Podcasts about dairy milk

We've hit a low ebb. The show which won Best Entertainment Podcast at the British Podcast Awards just a few years ago is dredging the bottom of the barrel. That new low being production staff researching their credit scores ‘live' on the show. Throw in a chat with an expert on credit ratings and it's a wall to wall credit ball.And at such an ebb one would have thought it would lift the mood of Robins. This is him. Distilled Robins. But no. Rather, it's broken him, because Dave has a 999 credit score without even having a credit card. Something which he simply cannot recover from. And this has affected the mood.What ensues is a breakdown. A breakdown over being unable to nudge the needle from 999 to 1000. And a breakdown over autofilling card details on a laptop. And that's not the end of it as we see the dangers of a John with access to a credit expert on demand. Somebody break glass for a kilo of Dairy Milk to save us for the Tuesday episode record.Do you have something thrilling to add to this enthralling credit chat? The chances are remote but it's elisandjohn@bbc.co.uk or 07974 293 022 on WhatsApp if you want to subject the production staff to some light reading.

From a Milka Chocolate crossover with Tuc Crackers to a pink lemonade flavoured Cadbury's Dairy Milk, the appetite for unusual food combinations has exploded.Reporter Simon Tierney has taken a deep dive into the treat cupboard of yore.

A daily non-partisan, conversational breakdown of today's top news and breaking news stories This Week's Sponsors: – Industrious - Coworking office. 30% off meeting room booking – Aura Picture Frames $20 off best-selling Carver Mat frames. Promo Code: MONEWS  – BetterHelp - Virtual Therapy | 10% off your first month – Public - One-stop shopping for investors – Shipstation - Automated, discounted shipping free trial | Code: Monews Headlines: – Welcome to Mo News (00:00) – Elon Musk Addresses First Trump Cabinet Meeting (03:45) – Key Takeaways Cabinet Meeting: From Ukraine To Medicaid (12:35) – Trump to Offer ‘Gold Card' Visas for $5 Million (16:20) – Unvaccinated Child Dies In The Texas Measles Outbreak (19:00) – Shiri Bibas And Sons Laid To Rest In Israel (22:40) – Trump Promotes Gaza Plan In New AI Video (26:25) – Monica Lewinsky Wishes President Clinton Would Have Resigned (28:40) – Dairy Milk Makes A Comeback (33:45) – Michelle Trachtenberg, ‘Gossip Girl' and ‘Buffy the Vampire Slayer' Star, Dies at 39 (36:30) – How Much Does The Tooth Fairy Pay These Days (37:50) – On This Day in History (40:30) — Mosheh Oinounou (@mosheh) is an Emmy and Murrow award-winning journalist. He has 20 years of experience at networks including Fox News, Bloomberg Television and CBS News, where he was the executive producer of the CBS Evening News and launched the network's 24 hour news channel. He founded the @mosheh Instagram news account in 2020 and the Mo News podcast and newsletter in 2022. Jill Wagner (@jillrwagner) is an Emmy and Murrow award-winning journalist. She's currently the Managing Editor of the Mo News newsletter and previously worked as a reporter for CBS News, Cheddar News, and News 12. She also co-founded the Need2Know newsletter, and has made it a goal to drop a Seinfeld reference into every Mo News podcast. All investing involves the risk of loss, including loss of principal. Brokerage services for US-listed, registered securities, options and bonds in a self-directed account are offered by Open to the Public Investing, member FINRA & SIPC. Public Investing offers a High-Yield Cash Account where funds from this account are automatically deposited into partner banks where they earn interest and are eligible for FDIC insurance; Public Investing is not a bank. Cryptocurrency trading services are offered by Bakkt Crypto Solutions, LLC (NMLS ID 1890144), which is licensed to engage in virtual currency business activity by the NYSDFS. Cryptocurrency is highly speculative, involves a high degree of risk, and has the potential for loss of the entire amount of an investment. Cryptocurrency holdings are not protected by the FDIC or SIPC. Treasury accounts offering 6 months T-Bills are offered by Jiko Securities, Inc.,member FINRA & SIPC. Securities in your account are protected up to $500,000. For details: www.sipc.org. Banking services and the Bank Accounts are provided by Jiko Bank, a division of Mid- Central National Bank. For U.S. Investments in T-bills: Not FDIC Insured; No Bank Guarantee; May Lose Value. Treasuries risk disclosures, see https://jiko.io/docs/treasuries_risk_disclosure.pdf. See public.com/#disclosures-main.

WBZ NewsRadio's Jay Willett reports. 

The situation with H5N1, cats, and raw cows milk is more complex than what I spoke about in the last Weekly Pet Roundup and I needed to explain everything so that you have all the facts and can make the best decisions possible for your pets!Send us a text

The National Milk Producers Federation does not support raw milk sales.

Episode #137. Today's episode is a holistic topic on how the breadth and depth of marketer's roles are continuing to evolve as we move towards leading the long-term commercial agenda, understanding the advancements in science and neuromarketing for how consumers make decisions and adopting AI into our everyday lives. Abby's guest is legendary marketing leader, Margaret Jobling, Group Chief Marketing Officer at NatWest Group. Before joining NatWest in 2020 and implementing agile ways of working, “Tomorrow Begins Today” brand platform and the NatWest partnership with team GB for the Paris Olympics in 2024, Marg has spent the majority of her marketing career in FMCG categories, working on some iconic brands such as Lynx, Dove, Radox, Cadbury, Dairy Milk and Birds Eye, as well as Director of Marketing for British Gas. In this episode, Margaret shares her definition of the role of marketing today and how it has evolved, the art and science of marketing, learnings as a CMO, marketing in the age of AI and building trust and authenticity with consumers in a digital environment. Plus Margaret's career highs and howlers, and advice for marketers of tomorrow. 00:00:00 Welcome and why we need evolving skills in marketing today 00:03:13 Defining of the role of Marketing 00:05:40 Key shifts in marketing 00:06:42 Impact of technology on customer interactions 00:10:05 What are the skills required for modern marketers 00:11:27 The future of marketing with AI and building trust 00:20:53 Skills Margaret looks for when hiring marketers 00:24:56 Building relationships with stakeholders 00:28:14 Experimentation, Curiosity and Continuous Learning 00:31:16 Margaret's Career Highs and Howlers 00:36:31 Advice for marketers of tomorrow Host: Abigail (Abby) Dixon FCIM/ICF | LinkedInGuest: Margaret Jobling | LinkedInThe Whole Marketer podcast is here to support and empower the people behind brands and businesses with the latest technical tools, soft and leadership skills and personal understanding for a fulfilling marketing career and life as a whole. For more info go to www.thewholemarketer.com

Episode #137. Today's episode is a holistic topic on how the breadth and depth of marketer's roles are continuing to evolve as we move towards leading the long-term commercial agenda, understanding the advancements in science and neuromarketing for how consumers make decisions and adopting AI into our everyday lives.  Abby's guest is legendary marketing leader, Margaret Jobling, Group Chief Marketing Officer at NatWest Group. Before joining Natwest in 2020 and implementing agile ways of working, “Tomorrow Begins Today” brand platform and the NatWest partnership with team GB for the Paris Olympics in 2024, Marg has spent the majority of her marketing career in FMCG categories, working on some iconic brands such as Lynx, Dove, Radox, Cadbury, Dairy Milk and Birds Eye, as well as Director of Marketing for British Gas.  In this episode, Margaret shares her definition of the role of marketing today and how it has evolved, the art and science of marketing, learnings as a CMO, marketing in the age of AI and building trust and authenticity with consumers in a digital environment.  Plus Margaret's career highs and howlers, and advice for marketers of tomorrow.    00:00:00 Welcome and why we need evolving skills in marketing today  00:03:13 Defining of the role of Marketing  00:05:40 Key shifts in marketing  00:06:42 Impact of technology on customer interactions  00:10:05 What are the skills required for modern marketers  00:11:27 The future of marketing with AI and building trust  00:20:53 Skills Margaret looks for when hiring marketers  00:24:56 Building relationships with stakeholders  00:28:14 Experimentation, Curiosity and Continuous Learning  00:31:16 Margaret's Career Highs and Howlers  00:36:31 Advice for marketers of tomorrow    Host: Abigail (Abby) Dixon FCIM/ICF | LinkedIn Guest: Margaret Jobling | LinkedIn   The Whole Marketer podcast is here to support and empower the people behind brands and businesses with the latest technical tools, soft and leadership skills and personal understanding for a fulfilling marketing career and life as a whole. For more info go to www.thewholemarketer.com 

If you're an almond milk or oat milk fan, we've just the joke for you! It's Dave's Bad Jokes.

ABOUT TARA HAASE HIEMINGA:LINKEDIN PROFILE:  https://www.linkedin.com/in/tara-haase-hieminga-48124621/TARA'S BIO:Tara Haase Hieminga is the Elevated Shopper Experience Global Lead at Mondelez International. With more than 12 years at Mondelez he has previously held roles such as Senior Manager Shopper Marketing & In-Store Merchandising, Sr. Manager Design & Digital Engagement. Prior to Mondelez, Tara was at Kraft Food Group as the Design Strategy Leader and before that, she worked for Mars as the Brand Manager, Candy and In-Store Marketing Manager for Snackfoods.SHOW INTRO:Welcome to the NXTLVL Experience Design podcast.EPISODE 72… and my conversation with Tara Haase Hieminga. On the podacast our dynamic dialogues based on our acronym DATA - design, architecture, technology, and the arts crosses over disciplines but maintains a common thread of people who are passionate about the world we live in and human's influence on it, the ways we craft the built environment to maximize human experience, increasing our understanding of human behavior and searching for the New Possible.    The NXTLVL Experience Design podcast is presented by VMSD Magazine part of the Smartwork Media family of brands.VMSD brings us, in the brand experience world, the International Retail Design Conference. The IRDC is one of the best retail design conferences that there is bringing together the world of retailers, brands and experience place makers every year for two days of engaging conversations and pushing the discourse forward on what makes retailing relevant. You will find the archive of the NXTLVL Experience Design podcast on VMSD.com.Thanks also goes to Shop Association the only global retail trade association dedicated to elevating the in-store experience. SHOP Association represents companies and affiliates from 25 countries and brings value to their members through research, networking, education, events and awards. Check then out on SHOPAssociation.orgTara Haase Hiemanga who is the Global Lead for Elevated Shopper Experiences at Mondelez.She is using an understanding of neuroscience to enhance customer experiences across a number of the Mondelez brands. What brands are those, well there is a pretty big list but let me just say a few of my favorites – OREO, Toblerone, Cadbury, Wheat Thins and I could go on…We'll get to all of that in a moment but first though, a few thoughts…                 *                                  *                                  *Back around 2008, 9 and 10 my wife was studying interpersonal neurobiology with Dr. Dan Siegel. I used to come downstairs and listen to her and all the videos she was watching and various conversations she was having and I was often saying ‘wow that really replies to the work that I'm doing in trying to create retail stores.'As I listened it became clearer and clearer to me that I could perhaps rely on the lessons of understanding neuroscience as being the core driver to customer experience rather than simply thinking of it in terms of psychology, demographics and culture.What fascinated me then and still continues today is the idea that – there was something beyond simple psychology that we would be able to use to design better stores something that would relate to almost all humans in terms of how they understood environments specifically how they would look through product assortments, identify key item presentations, understand graphics, and how color, pattern and texture would all come together to either hinder or help decision making in the shopping aisle.Interestingly, back in the day, it took me a little while to get into architecture. I'd had a great time in junior college but my grades weren't great so I ended up enrolling in a Bachelor of Science in psychology which I was fascinated in anyway because I wanted to understand human dynamics but, I also had a sense that there was something deeply rooted and not just how buildings looked from the design point of view and but how they made people feel from an embodied / sensory point of view. And so, when I finally got into architecture a lot of my thinking about design was about how these places that we were creating would have qualities about them that would make people feel a certain way.I sometimes used to say that I didn't care whether you loved it or hated it (of course I hoped you loved it) but I wanted to make sure that you felt something as you were experiencing some place. And that later in my retail design career that you were satisfied with the experiences as well as the things that you bought in the store.In 2012 I did a presentation at global shop that was ostensibly about emotions and how we had to begin to understand that creating stores was about building emotional relationships and long term connections and then the awareness of how empathy played into this equation.This single presentation was a turning point in my career because someone came up to me at the end of it and said “…that idea should be a book.”And so, taking that as a sign…I was on my way to immersing myself for the next couple of years in writing “Retail (r)Evolution: why creating right brain stores will shape the future of shopping in the digitally driven world. “In the book I really dug into the nature of shopping as a cultural phenomena; it's power across the ages to tie together ideas and commerce the growth of shopping places around the world from the intersections of silk trade routes to the mega malls of North America and I also dug into brain science. In fact over a third of the book deals with understanding functional areas of the brain and how if we we're able to appreciate more how our gift in perception through our body was directly tied to our emotional connections and long term memory could be used - that all shoppers and retailers would be better off.I tried to explain it this way: imagine you're in your car - what I'd like you to do is write down 5 things that make the engine of your car run now if you're actually in your car while listening to this, do not start to write down these five things but hold them in your head as an idea what are the five things that make your car engine run? OK got 5 of them?Now, I want you to think about your brain and think of five things that make you run - through your engine - in other words your brain. The strange thing is and I've done this at multiple presentations around the world people are more apt to be able to describe 5 things that make the engine of their car run where they might spend 2 hours a day in rather than being able to identify more than two things that make themselves run ( the functional areas of their brain) that they spend 24hrs a day in.I also put forward the following proposition:- if we understood that all of our behaviors, thoughts and feelings are run by our brain-body connection, how is it possible that we could be designing stores and not have any clue about the very thing that is so influential in making decisions in the shopping aisle and our willingness to maintain relationships with the brands we love?So, it became a little bit of a career mission to bring the understanding of neuroscience to the retail design masses hoping that they would understand the power of the brain-body and design and creating effective selling spaces.Now, the other influence here was the emergence of digital technologies and how that was fundamentally changing the way our brains were being wired. With the idea that the more you use a functional area of your brain the more you maintain its wiring between neurons and the less used something is the more though the brain goes on a wonderful topiary garden creating extravaganza trimming away neural pathways that are not being used. This whole subject is referred to as “synaptic pruning” and fits together neatly with an idea around “neuroplasticity” - how your brain changes over time in relation to the things that you're exposed to in the patterns of behavior you engage in.So my premise then was: - if you are increasingly not using certain areas of your brain related to the exercise of empathy in face to face embodied interactions with other people like we continually do by communicating through our digital devices, what does that mean for the pathways for empathy in our brains and how we communicate with others?If stores were about empathic engagement, we might have a significant challenge ahead of us. In other words, if we are communicating less and less in embodied, face-to-face ways, what happens to the neural pathways built for empathic connection if we are using them less? Does synaptic pruning play a role here eventually diminishing our ability to engage in empathic extension?This became particularly interesting when you began to look at an entire cohort of emerging customers whose lives were very much directed by their interaction through social media that works and the digital devices they held in their hands. That is the subject of a bigger and equally interesting conversation which I'll save for another podcast but for now let's continue to focus on trying to understand what actually motivates people in the shopping aisle there have been fantastic studies that I came across the work of Baba Shiv and how decision making was made in the shopping aisle in relation to the potential for customers cognitive overload how they decided to choose one thing or another or the work of Sheena Iyengar who did a famous study of jams and the idea that a huge selection did not infact increase more purchases and satisfaction in the products chosen.There are now a heft of studies that are available that continue to reinforce the fact that people's behavior in the shopping aisle is not fully conscious. Much of it happens below the conscious awareness radar.We are driven by our emotions and our collective history of hundreds of thousands of years of human evolution that gear our brains, regardless of culture, religious or sexual orientation political affiliation or where you live in the world, that we all to some degree are reacting from the same baseline of brain activity in the brain's functional areas that we all have.Over the past 10 years there have been a number of organizations that have emerged focusing on the relationship between neuroscience and the built environment.The ANFA - the Academy of Neuroscience for Architecture would be one of them.Another would be the Neuromarketing Science and Business Association whose conferences around the world bring together neuroscientists, designers, architects, retailers and brands to talk about the influence that neuroscience could play in creating more effective shopping places.So, I am a huge advocate for trying to understand how we work and the neural mechanisms that influence our behavior beyond our psychology. The whole idea here is that if we knew a little bit more about how your brain worked, you might likely not do some of the things you do as an architect or designer creating retail or brand experience places thinking it matters when in fact it's completely off of the awareness radar and probably has little influence on how people react while in stores.And so we come now to my interview with Tara Haase Hiemanga who is the Global Lead for Elevated Shopper Experiences at Mondelez.So… when I say Mondelez you may not know the parent brand but I'm quite sure that you know some, if not all, of these brands and products that might be in your diet every single week.The Mondelez brands include: Cadbury chocolate and Dairy Milk, Chips Ahoy cookies, Clorets, Halls, the famous Oreo cookie, Philadelphia cream cheese, Ritz crackers, Tang apparently the drink that the astronauts used to have back in the day, Wheat Thins and Toblerone.Do you know some of those brands? Yeah I thought you probably did. Last spring I was attending the SHOP Marketplace event and onto the stage comes Tara Haase Hieminga and a consultant from the company Sellcheck.They proceeded to talk about how they were using neuroscience to enhance shopper experiences across their assortment of products. Now if you've ever walked down the snack aisle at your local grocery store, I am quite sure that you are familiar with the sea of merchandise that exists there.Hundreds of brands all selling within the same category and the question is how does a brand stand out or how do you as a consumer, if you don't already know your brand that you want to buy, decide to buy anything?If you follow the neuroscience, it can be quite a challenge for the brain to unpack most of what's in that shopping aisle. On the other hand, if you consider neuroscience you can begin to understand how people make decisions about what they want to buy and be able to do things in terms of your packaging, your product positioning, shelf graphics, the language you use on your packaging to enhance the likelihood that customers will give you deeper consideration and maybe buy more than they anticipated.And that's exactly what Tara, Sellcheck and Mondelez is doing across their portfolio brands. They have begun to see the incredible impact of implementing neuroscience principles to the design of their packaging, point of purchase presentations and shelf displays so that the customers that they have, or ones they hope to acquire, will be attracted to their product, understand the messaging and end up with more than one bag of snacks in their shopping cart.I wish that Tara and I would have had hours to discuss the intricacies of neuroscience and shopping behavior and how it relates to the design of products and in store presentations.This is a subject that I believe all of us should have intimate knowledge.Since I have never met a retailer who wanted to have a bad experience for their customers, I would suggest that implementing a deep understanding of our innate neurobiological hardware is critical.             *                         *                         *ABOUT DAVID KEPRON:LinkedIn Profile: linkedin.com/in/david-kepron-9a1582bWebsites:  https://www.davidkepron.com    (personal website)vmsd.com/taxonomy/term/8645  (Blog)Email: david.kepron@NXTLVLexperiencedesign.comTwitter: DavidKepronPersonal Instagram: https://www.instagram.com/davidkepron/NXTLVL Instagram: https://www.instagram.com/nxtlvl_experience_design/Bio:David Kepron is a multifaceted creative professional with a deep curiosity to understand ‘why', ‘what's now' and ‘what's next'. He brings together his background as an architect, artist, educator, author, podcast host and builder to the making of meaningful and empathically-focused, community-centric customer connections at brand experience places around the globe. David is a former VP - Global Design Strategies at Marriott International. While at Marriott, his focus was on the creation of compelling customer experiences within Marriott's “Premium Distinctive” segment which included: Westin, Renaissance, Le Meridien, Autograph Collection, Tribute Portfolio, Design Hotels and Gaylord hotels. In 2020 Kepron founded NXTLVL Experience Design, a strategy and design consultancy, where he combines his multidisciplinary approach to the creation of relevant brand engagements with his passion for social and cultural anthropology, neuroscience and emerging digital technologies. As a frequently requested international speaker at corporate events and international conferences focusing on CX, digital transformation, retail, hospitality, emerging technology, David shares his expertise on subjects ranging from consumer behaviors and trends, brain science and buying behavior, store design and visual merchandising, hotel design and strategy as well as creativity and innovation. In his talks, David shares visionary ideas on how brand strategy, brain science and emerging technologies are changing guest expectations about relationships they want to have with brands and how companies can remain relevant in a digitally enabled marketplace. David currently shares his experience and insight on various industry boards including: VMSD magazine's Editorial Advisory Board, the Interactive Customer Experience Association, Sign Research Foundation's Program Committee as well as the Center For Retail Transformation at George Mason University.He has held teaching positions at New York's Fashion Institute of Technology (F.I.T.), the Department of Architecture & Interior Design of Drexel University in Philadelphia, the Laboratory Institute of Merchandising (L.I.M.) in New York, the International Academy of Merchandising and Design in Montreal and he served as the Director of the Visual Merchandising Department at LaSalle International Fashion School (L.I.F.S.) in Singapore.  In 2014 Kepron published his first book titled: “Retail (r)Evolution: Why Creating Right-Brain Stores Will Shape the Future of Shopping in a Digitally Driven World” and he is currently working on his second book to be published soon. David also writes a popular blog called “Brain Food” which is published monthly on vmsd.com.  The next level experience design podcast is presented by VMSD magazine and Smartwork Media. It is hosted and executive produced by David Kepron. Our original music and audio production by Kano Sound. The content of this podcast is copywrite to David Kepron and NXTLVL Experience Design. Any publication or rebroadcast of the content is prohibited without the expressed written consent of David Kepron and NXTLVL Experience Design.Make sure to tune in for more NXTLVL “Dialogues on DATA: Design Architecture Technology and the Arts” wherever you find your favorite podcasts and make sure to visit vmsd.com and look for the tab for the NXTLVL Experience Design podcast there too.

