperata poesia Milano, agosto 1943: «Invano cerchi tra la polvere: / povera mano, la città è morta. / È morta: s'è udito l'ultimo rombo sul cuore del Naviglio…». I bombardamenti hanno costretto a sfollare mezzo milione di milanesi, e molti senza tetto non sanno dove andare. Entro la cerchia dei Navigli, oltre i due terzi delle case sono distrutte o seriamente danneggiate. Ma il peggio deve ancora venire. Dal settembre del 1943 all'aprile del 1945 Milano vive i suoi giorni più terribili. Firmato l'armistizio, il generale Ruggero, che comanda la piazza di Milano, negozia un trattamento “umano” da parte dei tedeschi. Ma è una trappola e pochi giorni dopo viene arrestato. La città cade in mano alle SS, che operano e soprattutto torturano all'Albergo Diana e al Regina. Prendono il sopravvento i fascisti più violenti, affiancati da illusi e irriducibili. Podestà e prefetti moderati vengono emarginati e la spoliazione della città procede a tappe spedite. Il famigerato Franco Colombo crea la Muti, congrega di assassini e torturatori a cui si aggiungono, provenienti da Roma, quelli della banda Koch. C'è una palazzina Liberty, in zona Lotto-Fiera, dove danno sfogo al loro sadismo sui prigionieri: verrà ricordata come Villa Triste. I tedeschi fanno smontare i macchinari delle grandi fabbriche per spedirli in Germania e impongono contributi in minerali, oro e persino in polli, maiali e mucche. Poi comincia il rastrellamento degli ebrei e il loro invio nei campi di sterminio dal Binario 21 della Stazione Centrale. In quest'inferno la gente cerca una parvenza di normalità. Nel 1944 i cinema e i teatri sono pieni. Si proiettano film e si danno spettacoli che nulla hanno a che vedere con la guerra: storie d'amore o d'avventura. I ristoranti prendono il nome di “refettori” e i bordelli diventano il luogo di trattative segrete. Venerdì 20 ottobre 1944 è il più drammatico dei seicento giorni. I bombardieri americani di ritorno da un raid sulle fabbriche della città sganciano le ultime bombe su Gorla, un quartiere nel Nordest, dove centrano la scuola Crispi. Il bilancio è spaventoso: 614 morti e almeno 600 feriti gravi; tra questi, 184 alunni, la direttrice e 19 tra maestri, bidelli e collaboratori. Mussolini intanto si tiene distante dalla città. Torna a Milano, dove la sua parabola era cominciata, solo alla fine… per il tragico epilogo.Marco Cuzzi, professore associato di Storia contemporanea all'Università degli Studi di Milano, si occupa in particolare di storia d'Italia tra il XIX e il XX secolo, di storia dei Balcani e del Confine orientale, di storia del fascismo e della massoneria. Tra le sue pubblicazioni si ricordano: L'occupazione italiana della Slovenia (1941-1943); L'internazionale delle camicie nere. I CAUR (1933- 1939); Antieuropa: il fascismo universale di Mussolini; Vivere al tempo della Repubblica sociale italiana; Sui campi di Borgogna. I volontari garibaldini nelle Argonne (1914-1915); Cibo di guerra. Sofferenze e privazioni nell'Italia dei conflitti mondiali; Dal Risorgimento al Mondo nuovo. La massoneria italiana nella Prima guerra mondiale; Massoneria e totalitarismi nell'Europa tra le due guerreIL POSTO DELLE PAROLEascoltare fa pensarehttps://ilpostodelleparole.it/

La relazione tra cibo e mente è fondamentale ma troppo spesso ce lo dimentichiamo. Molti di noi sottovalutano il potere di un'alimentazione sana sul proprio benessere mentale e fisico. Ne parliamo con Daniela Zeziola esperta pasticciera e autrice del podcast "A Tavola con Giulio Cesare" direttamente live dalla Casa del Podcast a Roma.***

Ti capita di mangiare per noia? Di buttarti su gelato, patatine, cioccolata... e poi sentirti terribilmente in colpa? Il rapporto con il cibo e con il nostro corpo non è quasi mai neutro. E soprattutto d'estate, quando non possiamo più nasconderci dietro maglioni e cappotti, spesso ci sentiamo a disagio. Inadatte. Temiamo la "prova costume", e troviamo conforto nel cibo, innescando però un circolo vizioso.  In questo podcast rispondo alle tue domande su fame nervosa e alimentazione consapevole. Scoprirai: la differenza fra fame nervosa e fame fisiologica in che modo la fame nervosa è legata alle tue emozioni come tenere a bada la fame nervosa come alimentarti in modo consapevole come migliorare il rapporto con il tuo corpo Per aiutarti ad acquisire gradualmente un nuovo rapporto con il tuo cibo e liberarti dall'ossessione delle diete ho creato ⁠“Alimentazione consapevole”!⁠ ⁠ “Alimentazione consapevole” è un pacchetto completo comprensivo di video, audio, pratiche e materiali di lavoro, per iniziare da subito a nutrirti in modo più consapevole tramite la Mindful Eating. ⁠ ⁠ Faremo insieme un percorso di consapevolezza, per gettare le basi e stabilire un nuovo rapporto con il cibo, e in ultima analisi con il tuo corpo.⁠ ⁠ Scopri cosa “Alimentazione consapevole” e la Mindful Eating può fare per te.

