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Living Outside The US, Iguanas, GLP1's Make Me Horny and Zombie Murders Of South FloridaSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Jeremy is a husband & father of 3. He has been big, tall & heavy for all of his life. When he stopped playing sports his weight started to become an issue. He decided to take a GLP1 to help him lose weight & improve some of his health markers. This is his story.
Send us a textWelcome back to Weight Loss Wednesday. I cannot believe we are already on our ninth edition of this series. You keep sending in brilliant questions and I truly love answering them, so thank you. Keep them coming.Today I am digging into emotional eating, holiday baking strategies, how my program works for those using GLP1s, my go to calorie tracking app, and a fun question about my favourite fictional characters. A little mindset, a little practical strategy, a little geekery. The perfect Wednesday mix.In this episode, I cover:• Emotional eating without shame How to tell when it is time to comfort yourself with food versus when to take a more structured approach How to stay in control and build awareness Why the aim is not to eliminate emotional eating, but to evolve your relationship with it• Holiday baking decisions Should you bake? Hack recipes? Avoid it entirely? How to protect your progress and your peace this season Why hacked recipes can be an excellent tool rather than a punishment• GLP1s and my program Why the GLP1 can be a tool, not the entire solution How my program supports mindset, behaviour and food relationship transformation Why you still benefit from learning calorie awareness and emotional management• My favourite calorie tracking app The one I use, why I like it, and how I track now while maintaining• A fun wrap up My favourite fictional characters and superheroes Spoiler: I'm team Buffy, alwaysKey takeaways• Awareness is the most powerful tool when navigating emotional eating • You do not have to choose between indulgent treats and hacked treats at the holidays • Weight loss tools only work long term when paired with mindset work • Progress over perfection, always • Small shifts in habits count, so celebrate themWant to submit a question?You can submit your Weight Loss Wednesday questions at disruptingobesity.com, or send them to me on Instagram. I love hearing from you.See you next week.Looking for help on your weight loss journey? I've created a couple of resources:• My NEW Membership Community Flamingo Forum! Join HERE: https://charlotte-skanes.mykajabi.com/disruptor-our-community• My Immersive Weight Loss Experience: Sustainable 7• My Cookbook 'Disruptor'• Free Guide ‘Getting Started for the Last Time'• Weight Loss Workbook Disruptor, find anywhere in the world on Amazon by searching “Disruptor Charlotte Skanes”•Get Started For The Last Time LIVE Webinar Replay Sign-Up - free Spread Sprinkle Pour worksheets WebsiteInstagramYoutube...
Resources for the Community:___________________________________________________________________https://linktr.ee/theplussidezpodcast Ro - Telehealth for GLP1 weight management https://ro.co/weight-loss/?utm_source=plussidez&utm_medium=partnership&utm_campaign=comms_yt&utm_content=45497&utm_term=55Find Your US Representatives https://www.usa.gov/elected-officials ______________________________________________________________________Get the latest buzz on GLP-1 therapies and the future of metabolic medicine! This episode provides an in-depth look at what's coming out of Obesity Week in Atlanta, GA, featuring expert insights from Dave Knapp from On the Pen.Key Topics & Breakthroughs:Corporate Battle for Biotech: We break down the surprise counteroffer by Novo Nordisk to acquire Metsera, the obesity biotech company that Pfizer had recently announced it