Kiwis are drinking increasingly less cow's milk. Around 1.2 million fewer glasses are consumed every year, fuelling health concerns. There's been a 17 % decline in the last two decades.  ABC Nutrition's Angela Berrill told Mike Hosking it's largely due to the rapid rise of plant-based alternatives.  She said it could be concerning if people reduce their dairy and milk intake but don't get calcium from other sources, as there may be an increased risk of osteoporosis and bone fractures when the younger generations become adults.  LISTEN ABOVE See omnystudio.com/listener for privacy information.

Dairy Milk Hormones' Effects on Cancer by Dr. Michael Greger at NutritionFacts.org   Original post: https://nutritionfacts.org/blog/dairy-milk-hormones-effects-on-cancer/    Dr. Michael Greger is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition, food safety, and public health issues. A founding member and Fellow of the American College of Lifestyle Medicine, Dr. Greger is licensed as a general practitioner specializing in clinical nutrition. He is a graduate of the Cornell University School of Agriculture and Tufts University School of Medicine. He founded NUTRITIONFACTS.ORG is a non-profit, non-commercial, science-based public service provided by Dr. Michael Greger, providing free updates on the latest in nutrition research via bite-sized videos. There are more than a thousand videos on nearly every aspect of healthy eating, with new videos and articles uploaded every day.   His latest books —How Not to Die, the How Not to Die Cookbook, and How Not to Diet — became instant New York Times Best Sellers. His two latest books, How to Survive a Pandemic and the How Not to Diet Cookbook were released in 2020.  100% of all proceeds he has ever received from his books, DVDs, and speaking engagements have always and will always be donated to charity.   How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop    Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing   #vegan #plantbased #plantbasedbriefing #dairy #ditchdairy #dairyandcancer #dairyhormones  

What effects do the female sex hormones in milk have on men, women, and children?

Join us for an insightful conversation with Piyush Pandey, the creative genius behind some of India's most iconic advertisements. In this episode, Piyush shares his secrets to unlocking creativity, finding inspiration, and crafting memorable campaigns that resonate with audiences nationwide. From the ads for Dairy Milk, Vodafone, Fewikwik to iconic taglines such as “Har Ghar Kuch Kehta Hai," Piyush takes us on a journey through his illustrious career, offering valuable insights into the art of storytelling and brand building. Whether you're an aspiring marketer or simply curious about the magic behind India's biggest ads, this episode is sure to inspire and captivate.

Are you the queen of snacks? Have you tried several diets that left you feeling hungry and defeated? Maybe you struggle with turning off those “hunger hormones” or often find yourself in “hangry” situations. Getting back to the basics of eating healthy whole foods is the place to start. Cheryl Jesuit Rutkauskas, registered dietitian with LVPG Bariatric Medicine–1243 Cedar Crest, and Angela Magdaleno, DO, with LVPG Bariatric Medicine–1243 Cedar Crest and LVPG Endocrinology–Laurel Blvd, discuss simplifying nutrition and weight management with Amanda Newman with Lehigh Valley Health Network (LVHN).  Chapters:      · 0:01 - Intro     · 1:03 - Unique nutritional needs for women     · 2:52 - How nutrition changes throughout your life     · 5:41 - Common nutrient deficiencies      · 7:24 - Vitamins or supplements vs. whole foods      · 8:05 - A day of healthy eating     · 12:49 - Macronutrients and their purpose      · 13:40 - Quality proteins and daily recommendation      · 15:31 - How much protein you need     · 18:42 - Cottage cheese mousse      · 19:53 - Protein and your hormonal health      · 25:34 - Healthiest carbs to include in your diet     · 26:34 - Sourdough bread      · 29:53 - How to get more fiber each day     · 31:43 - Dietary fats to avoid      · 32:23 - Healthy fats      · 34:34 - How fats impact female hormones     · 34:53 - Counting macros     · 38:56 - The truth about the low-carb, low-fat diet      · 41:43 - The 30-30-30 weight-loss rule      · 42:58 - Frequent eating and the three-hour diet      · 47:12 - Tips to avoid the afternoon slump     · 51:54 - Bedtime snacking       · 53:12 - Best time to have dessert     · 54:01 - Plant-based milk vs. dairy milk     · 55:21 - The scoop on seed oils     · 56:23 - Best oils to cook or bake with     · 58:10 - Common cravings     · 58:53 - Cravings and nutritional deficiencies      · 59:37 - Curbing your cravings     · 1:02:28 - Physical vs. emotional hunger     · 1:03:24 - Why we get “hangry”     · 1:04:34 - “Hanger” and low blood sugar     · 1:06:05 - Making nutrition part of your lifestyle  To learn more health tips, visit LVHN.org/healthy-you. Remember to subscribe or follow The Healthiest You, wherever you get your podcasts, so you never miss an episode. And remember: Be safe, be smart and be the healthiest you.

Alternative milks have risen in popularity in the last decade and more and more people are making the swap.This is further reinforced by the extensive usage of almond milk as an ingredient in the vast majority of low-calorie recipes all over Tiktok and Instagram.So is almond milk the better choice then?Is dairy bad for you all of a sudden?With the amount of hype and support almond milk gets, it is easy to get swept up in this and believe this to be fact.But is it? Is Almond Milk Actually Better For You Than Regular Dairy Milk?In this episode, I answer this new age question once and for all. ____________________________________________DOWNLOAD MY FREE MACRO NUTRITION CHEATSHEET Your Guide To Improving Your Macros & Food Knowledgehttps://theclimbingdietitian.lpages.co/macro-cheatsheet-the-climbing-dietitian/Apply for Bespoke 1:1 Macro Sherpa Nutrition Coaching Program: https://bit.ly/395QmGsCheck out and SUBSCRIBE to my YouTube channel: https://bit.ly/2Mxqs4WEmail me: aleksa@theclimbingdietitian.com.auTo find me on socials:Instagram: https://www.instagram.com/theclimbingingdietitianTikTok: https://www.tiktok.com/@theclimbingdietitianFacebook: https://www.facebook.com/theclimbingdietitianTwitter: https://twitter.com/beardyAPDLink to blog: https://bit.ly/330ULq4Check out my website for more information on me and what I do:https://www.theclimbingdietitian.com.au

It's antsy managers ahoy in episode four, as we trawl through the Zapruder film of the rainy nights in stadiums around the country. At Tolka, Johnny caught up with one of the less antsy ones, John Caulfield, after Galway United's narrow defeat to league leaders Shelbourne. Our Collar and Cuff mailbag comes chock full of conspiracy theories, manager angst, goalkeeping concerns and refereeing observations from a grassy Donegal knoll. Johnny got his goalkeeper fix in too when he caught up with Conor Kearns from Shelbourne. Before Dan considers if the uncertain climate around goalkeepers has been created by an uncertain climate. Not afraid of tackling the big debates we look at where our LOI stoppers might feature in the Kinder Bueno v Dairy Milk equation, speculate on new gigs for special treats Roddy Collins and Stephen Kenny and wonder if there are any Robbie Williams' out there that wouldn't improve Dundalk's flaky rearguard. It's one of THOSE episodes that continue to be sanctioned by the good folk at Future Ticketing, Collar & Cuff and Rascals Brewery so even though the sky is a hazy shade of winter, put on your headphones in your room and enjoy what was a truly Manic Monday!

