Podcasts about crohn

Join Liz Cruz M.D. and Tina Nunziato, Certified Holistic Nutrition Consultant, as they continue their GI Focus series on Tubular Adenomas (TA's).  Learn what a tubular adenoma is, where it's found and why it's different than other lesians found in the digestive system. Also find out why it's so important that you get them removed - all of them!Watch us on YouTube:  https://youtu.be/tR6grCE7-goDr. Cruz is a Board Certified Gastroenterologist who practices in Phoenix, AZ. Along with her wife Tina Nunziato, a Certified Holistic Nutritionist, they have helped tens of thousands of individuals get well from a more holistic standpoint. They focus on issues such as constipation, diarrhea, acid reflux, heartburn, gas, bloating, food sensitivities, IBS, Crohn's disease, and diverticulitis in addition to a person's general overall health. They do this by teaching about real food, water, digestive enzymes, probiotics, detox, greens, electrolytes, food sensitivity testing, and so much more. If you're struggling with finding the answers to your issues, tired of not feeling well, and sick of taking over the counter and prescription medicines, schedule a FREE 30 minute phone consult at www.drlizcruz.com.For more information visit www.digestthispodcast.com or www.drlizcruz.com. Enjoy the show! Dr. Liz Cruz and Tina Nunziato, CHNC

Send us a textWant a clear, human guide to modern IBD care without the jargon? We're joined by Janette Villalon, a physician assistant at UC Irvine's IBD Center, who brings a front-line view of what truly helps patients: personalized therapy choices, honest safety talk, and practical plans that fit real life. She traces the evolution from a handful of anti-TNFs to a wider toolkit—anti-integrins, IL-12/23 and IL-23 inhibitors, JAK inhibitors, and S1P modulators—and explains how we match treatments to goals like fast relief, fewer side effects, and coverage of extraintestinal issues such as arthritis, uveitis, and psoriasis.We dig into how APPs power the day-to-day of IBD clinics, from education to monitoring and rapid access, and how the GHAPP Conference and national societies elevated advanced practice training. Janette breaks down when clinical trials make sense, why strict inclusion criteria matter, and how logistics can steer decisions when someone is very sick. She demystifies biosimilars, outlining FDA standards that support confident switches when insurance demands it, and shares how she helps patients balance infusions, injections, or pills against travel, work, and adherence.For those planning a family, Janette offers timely guidance: aim for clinical and endoscopic remission three to six months before conception, continue pregnancy-safe maintenance therapy, and discuss starting low-dose aspirin at 12 to 16 weeks to lower preeclampsia risk, coordinated with maternal-fetal medicine.Looking ahead, we explore precision medicine and AI—predictive markers, microbiome insights, and smarter monitoring that could reduce trial-and-error and catch flares early. The throughline is empowerment: ask questions, read, return for follow-ups, and shape your care around your life. We close with community resources from the Crohn's & Colitis Foundation and a shout-out to Camp Oasis for young patients.If this conversation helped you, subscribe, share it with a friend, and leave a quick review—what's the one topic you want us to go deeper on next?Links: Gastroenterology & Hepatology Advanced Practice Providers (GHAPP) organization Camp Oasis- Crohn's & Colitis Foundation USAIBD Medication Guide- Crohn's & Colitis Foundation USAPregnancy & IBD video- Crohn's & Colitis Foundation USALet's get social!!Follow us on Instagram!Follow us on Facebook!Follow us on Twitter!

In this week's episode, we sit down with Dane Johnson, founder of the Crohn's & Colitis Lifestyle, who went from near rock-bottom with IBD to building a thriving system for full-body healing. Dane shares how he transformed years of pain and confusion into purpose—by becoming the CEO of his own health. We talk about the exact tools and mindset shifts that helped him rebuild his microbiome, restore his nervous system, and rediscover hope when conventional medicine fell short. Whether you're battling IBD or simply ready to take radical ownership of your health, this conversation will leave you fired up to turn struggle into strength.Dane Johnson is the Founder/CEO of Crohn's Colitis Lifestyle and a Holistic Nutritionist specializing in reversing Crohn's Disease and Ulcerative Colitis. Dane's story ignited through a life-threatening case of Crohn's/Colitis which nearly took his life December 2014. Since committing his life to natural healing he has remained surgery and medication-free while eliminating IBD symptoms. To date, Dane and his passionate team of specialists and coaches have created 500+ success stories for reversing IBD symptoms using his signature S.H.I.E.L.D. Program. His passion, unique experience, and niche in the field of IBD have empowered him to create unparalleled value for real, long-term symptom relief for those suffering from Inflammatory Bowel Disease.SHOW NOTES:0:39 Welcome to the podcast!1:50 Dane Johnson's Bio2:51 Welcome him to the show!3:58 Getting sick with IBD7:54 His turning point for getting results9:49 How to find the right IBD provider11:35 How to be the CEO of your health15:15 How to find hope18:03 Becoming resourceful & tracking symptoms23:19 The Success Tracker28:32 Supplement caution30:55 His checklist for IBD32:44 What is Glyphosate39:42 Rebuilding your microbiome & gut lining42:18 Nervous system support46:50 Listening to intuition51:58 Correlative issues with IBD53:52 Tips for supporting the gut59:05 Where to find him1:01:35 Thanks for tuning in!RESOURCES:Website: Crohn's Colitis LifestyleIG: Dane JohnsonIG: CCLS.H.I.E.L.D. ProgramHealing JournalIBD Strategy SessionSupport this podcast at — https://redcircle.com/biohacker-babes-podcast/donationsAdvertising Inquiries: https://redcircle.com/brands

In this groundbreaking book, Dr. Josh Axe and Jordan Rubin unveil how centuries-old biblical nutrition holds the key to fighting today's skyrocketing lifestyle diseases-heart disease, cancer, stroke, diabetes, and high blood pressure-which now account for 71% of global deaths. & successfully tackling the shocking stats of early-onset cancer (under age 50), up 79% since 1990, noted by the American Cancer Society.Both Dr. Axe and Jordan overcame life-threatening illnesses through the principles outlined in "The Biblio Diet"-ancient biblical nutrition practices that not only transformed their lives but have helped thousands of others reclaim their health. Their deeply personal healing journeys, combined with modern scientific validation and real-world success stories, form the foundation of this timely book."This book is more than discovering how to eat-it's a tool to help you harness the power of your mind, soul, and spirit for healing and wholeness," says Jordan.Jordan overcame Crohn's disease, Dr. Axe recovered from a debilitating spinal infection, and his mother survived cancer-just a few of the powerful testimonies that illustrate how these time-tested principles are helping to reverse the modern health crisis. Together, they bring a rare and compelling blend of personal experience and professional expertise backed by real-life success stories.

Mr. Beast Biography Flash a weekly Biography.Jimmy Donaldson, known globally as MrBeast, continues to dominate headlines and define digital culture as the world's top YouTuber and a relentless entrepreneur. Over the past few days, he's again shown why he's such a biographical heavyweight: According to Fortune, he recently opened up about the crushing grind of running his $85 million YouTube empire with more than 370 million subscribers. In an unusually candid conversation on The Diary of a CEO podcast, he revealed that his daily life is a punishing marathon of work, so relentless that he feels more “unhappy than happy” in 2025. Donaldson confessed that he struggles to find time for basic leisure activities and compared the CEO life to being a “zoo animal,” locked into obligations and schedules, but also described this discipline as the price of changing the world.Meanwhile, the financial velocity of his operation only intensifies. Times of India reports his estimated net worth on paper at $2.65 billion in 2025, with an eye-popping $50 million in monthly earnings spanning YouTube, sponsorships, Feastables chocolate, MrBeast Burger, and other ventures. His new packaged food brand, Lunchly, continues to expand, while Feastables recently celebrated a $60 million Series A financing round, further strengthening his grip on the intersection of YouTube and consumer products.On the personal side, Donaldson is now engaged to fellow content creator Thea Booysen, with their relationship first igniting in 2022 and culminating in his proposal last Christmas. His engagement sparked substantial buzz on Instagram and across entertainment outlets, and he is credited with transforming his health journey, inspiring fans with a viral lifestyle and fitness overhaul after publicly battling Crohn's disease.MrBeast's relationship with the platform that made him famous is also evolving. Economic Times notes that YouTube CEO Neal Mohan gave Donaldson a never-before-seen “400 Million Subscribers” trophy to honor his record-shattering milestone, though the award itself drew mixed reactions across Reddit and X—some loved the acknowledgment, while others panned the trophy as uninspired.Social media has been fiery as well. According to Times of India Tech News, MrBeast took to X to issue a pointed warning about the existential threat of AI-generated content to independent creators, reigniting debate in the creator community only months after he faced backlash for launching—and then retracting—an AI thumbnail tool. Donaldson's advocacy for a human-driven creator economy set off spirited conversations among fans, artists, and rival influencers.Speculation continues, with The National News Desk reigniting rumors of MrBeast as a potential buyer in the ongoing saga surrounding a possible TikTok sale to US interests—though there is no reliable confirmation of Donaldson being in serious negotiations at this time.That's the whirlwind of MrBeast news for this edition. Thanks for listening and don't forget to subscribe so you never miss an update on MrBeast. For more bios like this, search the term Biography Flash.And that is it for today. Make sure you hit the subscribe button and never miss an update on Mr. Beast. Thanks for listening. This has been a Quiet Please production."Get the best deals https://amzn.to/4mMClBvThis content was created in partnership and with the help of Artificial Intelligence AI

ResourcesTo listen to Michelle Rice's previous Ostomy Observations episode from Season 3 titled “Managing Pediatric Ostomy Patients: Practice Pearls”, click here.To learn more about Youth Rally, a one of a kind camp experience for youth living with conditions of the bowel and/or bladder system, click here.Camp Boggy Creek makes it possible for children with serious illnesses and their families to experience a free, life-changing camp where safety, respect, love, and joy come together to enrich their physical and behavioral health. To learn more, click here.The Crohn's & Colitis Foundation Camp Oasis gives kids living with Crohn's disease and ulcerative colitis a space to just be kids. They provide a safe environment where friendships ignite, confidence soars, and epic adventures become life-long memories. Camp Oasis is FUN without the fear of judgment or feeling different. To learn more about Camp Oasis, click here. Journal of Wound, Ostomy, and Continence Nursing (JWOCN®) articles referenced in this episode:Adolescent Perspectives Following Ostomy Surgery: A Grounded Theory Study Other articles referenced in this episode:A call for action: Recommendations to improve transition to adult care for youth with complex health care needs

Join Liz Cruz M.D. and Tina Nunziato, Certified Holistic Nutrition Consultant, as they continue the interview with their new partner Kristin Anderson from Prime IV Hydration and Wellness in Northwest Peoria.   Learn about the one hour vacation that Kristin offers at her Prime IV and find out about all the different services they offer to keep you hydrated.  For more information, please call Prime IV at 602-844-5582 or check out their website at:   https://primeivhydration.com/locations/arizona/north-peoria-85383/Check out their Instagram at https://www.instagram.com/primeivnorthpeoria/?hl=enWatch us on YouTube:  https://youtu.be/VrRsQCO9kBEDr. Cruz is a Board Certified Gastroenterologist who practices in Phoenix, AZ. Along with her wife Tina Nunziato, a Certified Holistic Nutritionist, they have helped tens of thousands of individuals get well from a more holistic standpoint. They focus on issues such as constipation, diarrhea, acid reflux, heartburn, gas, bloating, food sensitivities, IBS, Crohn's disease, and diverticulitis in addition to a person's general overall health. They do this by teaching about real food, water, digestive enzymes, probiotics, detox, greens, electrolytes, food sensitivity testing, and so much more. If you're struggling with finding the answers to your issues, tired of not feeling well, and sick of taking over the counter and prescription medicines, schedule a FREE 30 minute phone consult at www.drlizcruz.com.For more information visit www.digestthispodcast.com or www.drlizcruz.com. Enjoy the show! Dr. Liz Cruz and Tina Nunziato, CHNC

In this groundbreaking book, Dr. Josh Axe and Jordan Rubin unveil how centuries-old biblical nutrition holds the key to fighting today's skyrocketing lifestyle diseases-heart disease, cancer, stroke, diabetes, and high blood pressure-which now account for 71% of global deaths. & successfully tackling the shocking stats of early-onset cancer (under age 50), up 79% since 1990, noted by the American Cancer Society.Both Dr. Axe and Jordan overcame life-threatening illnesses through the principles outlined in "The Biblio Diet"-ancient biblical nutrition practices that not only transformed their lives but have helped thousands of others reclaim their health. Their deeply personal healing journeys, combined with modern scientific validation and real-world success stories, form the foundation of this timely book."This book is more than discovering how to eat-it's a tool to help you harness the power of your mind, soul, and spirit for healing and wholeness," says Jordan.Jordan overcame Crohn's disease, Dr. Axe recovered from a debilitating spinal infection, and his mother survived cancer-just a few of the powerful testimonies that illustrate how these time-tested principles are helping to reverse the modern health crisis. Together, they bring a rare and compelling blend of personal experience and professional expertise backed by real-life success stories.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

In this episode of the Intelligent Medicine podcast, Dr. Ronald Hoffman is joined by Dr. Alexandra Shustina, a distinguished integrative gastroenterologist based in New York City and Miami. They delve into Dr. Shustina's journey from conventional to integrative medicine, the importance of addressing the microbiome, and holistic approaches to treating gastrointestinal ailments like IBS, Crohn's disease, and ulcerative colitis. Dr. Shustina shares her insights on diet, the impact of stress, and the role of supplements and herbal remedies. She discusses the significance of personalized care, visceral manipulation, and mind-body techniques in promoting gut health. The episode also touches on the rising incidence of gastrointestinal cancers in young people and the potential benefits of proactive, integrative healthcare approaches.

What if the most dangerous thing in your health journey isn't your diagnosis, but the words wrapped around it? We unpack why language can weaken or empower the immune system, reframing “cancer” as chronically fermenting cells to shift focus from fear to metabolism, mitochondria, oxygen, and the biochemical terrain that cells inhabit.We move case by case to ground the principles. A meningioma reminds us that “benign” growth in a closed cranial space still demands strategy beyond surgery and radiation. A three-year-old on repeat antibiotics reveals how overprescribing undermines the microbiome and drives chronic symptoms, while simple, powerful steps—play in nature, nutrient-dense food, better sleep—build resilient immunity. A persistent foul odor prompts a serious differential from oral sources to lung abscess, showing when to pause supplements and seek immediate evaluation.Listeners ask about liver and breast cases, topical DMSO with antiparasitics, and stage 4 spread. We clarify where ivermectin, fenbendazole, and niclosamide fit—and where they don't. They're tools, not cures. The foundation remains detoxification, circadian repair, targeted micronutrients (vitamin C, D, E families, iodine with thyroid support, melatonin), and immune guidance via thymus support. For neuropathy in the foot, we trace likely spinal roots and outline non-surgical options like prolotherapy alongside proper assessment. We connect thyroid, breast, and dental health via shared meridians and advocate for a biological dentist with cone beam imaging to uncover silent drivers. Crohn's gets a terrain-first reset: cleanse, uncooked organic plant foods, and strategic reseeding to correct severe dysbiosis where standard care offers little more than suppression.We close with a practical look at peptides and bioregulators—MOTS-c, SS-31, BPC-157, TB-500—Send us a text Join Dr. Lodi's Inner Circle membership and unlock exclusive access to webinars, healthy recipes, e-books, educational videos, live Zoom Q&A sessions with Dr. Lodi, plus fresh content every month. Elevate your healing journey today by visiting drlodi.com and use the coupon code podcast (all lowercase: P-O-D-C-A-S-T) for 30% off your first month on any membership option. Support the showThis episode features answers to health and cancer-related questions from Dr. Lodi's social media livestream on Jan. 19th, 2025Join Dr. Lodi's FREE Q&A livestreams every Sunday on Facebook, Instagram, and Tiktok (@drthomaslodi) and listen to the replays here.Submit your question for next Sunday's Q&A Livestream here:https://drlodi.com/live/Facebookhttps://www.facebook.com/DrThomasLodi/Instagramhttps://www.instagram.com/drthomaslodi/ Join Dr. Lodi's Inner Circle membership and unlock exclusive access to webinars, healthy recipes, e-books, educational videos, live Zoom Q&A sessions with Dr. Lodi, plus fresh content every month. Elevate your healing journey today by visiting drlodi.com and use the coupon code podcast (all lowercase: P-O-D-C-A-S-T) for 30% off your first month on any membership option. Learn to Thrive with ADHD Podcast Welcome to the Learn to Thrive with ADHD Podcast. This is the show for you if you're... Listen on: Apple Podcasts Spotify Join Dr. Lodi's informative FREE Livestreams...