was buying, setting the stage for a major pharmaceutical turf war.Pipeline Watch: Dive into the plethora of new therapies in current clinical trials, including the latest developments from Viking Therapeutics and the push for Oral GLP-1s.GLP-1's New Frontier: Discover the groundbreaking research on GLP-1's potential role in treating alcohol and narcotics addictions. We also discuss Brenipatide and its surprising dual focus on alcohol abuse and asthma.Tune in for a comprehensive review of the medications, mergers, and clinical trials shaping the next generation of weight loss and metabolic treatments.______________________________________________________________________⭐️Mounjaro Stanley⭐️griffintumblerco.Etsy.comUse code PODCAST10 for $ OFF______________________________________________________________________Join this channel to get access to perks: / @theplussidez______________________________________________________________________#Mounjaro #MounjaroJourney #Ozempic #Semaglutide #tirzepatide #GLP1 #Obesity #zepbound #wegovy #ObesityCare #PatientAdvocate #GLP1Community #RealGLP1StoriesSend us Fan Mail! GetClaimable.com/PlusSideZ to appeal your GLP-1 Insurance Denails and use code PlusSideZ to save! Support the showKim Carlos, Executive Producer TikTok https://www.tiktok.com/@dmfkim?is_from_webapp=1&sender_device=pc Instagram https://www.instagram.com/dmfkimonmounjaro?igsh=aDF6dnlmbHBoYmJn&utm_source=qr Kat Carter, Associate Producer TikTok https://www.tiktok.com/@katcarter7?is_from_webapp=1&sender_device=pc Instagram https://www.instagram.com/mrskatcarter?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
We've all heard the headlines about GLP-1s. The miracle weight-loss meds. The quick fix. The controversy.But what does it actually feel like to live it?Nicole has been my client for 18 months and a year ago she started Zepbound and has lost nearly 60 pounds. But that's not the only story.The story is about what happened underneath the weight loss—the food noise that finally quieted, the skill work that still had to happen even with the meds, and the life she's living now that no diet ever gave her.What we talk about:What “food noise” really feels like — and what happens when it finally goes quietThe difference between biological change and behavioral changeWhy the meds don't replace the work — they create space for itThe “finish your plate” brain that doesn't disappear overnightHow Nicole's body image is evolving while she's still losing weightConnect with JordanaFind me on InstagramSign up for my Monday newsletter with lots of nutrition, body image and mindset tipsSchedule a free discovery call to talk more about working together Listen to more episodes of The Diet Diaries
GLP-1 Agonists (Glucagon Like Peptide 1 Agonists) such as Mounjaro and Wegovy are becoming more widely used, here we cover examples of GLP1 Agonists, mechanism of action, as well as GLP1 agonist side effects. PDFs Available at: www.rhesusmedicine.com Consider subscribing on YouTube (if you found any of the info useful!): https://www.youtube.com/channel/UCRks8wB6vgz0E7buP0L_5RQ?sub_confirmation=1Patreon: https://www.patreon.com/rhesusmedicineBuy Us A Coffee!: https://www.buymeacoffee.com/rhesusmedicineTimestamps:0:00 What are GLP-1 Agonists? 