In your coffee, your smoothie, baked goods, or simply in a glass

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Hey everyone, and welcome back to the Can I Have Another Snack? Podcast where we talk about food, bodies, and identity, especially through the lens of parenting. I'm Laura Thomas, I'm an anti-diet registered nutritionist and I also write the Can I Have Another Snack newsletter.Today I'm sharing part 2 of my conversation with Professor Karen Throsby, author of Sugar Rush.  If you're just joining us then make sure you go back and listen to part 1 of this episode before you jump into this one. We talk about mortified mothers, how removing sugar from the diet is gendered work that falls on women, and how the certainty around the ‘badness' of sugar belies a lot more doubt and ambiguity coming from the scientific community. So go back and check out part 1 if you haven't listened already. Today we're getting into why the so-called ‘war on ob*sity' has to constantly reinvent itself to stay relevant, and how it fails to meet its own objectives. We also talk about how ultra-processed foods are quickly becoming the new sugar and how that conversation fails to acknowledge the role that convenience foods play in offering immediate care or the privilege in being able to eat for some nebulous future health. And we couldn't talk about sugar and not talk about Jamie Oliver and the sugar tax.INTROBefore we get to Karen, a super quick reminder that all the work we do here is entirely reader and listener supported and the podcast is my biggest operating cost. I will do everything I can to keep it free and accessible to everyone, and you can help by becoming a paid subscriber - it's £5/month or £50 for the year (and you can pay that in your local currency wherever you are in the world). Paid subscribers get access to the extended CIHAS universe including our weekly discussion threads, my monthly column Dear Laura and the whole back archive. You also support the people who work on the podcast, and help ensure we can keep the lights on around here. You can sign up at laurathomasphd.co.uk and the link is in your show notes. As always, if you're experiencing financial hardship, comp subscriptions are available, please email hello@laurathomasphd.co.uk and put the work ‘snacks' in the subject line and we'll hook you up. Thank you as always for your support and for making this work possible.Alright team, I know you're going to love the second installment of this episode so let's get straight to it - here's part two of my conversations with professor Karen Throsby.  Here's the transcript in full:MAIN EPISODELaura: Karen, I want to come back to this idea that you articulate so well in the book. You say that “the so-called war on ob*sity has been unable to warrant its core empirical claims” – I'm quoting you now, “and has been a notable failure when measured against its own goals of sustained population level weight loss.”Can you explain how in order to sustain itself, the war on ob*sity had to reinvent itself like Madonna? By casting a new villain…and kind of talk about that arc a little bit? Karen: Yeah. So if we think about, I mean, obviously the sort of attack on fat bodies has, has a very long history, but if we think about its most recent history in, in the form of the war on ob*sity, which dates to around the turn of the millennium as a new kind of intensified attack where dietary fat was seen as the core problem.Sugar has always been seen as a problem. We can even go back to the 1960s and the rise of artificial sweeteners. and their take up in the diet industry. So it's always been there as a problem, but it was really fat, fat, fat, fat, fat. And that's why, when I looked at the newspaper articles, sugar was hardly talked about because the focus was different.And I think what we get is then with that repeated failure, where there has been a base, I mean, there's…in the UK, there's been a leveling off of ob*sity rates, but it doesn't meet the aspirations of the attack on ob*sity. It has been a failure. And I think it runs out of steam because it's not achieving the change.And, and yet you get this kind of constant hectoring and sort of constant renewal. I can't…there's been…I can't remember. It's like 17 policies or something, you know, in the last 20 years. And it's, you know, none of them are successful, have been successful. And then, so we get to about 2012, and one of the things that happened in the UK, of course, was the Olympics, where there was a lot of anti-ob*sity talk.It was seen as a way of refreshing the war on ob*sity, and I think that partly opened the door. Laura: Yeah. I'm sort of smirking, because I was in the States at that point doing my PhD, so I kind of, like, missed a lot of what was going on here, around 2012 in the Olympics. So yeah, it's really interesting that you're, you're not, you noted that, that that kind of anti…Karen: Like a core, a core justification for the, for funding, you know, a mega event like the Olympics was that it would boost sport, which would boost attempts to reduce ob*sity. And so you've got that in the background, you've got the fact that it is losing steam, you know, and so it needs to find another, another enemy, something to pick it back up again. And sugar, I think…because at the same time, as I mentioned earlier, we've got austerity measures being consolidated through the Welfare Reform Act in 2012, all of those welfare cuts in place. So then the idea of sugar, and the kind of an austerity worked really well together, the idea that individuals should make small economies to get by to manage their own consumption, that you shouldn't over consume because it costs the state, it costs other people money. And so those narratives came together perfectly and sugar just became this, this model enemy for the moment.And then what we see then is the rise of interest in the sugar tax. which was announced in 2016, which is the peak in the newspaper coverage, and then was launched in 2018. So in a, in a sense, the history of the social life of sugar during this moment is an arc that sort of covers the rise to the sugar tax and then its implementation.But all of the expectation that had been laid on fat is then laid onto sugar as the problem. If only we can solve this problem. And so again, as I said before, it creates this erasure of the absolute complexity of food and eating. The idea that food is only ever swallowing and metabolising, it's, you know, it's so social, it forms so many social functions around love, care, comfort, you know, all of those things that it's just completely inadequate.And then what we've got now is a tailing off. And actually it tailed off during the pandemic, there was a little peak at the beginning, if you can remember when Boris Johnson launched an anti-obesity policy, when he came out of hospital, he was blaming his own body size on the fact that he'd been very unwell. And so we saw a little peak then, but it's basically dropped off now.So in sort of 10 years, we've had a sort of complete focus on sugar and then this tailing off of interest in it. And I think now what's coming in instead is ultra processed food is now filling that gap, but it's folded sugar into it because obviously ultra processed food is, as almost all, I mean, has always got sugar in it. And so it's picked up the sugar as it's gone. So it's, all of that is still there, but it's now being talked about in terms of ultra processed food.[SMALL PREVIEW OF FIRST UPF ARTICLE]Laura: I imagine that what you, you might say about kind of almost this like third phase of the, the ‘war on ob*sity' in terms of who or what is responsible, because there almost has to be this singular entity that we can point at.And at the same time, I think it's so interesting that ultra processed food has just kind of subsumed every kind of nutritional villain that we could have. Fat, sugar, sweeteners, and just the complexity within the concept of ultra processed food in terms of just from a lay perspective, right? To try and wrap your head around what is and isn't.I mean, I have a PhD in nutrition and I struggled to get through the NOVA documentation on ultra processed food. And to bring it back to the sort of gendered aspect of this for a second, something that I noted that…so Carlos Monteiro is the guy, right, that developed the NOVA classification. I'm not sure if you've read much around this.I don't know if this is a book that's in the works for the future, but one of the things he said is that ultra processed food is the undoing, basically of the family meal. I mean, there's…there's a lot that we could unpack there in terms of, like, the sort of putting a family meal on a pedestal and how that even has sort of classed and, you know, all kinds of connotations.But, I mean, as a mother of a small child, to my thinking, actually, ultra processed food saves our family meals, right? Like, it makes it feasible to get something on the table while you have, you know, a child kind of hanging around your legs begging you to play with them. All of the, kind of, the rhetoric from Carlos Monteiro and the men of science, it kind of, it misses the piece of labour, around labour, which we've talked about, but it also misses this piece of just how we're all just struggling to survive in late stage capitalism, and how none of us in our lives have the conditions available to us where, you know, we have affordable childcare or family close by because we're living in these like hyper isolated, splintered, you know, individual houses, and we have no community and I think there's this a piece that gets missed out of this conversation about the bigger, broader social structures that we're living within, which I suppose, you know, speaks to the thesis of your book.So yeah, I was just tying it back to some of my observations around ultra processed food, so it's really interesting that you've gone there and I'm curious to hear what additional thoughts you have about that?Karen: Yeah, I mean, I think for me, the, the alarm that goes off for me when I hear this talk about ultraprocessed food is very similar to my alarm around the way the sugar, that sugar is talked about. It's carrying a lot of weight that it's, it's being now framed as again, the problem. But now it's a very different kind of problem to sugar. So we know that sugar is in a lot of foods. If you go to a supermarket, it's, you know, there's a considerable proportion of the foods will have added sugar.But there's a real difference there between, say, observing that, where you could, for example, purchase lower sugar items and so on. But to say that, I mean, what is it, 60 to 80 percent of, of food that we eat – this is the figure that we get, I mean again, who is we? – is ultra processed food and we shouldn't eat it. What, what do they expect people to eat?Are they seriously suggesting that people take out 60 to 80 percent of their habitual diet?Laura: Well, I have an answer to that actually, Karen. So Gyorgy Scrinis, who I know you reference a lot in your book, he thinks that we should all… well, he had two recommendations from one podcast I listened to. One was that we should all, there should be lots of markets everywhere that people can just pick up food, fresh food, right?And secondly, he also thinks we should all be able to go into our garden and pick a salad. Karen: Right. I mean, it's a lovely fantasy. It's a lovely fantasy. Promised on the labour of women, again.Laura: I would love to have a garden, first of all, that I could be able to do that. Karen: Lots of people don't have those gardens. They don't have farmer's markets.It's a lovely fantasy. It's probably not a bad idea, but realistically, people can't do that for all kinds of complicated reasons. And I think what gets lost there is, I think, the idea of health in the present. So, for example, we know that, when I talk about the, we, you know, the, we are eating this, what's often meant there is they are eating this, right?We know that a lot of the people, the, the big figures in the anti UPF field are not and yeah, they're not eating it. So they are eating it and there is this complete lack of understanding around, for example, if you have no money, if you really have no money, if you're very poor, if you're poor in every way, which many, many people are in this country, to feed your child a processed meal that is highly palatable, calorific, that you know they'll finish and not be hungry, is an act of care in the present, that your kid's not going to be hungry. They'll be able to concentrate at school, get a good night's sleep, those things. Whereas those…that act is not credited. So if you were to cook food from scratch or buy an unfamiliar food, for example, and give it to a child. Now I've never raised a child, but from what I kind of understand, children are incredibly conservative and it takes many, many goes at a new food before they will eat it. So if you have no money and you give your child an apple that they won't eat, you can't give them anything else. And so the cost of experimentation is very, very high for people with nothing to fall back on. And so there's lots of reasons. And then we talk about time poverty. It's better to, you know, sit down and grab something that is processed rather than not having the time to cook anything. And so lots of those reasons why people might eat this food. And until you address, I think, the inequalities that are absolutely central to food choice, it makes no sense to actually dictate food choice unless you are prepared to entrench those very same inequalities.Laura: Yeah, thank you for that. I think you articulated it so beautifully with that example around the opportunity cost of feeding a child or, you know, exposing them..we would use the language of ‘exposure' in nutritional science in terms of, you need 15 to 20 exposures before a child will accept a food and even that's horseshit, right?We know that it can take a lot more than that and, and, and even then, you know, the…say they do eat the green beans or the broccoli or whatever it is, that's unlikely to fill them up and stave off hunger for, for that child. So, yeah, I think framing it as an act of care is such a beautiful way to, to put it because, you know, the, the alternative that's being peddled by these, UPF sort of evangelists is that that you're doing something harmful for your child and setting up that binary is so problematic because again, you're just flattening down so much nuance there.Karen: Yeah, exactly that. This idea that food is either good or bad and sugar is…is bad. And if you say it's good, then you must work for the sugar industry. And if you make, if you make a set of claims, as I have, a kind of critical claim where I, I refuse the idea that it's either good or bad, I've never said that it's good or bad, I just get accused of working for Coca Cola.You know, which I'm not, by the way.Laura: Yeah, no, you're, you're an academic and what you're doing is complicating a lot of these things that, that seem….are, I suppose, where the, the rhetoric around them is so, um, binarised and flattened and yeah, just, just, uh, you're, you're asking questions, which I think we need to do a lot more of.Speaking of questions, there is one, one more thing, little topic that I'd like to – I say, little topic, it's not a little topic at all, but one of the things that you, or one of the threads that felt really important in your book that I feel often gets obscured from any conversations about sugar is the really troubling history stemming from colonialism and enslavement of sugar.Can you speak to how nutrition and public health sort of washed their hands of this history and maybe tell us a little bit about that history and, and what happens when we erase it?Karen: Yeah, I mean a lot of people are aware, even though it doesn't come to the fore as much as it should, that there is a terrible history, and in many ways present, attached to sugar.Obviously it was, you know, a central product in, in the slavery, in the slavery trade. It was, um…you know, millions of people were enslaved in the interests of sugar production, um, the murder of, of uncountable people, the dislocation of uncountable people to get sugar. And this kind of partly relates to its, its, its kind of history as a, firstly as a luxury item, and then as a kind of everyday in, in sort of, you know, the, the 20th century, it becomes a, um, it becomes a more everyday item that you know that workers would put in their tea to get to get energy. But also we can even see more recently in, in, say, Australia, for example, there's a really terrible history of indentured labour…so post slavery. At the end of slavery, there was a use of indentured labor so Pacific Island people, for example in Australia, under absolutely horrific conditions, working conditions, of profound racism as well. And these things leave a long legacy. And we know, the legacy of slavery, you know, has led to the marginalisation of people of colour, you know, into the present. And so I think it's an important point. One of the things that bothers me a little bit about the ways it does get talked about is that it gets, there's a couple of books that talk about it as a kind of essentially evil product. Look, it was connected with slavery and now it's killing everybody. Um, as if it's sort of in itself, it was contaminated, whereas in fact, of course, it was colonialism, it was capitalism, that was the problem, not sugar, because we saw things with cotton and tobacco and so on as well. So it's an interesting thing, because in some ways it gets talked about as, well, it's clearly a kind of terrible product, look at its history, and yet at the same time, we don't talk about its history and what the legacy is of that in terms of racism, the legacies of colonialism and also we should also think as well about the present environmental damage of the sugar industry, which, you know, is incredibly greedy of water, for example, and causes a great deal of environmental damage.Which is also always through the lens of colonialism in the sense of who bears the weight of that damage, which areas, which places?Laura: Absolutely. I thought there was a really…I mean, there were lots of really illuminating examples in the book, but one thing – maybe you could speak more to this – is the kind of voyeuristic aspect of Jamie Oliver's Sugar documentary where he acts…he is almost behaving like the coloniser in, or embodying the coloniser by going to Mexico and sort of, you know, as he claims, seeing the damage that has been caused by companies like Coca Cola, but that that is missing a lot of the, the historical context. Can you just describe that probably a bit better than I can?Karen: Yeah, sure. I mean, Mexico has got this, this kind of, sort of unique status in the anti-sugar world as a place where sugar consumption is very high, but was also one of the first places to introduce a sugar tax.And so it's, it's seen as, as a sort of model site – and sort of everybody references Mexico and all the policy papers and things. And what Jamie Oliver did is in this, his documentary about sugar, he went to Mexico and went to the area of Chiapas, which has a very troubled history of conflict and profound poverty, and he actually goes to a family, a family dinner, a family event. It's actually a memorial event for a family member who died and they have, and they cook up a big dinner. And he looks on very approvingly at the food that they're cooking. They're sort of, you know, frying up all these great vegetables and spices. And he, he keeps saying how authentic it is and how, what a great job they're doing.And then we, he starts seeing what they're drinking and they're drinking pop. They're drinking fizzy drinks from the bottles. And also we see, we see several shots of women feeding babies, or toddlers, giving them pop, uh, to drink. And he sort of..his disapproval is so palpable and he sort of looks at the camera like, ‘why would they do this? Don't they know?'.You know, and he seems to have forgotten that earlier he's spoken to an activist in the area who tells him that there is, there is very little drinkable water in the region. And so actually, again, we can see the pop as an act of care, that the kids are being given, you know, something safe to drink.He never asks the next question. And he's got this very colonial gaze, which is…if only these people knew they would make different choices.Laura: Yeah, that's, it's so interesting. And there was another moment, again, that there, I think there were children drinking Coca Cola and with a similar sort of like, Oh my God, don't they know any better sort of stance? It was a dentist! Who said that they saw a lot of children who had been drinking high amounts of, of, like fizzy drinks, sweetened drinks, and that that they…the dentist started asking questions and the one of the, I think it was the mother maybe, or someone in the family had said that they were giving the child a fizzy drink to help keep them quiet. And then the dentist said, well, why do you need to keep them quiet? And they had said, well, because otherwise they will be beaten by their extended family. Karen: Yeah, I think it's the case from, from Alaska actually, that particular case. But what I think what's in…but yes, the point is that the mother giving the baby fizzy drinks was again performing an act of care to protect the child, in terms of present health, the child wouldn't be beaten for crying and so on. But this, this kind of trope of babies being given pop to drink runs right the way through the anti-sugar field as like the worst, the most egregious example. And of course, it's another version of mother blaming. And of kind of…and then it goes through this colonial lens of ignorance. If only they knew…Laura: And then they need these white male chef saviours to come in and…Karen: Exactly. So again, it's about…it's not, I'm not saying that, you know, giving the babies pop is, is a good thing or a bad thing.It's performing a particular function for the people caring for that child. And then it's, it's framed through this colonial lens of: if only these people knew better, and we are the ones who can teach them. Rather than asking, what is it in your life that influences your food choices? How could we make your lives better?Laura: Yeah, that makes giving our children a sweetened drink, you know, a necessity in the first place, what necessitates that. So then, we've talked a lot about this Jamie Oliver character, and I was telling you before we started recording that I now inextricably have the image of Jamie Oliver dancing outside of Parliament playing in my mind whenever I think about the sugar tax.I don't know if you intended your book to be funny, but I found it hilarious, the way that you were just name dropping all these people who I ,like, know through nutrition, but that's that's an aside! But I wonder if you could tell us a little bit more about the sugar tax and specifically the ways that the sugar tax is constructed so that it cannot fail.Karen: So the sugar tax is… if sugar is a problem about which something must be done, then sugar tax was the something, in the UK context. And the promise of the sugar tax was that it would reduce consumption of sugar, which in turn would a) produce more money to use for health projects and b) create health benefits. It would lead to a reduction in ob*sity, diabetes, all kinds of chronic diseases. Okay.But it's set up in such a way that…so its ultimate goal is to reduce illness, right? So to reduce ob*sity – which I don't consider as being illness – but to reduce ob*sity and to improve measures…make measurable health improvements at population level. That's the target. But actually, it doesn't have to do that to succeed. So the first thing it needs to do, the first way it can succeed is by reducing consumption, which is taken as a proxy for expected benefits. So, the sugar tax did reduce consumption of sugar. A lot of drinks were reformulated in advance of the tax to have less sugar. It did reduce purchasing of the high sugar drinks to some extent. Uh, it's a fairly modest reduction, but it is a reduction and that's been mapped fairly, you know, across the board globally in these taxes, right? But there is no evidence of the measurable health impacts that were assumed to follow. And instead what happens is they get pushed into the future. Ah, ‘we haven't seen them yet, but we will see them, especially if we have more taxes'. So the problem is not that the tax hasn't worked, but that there aren't enough of them, so we need to tax sweets and, and other, you know, cereals and things. So there's that way that as long as it reduces consumption, it can't fail. Even if it doesn't produce measurable health effects. The second is financial. So it will produce money, revenue, which can then be invested into, I mean, in our case, it was, they said it would go towards breakfast clubs and sporting facilities. Although when you look across the documents, the number of times over that the money is spent is amazing. And the idea is that you get, then you get health gains by other means. So you'll have breakfast clubs, so kids will have a healthy breakfast. So it doesn't matter if the sugar reduction doesn't lead to health gains because there's a revenue gain that will lead to health benefits.What's interesting is that also can't lose because if, if the tax doesn't raise very much money, it means that the tax has worked to reduce consumption. And if the tax raises a lot of money, you can say, well, it's worked because we can now compensate for the high consumption by investing in health benefits. So…and actually, I mean, there's, there's a whole other set of questions about what actually happened to the money.Laura: Well, that was what I was wondering, because I'm still seeing that there are 4 million children in England who are food insecure. Where are the free school meals for the 800,000 children that…whose parents are on Universal Credit that aren't eligible for free school meals, like…?Karen: And Sustain, the organisation Sustain actually raised some very specific questions about money that they knew had been raised in revenue that hadn't been…that had just been drawn into the sort of, into the wealth of the country. And so there's that. And then the final way that the sugar tax can succeed is its best way…it's the most nebulous way, is that it's seen as raising awareness. That simply by the fact of its existence, it's alerting people to the dangers of sugar. And so in a sense, it doesn't have to produce any of the other benefits because it's raised awareness. And what's interesting about this to me is that that then flings it straight back onto the individual. “Well, we told you, we've signaled it through the sugar tax. You're still not eating appropriately. You're still not feeding your children appropriately.” So it's a kind of abnegation of political responsibility, even while claiming to be taking responsibility by having the tax. So this is my concern about the tax is that it can't fail. And actually it ends up throwing responsibility back onto individuals and. As always, particularly women, where food is concerned. Laura: Yeah, well, that's exactly what Matt Hancock wanted, so he's got his way. But I do, I think it's really interesting that, especially that first part that you talked about, the sort of constantly moving goalposts and, you know, oh yes, we'll see these these benefits in the future. And it just all feels so nebulous. And, and then that being used as justification for us needing more and additional, you know, taxation, again, sort of obfuscating from all of the social and structural things over here going that, that nobody is addressing. Karen: I mean, you can think about the attack on sugar and, really on the, on the war on ob*sity more generally, as it's a very future oriented project. The benefits all lie in the future. If I give up sugar now, I will experience these, these benefits in the future, which is in itself a profound active privilege. And that's why I kind of mentioned the, the healthcare in the present of giving your child a bag of chips or something that will fill them up is being an active healthcare in the present because they don't have the luxury to invest in the future in the way that is being determined, um, in these prescriptions to give up sugar.Laura: And simultaneously you see this sense of urgency on the political side of things, even though these alleged benefits to people aren't going to be seen for years and years in the future, but the sense of urgency in terms of policymaking and you get these very off the cuff, ill thought-out, you know, not thinking about the potential collateral damage of these policies just for political gain.Yeah, we're all just collateral damage in this.Karen: I mean, interestingly we're not all collateral damage, it's particular groups of people are collateral damage. Laura: Well, that's true.Karen:…is the really salient point – I agree with you – but that's the really salient point that the weight of this damage does not fall evenly. And that's where my concern, that's kind of where the book really tries to focus, is where the weight of those exclusions falls. Laura: Yeah. No, absolutely. That's so on the point. So thank you for that. Karen, before I let you go, I would love to hear what your snack is. So at the end of every episode, my guest and I share what they've been snacking on. So it could be anything, a show, a podcast, a literal snack, whatever you have been snacking on lately. So what have you got to share with the listeners? Karen: Okay. So, so mine is a…it's an activity, really. So I love to swim and I swim in an outdoor pool, which is unusual in the UK, at a health club. And just, just recently…I swim in the evening and it's got very dark, but it's been very autumnal and the leaves have been kind of falling while, and the, the, the pool is surrounded by trees and it is the most peaceful and delicious space at the end of a very busy day to just go into the pool and be surrounded by this. It's very cold. The pool is warm, but the air is very cold. And it's a very particular moment that happens in the autumn where you get this beautiful colour and the sort of mist is rising off the pool. And it's the most peaceful, relaxing space at the end of a difficult day or a long day and I just look forward to it all day and then I just love…the first 10 minutes of that swim is just, is the best moment ever. So that would, that's my, that's my snack.Laura: So I'm sitting here so envious of you right now because I know exactly what you're talking about. I live, like, a five minute walk from a Lido. here in London. It's very close, but I'm navigating some pelvic pain. I haven't been able to go for a swim for such a long time, but I know exactly that moment that you're referring to, which, um, yeah, it's so lovely when… apart from when you get to the stage in autumn where they, like, leave out baskets and with the idea that you gather up leaves as you're going. Karen: But I love the leaves being in the water. I love having the leaves in the water and it's just, it's such a comforting space for me.Laura: I agree. There's something really holding, containing about being in the water. So my snack is…it's an actual, literal snack. But it's an anticipatory snack because every year…so my brother lives in the States, and every year we do like an exchange of like, I send him a bunch of, like, Dairy Milk and all these like chocolates, and he sends me stuff from from the US, so I've sent him with a list of stuff from Trader Joe's. So I'm vegan, which I believe you are as well. I just ask him to, like, clear the shelves of any, like, vegan shelf stable snacks and just box them all up and send them to me. So I know I have, like, peanut butter pretzels and the almond butter pretzel. They're like these little nuggets filled with peanut butter and almond butter, but like a pretzel casing. So I know that they're coming and they're so salty on the outside. Public Health England…I can see Susan Jebb is just, like, screaming at me right now. But it's okay. So yeah, I'm looking forward to getting that. By the time that this episode comes out in January, I will have had my snacks.Karen: You will have had your snacks. That is fantastic. Laura: Karen, before I let you go, can you please tell everyone where they can find your book? Actually say the title of it! And where they can get it and where they can find more of your work.Karen: Yep. So the book is called Sugar Rush: Science, Politics, and the Demonisation of Fatness. And it's published by Manchester University Press and you can buy it through their website. And if you want to learn more about the work that I'm doing, you can find me at the University of Leeds. If you put my name, Karen Throsby, into the search engine, or into Google, I'll pop up. And there's a list of sort of publications that I've done there and how you can get hold of me as well.Laura: Well, I will definitely link to the book and to your part on Leeds website in the show notes that everyone can find you and learn more about your work. Karen, this has been such a treat. Thank you so much for coming and speaking with us and thank you so much for your really brilliant and important work.Karen: Thank you so much for having me on. OUTRO​Thanks so much for listening to the Can I Have Another Snack? podcast. You can support the show by subscribing in your podcast player and leaving a rating and review. And if you want to support the show further and get full access to the Can I Have Another Snack? universe, you can become a paid subscriber.It's just £5 a month or £50 for the year. As well as getting tons of cool perks you help make this work sustainable and we couldn't do it without the support of paying subscribers. Head to laurathomas.substack.com to learn more and sign up today.  Can I Have Another Snack? is hosted by me, Laura Thomas. Our sound engineer is Lucy Dearlove. Fiona Bray formats and schedules all of our posts and makes sure that they're out on time every week. Our funky artwork is by Caitlin Preyser, and the music is by Jason Barkhouse. Thanks so much for listening. ICYMI this week: “Why Do You Wear Makeup??”* Dear Laura... how do I stop fat shaming my partner's kid?* Rapid Response: Actually, Maybe Don't Say That to Your Kid* Why Are We So Obsessed With Hiding Vegetables in Our Kids' Food? This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit laurathomas.substack.com

