Podcasts about Deprivation

Get Matthew's Book Here: https://leftwingbooks.net/en-us/products/bullock-chronicles-of-deprivation-and-despair-in-an-american-prison   Bullock: Chronicles of Deprivation and Despair in an American Prison is not simply a book about conditions inside one of Alabama's most notorious prisons—it is a collective testimony, a record of survival and resistance, and a call to confront the prison system as an instrument of state violence. Through a series of in-depth interviews with prisoners at Bullock Correctional Facility, journalist and writer Matthew Vernon Whalan brings forward the voices of people most often silenced: those who have lived, suffered, and endured inside the largest prison system in the world today.   Check out our new bi-weekly series, "The Crisis Papers" here: https://www.patreon.com/bitterlakepresents/shop   Thank you guys again for taking the time to check this out. We appreciate each and everyone of you. If you have the means, and you feel so inclined,   BECOME A PATRON! We're creating patron only programing, you'll get bonus content from many of the episodes, and you get MERCH!   Become a patron now https://www.patreon.com/join/BitterLakePresents?   Please also like, subscribe, and follow us on these platforms as well, (specially YouTube!)   THANKS Y'ALL   YouTube: https://www.youtube.com/channel/UCG9WtLyoP9QU8sxuIfxk3eg Facebook: https://www.facebook.com/Thisisrevolutionpodcast/ Twitter: @TIRShowOakland Instagram: @thisisrevolutionoakland   Read Jason Myles in Sublation Magazine https://www.sublationmag.com/writers/jason-myles Read Jason Myles in Damage Magazine https://damagemag.com/2023/11/07/the-man-who-sold-the-world/ Read Jason in Unaligned here: https://substack.com Read, "We're All Sellouts Now" here: https://benburgis.substack.com/.../all-we-ever-wanted-wa

This week the tailgate drops with our buddies Sam Whitehead & Ben Stanton!

What accounts for the dramatic growth of kids living without their biological father in the home? What are some of the social impacts of what is called “dad deprivation?” What is the effect of dads on the mental health of kids? We'll discuss these questions and more with our guest, Dr. Anthony Bradley, well known scholar and author, current distinguished research fellow at the Acton Institute and professor at Kuyper College. Anthony Bradley serves as a distinguished research fellow at The Acton Institute and Research Professor of Interdisciplinary and Theological Studies at Kuyper College. Dr. Bradley lectures at colleges, universities, business organizations, conferences, and churches throughout the U.S. and abroad. His writings on religious and cultural issues have been published in a variety of journals, including: the Philadelphia Inquirer, the Washington Examiner, Al-Jazeera, the Atlanta Journal-Constitution, the Detroit News, Christianity Today, and World Magazine.Dr. Bradley is called upon by members of the broadcast media for comment on current issues and has appeared on C-SPAN, NPR, CNN/Headline News, and Fox News, among others. His books include: Liberating Black Theology (2010), Black and Tired (2011), The Political Economy of Liberation (2012), Keep Your Head Up (2012), Aliens In The Promised Land (2013), John Rawls and Christian Social Engagement (2014), Black Scholars In White Space (2015), Something Seems Strange (2016), Ending Overcriminalization and Mass Incarceration (2018), Faith In Society (2019), Why Black Lives Matter (2020), and Heroic Fraternities (2023).==========Think Biblically: Conversations on Faith and Culture is a podcast from Talbot School of Theology at Biola University, which offers degrees both online and on campus in Southern California. Find all episodes of Think Biblically at: https://www.biola.edu/think-biblically. Watch video episodes at: https://bit.ly/think-biblically-video. To submit comments, ask questions, or make suggestions on issues you'd like us to cover or guests you'd like us to have on the podcast, email us at thinkbiblically@biola.edu.

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

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

Bioptimizers https://Bioptimizers.com/toddEnter promo code TODD to get 15% off your order of Berberine Breakthrough today.Bizable https://GoBizable.comUntie your business exposure from your personal exposure with BiZABLE.  Schedule your FREE consultation at GoBizAble.com today. Angel Studios https://Angel.com/ToddJoin the Angel Guild today and stream Testament, a powerful new series featuring the retelling of the book of Acts. Renue Healthcare https://Renue.Healthcare/ToddRegister today to Join the Renue Healthcare Webinar Thursday September 11th at 11:00 PST.  Visit https://joinstemcelltalks.com or call 602-428-4000.  Bulwark Capital https://KnowYourRiskPodcast.comBe confident in your portfolio with Bulwark! Schedule your free Know Your Risk Portfolio review. Go to KnowYourRiskPodcast.com today. Alan's Soaps https://www.AlansArtisanSoaps.comUse coupon code TODD to save an additional 10% off the bundle price.Bonefrog https://BonefrogCoffee.com/toddThe new GOLDEN AGE is here!  Use code TODD at checkout to receive 10% off your first purchase and 15% on subscriptions.LISTEN and SUBSCRIBE at:The Todd Herman Show - Podcast - Apple PodcastsThe Todd Herman Show | Podcast on SpotifyWATCH and SUBSCRIBE at: Todd Herman - The Todd Herman Show - YouTubeThere's a fever dream going through leftist social media, wherein Donald Trump, under the guise of "fighting crime" imposes martial law. ...What if there really is an ulterior motive to Trump's moves?Episode Links:BREAKING: The DOJ has launched a grand jury investigation into Letitia James for "Deprivation of Rights." She abused her authority by pursuing a politically motivated civil case against President Trump without legal merit, as evidenced by her campaign promises to 'target Trump'December, 2020. Letitia James goes on The View and brags that as soon as Trump is out of office, she is going to get him. James should be thrown in prison for making such a mockery of the justice system.SHOCKING: CNN's Abby Phillip says there is "absolutely no evidence" of a coordinated legal attack on President Trump. "This idea that this was a weaponized... all these different prosecutions... were not all directed from one place."Andrew McCabe, a man alleged to have lied under oath, leaked information to the media, orchestrated the Russia hoax, signed false FISA affidavits, and enabled the weaponization of the FBI, went on CNN today to claim that Kash Patel is "degrading" the FBI's image and legitimacy.An Audio recording has been obtained of Colorado Secretary of State Jena Griswold telling local election officials they weren't informed she leaked voting machine passwords online because she wanted to avoid causing a "media storm."I am a Black immigrant woman serving as lieutenant governor of the former capital of the Confederacy. Last night proved that my opponent and her supporters don't know what to do with that.