The holidays can be the most wonderful time of the year ... or the most overwhelming. Between the excitement, the sugar, the schedule changes, and the constant stimulation, even the calmest kids can start to unravel. And let's be honest, parents can too!In this episode, I sat down with JoAnn Crohn, a former school teacher who's now on a mission to help overwhelmed moms rediscover joy and raise healthier, happier families. She has a gentle, realistic way of helping moms shift from chaos to calm, especially during high-stress seasons like the holidays. You might recognize JoAnn, as she's been a camp leader in all four seasons of #LifeSkillsNow!Here's what you'll learn:How JoAnn helps overwhelmed moms find joy and balance againWhy self-care isn't selfish, it's essential to being an effective parentWhat holiday overstimulation does to kids (and how to help them recover)Simple ways to validate your child's emotions without giving in to every whimHow to prepare kids for the changes and disappointments that come with the holidaysWhy calm-down strategies work best when practiced before the meltdownsThe easiest ways to bring your kids into holiday traditions so everyone feels connectedYou'll walk away with practical tools and a fresh mindset to make this holiday season feel more joyful and a lot less stressful.Resources We Mention for Helping Kids Manage Holiday EmotionsRegister for the Happy Holidays, Happier Kids Challenge that starts November 9!My interview with Tina Payne Bryson, and her book The Whole-Brain Child (Amazon/Bookshop.org)My Reasons I Think the Grinch Was a Highly Sensitive PersonMy favorite Christmas cookie ever: KifliVisit JoAnn Crohn on her website No Guilt Mom, or follow her on social media: Instagram, Pinterest, YouTube, FacebookGet the one-page summaries of each podcast at www.kidscookrealfood.com/Handbook! Take control of your stress with the Stress Mastery Challenge today! Kitchen Stewardship Kids Cook Real Food follow Katie on Instagram or Facebook Subscribe to the newsletter to get weekly updates YouTube shorts channel for HPH Find the Healthy Parenting Handbook at kidscookrealfood.com/podcast Affiliate links used here. Thanks for supporting the Healthy Parenting Handbook!

In this groundbreaking book, Dr. Josh Axe and Jordan Rubin unveil how centuries-old biblical nutrition holds the key to fighting today's skyrocketing lifestyle diseases-heart disease, cancer, stroke, diabetes, and high blood pressure-which now account for 71% of global deaths. & successfully tackling the shocking stats of early-onset cancer (under age 50), up 79% since 1990, noted by the American Cancer Society.Both Dr. Axe and Jordan overcame life-threatening illnesses through the principles outlined in "The Biblio Diet"-ancient biblical nutrition practices that not only transformed their lives but have helped thousands of others reclaim their health. Their deeply personal healing journeys, combined with modern scientific validation and real-world success stories, form the foundation of this timely book."This book is more than discovering how to eat-it's a tool to help you harness the power of your mind, soul, and spirit for healing and wholeness," says Jordan.Jordan overcame Crohn's disease, Dr. Axe recovered from a debilitating spinal infection, and his mother survived cancer-just a few of the powerful testimonies that illustrate how these time-tested principles are helping to reverse the modern health crisis. Together, they bring a rare and compelling blend of personal experience and professional expertise backed by real-life success stories.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

Episode 116: This week, Kyle Van Pelt talks with Matt Reed, Chief Revenue Officer at Powerlytics. Matt brings 20 years of wealth management experience to Powerlytics, including leadership roles at Skience, eMoney Advisor, and Brightscope | ISS. At Powerlytics, Matt oversees the sales and marketing teams and leads the company's revenue-generation strategy and execution.  Matt talks with Kyle about the power of data in driving organic growth. He explores the struggle of finding the right target and why “who and where” matter in prospecting. Matt also shares how Powerlytics' data-driven targeting and wealth platform can help find the next ideal client, define the Ideal Client Profile (ICP), and tailor outreach for maximum effectiveness. In this episode: (00:00) - Intro (01:53) - Matt's money moment (04:08) - The struggle for organic growth (08:13) - The “who” and the “where” of prospecting (10:36) - How Powerlytics' TrueWealth platform works (15:54) - Using data to target specific niches (17:45) - Using Powerlytics as a solo advisor or marketing team (20:49) - Where Powerlytics sits in the wealth-tech ecosystem (24:02) - Matt's outlook on the future of the industry (26:15) - Matt's Milemarker Minute (29:40) - The Crohn's & Colitis Foundation Key Takeaways Define the right targets, not just any targets. It isn't enough to cast a wide net. Identify your ideal client profile and use data to locate and reach them. Build organic growth the "Moneyball" way. Rather than always buying growth (firm acquisitions, big sponsorships), focus on smarter internal growth by leveraging data, analytics, and repeatable processes. Use rich data for smarter prospecting. Many firms struggle with finding the who and the where of opportunity. Use unique data sets to fine-tune your target list.  Know your role in the stack. If you partner with data providers, lead-gen platforms, and tech tools, be clear about what you bring and how it complements the rest of your stack. Not every tool needs to do everything. Quotes "The right decisions based on the right analytics can be successful." ~ Matt Reed "The thing that makes us unique is that we have income and assets for every consumer in the United States. That has been proven to be very valuable in targeting and prospecting," ~ Matt Reed "Marrying our rich data set of income and assets, and providing that to a marketing database, is what we're calling the true wealth platform." ~ Matt Reed Links  Matthew Reed on LinkedIn Powerlytics TrueWealth FINNY  Blink: The Power of Thinking Without Thinking Crohn's & Colitis Foundation Connect with our hosts Milemarker.co Kyle on LinkedIn Jud on LinkedIn Subscribe and stay in touch Apple Podcasts Spotify YouTube Produce game-changing content with Turncast Turncast helps your company grow by producing top-quality content and fostering transformative conversations. We specialize in content generation, podcasting, digital strategy, and audience growth for fintech and financial services companies. Learn more at Turncast.com.

In this week's Principles of New Biology webinar, Tom read Chapter 2 of his developing booklet: “Then Something Happened.” He explores the idea that humanity experienced a profound shift in consciousness beginning in the 1600–1700s—moving from a vitalistic, ether-based understanding of life to a mechanical, reductionist worldview.This chapter dives into:– Lost ancient knowledge and hidden history– Electromagnetism and the four elements– What “the catastrophe” was and how we chose it– Healing with ether, light, and sound– How to reclaim meaning, coherence, and true vitalityThe session also included Q&A on:– Trauma and where it's stored– Sick sinus syndrome and restoring heart rhythm– Antibodies, blood types & Rhesus factor– Vitality, frozen shoulder, and modern vehicles– Chemotherapy recovery, Rife machines & scalar healing– Healing approaches to Crohn's and animal careSupport the showWebsites:https://drtomcowan.com/https://www.drcowansgarden.com/https://newbiologyclinic.com/https://newbiologycurriculum.com/Instagram: @TalkinTurkeywithTomFacebook: https://www.facebook.com/DrTomCowan/Bitchute: https://www.bitchute.com/channel/CivTSuEjw6Qp/YouTube: https://www.youtube.com/channel/UCzxdc2o0Q_XZIPwo07XCrNg

Dr. Toni Engram is a SMART-certified Biological Dentist, Integrative Health Coach, and founder of Flourish Dental Boutique in Dallas, Texas—a practice that merges modern dentistry with holistic wellness and preventive care. After healing her own Crohn's disease, Dr. Toni became passionate about helping others understand the powerful connection between oral health, the gut, and the entire body.In this first of a two-part conversation, we dive into the world of biological dentistry—what it really means, how it differs from conventional dental care, and why your mouth is one of the most important indicators of your overall health. Dr. Toni shares her journey from chronic illness to healing, how toxins in traditional dentistry can affect the immune system, and why she believes prevention is the future of medicine.If you've ever struggled with fatigue, inflammation, or mysterious health issues that no one seems to solve, this conversation might completely change how you think about your teeth—and your body.What biological dentistry actually is (and why it matters)How Dr. Toni healed Crohn's disease naturallyThe mouth-body connection and its role in gut and immune healthThe problem with fluoride and mercury fillingsAirway health, tongue ties, and mouth taping for better sleepOzone water, xylitol, and her favorite holistic oral-care swapsHow emotions and inflammation show up in the mouthWhy the best dentistry is often less dentistryMore:Website: https://flourish.dentalInstagram: https://instagram.com/dr.toniengram193-How to Heal Your Gut with Risa Groux, Functional Nutritionist, Author of FoodFrame: https://youtu.be/00wa2-_qyCcThe International Academy of Oral Medicine and Toxicology https://iaomt.org/Please remember to rate, review, and follow the show – and share with a friend!Find Amy's affiliates and discount codes: https://amyedwards.info/affiliatepageSky Rock Sedona: https://www.skyrocksedona.com/20% Discount Link:https://www.marriott.com/event-reservations/reservation-link.mi?id=1759866624184&key=CORP&app=resvlinkAll links: ⁠⁠⁠amyedwards.info⁠⁠⁠Instagram: ⁠⁠⁠@realamyedwards⁠⁠⁠Fight For Her: ⁠⁠⁠fightforher.net⁠⁠⁠TikTok:⁠⁠⁠ @themagicbabe⁠⁠⁠YouTube: ⁠⁠⁠YouTube Channel⁠⁠⁠Podcast: ⁠⁠⁠The Amy Edwards Show Podcast⁠⁠⁠Free Course:⁠⁠⁠ The Ageless Mindset⁠⁠⁠Full Course: ⁠⁠⁠The Youthfulness Hack⁠⁠⁠Work with Amy:⁠⁠⁠ ⁠⁠⁠⁠⁠⁠Book a Call⁠⁠⁠ Let's get you to your HAPPIEST and most RADIANT! Book a call to apply to work together one-on-one: ⁠https://amyedwards.as.me/15mincall⁠Amy's hair by ⁠https://www.thecollectiveatx.com⁠Get my FREE course "The Ageless Mindset: The Ultimate Guide to Look Younger and Feel Happier!" HERE: ⁠https://best-you-life.teachable.com/p/the-ageless-mindset-the-ultimate-guide-to-look-younger-feel-happier⁠Get the full course “The Youthfulness Hack: The Secret System to Reverse Aging Fast and Create a New, Radiant You!” Out now! ⁠https://best-you-life.teachable.com/p/the-youthfulness-hack

In this episode, I'm joined by Dr. Alexandra Fuss, Ph.D., Director of Behavioral Medicine in Inflammatory Bowel Diseases at Massachusetts General Hospital and Instructor in Psychiatry at Harvard Medical School. Alexandra previously served as Director of Behavioral Health in Digestive Diseases and Assistant Professor of Psychiatry at Yale, and is a National Scientific Advisor for the Crohn's & Colitis Foundation and Associate Editor of Crohn's & Colitis 360 Journal. Together, we unpack the topic of medical gaslighting and invalidation in gastrointestinal care, what it is, why patients with gut–brain disorders are particularly vulnerable, and how subtle or systemic factors can leave patients feeling dismissed. Alexandra also shares practical strategies clinicians can use to build trust, improve communication, and ensure patients feel genuinely heard and cared for. Whether you've ever felt your symptoms weren't taken seriously, or you're a clinician wanting to better support your patients, this episode offers insightful and actionable guidance you won't want to miss. Please enjoy my conversation with Dr. Alexandra Fuss.

Dane Johnson is the Founder/CEO of Crohn's Colitis Lifestyle and a Holistic Nutritionist specializing in reversing Crohn's Disease and Ulcerative Colitis. Dane's story ignited through a life-threatening case of  Crohn's/Colitis which nearly took his life in December 2014. Since committing his life to natural healing he has remained surgery and medication-free while eliminating Inflammatory Bowel Disease (IBD) symptoms. To date, Dane and his passionate team of specialists and coaches have created 500+ success stories for reversing IBD symptoms using his signature S.H.I.E.L.D. Program. Today we're going to talk about: The Role of Trauma in AutoimmunityHow Trauma Impacts Digestive Disease In This EpisodeDane's website danejohnson1FacebookYoutubeLinkedInIncogni - Take back your personal data with Incogni. Use code [traumatherapist] at the link below and get 60% off annual plans: https://incogni.com/traumatherapistBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-trauma-therapist--5739761/support.You can learn more about what I do here:The Trauma Therapist Newsletter: celebrates the people and voices in the mental health profession. And it's free! Check it out here: https://bit.ly/4jGBeSa———If you'd like to support The Trauma Therapist Podcast and the work I do you can do that here with a monthly donation of $5, $7, or $10: Donate to The Trauma Therapist Podcast.Click here to join my email list and receive podcast updates and other news.Thank you to our Sponsors:Incogni - Use code [traumatherapist] and get 60% off annual plans: https://incogni.com/traumatherapistJane App - use code GUY1MO at https://jane.app/book_a_demoJourney Clinical - visit https://join.journeyclinical/trauma for 1 month off your membershipTherapy Wisdom - https://therapywisdom.com/jan/

In today's webinar, Tom shared his reflections on a recent testimony by Aaron Siri and read Chapter 3 of his upcoming booklet on New Biology Principles. He also answered live questions from our audience.Q&A topics included:- Crohn's disease & ulcerative colitis- The possibility of evolution guided by intelligence- Use of Strophanthus for heart palpitations- Structured vs. spring water- Allergies, gluten intolerance, and the alpha-gal syndrome- Whether to pursue medical school or conventional education- Shilajit and potential reactions like migrainesSupport the showWebsites:https://drtomcowan.com/https://www.drcowansgarden.com/https://newbiologyclinic.com/https://newbiologycurriculum.com/Instagram: @TalkinTurkeywithTomFacebook: https://www.facebook.com/DrTomCowan/Bitchute: https://www.bitchute.com/channel/CivTSuEjw6Qp/YouTube: https://www.youtube.com/channel/UCzxdc2o0Q_XZIPwo07XCrNg

Join Liz Cruz M.D. and Tina Nunziato, Certified Holistic Nutrition Consultant, as they interview their new partner Kristin Anderson from Prime IV Hydration and Wellness in Northwest Peoria.   Hear her story and how opening the Prime IV franchise has been so crucial for her own health and how she is trying to help others in the community with their vitamin and mineral needs.  For more information, please call Prime IV at 602-844-5582 or check out their website at:   https://primeivhydration.com/locations/arizona/north-peoria-85383/Check out their Instagram at https://www.instagram.com/primeivnorthpeoria/?hl=en Watch us on YouTube:   https://youtu.be/01imqb2cDhADr. Cruz is a Board Certified Gastroenterologist who practices in Phoenix, AZ. Along with her wife Tina Nunziato, a Certified Holistic Nutritionist, they have helped tens of thousands of individuals get well from a more holistic standpoint. They focus on issues such as constipation, diarrhea, acid reflux, heartburn, gas, bloating, food sensitivities, IBS, Crohn's disease, and diverticulitis in addition to a person's general overall health. They do this by teaching about real food, water, digestive enzymes, probiotics, detox, greens, electrolytes, food sensitivity testing, and so much more. If you're struggling with finding the answers to your issues, tired of not feeling well, and sick of taking over the counter and prescription medicines, schedule a FREE 30 minute phone consult at www.drlizcruz.com.For more information visit www.digestthispodcast.com or www.drlizcruz.com. Enjoy the show! Dr. Liz Cruz and Tina Nunziato, CHNC

Send us a textA boxer in training. A terrifying spiral of symptoms. A life-saving surgery that changed everything. Jose Torres joins us to share how ulcerative colitis pulled him out of the ring and propelled him into purpose—building community, advancing equity, and living well with a J‑pouch in a city that isn't designed for urgent needs.We trace Jose's path from misdiagnosis in Brooklyn to specialized care in Manhattan and the brutal logistics of public transit without bathrooms. He opens up about the cultural currents in his Mexican and Puerto Rican family—why speaking up took time, why steroids raised tough questions, and how food traditions collided with new IBD realities. The story turns on resilience: a colectomy and J‑pouch, early pouchitis, iron infusions, and then a decade of medication-free stability supported by smart nutrition, consistent exercise, and honest attention to mental health.Jose also brings us inside the Crohn's & Colitis Foundation—from literally ringing the office doorbell to roles in advancement, business development, and DEI leadership. We talk about real lived experience, research into disparities, and why culturally fluent care changes outcomes. Along the way, he shares practical tactics for managing frequency, a nudge toward pelvic floor physical therapy, and a grounded philosophy: don't chase perfection, cultivate accountability and hope.If stories of grit, culture, and community help you feel less alone with IBD, this one's for you. Cheers!Links: Camp Oasis- Crohn's & Colitis Foundation USACamp Purple- Crohn's & Colitis Foundation New ZealandAbout IBD podcast with Amber Tresca episode- "IBD in the Hispanic Community with Dr. Oriana Damas"Let's get social!!Follow us on Instagram!Follow us on Facebook!Follow us on Twitter!