La Repubblica Centroafricana fa marcia indietro e presenta al mondo una shitcoin di Stato come non se ne erano mai viste. Una autentica idiozia. Come se non bastasse arrivano notizie poco rassicuranti anche da El Salvador. A questo punto non possiamo fare altro che domandarci: Bitcoin è davvero fatto per essere adottato da politici e governi?Inoltre: Intel consegna i primi chip ASIC, l'Uganda trova un immenso giacimento d'oro e vi raccontiamo come il mining di Bitcoin potrebbe consentirci di sfruttare l'energia termica degli oceani.It's show time!

www.BrianWrightShow.comwww.NewPatientGroup.comwww.WrightChat.com Welcome to another episode of The Brian Wright Show. A business coaching, life coaching and entrepreneurial podcast dedicated to business owners, their employees and their family members.  Today is the first of many other episodes to follow that begin with the title, "Another Opportunity Lost." The podcasts that begin with this title tell real life stories of how businesses lose millions of dollars in lost opportunities without knowing about it. These stories are witnessed by Brian Wright when traveling to speak at events or to work closely with clients across the globe. Today's episode discusses an event that happened inside Cibo Express, a store inside airports across the country. This particular incident exemplifies how businesses lose revenue without even knowing, costing them to spend more money on advertising and why only the forward thinking can grasp why investing on marketing inside their doors always outproduces advertising outside their doors.

Have you been struggling to lose weight and keep it off? If you're a woman in her 40s or 50s, you're not alone. In fact, many women experience what's known as "midlife weight loss resistance."   But the good news is that there are steps you can take to overcome this resistance and finally achieve your weight loss goals.   On this episode of The Hormone Prescription Podcast, we're joined by Stu Schaefer, a 20-year award-winning celebrity weight-loss coach. He specializes in helping people put their bodies into The Thermogenic State, so they burn fat 24/7… and lose weight as they did in their 20s. He's here to share his insights on how to overcome midlife weight loss resistance.   You'll learn: The benefits of thermogenic foods How to eat for your hormones The real reason why it's so hard to lose weight as you get older The simple tweak to your diet that can make all the difference How to boost your metabolism and burn fat around the clock Foods  to avoid if you want to lose weight Type of diet that will help you lose weight And more! If you're ready to finally overcome your weight loss resistance and get back on track, this episode is for you. Tune in now and start losing weight today!   [01:44]  So Stu Schaefer is a 20 year award-winning celebrity weight loss coach. And he specializes in helping people put their body into the thermogenic state. So they burn fat 24 7 and lose weight like they did in their twenties. Who wants that everyone stew struggled with anorexia and his teens. And when he overcame his eating disorder, he realized that he wanted to help people create their perfect body in a healthy, sustainable way. Since then St has helped thousands of people transform their body and empower themselves to create massive success in their life. Welcome Stu. So happy to be here. This is gonna be great. It's gonna be awesome. It's always fun to talk to you because you have such clarity around the issues that my people wanna know about, which is weight loss resistance at midlife. How do I get rid of this belly? How do I get my butt to shrink my thigh? All the things. Not necessarily because of a vanity issue, but because they know it's related to health problems and they know cuz they've been hearing me say that fat, excess fat is not just decoration. It's metabolically active. And it's like, you have this extra endocrine organ that's then messing with your hormone. So, so many problems with excess APAC tea. So how did you become interested and an expert in this field? Why don't we start with that too? [03:19] That's a great question. And you mentioned something really quick that I want to touch on before I forget you just mentioned something that's gold. And you said when women have this excess body fat, it reeks havoc with their hormones and will get to this. Remind me about this because most of the women who see me think their hormones are off and that's the cause of their weight gain, but actually their hormones being off is a symptom. Okay. And so when they hit, they, every woman that I've ever talked to says, well, I hit my fifties and my hormones changed and that's why I gained weight. And that's not usually the truth. The truth is something's off that reeked havoc with your hormones and caused you to gain weight.   [04:07] Well, you mentioned in the intro that I was anorexic and I was in, um, my first year of high school when I was 13, between eighth and ninth grade, I ended up breaking into a house in my neighborhood with two friends. I thought they were my friends and uh, I ended up getting arrested. Now when you're 13, every little thing is the end of the world. Anyway, and this was like the end of the end of the world. And because of that, it just, I had this self hatred. You also mentioned the self love idea in the intro and I was just despised myself. And as a result, thank goodness that when I was younger suicide wasn't as gratified as it is now. There no one was committing suicide, but I possibly could have cutting. Wasn't a thing I possibly could have. What I turned to was anorexia as a way of self punishment.   [04:59] And so for about a year and a half, I battled with that and it was very real. And what got me out of it quite honestly, was I had a nervous breakdown. It was ninth grade. I had a full load of classwork that I wasn't used to between that and not eating and not being able to function. Everything just came to a head and I just broke down and was crying. And that was the turning point. And out of that, ironically, what got me out of that mess was I decided to do a program. Now this doesn't work for many people who have an eating disorder, but for me it was something I could focus on. And I had anxiety for 30 days straight because every day I was eating four or five times a day and every time I ate, I thought I was gonna get fat.   [05:44] So I was an, I had anxiety all day. Now at the end of 30 days, this was the critical moment in my life. This shaped everything because it broke off that false belief system. I could see that I hadn't gained the weight. In fact, I looked better. I felt better. I wasn't as emotional I could function. And I had this clear vision and experience of what it's like on both sides. And I said, oh my gosh, I want to be a health coach because I can see the difference that this kind of change and transformation can make in a person's life. And I understand, and very compassionate when someone is feeling overwhelmed, anxious, doesn't know what to do. There's so much information. They don't like their body. And it just, there are some days I just wanted to hide under the covers and just wish that everything would go away. And that was the defining moment for me,   [06:47] Grew up really fast and out of that came this passion for helping people. What do you think is the biggest misconception that people have about losing weight?   [06:58] This is a good question. And I'll tell you flat out is it's still perpetuated. In fact, if you were to line up a hundred experts, including doctors and you ask them, how do you lose weight? 99 out of a hundred are gonna tell you that the only way to lose weight is to go into a calorie deficit. They won't even say that that's one way. They'll say it's the only way. That's how I was trained. When I became certified health coach and trainer, you know, it works for some people, usually when you're younger, but it's only temporary. I mean, I was doing that.    [07:43] The door was open and she said, Hey, I said, uh, I'm like cleaning up. I'm like, okay, well, how can I help you? And she's still sweating. She's breathing heavy. She goes, look, I wanna lose between 30 and 50 pounds. And I've tried everything and nothing works well. I'm in my twenties at this time. And I am embarrassed to admit this, but I'm kind of arrogant. And in my mind I was thinking, yeah, right. You know, you're just eating too much. You' not working out enough. Like, that's just what we're taught. It's like, oh, it's simple. So I said, I assured her that I could help her. She decided to work with me and we tried for five weeks and she did not lose a pound. Now her background. She said that typically, if she did a diet, she might lose three to five, but then she'd hit a plateau, gain it right back and then gain seven to 10 pounds over the next year.   [08:30] All right. Well now I'm thinking, oh my gosh, we tried everything. Well, the 200 ounces of water, grapefruits Adkins was hot at the time. She tried that south beach, the zone diet, you know, you have to remember, this was back in 2009. These were all the trending diets. And she was eating less than 1200 calories a day, borderline a thousand. She was working out two hours a day. She's sitting across the desk crying, saying, I told you, I told you, I told you, I'm thinking I blew it.    [09:17] I could tell how emotional she was about it. So I went on this deep dive research quest. I was bound and determined to figure out what is going on here? Why is the normal stuff not working? And after about two weeks, I figured it out. It's something called repress metabolic syndrome or RMS. And what happens essentially is when you diet too much or you don't eat enough or you exercise too much or a combination of those things, it essentially causes your metabolism to shut down. And it puts your body in this state called the catabolic state where your body's actually storing fat and burning muscle.    [10:10] And this is called putting your body into the thermogenic state and the way you do it essentially is you eat more and exercise less totally counterintuitive. So I go back to Ashley, I'm all excited. And I kind of explained to her what I just explained to you. And I said, we gotta, I need you to start eating more and exercising less. Well, you can imagine she's looking at me like, what are you nuts? She's like, there's no way I'm gonna do that. I can't even lose a pound. I'm barely eating anything. I'm exercising two hours a day. This is gonna make me gain weight. And I said, look, let's give me a week, give it a week. Let's do this.    [10:52] Well, the first week she lost two pounds. I'm thin I'm sitting there going like, yes, we've got, this is working. She's not convinced. Cuz remember she had lose three to five and gain it back. So she's like, oh right. This is what my body normally does. But she was willing to give it a shot. Okay. We didn't go the opposite direction. The next week she lost two and a half pounds every single week for 12 weeks in a row, she lost between two and two and a half pounds. And she ended up losing a total of 37 pounds of body fat while simultaneously increasing her lean body mass slightly, which is very important for metabolic reasons. And she looked at me and she goes, I don't understand how this was possible. How did this work? And I was telling her, look, this is because we put your body in the thermogenic state.   [11:39] When you work with your body, magical things happen. You can eat more. Your body revs up, you start burning fat all the time. So Kirin I'm thinking, oh my gosh, if it worked with someone like Ashley, who was like so challenged, how would it work for all my other clients who are already losing weight, doing the normal calorie deficit. So I go to 'em and I say, tell 'em what happened? Are you willing to try this? Yeah, let's try it. Not only did they start losing weight faster, working out half the time and also eating more. But their energy went through the roof, their cravings vanished. They were never hungry. And their hormones started normalizing because they weren't restricting or cutting out any types of foods. Then I was like, oh my gosh, there's something to this. This is incredible. That's how I figured this out.   [12:30] Awesome. so you, you mentioned, you know, there are hormones normalized. So one thing you mentioned earlier is that women say my hormones went out of balance and I gain. So we might have to agree to disagree there because you know, we, women do have this menopausal thing that is associated with weight gain where we go through per menopause and menopause. So which came first, the chicken or the egg. How do you help women address weight, hormone balance for midlife women?    [13:00] Is to lose this question, Uhhuh. Yeah. This is a good question. What happens is this? I'm not saying that the hormones changes. Aren't real. Mm-hmm I'm saying that that's not necessarily the cause of everything. Normally there's something else that causes the hormones to go outta whack to begin with mm-hmm okay. So, and this is typically how it works. When we get older, as we age everyone, you, me, everyone. We get more sensitive. Now this is obvious. If you were to compare a 20 year old woman and a 90 year old woman, you'd be obvious. Oh yeah. If the 90 year old tried to do what the 20 year old did, you know, she could probably die just your, your bodies get more sensitive, right? Where we're more resilient when we're younger. So what happens is this, maybe that I'm the only one that had this experience.   [13:49] But when I was in college, I would see the girls guys too. But I'm talking about girls here. I'd see the girls go on a binger Friday night and a binger Saturday night and pull an all night or Sunday night for the exam. They had Monday. And then Tuesday, Wednesday, Thursday, Friday, they'd work out two hours a day to undo all the damage they did and get ready for the next weekend. Okay. Well they looked fantastic, but guess what? That's not good for your body. Okay. It was never good for the body, but it worked for them at the time. So what happens is people develop bad habits that ha that allow them to lose weight when they're younger. And they keep those bad habits that actually prevent them from losing weight. As they hit a certain age, it's not because the hormones change per se.   [14:35] It's because our bodies get so much more sensitive. And those bad habits oftentimes are the culprits that make the hormones change. This is what I'm talking about. This is that kind of dichotomy. Now when you eat correctly and when talk about that, there's four components of eating. I call it the food quadrant. There's not only what you eat and how much you eat, but there's when you eat certain foods, the timing and how you combine foods together at each meal. And that's when the magic happens. When you do that and you put your body in this thermogenic state, one of the side effects is that your hormones balance, they normalize. Now I'll tell you the order. They do it in the first thing that normalize is right away within days is your insulin and blood sugar. The second one that balances cortisol. And you know, we've talked about that.   [15:24] Karen on Instagram a couple times, that's like the mama hormone right there. Right? I think you call it the queen hormone or something like that. Yeah. And then the third that balances or normalizes a bit is thyroid. Now, obviously if you have an autoimmune like Hashimotos or hypothyroid, it may not balance all the way, but many of my clients, they have reduced significantly. Any thyroid medication they've been on and I have a client right now, as a matter of fact, her name is Holly. She has no thyroid. She was convinced she wouldn't be able to lose weight and she's losing weight just fine. When those big three hormones balance the insulin, the cortisol and the thyroid that opens the gates for your other sex hormones to start normalizing naturally, these are the progesterone testosterone, estrogen.   [16:44] Yeah. I totally agree with you about these bad habits that we pick up that affect our other hormones. Like our insulin, our cortisol, this feast or famine workout crazy. Don't work out. We develop these habits and we have Unbound hormones. And then we, women get to midlife. We blame it all on our sex hormones. And then we chase that, that train, but that train never gets to the station because you don't know about all these other things. So thank you for highlighting that.   [17:26] Food. You know, this is a great, uh, point because I had a, a client not too long ago and she was 52, her name's Brenda. And she said, I can't eat carbs. If I do, I blow up like a balloon. Every time I try to get carbs back into my nutrition, that's what always happens. So she was going low carb. Well, the problem with going low carb or no carb is that can cause diet induced hypothyroidism. Okay? Since the nineties, this is a medical term. Since the nineties, we've known that two things can cause diet induced, hypothyroidism, eating a diet that's too low in carbohydrates or too high in fats, even good fats. Now I happen to have seen more women in the last three years with diet induced hypothyroidism than I had in the 17 years before that combined much of the reason I believe is because of the ketogenic diet is so low carbon.   [18:19] So high fat, it's kind of hitting that thyroid from both sides. So this particular woman Brenda had done this. Okay? So not only was her thyroid outta whack, her sex hormones were outta whack. I, the first thing I said is, look, we're gonna have to add carbs. You have to eat carbs. Carbs are actually really good. And I'll explain why in just a second. But she was very frightened by it. In fact, she said, look, I'm not gonna weigh myself because if the scale goes up, I'm just, I'm gonna die. I said, fine. Don't weigh yourself, but I need you to take progress photos and waste measurements. So we have some form of tracking here other than the scale. And she said, okay, deal.   [19:09] I said, how was your weekend? It was a Monday morning. I said, how was your week? She said, oh my gosh, first time that I can remember two days in a row. I woke up to my alarm clock. I haven't slept this good in years. Now this is a good indicator that your hormones are balancing. Okay? When you start sleeping. And she said she wasn't moody anymore. This is because she was eating enough of the right foods to allow her body to get into this nice thermogenic state.    [19:56] Now there's a catch to this, right? All of us have a limit just like vitamins. It's like, oh, vitamin C is good. Well, if you take too much, it's useless. The body does. It only absorbs what it can. And you pee out the rest. Well with food you only have a, a certain amount. You can absorb you don't pee out the excess. Okay. What ends up happening is you store it as fat. Now carbs have the second highest thermogenic effect. This is what nobody talks about. They have a 20% thermogenic effect. Fat has almost zero. It has between a zero and 3% thermogenic effect. So it really doesn't cause you to burn fat.  [20:42] Now you need fats for hormone, balancing and skin and, and other things like this, right? But they make you full. So if you're eating too many fats and you get full, then you won't have an appetite to eat some of the other foods that would actually force your body to burn fat. I see this so often now, and I, you know, wasn't long ago I had a client named Mary 52. She had done keto for eight years now. She started doing it because she wanted to get rid of seizures and it can do that. And it did it for her. However, over eight years, it totally depleted her body. Put her into the repress metabolic syndrome.    [21:35] Now for the fir, I'm gonna tell you how this can affect your body for the first four weeks, four and a half weeks, she only lost two pounds. And she said, I'm really discouraged. I said, Mary, I get ya. I said, but look, how's your sleep. She goes, amazing. I go, how's your energy. She goes, well, that's kind of the only reason I'm still optimistic. I haven't had this much energy in years. I go, how are your exercise sessions going? She goes, great. I'm getting stronger. I said, aha. I said, stay the course. I can see what you're doing.   [22:18] She lost two pounds that week, the next week, two pounds, the next week, two pounds, 10 weeks in a row. And she lost 26 pounds. And she goes, oh my gosh. She goes, I would've given up after that first four and a half weeks, I would've said, oh, this isn't working. It took four weeks for her body to undo that damage that she had done by depleting it so much. And then once we started fueling it correctly, bam, she was ready. Now the problem was she was eating tons of nuts and avocados and seeds because that's what everyone says to do.    [23:10] That's not true. The truth is this. And you know, this Karen, every different food you put in your body has a different chemical reaction in your body. Period. It affects your hormones differently. Doctors will tell you this in the same breath, as they tell you that all you need to do is go into a calorie deficit. So the key is getting the right foods in the right combination to create the chemical reaction you want in your body. Most people want to create a chemical reaction that does two things causes 'em to burn fat and increases their energy. So they feel amazing. And as a side effect, they optimize their health and hormones.    [24:03] Well, here's the downside. We know saturated fats are generally not that great in, in high quantities. And we know trans fats are definitely not good, but people go, well, the omegas are great. Kind of that's only half the story. There is a specific omega three fatty acid. That's really good. And that's the one that's found in fish. Okay. Salmon, macro sardines, these types of things. Cardine okay. This type, this type of omega three fatty acid. Now there's omega three fatty acids found in other foods, but not this type. This is the type that will encourage some fat burning in the body that helps with your hormones and endocrine system. And that can help fight chronic diseases.    [25:13] Okay. And so again, you get half the story out there and then everyone runs with it, but they don't explain the subtle differences and these subtle differences, they make all the difference. And that's why when I clients have told, I have told me, I've tried everything. I've tried this, I've tried that. And when we make these subtle tweaks and then they finally get the results, it's like a breath of fresh air. It's like this huge weight has lifted off their shoulders. And this is the difference, right?    [25:50] I love talking with you Stu because you know, it's so true that everyone is like, oh, what's the latest diet. And, and when I was coming along, it was the grapefruit diet, the cottage cheese diet, south beach, the zone, those were the things. And it's like, everyone's like, yay. The zone diet, you know, the cottage cheese diet. Oh the grapefru, it's just like, everybody's, omega3s are the answer. Omega six is, are the answer. And it's like, oh my gosh, let's just go to science. And you go to the science and you're like, y'all, this is how it works.   [26:27] Is P are D you just gotta go back to the basic science that hasn't changed in a long, long time. I do wanna touch on this topic because we were we're limited in time. Uh, I know we're doing finishing up with a masterclass, everybody listening to the podcast, we got a bunch of lucky women here who get to pick STUs brain. When we get off the podcast who are members of my program. And that's one of the benefits you get of being in my program. You get a front row seat masterclass with a lot of these experts. A lot of what I talk about is not only hormone balance, but how women have to detoxify that. That's part of their weight gain and mitochondrial function or dysfunction is part of their weight gain. How do you work with those things? And what do you recommend for women at midlife to help with those aspects of wake eight?   [27:21] This isn't actually, it's a really good question. So there are two things that I do. So one of the things is that over the last 20 years that I've done this, I happened to just always work with women over 40 and over 50, it was wherever I grew up. I, I grew up in a town where that was the predominant demographic. So since I was a young trainer, I've always worked with women who were in their forties, fifties and beyond. And I just learned, and I thought that this was normal. And I never realized that this is actually quite difficult. And it's a very special thing.    [28:07] Okay. And these, then someone might have a gut issue. Okay. KDA, leaky, gut. CIBO something like this same thing. I'd work with them. And we'd find these high risk foods that a lot of times would agitate them, cause them to gain weight and same with thyroid issues. Okay. Well, what I noticed was over these things, these high risk foods were all the same. Now, these aren't just the typical high risk foods that you hear about like dairy and gluten. Okay. Those are two of the highest risk foods in peanuts and sugar, but these were other things like kale, broccoli, in some cases, sometimes bell peppers or tomatoes.   [29:01] So something's off, they have a undiagnosed food sensitivity that may not show up on a test, to be honest with you or a gut issue undiagnosed perhaps, or an autoimmune that they don't know about, or they do know about it, doesn't matter whether you know it about it or not. And so I'll say, look, let's pull some of these foods. And they'll say, really, I eat a, a broccoli cauliflower, you know, brussel sprout some of these healthy foods. And when we pull 'em, they start losing the weight. And then when we put 'em back in, they'll gain the weight and it goes totally against everything that you would ever hear. But some vegetables require a specifically, very balanced gut biome to be able to properly digest those. And if your gut is off, it, ain't gonna work and it's gonna cause inflammation and weight gain.   [29:49] And so you have to go through a period of pulling out some of these high risk culprits so that your body can actually adapt and adjust and normalize. And then you can integrate these back. In. In fact, I have a client right now. She's still working with me, her name's Kathy, she's 53. Now she lives in New York and she is a nurse she's on her feet all day. And she said for 15 years too, I've tried everything. You can imagine. She rattled off everything. You just did. Kirin Adkins, south beach zone, you name it.   [30:34] And no one would ever notice. Okay? So we cut out some of these high risk foods. And in the first three weeks she lost nine pounds. And she said, holy smokes. I feel amazing. She had no energy after work. Now, after work, she had so much energy. She could do her full workout. We found out it was, there were two foods. Now we've since found there, there are a few more. And recently she said, gosh, I need to go to my rheumatologist. I said, what are you talking about? She goes, my joints feel like they're swelling. I go, well, you've added in all these foods without talking to me, pull 'em out really quick.   [31:18] The more you eat a food, they'll higher. The likelihood that she'll develop antibodies to it. So sure enough, she cut it out. She was able to lose. If I remember correctly, 24 pounds, she's since been able to keep it off. She's jet, set it over to Switzerland and Paris and all these different vacations and is able to splurge and eat normally and not worry about dieting. And she's fine. She's able to maintain. But again, we're now kind of looking at what are these foods she's not eating any unhealthy foods, nothing that would be obvious like gluten or dairy, which one of these veggies is your body rejecting.   [32:11] That's actually causing an antibody inflammatory response. That's causing your knuckles to feel swollen. This is what happens now. Only someone who's I'm sorry, but only someone who's worked this out on the street. Who's failed miserably. Many times is gonna know and understand what to look for because this isn't in any of the textbooks. It's not, it's not okay. And this is the key. So what happens is I've met more women and remember there was a kale craze. We've got some women here. I bet all of you remember the kale craze, everyone was putting kale in their shakes, making CAEs.   [32:48] And that caused more women to gain weight and develop weird issues than anything I had seen in my career. And this was just awesome. Okay. Someone's asking. Right. Well how, how do you test it? Well, I don't test because I just know what the foods are, cuz I've done this for 20 years, but if you were gonna try to test it on your own, where would you start? I mean, it's hard and I don't recommend doing this with any of my clients, but you could do a basic elimination diet, which is very difficult and it's not realistic to maintain, but essentially you'd have to wipe out all foods except for maybe like fiber or so, and then start systematically adding them back in this takes a long time and it's can be hard and arduous. I honestly don't have a test.    [33:49] I would just wanna add that this is definitely a part of my story too. You know, I was reacting to cauliflower, supposed to be healthy. Right? Mm-hmm almonds, peaches, blueberries who knew mm-hmm so definitely a part of my story   [34:03] Tell, you know, and I had a client named Locklin who was actually on my podcast and she was doing great with her weight loss. And we went from two hours a day, no joke, two hours a day to 30 minutes, a day of exercise and increased her caloric intake by 50%. And she lost 18 pounds. But then she hit a plateau and I said, Locklin, what have you changed? She goes nothing. I said, okay, I'm I'm gonna study. I'm gonna go through a fine tooth comb with what you've been eating. She added one thing at night almonds because she was hungry and she wanted a healthy fat, but she said, oh my gosh, I got these weird hormonal symptoms.    [34:50] You asked about the gut health stuff. That's number one. I said there were two things. Number two is I always take a very specific type of silver. This is not colloidal silver. It's a special ized, structured silver where they bond it to a water molecule, which is an antimicrobial it's only strong enough to kill the bad bacteria in your body. It is not strong enough to kill the good bacteria and it also kills fungus and mold and yeast. So this will wipe out candida it'll help with leaky gut it'll wipe out CIBO. This is my magic bullet that I use. And it's easy to take no risk of uh, no side effects and no risk of overdosing in any way, shape or form.   [35:36] Awesome. Thank you for addressing those things. I know we still haven't talked about self love and weight loss, which we've got to talk about. So I'm almost wondering if we need to cut it into two episodes, but let's go there and we'll figure out how to do the logistics later. But you do have an amazing training that you're gonna share with everyone. We're gonna give you the link in the show notes when Stu is done, but we've gotta talk about this issue because so many of us, particularly women, gosh, we have a lot of self hate around our bodies and lack of self acceptance. Some people say I don't hate myself, but if you don't wanna stand there naked in front of a mirror and you can't love all parts of your body, that's a lack of self-acceptance mm-hmm , which is kind of like hate.    [36:39] So I'm not gonna hold anything back here because people here listening are in the right place to hear this message at the right time. Our mind, not our brain, our mind has a profound, physiological impact that not many people are aware of. Okay. In fact, if you go to again, if you took a thousand coaches, health coaches, weight loss coaches, maybe one, two or three out of a thousand would understand how to incorporate mindset in a way that would actually cause physiological changes in your body.    [37:34] Let's say you have a man with two personalities. We'll call him Frank and Joe. Okay. I talk to all my clients about this, cuz it's amazing. The researchers or doctors or nurses or whoever will be observing this person and he'll say, hi, I'm Frank. Oh, Hey Frank. Well, we're gonna do a physical on you. Okay, great. And they'll do a physical, the blood work, the hearing the vision, the whole deal. And Frank has perfect health. 