0:23 GLP-1 Agonist Mechanism of Action1:35 GLP-1 Agonist Indications & Uses2:37 GLP-1 Agonist Examples 4:05 GLP-1 Agonist Side EffectsPlease remember this podcast and all content from Rhesus Medicine is meant for educational purposes only and should not be used as a guide to diagnose or to treat. Please consult a healthcare professional for medical advice. ReferencesManne-Goehler, J., Franco, J., 2025. Side effects of GLP-1 receptor agonists. BMJ, 390:r1606. [online] Available at: https://www.bmj.com/content/390/bmj.r1606.full. (bmj.com)Collins, L., 2024. Glucagon-like peptide-1 (GLP-1) receptor agonists. StatPearls. [online] Available at: https://www.ncbi.nlm.nih.gov/books/NBK551568/. (NCBI)Andreasen, C.R., Andersen, A., Knop, F.K. & Vilsbøll, T., 2021. How glucagon-like peptide 1 receptor agonists work. Endocrine Connections, 10(7). [online] Available at: https://ec.bioscientifica.com/view/journals/ec/10/7/EC-21-0130.xml. (ec.bioscientifica.com)Diabetes UK, 2025. GLP-1 agonists – tablets and medication. [online] Available at: https://www.diabetes.org.uk/about-diabetes/looking-after-diabetes/treatments/tablets-and-medication/glp-1. (Diabetes UK)
EP.236: Check Out LVLUP: Head to https://lvluphealth.com/DRTYNA and use code DRTYNA at checkout to get 15% off your order sitewide. Kyal Van Der Leest from LVLUP is back on the show! He's a total mad genius when it comes to peptides, metabolism, and optimizing the systems that keep you strong and healthy. You all loved our last conversation, and this one takes things even deeper. We're talking all things GLP-1s and how to actually support your body while using them. There's a lot more to it than just weight loss. We cover gut health, liver and biliary function, hormones, thyroid, muscle preservation, and longevity pathways. We also touch on how to avoid muscle loss, how to cycle peptides properly, and why supporting your mitochondria and detox systems is key when you're microdosing or using GLP-1s for any goal. Topics Discussed: → What are the best ways to support your body while using GLP-1s? → How do peptides improve gut and liver health? → Can GLP-1s cause muscle loss, and how can you prevent it? → What supplements help balance hormones during weight loss? → How do you safely cycle peptides for longevity and performance? Sponsored By: → Puori | Go to https://puori.com/drtyna and use code DRTYNA to get 20% off → Timeline | Head to https://timeline.com/DRTYNA and get 20% off with code DRTYNA → Cozy Earth | Black Friday has come early at https://CozyEarth.com! Right now, you can stack my code DRTYNA on top of their sitewide sale, giving you up to 40% off in savings. These deals won't last, so start your holiday shopping today! → VivaRays | Go to https://VivaRays.com and use code DRTYNA for a special discount. On This Episode We Cover: → 00:00:00 - Introduction → 00:03:36 - Microdosing GLP-1s → 00:05:43 - GLP-1 side effects → 00:08:17 - Leaky gut & IBS → 00:17:26 - SIBO & histamine → 00:24:32 - Iron & thyroid → 00:32:39 - TUDCA support → 00:36:46 - Obesity & metabolism → 00:38:35 - Gut health & pain → 00:41:18 - Dr. Tyna's picks → 00:44:48 - Muscle loss → 00:46:08 - The science of weight loss → 00:53:04 - Longevity tools → 00:56:57 - Body recomposition → 00:58:46 - Cycling peptides → 01:05:16 - PEA benefits Dr Tyna's LVLUP Favorites: Use code DRTYNA at checkout to get 15% off your order sitewide. → TUDCA → ULTIMATE GI REPAIR → BPC-157 → TOTAL RECOMP → PEA → LONGEVITY → Grab Dr. Tyna's FREE GLP1 Intro Course: https://www.drtyna.com/ozempicuncovered Further Listening: → EP. 200 | Peptides 101: Unlock Optimized Gut, Brain and Recovery | Kyal Van Der Leest of LVLUP Check Out LVLUP: → Head to https://lvluphealth.com/DRTYNA and use code DRTYNA at checkout to get 15% off your order sitewide. Disclaimer: Information provided in this podcast is for informational purposes only. This information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product. Do not use the information provided in this podcast for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or other supplement, or using any treatment for a health problem. Information provided in this blog/podcast and the use of any products or services related to this podcast by you does not create a doctor-patient relationship between you and Dr. Tyna Moore. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent ANY disease.