What if the cure for cancer, diabetes, and chronic disease has been hiding in Scripture all along—not as metaphor, but as literal medicine growing in your backyard? What if the Bible has laid out the best practices for our nutrition?Dr. Josh Axe (bestselling author and functional medicine practitioner) and Jordan Rubin (founder of Garden of Life, author of The Maker's Diet) join us to discuss their groundbreaking book The Biblio Diet, which synthesizes 6,000 years of biblical nutrition into practical health wisdom for modern Christians. Both men survived death-defying diagnoses—Jordan overcame terminal Crohn's disease and metastatic cancer, while Josh recovered from a spinal infection that doctors said would permanently disable him.We discuss what Solomon actually ate (spoiler: bread and red meat—things no modern diet recommends), why the food pyramid is inverted, how Big Pharma's "sorcery" (pharmakeia in Greek) has deceived nations, and why pork and shellfish aren't in God's definition of "food."But the revelation that changes everything? Ezekiel 47:12 and Revelation 22:2 both describe the Tree of Life's leaves as medicine for healing nations. Not metaphorically. Literally. Join us for a journey deep into the scriptures, offering a remarkable deep dive into ancient truths for modern bodies in need of restoration. This episode is sponsored by:https://rocketmoney.com/blurry — Reach your financial goals faster with Rocket Money. The average person saves up to $740 a year when using all the app's premium features!https://homechef.com/blurry  — Get 50% off plus free shipping on your first box & free dessert for life! Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 53 - Dansac Show Takeover with Nikita Patel, 25, who lives with Crohn's and a permanent stoma. She shares life before surgery, what led up to it and the cultural barriers within a South Asian household. Disclaimer: Please note that all information and content on the UK Health Radio Network, all its radio broadcasts and podcasts are provided by the authors, producers, presenters and companies themselves and is only intended as additional information to your general knowledge. As a service to our listeners/readers our programs/content are for general information and entertainment only.  The UK Health Radio Network does not recommend, endorse, or object to the views, products or topics expressed or discussed by show hosts or their guests, authors and interviewees.  We suggest you always consult with your own professional – personal, medical, financial or legal advisor. So please do not delay or disregard any professional – personal, medical, financial or legal advice received due to something you have heard or read on the UK Health Radio Network.

E344: The Constipation Epidemic - Natural Solutions for Poop Problems (From Infants to Adults) | The Prime Podcast Are you or someone in your family struggling with constipation? It's far more common than you think, affecting over half the population – from newborns to seniors. Yet, it's often dismissed as "normal" or incorrectly labeled as "hereditary." In Episode 344 of The Prime Podcast, Dr. Skip Wyss and Dr. Julie Wyss declare this a true constipation epidemic and dive deep into the real causes and natural solutions. This comprehensive discussion covers everything you need to know about achieving healthy bowel function. The doctors explore essential nutritional strategies, emphasizing the importance of magnesium, proper hydration, movement, and why choosing plant soluble fiber over common supplements like Metamucil (psyllium) is crucial for feeding your vital microbiome. They also discuss the temporary effects of stimulants like caffeine. Beyond diet and lifestyle, this episode highlights the critical, often-overlooked neurological connection to gut health. Learn how: Your nervous system is the master controller of your entire GI tract. The birth process can create misalignments impacting infant pelvic nerves and leading to early constipation. Digestion begins in the mouth, and issues like poor latch can affect the whole system. Introducing solids (especially bananas) before a baby gets their first tooth can disrupt the gut, contributing to leaky gut and future food sensitivities. Chronic GI conditions like Crohn's or IBS are NOT genetically predetermined (hereditary myth) but often stem from impaired neurological communication. Dr. Skip and Dr. Julie explain what constitutes a healthy bowel movement (and why it should feel good!) versus signs of dysfunction like hemorrhoids or pain. Discover practical tips like the corn/beet test for transit time and understand why addressing the neurological root cause through chiropractic care is key to resolving constipation for good. Trending Terms Explained: Constipation: Difficulty or infrequency in passing stools. Discussed as a widespread epidemic, not a normal state. Plant Soluble Fiber: Fiber from plant sources (vegetables, fruits) that feeds the microbiome, essential for gut health. Contrasted with psyllium husk (Metamucil). Microbiome: The community of bacteria in the GI tract influencing digestion, immunity, and brain function – your "second brain." Leaky Gut: Increased intestinal permeability, allowing particles into the bloodstream, potentially caused by introducing solids too early. Nervous System Control: The brain and nerves regulate all digestive processes; interference (subluxation) can cause constipation or diarrhea. Birth Process Trauma: Physical stress during birth potentially causing misalignments that affect nerves controlling infant bowel function. Hereditary (Myth): Debunking the idea that constipation or diseases like Crohn's are genetic, highlighting neurological response patterns instead. Key Takeaways: Constipation is common but NOT normal or hereditary. Aim for 1-2 comfortable bowel movements daily. Focus on hydration, movement, magnesium, and PLANT SOLUBLE fiber. Your nervous system dictates gut function – address the root cause. Birth trauma is a major factor in infant constipation. Wait for the first tooth before introducing solids to prevent leaky gut. Chiropractic care is vital for optimizing the nervous system control of the GI tract. CALL TO ACTION: Stop normalizing constipation! If you or your child are struggling, seek answers that address the root cause. A pediatric or family chiropractor focused on the nervous system can be a key part of your health team. For questions or to connect with us, email info@primefamilycenters.com (mention the podcast!). Please share this episode to help others suffering from poop problems.

Certaines maladies chroniques peuvent affecter la vision. C'est le cas du diabète, de l'hypertension artérielle ou de la sarcoïdose. Grave complication du diabète, la rétinopathie diabétique constitue aujourd'hui une cause majeure de cécité à l'échelle de la planète. D'autres maladies inflammatoires, comme la maladie de Crohn ou le lupus peuvent également se traduire par des atteintes oculaires (uvéite, sécheresse oculaire). Comment les prévenir ? À quelle fréquence faut-il faire un examen ? Un suivi ophtalmologique pour ces patients est-il nécessaire ?  Pr Matthieu Robert, chirurgien ophtalmologiste à l'Hôpital Necker-Enfants malades. Professeur à la Faculté de médecine de l'Université de Paris   Pr Assumpta Bella, professeur émérite d'ophtalmologie. Précédemment coordonnateur du programme national de lutte contre la cécité du Cameroun.  ► En fin d'émission, nous faisons un point sur l'étude de cohorte menée par des chercheurs (Inserm, INRAE, Université Paris Cité, Université Sorbonne Paris Nord, CHRU de Tours et CHI de Créteil) sur les effets à long terme du contact peau à peau chez les grands prématurés. Interview du Dr Ayoub Mitha, pédiatre néonatologue au Centre hospitalier régional universitaire de Tours et chercheur Inserm au Centre de Recherche en Epidémiologie et Statistiques, à Paris.   Programmation musicale :  ► Victoria Monet – Jaguar  ► Mbosso feat. Dogo Paten – Ungewezaje.

Certaines maladies chroniques peuvent affecter la vision. C'est le cas du diabète, de l'hypertension artérielle ou de la sarcoïdose. Grave complication du diabète, la rétinopathie diabétique constitue aujourd'hui une cause majeure de cécité à l'échelle de la planète. D'autres maladies inflammatoires, comme la maladie de Crohn ou le lupus peuvent également se traduire par des atteintes oculaires (uvéite, sécheresse oculaire). Comment les prévenir ? À quelle fréquence faut-il faire un examen ? Un suivi ophtalmologique pour ces patients est-il nécessaire ?  Pr Matthieu Robert, chirurgien ophtalmologiste à l'Hôpital Necker-Enfants malades. Professeur à la Faculté de médecine de l'Université de Paris   Pr Assumpta Bella, professeur émérite d'ophtalmologie. Précédemment coordonnateur du programme national de lutte contre la cécité du Cameroun.  ► En fin d'émission, nous faisons un point sur l'étude de cohorte menée par des chercheurs (Inserm, INRAE, Université Paris Cité, Université Sorbonne Paris Nord, CHRU de Tours et CHI de Créteil) sur les effets à long terme du contact peau à peau chez les grands prématurés. Interview du Dr Ayoub Mitha, pédiatre néonatologue au Centre hospitalier régional universitaire de Tours et chercheur Inserm au Centre de Recherche en Epidémiologie et Statistiques, à Paris.   Programmation musicale :  ► Victoria Monet – Jaguar  ► Mbosso feat. Dogo Paten – Ungewezaje.

In this episode of The Health Revival Show, we explore the powerful benefits of VIP (vasoactive intestinal peptide) for enhancing brain and gut health. Join me as I delve into how this remarkable peptide can alleviate issues such as IBS, Crohn's disease, and even support lung function. We also discuss the importance of proper use and dosing, emphasizing that peptides are not one-size-fits-all solutions but valuable tools in your wellness journey. With a focus on education, I'll guide you through the multifaceted roles of VIP and how it can help individuals dealing with chronic inflammation and immune challenges. Tune in to discover how VIP could be a game-changer for your health.

Prophet Sally Goodwin from GPA South Africa joins Emma Stark and Louise Reid to tell the astonishing story of a “church without walls” where extravagant worship is rewriting what gathering can look like. No band — just a boombox, radical praise, and a room where people are delivered and healed as Jesus takes His rightful place.They discuss:How worship breaks the spirit of religion and heals traumaWhy “Jesus is dangerous” is good news for the ChurchWhat happens when we stop performing and start magnifying the KingThe power of movement and corporate unity in songWhy sacrifice and presence can't be separated (lessons from David and the Ark)Healing testimonies include Crohn's, Parkinson's, blind eyes opened, and deliverance through worship alone. If you're hungry to see religion shattered and Jesus enthroned again, this episode will ignite you.

Welcome to HCPLive's 5 Stories in Under 5—your quick, must-know recap of the top 5 healthcare stories from the past week, all in under 5 minutes. Stay informed, stay ahead, and let's dive into the latest updates impacting clinicians and healthcare providers like you! Interested in a more traditional, text rundown? Check out the HCPFive! Top 5 Healthcare Headlines for October 12-18, 2025: 1. FDA Accepts Inhaled Insulin (Afrezza) sBLA for Pediatric Diabetes The FDA accepted MannKind's sBLA for Afrezza inhaled insulin to expand its use to children and adolescents with type 1 or type 2 diabetes. 2. FDA Approves Updated Indication for Upadacitinib (Rinvoq) in IBD The FDA broadened upadacitinib's indication to allow use in ulcerative colitis and Crohn disease when tumor necrosis factor blockers are not clinically appropriate. 3. FDA Clears First Blood Test to Rule Out Alzheimer-Related Amyloid Pathology The FDA cleared Elecsys pTau181 as the first blood test to help rule out Alzheimer-related amyloid pathology in older adults with cognitive symptoms. 4. Digital Therapeutic Reduces Negative Symptoms of Schizophrenia in Phase 3 Trial A phase 3 study showed a prescription digital therapeutic significantly reduced negative symptoms in schizophrenia when used alongside antipsychotic therapy. 5. APPLAUSE-IgAN: Iptacopan (Fabhalta) Meets eGFR Decline Primary Endpoint Iptacopan demonstrated meaningful efficacy in slowing kidney function decline in adults with IgA nephropathy, supporting future regulatory submissions.