In this episode, I'm joined by Nurse Naseema McElroy, founder of Financially Intentional and host of the Financially Intentional  podcast. She shares her powerful story of paying off over $1 million in debt, without giving up the things she enjoys.We talk about how she turned a six-figure income into lasting wealth, navigated divorce and bankruptcy, and took intentional steps to set her three daughters up for financial freedom. Her oldest already has over $100K invested.If you've ever felt behind or believed that building wealth means sacrificing joy, this conversation will shift your perspective.

Welcome to The Cluttered Desk! In this episode, Betsy Cooper joins Andrew and Colin to discuss the new Jurassic Park movie, Jurassic World Rebirth. Enjoy!  *** Coda: Sierra Nevada Summerfest (Andrew), Tennessee Hills Blackberry Sage Craft Cocktail (Betsy), and Tangerine LaCroix (Colin) *** Andrew's recommendation: Deprivation (2019) Colin's recommendation: Clever Girl by Hannah McGregor and Bury Your Gays by Chuck Tingle Betsy's recommendation: Squid Game Season 3 ***  Please contact us at any of these locations: Website: www.thecdpodcast.com Email: thecluttereddeskpodcast@gmail.com Twitter: @TheCDPodcast Facebook: www.facebook.com/thecdpodcast Andrew is on Twitter @AndrewPatrickH1 (Twitter non grata) Colin is on Twitter @ColinAshleyCox *** We want to thank Test Dream for supplying The Cluttered Desk's theme music. You can find Test Dream at any of these locations: Website: testdream.bandcamp.com Facebook: www.facebook.com/testdream Twitter: @testdream *** Our entire catalogue is available through iTunes and Spotify.

Lone parents continue to be one of the most vulnerable groups when it comes to poverty and deprivation. According to the report, 33% of children in lone-parent families were persistently deprived between 2016 and 2023. One in five were persistently at risk of poverty, meaning they lived below the income threshold two years in a row. These families are also among the most likely to experience material deprivation, going without essentials like adequate heating, proper meals, or warm clothing—not just occasionally, but consistently. Earlier, Derrick Lynch spoke with Ursula, a lone parent from Kilshanny and began by how it affects her. As we widen the lens, Derrick Lynch was also joined by Ann Marie Flanagan, a disability rights activist, to talk about another group the ESRI identifies as being at high risk: households with a working-age adult who has a disability. While the overall poverty rate has declined in recent years, the report shows that material deprivation has actually increased, especially in the wake of the pandemic. And for families where disability is a factor, the risk of persistent hardship remains high, due to extra living costs, limited employment opportunities, and gaps in support.

If you feel like binge eating and overeating are constantly sabotaging your weight loss progress and stealing your peace, then listen up… Because in this episode, you'll discover the five essential strategies you must master to stop binge eating and achieve lasting weight loss success — all without deprivation, exhausting willpower battles, or overwhelming guilt. If you're ready to finally experience true peace with food and your body, and enjoy a weight loss journey that feels natural and joyful, this episode is for you! Click play now and listen. Doors to Eat With Balance are now open for enrollment!  Ready to stop binge eating and acheive lasting weight loss?  Click here now to learn more about Eat With Balance. Did you enjoy the episode? DM me on instagram and let me know what you thought.

In this presentation, UCSF's Dr. Eric Small explains the role of androgen deprivation therapy (ADT) in prostate cancer treatment across various stages of the disease. He discusses how prostate cancer cells rely on testosterone to grow and how medications can effectively reduce testosterone levels by targeting hormone signals or blocking production. Dr. Small outlines the different forms of ADT—injectables, implants, and pills—and reviews their pros, cons, and side effect profiles, including cardiovascular considerations. He also describes how combining ADT with newer androgen signaling inhibitors has improved survival outcomes in patients with metastatic or recurrent disease. The talk emphasizes the importance of balancing treatment benefits with side effects and highlights the role of shared decision-making in choosing the right approach. Series: "Prostate Cancer Patient Conference" [Health and Medicine] [Show ID: 40799]

In this presentation, UCSF's Dr. Eric Small explains the role of androgen deprivation therapy (ADT) in prostate cancer treatment across various stages of the disease. He discusses how prostate cancer cells rely on testosterone to grow and how medications can effectively reduce testosterone levels by targeting hormone signals or blocking production. Dr. Small outlines the different forms of ADT—injectables, implants, and pills—and reviews their pros, cons, and side effect profiles, including cardiovascular considerations. He also describes how combining ADT with newer androgen signaling inhibitors has improved survival outcomes in patients with metastatic or recurrent disease. The talk emphasizes the importance of balancing treatment benefits with side effects and highlights the role of shared decision-making in choosing the right approach. Series: "Prostate Cancer Patient Conference" [Health and Medicine] [Show ID: 40799]

In this episode, Michaela from Rooted Feminine Wellness talks about women's bodies, women's health, and matriarchal healing. Together, we dive into some of the stories and beliefs that have been passed down through the lineage about our bodies, and explore what it means to break free from legacies of female deprivation.To live in a way that truly honors and nourishes our bodies is revolutionary, and heals generations of patriarchal oppression and colonial wounding. Michaela talks about this in an Irish context, and encourages women to re-write the story of starvation and unwellness, to one where we are deeply nourished, fed, and sustained.If you've been struggling with burnout, chronic illness, or general feelings of fatigue and unwellness, this episode is for you. May this conversation empower you to prioritize feminine wellness and come home to your body.

In this presentation, UCSF's Dr. Eric Small explains the role of androgen deprivation therapy (ADT) in prostate cancer treatment across various stages of the disease. He discusses how prostate cancer cells rely on testosterone to grow and how medications can effectively reduce testosterone levels by targeting hormone signals or blocking production. Dr. Small outlines the different forms of ADT—injectables, implants, and pills—and reviews their pros, cons, and side effect profiles, including cardiovascular considerations. He also describes how combining ADT with newer androgen signaling inhibitors has improved survival outcomes in patients with metastatic or recurrent disease. The talk emphasizes the importance of balancing treatment benefits with side effects and highlights the role of shared decision-making in choosing the right approach. Series: "Prostate Cancer Patient Conference" [Health and Medicine] [Show ID: 40799]