Resources for the Community:___________________________________________________________________https://linktr.ee/theplussidezpodcast Ro - Telehealth for GLP1 weight management https://ro.co/weight-loss/?utm_source=plussidez&utm_medium=partnership&utm_campaign=comms_yt&utm_content=45497&utm_term=55Find Your US Representatives https://www.usa.gov/elected-officials ______________________________________________________________________In this episode, we speak to Gianna Beasley, RD, the author of her new book, The GLP1 Solution. Her book provides a comprehensive guide to navigating obesity management with GLP-1 medications, extending beyond basic diet and exercise. We chat about Gianna's personal struggles with weight, and the transformative role of GLP-1s in her journey. We will learn practical insights necessary for success by taking a deep dive into nutrition, specific food recommendations for success and the importance of macros (macronutrients). We also chat about movement, physical activity, mental health, grounding, and surprising lifestyle changes that are small, but make a big difference. We also discuss managing side effects, and alleviating common gastrointestinal symptoms (e.g., nausea, lethargy, aversion), and the importance of incorporating high quality vitamin supplements, omega-3s, and essential minerals like magnesium. This holistic approach ensures listeners are well-equipped to manage their physical and mental health throughout their GLP-1 journey. ______________________________________________________________________⭐️Mounjaro Stanley⭐️griffintumblerco.Etsy.comUse code PODCAST10 for $ OFF______________________________________________________________________Join this channel to get access to perks: / @theplussidez______________________________________________________________________#Mounjaro #MounjaroJourney #Ozempic #Semaglutide #tirzepatide #GLP1 #Obesity #zepbound #wegovy #ObesityCare #PatientAdvocate #GLP1Community #RealGLP1StoriesSend us Fan Mail! GetClaimable.com/PlusSideZ to appeal your GLP-1 Insurance Denails and use code PlusSideZ to save! Support the showKim Carlos, Executive Producer TikTok https://www.tiktok.com/@dmfkim?is_from_webapp=1&sender_device=pc Instagram https://www.instagram.com/dmfkimonmounjaro?igsh=aDF6dnlmbHBoYmJn&utm_source=qr Kat Carter, Associate Producer TikTok https://www.tiktok.com/@katcarter7?is_from_webapp=1&sender_device=pc Instagram https://www.instagram.com/mrskatcarter?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
#bodybuilding #TRT #Muscle #Contestprep #bodybuildingpodcastULTIMATE GUIDE TO ROIDS #1 BOOK ON TRUTH IN THE HISTORY OF BODYBUILDING Link - https://bodybuilderinthailand.com/ultimate-guide-to-roids/Daily Text Msg Training 99/month and 1 Hour Phone Call Consult 59 Send Email to inquire about personal training to steroidspodcast@gmail.comBodybuilder in Thailand on Instagram: https://www.instagram.com/bodybuilderinthailand/My Other Podcast: Grab the Bull Podcast:https://youtu.be/X6SzfCrN4NY?si=Ho2T9WIVxLjXo_AE0:00 Preference for Test Propionate - Combining testosterone propionate and enanthate6:56 1st Cycle Lifting for 4 years natural with gyno from puberty11:41 Dbol Gets a Bunch of Shit Thrown at It14:55 Family Guy using tirzepatide and TRT testosterone. Looking for a good first cycle. Effects of Gear while dieting.19:42 Daily Superdrol as a First Cycle, but not trying to be Huge. Scared of Needles. 28:47 Adding Masteron to get a Big Libido 34:15 Enclomiphene - HCG - Nolvadex for Testosterone Boosting43:13 Testosterone Sustanon and Primo cycle - Sustanon Explained45:25 Old school bodybuilders had better skin49:50 Retatrutide Results - GLP1 Agonists Semaglutide Tirzepatide and Retatrutide ComparedThis Podcast is for entertainment and conversational purposes only. Serious Injury and Death can occur from utilizing chemical performance enhancement. This author does not support the use of illegal performance enhancing drugs. If any substances mentioned in this video are illegal in your country do not use them. The purpose of this podcast is not to glorify the use of PED's but to bring to light the reality of what athletes are doing privately. Consult a doctor before beginning any exercise or supplement routine. Do not take anything mentioned in this video as advice. It is simply conversation, not advice.
Join us for an eye-opening conversation with Angelo Keely, founder and CEO of Kion as we dive deep into the foundational building blocks of human performance: Amino Acids. In this episode, Angelo breaks down the critical role amino acids play in virtually every function of your body—from building and repairing muscle tissue to supporting immune function, hormone production, and neurotransmitter synthesis. Discover why these essential nutrients are far more than just "protein building blocks" and how they influence everything from your energy levels to your mood and recovery. Whether you're an athlete optimizing performance, someone navigating the aging process or on a GLP1 medication – or you're simply curious about nutritional biochemistry, Angelo provides actionable insights grounded in science that can transform how you think about protein and performance. For more information and to try Kion products and to get a special every.body.talks. 20 percent discount go to: GetKion.com Follow Kion on Instagram: @kion Be a part of the every.body.talks. community and join our wellness group: every.body.talks. wellness group Follow us on Instagram: @every.body.talks @jenngiamo @schully Subscribe to our YouTube channel! Don't forget to subscribe to the podcast for free wherever you're listening. Apple Podcasts Spotify Be sure to leave a 5 star rating! It really helps grow the show. If you like the show, telling a friend about it would be amazing!