Welcome to "Dishing with Stephanie's Dish." In this episode, Stephanie sits down with Emily Maxson—two time cookbook author, chef, and the creative mind behind @EmilysFreshKitchen. Emily shares her personal health journey, navigating Crohn's disease through diet and lifestyle changes, and how that experience fueled her passion for approachable, healthy, and delicious recipes for everyone. Her New Book, “Real Food Every Day” (ships October 21) is a follow up to “Emilys Fresh Kitchen.”With real talk about creating cookbooks, food photography, adapting to dietary needs, and the ups and downs of life as a food creator, this episode is for home cooks, entertainers, and anyone curious about the connections between food, health, and community. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Emily mentioned two influential books in the Podcast from her food journey:"Breaking the Vicious Cycle" by Elaine Gottschall"Against All Grain" by Danielle WalkerEmily shared her recipe for Roasted Carrot and Miso Butter Soup from the “Real Food Every Day” cookbook that is available now for pre-order.Roasted Carrot and Miso Butter SoupGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 10 minutes COOK 60 minutes TOTAL 70 minutes SERVES 6Roasted Carrot and Miso Butter Soup is one of my favorite soups to make in the winter. It warms you up and is very satisfying. The recipe calls for simple ingredients that produce layers of flavor. The Miso butter adds another depth of flavor and is worth the extra step, but the soup is still delicious without it.To adapt for dairy-free and vegan, use miso butter made with vegan butter.INGREDIENTS:* 2 pounds carrots* 4 Tablespoons olive oil, divided* 2 cups diced yellow onion* 2 Tablespoons minced garlic* 2 Tablespoons grated ginger* 2 teaspoons sea salt* 1/4 teaspoon cayenne pepper* 7-8 cups vegetable broth* 2 Tablespoons fresh lime juice* 2 Tablespoons Miso ButterDIRECTIONS:1. Preheat the oven to 400 degrees.2. Scrub the carrots and cut them into large chunks, removing the tops.3. Place the carrots on a baking sheet lined with parchment paper.4. Coat the carrot pieces in 1 Tablespoon of olive oil.5. Roast the carrots for 45-60 minutes or until tender.6. Meanwhile, heat 3 Tablespoons of olive oil in a large pot over medium-high heat.7. Add the onions and cook until they are translucent, about 10 minutes.8. Add the garlic, ginger, salt and cayenne pepper and sauté for an additional 3 minutes.9. Add the roasted carrots and 7 cups of broth.10. Cook for an additional 2 minutes.11. Remove from heat and ladle into a blender.12. Blend the soup until smooth.13. Wipe out the pot and pour in the blended soup.14. Return the soup to the stove over medium heat, adding additional stock to achieve desired consistency.15. Whisk in the lime juice and miso butter.16. Adjust seasoning if needed and serve.17. Top with additional miso butter if desired.Miso ButterGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 5 minutes COOK 0 minutes TOTAL 5 minutes MAKES about 1/2 cupMiso Butter is made with only two ingredients:butter and miso paste. This compound butter is so versatile. You can add it to fish, chicken, steak, vegetables and potatoes. I add it to my roasted carrot soup on page_ and it adds another depth of flavor. Miso Butter is one of my favorite condiments to keep on hand.To adapt for dairy-free or vegan, use vegan butter.INGREDIENTS:* 8 Tablespoons butter, softened* 3 Tablespoons white miso pasteInstructions:Place the softened butter and miso paste in a small bowl.Using a hand blender or fork, cream the butter and miso paste together until smooth.Store covered in the refrigerator for up to 2 weeks.Transcript Episode Follows:Stephanie [00:00:00]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And today I'm talking with another Minnesota favorite, Emily Maxson. She is the author of Emily's Fresh Kitchen. And you have a second book coming out that is Emily's real food every day, similar to Emily's Fresh Kitchen, but more goodness, more healthy for you recipes. Emily Maxson, welcome to the show.Emily Maxson [00:00:31]:Thank you, Stephanie. Thanks so much for having me.Stephanie [00:00:34]:So when we first started talking, you had your first book, and you and I were on a similar publishing schedule. And that book, your book did super well, I think, of self published cookbooks because you worked with publisher, my friend Chris Olsen. I think that you sold, like, way more than a lot of cookbook authors do.Emily Maxson [00:00:57]:I did sell quite a few, and I'm very grateful for that. I had built a pretty good online community, and I think a lot of people resonated with my health story of healing through diet from Crohn's. So I think that helped with sales.Stephanie [00:01:13]:I think too, the thing about your book that I loved so much was you get a lot of diet books or health books that come across the way in the business that I'm in. But yours felt very much like a real cookbook, like real food, real approachable, a way that you could heal your gut and the way that you could eat healthier, but also with, like, regular foods, not with, like weird supplements. And also the recipes were just delicious. Like you could feed them to your whole family, not just be making separate things for yourself. Does that make sense?Emily Maxson [00:01:53]:Yeah. Well, yes. Thank you. That is a huge compliment because that is my goal with both books. Just to make healthier food that's very approachable, very easy, and just to taste good and that you don't know you're eating something that is gluten free or dairy free, and it tastes the same as a traditional version of that recipe.Stephanie [00:02:13]:So can you talk a little bit about your health, about your health journey, how book one started, and then obviously you had more to say with book two.Emily Maxson [00:02:23]:Yeah. So my health journey, I was in my late 20s and I was diagnosed with Crohn's disease through severe abdominal pain. Had thought they thought I had appendicitis. Was rushed into the hospital for surgery. They found out I had diseased intestines and removed part of my small and large intestine. Diagnosed with Crohn's disease. So I spent about 10 years in and out of the hospital on lots of different medications. And then I approached it differently through diet and lifestyle changes.Emily Maxson [00:02:57]:And learned about a diet called the specific carbohydrate diet. And that is a diet where you eliminate you, you eliminate disaccharides and polysaccharides. It gets to the chemical structure of food. So basically you can only have monosaccharid because they're the easiest to absorb in your intestines. So meat, fish, nuts, seeds, vegetables, fruit. No starches, no grains, no lactose. The only sugar I could have was honey or fruit. So I followed that.Emily Maxson [00:03:32]:The theory is if you follow that for one to two years, you can reset your gut. And that's what I did. And fortunately for me, I was able to totally reset it after 18 months of following really strict program. And then now I can eat things that weren't allowed then. Like I can go out and have pizza. And it's not, it doesn't upset me and, but I mostly try to cook the similarly to the way I was on that diet at home so that I can enjoy things in restaurants and have treats and things like that.Stephanie [00:04:07]:And so that someone could use your book to follow to try and heal their own guts, as it were.Emily Maxson [00:04:13]:Absolutely. I have a lot of recipes that follow that diet and they're all labeled if it's specific carbohydrate, if it's vegan, if it's grain free or paleo. And I also recommend the book if somebody wants to try to do that. The Specific Carbohydrate Diet by Elaine Gottschel. That is the book that got me started and she outlines everything.Stephanie [00:04:36]:Okay, I'll make sure to include that link in the show notes. One other way I think that your book has been helpful for me is when I'm entertaining and I have someone that's coming with a certain dietary restriction. It just, I don't know when more dietary restrictions became on my radar or in the zeitgeist. But you know, I've been entertaining a long time and now it's customary to ask people like do you have any dietary restrictions? And when you ask, people always do. And if I'm stumped or I don't know, like, oh, what can I do here? Like one time I had a cocktail party that I was having and we had a gluten free, a dairy free, a vegan, someone that was allergic to nuts. Like it was really a long exhausted list where I was like, oh my gosh, what's left to cook?Emily Maxson [00:05:32]:Yes, I can relate to that. It is it all. It seems like in every family or every friend group there's one or two people with dietary restrictions. And I don't know if it's just that we know more today or our food has changed or what. What it is, but that's definitely very common. So it is helpful to have something at your fingertips to look through and find something that would hopefully fit all those.Stephanie [00:05:59]:I think it's a combination almost of both. Like, we do know more about our food, and that's great. But also, you know, since the 70s, they've been putting a lot more processed food chemicals into our food. There's no, you know, it doesn't take a rocket scientist, I don't think, to like, correlate the rise of obesity and the rise of the packaged food industry and what people have been putting in our foods. And now you can see with Ozempic, you know, that 7 to 10% of the population are on GLP1 medications. And we're seeing that the packaged food industry is having to change again. And. And obviously recessionary thoughts, tariff pricing.Stephanie [00:06:42]:We're seeing product sizes shrink, too. It's interesting that I'm just. I've. I do a lot of work and hear a lot about restaurant culture because of the radio show that I do. And there's now like a whole subset of restaurants that are making like, mini versions of things so that people that are on medications and not eating as much can still enjoy coming to their restaurant and have something for them. It's so crazy how food becomes so fashionable and trendy.Emily Maxson [00:07:11]:I know that. I agree with you and I agree with the processed food and that impacting our health. And that's part of my second book, Real Food Every Day, where I talk about the difference between processed and unprocessed food. And, you know, it's great the. The things that we can do today, the. But we also are hurting a lot of our food, stripping it of nutrients and adding chemicals that are causing damage to our health, our microbiome and things.Stephanie [00:07:43]:I think too, one thing about your book that I really enjoyed and I'm a huge fan. Can you tell it also isn't hard, like, if you're not. I think sometimes if you're not a cook or you don't cook a lot, you feel like certain books are intimidating. Your book is very approachable, and that is something that was important to me with mine. Like, I'm not a fussy cook. I'm not a fancy cook. Your book feels really like I can make all the recipes in it. And it's not like weekend project cooking, which has its place you know, sometimes it's fun to do a recipe that takes two or three days and you're gonna have a special event, but for the most part when you're eating, you just like want something.Stephanie [00:08:25]:And the reason I think that people eat poorly is a lot of times due to convenience and just speed of our lives.Emily Maxson [00:08:32]:I agree. And that's why the majority of the recipes are very simple. Simple ingredients, easy to prepare. I joke that because I did go to culinary school, I am a chef, but I say I'm a chef turned home cook. I keep it nice and simple, focus on whole foods, real ingredients, and doesn't have to be complicated to make good.Stephanie [00:08:54]:Your food in the book is so beautiful. And you have a really close relationship with the person who photographs your books. And I'm assuming she's doing a lot of your edit, editing, video work too. Do you want to talk about Baylin a little bit?Emily Maxson [00:09:08]:Yes. Balin Fleming B Photography. She is phenomenal. I've worked with her for seven plus years now. She's just one of the most talented creatives I know. She takes all the beautiful photographs in both of the books. And when we've worked together, we have so much fun. She's great to collaborate with.Emily Maxson [00:09:32]:She has lots of great ideas and how to style the food. She always loves to hear the story behind the food and that just helps set the stage. Stage. We. I'm very grateful. It's been such a blessing in my life to have that relationship with her because as you know, Stephanie, writing your books, when you write a book, it's a very, it's a very lonely solo mission, other than maybe your husband's, your taste tester or your kids, but otherwise, you know, you're not working with a lot of other people on it. So to have a photographer who I have a close relationship with, who's really talented is great because I can bounce my ideas off of her and it doesn't feel so like such an isolating project.Stephanie [00:10:14]:You. I think that's a really good point. And I think that a lot of my extroverted activities, like I always look super busy and I always look like I'm doing a million things. And of course I am, but so is everybody else. Right? The, the actual process of making food and creating recipes and writing a substack and posting beautiful pictures, like, it's all very solitary and it is kind of lonely. And when you kind of do the entertaining piece, it feels like, oh, it's so nice to share that because a lot of times you're Just running from house to house trying to give them food to get it out of your kitchen.Emily Maxson [00:10:55]:Yes, yes, definitely. I agree.Stephanie [00:10:58]:When you think about this career, because it's a later in life career for you. Later in life career for me. Are you glad you landed on it? Has it been joyful?Emily Maxson [00:11:09]:Yes, definitely, it has been joyful. I, yes, I have really enjoyed it. There have been hard times, writer's block, lack of creativity, but it always comes again and I'm really enjoying it. It's so fun to have this new thing later in life because I think when you're younger, you think, these are the years I've got to get it all in and think of, you know, for me, I'm 55. That's old. Well, you know, it isn't. I don't feel old. And there's still so much more to do.Stephanie [00:11:41]:Yeah. What has been the thing you hate the most about this journey?Emily Maxson [00:11:46]:Oh, that's a great question. I think sometimes I have a hard time with the writing of the non recipe content or like, how to put. Put my thoughts into words. I have this information that I really want to share with and it's finding the right words to say it.Stephanie [00:12:08]:And it is like, if you think about a cookbook, the way that I think the best cookbooks work is there's a narrative, there's a through line. So if your through line is this health journey and starts with health, then, you know, how do you make that not boring? How do you turn that into a story? How do you make that feel personal to you but yet relatable to someone else? And then like, sometimes, let's just be honest, I'm staring at a recipe, I've made the recipe, I like the recipe, I like the pictures. It's all coming together. And then I have to write like a head note. Like, how many times can you say, you know, grandma's sugar cookies are the best sugar cookies in the world, made with real butter. And like, I just don't even have the words to get you excited about this thing. And then you have to still come up with it and then a story to go with it. And it can be just challenging to find the words.Emily Maxson [00:13:04]:I, I agree. That is my biggest struggle too. And like, how many times can I say simple to make, so delicious family and yeah, how, how can you reword that and how can you. Yeah, I know, I agree. I struggle with that as well.Stephanie [00:13:23]:When you think about the actual making of the recipes, like, how many times do you test each one and is it always the Same because for me it's not. Sometimes I'll make something once and be like, this is great, I love it. I know it's going to work. I make something like it all the time. Let's just be done.Emily Maxson [00:13:41]:Yeah, I have a handful of those. But then I get concerned like, oh no, this is, this is how I do it. I want to make sure that I've got it written out clearly for somebody else to do it because I'll have, I've had in the past, people say, when I'll make something, just somebody be over, well, tell me what you did with that and I'll send them the recipe. They'll be like, it didn't turn out like yours. So I want to make sure. So I would say I on average make a recipe three or four times. And it depends. There are a handful where I just do one like, oh my gosh, this is, this is spot on.Emily Maxson [00:14:20]:And it's simple enough. That you know, But a lot of them are things I make regularly at home anyway. So I am just cooking. Well just for my husband now or when my kids are home.Stephanie [00:14:32]:Right. When you, when you go back, like, have you had any recipes where there's been an error or like the way you wrote it isn't the way that someone else experience it and it's in the book and you're stuck and you're like, oh, oh, shoot.Emily Maxson [00:14:48]:I, I taught a cooking class at the Fox and Pantry, a holiday cooking class. And it was one of my newer recipes. And I did these molasses grain free molasses cookies for dessert. And I had baked them ahead of time to serve as dessert. I was demonstrating other recipes and then I gave the, the, the people in the class the recipes and I had a woman email me and say, I made your molasses cookies. And they didn't turn out at all like that. And I just panicked. And so I went to make them again.Emily Maxson [00:15:17]:I said, let me get into it, I will get back to you. And I made them. And I think I, I forget what it was off the top of my head, but I had one of the measurements incorrect. Like a third of a cup instead of two thirds or a quarter instead of three quarters. And so I was able to correct it and email her back like, so sorry, this is what the mistake was. I haven't found one in my book yet. There's always mistakes, but that was good. I'm glad that I got that corrected because that is in my new book.Emily Maxson [00:15:47]:So I'm glad that she tested it out.Stephanie [00:15:50]:It's funny, too, because I just cooked something from my first book that's now, I guess, three years old. And I'm at my cabin, and I had a bunch of tomatoes, and I was like, oh, I'm gonna make the tomato pie here. And I have a really bad oven at the cabin. It's a new stove, but it's just. It's beyond terrible. So I'm, like, looking at the instructions, and it says to cook it for 30 minutes. I ended up cooking something for 50 minutes. And I don't know, like, I think it's my terrible oven that's 75 degrees off.Stephanie [00:16:22]:But I was just like, oh, gosh, you know, I hope it isn't the recipe itself, because when I've made it at home, like, it worked fine. But also, like, that's weird, too, when you're calibrating different ovens or you're cooking different places or in stoves you're not familiar with, it's just like. That's why when you see, like, 20 to 25 minutes on a baking time, it used to bug me, but now I'm like, oh, I get why there's that range.Emily Maxson [00:16:47]:Yeah. I mean, it's bound to happen. You test the recipe multiple times. You have a. You have a copy editor. You proofread it multiple, multiple times. There's always. I've heard this from writers.Emily Maxson [00:16:58]:There's always going to be an error.Stephanie [00:17:00]:And there's like, my husband's a fiction writer, so there's always pages that there's a spelling error or a pronoun that's used incorrectly. So I guess that's just part of the. Part of the journey. So you have the cookbooks, have you, like, let's talk about the whole creator, Emily Maxson. Like, are you doing, like, substacks? Are you doing cooking clubs? Are you really leaning into all these other ways of monetizing your brand now that you are on your second book?Emily Maxson [00:17:31]:Current? I mean, I am not. I have my website and I post recipes there and tips and things there and social media, but I have not tapped into the substack or other things yet to generate revenue. I also help with our. We have a fireplace manufacturing company, and I do some work with my husband there, so I haven't had put as much time into that. But I. There are. There are products I'd like to recreate and do more with it, but I'm not yet. I have a few ideas, but.Stephanie [00:18:09]:Yeah, because I imagine with this health angle, like, there's ways to really get more into that and to help people on that journey, do nutritional or health coaching or, you know, meal plans if you're on specific type of restrictions or. I would imagine that there's a lot of gold to mine there, should you decide to. But do you feel pressured by that? Like, because, I mean, for a lot of us, this starts as a side hustle, and then it, like, becomes your thing. And, you know, groceries are expensive. It's not producing a lot of revenue. Usually people make money from books, but it's usually the second, third, and fourth books, not the first.Emily Maxson [00:18:53]:Fingers crossed on the second.Stephanie [00:18:56]:Yes.Emily Maxson [00:18:56]:But I know there is a little pressure because, honestly, I love creating recipes. I mean, I like that part of it, and I think the meal planning with dietary restrictions would be a good avenue for me. But, yeah, there is a little pressure for that. And with the other things going on in my life, sometimes I think, I don't know if I can do it, but if. Hopefully there'll be a window that will open up.Stephanie [00:19:23]:Are you a. Like, type A, where you're only going to do it if you can do it to the maximum degree of wanting to do it, or are you, like, more like me, where you'll do everything and it all might be just a little sloppy, but you'll just put as much work out there as you can.Emily Maxson [00:19:40]:I would say more type A. Yeah.Stephanie [00:19:42]:I. I wish I was more like that because I think I would be more refined in all the offerings that I have. But I get so excited about so many different things. I'm just like, oh, yeah, let's do this. Oh, yeah, let's do that.Emily Maxson [00:19:55]:But I love that about you. I love your approach. I love seeing you everywhere and all the things that you do and you're so casual about it, and just you. You produce good products, and people are like, yeah, I can do that. I think that's awesome, the way you approach it.Stephanie [00:20:10]:Thanks. Because I would say casual is how I showed up for the podcast today, because I'm at my cabin. I don't. My husband basically lives up here in the summertime, and I'm doing reverse commuting because of filming of the show. And I literally have, like, there's one day off a week that I have, and it's Sundays. And so, like, when I'm up here, like, okay, I have to do this podcast. I used to do audio only, and then everybody wanted video, so I'm like, okay, fine, I'm gonna video it, but I'm gonna have dirty hair, and I'm not Gonna put lipstick stick on. And it kind of just is what it is because I also want to live the quality of life that I want to live.Stephanie [00:20:49]:That feels good to me, and it's honest and it's authentic to a fault, probably because, you know, sometimes the dog will bark in the background, even when we're doing the TV show. Like, I don't know, and never say never. But that TV show that we do came sort of by accident, and it happens in my kitchen. It's my real life. My dog barks. My husband runs to the bathroom in the background. I don't know if I know how to do things any other way. I'm just not that good at being that polished, I guess.Emily Maxson [00:21:24]:I think people love real life. That's why, I mean, keeping it real. It's very approachable, and that's why reality TV is so popular. People want to see. Yeah. How people are really living and how people are doing and hear the dog bark in the background, because that's what's happening in their homes.Stephanie [00:21:42]:We can be real. The real cookbook writers of the Twin Cities. Wouldn't that be funny?Emily Maxson [00:21:47]:Yes. I love it.Stephanie [00:21:48]:Okay. Another weird thing that I discovered, and I'm curious if this for you. Like, I cook a lot. I just. I do. I cook a lot. I cook a lot for my family. I'm cooking for the shows.Stephanie [00:21:59]:I'm cooking for tv. I'm doing all this cooking, but I really have anxiety about cooking in front of people. And you would think that, like, TV would be people, but it's not. It's two camera people who are my friends now, and there's no anxiety about cooking in front of them. But, like, when I'm going, like, people want me to do cooking classes, and they want me to do all this cooking in front of them, and I'm realizing it really causes me a lot of stress, and I don't love it, and it doesn't give me joy. I have so much anxiety. I wake up in the middle of the night before the class, wondering. I don't.Stephanie [00:22:36]:I'm not a professionally trained cook. I'm not a chef. I didn't go to cooking school. So I feel like people are going to be looking to me for answers to things that I have no business giving. I have so much impostor syndrome around the actual cooking, and yet I have this whole life that's building up around this being a cook. Do you have any of that?Emily Maxson [00:22:58]:Definitely. I have the same thing. I don't. I get nervous. I get anxious about Cooking in front of people. Even when I'm on TV shows where it is just a couple cameras, I still am. I still get nervous, and I think it is that pressure. You want to give people the right information.Emily Maxson [00:23:16]:And I did go to culinary school. It was a long, long time ago, and I still have imposter syndrome. Like, what do I know? Yeah, but. But this is how I do it. And you share it with people and. But I do. I get that as well.Stephanie [00:23:30]:Yeah. And then people will be like, well, I know I have terrible knife skills. Do you have good knife skills?Emily Maxson [00:23:35]:I don't think so. I mean, I know what to do. I mean, sometimes I look at the pictures of my chopped up cilantro, and I'm like, ooh, a chef would look at that and say, that's not so good.Stephanie [00:23:45]:Yeah. And, like, you know when you're making, like, a mirepoix, and it's all like, my carrots are 16 different sizes instead of just, like, unifor and batons. Right. So I took. I actually took a class, and I did learn a lot, but I'm finding now that I'm not good at staying with it or practicing it because it requires, like, practice. Right. And if you were in a classroom setting or being judged on it, you would keep going. And now I'm just like, oh, I know I'm supposed to hold my hand this way, but I really got to get these carrots chopped.Emily Maxson [00:24:17]:Exactly. Yeah.Stephanie [00:24:19]:So it's kind of funny. Are there people that inspire you that are in the cookbook or the cooking space?Emily Maxson [00:24:27]:Oh, that's a great question. I mean, there's a lot of great cookbook authors out there.Stephanie [00:24:33]:You.Emily Maxson [00:24:33]:You're an excellent author. I love your book. I ordered your second one. I'm excited to get that. I mean, I remember early on, early in my culinary career, I just had so much respect for Jamie Oliver, the Naked Chef, because he was just so different than everybody else. And I still have a lot of respect for him. And he's put out a ton of.Stephanie [00:25:03]:And he's changing too, which I also love. Like, you know, he went from. He's just. He's evolved, I think, as a chef, and he's really gotten more to the space where I think he's feeling the most comfortable in his skin, too, in his own kitchen, cooking for his own family. He's a very rustic cook, actually, versus, like, when you see him doing more of the chefy things that he started with. I just. I really like him too, and I like how much he simplifies. Things.Emily Maxson [00:25:33]:Yeah, he's insanely talented, but he brings it down to our level and I appreciate that. It's, it's. He. He's very approachable and just real. So, yeah, I really like him a lot. He's good. And Danielle Walker, who wrote Against All Grain, she has, I don't know, maybe five books out now. She was.Emily Maxson [00:25:54]:Her first book, I remember getting that. And I had done the specific carbohydrate diet and was writing my own recipes and doing some blogging, and that was the first book that I was like, you know what? I could do this. And so I think she's been inspiring to me because a similar health journey and did it. And I was the one person who I was like, okay, I think I can do this.Stephanie [00:26:16]:So you know what would be cool? Not that you need more ideas, but I'm going to give you one because that's how I think it would. Like there. There's a woman, her name's Carolyn Chambers, and she's a cookbook writer and she's a family cook. We'll say, like, lots of variety. And the thing that she does that really resonates with people is she has all the substitutions in a recipe. So, like, she'll make a rice salad, but she'll give you all the different grains you could substitute for the rice. And if you can't have rice vinegar, there's the five other vinegars you could use. One thing that would be cool, that I would love to see is if you, like, took a recipe that you liked and you made it so that it could be healthier or in a way that more people could enjoy it.Stephanie [00:27:00]:So, like, my recipe book, for instance, is not at all diet, not at all. It's. It's whole, it's regular ingredients, it's not weird stuff. But, like, I think that could be a real interesting thing to follow for you.Emily Maxson [00:27:16]:I have done that with some recipes. Like in my Real food, every day, I have my strawberry shortcake recipe, which is grain free, which I loved growing up. My mom would make the Bisquick. Yes, Strawberry shortcakes, and I loved. It was the perfect balance of sweet and savory. It's a little salty. And so I wanted to re. I mean, that was a recipe I did multiple times to try to recreate that, so things like that.Emily Maxson [00:27:41]:But I love your idea. I could just cook through a book and try to do a version that would fit the different dietary guidelines.Stephanie [00:27:49]:Yeah. Or even just picking different recipes from different books and like filming that, like here's because when you have a cookbook that you like or when you're looking for inspiration, you probably pull out this recipe and you look at it and you think, oh, I have these six things. I don't have these three. You know, and especially I think about this because I'm at the cabin a lot, and I. It's 20 minutes to get to a store and a boat ride and a car ride, and it's complicated. So I will want to make something, but I'll have to really improvise a lot of times on the exact ingredients and figure out how I'm going to get it all to go. So I think that could be really interesting and also educational for people that are on a dietary journey, that maybe it's new for them and they do know some cooking, but they haven't cooked in the way that is maybe more helpful for them. Yeah, this is a weird thought, too, but I've been spending a lot of time at the cabin, and there's all these people that come and go and they bring all their groceries and then they leave.Stephanie [00:28:49]:And I keep looking at this refrigerator full of food, and I, I, I feel like, oh, I'm gonna have to make dinner here now for the rest of us that are left, but there's not, like, food you can eat. Like, it's so much like processed food and cheese spreads and salsas and condiments and breads that, like, there's just so much food that I actually wouldn't probably eat. And it's fascinating to me how people grocery shop.Emily Maxson [00:29:19]:Yeah. And I suppose too, if they're coming to your cabin as a guest, they're on vacation, so they're eating maybe more treats or processed foods that they eat on a regular basis. So it's their snacks and things like that.Stephanie [00:29:34]:Yes, that's like, what I'm left with. And I'm like, oh, okay, now I have to make a meal. It's a Sunday night. Which is why we make a lot of pizza, because we're using up all those dribs and drabs. And I hate to waste things. So, like, sometimes I have this horrible salsa that tastes like just a sugary mess. I'm like, what am I going to do with this? And I've got tons of vegetables in the garden. I was like, well, I could probably use a cup of it to make a soup.Stephanie [00:29:59]:And if I fortified it enough with vegetables and broth and it wouldn't be so terrible to have this sort of super sweet base. But yeah, that's my life.Emily Maxson [00:30:16]:I like your soup idea. That's a great way to use up the salsa.Stephanie [00:30:20]:All right, so where can people follow you? And how can they get the book?Emily Maxson [00:30:24]:Okay, my website, emily'sfreshkitchen.com the book is on Amazon. It will be in local stores. Five Swans, Gray and Excelsior. The Fox and Pantry, Golden Fig. Yes. So I love it.Stephanie [00:30:42]:Well, thanks for spending time with me. Emily and I will see you around. And maybe we'll do a taste bud episode together. You never know.Emily Maxson [00:30:49]:I'd love it. Thank you. Always good to see you.Stephanie [00:30:51]:Yeah, same. We'll talk soon. Thanks.Emily Maxson [00:30:54]:Bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. 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Welcome to "Dishing with Stephanie's Dish." In this episode, Stephanie sits down with Emily Maxson—two time cookbook author, chef, and the creative mind behind @EmilysFreshKitchen. Emily shares her personal health journey, navigating Crohn's disease through diet and lifestyle changes, and how that experience fueled her passion for approachable, healthy, and delicious recipes for everyone. Her New Book, “Real Food Every Day” (ships October 21) is a follow up to “Emilys Fresh Kitchen.”With real talk about creating cookbooks, food photography, adapting to dietary needs, and the ups and downs of life as a food creator, this episode is for home cooks, entertainers, and anyone curious about the connections between food, health, and community. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Emily mentioned two influential books in the Podcast from her food journey:"Breaking the Vicious Cycle" by Elaine Gottschall"Against All Grain" by Danielle WalkerEmily shared her recipe for Roasted Carrot and Miso Butter Soup from the “Real Food Every Day” cookbook that is available now for pre-order.Roasted Carrot and Miso Butter SoupGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 10 minutes COOK 60 minutes TOTAL 70 minutes SERVES 6Roasted Carrot and Miso Butter Soup is one of my favorite soups to make in the winter. It warms you up and is very satisfying. The recipe calls for simple ingredients that produce layers of flavor. The Miso butter adds another depth of flavor and is worth the extra step, but the soup is still delicious without it.To adapt for dairy-free and vegan, use miso butter made with vegan butter.INGREDIENTS:* 2 pounds carrots* 4 Tablespoons olive oil, divided* 2 cups diced yellow onion* 2 Tablespoons minced garlic* 2 Tablespoons grated ginger* 2 teaspoons sea salt* 1/4 teaspoon cayenne pepper* 7-8 cups vegetable broth* 2 Tablespoons fresh lime juice* 2 Tablespoons Miso ButterDIRECTIONS:1. Preheat the oven to 400 degrees.2. Scrub the carrots and cut them into large chunks, removing the tops.3. Place the carrots on a baking sheet lined with parchment paper.4. Coat the carrot pieces in 1 Tablespoon of olive oil.5. Roast the carrots for 45-60 minutes or until tender.6. Meanwhile, heat 3 Tablespoons of olive oil in a large pot over medium-high heat.7. Add the onions and cook until they are translucent, about 10 minutes.8. Add the garlic, ginger, salt and cayenne pepper and sauté for an additional 3 minutes.9. Add the roasted carrots and 7 cups of broth.10. Cook for an additional 2 minutes.11. Remove from heat and ladle into a blender.12. Blend the soup until smooth.13. Wipe out the pot and pour in the blended soup.14. Return the soup to the stove over medium heat, adding additional stock to achieve desired consistency.15. Whisk in the lime juice and miso butter.16. Adjust seasoning if needed and serve.17. Top with additional miso butter if desired.Miso ButterGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 5 minutes COOK 0 minutes TOTAL 5 minutes MAKES about 1/2 cupMiso Butter is made with only two ingredients:butter and miso paste. This compound butter is so versatile. You can add it to fish, chicken, steak, vegetables and potatoes. I add it to my roasted carrot soup on page_ and it adds another depth of flavor. Miso Butter is one of my favorite condiments to keep on hand.To adapt for dairy-free or vegan, use vegan butter.INGREDIENTS:* 8 Tablespoons butter, softened* 3 Tablespoons white miso pasteInstructions:Place the softened butter and miso paste in a small bowl.Using a hand blender or fork, cream the butter and miso paste together until smooth.Store covered in the refrigerator for up to 2 weeks.Transcript Episode Follows:Stephanie [00:00:00]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And today I'm talking with another Minnesota favorite, Emily Maxson. She is the author of Emily's Fresh Kitchen. And you have a second book coming out that is Emily's real food every day, similar to Emily's Fresh Kitchen, but more goodness, more healthy for you recipes. Emily Maxson, welcome to the show.Emily Maxson [00:00:31]:Thank you, Stephanie. Thanks so much for having me.Stephanie [00:00:34]:So when we first started talking, you had your first book, and you and I were on a similar publishing schedule. And that book, your book did super well, I think, of self published cookbooks because you worked with publisher, my friend Chris Olsen. I think that you sold, like, way more than a lot of cookbook authors do.Emily Maxson [00:00:57]:I did sell quite a few, and I'm very grateful for that. I had built a pretty good online community, and I think a lot of people resonated with my health story of healing through diet from Crohn's. So I think that helped with sales.Stephanie [00:01:13]:I think too, the thing about your book that I loved so much was you get a lot of diet books or health books that come across the way in the business that I'm in. But yours felt very much like a real cookbook, like real food, real approachable, a way that you could heal your gut and the way that you could eat healthier, but also with, like, regular foods, not with, like weird supplements. And also the recipes were just delicious. Like you could feed them to your whole family, not just be making separate things for yourself. Does that make sense?Emily Maxson [00:01:53]:Yeah. Well, yes. Thank you. That is a huge compliment because that is my goal with both books. Just to make healthier food that's very approachable, very easy, and just to taste good and that you don't know you're eating something that is gluten free or dairy free, and it tastes the same as a traditional version of that recipe.Stephanie [00:02:13]:So can you talk a little bit about your health, about your health journey, how book one started, and then obviously you had more to say with book two.Emily Maxson [00:02:23]:Yeah. So my health journey, I was in my late 20s and I was diagnosed with Crohn's disease through severe abdominal pain. Had thought they thought I had appendicitis. Was rushed into the hospital for surgery. They found out I had diseased intestines and removed part of my small and large intestine. Diagnosed with Crohn's disease. So I spent about 10 years in and out of the hospital on lots of different medications. And then I approached it differently through diet and lifestyle changes.Emily Maxson [00:02:57]:And learned about a diet called the specific carbohydrate diet. And that is a diet where you eliminate you, you eliminate disaccharides and polysaccharides. It gets to the chemical structure of food. So basically you can only have monosaccharid because they're the easiest to absorb in your intestines. So meat, fish, nuts, seeds, vegetables, fruit. No starches, no grains, no lactose. The only sugar I could have was honey or fruit. So I followed that.Emily Maxson [00:03:32]:The theory is if you follow that for one to two years, you can reset your gut. And that's what I did. And fortunately for me, I was able to totally reset it after 18 months of following really strict program. And then now I can eat things that weren't allowed then. Like I can go out and have pizza. And it's not, it doesn't upset me and, but I mostly try to cook the similarly to the way I was on that diet at home so that I can enjoy things in restaurants and have treats and things like that.Stephanie [00:04:07]:And so that someone could use your book to follow to try and heal their own guts, as it were.Emily Maxson [00:04:13]:Absolutely. I have a lot of recipes that follow that diet and they're all labeled if it's specific carbohydrate, if it's vegan, if it's grain free or paleo. And I also recommend the book if somebody wants to try to do that. The Specific Carbohydrate Diet by Elaine Gottschel. That is the book that got me started and she outlines everything.Stephanie [00:04:36]:Okay, I'll make sure to include that link in the show notes. One other way I think that your book has been helpful for me is when I'm entertaining and I have someone that's coming with a certain dietary restriction. It just, I don't know when more dietary restrictions became on my radar or in the zeitgeist. But you know, I've been entertaining a long time and now it's customary to ask people like do you have any dietary restrictions? And when you ask, people always do. And if I'm stumped or I don't know, like, oh, what can I do here? Like one time I had a cocktail party that I was having and we had a gluten free, a dairy free, a vegan, someone that was allergic to nuts. Like it was really a long exhausted list where I was like, oh my gosh, what's left to cook?Emily Maxson [00:05:32]:Yes, I can relate to that. It is it all. It seems like in every family or every friend group there's one or two people with dietary restrictions. And I don't know if it's just that we know more today or our food has changed or what. What it is, but that's definitely very common. So it is helpful to have something at your fingertips to look through and find something that would hopefully fit all those.Stephanie [00:05:59]:I think it's a combination almost of both. Like, we do know more about our food, and that's great. But also, you know, since the 70s, they've been putting a lot more processed food chemicals into our food. There's no, you know, it doesn't take a rocket scientist, I don't think, to like, correlate the rise of obesity and the rise of the packaged food industry and what people have been putting in our foods. And now you can see with Ozempic, you know, that 7 to 10% of the population are on GLP1 medications. And we're seeing that the packaged food industry is having to change again. And. And obviously recessionary thoughts, tariff pricing.Stephanie [00:06:42]:We're seeing product sizes shrink, too. It's interesting that I'm just. I've. I do a lot of work and hear a lot about restaurant culture because of the radio show that I do. And there's now like a whole subset of restaurants that are making like, mini versions of things so that people that are on medications and not eating as much can still enjoy coming to their restaurant and have something for them. It's so crazy how food becomes so fashionable and trendy.Emily Maxson [00:07:11]:I know that. I agree with you and I agree with the processed food and that impacting our health. And that's part of my second book, Real Food Every Day, where I talk about the difference between processed and unprocessed food. And, you know, it's great the. The things that we can do today, the. But we also are hurting a lot of our food, stripping it of nutrients and adding chemicals that are causing damage to our health, our microbiome and things.Stephanie [00:07:43]:I think too, one thing about your book that I really enjoyed and I'm a huge fan. Can you tell it also isn't hard, like, if you're not. I think sometimes if you're not a cook or you don't cook a lot, you feel like certain books are intimidating. Your book is very approachable, and that is something that was important to me with mine. Like, I'm not a fussy cook. I'm not a fancy cook. Your book feels really like I can make all the recipes in it. And it's not like weekend project cooking, which has its place you know, sometimes it's fun to do a recipe that takes two or three days and you're gonna have a special event, but for the most part when you're eating, you just like want something.Stephanie [00:08:25]:And the reason I think that people eat poorly is a lot of times due to convenience and just speed of our lives.Emily Maxson [00:08:32]:I agree. And that's why the majority of the recipes are very simple. Simple ingredients, easy to prepare. I joke that because I did go to culinary school, I am a chef, but I say I'm a chef turned home cook. I keep it nice and simple, focus on whole foods, real ingredients, and doesn't have to be complicated to make good.Stephanie [00:08:54]:Your food in the book is so beautiful. And you have a really close relationship with the person who photographs your books. And I'm assuming she's doing a lot of your edit, editing, video work too. Do you want to talk about Baylin a little bit?Emily Maxson [00:09:08]:Yes. Balin Fleming B Photography. She is phenomenal. I've worked with her for seven plus years now. She's just one of the most talented creatives I know. She takes all the beautiful photographs in both of the books. And when we've worked together, we have so much fun. She's great to collaborate with.Emily Maxson [00:09:32]:She has lots of great ideas and how to style the food. She always loves to hear the story behind the food and that just helps set the stage. Stage. We. I'm very grateful. It's been such a blessing in my life to have that relationship with her because as you know, Stephanie, writing your books, when you write a book, it's a very, it's a very lonely solo mission, other than maybe your husband's, your taste tester or your kids, but otherwise, you know, you're not working with a lot of other people on it. So to have a photographer who I have a close relationship with, who's really talented is great because I can bounce my ideas off of her and it doesn't feel so like such an isolating project.Stephanie [00:10:14]:You. I think that's a really good point. And I think that a lot of my extroverted activities, like I always look super busy and I always look like I'm doing a million things. And of course I am, but so is everybody else. Right? The, the actual process of making food and creating recipes and writing a substack and posting beautiful pictures, like, it's all very solitary and it is kind of lonely. And when you kind of do the entertaining piece, it feels like, oh, it's so nice to share that because a lot of times you're Just running from house to house trying to give them food to get it out of your kitchen.Emily Maxson [00:10:55]:Yes, yes, definitely. I agree.Stephanie [00:10:58]:When you think about this career, because it's a later in life career for you. Later in life career for me. Are you glad you landed on it? Has it been joyful?Emily Maxson [00:11:09]:Yes, definitely, it has been joyful. I, yes, I have really enjoyed it. There have been hard times, writer's block, lack of creativity, but it always comes again and I'm really enjoying it. It's so fun to have this new thing later in life because I think when you're younger, you think, these are the years I've got to get it all in and think of, you know, for me, I'm 55. That's old. Well, you know, it isn't. I don't feel old. And there's still so much more to do.Stephanie [00:11:41]:Yeah. What has been the thing you hate the most about this journey?Emily Maxson [00:11:46]:Oh, that's a great question. I think sometimes I have a hard time with the writing of the non recipe content or like, how to put. Put my thoughts into words. I have this information that I really want to share with and it's finding the right words to say it.Stephanie [00:12:08]:And it is like, if you think about a cookbook, the way that I think the best cookbooks work is there's a narrative, there's a through line. So if your through line is this health journey and starts with health, then, you know, how do you make that not boring? How do you turn that into a story? How do you make that feel personal to you but yet relatable to someone else? And then like, sometimes, let's just be honest, I'm staring at a recipe, I've made the recipe, I like the recipe, I like the pictures. It's all coming together. And then I have to write like a head note. Like, how many times can you say, you know, grandma's sugar cookies are the best sugar cookies in the world, made with real butter. And like, I just don't even have the words to get you excited about this thing. And then you have to still come up with it and then a story to go with it. And it can be just challenging to find the words.Emily Maxson [00:13:04]:I, I agree. That is my biggest struggle too. And like, how many times can I say simple to make, so delicious family and yeah, how, how can you reword that and how can you. Yeah, I know, I agree. I struggle with that as well.Stephanie [00:13:23]:When you think about the actual making of the recipes, like, how many times do you test each one and is it always the Same because for me it's not. Sometimes I'll make something once and be like, this is great, I love it. I know it's going to work. I make something like it all the time. Let's just be done.Emily Maxson [00:13:41]:Yeah, I have a handful of those. But then I get concerned like, oh no, this is, this is how I do it. I want to make sure that I've got it written out clearly for somebody else to do it because I'll have, I've had in the past, people say, when I'll make something, just somebody be over, well, tell me what you did with that and I'll send them the recipe. They'll be like, it didn't turn out like yours. So I want to make sure. So I would say I on average make a recipe three or four times. And it depends. There are a handful where I just do one like, oh my gosh, this is, this is spot on.Emily Maxson [00:14:20]:And it's simple enough. That you know, But a lot of them are things I make regularly at home anyway. So I am just cooking. Well just for my husband now or when my kids are home.Stephanie [00:14:32]:Right. When you, when you go back, like, have you had any recipes where there's been an error or like the way you wrote it isn't the way that someone else experience it and it's in the book and you're stuck and you're like, oh, oh, shoot.Emily Maxson [00:14:48]:I, I taught a cooking class at the Fox and Pantry, a holiday cooking class. And it was one of my newer recipes. And I did these molasses grain free molasses cookies for dessert. And I had baked them ahead of time to serve as dessert. I was demonstrating other recipes and then I gave the, the, the people in the class the recipes and I had a woman email me and say, I made your molasses cookies. And they didn't turn out at all like that. And I just panicked. And so I went to make them again.Emily Maxson [00:15:17]:I said, let me get into it, I will get back to you. And I made them. And I think I, I forget what it was off the top of my head, but I had one of the measurements incorrect. Like a third of a cup instead of two thirds or a quarter instead of three quarters. And so I was able to correct it and email her back like, so sorry, this is what the mistake was. I haven't found one in my book yet. There's always mistakes, but that was good. I'm glad that I got that corrected because that is in my new book.Emily Maxson [00:15:47]:So I'm glad that she tested it out.Stephanie [00:15:50]:It's funny, too, because I just cooked something from my first book that's now, I guess, three years old. And I'm at my cabin, and I had a bunch of tomatoes, and I was like, oh, I'm gonna make the tomato pie here. And I have a really bad oven at the cabin. It's a new stove, but it's just. It's beyond terrible. So I'm, like, looking at the instructions, and it says to cook it for 30 minutes. I ended up cooking something for 50 minutes. And I don't know, like, I think it's my terrible oven that's 75 degrees off.Stephanie [00:16:22]:But I was just like, oh, gosh, you know, I hope it isn't the recipe itself, because when I've made it at home, like, it worked fine. But also, like, that's weird, too, when you're calibrating different ovens or you're cooking different places or in stoves you're not familiar with, it's just like. That's why when you see, like, 20 to 25 minutes on a baking time, it used to bug me, but now I'm like, oh, I get why there's that range.Emily Maxson [00:16:47]:Yeah. I mean, it's bound to happen. You test the recipe multiple times. You have a. You have a copy editor. You proofread it multiple, multiple times. There's always. I've heard this from writers.Emily Maxson [00:16:58]:There's always going to be an error.Stephanie [00:17:00]:And there's like, my husband's a fiction writer, so there's always pages that there's a spelling error or a pronoun that's used incorrectly. So I guess that's just part of the. Part of the journey. So you have the cookbooks, have you, like, let's talk about the whole creator, Emily Maxson. Like, are you doing, like, substacks? Are you doing cooking clubs? Are you really leaning into all these other ways of monetizing your brand now that you are on your second book?Emily Maxson [00:17:31]:Current? I mean, I am not. I have my website and I post recipes there and tips and things there and social media, but I have not tapped into the substack or other things yet to generate revenue. I also help with our. We have a fireplace manufacturing company, and I do some work with my husband there, so I haven't had put as much time into that. But I. There are. There are products I'd like to recreate and do more with it, but I'm not yet. I have a few ideas, but.Stephanie [00:18:09]:Yeah, because I imagine with this health angle, like, there's ways to really get more into that and to help people on that journey, do nutritional or health coaching or, you know, meal plans if you're on specific type of restrictions or. I would imagine that there's a lot of gold to mine there, should you decide to. But do you feel pressured by that? Like, because, I mean, for a lot of us, this starts as a side hustle, and then it, like, becomes your thing. And, you know, groceries are expensive. It's not producing a lot of revenue. Usually people make money from books, but it's usually the second, third, and fourth books, not the first.Emily Maxson [00:18:53]:Fingers crossed on the second.Stephanie [00:18:56]:Yes.Emily Maxson [00:18:56]:But I know there is a little pressure because, honestly, I love creating recipes. I mean, I like that part of it, and I think the meal planning with dietary restrictions would be a good avenue for me. But, yeah, there is a little pressure for that. And with the other things going on in my life, sometimes I think, I don't know if I can do it, but if. Hopefully there'll be a window that will open up.Stephanie [00:19:23]:Are you a. Like, type A, where you're only going to do it if you can do it to the maximum degree of wanting to do it, or are you, like, more like me, where you'll do everything and it all might be just a little sloppy, but you'll just put as much work out there as you can.Emily Maxson [00:19:40]:I would say more type A. Yeah.Stephanie [00:19:42]:I. I wish I was more like that because I think I would be more refined in all the offerings that I have. But I get so excited about so many different things. I'm just like, oh, yeah, let's do this. Oh, yeah, let's do that.Emily Maxson [00:19:55]:But I love that about you. I love your approach. I love seeing you everywhere and all the things that you do and you're so casual about it, and just you. You produce good products, and people are like, yeah, I can do that. I think that's awesome, the way you approach it.Stephanie [00:20:10]:Thanks. Because I would say casual is how I showed up for the podcast today, because I'm at my cabin. I don't. My husband basically lives up here in the summertime, and I'm doing reverse commuting because of filming of the show. And I literally have, like, there's one day off a week that I have, and it's Sundays. And so, like, when I'm up here, like, okay, I have to do this podcast. I used to do audio only, and then everybody wanted video, so I'm like, okay, fine, I'm gonna video it, but I'm gonna have dirty hair, and I'm not Gonna put lipstick stick on. And it kind of just is what it is because I also want to live the quality of life that I want to live.Stephanie [00:20:49]:That feels good to me, and it's honest and it's authentic to a fault, probably because, you know, sometimes the dog will bark in the background, even when we're doing the TV show. Like, I don't know, and never say never. But that TV show that we do came sort of by accident, and it happens in my kitchen. It's my real life. My dog barks. My husband runs to the bathroom in the background. I don't know if I know how to do things any other way. I'm just not that good at being that polished, I guess.Emily Maxson [00:21:24]:I think people love real life. That's why, I mean, keeping it real. It's very approachable, and that's why reality TV is so popular. People want to see. Yeah. How people are really living and how people are doing and hear the dog bark in the background, because that's what's happening in their homes.Stephanie [00:21:42]:We can be real. The real cookbook writers of the Twin Cities. Wouldn't that be funny?Emily Maxson [00:21:47]:Yes. I love it.Stephanie [00:21:48]:Okay. Another weird thing that I discovered, and I'm curious if this for you. Like, I cook a lot. I just. I do. I cook a lot. I cook a lot for my family. I'm cooking for the shows.Stephanie [00:21:59]:I'm cooking for tv. I'm doing all this cooking, but I really have anxiety about cooking in front of people. And you would think that, like, TV would be people, but it's not. It's two camera people who are my friends now, and there's no anxiety about cooking in front of them. But, like, when I'm going, like, people want me to do cooking classes, and they want me to do all this cooking in front of them, and I'm realizing it really causes me a lot of stress, and I don't love it, and it doesn't give me joy. I have so much anxiety. I wake up in the middle of the night before the class, wondering. I don't.Stephanie [00:22:36]:I'm not a professionally trained cook. I'm not a chef. I didn't go to cooking school. So I feel like people are going to be looking to me for answers to things that I have no business giving. I have so much impostor syndrome around the actual cooking, and yet I have this whole life that's building up around this being a cook. Do you have any of that?Emily Maxson [00:22:58]:Definitely. I have the same thing. I don't. I get nervous. I get anxious about Cooking in front of people. Even when I'm on TV shows where it is just a couple cameras, I still am. I still get nervous, and I think it is that pressure. You want to give people the right information.Emily Maxson [00:23:16]:And I did go to culinary school. It was a long, long time ago, and I still have imposter syndrome. Like, what do I know? Yeah, but. But this is how I do it. And you share it with people and. But I do. I get that as well.Stephanie [00:23:30]:Yeah. And then people will be like, well, I know I have terrible knife skills. Do you have good knife skills?Emily Maxson [00:23:35]:I don't think so. I mean, I know what to do. I mean, sometimes I look at the pictures of my chopped up cilantro, and I'm like, ooh, a chef would look at that and say, that's not so good.Stephanie [00:23:45]:Yeah. And, like, you know when you're making, like, a mirepoix, and it's all like, my carrots are 16 different sizes instead of just, like, unifor and batons. Right. So I took. I actually took a class, and I did learn a lot, but I'm finding now that I'm not good at staying with it or practicing it because it requires, like, practice. Right. And if you were in a classroom setting or being judged on it, you would keep going. And now I'm just like, oh, I know I'm supposed to hold my hand this way, but I really got to get these carrots chopped.Emily Maxson [00:24:17]:Exactly. Yeah.Stephanie [00:24:19]:So it's kind of funny. Are there people that inspire you that are in the cookbook or the cooking space?Emily Maxson [00:24:27]:Oh, that's a great question. I mean, there's a lot of great cookbook authors out there.Stephanie [00:24:33]:You.Emily Maxson [00:24:33]:You're an excellent author. I love your book. I ordered your second one. I'm excited to get that. I mean, I remember early on, early in my culinary career, I just had so much respect for Jamie Oliver, the Naked Chef, because he was just so different than everybody else. And I still have a lot of respect for him. And he's put out a ton of.Stephanie [00:25:03]:And he's changing too, which I also love. Like, you know, he went from. He's just. He's evolved, I think, as a chef, and he's really gotten more to the space where I think he's feeling the most comfortable in his skin, too, in his own kitchen, cooking for his own family. He's a very rustic cook, actually, versus, like, when you see him doing more of the chefy things that he started with. I just. I really like him too, and I like how much he simplifies. Things.Emily Maxson [00:25:33]:Yeah, he's insanely talented, but he brings it down to our level and I appreciate that. It's, it's. He. He's very approachable and just real. So, yeah, I really like him a lot. He's good. And Danielle Walker, who wrote Against All Grain, she has, I don't know, maybe five books out now. She was.Emily Maxson [00:25:54]:Her first book, I remember getting that. And I had done the specific carbohydrate diet and was writing my own recipes and doing some blogging, and that was the first book that I was like, you know what? I could do this. And so I think she's been inspiring to me because a similar health journey and did it. And I was the one person who I was like, okay, I think I can do this.Stephanie [00:26:16]:So you know what would be cool? Not that you need more ideas, but I'm going to give you one because that's how I think it would. Like there. There's a woman, her name's Carolyn Chambers, and she's a cookbook writer and she's a family cook. We'll say, like, lots of variety. And the thing that she does that really resonates with people is she has all the substitutions in a recipe. So, like, she'll make a rice salad, but she'll give you all the different grains you could substitute for the rice. And if you can't have rice vinegar, there's the five other vinegars you could use. One thing that would be cool, that I would love to see is if you, like, took a recipe that you liked and you made it so that it could be healthier or in a way that more people could enjoy it.Stephanie [00:27:00]:So, like, my recipe book, for instance, is not at all diet, not at all. It's. It's whole, it's regular ingredients, it's not weird stuff. But, like, I think that could be a real interesting thing to follow for you.Emily Maxson [00:27:16]:I have done that with some recipes. Like in my Real food, every day, I have my strawberry shortcake recipe, which is grain free, which I loved growing up. My mom would make the Bisquick. Yes, Strawberry shortcakes, and I loved. It was the perfect balance of sweet and savory. It's a little salty. And so I wanted to re. I mean, that was a recipe I did multiple times to try to recreate that, so things like that.Emily Maxson [00:27:41]:But I love your idea. I could just cook through a book and try to do a version that would fit the different dietary guidelines.Stephanie [00:27:49]:Yeah. Or even just picking different recipes from different books and like filming that, like here's because when you have a cookbook that you like or when you're looking for inspiration, you probably pull out this recipe and you look at it and you think, oh, I have these six things. I don't have these three. You know, and especially I think about this because I'm at the cabin a lot, and I. It's 20 minutes to get to a store and a boat ride and a car ride, and it's complicated. So I will want to make something, but I'll have to really improvise a lot of times on the exact ingredients and figure out how I'm going to get it all to go. So I think that could be really interesting and also educational for people that are on a dietary journey, that maybe it's new for them and they do know some cooking, but they haven't cooked in the way that is maybe more helpful for them. Yeah, this is a weird thought, too, but I've been spending a lot of time at the cabin, and there's all these people that come and go and they bring all their groceries and then they leave.Stephanie [00:28:49]:And I keep looking at this refrigerator full of food, and I, I, I feel like, oh, I'm gonna have to make dinner here now for the rest of us that are left, but there's not, like, food you can eat. Like, it's so much like processed food and cheese spreads and salsas and condiments and breads that, like, there's just so much food that I actually wouldn't probably eat. And it's fascinating to me how people grocery shop.Emily Maxson [00:29:19]:Yeah. And I suppose too, if they're coming to your cabin as a guest, they're on vacation, so they're eating maybe more treats or processed foods that they eat on a regular basis. So it's their snacks and things like that.Stephanie [00:29:34]:Yes, that's like, what I'm left with. And I'm like, oh, okay, now I have to make a meal. It's a Sunday night. Which is why we make a lot of pizza, because we're using up all those dribs and drabs. And I hate to waste things. So, like, sometimes I have this horrible salsa that tastes like just a sugary mess. I'm like, what am I going to do with this? And I've got tons of vegetables in the garden. I was like, well, I could probably use a cup of it to make a soup.Stephanie [00:29:59]:And if I fortified it enough with vegetables and broth and it wouldn't be so terrible to have this sort of super sweet base. But yeah, that's my life.Emily Maxson [00:30:16]:I like your soup idea. That's a great way to use up the salsa.Stephanie [00:30:20]:All right, so where can people follow you? And how can they get the book?Emily Maxson [00:30:24]:Okay, my website, emily'sfreshkitchen.com the book is on Amazon. It will be in local stores. Five Swans, Gray and Excelsior. The Fox and Pantry, Golden Fig. Yes. So I love it.Stephanie [00:30:42]:Well, thanks for spending time with me. Emily and I will see you around. And maybe we'll do a taste bud episode together. You never know.Emily Maxson [00:30:49]:I'd love it. Thank you. Always good to see you.Stephanie [00:30:51]:Yeah, same. We'll talk soon. Thanks.Emily Maxson [00:30:54]:Bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. 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Discover how to eat healthy without sacrificing flavor! In this episode, Alexandra shares how God's natural foods can be rich, satisfying, and full of energy-boosting goodness. Learn biblical principles of nutrition and how to enjoy delicious, faith-based meals that fuel your body and spirit. (Keywords: Christian wellness, biblical nutrition, healthy eating for Christian women, holistic health podcast) Episode Summary If you've ever believed that eating healthy means eating bland, boring, tasteless food — this episode will change your mind! In this uplifting, faith-fueled conversation, Alexandra shares how she went from “junk food queen” to thriving on flavorful, nourishing foods the way God intended. You'll learn how real, natural ingredients can boost your energy, improve your health, and satisfy your taste buds — all while glorifying God through your choices. Who This Episode Is For This episode is for Christian women who want to eat healthy without losing joy or flavor, who are tired of modern diet confusion, and who want to honor God with their health and habits. What You'll Learn How to shift your mindset from “healthy eating = boring” to “God's design = delicious” The real difference between raw dairy and conventional dairy Why cacao is a natural superfood that supports energy and mood How to make an easy, nourishing Chocolate Banana Smoothie that your whole family will love The deeper truth about how health connects to your spiritual life, relationships, and environment Time-Stamped Highlights 00:00 – Breaking the “Healthy = Boring” Myth Alexandra opens up about her past as a self-proclaimed junk food queen and how cultural lies about food shaped her habits. 01:00 – God's Blueprint for Delicious Health Learn how foods raised and grown the way God designed them — free from pesticides, antibiotics, and artificial ingredients — are naturally flavorful and energizing. 01:57 – Chocolate Banana Smoothie Recipe Try this five-ingredient recipe (from Navitas Organics) that's both simple and satisfying: 1 cup almond milk, coconut milk, or raw dairy 1 frozen banana 1 tbsp cacao powder 1½ tbsp almond butter (or peanut butter) A pinch of sea salt Blend and enjoy! 03:15 – Why Raw Dairy Is Different Discover the health benefits of raw dairy and why pasteurized milk just doesn't compare. (Hear more in Episodes 20 and 21 with Alexandra's guest who healed from Crohn's and rheumatoid arthritis!) 04:15 – Ingredient Breakdown: Faith-Fueled Nutrition Coconut Milk: Supports immunity and gut health Almonds: Great for brain, skin, and heart Bananas: Boosts mood and digestion Cacao: Rich in antioxidants and natural energy Himalayan Pink Salt: Balances electrolytes and supports whole-body health 06:00 – Mindset Shift: Food as God Designed It Alexandra encourages listeners to embrace food freedom — not legalism — by focusing on nourishing, natural foods that bring joy and vitality. 06:37 – The Faith and Health Connection True wellness isn't just about food or fitness. It's about your spiritual life, mental health, relationships, and peace — all interconnected through God's design. Key Takeaways Healthy food doesn't have to be boring — it's flavorful when prepared God's way. Real, natural foods nourish your body, mind, and spirit. You can enjoy rich, delicious meals without guilt or restriction. Don't fall for health legalism — focus on balance, gratitude, and honoring God. Your energy, peace, and joy start with aligning your health with biblical wisdom. Try It: Chocolate Banana Smoothie This recipe is a perfect example of simple, faith-fueled eating — it tastes like dessert but fuels your body with real nutrition. Try it for breakfast or an afternoon pick-me-up! Call to Action: Start Feeling Better Naturally If you're ready to boost your energy, simplify your health habits, and find peace in your body and spirit — grab your free guide:

Join Liz Cruz M.D. and Tina Nunziato, Certified Holistic Nutrition Consultant, as they discuss James Van Der Beek from Dawson's Creek recent diagnosis of Stage 3 Colon Cancer.  Hear how his change in bowel habits did not tip him off and what you need to consider if you're experiencing a change in bowel habits.  Don't delay get your colonoscopy today.   Watch us on YouTube:   https://youtu.be/rB2_SifKvDEDr. Cruz is a Board Certified Gastroenterologist who practices in Phoenix, AZ. Along with her wife Tina Nunziato, a Certified Holistic Nutritionist, they have helped tens of thousands of individuals get well from a more holistic standpoint. They focus on issues such as constipation, diarrhea, acid reflux, heartburn, gas, bloating, food sensitivities, IBS, Crohn's disease, and diverticulitis in addition to a person's general overall health. They do this by teaching about real food, water, digestive enzymes, probiotics, detox, greens, electrolytes, food sensitivity testing, and so much more. If you're struggling with finding the answers to your issues, tired of not feeling well, and sick of taking over the counter and prescription medicines, schedule a FREE 30 minute phone consult at www.drlizcruz.com.For more information visit www.digestthispodcast.com or www.drlizcruz.com. Enjoy the show! Dr. Liz Cruz and Tina Nunziato, CHNC