In this presentation, UCSF's Dr. Eric Small explains the role of androgen deprivation therapy (ADT) in prostate cancer treatment across various stages of the disease. He discusses how prostate cancer cells rely on testosterone to grow and how medications can effectively reduce testosterone levels by targeting hormone signals or blocking production. Dr. Small outlines the different forms of ADT—injectables, implants, and pills—and reviews their pros, cons, and side effect profiles, including cardiovascular considerations. He also describes how combining ADT with newer androgen signaling inhibitors has improved survival outcomes in patients with metastatic or recurrent disease. The talk emphasizes the importance of balancing treatment benefits with side effects and highlights the role of shared decision-making in choosing the right approach. Series: "Prostate Cancer Patient Conference" [Health and Medicine] [Show ID: 40799]

In this presentation, UCSF's Dr. Eric Small explains the role of androgen deprivation therapy (ADT) in prostate cancer treatment across various stages of the disease. He discusses how prostate cancer cells rely on testosterone to grow and how medications can effectively reduce testosterone levels by targeting hormone signals or blocking production. Dr. Small outlines the different forms of ADT—injectables, implants, and pills—and reviews their pros, cons, and side effect profiles, including cardiovascular considerations. He also describes how combining ADT with newer androgen signaling inhibitors has improved survival outcomes in patients with metastatic or recurrent disease. The talk emphasizes the importance of balancing treatment benefits with side effects and highlights the role of shared decision-making in choosing the right approach. Series: "Prostate Cancer Patient Conference" [Health and Medicine] [Show ID: 40799]

For some people, just the feeling of going without can lead to impulsive or irrational behaviour.___Newsletter sign upCorporate Speaking How to Build a Healthy Brain* Unprocessed: What Your Diet is Doing to Your Brain* Patreon Original music by Juan Iglesias *Affiliate links The information shared on this podcast is for educational and informational purposes only and is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of a qualified health provider with any questions you may have regarding a medical condition or treatment. Never disregard professional medical advice or delay in seeking it because of something you heard on this podcast. Reliance on any information provided here is solely at your own risk. Remember, your health is unique to you, so consult your healthcare provider for guidance tailored to your personal needs. Support this show http://supporter.acast.com/strongerminds. Hosted on Acast. See acast.com/privacy for more information.

Overdrinking and emotional eating often go hand-in-hand, but rarely do we talk openly about alcohol as a coping mechanism—especially for high-achieving women. In this episode, Dr. Sherry Price joins me to discuss how she broke free from a wine habit that no longer served her, the emotional parallels between food and alcohol, and why abstinence isn't the only solution.Resources & Links MentionedDr. Sherry Price's Website: https://epicyou.comDr. Sherry Price's Podcast: https://epicyou.com/podcast/Dr. Sherry Price on Instagram: https://www.instagram.com/drsherrypriceTake Dr. Melissa's Hidden Hungers Quiz: https://toomuchonherplate.com/emotional-eating-quiz/Watch the Free Masterclass - How to Stop Emotional Eating Without Diets and Deprivation: https://toomuchonherplate.com/registration-page/Find links to everything we mention in this episode as well as complete show notes & transcript at https://toomuchonherplate.com/when-wine-becomes-your-stress-relief-breaking-the-cycle-of-overdrinking-tmohp-episode-180/ Watch the free, on-demand masterclass: The 3 Keys to Ending Emotional Eating and Overeating (Without Deprivation, Vicious Cycles, or Superhuman Amounts of Willpower: https://toomuchonherplate.com/registration-page/ Find out what's triggering emotional eating. Take the free Emotional Eating Quiz: https://bit.ly/takethefreequiz Get updates about upcoming events, free resources, & new episodes: https://bit.ly/tmohpupdates Work with Dr. Melissa McCreery: https://toomuchonherplate.com/private-coaching-emotional-eating-coaching Download your free Podcast Roadmap: https://toomuchonherplate.com/map/ Rate and review the podcast: https://apple.co/3i2L8CH

Are you chasing love that leaves you feeling unworthy or uplifted? Ken Page reveals the two pivotal questions that can revolutionize your search for love and shield you from unnecessary heartache. Drawing from four decades of psychotherapy and personal growth, Ken explores the profound difference between "attractions of deprivation"—those intense, addictive relationships that mirror old wounds—and "attractions of inspiration"—connections rooted in mutual respect, safety, and emotional integrity. He also unpacks how asking one soulful question—“Do I feel safe and seen?”—can fast-track your journey to secure love and deepen your own self-worth. Listen For: 03:23 What Is an Attraction of Deprivation 07:11 Personal Story The Relationship That Nearly Trapped Ken 09:37 Why Deprivation Feels Like Home 13:10 The Three Cs of Choosing a Partner 15:34 The Second Key Question Do I Feel Safe and Seen 18:01 The Brave Act of Asking for What You Need 21:22 Building a Secure Attachment Style Through Self-Protection   SUBSCRIBE TO DEEPER DATING ON APPLE PODCASTS   Leave a positive rating for this podcast with one click   CONNECT WITH KEN: Website | YouTube | Instagram | Facebook | X

In this episode, Tara lays out the main things that hold people back from achieving fat loss. Find out if Higher Coaching is the right program for you: https://www.taragarrison.com/work-with-me Instagram: @coachtaragarrison @insideouthealthpodcast   Get 15% off Peluva minimalist shoe with coupon code COACHTARA here: http://peluva.com/coachtara CHAPTERS: 0:00 Intro 03:30 Deprivation mindset 12:05 Portion control vs. Nutrition content 20:25 Having a strategy 23:06 Nutrition for fat loss 33:24 Important blood biomarkers 39:30 Gut issues 41:40 Bloating, indigestion or GERD 45:35 Vagus nerve & stress 49:00 Fasting

In this episode, Tara lays out the main things that hold people back from achieving fat loss. Find out if Higher Coaching is the right program for you: https://www.taragarrison.com/work-with-me Instagram: @coachtaragarrison @insideouthealthpodcast Get 15% off Peluva minimalist shoe with coupon code COACHTARA here: http://peluva.com/coachtara CHAPTERS: 0:00 Intro 03:30 Deprivation mindset 12:05 Portion control vs. Nutrition content 20:25 Having a strategy 23:06 Nutrition for fat loss 33:24 Important blood biomarkers 39:30 Gut issues 41:40 Bloating, indigestion or GERD 45:35 Vagus nerve & stress 49:00 Fasting Healthy Gut Digestive Enzymes Discount Link: https://healthygut.com/coachtaraholoz Healthy Gut Betaine HCL (stomach acid booster) Discount Link: https://healthygut.com/coachtarahcl

Artists in Clare are said to be at risk of deprivation unless a Government initiative is extended indefinitely. The Minister for Culture, Communications and Sport has announced a six-month extension to the Basic Income for the Arts pilot scheme, with proposals for a successor scheme to be included in Budget 2026. The scheme currently provides income support of €325 a week to 53 Clare-based artists. Ennistymon-based artist and member of the National Campaign for the Arts Steering Committee, Maeve Stone, says those currently in receipt of the scheme would struggle to cover the basic if it's discontinued.