The gut is in the news. It's really in the news. Catapulted there from exciting developments coming from laboratories all around the world. Links of gut health with overall health are now quite clear and surprising connections are being discovered between gut health and things like dementia and Alzheimer's. But how does the gut communicate with other parts of the body in ways that make it this important, and where does the brain figure into all this? Well, there's some interesting science going on in this topic, and a leading person in this area is Dr. Diego Bohorquez. Dr. Bohorquez is the associate professor of medicine, of molecular genetics and microbiology and of cell biology at the Duke University School of Medicine. Interview Transcript Diego, your bio shows that you blend work in nutritional biochemistry, gastrointestinal physiology, and sensory neurobiology. It took me a little time to figure out just what these things are, but what this represents, to be a little more serious, is a unique ability to understand that the different parts of the body, the gut and the brain in particular, interact a lot. And you're in a very good position to understand how that happens. Let's dive in with the kind of a basic question. What got you interested in this interaction of the gut with the brain and why care about it? Yes. Kelly, I think that that's all technicalese for saying that we are at the interface of food, the gut, and the brain. Apart from the fact that we are what we eat and if we truly believe that then food will be shaping us. Not only our body, but also like our belief systems, our societal systems, and so on and so forth. I don't think that that is anything new. However, what is new is the ability of the gut to guide our decision making. And it was interesting to hear in your introduction that now the gut is all in the news. In 2005 when I came to the United States, and I was at North Carolina State University, and I joined a graduate school. I remember taking a graduate course in physiology in 2007. And when the professor opened the session on gastrointestinal physiology, he said the gut is one of the most misunderstood and mysterious organs. It has almost as many neurons as the spinal cord, or more. But honestly, we don't give a lot of respect to the gut. We only think that it does some digestion and absorption, and we judge it more for the value of its products of digestion than what it does for the entire body. And fast forward almost 20 years later now, partly my laboratory and other laboratories that have entered this field since some of our discoveries started to emerge, it's very clearly showing that the gut not only has its own sensory system that is behind what we call gut feelings. The gut feelings are actually real. But it actually can influence our decision making. Like specifically, we have shown that our ability to choose sugars and consume sugars and feel sugars and choose them over sweeteners, it can be pinpointed to a specific set of cells in the intestine called neuropod cells and specific receptors in those cells. And the intestine is right after the stomach. And this is where these cells are exposed to the surface of the gut and detect the chemical composition of food to guide our decision making. Let's talk about that a little bit more. So, you've got this axis, or this means of communication between the gut and the brain going on. And let's talk about how it affects what we eat. You just alluded to the fact that it's pretty important. What does it tell us? What to eat, how much to eat? What we like to eat? When we're hungry, when we've had enough? How does this affect our eating? We are beginning to understand how much it affects this eating. And obviously we are departing from understanding, right? And an understanding is cognitive. In the 1500s is when the idea of 'we think therefore we are,' came online. And we needed to think things before we actually will understand them. But well before thinking them, we actually feel them. And you probably have noticed that. If anybody offers you maybe a cup of water at 5:00 AM, 6:00 AM, it will be very welcome. Especially with it's a little bit warm. If they offer you a steak at 5:00 AM you will run away from that. But in fact, you'll create distress I think unless you are like severely jet lagged. And a lot of those feelings not only come from the experience, but even if you blind are blindfolded, your gut will be able to evaluate what you just ingested. And it is because the intestine, it is the point where those molecules in the meal or in the drink, will be either absorbed to become part of who we are, or will be excreting and expelled. And that absorption of who we are is dependent on the context. Like for instance, the part of the month, morning versus afternoon, health status, age, will influence specifically like at the molecular level, what it is that we need to continue to thrive. It sounds like there's lots of potential for the gut and its interaction with the brain working in concert with the rest of the body. Things are in balance and working like they should be. But there are lots of things going on out there that disrupt that. Tell us more about that and how it affects eating. For example, the levels of obesity have risen so much in the past decades. How does the gut figure into that, for example. Could there be environmental things like the microplastics or exposure