Pendy and AustNeravar welcome guest Dukey03 to talk about his Luminaries of the Lifestream YouTube channel, his streaming, and podcasting. Was the Dragon Quest Happy Bag experiment a goo-reat success or an unmitigated disaster? Can we pronounce Dukey03 correctly? You be the judge!    Dukey03 YouTube ChannelDukey03 Twitch Channel 24 Hr charity stream for Crohn's and Colitis Canada 18 Oct!DQ Happy Bag VideoFeel free to hang out with us at our respective FB groups: Dragon Questers and Slime TimeSlime Time t-shirt found here!For more about the Slime Time team, hit us up @DQSlimeTime on X and Instagram, email us at slimetimepodcast@gmail.com, or join in all the DQ discussions taking place at the Dragon's Den or on the Dragon's Den Discord and the Dragon Questers DiscordSlime Time Podcast websiteThanks to the the Descendants of Erdrick for our intro and outro.

We are sharing an episode of On Point with Meghna Chakrabarti. On Point is a rare public space where you hear nuanced explorations of complex topics live and in real time. Meghna leads provocative conversations that help make sense of the world, with urgency, timeliness and depth. In this episode Meghna asks: Could sunlight help treat disease? She details a growing number of studies that find potential benefits of UV light therapy for conditions like multiple sclerosis, Type 1 diabetes and Crohn's disease. You can find more episodes of On Point at https://link.mgln.ai/shouldknow Learn more about your ad choices. Visit megaphone.fm/adchoices

Your doctor lied. They may not have meant to, but they did. Bowel diseases like Irritable Bowel Syndrome (IBS), Crohn's, Colitis, Diverticulitis, etc., are not at all what you've been told. I dissected the research and broke it down and in this episode to dismantle the 4 biggest lies your doctor told you about your gut issues. They say it's genetic, autoimmune, random (no known cause) or the only options are medication and surgery.   TOPICS DISCUSSED: The 4 biggest lies about bowel diseases (Irritable Bowel, Crohn's, Colitis, Diverticulitis, etc) Why it's not autoimmune Why it's not genetic Why it's not random Why you have more options than medication or surgery Information you need to bring to your doctor   CLICK HERE to book a call with me and my team   Leave us a Review: https://www.reversablepod.com/review   Need help with your gut? Visit my website gutsolution.ca to join a program: Get help now   Contact us: reversablepod.com/tips    FIND ME ON SOCIAL MEDIA: Instagram  Facebook  YouTube

Join Lisa and biological dentist Dr. Toni Engram as they dive into the revolutionary world of holistic dentistry. Dr. Engram explains the critical mouth-gut connection and shares her personal journey of healing Crohn's disease —a turning point that shifted her practice from traditional to biological. Learn why biological dentists go beyond the "germ theory of disease" to look at the body's entire "terrain". They discuss the dangers of fluoride and other toxic dental materials like mercury amalgam , and debate the safety of common procedures like root canals and dental X-rays (following the ALARA principle). Plus, Dr. Engram offers practical advice on ditching toxic products for safer options like bamboo toothbrushes and natural floss , and reveals how nutrition and even sunlight/Vitamin D directly impact your smile.     WEBSITE: https://www.flourish.dental/     INSTAGRAM: https://www.instagram.com/drtoniengram/     FACEBOOK: https://www.facebook.com/flourishdentalboutique/     EPISODE SPONSOR:  https://www.ralstonfamilyfarms.com/     EPISODE SPONSOR:  https://www.akelscarpetone.com/     LISA'S LINKS:     Lisa Fischer Said Academy:  https://lisafischersaid.com/academy/     Website:  lisafischersaid.com     For more information on group intermittent fasting  coaching with Lisa, email fasting@lisafischersaid.com     For more information on one-on-one or group health coaching with Lisa, email healthcoaching@lisafischersaid.com     Podcast produced by clantoncreative.com    

This episode is for anyone who's ever felt broken by their own brain, anyone supporting someone through the darkness, or anyone who needs to hear that the smallest reasons to stay alive are just as valid as the big ones.More info, resources & ways to connect - https://www.tacosfallapart.com/podcast-live-show/podcast-guests/reinnaReinna came on Mental Health Monday to talk about depression, anxiety, medication abuse and suicidal ideations. At just 17, she's already navigated more medical trauma and mental health struggles than most people face in a lifetime.Her health issues started young. At 10 years old, severe stomach pain led to countless hospital visits, invasive tests and eventually gallbladder removal at 12. The pain didn't stop. Doctors thought it was Crohn's disease, then IBS, then colitis. Years later, she still doesn't have a definitive diagnosis. The constant hospitalizations meant missing school and struggling to make friends. Teachers gave her a hard time until they understood the severity of her condition. Children's Hospital became her second home.The medication abuse started in eighth grade. Depression runs in her family and she was already on antidepressants when she fell for a boy who was taking Xanax. She started taking her own pills to feel better. One became two, two became three. Soon she was taking five or six at once just to sleep. "I can't be sad if I'm asleep," she explained. When she realized she was approaching overdose territory, she told her mom. Her mother was initially angry but ultimately supportive. Her father called her a "druggy." She still struggles with relapse.Self-harm was another coping mechanism. She used to hold ice in her room when she wanted to hurt herself, finding it gave her physical pain without permanent damage. A previous guest had suggested the same technique.At 11, Reinna was sexually assaulted by one of her father's drunk friends at a party. He told her he did it because he loved her. Those words destroyed her understanding of love. She didn't fully comprehend what happened until she got older. The assault made her afraid of drunk people and left her feeling like she couldn't say no to anyone. She became a people pleaser who struggled to set boundaries. Her mom initially brushed it off until things got serious. They never pursued legal action.Reinna identifies as bisexual. She came out to her mom young, crying on the steps saying she loved people she shouldn't love. Her mom thought it was a phase. Later, during a fight with her dad about her medication abuse, she blurted out her sexuality expecting rejection. Surprisingly, her dad was more accepting than her mom.What keeps her going? Her cat July, who once headbutted her at a critical moment. Her best friend Twani, who turns dark moments into jokes. Playing video games. Her mom. Finding humor in the darkness. She's learned that helping others makes her happy, even when she needs to remember to help herself first.Reinna wants people to know that those with mental illness aren't different or abnormal. They're just people dealing with something that happened to them, no different than someone with a physical disease. She's studying philosophy and anthropology and dreams of becoming a treasure hunter or maybe even a cult leader (the inclusive, science-friendly kind).She's been clean from self-harm attempts for almost a year as of our interview. She's still here, taking care of her cat and living one day at a time.