We speak with Lisa Harker, the Director of the Nuffield Family Justice Observatory, who gives us an insight into the alarming rise in the use of Deprivation of Liberty Orders on children.  She explains how vulnerable children, many born into poverty and facing complex needs, are increasingly subjected to severe restrictions on their freedom through these court orders.  According to the latest statistics from the Ministry of Justice, 1,280 children were subject to applications to deprive them of their liberty in 2024 in England and Wales. Lisa and her team at the Nuffield Family Justice Observatory have been researching the issue, and have even provided evidence to the UK Government on why this practice which resembles incarceration needs to stop. The Nuffield Family Justice Observatory is an independent research body, funded by the Nuffield Foundation that improves the lives of children and families by putting data and evidence at the heart of the family justice system. Join acclaimed journalist and Academy president Will Hutton, as he invites guests from the world of social science to explore the stories behind the news and hear their solutions to society's most pressing problems. Don't want to miss an episode? Follow the show on your favourite podcast platform and you can email us on wesociety@acss.org.uk and tell us who we should be speaking to.  The We Society podcast is brought to you by the Academy of Social Sciences in association with the Nuffield Foundation and the Leverhulme Trust. 

As we age, our brains become more sensitive to stress and disease. A recent study sheds light on a lesser-known risk: reduced oxygen levels. The study, titled “Defining the hypoxic thresholds that trigger blood-brain barrier disruption: the effect of age” and recently published as the cover for Volume 17, Issue 5 of Aging (Aging-US), found that low oxygen—also called hypoxia—can harm the aging brain by disrupting the blood-brain barrier (BBB). This damage may contribute to cognitive decline, memory problems, and an increased risk of dementia. Understanding Hypoxia in the Brain The brain relies on a steady supply of oxygen to stay healthy. When oxygen levels fall—a condition known as hypoxia—the brain undergoes changes to adapt. These changes include the remodeling of blood vessels and, importantly, a weakening of the blood-brain barrier. The BBB acts as a filter, protecting brain tissue from harmful substances. When it breaks down, it can lead to inflammation, brain cell damage, and cognitive issues. Hypoxia is common in older adults, especially those with conditions like sleep apnea, chronic obstructive pulmonary disease (COPD), heart failure, and asthma. That is why understanding the connection between low oxygen and the aging brain is crucial for preventing long-term neurological damage. Full blog - https://aging-us.org/2025/06/oxygen-deprivation-and-the-aging-brain-a-hidden-trigger-for-cognitive-decline/ Paper DOI - https://doi.org/10.18632/aging.206241 Corresponding author - Richard Milner - rmilner@sdbri.org Video short - https://www.youtube.com/watch?v=Nr6rTm7aJRo Sign up for free Altmetric alerts about this article - https://aging.altmetric.com/details/email_updates?id=10.18632%2Faging.206241 Subscribe for free publication alerts from Aging - https://www.aging-us.com/subscribe-to-toc-alerts Keywords - aging, blood-brain barrier integrity, endothelial, proliferation, microglia, chronic mild hypoxia, hypoxic threshold To learn more about the journal, please visit our website at https://www.Aging-US.com​​ and connect with us: Facebook - https://www.facebook.com/AgingUS/ X - https://twitter.com/AgingJrnl Instagram - https://www.instagram.com/agingjrnl/ YouTube - https://www.youtube.com/@AgingJournal LinkedIn - https://www.linkedin.com/company/aging/ Bluesky - https://bsky.app/profile/aging-us.bsky.social Pinterest - https://www.pinterest.com/AgingUS/ Spotify - https://open.spotify.com/show/1X4HQQgegjReaf6Mozn6Mc MEDIA@IMPACTJOURNALS.COM

Cravings, we all have them!! Ryann, Christin, and Maggie break down why cravings happen, what they really mean, and how to navigate them without guilt or restriction. From stress and under-fueling to hormone shifts and environmental triggers, the team covers it all, plus strategies for managing cravings in a sustainable, balanced way. Whether you're craving sugar in your luteal phase or facing down a break room full of donuts, this one's for you. Nutrition Coaching Free Macro Calculator Free Downloads Black Iron Blog Book a Free Discovery Call

We think that death is bad, but why exactly is it bad? We cannot suffer when we do not exist, so why would it be bad?In this episode we have a long, deep conversation with Professor Travis Timmerman, whose philosophical work delves deeply into the nature and ethics of death. An Associate Professor at Seton Hall University, Professor Timmerman has become a prominent voice in contemporary discussions about whether death is bad for us, how we should understand the harm of dying, and what moral obligations we might have surrounding death and dying. His work engages both timeless questions and urgent contemporary debates—offering fresh insight into topics like the timing of death's harms, the ethics of procreation, and our attitudes toward mortality.What you'll learn in this episode:✅ Why death is bad✅ How it can bad to not have been born earlier✅ What the ancient Mirror Argument gets wrong✅ How it can be bad for a 95-year-old to die✅ Whether we should wait to have children✅ How an analytical philosopher thinks about death