-Buying into the Chocolatey Manchester Storm as the play-by-play guy after growing up a Nottingham Panther fan -Starting podcasts is fun and you can make it your own talking hockey and making memories with your friends is priceless -Starting stuff for the 1st time in the world is fun and we are gonna get Crunchies for Adam and Sully in the Storm Shelter (we did) -Playing in testimonials in the UK is fun and participating in Lacho's big day in Nottingham -The Manchester Storm hockey family is full of shed folk and the commentators would like a Boost and Dairy Milk

Hey and welcome to the Can I Have Another Snack? Podcast. This week I'm talking to specialist diabetes dietitian Erin Phillips about all things insulin resistance and type 2 diabetes. Erin shares some background on what happens in the body that leads to type 2 diabetes, why ‘prediabetes' is a dubious diagnosis and the things the keto-bros often leave out this conversation. We talk about why sugar and higher weight aren't the cause of type 2 diabetes, and how there is so much more we can do to care for diabetes outside of cutting carbs and losing weight, especially if you have a background of an ED or disordered eating. Lots of you have requested more content around this topic - let me know what questions you still have after listening to this episode!Find out more about Erin's work here.Follow her on Instagram here.Follow Laura on Instagram here.Subscribe to Laura's newsletter here.Enrol in the Raising Embodied Eaters course here.Here's the transcript in full:INTROErin: I think sometimes a diagnosis of prediabetes or type 2 diabetes can be a traumatic event, especially when it's not in the presence of someone caring and that you trust. Or especially if you have a family history of diabetes where you've seen…maybe some scary things. Which I will – now that I said that – I will add that it's, that's not a definite outcome either, those scary things, yeah.But it can be, that can be really stressful, and that's the opposite of what is helpful for blood sugars.Laura: Hey and welcome to the Can I Have Another Snack? podcast where we talk about appetite, bodies and identity, especially through the lens of parenting. I'm Laura Thomas, I'm an anti-diet registered nutritionist and I also write the Can I Have Another Snack? newsletter.Today's guest is registered dietitian Erin Phillips. Erin's work is grounded in health at every size and fat positive nutrition. She has an advanced certification as a diabetes specialist and has spent most of her career working with people living with all types of diabetes. She has a private practice that focuses primarily on the intersection of diabetes and eating disorders. She works with people living with diabetes through individual counselling, as well as providing consultation to clinicians looking to be more grounded and confident in supporting their clients and patients with co-occurring diagnoses of diabetes and eating disorders. So I've had a lot of feedback from newsletter readers and people who listen to the podcast saying that you'd like more information about weight-inclusive approaches to so-called prediabetes – which we'll get into in a minute – insulin resistance and elevated glucose levels as well as type 2 diabetes. Most of the advice out there centers on carbs. So I was excited to talk to Erin about why these approaches are not only unhelpful for a lot of folks, but how they can be harmful. And why you don't need to get sucked into diet culture to care for yourself. In this episode, we discuss why type 2 diabetes isn't caused by too much sugar or having a bigger body, why pre-diabetes is a fake diagnosis, and why you don't need to cut out carbs to manage your blood sugar. I'm so excited for you to hear this episode. But before we get to Erin, I want to remind you that the Can I Have Another Snack? universe is entirely listener and reader supported. If you get something out of the work that we do here, please help support us by becoming a paid subscriber. It's £5 a month or £50 for the year. And as well as getting you loads of cool perks, you help guarantee the sustainability of this newsletter, have a say in the work that we do here and help ensure I can keep delivering deeply researched pieces that provide a diet culture-free take on hot nutrition topics like ultra processed foods, the Zoe app, and the deep dive on folic acid and folate that I just did recently.All of those you can read at laurathomas.substack.com if you haven't already. And if you're not totally sold yet then maybe this lovely review that I got recently will help convince you. So one reader wrote: “I feel so lucky that I found your work around the same time I started feeding my kid real food. It saved me so much angst and has allowed me to relax and really enjoy seeing him explore eating. Your essays on sugar especially was a game changer. I'm sure it won't always be plain sailing, but I feel so much more prepared to ride the waves of his changing appetite. and tastes as he grows, accepting them as a feature and not a bug.So hopefully he can have a much more relaxed relationship to food than I had for a long time. And I pay my £5 a month because I so value the work you put into your writing and think it's worth paying for. There's a lot of free advice out there, but I never know what I can trust. This is such a safe haven.”So yeah, it's £5 a month or £50 for the year. You can sign up at laurathomas.substack.com or check out the show notes for this episode. And if you can't stretch to a paid subscription right now, you can email hello@laurathomasphd.co.uk for a comp subscription. No questions asked. You don't need to justify yourself. Just put ‘Snacks' in the subject line. This is actually going to be our last podcast of the year. I'll be back in your ears in January with brand new guests. Paid subscribers will continue to hear from me in your inboxes and in the group chat, where I'm going to be holding space for all the venting and screaming at diet culture shit that gets dredged up over the holidays and into January. If you'd like to join us, you can sign up at LauraThomas.substack.com. Otherwise I'll speak to you in January. Okay, team. Over to Erin. MAIN EPISODE:Alright, Erin. Can you please start by telling us a bit more about you and the work that you do?Erin: Yeah. I am a registered dietitian. Well, in the United States, based in, um, the Seattle, Washington…I was gonna say, the ‘state of Washington'! And I'm also a certified diabetes care and education specialist. It used to be a certified diabetes educator and they wanted to add more letters. So I'm in private practice and I focus on working with people with diabetes and eating disorders at the same time, or people who had a history of an eating disorder and then were recently diagnosed with diabetes but don't want like It wouldn't be helpful or safe for them to go to just any diabetes educator.So those are the folks that I work with.Laura: Okay, so you're kind of working at that intersection between eating disorder care and diabetes care. And I think, like, what's important to highlight, which people might not be...aware of or familiar with is the idea that people who have type 2 diabetes, I would say in particular, but all forms of diabetes are at a heightened risk of disordered eating and eating disorders. And does that relationship…? No, it doesn't go the other way, does it?Erin: I think it does.Laura: You think it does?Erin: I think it does. There isn't a lot of research on it, but clinically, I absolutely see that.Laura: Okay. That's interesting. Erin: And eating disorders and gestational diabetes. I was talking with a colleague about this, that we see people with a history of, of an eating disorder, it feels like are at much higher risk of gestational diabetes.But the research…I don't, I haven't looked into the research on that, but we definitely see it clinically.Laura: Yeah, that's an interesting observation that you've noticed. So, you use this term diabetes educator. We don't have that here so it might be helpful to just kind of explain a little bit about what that is and then maybe we can unpack what exactly we're talking about here when we talk about diabetes and sort of associated terms.Erin: Yeah, yeah, yeah. Thanks for clarifying that. I love talking to people in other countries to learn about like, what do things look like there? So, a diabetes educator, I know they have them in the States and in Canada, maybe Australia, but basically what it is, is...Laura: Just to clarify, like, okay, in case my, like...dietetics colleagues are all like yelling at me right now. We do have dieticians that specialise in diabetes, but it's like the diabetes educator title is kind of a, like a bolt on right to your, your like baseline nutrition training. Is that right?Erin: Yes. Yeah. Yeah. Yeah. So here to become a. a certified diabetes care and education specialist – that's such a mouthful! You, yeah, you need, I think it's 2000 hours of working with people with diabetes after you've become, become a dietitian or you can be a social worker, you can be a pharmacist, you can be a nurse. There's lots of nurses that are diabetes educators. So you get those practice hours, you get continuing, I don't know how many hours of continuing education a lot. And then you take an exam, right? Then it's like, well, at least here, like the dietitian renewal where every five years you renew by getting enough continuing education credits.Laura: Okay, so it's safe to say you know a lot of stuff about diabetes.Erin: Yes, I think so, yeah.Laura: It's kind of your thing. So, I really wanted to talk to you specifically about type 2 diabetes today because, 1) there seems to be a lot of confusion about it. 2) It kind of gets bundled up with a lot of anti-fat bias and carb-phobia and diet culture. And then 3), it's something that listeners of the podcast and readers of the newsletter have requested that we talk about. Would you mind starting by just telling us what exactly type 2 diabetes is, and how it relates to concepts like prediabetes and insulin resistance? So that's a big question. Where feels like the best place to start?Erin: I think actually starting with insulin resistance, because I think of that as kind of an umbrella and then prediabetes and type 2 diabetes fall underneath that umbrella. Yeah. So, insulin resistance is a term that means…so all humans have glucose floating around in their blood at all times. That is the main source of fuel. It's so funny to look at you while I'm talking about this because I'm like, you know this! But anyway, all humans have glucose floating around in the blood. It's our main source of fuel for the body. And then for glucose to get into our cells, we need insulin. And I always use the analogy of: insulin is the key that unlocks the cell to let the glucose in. And so insulin resistance is where that key gets a little, like, sticky or…kind of like the key to my car right now that I have to wriggle it the just the right way. So it can take a little bit longer for the glucose to get into the cell. It still happens but it just takes a little bit longer.So that is insulin resistance and that is one of the key features of both ‘prediabetes' and type 2 diabetes. Often, when I say ‘prediabetes', I do bunny ears or air quotes because it's a misunderstood term and we can totally get into that later. But so type 2 diabetes is where a body has either lived with insulin resistance long enough or something else has happened that has made, in addition to insulin resistance, glucose levels get high enough in the blood to meet this diagnostic criteria.And we've actually…this is something I love sharing with people because often type 2 diabetes is just like, all we focus on is insulin resistance, but there's actually at least 10 other changes in the body that lead to elevated glucose levels that are going on in addition to insulin resistance.Laura: Okay, before we go on, I want to actually reverse and back up a little bit here, because…so you talked about how we have glucose in our bloodstreams that needs to get into our cells all the time.That's like everybody, always – even if you're like a keto bro. What I just wanted to make really clear for anyone who's totally new to these conversations is that glucose…it gets into our bloodstream from the food that we eat and it's a sugar, right? So I think those are two important points to clarify, that we consume food, it gets broken down and digested and absorbed across the gut lumen. And that's what raises our blood glucose levels. And then insulin is the hormone that's secreted by the pancreas that unlocks the door to the cell, to let glucose move into the cell, so we have energy, so we can do things, so we can go about our business as being humans. Sometimes what can happen is that the door gets a little rusty, or the key gets a little rusty, and it's harder for that insulin to get into the cell. Is that like a fair summary of... Wow. What's going on? Erin: That was beautiful. I was nodding furiously.Laura: Yeah. Yeah. Yeah. It's almost like I know something about this! Right. So then can you tell us a little, like – I think you alluded to this – but maybe speak to it a little more to how the kind of the cells get rusty and how it's harder to shift insulin into the cells.Can you talk to us about what happens next? Maybe some of the symptoms people might experience and then what's going on physiologically as well.Erin: Yeah. So when a body is experiencing those like rusty cell doors, there's a lot of different hormones that are actually involved in not only glucose regulation or blood sugar regulation, but just metabolism.So glucose regulation is just one part of metabolism. And when I say metabolism, I mean using energy from food and turning that energy into energy for the body and then using energy to the body.Laura: Yeah, thank you for clarifying that because this is something I come up against a lot where like metabolism is used as this kind of catch-all phrase to mean how quickly your body burns energy or it's like this really diet culture-y kind of thing.But when you and I are talking about it... I think we're talking about all the biochemical processes that are going on inside your body, all these cascades of reactions and like how a nutrient that we ingest in food or in a supplement winds its way into our body and becomes part of these chemical reactions that are going on, like, deep inside our tissues.Erin: Yep. Yeah, that good old Krebs cycle. So when the cell door gets rusty, that's a big kind of flag for the body, I guess you could say, for the metabolic process. So, I think you mentioned the pancreas already. So the pancreas is the organ in the body that produces the hormone insulin, along with other hormones. When the pancreas notices the cell doors getting rusty, the pancreas will say, Oh, that's cool. I got this. And we'll start producing more and more insulin because the signal that the pancreas is getting is from the cells. The cells are saying, we're not getting the glucose that we're wanting, that we need, that we need to survive or not getting it as quickly or as much. And so then the pancreas starts producing more and more insulin.Laura: So it's trying to, it's getting the message that there's not enough insulin to, to get the glucose from the bloodstream into the cell so it starts to produce more. And can you maybe speak to the impact that this can have on the pancreas? Is it helpful to explain that a little bit?Erin: Yeah, yeah, I think so, because I think that's also something that people don't think about or aren't explained. Yeah. So the beta cells are the cells in the pancreas that produce insulin, and as they produce more and more insulin, they start to, after... I should say after decades of producing more and more insulin, those beta cells start to kind of poop out.Laura: Yeah, they get exhausted.Erin: Yeah. That's a better word.Laura: Crap out, poop out, exhaustion. Yeah, like ultimately they're working really hard for a really long time and that takes a toll, I think is what we're saying.Erin: Yeah, they start to go on strike, like they're doing the work of more…Laura: Like the teachers and the nurses and the doctors and the train drivers and yeah, we're having a lot of strikes here at the moment.So yeah, it's almost as though governments are failing globally, right? Almost.Erin: Yeah, you have to laugh because otherwise you cry! So the pancreas starts to get exhausted, in the research that's called beta cell exhaustion or beta cell failure. So the pancreas isn't able to produce quite as much insulin anymore.And after decades and decades and decades, the pancreas will not be able to produce enough insulin to meet the needs of the body. And that's when I say, store bought insulin works really well for that.Laura: Store bought! I love it. I love it because to me that just feels like a much kinder non-judgmental framing of what I think is…often a condition that is attached with a lot of shame and judgment. Like, yeah, there's, there's a real narrative that if you get to the point where you need the store bought insulin, that that's a failure.And there's a lot of research and a lot of conversations at the moment about this idea around ‘remission' and, you know, ‘reversing diabetes' and, and all of those kinds of things, which we're going to speak to a little bit in a minute, but I think that just adds so much to the shame of needing the store bought insulin. So yeah, that just feels like a really kind kind of framing around that. So let's see, we've talked a little bit about the mechanisms whereby we find it harder to get glucose into the cells over a long, long, long period of time that can kind of exhaust the pancreas, which means that we might need to get that store bought insulin. But there's kind of a wide spectrum between, like, the cells starting to get rusty and getting to the point where you might need insulin...endogenous? Exogenous! Exogenous insulin.Erin: That's why I say store bought!Laura: Store bought, yes. And I think that's where maybe this idea of like prediabetes comes in. And we've, you've talked about how that's maybe not the most helpful label.I suppose what I'm trying to say is that there's a period where somebody might have some insulin resistance, might have elevated blood glucose levels. But it's not considered high enough for a type 2 diabetes diagnosis. So could you explain what's going on there and why that's a contested term?Erin: Yeah, yeah. So if we think about a timeline of a body experiencing insulin resistance, the first thing that will happen is the insulin resistance And then the next thing that will happen…I shouldn't say will, that's the biggest thing that I don't like about the term pr diabetes is this, that it, it makes us think that it will happen.So what could happen, a body experiences insulin resistance. What could happen is that their glucose levels start to increase to a level where they meet the prediabetes diagnostic criteria. And then, the assumption with the term prediabetes is that that means eventually, unless you do something, like in big, bold, scary letters, that eventually, your body will meet the diagnostic criteria for type 2 diabetes.But what research shows is that that's not, that's not the case. I'm maybe I'm getting ahead of myself.Laura: No, I know. That's absolutely…I think it's a really important point. And so I have, and Erin, you can tell me if this isn't quite right, but my understanding is that progression from prediabetes to type 2 diabetes is less than 2% per year or less than 10% in 5 years.And I also have another statistic that 59% of people with prediabetes return to normal blood glucose values between 1 and 11 years with no treatment at all. Does that corroborate with your understanding? .Erin: Yeah, yeah, I recently was looking into this research and that sounds like exactly what I found. And it really depends on where you look and what study you look at and what population they were looking at. But the, the biggest takeaway for me was that it's not…Laura: It's not a done deal.Erin: Yeah, someone's body can just be in that prediabetes range forever or um, either forever or they can go back to below the prediabetes range that it…by focusing on the blood glucose values, we're looking at a symptom and we're not really looking at what's going on underneath.And so it's, I find that less, less helpful for that reason.Laura: Yeah, absolutely. So I think what we're saying is that prediabetes is somewhat of a dubious diagnosis, and I'd be interested to hear your thoughts on this too, but my sense is that like, giving that label can create a lot of shame and create stigma.It freaks people out, is my... experience of working with clients who their doctors have flagged that they have elevated blood sugar levels, let's say, and then….we know that stress and anxiety is not great for blood sugar management, so like, I mean, yeah, do you have anything to add to that? Like, what are your thoughts on that?Erin: That's exactly what I see in my practice and what I saw when I worked in a GP's office as well, that people are freaked out by either, either one of those labels and…yeah, stress and worry and anxiety and trauma. I think sometimes a diagnosis of prediabetes or type 2 diabetes can be a traumatic event, especially when it's not in the presence of someone caring and that you trust, or especially if you have a family history of diabetes where you've seen maybe some scary things, which I will – now that I said that – I will add that it's, that's not a, what's the word? That's not like a definite outcome either of those scary things. But it can be, yeah, it can be really stressful and that's the opposite of what is helpful for blood sugars.Laura: Yeah. Tell us a little about what the difference between a ‘prediabetes' diagnosis is versus a type 2 diabetes diagnosis? Is it just a difference of the level of sugar in the blood?Is it, is there a factor of time or like, is time factored into that? Like how long it's elevated for? Can you maybe speak to how, you know, you go from ‘prediabetes' as it were to type 2 diabetes?Erin: Yeah, that's a really good question. The way that I think about it is just in the diagnostic criteria, which is for a type 2 diabetes diagnosis, your blood sugar needs to get so high in the States, we usually diagnose it based on an A1c.So an A1c is usually what we use in the States to diagnose both prediabetes and type 2 diabetes. And here a type 2 diabetes is diagnosed at 6.5 and prediabetes is diagnosed at 5.7 up to 6.4. So ours is actually lower than yours in the UK and lower than Canada and lower than the rest of the world, basically.Laura: I feel like that's probably a really important and intentional thing, and we could probably go off on some conspiracy theories there. Erin: I have many. Yeah. Laura: Yeah, maybe it would be helpful to just briefly explain what HbA1c is, or A1c, and how it's measured and, like, what, what it's measuring. Erin: Yeah. A1c, I call it A1c, but you guys call it HbA1c. Should I say HbA1c?Laura: No, it's, it's fine. And I don't, I don't know why I call it that because I did my dietetics training in the US but I, I dunno, who knows, who knows?Erin: I've noticed everybody calls it something a little bit different.Laura: So, because I guess the HB refers to it being the hemoglobin is the hemoglobin one. But it's the same thing. A1c is easier, so let's just go with that. Erin: Okay, okay, cool. So A1c is a measurement of average glucose levels over the past two to three months. And the reason that it's average and two to three months is that as hemoglobin, so hemoglobin A1c is the full name of the lab value.As hemoglobin is part of our red blood cells, so in our veins and arteries, our red blood cells are floating around and glucose is also floating around. And so as glucose is bumping up against those red blood cells, it leaves a little bit of stickiness of glucose on the red blood cells. And then red blood cells live for 60 to 90 days, so that's 2 to 3 months.So then when they draw blood to check an A1C, they measure what percentage of the red blood cells are…kind of have this glucose levels on them or glucose on them. And then they can give us that A1C measurement in percentage form. So like 5.7 means... That according to the United States, we're classifying that as prediabetes and then 6.5 is type 2 diabetes. And the reason that we diagnose type 2 diabetes or all diabetes at a 6.5 is that long, long, long term research…or we followed, not we, I'm not part of it, the fancy researchers have followed thousands of people for decades and found that if blood sugar stays kind of in that 6.5 to 6.9 range, risk of those scary things like blindness or kidney disease or circulation problems is very, very, very, very, very, very low, basically the same as people without diabetes. So that's why we diagnose it at that, what I think of as like a pretty conservative level, because we want to keep people from experiencing those scary things.Laura: Absolutely. HbA1c is a sort of medium-ish term measurement of your average blood glucose levels, whereas if we were to just do a blood test randomly at any point in the day, there are like a bajillion different factors that could influence, you know, whether it's a high reading or a low reading, like how recently you ate, it can, you know, it can vary according to a whole bunch of different things.So a better way of measuring blood glucose is to look at that value over a slightly longer period of time and get that average, even though there are still some issues with looking at that number, but it's, it's a better number than, than just doing a random blood glucose test. So we've talked a little bit about insulin resistances, what prediabetes is and what type 2 diabetes is. There is this really pervasive myth that type 2 diabetes is caused by eating too much sugar. What do we know about that? Is that true?Erin: Absolutely not. Absolutely not.Laura: That was such a leading question, right?Erin: Is that true? Tell us! The way I think of that is that it's a real, just a misunderstanding of, of the complicated nature of type 2 diabetes – and when I say complicated, I mean, like referring back to those 11 different changes in the body that I mentioned earlier.Laura: Oh, so tell us about that because you, we said we were going to come back to this. What are the different changes?Erin: I can't even remember them all off the top of my head, but some of them are…the insulin resistance is one, the kidneys are responsible for filtering out our glucose when there's too much. And in type 2 diabetes, the kidneys start holding on to more glucose than we would want them to.Another is a decreased level of incretin hormones. So, GLP 1 is an incretin hormone. GIP is another incretin hormone, and those hormones are responsible for helping regulate glucose levels. And, and many people with type 2 diabetes and someone with prediabetes, they have a decreased level of those hormones.Laura: Okay, so I guess what, what you're saying here is that we often just focus on the changes to the pancreas and insulin, which is what I was asking you about before, but actually there are systemic changes that are going on throughout the whole body, right? Is that what we're saying? Erin: Yeah. Laura: Okay.Erin: Yeah. And those are absolutely not caused by eating, quote, too much sugar or eating sugar.Laura: Right, right, right, but because what we're dealing with is elevated blood glucose levels, the sort of obvious, or what people think of is the obvious pathway, as well…it's too much sugar in the diet, therefore your blood sugar level is too high. But what I'm hearing you say is it's just not as straightforward