Could your fatigue, bloating, or random skin rashes be more than “just stress” or IBS? You might be shocked to learn they could actually be signs of inflammatory bowel disease (IBD) or even colon cancer — yes, it's possible without having obvious digestive symptoms.It's unfortunately common to discover that you have Crohn's or ulcerative colitis in your 60s, and not because of gut issues… but during a routine colonoscopy screening. Others are misdiagnosed for years while battling brain fog, thyroid problems, skin issues like psoriasis, vitiligo, eczema, or even unexplained anemia — all while the real problem quietly worsens.I'm joined by Dr. Ilana Gurevich, a naturopathic gastroenterologist who specializes in complex GI disorders. We dive into the hidden signs of IBD, how it differs from IBS, sneaky signs of colon cancer (especially with skyrocketing rates), and the TRUTH about colonoscopies – why you should absolutely stop putting it off and never use a stool test for gut health as a replacement.If you've been brushed off, gaslit, or still searching for answers, you don't want to miss this.⭐️Mentioned in This Episode:- See all the references

This week we chat with Ali Feller, podcaster extraordinaire as host of the "Ali On The Run" podcast show. Ali doesn't just talk with elite marathon and track stars. She also, somehow, hunts down running guests like Chelsea Clinton and Ellie Kemper of "The Office" TV show.Did Harry Styles just run the Berlin Marathon in under 3 hours? Yes, and Ali has already published a pod with the Canadian woman who paced him for the first 10 miles. (And she hints that she could actually get through to Styles himself soon.)What's your favorite food? Your favorite movie? The most fun you've had in the last week? These and other spontaneous questions make up a big part of each Ali-Feller interview. No one's exactly sure of where the conversation is headed, which is a damn good reason to keep listening.But life is not ha-ha all the time, particularly not Feller's. Her own battles with Crohn's Disease and breast cancer have presented plenty of challenges, but somehow she keeps putting one foot in front of the other. In fact, she's making numerous appearances this fall at the Chicago and NYC Marathons, while continuing to churn out several new podcasts per week. We asked where she gets her endurance. Answer: She considers herself "delusionally optimistic" about life, motherhood, running, and her podcast career.We and all her friends and listeners are rooting hard for her.You can learn more about Ali Feller on her website or Instagram page. And you can make a donation to help cover her medical expenses at this GoFundMe page.WHERE TO FIND "RUNNING: STATE OF THE SPORT"Use your smartphone to download our podcast from Apple, Spotify, Pandora, or YouTube Podcasts. Once you've selected your favorite app, search for "running state of the sport."With your computer, tablet, or smartphone, you can also listen direct to “Running: State of the Sport” at the below internet links.AppleSpotifyAudiblePandoraI Heart RadioYouTube"Running: State of the Sport" is brought to you by MarathonHandbook.com and RunLongRunHealthy.com. Marathon Handbook is the world's leading marathon website, with a special focus on trustworthy running information and free, runner-tested training plans for all ability levels."Run Long, Run Healthy" is a weekly newsletter focused on the newest, most scientific, and most useful training advice for runners. It was launched by Amby in 2021, and is now edited by Brady Holmer, exercise physiologist and 2:24 marathon runner.

Episode 25:41 The (Natural) Autoimmune Solution It is estimated that nearly 50 million Americans suffer with an autoimmune disorder. Conditions such as Hashimoto's, Crohn's, Ulcerative Colitis, Multiple Sclerosis, Type 1 Diabetes, Rheumatoid Arthritis, Psoriasis and Vitiligo.  The cause, according to the medical profession, is unknown. I don't believe that. The treatment, according to the medical profession, focuses on drugs. Drugs such as Immunosuppressants, Anti-Inflammatories, Corticosteroids, and Pain killers. I don't agree with that. The mechanism of action is that the Immune System starts attacking healthy cells. I don't think that's correct. So, what do I think? THAT is what this episode is all about. The cause, treatment and mechanism of action regarding autoimmune disorders. It's an episode that will certainly ruffle some feathers while also shedding some light on an interesting subject. Be sure to give it a good listen… especially if you, or someone you know, suffers with an autoimmune disorder.  And, as always, please share it with a friend.  Thanks!  ———————- Want to learn more? Continue the conversation regarding this episode, and all future episodes, by signing up for our daily emails. Simply visit: GetHealthyAlabama.com  Once there, download the “Symptom Survey” and you will automatically added to our email list. ———————- Also, if you haven't already, we'd appreciate it if you'd subscribe to the podcast, leave a comment and give us a rating. (Thanks!!!)                

 * This podcast is for informational and educational purposes only. It is not intended to diagnose or treat any disease. Please consult with your health care provider before making any health-related changes.

Feeling gaslit by “the science” and the media? From health myths to home front wins, in this episode, we're taking back what matters. [00:40] Nicotine & the Healing They Don't Want You to Know Dr. Bryan Ardis returns with research and revelation: nicotine is not what you've been told. He breaks down the truth about its presence in everyday foods, its God-given role in our cells, and the staggering evidence for benefits against Parkinson's, Crohn's, myocarditis, even cancer. He also explains the safest ways to start, why patches matter, and why moderation is key. [13:56] Moms, Capacity & Taking Back the Family America's #1 Mom Coach Hannah Keeley joins Shemane to dismantle the lie of “I'm just a mom.” From mindset to daily routines, Hannah shares practical “mom brain hacks” to ditch overwhelm, expand capacity, and raise up homes where faith and joy rule instead of stress. [24:20] Iryna's Law, Public Safety & Spiritual Warfare in America Journalist Britt McHenry unpacks the shocking story behind Iryna's Law after the brutal murder on public transit in North Carolina. She details the push to end cashless bail, revisit the death penalty, and hold judges accountable. Britt and Shemane connect the dots: crime, faith, family, and why unchecked violence is part of the broader spiritual battle. [35:23] Food as Medicine, Explant Recovery & Breaking Self-Sabotage Nutritionist and health teacher Sarah Brandow explains why gut health, mindset, and the subconscious are as vital as diet itself. From breast implant illness to autoimmunity to daily self-sabotage, Sarah gives tangible strategies for rewiring habits, feeding your microbiome, and pairing affirmations with action so change actually sticks. Resources: Dr. Bryan Ardis — Website: thedrardisshow.com  Purchase Bio-Defense &  Use Promo Code: MOLD for a special discount!  Instagram: @thedrardisshow   Hannah Keeley — Website: hannahkeeley.com Mom Mastery University: mommastery.com Instagram: @hannahkeeley Britt McHenry — Instagram: @BrittMcHenry Sarah Brandow — Website: sarahbrandow.com Instagram: @sarahbrandow   Sponsors   Protect yourself with EMP Shield  Use the promo code “SHEMANE”    Activate stem cells & reset your body's clock  at lifewave.com/shemane Please send product inquiries to: shemane.lifewave@gmail.com   Watch Faith & Freedom every Sunday,  10am est on America'sVoice.News   Organic natural products to help your family thrive with  Rowe Casa Organics & use promo code “FAITH”   Purchase “My Pillow” at  mypillow.com or call 800-933-6972 Use promo code “FAITH”   Use promo code “FREEDOM” to receive  20% off your first order at Field of Greens   Join Shemane's new programs Fit & Fabulous Start Pack Faith Fuel: 21 Day Devotion    Check out Shemane's books:  Purchase Shemane's New Book: ‘Abundantly Well' Shemane's new #1 Bestseller ‘Killer House' "4 Minutes to Happy" Kill It and Grill It Cookbook   Connect with Shemane: Send your questions, suggestions, hunting photos & funny pet videos to shemane.chat@gmail.com    Watch Killer House Documentary: KillerHouse.org Get Wildly Well at shemanenugent.rocks Shemane's Social Media: Instagram: @shemanenugent Youtube: /shemane Truth Social @Shemane Facebook: @shemane.nugent

In this episode of the Level Up Claims Podcast, host Galen Hair discusses with Ari Meisel, a productivity expert who has collaborated with giants like Tony Robbins and NASA, about optimizing your life. Ari shares his journey from a Crohn's diagnosis to pioneering efficiency through “Less Doing” with insights on automation and productivity tools. Tune in to learn strategies for freeing up your time, reducing stress, and achieving more by doing less. This episode might just give you back your life!   Highlights Automate repetitive tasks. Doing less as a solution. Ari Meisel's journey to productivity. Overcoming Crohn's with productivity framework. The impact of time restrictions on innovation. Challenging the “busy” mindset. Asynchronous communication benefits. Automation's role in error reduction. Utilization of Kanban boards for task management. Diet and stress management in biohacking. Impact of sugar and emotional eating. Episode Resources Connect with Galen M. Hair https://insuranceclaimhq.com hair@hairshunnarah.com  https://levelupclaim.com/

Digestive health issues like IBS and Crohn's can be debilitating. Whether it's impacting daily life, straining relationships, and causing other serious health issues, knowing where to turn for relief may seem impossible.  Today's guest, Dane Johnson, knows that struggle firsthand. After nearly losing his life to severe Crohn's disease, he turned to functional medicine, reclaimed his health, and now helps others do the same. So, what's his secret? Hit play to find out for yourself… This discussion explores: Why is there so much confusion surrounding testing. The reasons why everyone responds differently to toxins and treatments The importance of taking a custom-tailored approach to gut health.  How focusing on the big offenders in diet and lifestyle can make all the difference.  Dane is a board-certified nutritionist and the founder of CrohnsColitisLifestyle, where he's dedicated to helping others find their path to healing. You can follow along with his ongoing work on Instagram @danejohnson1!

We welcome Awais Spall, Functional Diagnostic Nutrition Practitioner (FDN-P), biohacker, and guide in integrative health, who shares his journey from chronic pain to functional health, discussing the science and practical use of peptides, stem cells, and biohacking. The conversation explores ancient wisdom, such as Ayurveda, modern health optimization, sleep and biomarker tracking, cardiovascular health, and hormone therapy. We also address regulatory challenges, mistrust of big pharma, and the importance of personalized, holistic approaches. Awais offers insights into foundational wellness, advanced therapies, and the value of intentionality and emotional well-being in achieving optimal health.Topics Discussed:Exosome IV Experience & Episode OverviewOrigin of Passion for Functional HealthEarly Peptide Treatments & Health JourneyPeptides & Stem Cells Explained SimplyWhy Peptides & Stem Cells Are TrendingPeptides in Long Covid & Regulatory PushbackForms & Safety of Peptide AdministrationGLP-1 Peptides: Hype, Use, and EffectsGLP-1 Microdosing & Functional Medicine CultureMistrust of Big Pharma & Crohn's Case StudySouth Park, Pharma Satire, and Habit-Forming DrugsHolistic & Ethical Questions in BiohackingGene Therapy & Ancestral WisdomAyurveda, Doshas, and Modern RelevancePersonalized Approaches: Fasting & Body TypesBiohacking Stacks: Creatine, Sauna, Cold PlungeEmotional Well-being vs. Obsessive BiohackingSalutogenesis & Beyond Baseline HealthAbsolute Health Rules? Gluten, Caffeine, AlcoholDark Chocolate, Clean Brands, and Heavy MetalsBasic Health Foundations: Food, Water, AirSleep Optimization & Morning LightFunctional Health Testing & AI AnalysisLive Lab Review: Autoimmunity & LipidsCardiovascular Markers & Endothelial HealthHormones, Stress, and DHEATestosterone Trends & SupplementationNitric Oxide, Sinus Health, and Cardiovascular SupportPeptides for Recovery & Hair HealthConcierge Health Services & Women's HealthGLP-1s for Women & Metabolic RepairConnect with Awais on Instagram and his websiteConnect with Sebastian on InstagramSebastianNaum.com

Gravity may be the most ignored signal in human biology, and it could be the missing key to unlocking fat loss, brain optimization, and true longevity. In this episode, you'll learn how Earth's pull shapes your metabolism, mood, and resilience, and discover practical hacks to fight “gravity intolerance” so you can perform better, live longer, and upgrade every system in your body. Watch this episode on YouTube for the full video experience: https://www.youtube.com/@DaveAspreyBPR Host Dave Asprey sits down with Dr. Brennan Spiegel, a Professor of Medicine and Public Health at UCLA, Director of Health Services Research at Cedars-Sinai, and author of Pull: How Gravity Shapes Your Body, Steadies the Mind, and Guides Our Health. A leading voice in digital health and immersive medicine, Dr. Spiegel brings decades of clinical and research experience exploring the intersection of the gut-brain axis, neuropsychology, and mind-body medicine. In this episode, he reveals why gravity influences everything from gut health to depression — and why modern medicine has largely ignored its role. His work bridges functional medicine, neuroscience, and biohacking to uncover a hidden force that shapes human performance at every level. You'll Learn: • Why gravity is the most ignored biohacking signal in human health • How gravity intolerance shows up as back pain, fatigue, obesity, and depression • The surprising connection between gravity, serotonin, and mood regulation • How weighted vests, balance boards, and proprioception training hack graviception • Why sleep optimization, posture, and fascia resilience are gravity-based health tools • How Earth's pull influences gut health, metabolism, and even consciousness You'll learn how gravity connects to obesity, back pain, blood pressure, serotonin, and even consciousness. Dave and Dr. Spiegel explore how weighted vests, balance boards, vibration, and sleep optimization can hack your body's response to gravity. This channel dives into mitochondria, neuroplasticity, fasting, ketosis, supplements, and how biohackers can apply these insights alongside tools like cold therapy, nootropics, and even Danger Coffee to build resilience and extend longevity. Dave Asprey is a four-time New York Times bestselling author, founder of Bulletproof Coffee, and the father of biohacking. With over 1,000 interviews and 1 million monthly listeners, The Human Upgrade brings you the knowledge to take control of your biology, extend your longevity, and optimize every system in your body and mind. Each episode delivers cutting-edge insights in health, performance, neuroscience, supplements, nutrition, biohacking, emotional intelligence, and conscious living. New episodes are released every Tuesday, Thursday, Friday (audio-only), and Sunday (BONUS). Dave asks the questions no one else will and gives you real tools to become stronger, smarter, and more resilient. Keywords: Gravity intolerance, Graviception, Serotonin and gravity, Tensegrity fascia system, Interstitium organ discovery, Piezoelectric cell membranes, Weighted vest training health, Balance board proprioception, Inclined bed sleep therapy, Gravity and depression, Obesity as a gravity disease, Low blood pressure gravity link, Crohn's disease altitude flares, Gravity and microbiome diversity, Glymphatic drainage sleep optimization, Space travel gravity health risks, Astronaut vision loss microgravity, Vagus nerve and gravity, Collagen and gravity resilience, Barefoot running gravity mechanics Thank you to our sponsors! Zbiotics | Go to https://zbiotics.com/DAVE for 15% off your first order. Timeline | Head to https://www.timeline.com/dave to get 20% off. Resources: • Pre-order Brennan's Book: https://a.co/d/ik2C9iB • Danger Coffee: https://dangercoffee.com/discount/dave15 • Dave Asprey's BEYOND Conference: https://beyondconference.com • Dave Asprey's New Book – Heavily Meditated: https://daveasprey.com/heavily-meditated • Upgrade Collective: https://www.ourupgradecollective.com • Upgrade Labs: https://upgradelabs.com • 40 Years of Zen: https://40yearsofzen.com Timestamps: 0:00 — Trailer 1:30 — Intro 4:14 — Gravity and Human Evolution 5:39 — Why Medicine Ignores Gravity 8:43 — Signs of Gravity Intolerance 12:18 — Training Gravity Resilience 16:46 — Gravity in Space 20:34 — Managing Gravity When Flying 23:59 — NASA's Gravity-Diet Link 26:55 — Serotonin and Gravity 37:42 — Gravity and Sleep 50:24 — Obesity as a Gravity Issue 55:39 — Movement and Balance 57:38 — Gravity-Resistant Exercises See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Did you know that you can heal ulcerative colitis and Crohn's disease using natural supplements and diet? In this episode, I've compiled the top treatments proven to improve these autoimmune conditions, also known as inflammatory bowel disease (IBD), all backed by the latest in health research.    ✅Start healing with us! Learn more about our virtual clinic: https://drruscio.com/virtual-clinic/  

People with dementia who develop inflammatory bowel disease (IBD) show faster deterioration in thinking, memory, and reasoning skills A large-scale analysis of 7.9 million participants revealed IBD patients face significantly elevated dementia risk, with Crohn's disease showing stronger association than ulcerative colitis IBD triggers systemic inflammation, releasing cytokines that breach the blood-brain barrier, disrupting neural communication and contributing to progressive neurodegeneration over time IBD creates gut dysbiosis, producing neurotoxic metabolites, and increasing intestinal permeability, allowing harmful substances to reach the brain through bloodstream circulation Supporting cellular health through vegetable oil elimination, proper carbohydrates, targeted probiotics, vitamin D optimization, and natural antimicrobials can address IBD's root causes

Inflammatory bowel diseases remain challenging for medicine, subjecting many to lifelong healthcare expenses and debilitating complications DMSO is an "umbrella remedy" treating diverse ailments through reducing inflammation, improving circulation, and reviving dying cells, making it uniquely suited for treating gastrointestinal disorders Extensive data shows DMSO produces incredible results for inflammatory bowel disorders (Crohn's disease, ulcerative colitis, IBS, diverticulitis, leaky gut syndrome, SIBO) and effectively protects gastrointestinal tissues from a wide range of otherwise lethal stressors Data also supports using DMSO for severe GI tract issues (gastritis, peptic ulcers, liver cirrhosis, cholecystitis, pancreatitis, peritonitis, amyloidosis) and problems like hemorrhoids and prostate enlargement This article will review how DMSO can be used to treat those conditions