“We must have some room to breathe. We need freedom to think and permission to heal. Our relationships are being starved to death by velocity.” — Dr. Richard Swenson, The Overload SyndromeIn our fast-paced, always-on world, these words ring true. We're overloaded—physically, emotionally, mentally, and financially. But what if the antidote to our exhaustion isn't doing more, but doing less? Today, let's look at rest from a biblical perspective.What Is Margin?Margin is the “room to breathe” that Dr. Swenson describes. It's the space between our load and our limits, which allows us to pause before we break.Too often, we end the day with nothing left—no time, energy, or money. Then the next day starts…full throttle again.That kind of lifestyle comes at a cost. The Sleep Foundation reports that nearly half of Americans experience trouble sleeping—a third of them get less than seven hours of sleep a night. Chronic sleep deprivation can lead to serious (and expensive) health problems like anxiety, heart disease, and diabetes. It also undermines our relationships and decision-making.The truth? Rest is not a luxury. It's wisdom.God Created RestGod rested on the seventh day of Creation—not because He needed to, but because His work was complete. He blessed that rest and called it holy (Genesis 2:3).Later, He enshrined the Sabbath in the Ten Commandments (Exodus 20:8-11). Why? Because He knows our tendency to keep pushing ourselves, and He lovingly tells us to stop. As pastor and author Rich Villodas says:“God gives us Sabbath—he gives us rest—as a gift to remind us that our standing in Christ is not based on our works. When we rest, we're reminded: I'm not producing anything…and God still loves me.”Margin in a Work-Obsessed WorldTechnology allows us to work from anywhere, at any time. But just because we can doesn't mean we should. Rest gives us the strength and focus to do our work “as unto the Lord” (Colossians 3:23).Working late nights and skipping vacations might seem productive, but over time, they damage what matters most—our health, our relationships, and our spiritual lives.Rest doesn't mean avoiding work. It means working wisely and worshipfully—and stepping away when it's time to refuel.The Difference Between Rest and LazinessNow, let's be clear: Rest is not laziness.Laziness is neglecting what we're called to do. It violates God's design for us to work, serve, and create. Paul warned the Thessalonians to “warn those who are idle and disruptive” (1 Thess. 5:14), and added in 2 Thessalonians 3:11 that idleness often masks itself as busyness.Proverbs 31 praises the noble woman who works diligently. Verse 27 says she “does not eat the bread of idleness.” Laziness can show up subtly, like scrolling endlessly or shopping to avoid responsibility.Proverbs 24:30–31 tells of a neglected field, overgrown and crumbling, due to a lack of care. That's what happens when laziness takes root. But there's hope.Rest Is a Gift of GraceWhether you're burned out or stuck in patterns of procrastination, God's grace meets you where you are. Jesus doesn't offer a tighter schedule—He offers a lighter burden.“Come to me, all who are weary and burdened,” Jesus says, “and I will give you rest.” (Matthew 11:28)Rest isn't something you earn. It's something you receive. So step into the rhythm of grace, not guilt. Your soul—and your stewardship—depends on it.On Today's Program, Rob Answers Listener Questions:My son is 26, and last year he was able to start a 401(k) with his job. I want to get him a Roth IRA and start with $200 to get something going. Is that a good idea?I'm 87 years old. If all my assets have beneficiaries designated, is there any reason to have probate, or is there a maximum dollar amount that requires probate, so I would have to get a trust?I pay my bills and save as much as I can. Is it okay for me to spend $10 at the Salvation Army to get a new church dress? I don't make much money, but I get paid every two weeks with a decent check.Resources Mentioned:Faithful Steward: FaithFi's New Quarterly Magazine (Become a FaithFi Partner)The Overload Syndrome: Learning to Live Within Your Limits by Dr. Richard A. SwensonMargin: Restoring Emotional, Physical, Financial, and Time Reserves to Overloaded Lives by Dr. Richard A. SwensonSchwab Intelligent Portfolios | BettermentHeart for LebanonWisdom Over Wealth: 12 Lessons from Ecclesiastes on Money (Pre-Order)Look At The Sparrows: A 21-Day Devotional on Financial Fear and AnxietyRich Toward God: A Study on the Parable of the Rich FoolFind a Certified Kingdom Advisor (CKA) or Certified Christian Financial Counselor (CertCFC)FaithFi App Remember, you can call in to ask your questions most days at (800) 525-7000. Faith & Finance is also available on the Moody Radio Network and American Family Radio. Visit our website at FaithFi.com where you can join the FaithFi Community and give as we expand our outreach.

High risk factors for stroke such as smoking and blood pressure are not equally represented throughout the patient population. These are just two of the socioeconomic influences on cerebrovascular disease. One way to view this association is through the lens of the Area Deprivation Index (ADI), a measure of neighbourhood-level deprivation, and this was the approach of the study discussed in this episode. The study evaluated the association between the ADI and the treatment of ruptured intracranial aneurysms compared with unruptured intracranial aneurysms across multiple centres. Editor-in-Chief of JNIS, Dr. Felipe C. Albuquerque, interviews Dr. Alexandra Paul¹, author of the paper: Multicenter study of association between socioeconomic status and treatment of ruptured cerebral aneurysms compared to unruptured cerebral aneurysms: insights from 4,517 patients using the area deprivation index   1. Department of Neurosurgery, Albany Medical Center, Albany, New York, USA   Please subscribe to the JNIS podcast on your favourite platform to get the latest podcast every month. If you enjoy our podcast, you can leave us a review or a comment on Apple Podcasts (https://apple.co/4aZmlpT) or Spotify (https://spoti.fi/3UKhGT5). We'd love to hear your feedback on social media - @JNIS_BMJ.

I had a recent discussion with my hospice social worker, wherein the discussion provided a catalyst to me framing my views on the banal of popular culture and general decline of cognition and language skills in society. These incredibly simple (tongue in cheek) topics are pieced together within this podcast, which, incidentally, seems to be the only thing I can do in response to this blight on society.

Lose more weight in 4 weeks than you have lost in the last 4 months: https://www.loseweightpodcast.com 

Hello to you listening in North Platte, Nebraska!Coming to you from Whidbey Island, Washington this is Stories From Women Who Walk with 60 Seconds (and a bit mire) for Motivate Your Monday and your host, Diane Wyzga.Maybe like me you could use a bit of good news right  about now. What if you could find the “best America there ever was?” Best-selling author and award-winning journalist Bob Greene found it in a small town, North Platte, Nebraska. As the story goes: During World War II, American soldiers from every city and walk of life rolled through North Platte, Nebraska, on troop trains en route to their ultimate destinations in Europe and the Pacific. What happened next?Prompted by one woman's idea this tiny town of 12,000 people transformed its modest railroad depot into the North Platte Canteen. Every day of the year, every day of the war years the Canteen - staffed and funded entirely by local volunteers - was open from five A.M. until the last troop train pulled away a little after midnight. In a time of coupons, shortages, and doing without that comes with war this community provided welcoming words, support, baskets of produce, fresh-baked goods, homemade sandwiches, magazines, books, bottles of milk, cauldrons of coffee, and treats to more than six millions GIs by the time the war ended four years later.Think about it. At a time of national adversity, crisis and deprivation because everything was going to the troops and the war effort, ordinary people pulled together to honor their country's brave sons by giving from the heart and their kitchens, their fields and dairies. Interviews with some of the volunteers and servicemen tell a love story of small-town generosity because it was something that they could do.Question: Yes, these times are perilous; but so was World War II. We might feel like we're fighting a war on our own soil for the first time since the Civil War. But we are not lost when we choose to summon the great expanse of hope that is the human heart. If 12,000 ordinary persons could care for six million GIs, what is in our power to do? Where is the next “best America there ever was?”Click to access book: Once Upon a Town - The Miracle of the North Platte Canteen by Bob GreeneYou're always welcome: "Come for the stories - Stay for the magic!" Speaking of magic, I hope you'll subscribe, share a 5-star rating and nice review on your social media or podcast channel of choice, bring your friends and rellies, and join us! You will have wonderful company as we continue to walk our lives together. Be sure to stop by my Quarter Moon Story Arts website, check out the Communication Services, arrange a no-obligation Discovery Call, and Opt In to stay current with me as "Wyzga on Words" on Substack.Stories From Women Who Walk Production TeamPodcaster: Diane F Wyzga & Quarter Moon Story ArtsMusic: Mer's Waltz from Crossing the Waters by Steve Schuch & Night Heron MusicAll content and image © 2019 to Present Quarter Moon Story Arts. All rights reserved. 