as that.Erin: Absolutely, yeah.Laura: Okay. Anything else that you wanted to add about, like, that particular myth, or?Erin: I wish I had more, like, definitive, like, it, that is not true because X, Y, Z, but you can't disprove a myth with research, you know what I mean?Laura: Yeah, yeah.Erin: Like, if somebody was like, yeah, unicorns exist, I'd be like, I don't know how to prove that to you. Because I can't show you, like, there is not a unicorn here.Laura: Yeah. Yeah. Yeah. No, I hear you. But I guess, like, what I would want people to take away from this and understand is that, like, you didn't cause your type 2 diabetes, like, you're not to blame. And, you know, similarly to how there are all different changes in the body that take place when somebody has type 2 diabetes, there are all sorts of factors that contribute to and help explain why somebody might develop type 2 diabetes. And they are everything from, you know, stress and sleep and things that, you know, often get called like lifestyle variables, even though that in and of itself is problematic, all the way through to experiencing racism, homophobia, transphobia, anti fat bias, you know, all of these like discrimination and prejudiceracism, homophobia, transphobia, anti fat bias, you know, all of these like discrimination and prejudice. Those things are also going to play a part in our blood glucose regulation, but we don't think of that. We don't think about the social determinants of health. We just think about like, well, you ate too many carbs. Therefore you need to cut out carbs. And this is the advice that people are given, we hear this idea that like carbohydrates cause, in inverted commas, type 2 diabetes, but we've…we also hear that it's caused by being a higher body weight.So, I'd love to hear you unpack that a little bit and, and kind of…yeah, is it a similar thing to what I just said about carbohydrates or is there anything else that you would add to that?Erin: So the thing that I go back to a lot with that, I guess, argument is that there's a really big difference between a correlation and a causation.So the example that I give with that is that as soon as ice cream sales go up, there's also an increase in shark attacks. Like, those things are correlated, but we can't say, we can't draw from that that correlation.Laura: Yeah, that ice cream causes shark attacks.Erin: Shark attacks, yeah. Right. And with that one, there's a really obvious, you know, third factor, which is weather, that contributes to both of those things going up, and it's not quite so clear with weight and, and type 2 diabetes.But there's one theory, which is that weight gain can be a symptom of type 2 diabetes. Another problem with that argument is that it really ignores just the natural body diversity that exists and occurs in the world. There are plenty, plenty of people in higher weight bodies who don't have diabetes and If it were true that higher weight causes type 2 diabetes, then all people in larger bodies would, would have type 2 diabetes, and that is...absolutely not true at all and the research shows thatLaura: And I guess the inverse is also true, right, that people who have a lower body weight, a lower BMI also get type 2 diabetes. And so it's, it's again, not looking at the, the correlation and drawing kind of the cause and effect conclusion, but also thinking about, okay, what other factors are going on that we're not seeing?And I think, to my mind, at least, it goes back to some of the things that I talked about before, some of the things that are, well, a lot of things that are outside of our control, like again, how we are treated in society, and how that, you know, that has been shown to like..even things like the Whitehall studies.Are you familiar with the Whitehall studies? Erin: No.Laura: So the Whitehall studies are kind of what I think Michael Marmot's work on the social determinants of health are based on, whereby they studied like civil servants who worked in Whitehall, which is like part of the government in the UK. And basically they stratified, I think it was mostly on men. Whitehall 1 was mostly done on men, because, of course, we need to know more about men, but this was, this was, these studies were done, done a while back and they have since added women. But effectively they stratified people by like their pay grade essentially, and they found that people who were in a lower pay grade, you know, they all worked in the same place. There was a lot of factors that were very similar about these men. But one of the key aspects was how much like autonomy they had in their job and what their income was. And they found that the people who hadl ess autonomy, so they were like a lower pay grade, basically, even though they had sort of overall similar working conditions, that the people in the lower pay grades had, I think, higher risk of cardiovascular disease compared to upper management and that kind of thing.And so it's a similar sort of effect here. And we also see it with like racism and anti-fat bias that there are all these structural things that contribute to our health in really, really complex ways. So I feel like that is a big part of what happens with type 2 diabetes that again, like kind of just seems to get overlooked by the keto bros.Hopefully some of that rambling made sense, but I'd like to maybe now think about...For anyone who has received this prediabetes diagnosis or a type 2 diabetes diagnosis, like, one of the first line pieces of advice that a GP or even a dietitian might give is around weight loss and around limiting carbohydrates in the diet.Where to start, really, Erin? Like, in terms of both of those. But basically, I would be interested to hear from you. Is that where you would start with someone? Or like, even putting it another way, are those helpful places to start? I mean, again, a leading question.Erin: The short answer is no, I do not find that to be a helpful place to start.You know, I'm really looking at this from the perspective of the population that I work with, who are people who have, who have restricted their eating many, many, many times throughout their life, or engaged in intentional weight loss many, many, many times in their life.Laura: Sorry, I just wanted to clarify as well for anyone who's like newer to the podcast that you say intentional weight loss and when you say that someone who has restricted their food for whatever, like, who has restricted their food, that doesn't necessarily mean someone who has an eating disorder, right? Like, like, what I'm trying to get at that people might not immediately realise is that that applies to people who have been chronic dieters, like people who have been dieting their whole life, right? That also kind of falls under that umbrella, right?Erin: Yeah, absolutely. And most people fall under that umbrella versus the, like, the full eating disorder umbrella. So yeah, it really applies to…most people who have been socialised as female, I would be so bold as to say that most, most people who have been socialised as female and many others have, have restricted their eating or dieted or gone on a lifestyle change, many, many times.And. So, because…I'm trying to think of how to say this without getting too into the weeds of, of, um, like clinical weeds…but because the body is hardwired against famine, what will happen if someone tries this again or says like, okay, I've been told to lose weight and restrict carbs or eat less carbs because I've had this diagnosis of prediabetes or type 2 diabetes, what will happen is things will look, quote, better for a little while. And so that's why, that's why the research shows like, oh, yeah, that's the thing that we need to do is because for 12 to 24 months, things are gonna get better. And when I say better, I mean, glucose levels will go lower.Laura: I was just gonna say because research in this area is generally done over like a fairly short term period where maybe If you're really, like, persistent, you can diet for that length of time, but yeah, so that's kind of, I guess what I'm trying to say is that over that shorter time frame, people, especially if they're given lots of support, like in a research study setting, might be able to continue with a restrictive diet for a bit longer, right? But then what happens?Erin: Yeah, but then the body…since the body's hardwired against famine, the body will start to engage in all of these compensatory mechanisms. Yeah. Basically like that, that carb restriction or yeah, any kind of caloric restriction, but especially carb restriction will kind of start the spring loading effect for the body to protect against that famine at all costs, which means that glucose levels will go up higher than they were before, and weight does the same thing, insulin level, same thing. So If we follow people longer than that 12 to 24 months, what we see is that these metabolic health markers are worse than they were at the beginning.Laura: Interesting. Yeah. So, I guess what, what you're saying is... And I see this in practice as well, is that people, yeah, in the shorter term, they might be able to restrict their eating, they may even lose a little bit of weight, or maybe even a lot of weight in some instances, and then in the short term, those biomarkers might seem as though they're improving.But then, because the body is, as you said, hardwired to, yeah, to protect itself, to move, like, protect itself against starvation, and the body can't really tell the difference between, you know, famine. And self imposed or medically imposed dieting and restriction, it eventually fights back against that in the form of like, it dials up cravings for these foods.It might also…like your metabolism, like all of that, those metabolic functions that we talked about right at the beginning, they start to slow down, which means that you start to maintain your weight or, or even put weight on. And what I see – and I'm, I'm curious if you see this as well – is that that degree of restriction that is often asked of people in these very low carb diets that sometimes get prescribed, certainly here in the UK on the NHS or that a lot that are sort of endorsed by a lot of diabetes organizations even, they cause people to fall into a binge restrict cycle. So rather than having kind of a more…moderate's not the right word, but like having a healthier relationship with food where you maybe are eating more regularly, but maybe in a way that feels more attuned to your body and also caring for yourself in all of these other ways that are really important. I don't want to just put that emphasis on food, but we're talking about food here. That what you end up happening is people restrict, restrict, restrict, but then they can't maintain that restriction forever. And so they end up in a blowout, right? Like where they're eating past the point of comfortable fullness, which can send their blood glucose levels sky fucking high, and I don't mean that in like a shaming way. I'm not blaming any individual person who has been caught in this cycle because it's not your fault. But just to illustrate like how kind of messed up that advice is that it can send people sort of, yeah, into this, this downward spiral of binge restrict, binge restrict.And I think what's kind of important to note here is that you could have someone who has what looks like on paper, perfect A1C, right? But they are binging and restricting, binging and restricting, and that the average blood glucose level over time looks like…you know, on paper, it looks great. But if you were to actually look at what was happening to that person and their relationship with food and how they were feeling, you might see a different picture.Erin: Mm hmm. Mm hmm. Yeah, that's a really good point. A really good point. And to add on to what you were saying about it not being someone's fault, that binge restrict cycle is, is a very predictable result of the exact recommendations that people are being given. People are being given these recommendations to restrict calories, restrict carbs, and that is…the most predictable outcome of that is weight gain, higher glucose, and that binge restrict cycle when we look at the long, in the long term.Laura: Yeah, and I think that there's, there's something kind of psychological that goes on here as well when we ask people to really focus on the minutiae of detail around carbohydrates, around what they're eating, that that in and of itself, like that mental restriction can create, like, what I call the fuck it effect, like, or, yeah, just even the threat of restriction and deprivation can kind of trip a switch for people who have had an experience or had a history of disordered eating or chronic dieting or, you know, even, even people who have just tried to maintain a quote, a healthy lifestyle or wellness lifestyle and it really lead to problems for them.So, Erin, for anyone who's listening to this, who is like, well, my doctor has told me to lose weight. My doctor has told me that I need to cut out carbs or my diabetes nurse or my dietitian. But you're telling me, and actually my lived experience is that that's not a great option for me. Where can people start? Like, or more specifically, like, where do you start with people who come to you with this exact?Erin: The first place I start is by repeating over and over that you did not cause your diabetes. This is absolutely not your fault. You did all the things right, quote, right. Like there's nothing that you could have done differently to make this different, to make this not happen. Because like you were saying, Laura, that's most of the, the biggest factors here are stress, trauma, marginalisation. Those, those are the biggest factors and you don't, those are things are completely out of – and genetics! I didn't, we haven't even mentioned…Laura: Yeah, there's the genetic thing too.Erin: So, I think that's really hard for people to believe because it's the opposite of what they've been told for so long. There's so much of like, if you don't blah blah blah, you're gonna get diabetes. And so I repeat that over and over, that you did not cause your diabetes, it's not your fault. And then the next thing that we talk about is actually eating enough. So making sure that you're nourishing your body enough. Mm hmm. There's a lot of, like, biochemical metabolic processes that we can talk about about the why behind that. But I think we've, we've talked a lot about that today so we can take our words for it. That eating enough is just really, really important.Laura: Yeah, I think there's something there about sort of, you know, if it's available to you, like doing some work maybe around figuring out what your hunger and fullness cues look like, feel like. Because, again, just purely anecdotally, I've noticed that people who are, you know, not so attuned to those signals might, you know, put off, not eat enough throughout the day, so that then it does leave them feeling a bit more vulnerable to bingeing or, you know, like eating in a way that that feels like out of control or chaotic.Not that eating has to be this like super controlled thing, but also just recognising how unsettling and disturbing it can feel, if it feels like you have no say in what's going on as well. So yeah, I love that that's kind of like your, your starting point is like, hold up, are you actually eating enough?Erin: Mm hmm. And I say this in, you know, in this blanket way, talking to you today, because way more often than not, I see that people are not eating enough. And people are shocked at like, wait, I eat that much?Laura: Yeah. And, and I just want to, like, underscore that point. Especially for my clients who are fat or in bigger bodies, plus size, whatever language you feel comfortable using there. When I've said to clients in bigger bodies before, like, I don't think you're eating enough. There is just like a…I don't know, like, just this complete disbelief because it's so counter to what they've always been told, which is like you're eating too much. So, yeah, I just wanted to like flag that as well that like this is not just a thin people thing. That's for everyone.Erin: Absolutely. Yeah. Thank you for highlighting that.Laura: Are there any other like, kind of like, I suppose what I'm thinking of is like low hanging fruit, like things that are like, maybe not easy for people, but like, that might feel more accessible. That's maybe the right word.Erin: Yeah. Yeah, yeah. I think it, you know, really, really depends on the person and their, their experiences with food and movement and the medical system and their body, but some other things that may or may not be low hanging fruit are finding a doctor or a, or a medical team that you really vibe with, or at least that you hate less, we can say, like that feels less terrible. Because one of the biggest, most helpful things you can do with any type of diabetes is monitoring. And when I say monitoring, that can be anything from, well, mostly that's just like checking in with your medical team like quarterly or a few times a year, depending on what's going on for you. And if, if you absolutely dread it, that's not going to happen, right? Like you're not going to be able to be monitored.So finding somewhere that is less terrible, or maybe even someone you vibe with is really important.Laura: Yeah. That's really good advice. And I'm just…I'm thinking about the pathways that we have here in the UK and as far as I know, and it will probably depend slightly on different NHS trusts, but as far as I know you get an annual diabetes review for type 2 diabetes and I'm just thinking like about that in relation to the point that you're making which is that, yeah, having that check in that support just…you know not necessarily like a full review but like just to, yeah, see how things are going and, and see like what you might need, like that might not be available to everyone, certainly in this country. And I'm sure it depends on things like insurance and stuff in other countries, but I guess what I'm learning is just how fucking atrocious a lot of medical…or like not atrocious, that's not what I mean. But like, how under-resourced a lot of medical systems are in terms of like giving people the things that would be most useful, which is again why we're like, here's a diet sheet off you go, and that's not helpful.Erin: Yeah. No. Yeah. Not helpful at all. Gosh, that's, that's so maddening. t's really easy for us here in the U. S. to be like, uh, everywhere else has it better with healthcare, but it's really grounding to hear that not everybody's figured it out.Laura: It's like, what, 13 years of a Tory government? So. It's not surprising that our healthcare system has been absolutely obliterated.And again, it will depend on the area that you're in as to how good that care is. And that's not a reflection on any, like, individual practitioner within that system. Like, we all know how hard they are working and how kind of up against it they are. But what I'm hearing you say, really, Erin, is that, like, the going in hard with, like, weight loss and restricting carbohydrates, that is probably counterproductive to the overall aim of, like, caring for yourself, and that there are some other things that we can, like, think about and incorporate that might…Okay, they're maybe not such a like, go hard or go home approach, but that maybe they're more sustainable. Maybe they're like, kinder and gentler. And I think that reminds me of something that I will say to people if they come to me and they're like, you know, my doctor has flagged this, I'm feeling really stressed is…this is not an emergency. Right, like this is your arm is not hanging off or whatever it is. We can take a beat. And if there's other stuff that you just need to like, get a handle on, like life stuff or whatever it is, like, maybe this isn't your top top priority right now. Like, what are some like, small things that we can do to help you feel like you're caring for yourself or are being cared for that don't sort of, are maybe not going like full throttle, like, you know, what the common narrative is that we should be like cutting out carbs and losing all of this weight. But what are maybe some like softer things that we can start with? Yeah. Oh, well, Erin, thank you so much. This has been really helpful. And I know that you have a ton of resources on your website, on your Instagram that people can dig into. And I'll link to all of that in, in the show notes. I also want to mention that a while back at LCIE, we produced a guide, a weight inclusive guide to insulin resistance, and it has some more information about things like medication, supplementation, and again, some of those like lower hanging fruit things that might be helpful if this is something you're navigating and it has, you know, information about what we talked about today, Erin, the lock and key thing and like the how ‘prediabetes' is a dubious diagnosis. So I'll also link to that for anyone who's interested in the show notes. Okay, Erin, before I let you go, At the end of every episode, my guest and I share what they've been snacking on. So it can be anything, you know, a show, a podcast, a literal snack, whatever it is. I'd love to hear what recommendation you have for the listeners.Erin: Can I share a couple? Laura: Of course! Yeah. Erin: Okay, cool. Well, I'm literally snacking on all things peanut butter, which I don't know if you guys like peanut butter, but I. Just had some peanut butter pretzels again recently and I was like, gosh… Laura: Whoa, whoa, whoa, whoa, are they the Trader Joe's ones? Erin: Yes. Laura: Okay. So last Christmas, my brother sent me like a huge ass box of stuff 'cause he lives in Oklahoma. From Trader Joe's. And it had those peanut butter pretzels in them and I hadn't had them before. And we don't have good snacks here. I'm just gonna say like the snack game in the States is just like…it's so much better than it is here, but I know those pretzels and they're so good. They're so good, yeah.We're gonna do a, like a snack box exchange again this year. So I sent him like, he loves chocolate, so I sent him like a ton of like Dairy Milk and like chocolates from... the UK and he sends me stuff from the US. So like, that's, that's fun. But I'm going to add them to the list because they are so good.Erin: They are so good. And you can, if you're in the States, you can also get them at Costco. Very similar ones.Laura: Okay.Erin: In bulk. Yeah. Big ol thing. So that's what I'm snacking on. My other thing is the podcast Normal Gossip.Laura: Oh yeah! I have heard a couple of episodes of that. And like, for anyone who hasn't heard it, can you explain the premise?Erin: Yeah, they get a story sent in from someone, like a true story, and then they share the story, like they're gossiping with a guest on, and they'll pause a lot in the story where they're like, okay, so this is what's going on, what would you do next? And so there's a little bit of like, choose your own adventure that I think is really fun.And then it's just so silly, but it's really nice to like, have some silliness.Laura: Oh, 100%. In the mess of everything. Do you have, like, a favourite episode that you would... Is there like a standout?Erin: Well, I just listened to one that was a live episode that I think it was like the plant story or something like that.And it was fun because they had a guest where they would ask them what they'd do. And then they'd have people raise their hands if they like absolutely disagreed in the audience. And then. So you just got a lot…there was even more choose your own adventure.Laura: There's like, yeah, more back and forth. Okay. Yeah. Like the plant story. I'm going to get you to send me the link and I will include it in the show notes because yeah, I am deep down a research rabbit hole at the moment looking at folic acid and folate and I'm like digesting all this biochemistry and I find that that happens a lot that I listen to a lot of like podcasts that are related to my work in some way and I forget the podcast can be fun.Erin: Uh huh!Laura: Yeah, I need to get back into that. All right, real quick, mine. So this is just like a fun, festive thing that I came across the other day, which I was looking for some new shoes and I came across gold sparkly converse high tops. Erin: Oh my God. Laura: And they are so cool. So I bought a pair. I don't know if I'm going to…they haven't arrived yet. I'm gonna try them on, but I feel like gold is a neutral, right? Like, it will go with everything.Erin: Oh, that's true. When I first heard you said neutral, I was like, are they? Is gold neutral? But it does go with anything.Laura: Yeah, so I'm gonna try them on, see what they're like, but I will, I will include a link in the show notes because, yeah, from the picture, I haven't seen them in real life yet, but from the picture, they don't look like they're too over the top and I feel like…if you know if like depending on what you're wearing like you probably get away with them at the playground, right?Erin: Totally. Totally. Laura: This is what I'm telling myself anyway. I kind of text them to all of my friends. I was like, what do you think of this? And there was like a lukewarm reception, but I think, I think I need new friends is really…with better taste is what, is kind of where I've come down on it! Maybe I'll put them on my Instagram stories and see what people think. Erin: There you go. Laura: All right, Erin. This was…uh, I was gonna say this was really fun, that little bit at the end was really fun. Like, all the bullshit around weight loss and low carb diets, not so fun, but I'm glad that we got to unpack, unpack that a little bit.For anyone who wants to dig into your work and your resources a little bit more, where can they find you and more about your work?Erin: My website is a good place. I have some free resources there and I try to update my blog with some kind of my push, my pushing back beliefs on kind of diabetes diet culture. And that is ErinPhillips.com. No, erinphillipsnutrition.com. Laura: Should we fact check your website?! Erin: I tried to buy erinphillips.com, but it wasn't available. So, erinphillipsnutrition.com. And then my Instagram, I think it's @ErinPhillipsNutrition.Laura: Okay, well we…just make sure you click on the link in the show notes because Erin's not a reliable resource on her own social media! So we'll make sure people get there in the end.All right, thank you so much, I really appreciate it Erin. Erin: Yeah, thank you, Laura. Thanks so much for having me.OUTRO:Laura: Thanks so much for listening to the Can I Have Another Snack? podcast. You can support the show by subscribing in your podcast player and leaving a rating and review. And if you want to support the show further and get full access to the Can I Have Another Snack? universe, you can become a paid subscriber.It's just £5 a month or £50 for the year. As well as getting tons of cool perks you help make this work sustainable and we couldn't do it without the support of paying subscribers. Head to laurathomas.substack.com to learn more and sign up today.  Can I Have Another Snack? is hosted by me, Laura Thomas. Our sound engineer is Lucy Dearlove. Fiona Bray formats and schedules all of our posts and makes sure that they're out on time every week. Our funky artwork is by Caitlin Preyser, and the music is by Jason Barkhouse. Thanks so much for listening. ICYMI this week: Gift Concierge + Mini Gift Guide* Fundamentals: Helping Kids build a Good Relationship with Sugar* Here's Why You Might Want to Pass On Getting Your Kid Weighed in School* The One-upMUMship of Kid Food Instagram This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit laurathomas.substack.com/subscribe