to toxins like pesticides and things that might be affecting the gut that throws the system off? I think that that is a very timely question for the days. Over the last 10 years, we have documented that the gut has its own sensory system. And in fact, it's one of the most ancient sensory systems. At the very beginning, 600 million years ago, when cells started to coalesce into animals, multicellular organisms, they needed to eat. And they needed to not only find the food but create a sensory representation of the food. What do I mean by that? Eating algae is very different than eating bacteria, for instance. And the gut needed to have these sensors to be able to rapidly create first a representation, this is bacteria. And then put out the molecules to digest that bacterium or those bacteria. And then ultimately absorb them, turn them into metabolites and continue to thrive, right? Perhaps reproduce, coalesce and so on and so forth. This is a very important concept because our reality, the reality that you and I are having right now, it is guided by our senses. And we have multiple senses. Like for instance, we are able to communicate partly because of the sound that is going through our ears. And then there are inner hair cells that are picking up those waves. Passing that information to the brain, decoding it, and then the brain coalesces with everything else and saying like, 'okay, Diego, you're in a podcast. Make sure that you say something hopefully reasonable, right?' What the gut is doing, as a true sensory system, is also detecting the food that we have ingested, creating a rapid representation. It's not the reality itself. It is a representation of the reality. Because when we eat an apple, ultimately the gut, what it's doing is creating a representation that was an apple and not an orange. And then telling the brain, look, you're going to get some glucose, some fiber, a little bit of a skin. And you may need to adjust it with water, right? And then that will trigger the desire to, 'oh, maybe I should have also a cup of water.' Why does that have to do with, the societal issues that we are facing? Since the 1970s, we learned to disentangle the sensory experience of food, not only as humans or scientists, but also that was extrapolated to the society. So, if you go and look, and it is not a secret, it has been very well documented. For instance, the ability to put artificial sweeteners out there. It has really changed the health landscape. And it was just a normal progression of how it is that we humans think. We thought well, people consume sugars because they're sweet. If we take out the calorie and we just leave the sweetness, it will be totally fine because it's benign. You're not consuming anything else. However, the gut, you have promised the gut something sweet. That it has always, or almost always, invariably, been associated with a nutritional value. Then the gut is fed this information that is skewed. Then it has to go and adjust. And we actually have demonstrated that in the laboratory that when the neuro pods detect a non-caloric sweetener, they actually release a different neurotransmitter that communicates to the brain that artificial sweeteners have arrived at the gut, as opposed to glucose, which triggers the release of glutamate. And that glutamate is essential for the organism to know that we have consumed sugar. Is it safe to say then that the body has evolved to be able to have effective signaling and feedback systems with things that are found out there in nature, like sugar or an apple or an orange. But when you start introducing things that don't exist in nature, like the artificial sweeteners, then bad things can happen. Yes. Because imagine right now your brain will swap the reality and you will transport yourself or the beach. You may not even have the clothing ready to confront the breeze of the beach, right? Or the salt. You would have not been prepared, right? We evolved around nature because nature was there before us. Therefore, we had gradually adjusted to what nature had to offer. Eventually we introduced fire, and we were able to transform simple or complex carbohydrates into something digestible. And then the body had the ability to adjust to it. And not only the body, but also the microbiota in the gut. Now we are talking about like the transformation of foods. And especially I think in the last 30 years we have been able to transform those foods. Beverages have sweeteners now. We have energy drinks that have a composition of vitamins and other things. And while those things individually perhaps are not innocuous, we haven't explored what is the conglomerate effect on long-term health. When we talk about these things being added to foods, I mean, there are whole classes of things like colorings and dyes and artificial sweeteners and things. And then there are processing things that go on, like extrusion and different things that take something like wheat or corn and turn it into something that the body is not accustomed to dealing with. Is the body incapable of perceiving what these things are? Does it get send out wrong signals? Why should we be worried about these things? I don't think that we should be worried necessarily because that's alarming, right? But we should be aware, certainly, that the body keeps tabs on it. Something very simple. If you rub water on your skin versus if you rub oil on your