In this episode, I delve into the chilling world of silent horror and humanity's fear of deprivation. I narrate the story of Tom Dawson, whose life spirals into chaos due to jealousy and complicated love, symbolized by a mysterious watch from his girlfriend Elizabeth. As Tom seeks a new life in the jungles of New Guinea, he confronts inner turmoil and external dangers, leading to a suspenseful showdown shaped by the watch's influence. Through Tom's journey, we explore themes of isolation and desire, ultimately prompting listeners to reflect on the emotional costs of deprivation and the complexities of human connections.

Can you imagine ordering a salad with a side of fries and feeling confident you are working toward your greater health & weight loss goals? Jenn provides insight to the way off the 'roller coaster'. The excitement of shedding pounds. The disappointment of gaining them back. Deprivation as a way of life. Dieting is a merry-go-round…minus the fun. Whether this describes you or someone you care for (friend, family member, child, patient, client), it's a real issue for too many of us today. Yo-yo dieting reveals a terrible reality: most Americans are alarmingly misinformed about what to eat, when to eat, and how to get healthy. ✨In this inspiring episode, Health Coach Jenn Trepeck shares tips like: ► Why you can't outrun your fork► How Willpower is a refillable cup, you just are not refilling it ► Muscle dictates metabolism ► protein and fiber after every meal makes removing fat, no big deal ** About Jenn Trepeck: Jenn Trepeck has been described as a "force of nature" in the wellness space. She's been recognized as one of Podcast Magazine's 40 under 40, nominated for the 2022 International Women's Podcast Award for Visionary Leadership, and won Ear Worthy's first Independent Podcast Award for Best Health Podcast and Best Independent Podcast in 2024. She is an Optimal Health Coach, Podcaster and Business Consultant. After graduating from the University of Michigan Ross School of Business, Jenn founded Better Life Now LLC while working full time in hedge funds. After over a decade of coaching clients, Jenn started Salad with a Side of Fries Podcast to help pay it forward and reach a larger audience to teach the nutrition education we are all supposed to know but no one ever taught us. In addition to coaching clients individually or in small groups, Jenn implements revenue generating wellness programs in doctors' offices, salons and spas to further expand impact and help change the state of healthcare as a Certified GoTrim Lifestyle Coach and Consultant with nutraMetrix Custom Health Solutions. Jenn is typically working out at Physique57, discovering hidden gem restaurants in NYC or traveling to spend time with friends and family.

Sports Daily Full Show 8 April 2025

Sleep myths, schedules, positions/pillows, debt, coming down from adrenaline highs, falling back to sleep, and successful habits are all discussed by Dr. Christopher Winter, Sleep Specialist/Neurologist, Author of The Rested Child and The Sleep Solution, and host of Sleep Unplugged with Dr. Chris Winter. 

A Clare disability activist fears it's becoming a widely accepted belief that being disabled and living in poverty go hand in hand. A new report published by the Irish Human Rights and Equality Commissionand the Economic and Social Research Institute has found that households with a disabled member face "significant" financial burdens and have a "very high" risk of poverty rates. It's estimated that households with a disabled member require up to 59% more disposable income to achieve the same standard of living as a similar households with no disabled member. Speaking on Clare FM's Morning Focus, Ennistymon native Ann Marie Flanagan says there's a risk that society could become complacent and refuse to imagine the situation changing.

In this episode, we review the high-yield topic of⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Oxygen Deprivation⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠from the Respiratory section.Follow⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Medbullets⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ on social media:Facebook: www.facebook.com/medbulletsInstagram: www.instagram.com/medbulletsofficialTwitter: www.twitter.com/medbullets

The hosts discuss the observance of Lent, and how it can help us prepare to celebrate what Jesus has done for us on the cross.If you would like to add a spiritual practice during the 40 days of Lent, we recommend this resource: https://www.thriftbooks.com/w/emotionally-healthy-spirituality-daily-office_peter-scazzero/257099/?resultid=ec8e893b-94ad-400c-8fa0-dbae994125e4#edition=5437581&idiq=3669450

Have you ever found yourself waiting for the perfect moment of motivation to take action on your goals—whether it's weight loss, wellness, or personal growth? In this episode, I'm sharing an analogy between a struggling mother in a rainy parking lot and the way we try (and fail) to reason with the more primitive, impulse-driven part of our brains. What if you didn't need full motivation or permission from your inner “toddler” to follow through on your commitments? If you're ready to stop the inner tug-of-war and take consistent action toward your goals, this episode is for you!   Resources: Get full show notes and more information here: https://www.burnstressloseweight.com/150 Learn more: https://www.burnstressloseweight.com/  Get on the email list: https://www.burnstressloseweight.com/magic  