Hey Foodies, in this ground-breaking episode, we explore the first animal-free dairy milk brand, Bored Cow, a visionary plant-based milk brand that's redefining the dairy landscape. Hey Founders, join us as we explore the sales, marketing, and hiring strategies driving Tomorrow Farms Bored Cow brand and their quest to future-proof food for the generations to come.   The Creative Vision: Cows Pursuing Passions Bored Cow's creative process revolves around envisioning what cows might choose to do if they weren't producing milk for humans. This imaginative approach forms the foundation of their brand universe, where each flavor represents a different cow with its unique personality and passion. Next-Generation Branding We delve into the significance of crafting a brand that resonates with the evolving consumer landscape. Bored Cow believes that traditional CPG companies can't communicate with tomorrow's consumers the way next-generation brands can. Their mission is to future-proof food by harnessing the most innovative food technology available. Revolutionizing Plant-Based Milk Bored Cow introduces a game-changing concept - plant-based milk built around fermentation-derived milk protein. We take a quick scientific journey, where DNA sequences of cow's milk are fed to yeast and micro-flora, resulting in whey protein identical to that of cow's milk. A bold ingredient list comparison highlights the unnecessary components found in traditional cow's milk. Scaling Success: The Rise of Bored Cow With a global footprint of 1,200 stores and exciting new SKU developments on the horizon, Bored Cow has become a true trailblazer in the animal-free dairy realm. Their vision to reinvent beloved foods using groundbreaking food technology is driving their expansion and impact. Navigating Challenges and Solutions The challenge of communicating the concept of animal-free dairy milk to consumers is met head-on by Bored Cow. We explore how the power of storytelling influences people's perception of their innovative product. From category awareness through recipe communities to impactful collaborations, Bored Cow engages consumers at the top of the funnel. The Collaborative Approach Affiliates, influencers, and brand ambassadors play a pivotal role in Bored Cow's journey. We uncover how these collaborations amplify their message and foster a community of advocates for animal-free dairy. Join us for an inspiring conversation with Bored Cow, where we uncover the incredible innovation, creativity, and determination propelling their mission to revolutionize the dairy landscape and inspire a food-conscious future.   Season 3, Episode 50: Tomorrow Farms: Website Linkedin Facebook Instagram Connect with Ben Connect with Tony About me and my mission and the podcast: Are you looking for a fun and light-hearted podcast to discover unique brands and learn about the people and strategies successful companies are implementing in the CPG and Food and Beverage Industry?  The brands featured here take us into the world of innovation, sustainability, good for you, lifestyle, QSR, Foodservice, Distribution, DTC, Club, and more. I am a fun-loving business leader, podcaster, husband, dad, cyclist, and Convention of States volunteer in my spare time. My mission is to discover the people and ideas behind these different, better, and special companies.    Entrepreneurs and CEOs, are you: Searching for distributor or broker partners?  Actively prospecting commercial buyers to gain more points of distribution? Searching for the right person to add to the team? My Direct Response Marketing Service attracts exactly what you need to help your brand thrive and grow.  Here is a NOVEL approach to ATTRACT distributors, buyers, and people (DEMO)   Contact me: Tony@timpl.com Follow me on LinkedIn: Different, Better, Special Brands Join Our Community Music from Uppbeat and ZapSplat https://uppbeat.io/t/soundroll/get-the-funk-in License code: SF3WUKBUJQULFHXE TIKTOK | INSTAGRAM | YOUTUBE | LINKEDIN PAGE | LINKEDIN GROUP