10 minutes later, he goes, Hey, I'm Joe. Oh, Hey Joe, we're gonna do a physical. And Joe has diabetes and requires glasses. Okay. Same body, same physical vessel, two different personalities, 10 minutes apart, completely different physiological characteristics. Now in the eighties they went, okay, something's wrong with our instrumentation something. This can't be. But over the last 40 years, they are like seeing this not uncommon by the way.   [38:27] And they're realizing how much our mind impacts our body. Now I'll give everyone here. A simple example that I always talk to my clients about to iterate this point. Most of us have had this experience. We're asleep in our own bed, in our own room. It's quiet, it's comfortable. It's warm, it's peaceful. And all of a sudden we wake up. Our heart's pounding. Our adrenaline is up. Our cortisol is up. Our blood pressure is up. Our respiratory rate is up and we're sweating and nothing happened there. Wasn't a bang. The bed didn't shake. We had a nightmare. Okay. Well a nightmare is nothing more than an unconscious visualization. That is it.   [39:30] This is why some people will go through the right actions and still not get results because their mindset is so off. And I'll give you a practical example in just a second. Their mindset is so off that they are causing their body to be in a state of. And I always get these backwards, the parasympathetic or sympathetic, you know, when your cortisol's up, they're causing their body to be all in this weird, stressed out state that they can't lose weight. They can't get the results.    [40:21] One week she did her way away in and checked everything. And she weighed 147.8 pounds. At the end of the week, she did her next checkin. We wanted to see how everything was working and she weighed 147.0 pounds and she said, oh, that's familiar. And she says, oh my gosh, do something's wrong? I didn't lose any weight. And I go, what are you talking about? You almost, you lost a pound. She goes, no, look, I'm still 1 47. I go, you went from 1 47 0.8 to 1 47. I go, it, everything is right on track, calm down.    [41:17] They have a lot of evidence from their past and they have a lot of doubt and fear and anxiety about losing weight and food. And, and, oh, I go, I'm probably gonna have to cut carbs and I can't eat this. And they have all these, these negative experiences is locked up in their, uh, proof and, and, and in their subconscious conditioning. And so all these things rear their head and these are real things that have a real physiological impact. You have to, how do you know, how do you know if you're, if you're using your mindset against you, I'll tell you the easiest way.   [42:16] Takes a couple minutes, twice a day. That's it? It's no different than working out. You do the reps period, but most people don't understand this. They don't grasp it. And even when they set goals, they set a goal that anytime they think of the goal, it makes 'em feel nervous and upset and anxious and doubtful. And they're using their own goals against them too. And so it backfires. And then they wonder why they're not getting the results. And it's because they're putting themselves in this chronic state of negative mindset versus positive. Ultimately the best attitude you could possibly be in. And the one we call self love is when you truly and totally accept yourself for how you are right now, 100%.    [43:24] That was so worth it. That was, we had to, you had to go there. So thank you for going in deep on that. I really appreciate it. I love this. This is my favorite quote that you said , if you have any negative emotion, you are using your mindset against your body. I think that's a big hunk of truth that everybody needs to really take in. Thank you so much, Stu. I love talking to you. You explain things so clearly and concretely that I think people really understand. You really are always with weight loss resistance.    [44:22] So I wanna really give everyone, I always just want to add value and, and give people clarity so they can really have some direction okay. And say, oh my gosh, I know what's been going on. So there's a masterclass. You can watch that I've recorded. That goes over this material in more depth, there's a fat loss blueprint and then a thermogenic quiz where you can take it and kind of see how well or how close you are to be putting your body in that thermogenic state.   [44:50] Awesome. Thank you so much for those amazing resources. We'll put them with both part, one of the podcasts and part two. I don't know how, or maybe we'll just have one really long one cause we just might have to do that. And we'll have a link in the show notes where you can check that out. You definitely wanna hear what Stu has to say. If you've, if you're a woman at midlife and you've got a weight problem because he knows the answers. So I definitely recommend that. Thank you so much, Stu for joining us today, we're gonna jump into the masterclass and thank you all for joining us for another episode of the hormone prescription podcast with Dr. Kirin.   The 4 Biggest Mistakes Preventing You From Losing Weight... And The 3 Simple Shifts That Will Turn Your Body Into A Fat Burning Furnace! Register now for Stu Schaefer's FREE training and learn the exact process his clients are using to lose weight fast, gain confidence, and create their dream body. You will also get the following bonus: Bonus 1: The Metabolism Quiz Are You Causing Your Body To Store Fat And Burn Muscle? You'll Find Out Once You Take The Quiz! Bonus 2: The Thermogenic Weight-Loss BLUEPRINT Discover The Proven System That I Use... And All My Clients Use... Because It Flat Out Works! You'll Learn How Easy It Can Be To Lose 5 Pounds In The Next 14 Days! CLICK HERE to register: http://stuschaefer.com/drkyrin    Join The Hormone Bliss Challenge  FEEL ENERGIZED, SEXY & CONFIDENT IN YOUR BODY AGAIN... IN JUST 5 DAYS. Discover How To Balance Your Hormones & Jumpstart Your Metabolism So That You Can Lose Weight & Regain Energy! CLICK HERE: https://bit.ly/hormonebalancebliss    

Ci sono dei riti collegati al cibo nella vostra famiglia? Quali sono? I pranzi della domenica, un piatto in particolare, o magari fate la passata? Lo abbiamo chiesto ai nostri ascoltatori e alle nostre ascoltatrici. 