Alex Ruck Keene KC (Hon) is a barrister at 39 Essex Chambers in London, specializing in mental capacity, mental health, and healthcare law. In recognition of his significant contributions beyond the courtroom, Alex was appointed Honorary King's Counsel in March 2022. Beyond his legal practice, Alex is involved in academia and policy development. He serves as a Professor of Practice at the Dickson Poon School of Law, King's College London, and as a Visiting Senior Lecturer at the Institute of Psychiatry, Psychology and Neuroscience at King's College London. Alex has been instrumental in shaping mental health and capacity law policy. He was a consultant to the Law Commission's Mental Capacity and Deprivation of Liberty Project and served as the legal adviser to the Independent Review of the Mental Health Act 1983 in 2018. Today we discuss:What is the purpose of the mental health act? What does it mean to be sectioned? What are the safeguards and appeals available to sectioned patients? How to think about complex questions legally like suicide and assisted dying The pressures mental health professionals face when making legal decisions What is  the legal concept of “Capacity”? Warning: This conversation includes frank discussion about serious matters such as suicide and assisted dying. You can find out more about Alex's work here: https://www.mentalcapacitylawandpolicy.org.uk/about-the-author/Further accessible resources regarding the mental health act: https://www.mind.org.uk/information-support/legal-rights/mental-health-act-1983/mental-health-act-faqs/If you would like to invite Alex to speak at your organisation please email alexcurmitherapy@gmail.com with "Speaking Enquiry" in the subject line.If you would like to enquire about an online psychotherapy appointment with Dr. Alex, you can email - alexcurmitherapy@gmail.com.Give feedback here - thinkingmindpodcast@gmail.com - Follow us here: Twitter @thinkingmindpod Instagram @thinkingmindpodcast

Today's show includes more in depth questions from my Google Form Q&A. These questions don't have a character limit, and are therefore more contextual.Topics included:Pros and cons of SFAS in cold weather vs. warmer weatherHow to overcome the inherent disadvantages of being a Short KingWhy it's critical to train if your goal is fat loss (and how to approach it)Practicing being sleep and food deprived in training (since you will be at SFAS)Soreness nuances; does being sore mean you got a good training stimulus?How many hours/week I train now (ultra-prep) vs. typically (not in ultra prep)Are weighted step ups and running sufficient for being a rucking beast?Biggest reasons for land nav failuresWhat to focus on when looking to improve ruck walking speedAdding mileage to running programsHow to approach the last 9 months before selection (cut? bulk? maintain?)New Program:Jacked Gazelle 2.0EBook: SOF Selection Recovery & Nutrition GuidePrograms, articlesNew Training Team on TrainHeroic: T-850 Rebuilt (try a week for free!)terminatortraining.com2 & 5 Mile Run Program - run improvement program w/ strength workKickstart- beginner/garage gym friendlyTime Crunch- Workouts for those short on timeHypertrophy- intermediate/advancedJacked Gazelle- Hybrid athleteSFAS Prep- Special forces train-upTrainHeroic- App based bodybuilding programFollow me:SubstackNewsletter Sign UpIG: terminator_trainingTwitter: @ksterminatortmyoutube: Terminator Training MethodFacebook: Terminator TrainingWhichever platform you're tuning in on, feel free to leave a review! Your feedback is greatly appreciated. The more reviews we receive, the more people the podcast will reach!Also, if you know anyone who loves fitness and podcasts, spread the word! My goal is to help as many people as I can and cut out the BS when it comes to fitness, nutrition and health.Look for weekly (or more) Q&A on my stories. I'll answer your questions on IG and here on the podcast.

First up this week, although long touted as a green fuel, the traditional approach to hydrogen production is not very sustainable. Staff writer Robert F. Service joins producer Meagan Cantwell to discuss how researchers are aiming to improve electrolyzers—devices that split water into hydrogen and oxygen—with more efficient and durable designs.   Next, Robert Rogers, who was a postdoctoral fellow in molecular biology at Massachusetts General Hospital when this work was conducted, talks with host Sarah Crespi about the idea of chronic hypoxia as medicine. Efficacious in mouse disease models, the big question now is whether long-lasting reduced oxygen could help people with certain serious conditions, such as mitochondrial defects or brain inflammation. The pair discuss what we know so far about this potential treatment and the challenges of delivering low levels of oxygen around the clock.   This week's episode was produced with help from Podigy.   About the Science Podcast   Authors: Sarah Crespi; Meagan Cantwell; Robert Service

1/13/25 - Dr. Sue Baars is a licensed professional counselor and marriage and family therapist in Irving, Texas. Sue has worked extensively in the field of counseling since 1986 in both hospital and outpatient settings, and focuses her work on the integration of the Christian anthropology of St. Thomas Aquinas with the treatment of a variety of emotional & spiritual problems, among them Emotional Deprivation Disorder, obsessive-compulsive disorder and scrupulosity. Dr. Sue joins us today to discuss the work of her father, Dr. Conrad Baars, and The Baars Institute, the mission of which is to illustrate the beauty of affirmation as the antidote for the syndrome of Emotional Deprivation Disorder, and to provide training and certification to professional therapists, in order that unaffirmed persons everywhere might experience hope and healing. Learn more about The Baars Institute at https://www.baarsinstitute.com/ To book a consultation with Dr. Sue Baars, please visit https://www.ihicounseling.com/

'Tis the season for festive gatherings, joyous celebrations, and all kinds of delicious food and drinks. However, for many women, managing food choices during this time can be a challenge. Balancing the desire to savor the season while also feeling healthy and energetic is no easy task. Unless you plan to hibernate at home, navigating buffets of rich foods, festive cocktails and dessert spreads is inevitable. And making time for workouts amidst the holiday rush? That's a whole different challenge!   On today's episode, Whitney welcomes nutrition and fitness coach Leoor Kelly, founder of LKW Coaching. Leoor's mission? To help women break free from yo-yo dieting and hit their health goals with evidence-based methods.   Whitney and Leoor discuss navigating food choices at holiday celebrations, boosting our metabolism and common misperceptions around fitness and food. Leoor's tips will help you not just survive but rock the holiday season.   Here's what to look forward to in today's episode Tips for navigating all the holiday celebrations, food, and drinks ​​Pause to be present for the conversation or the food When you know what's there, decide on what you truly want and simply enjoy Leeor shares her flat tire analogy regarding women's growth journey Deprivation does not do your body any good One question women could be asking themselves more: Where does your fear and anxiety around food come from?   Leeor and I would love to know what you connected with from today's episode concerning your relationship with food and health. Share today's episode on Instagram and be sure to tag us - @‌leeor.kelly.wellness and @‌Whitneywoman!    Connect with Whitney: Instagram l Website l Free 5-Minute Guided Meditation l Electric Ideas Podcast   Connect with Leeor Kelly: Instagram| Website| Custom 1:1 Nutrition and Fitness Coaching Obligation-Free Goal Setting Call    