Is Soy Milk the Most Nutritious Non-Dairy Milk? by Dr. Michael Greger at NutritionFacts.org   Original post: https://nutritionfacts.org/video/is-soy-milk-the-most-nutritious-non-dairy-milk    Dr. Michael Greger is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition, food safety, and public health issues. A founding member and Fellow of the American College of Lifestyle Medicine, Dr. Greger is licensed as a general practitioner specializing in clinical nutrition. He is a graduate of the Cornell University School of Agriculture and Tufts University School of Medicine. He founded NUTRITIONFACTS.ORG is a non-profit, non-commercial, science-based public service provided by Dr. Michael Greger, providing free updates on the latest in nutrition research via bite-sized videos. There are more than a thousand videos on nearly every aspect of healthy eating, with new videos and articles uploaded every day.   His latest books —How Not to Die, the How Not to Die Cookbook, and How Not to Diet — became instant New York Times Best Sellers. His two latest books, How to Survive a Pandemic and the How Not to Diet Cookbook were released in 2020.  100% of all proceeds he has ever received from his books, DVDs, and speaking engagements have always and will always be donated to charity.   How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop    Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing   #vegan #plantbased #Plantbasednutrition #plantbasedbriefing #soymilk #dairy #plantbasedmilk  

Soy milk is compared to dairy milk and other plant-based milks.

Is it permissible to drink non-dairy milk at a meat meal? For example, there is a common custom in our community to serve almond milk at engagement parties, and it often happens that people eat meat hors d'oeuvres with one hand while holding a cup of almond milk in the other. Although there is, strictly speaking, no prohibition against partaking of almond milk with meat, doing so gives the appearance of eating meat with cow's milk, and thus should perhaps be forbidden due to Mar'it Ha'ayin, the prohibition against acting in a manner that may be misconstrued as forbidden conduct.A similar question arises at catered affairs where a meat meal is served and margarine is placed on the table. Since the margarine resembles butter, eating meat with margarine on the table gives the appearance of eating meat with butter, and thus should perhaps be forbidden on the grounds of Mar'it Ha'ayin.The Halacha in these cases would depend upon a debate among the Halachic authorities concerning the parameters of the Mar'it Ha'ayin prohibition. The Rama (Rabbi Moshe Isserles, Poland, 1525-1572), in his glosses to the Shulchan Aruch (Yoreh Dei'a 87), ruled that this law applies only when the given activity appears to transgress a Torah violation. If, however, a person acts in a way that may be misconstrued as a Rabbinically forbidden act, he does not transgress the law of Mar'it Ha'ayin. According to his view, it would be permissible to hold a glass of almond milk while eating meat, or have margarine on the table during a meat meal. The Torah prohibition of Basar Be'chalav (meat with milk) applies to cooking or eating meat together with milk. Eating meat and milk one after the other, or eating one while the other is on the table, is forbidden only by force of Rabbinic enactment, and not on the level of Torah law. Hence, in the cases described above, the individual may be suspected at most of transgressing a Rabbinic prohibition, and thus according to the Rama, one may hold a cup of almond milk while eating milk or keep margarine on the table during a meat meal.Many other authorities, however, including the Taz ("Turei Zahav" by Rabbi David Halevi, 1586-1667) and the Shach (Rabbi Shabtai Ha'kohen, 1623-1663), disagreed with the Rama, and applied the rule of Mari't Ha'ayin in all situations where one might be suspected of forbidden activity. Even if one will be suspected of committing an act permitted by the Torah but proscribed by the Sages, he must, according to these authorities, refrain from the given activity. Hence, according to these views, serving non-dairy milk or margarine with meat would be forbidden unless some clear indication is made that the milk or margarine is in fact not dairy. For example, one may place pieces of almond in the almond drink to make it clear that this is not cow's milk. And when serving margarine at a meat meal, one should leave the packaging on the table so that everybody will see that it is not butter.It should be noted that this applies only to situations where non-dairy milk is served together with meat. Mar'it Ha'ayin would not apply when parve ice cream or non-dairy creamer is served for dessert, after the meat has been cleared from the table. Since the meat is no longer at the table, eating parve ice cream or drinking non-dairy milk does not give the appearance of a violation at all, and therefore no prohibition of Mar'it Ha'ayin is entailed. In such a case, one need not make an indication that the ice cream or creamer is not dairy. (Yabia Omer, Helek6, Yore Dea Simon 8)Summary: If one eats or serves meat together with non-dairy milk or margarine, he must clearly indicate that the milk or margarine is not dairy, such as by leaving the packaging on the table, so that nobody will suspect him of partaking of meat with milk. One may, however, partake of non-dairy milk, creamer or ice cream for dessert, after the meat has been removed from the table, and he need not make an indication that the milk, creamer or ice cream is parve.

Friday, July 7th — In this episode we talk about: Internet lag causes awkward episode, Matt doesn't like how we just eat bread and grain when we go out to eat Weather report: United Airlines adds Just Egg sandwich, Netherlands approves tastings of cultivated meat, Tabitha Brown renews Target deal, new vegan smash burgers in Sweden, Everything Legendary comes to new Publix locations in the Southeast Milk Group Upset about Animal-Free Dairy Milk Label (https://vegconomist.com/politics-law/dairy-farmers-fda-labeling-animal-free-milk/) Liam Hemsworth Quit His Vegan Diet Instantly After It Landed Him in the Hospital (https://fandomwire.com/it-was-one-of-the-most-painful-weeks-of-my-life-liam-hemsworth-quit-his-vegan-diet-instantly-after-it-landed-him-in-a-hospital/) Tune in live every weekday at 11am to watch on YouTube or on Instagram (@plantbasedmorningshowand @nomeatathlete_official), or watch on Twitter or Twitch! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

If you have any type of chronic skin issue, I'll bet you've probably gone down an internet rabbit hole to figure out if dairy is bad for chronic skin issues. Well, in Part 3 of this three-part series, I've got some really eye-opening research to share with you that even surprised me! I've spent the past two parts diving into why I think we need to rethink the ideas we believe about dairy and how to assess whether dairy or plant-based milk is better for you. If you missed them, I highly recommend you go through Parts 1 and 2 first as each episode builds upon the next in this series. CLICK HERE FOR PART 1 CLICK HERE FOR PART 2 But even with all of that, there are some extremely practical questions that still need to be answered especially when it comes to food allergies as well as the accessibility and cost of dairy and plant-based options. I hope that you've found this series enlightening + eye-opening whether you agree with my take or not. Ultimately it's up to you to decide what's best for you, so let's dive in! In this episode: Cost + accessibility of dairy vs plant-based milk products Recipes for making plant-based milk at home Thoughts on raw milk Allergies to dairy AND plant-based milk options Is dairy REALLY bad for skin problems? (RESEARCH) Final thoughts on what's best Quotes: Consider what your needs, allergies, health concerns, access, financial flexibility, and values are about how both people + animals are treated – and make a decision that is best for you. Lactose intolerance can make dairy challenging for some, but it's not as serious of a concern as a dairy allergy (which for some can be life-threatening).

In this highly anticipated second installment about dairy versus non-dairy milk, I'm diving into many of the ethical concerns and questions you've probably wondered about. While I have tried my best to share information without too much emotion involved, I admit that I find the treatment of workers to be difficult to stomach + tolerate. Since you already know what my biases are from Part 1, we'll dive into the nutrition between options as well as additives, heavy metals, pesticides, environmental impacts, water use, and worker + animal abuse. I realize that there's a ton of information presented here and you might be tempted to say that I only am sharing a fragment of the issue. To appropriately cover each one of these topics would involve individual longer conversations. So if something in this really interests you, I have placed the references at the end of the post so you can easily review them further for yourself. And I encourage you to do more research even beyond this since ultimately that's how one makes a truly informed choice. With that said, let's dive in! In this episode: Nutrition content in dairy vs plant-based milk Additive ingredients commonly found in vegan dairy Biggest offender for high arsenic Pesticide + glyphosate exposure – wow! Environmental impact + Carbon footprint Water use – Dairy vs Plant-based crops Is plant-based milk really cruelty-free? Animal abuse concerns Quotes: There is just no way for plant-based milk to match animal dairy unless they are fortified. Cashew production often results in painful, caustic, permanent burns to the workers' hands.

If you've ever wondered what's better for your health – dairy or non-dairy milk – buckle up because this is the first of a three part episode diving into this topic. Though most people want a simple answer, it's honestly anything but! There are pros and cons to both dairy + plant-based milk products which I only started to research in the past year. What I found was incredibly upsetting + has left me wondering if, as a society, we're making informed choices based on facts or emotional marketing that obscures the reality of those choices. And knowing that dairy is also a hot topic within the skin rash community, I'm excited to dive into the research to see what it actually says. Ultimately I ask that you keep an open-mind about this conversation just as I have. I don't claim to be an expert nor to have all of the answers. But I do have a much different perspective now knowing what I know. Everything I've shared on Instagram about my journey back to consuming dairy was met with great interest + curiosity. So I decided to do a deeper dive here to share what I've found with you! In this episode: My decade-long journey of eliminating to reintroducing dairy (yes, I consume dairy) My biases + beliefs about dairy + the plant-based industry (I want to be transparent) The many problems with the plant-based milk movement Seed oils + plant-based milk Nutrient fortification of plant-based milk What's coming in Parts 2 + 3 of this series Quotes: Changes to agriculture (especially involving animals) are coming mostly focused on reducing greenhouse gases to slow the warming of the planet. Partly pushed by governments, regulations + laws, it will also come from a shift in consumer buying patterns. You've got to be incredibly careful about emotional manipulation around food + diet. Fear is a powerful motivator as is wanting to feel like you're “doing the right thing”.

Dans cet épisode, je vous raconte la fois où on a trouvé des asticots dans des barres de chocolat Dairy Milk! Bonne écoute!ATTENTION : Prenez note que mon podcast a changé de nom en mars 2023! Affaires et marketing s'appelle maintenant Drôles d'affaires!Liens importants : Cliquez ici pour vous procurer mon livre 25 histoires étranges qui mettent en vedette des entreprises! Cliquez ici pour en savoir plus sur mes conférences! Cliquez ici pour visiter mon site Web!