skin, your brain already starts to perceive that substance as different. Now, imagine the gut is going to know exactly the same thing. It knows what water is. It knows what oil is. It knows what carbs are. It knows what protein is. And depending on what it has been fed for, thousands of years, it will be able to create that representation as I alluded to. And therefore, if there is a foreign composition, it's going to have to adjust to the situation. And that is how you can end up altering the composition of a regular body. Because like, for instance, in nature if you go and look at native populations that live very close to nature, you know, the body composition is in a certain form. But in cities where you're exposed to foods that have been transformed, the body composition is very different. And I'm not talking only about body weight, but also height, shape, you know. That certainly makes sense. You know, something that's been in the news a lot lately are the GLP1 drugs like Ozempic and Zepbound and they have very powerful effects on appetite, satiety, and weight regulation. How is the gut brain axis involved in this? I would like to make a couple of points in there.The first one is that glucagon-like peptide is obviously is very similar to glucagon. Glucagon is produced in the pancreas. Glucagon-like peptide is actually produced in the gut. And it is produced by these neuro pod cells that also produce some neurotransmitters. And it is produced in response to specific nutrients like glucose. And it is a signal glucagon like peptide 1. It is a signal for not only adjusting insulin release, but it is also a signal for coordinating what has arrived in the gut. It does affect motility. Eventually it is thought that goes into the bloodstream and affects the nervous system. However, and I said it is thought because the brain also produces glucagon-like peptide. There are cells in the skin. There are cells in the urethra. There are cells in the bladder. There are cell cells in the spinal cord in the choroid plexus that is exposed to the cerebral spinal fluid that also produces some of these peptides as signaling molecules. And I have to make that clarification because traditionally it has been thought to be a signal from the gut, per se. But these are just signaling molecules. The second part is that the arrival of Ozempic, I thought that it was obviously a very important step not only scientifically, but also societally. Why? Because up until 1980s and I have thought with many colleagues especially in medicine. And they will say like, when an obese patient will arrive in the office, first of all, there was not a lot of options. One of the recommendations is - are you doing enough dieting or exercise? And if the patient was like, you know, I'm not eating even a lot, but I'm gaining weight. Or it was perhaps psychosomatic because we didn't have the molecular language to be able to explain what was going on. I think that Ozempic clearly has shown that when we are affecting a set of receptors in the body, perhaps in the gut, it's changing many different things. Not only like food intake, but also alcohol intake and how people feel. I think that is definitely a breakthrough. Where are we going from here? I think that this is the beginning of a long conversation in which we are going to be looking for options not only to reduce the amount of food, but actually to steer food choices from the gut. Because the gut is still as an external surface. And that's what I've mentioned that the discovery that these neuro pot cells can guide our food choices, I think that is very attractive for future options on how we are going to steer decision making. So, let me ask a final question. You partly just answered it, but where do you see this field going? What are you excited about and what do you think the next frontiers will be? I think that I'm a little bit more close to nature. I think that on moving forward, there's all obviously a lot of technologies and molecules that are going to be developed to perhaps treat some disorders. Not only related to the body, but also to the mind. Chronic depression and so on and so forth. But I think a lot of these elements have already been explored in nature. And if we look back anthropologically, people were solving the issue of medicine with their environment. In fact, what we call metropolitan medicine evolved largely from natural medicine. And in fact, today, 80% of the world, they still rely directly on plants and other compounds that are directly from plants for healthcare. I think that there is a lot to learn in there and a lot to merge, especially with the new technologies on diagnostics. And I think that that's a very exciting area to keep nature in mind. And when I said nature is like our relationship with environment, right? Bio Diego V. Bohorquez is an associate professor of medicine, associate professor in molecular genetics and microbiology, associate professor of cell biology, associate research professor in neurobiology, and an associate professor in pathology at Duke University's Department of Medicine. Bohorquez is a gut-brain neuroscientist and holds a Ph.D. from North Carolina State University. His research focus is to unveil how the brain perceives what the gut feels, how food in the intestine is sensed by our body, and how a sensory signal from a nutrient is transformed into an electrical signal that alters behavior.