1st Sunday of Advent, Year C 2024

Ever wonder what's actually in your food, water, or even your makeup?  In this week's episode of A Really Good Cry, I'm sitting down with the wonderful Meghan Swidler, a holistic health coach and detox queen! We're diving into all the little (and big!) ways that toxins sneak into our daily lives and what they do to our bodies—yes, even things like your skin, energy, and gut! Meghan shares so much wisdom on how to listen to what your body is telling you, clear out what it doesn't need, and create space for feeling our absolute best. From simple food swaps to ditching hidden household toxins, this episode is filled with practical tips that don't feel overwhelming. It's all about getting back in tune with ourselves and building little habits that help us thrive from the inside out. What We Discuss: 00:00 Intro 02:44 Signs You Need a Detox Right Now 05:50 The Four Main Channels of Elimination 07:03 Common Gut Issues Aren't Normal 11:27 How Blockage in the Colon Creates Toxins 13:40 Toxins Are Everywhere 16:34 Top 3 Ways to Reduce Toxins In Your Body 20:08 What's Really in Your Water? 25:58 The Hidden Dangers of Hormonal Contraception 34:11 Top Toxins to Avoid While Grocery Shopping 39:25 Your Most Important Investment Is Your Health 42:53 Reducing Toxins at Home 47:18 The Detox Formula 52:14 Deprivation vs. Freedom 54:53 How to Safely Start Your Detox 59:34 Embracing Detox Symptoms 1:03:54 Best Tests for Toxins   Follow Meghan: https://meghanswidler.com/ https://www.instagram.com/meghanswidler https://www.linkedin.com/meghanswidler https://linktr.ee/meghanswidler   Follow Radhi: https://www.instagram.com/radhidevlukia/ https://www.youtube.com/channel/UCxWe9A4kMf9V_AHOXkGhCzQ https://www.facebook.com/radhidevlukia1/ https://www.tiktok.com/@radhidevlukia See omnystudio.com/listener for privacy information.

Want to see more progress, reduce self-sabotage, and spend less time thinking and focusing on what to eat? Check out this podcast episode. It'll make a difference.In this episode:Deprivation thinking and why it doesn't workPink elephantsYour inner rebelMomentum, motivation, and energyFind links to everything we mention in this episode as well as complete show notes & transcript at https://toomuchonherplate.com/stop-telling-yourself-no-tmohp-episode-154/ Join the 5-Day Freedom from Overeating Workshop for Smart, Busy Women: https://bit.ly/tmohpregister Find out what's triggering emotional eating: https://bit.ly/takethefreequizGet updates about upcoming events, free resources, & new episodes: https://bit.ly/tmohpupdatesRate and review the podcast: https://apple.co/3i2L8CH

One of the questions we get asked most often is for guidance on what someone should and should not spend money on. The answer is always... it depends. What's important to me, may not be important to you. Jen Smith is here to give everyone the framework to make those tough decisions. This framework is called Value Based spending. Jen lays it all out in her new book, "Buy What You Love Without Going Broke". Long-term listeners may remember Jen from episode 58, "Frugality without Deprivation," in 2019. She's also still rocking things over at the Frugal Friends Podcast. In today's episode as we discuss the book you'll find answers to the following: Why is it so hard to stop spending money? What is values-based spending and how is it different? What's the problem with telling someone a budget will solve their spending problem? What's the point of learning values-based spending when the bigger issue is that we don't earn enough money? And so much more. If you enjoyed this episode, please share it with a friend! Links from The Episode Pre-order the book! Frugal Friend's Podcast YouTube Interview https://youtu.be/dsl4EQekk4M Join the Community We'd love to hear your comments and questions about this week's episode. Here are some of the best ways to stay in touch and get involved in The FI Show community! Grab the Ultimate FI Spreadsheet Join our Facebook Group Leave us a voicemail Send an email to contact [at] TheFIshow [dot] com If you like what you hear, please subscribe and leave a rating/review! >> You can do that by clicking here 

In Episode 314 of The Canine Paradigm, we explore training methods to stop chasing behaviour in dogs by discussing a groundbreaking study titled "Comparison of the Efficacy and Welfare of Different Training Methods in Stopping Chasing Behavior in Dogs." This study offers valuable insights into how different training approaches affect the success of stopping unwanted behaviours, particularly chasing, while considering the welfare of the dogs involved. We break down the study's findings, highlighting the pros and cons of various training methods to stop chasing behaviour in dogs. The research reveals that different methods can lead to varying degrees of success, especially when considering the impact on the dog's well-being. In addition, we delve into the topic of deprivation in dog training. While deprivation can sometimes enhance the effectiveness of training methods to stop chasing behaviour in dogs, it also raises concerns about ethics and welfare. We discuss how this approach fits into modern dog training and what it means for both the effectiveness and overall welfare of the dog. Further Details Are you in search of top-tier dog trainers and steadfast supporters of the Canine Paradigm? Below is a comprehensive list of individuals and businesses that stand by our mission, contribute to our operational costs, and make significant contributions to the canine community. Glenn Cooke oversees a wide range of canine-related services at Canine Evolution and Pet Resorts Australia. Pat Stuart offers a full suite of coaching and dog training services through Serious dog business We invite you to support our show and access exclusive content on our Patreon page. Your contributions directly support the show's ongoing production, and we deeply appreciate the wonderful community that has formed around it. If you're unsure how to contribute, feel free to reach out to us for assistance. Explore our complete range of merchandise at our Teespring store. You can also help by spreading the word within the canine community or suggesting special guests for future interviews. For information on how to listen to our podcast, please visit this link. Subscribe to our YouTube channel for video content and updates. If you enjoyed the podcast, we would greatly appreciate your reviews on iTunes, Spotify, and other podcast directories. Details on joining the International Association of Canine Professionals (IACP) can be found here. We highly recommend membership for anyone serious about advancing in the canine industry. We also encourage you to check out Dogs Playing for Life, a transformational rescue process making a positive impact on dogs across the USA. Support Our Supporters Narelle Cooke hosts her own podcast, Natural Health for People and Pets, available on all major podcast platforms. Be sure to listen in. For the finest human-grade supplements for your dogs, visit Canine Ceuticals. Now available in the USA. SHOW SPONSOR Jason Firmin of Einzweck Dog Quip is another proud SHOW SPONSOR. The innovative motorcycle dog kennel can be found at Rowdy Hound. SHOW SPONSOR For daycare and heartfelt training services, check out From the Heart Dog Training. SHOW SPONSOR Our dear friend and frequent contributor, Birdy O'Sheedy, can be found at birdyosheedy.com. Special Thanks A huge thanks to all our contributing artists. Please take a moment to support their amazing work: Jane Stuart Avery Keller Zoie Neidy