Dairy Skim is a new bite-size episode series where HighGround's Eric Meyer breaks down the latest USDA Dairy data release. Subscribe so that you never miss an episode! View our website: highgrounddairy.com LinkedIn: linkedin.com/highground-dairy Twitter: twitter.com/HighGroundDairy

Thursday, January 26th — In today's episode we talk about: Weather report: New Daring vegan chicken teriyaki flavor, coffee shops including more plant milks, nitrates and type-2 diabetes 5 Vegan Hacks to Make Your Dessert Healthier (VegNews) The Best Ways to Use Each Non-Dairy Milk (Live Kindly) The Plant-Based Morning Show is presented by Complement. Tune in live on Instagram (@nomeatathlete_official and @complement), or watch on Facebook, YouTube, Twitter, or Twitch every weekday at 11am Eastern! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

For this week's podcast version of the Let's Talk Dairy webinar series, George Ramsbottom, Teagasc Dairy Specialist, is joined by Emer Kennedy of Teagasc to discuss milk feeding guidelines for young calves.  Emer's presentation was followed by a questions and answers session. The webinar was run in conjunction with the series of Animal Health Ireland (AHI) and Teagasc CalfCare events which are taking place this January on farms across the country.To register for future Let's Talk Dairy webinars go to:https://www.teagasc.ie/corporate-events/lets-talk-dairy/ For more episodes from the Dairy Edge podcast go to the show page at:https://www.teagasc.ie/animals/dairy/the-dairy-edge-podcast/

Tuesday, December 20th — In today's episode, we talk about: Justin Fields' new Dunkin' ad (Instagram) Barnes and Noble is opening more stores than they're closing Nestle testing animal-free dairy milk at 6 Safeway stores (VegNews) 15 Mushrooms and How to Use Them in Vegan Cooking (VegNews) The Plant-Based Morning Show is presented by Complement. Tune in live on Instagram (@nomeatathlete_official and @complement), or watch on Facebook, YouTube, Twitter, or Twitch every weekday at 11am Eastern! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

For this week's podcast version of the Let's Talk Dairy webinar series, Stuart Childs, Teagasc Dairy Specialist, discusses milk sensitivity analysis and its increasing importance for drying-off cows.To register for future Let's Talk Dairy webinars go to:https://www.teagasc.ie/corporate-events/lets-talk-dairy/ For more episodes from the Dairy Edge podcast go to the show page at:https://www.teagasc.ie/animals/dairy/the-dairy-edge-podcast/

The Oceania milk production seasons are about to get into full swing as the spring flush approaches. Michael Harvey and Emma Higgins take a look at production expectations to see if there is a spring in the step.

If you would like to support Naturopathic Earth (www.naturopathicearth.com), the easiest is via our crowd-funding account via PayPal (www.paypal.me/agregoryluna) The Awakened Man… The post #375/#132: Don't Fall For The Scam Of Non-Dairy Milk appeared first on Naturopathic Earth.

If you would like to support Naturopathic Earth (www.naturopathicearth.com), the easiest is via our crowd-funding account via PayPal (www.paypal.me/agregoryluna) The Awakened Man… The post #375/#132: Don't Fall For The Scam Of Non-Dairy Milk appeared first on Naturopathic Earth.

I am reviewing the most popular non-dairy milk brands! As always, if you have any questions for the show please email us at digestthispod@gmail.com.  And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app.  Sponsored By: LMNT Get 8 FREE packs with any order at drinklmnt.com/digest  Check Out Bethany: Bethany's Instagram: @lilsipper Bethany's Website My Digestive Support Protein Powder Gut Reset Book

Cadbury's Dairy Milk re-energised its flagging brand in the UK on 31st August, 2007, when its iconic ‘Gorilla' ad premiered in the Big Brother final on Channel 4. The 90-second commercial, which featured a gorilla drumming along to Phil Collins' ‘In The Air Tonight', was an instant hit on YouTube (a novelty back in 2007), and turned around sales for the chocolate company after a series of PR misfires and a salmonella scare. In this episode, Arion, Rebecca and Olly explain how the ad's concept was reverse-engineered into a Cadbury's marketing brief; reveal how the gorilla suit was recycled from the costume cupboard of a famous Hollywood thriller; and unpick how the spot's phenomenal success became something of an albatross for the team behind it…  Further Reading: • ‘How Cadbury's advertising stepped out of the shadow of Gorilla' (Contagious, 2020): https://www.contagious.com/news-and-views/how-cadbury-brand-advertising-went-from-gorilla-to-generosity • ‘Why Cadbury's ‘Gorilla' ad nearly didn't get made' (Marketing Week, 2018): https://www.marketingweek.com/cadbury-gorilla/ • ‘Gorilla' (Fallon campaign for Cadbury's, 2007): https://www.youtube.com/watch?v=TnzFRV1LwIo But wait, there's more! We are the glass-and-a-half podcast of joy and we have an additional SIX MINUTES of chat about Cadbury's iconic ad available to hear now, exclusively to our supporters. To unlock it - and other bonus bits, every single week - visit https://patreon.com/Retrospectors or subscribe to us on Apple Podcasts and support the show. Thanks! For bonus material and to support the show, visit Patreon.com/Retrospectors We'll be back tomorrow! Follow us wherever you get your podcasts: podfollow.com/Retrospectors The Retrospectors are Olly Mann, Rebecca Messina & Arion McNicoll, with Matt Hill. Theme Music: Pass The Peas. Announcer: Bob Ravelli. Graphic Design: Terry Saunders. Edit Producer: Sophie King. Copyright: Rethink Audio / Olly Mann 2022. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Do you feel like you're addicted to sugar?Maybe you're one of those people who can't keep chocolate in the house, because you know you'll smash a whole block of Dairy Milk in one sitting. Maybe you just can't stop at one Tim Tam (to be fair, can anyone?). Maybe you cut out all sugar entirely because it's the only thing that makes you feel in control.Girl, I'm here to tell you that that's not the smartest idea you've ever had.Here's the thing: if you're a sugar fan, cutting it out is NEVER going to last. You'll give in at some point and think that you can just have a little bit, but your brain will cry ‘More! More! More!' and you'll end up going H.A.M. on it. Cue feeling like shit about yourself.This episode is for you if you can relate to aaaall of that!I'll cover:What happened when I tried to quit sugar (spoiler alert: it wasn't pretty)Whether you can be addicted to sugarMy 5 steps to stop snacking on sugar in the moment (download the guide here)The top 2 things to address instead of just cutting sugar outDownload my FREE 5 Steps to Stop Snacking on Sugar (in 15 Minutes or Less!) guide here: https://www.inspirewellnessau.com.au/stop-snacking-on-sugarBook a FREE mini session so we can chat about your food & body challenges and put together a plan to overcome them: https://www.calendly.com/inspire_wellness/30-minute-health-coachingClick subscribe or follow to make sure you get notified when new episodes are out.If you LOVED this episode, please take a screenshot and share it on your story with your top takeaway from the ep!Slide into my DMs for a chat: https://www.instagram.com/inspire__wellnessJoin my free Facebook community, Find Your Freedom: https://www.facebook.com/groups/251119303853584Website: https://www.inspirewellnessau.com.au

In this podcast, Dr. Berg talks about the best and worst dairy products. The best products should be 100% grass-fed and organic. And if you want to do dairy on a ketogenic diet plan, only do small amounts. Dr. Berg's Keto and IF Lab: https://www.facebook.com/groups/drbergslab/ How to Bulletproof your Immune System FREE Course: https://bit.ly/39Ry3s2 FREE MINI-COURSE ➜ ➜ Take Dr. Berg's Free Keto Mini-Course! ADD YOUR SUCCESS STORY HERE: https://bit.ly/3z9TviS Find Your Body Type: https://www.drberg.com/body-type-quiz Talk to a Product Advisor to find the best product for you! Call 1-540-299-1557 with your questions about Dr. Berg's products. Product Advisors are available Monday through Friday 8 am - 6 pm and Saturday 9 am - 5 pm EST. At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them. Dr. Eric Berg DC Bio: Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional & natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government & the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning. Dr. Berg's Website: http://bit.ly/37AV0fk Dr. Berg's Recipe Ideas: http://bit.ly/37FF6QR Dr. Berg's Reviews: http://bit.ly/3hkIvbb Dr. Berg's Shop: http://bit.ly/3mJcLxg Dr. Berg's Bio: http://bit.ly/3as2cfE Dr. Berg's Health Coach Training: http://bit.ly/3as2p2q Facebook: https://www.facebook.com/drericberg Messenger: https://www.messenger.com/t/drericberg Instagram: https://www.instagram.com/drericberg/ YouTube: http://bit.ly/37DXt8C Pinterest: https://www.pinterest.com/drericberg/

Can you consume dairy on keto? Here's what you need to know about the ketogenic diet and dairy. Dr. Berg's Keto and IF Lab: https://www.facebook.com/groups/drbergslab/ How to Bulletproof your Immune System FREE Course: https://bit.ly/39Ry3s2 FREE MINI-COURSE ➜ ➜ Take Dr. Berg's Free Keto Mini-Course! ADD YOUR SUCCESS STORY HERE: https://bit.ly/3z9TviS Find Your Body Type: https://www.drberg.com/body-type-quiz Take Dr. Berg's Advanced Evaluation Quiz: https://bit.ly/3c8Fhcf Talk to a Product Advisor to find the best product for you! Call 1-540-299-1557 with your questions about Dr. Berg's products. Product Advisors are available Monday through Friday 8 am - 6 pm and Saturday 9 am - 5 pm EST. At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them. Dr. Eric Berg DC Bio: Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional & natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government & the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning. Dr. Berg's Website: http://bit.ly/37AV0fk Dr. Berg's Recipe Ideas: http://bit.ly/37FF6QR Dr. Berg's Reviews: http://bit.ly/3hkIvbb Dr. Berg's Shop: http://bit.ly/3mJcLxg Dr. Berg's Bio: http://bit.ly/3as2cfE Dr. Berg's Health Coach Training: http://bit.ly/3as2p2q Facebook: https://www.facebook.com/drericberg Messenger: https://www.messenger.com/t/drericberg Instagram: https://www.instagram.com/drericberg/ YouTube: http://bit.ly/37DXt8C Pinterest: https://www.pinterest.com/drericberg/

In this episode, we discuss the attack on the dairy industry and the rise of plant-based milks. Many people are moving toward dairy alternatives for multiple reasons, including animal rights, taste, allergies, and because they think they are healthier. Listen in as we discuss the benefits of dairy as an unprocessed, whole food provided for us by our Creator, and how the plant-based alternatives will never stack up. Join the conversation on Instagram @eatwithgracepodcast Find Jacque at cookingwithjacque.com Find Brooke at brookefredrickson.com

Chris Kay is chief executive of Saatchi & Saatchi. Founded in 1970, the iconic advertising agency employs over 6,500 people and has offices in 76 countries. An advertising industry veteran, prior to joining Saatchi he had senior roles at Manchester City Football Club, LA agency 72andSunny, and also worked for Fallon at the time when they were producing some of their most memorable work - including the ‘balls' campaign for Sony, and the Cadbury's Dairy Milk advert featuring the gorilla's famous drum solo. In this in-depth interview, Chris reflects on a career journey that started in the unlikely place of a management science degree which, “despite being dull,” set him on the right path because brief encounters with advertising throughout the course sparked his passion; discusses the challenges ahead for the advertising industry, which must evolve to seismic changes such as the decline of traditional TV and the impact of the current cost-of-living crisis; and shares his determination to play his part in “rekindling Britain's status as the world's creativity and entertainment hub.” 

Is it embarrassing to order dairy milk at a coffee shop? Gen Z thinks so. By Maxwell Rabb at TheBeet.com. Original post: https://thebeet.com/is-it-embarrassing-to-order-dairy-milk-at-a-coffee-shop-gen-z-thinks-so/  Related Episodes: 275, 276 The Beet is a plant-based platform offering information on food, health, news, reviews, expert advice. They cover everything from vegan restaurants to the latest food products that make it even easier to eat plant-based, to which whole foods to eat daily to get the right amount of protein, iron and other essential nutrients.   How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop    Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing   #vegan #plantbased #veganpodcast #plantbasedpodcast #plantbasedbriefing #thebeet #wfpb #wholefoodplantbased #dairy #ditchdairy #dairyisscary #climatechange #methane #sustainability #biodiversityloss #environment #climatarian #coffee #coffeeshop   

Can you consume dairy on keto? Here's what you need to know about the ketogenic diet and dairy. FREE COURSE ➜ ➜ https://courses.drberg.com/product/how-to-bulletproof-your-immune-system/ FREE MINI-COURSE ➜ ➜ Take Dr. Berg's Free Keto Mini-Course! ADD YOUR SUCCESS STORY HERE: https://bit.ly/3z9TviS Find Your Body Type: https://www.drberg.com/body-type-quiz Talk to a Product Advisor to find the best product for you! Call 1-540-299-1557 with your questions about Dr. Berg's products. Product Advisors are available Monday through Friday 8 am - 6 pm and Saturday 9 am - 5 pm EST. At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them. Dr. Eric Berg DC Bio: Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional & natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government & the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning. Dr. Berg's Website: http://bit.ly/37AV0fk Dr. Berg's Recipe Ideas: http://bit.ly/37FF6QR Dr. Berg's Reviews: http://bit.ly/3hkIvbb Dr. Berg's Shop: http://bit.ly/3mJcLxg Dr. Berg's Bio: http://bit.ly/3as2cfE Dr. Berg's Health Coach Training: http://bit.ly/3as2p2q Facebook: https://www.facebook.com/drericberg Messenger: https://www.messenger.com/t/drericberg Instagram: https://www.instagram.com/drericberg/ YouTube: http://bit.ly/37DXt8C Pinterest: https://www.pinterest.com/drericberg/

This episode is in collaboration with QUAL360 North America.  Our guest today is Nick Graham, the Global Head of Insights & Analytics at Mondelēz.  Mondelez traces its roots to the National Dairy Corporation, which was founded in 1923.  One year later, the Kraft Cheese Company was founded and listed on the New York Stock Exchange.  In 1930, National Dairy was acquired by Kraft.  Fast forward to September 7, 2009, Kraft made a hostile takeover bid for the British company, Cadbury, makers of Dairy Milk and Bournville chocolate. This bid was eventually successful.  In August of 2011, Kraft Foods announced plans to split into two publicly traded companies, an international snack-food company and a North American grocery company. The snack-food company, called Mondelez, would be the legal successor of the old Kraft Foods, while the grocery company would be a new entity known as the Kraft Foods Group. The split was completed in October 2012. It was structured so that Kraft Foods changed its name to Mondelez and spun off Kraft Foods Group as a new publicly traded company. Today, Mondelēz, is an American multinational candy, food, beverage, and snack food company based in Chicago, Illinois. Mondelez has an annual revenue of about $26 billion and operates in approximately 160 countries. QUAL360 North America: Website: https://na.qual360.com/ Find Nick Online: LinkedIn: https://www.linkedin.com/in/npgraham/ Company: https://www.mondelezinternational.com/  Find Jamin Online: Email: jamin@happymr.com LinkedIn: www.linkedin.com/in/jaminbrazilTwitter: www.twitter.com/jaminbrazil  Find Us Online:  Twitter: www.twitter.com/happymrxp LinkedIn: www.linkedin.com/company/happymarketresearch Facebook: www.facebook.com/happymrxp Website: www.happymr.com  Music:  “Clap Along” by Auditionauti: https://audionautix.com  This Episode is Sponsored by: This episode is brought to you by Michigan State's Marketing Research program. Are you looking for higher pay, to expand your professional network, and to achieve your full potential in the world of market research? Today, the program has tracks for both full-time students and working professionals. They also provide career support assisting students to win today's most sought-after jobs. In fact, over 80% of Michigan State's Marketing Research students have accepted job offers 6 months prior to graduating. The program has three formats: The first is a Full-Time 100% Online program taught over 12-months starting in January 2022The second is a Part-Time 100% Online program that is 20-months. This one starts in May 2022 and is specifically designed for working professionals,And of course, they offer a Full-Time 12-month in-person experience that starts in September 2022 All programs include real-world experience and full-time job placement support. If you are looking to achieve your full potential, check out MSMU's programs at: broad.msu.edu/marketing  It costs nothing to get more details. Take the time, invest in yourself. You are worth it and your future self will thank you. Class sizes are limited, so please, check it out today.  This episode is brought to you by  HubUX is a research operation platform for private panel management, qualitative automation including video audition questions, and surveys.  For a limited time, user seats are free. If you'd like to learn more or create your own account, visit hubux.com.

Liam decides to study to become an actor. Following an awkward exchange with Izzy and her boyfriend Shane,  still unable to handle his emotions, things boil over at 6 aside football match where Liam takes a unfortunate trip down memory laneSupport the show (https://www.buymeacoffee.com/ticpodcast)