In this episode, Nikou shares her show with The Cosmic Love Antenna podcast, hosted by Harrison Maegher. Their conversation about love and energy reflects the mission statements of both podcasts, hence the simulcast. KEY TAKEAWAYS A big part of The Cosmic Love Antenna podcast is about love in everything that we do. This is where we first connected, in seeing love in everything. You reflect the idea of building a powerful community. From the age of 0 to 7 is where the subconscious mind is being programmed. Every experience and every relationship informs your future character. Children watch everything, my son mimics the words I use. If I speak lovingly, he speaks lovingly, if I yell, he yells. They soak us up like a sponge, we establish a lot of their belief systems. It’s our job as adults to be very aware of the energy that we bring when we talk to a child. Don’t be angry when they do something wrong. I had incredible opportunities given to me because my parents wanted me to have a better life than they did. But through some things I witnessed and experienced I became an emancipated minor in my early teens and lived on my own and supported myself while I was at school. At that time I was eating poor foods and poor foods wreaked havoc on your internal system – the energetic, emotional and mental being. Damaging the gut affects every other aspect of your system because the gut is connected to everything. It affects your mood, thoughts, ability to make clear decisions, and confidence. I was literally full of poop, I was not eliminating. I got pent up and wasn’t releasing. I felt anxious and like I had no control and that caused depression. Each chakra has a masculine and a feminine side. Getting shit done and not letting go or receiving is a masculine energy. Look at the balance in your life from a gut perspective, where can you release and rest? I became fearful of eating because it was making me bloated and I was modelling so that wouldn’t go down well. I became fearful of food. The bloating then became acne, which became cystic acne, which became depression because I didn’t like the way I looked, that led me to anxiety as I did more to become accepted. The bad bacteria built up in my gut and I got SIBO (small intestine bacterial overgrowth) and even when I was eating healthy food I was bloating until I looked like I was 5 months pregnant. It took doctors 18 years to diagnose my CIBO. You can either take three weeks of antibiotics or do what I did, which was create a protocol that includes nutrition, exercise and mindfulness. Within 5 weeks I healed myself of CIBO. The attracting of negative vibrations makes us feel like the victim. But you’re attracting it so you can see it within you and come to a state of health. Once we can see where we’re at, we can start to move forward. I’m always asked what are the keys to success and selling a successful business. It’s three things: attitude, mentality and work ethic. You don’t have to work really hard all day, you just need to be willing to do the things others won’t. But you won’t get there if you don’t have the work ethic to form new habits. The best coach, practitioner that we have is inside of us and when it speaks we should listen. Not every ‘diet’ works for every human being. It’s about your context and what your body needs at the moment. It’s all changeable, you shouldn’t make it your lifestyle. Get out in nature and into the sun in as little clothes as possible, the vitamin D will give you a sense of security, safety, support, self-care and self-love that you need as a foundation upon which the rest of your body thrives. There’s a direct correlation between being able to get out in the sun and your mood. We have no control over the past, obsessing over the past leads to depression… though the future leads to anxiety! What we don’t heal in ourselves, we pass on to others. This is why we get depressed when we spend time around depressive people. But you need to look at what you’re feeling and why and where you’re feeling it. It’s likely this is triggering something in you that you also need to heal. These are hallmarks of something that’s passed down generationally. BEST MOMENTS ‘One of the places in the body where the ego is formed is in the gut – the solar plexus.’ ‘If you’ve shifted out of an unpleasant childhood, standing in this power brings a lot of new elements and opportunities. But everything needs balance, not enough power or too much requires balance.’ ‘Years of surviving and living in flight or fight meant that I wasn’t resting from the age of 15-27. I wasn’t sleeping or digesting.’ ‘Shame and guilt vibrate at the lowest frequency, the universe gives back the same vibrations to you.’ ABOUT THE GUEST Harrison Meagher is a Personal Trainer and Holistic Health Coach from Coffs Harbour, Australia, whose goal is to provide you with all the tools needed to heal through chronic pain, trauma and DIS-EASE by connecting you back to a true sense of Holistic SELF-LOVE. His podcast, The Cosmic Love Antenna, sets the intention and holds the foundation of creating a much-needed conversation around combining holistic inner self-connection and outward loving expression. From spiritual depths, emotional feelings, mental structures, and physical rejuvenation come connected into your holistic self-love, pull back the layers restricting alignment/health, and let me walk you home to your powerful loving light. GUEST RESOURCES Website: https://www.harrisonmeagher.com/ VALUABLE RESOURCES Email: nikoulohse@gmail.com Instagram: @nikoulohse @elev8tedtribe Elev8ted Tribe LIVE & on demand workouts/community: https://app.heymarvelous.com/elev8tedtribe/buy/product/13842 Gut Reset program details (email me nikoulohse@gmail.com if I would like to join the next group, or for more information to start today on self-guided course!) now.nikoulohse.com ABOUT THE HOST Nikou Lohse is a mom of three, wife to former MLB pitcher Kyle Lohse, Master Pilates instructor, yoga teacher, and lover of all things MOVEment, MINDFULness, and commUNITY. Nikou is a serial entrepreneur. She started her first company at 21 doing sales & marketing for Fortune 500 companies, made her first million at 24, and decided to exit at 30 in order to pursue her passion for helping others. She became a yoga, Pilates, barre, and mindfulness instructor, but her own struggle with SIBO and postpartum depression led her to redefine the way she took care of her body. Now, as a holistic health coach, she is on a mission to empower women and help them heal their gut through nutrition, movement, mindfulness, and spirituality. CONTACT METHOD Email: nikoulohse@gmail.com Podcast Description Failing forward is about the successes we find after enduring failure. Each episode is an opportunity to hear interviews and stories from professional athletes, entrepreneurs, executives, doctors, and loved ones who have fallen down, struggled, and transformed. They’ll be sharing how they got to where they are today, and the lessons they learned along the way. We’ll be covering topics in entrepreneurship, careers, relationships, holistic wellness, mindfulness, gut health, and finding your competitive edge. With raw human moments and empowering information, this podcast is here to inspire you, remind you of your greatness, and give you the knowledge to up-level in every area of your life. See omnystudio.com/listener for privacy information.