Resources for the Community:________________________________________________________________https://linktr.ee/theplussidezpodcast Ro - Telehealth for GLP1 weight management https://ro.co/weight-loss/?utm_source=plussidez&utm_medium=partnership&utm_campaign=comms_yt&utm_content=45497&utm_term=55______________________________________________________________________This isn't medical advice — always talk to your doctor before making any health decisions.In this episode, we sit down with Dr. Dan, a pharmacist and expert in Obesity Medicine, to unpack the science and future of the new generation of weight loss medications.We unpack the basics, like what is insulin resistance? Dr. Dan explains how GLP-1 medications effectively treat this core metabolic dysfunction and why their multi-hormonal action provides superior, sustained results compared to older weight loss drugs. He also delves into the age-related changes in metabolism that make weight management challenging.Dr Dan tackles some obesity and GLP1 myths with us as well. He debunks the popular and potentially harmful myth of "cycling GLP-1s" to prevent "receptor damage,". He emphaszies how obesity is a chronic disease that needs consistent treatment. Following this, we explore real-world strategies for weight loss maintenance, discussing the different treatment scenarios he sees in his practice.Finally, we look ahead to the future: understanding the next wave of pipeline GLP-1s and current studies on higher doses. Dr. Dan discusses combined therapies as patients get further into their health and wellness journey. Community Guest:Lorri @Glpjourneyinreview Professional Guest:Dr. Dan @theofficialdrdanDr. Dan's Empowerment Hub - https://drdans-empowermenthub.mn.co/share/KQA8wVMb6pOc5R79?utm_source=manual______________________________________________________________________⭐️Mounjaro Stanley⭐️griffintumblerco.Etsy.comUse code PODCAST10 for $ OFF______________________________________________________________________Join this channel to get access to perks: / @theplussidezSend us Fan Mail! GetClaimable.com/PlusSideZ to appeal your GLP-1 Insurance Denails and use code PlusSideZ to save! Support the showKim Carlos, Executive Producer TikTok https://www.tiktok.com/@dmfkim?is_from_webapp=1&sender_device=pc Instagram https://www.instagram.com/dmfkimonmounjaro?igsh=aDF6dnlmbHBoYmJn&utm_source=qr Kat Carter, Associate Producer TikTok https://www.tiktok.com/@katcarter7?is_from_webapp=1&sender_device=pc Instagram https://www.instagram.com/mrskatcarter?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Welcome to "Dishing with Stephanie's Dish." In this episode, Stephanie sits down with Emily Maxson—two time cookbook author, chef, and the creative mind behind @EmilysFreshKitchen. Emily shares her personal health journey, navigating Crohn's disease through diet and lifestyle changes, and how that experience fueled her passion for approachable, healthy, and delicious recipes for everyone. Her New Book, “Real Food Every Day” (ships October 21) is a follow up to “Emilys Fresh Kitchen.”With real talk about creating cookbooks, food photography, adapting to dietary needs, and the ups and downs of life as a food creator, this episode is for home cooks, entertainers, and anyone curious about the connections between food, health, and community. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Emily mentioned two influential books in the Podcast from her food journey:"Breaking the Vicious Cycle" by Elaine Gottschall"Against All Grain" by Danielle WalkerEmily shared her recipe for Roasted Carrot and Miso Butter Soup from the “Real Food Every Day” cookbook that is available now for pre-order.Roasted Carrot and Miso Butter SoupGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 10 minutes COOK 60 minutes TOTAL 70 minutes SERVES 6Roasted Carrot and Miso Butter Soup is one of my favorite soups to make in the winter. It warms you up and is very satisfying. The recipe calls for simple ingredients that produce layers of flavor. The Miso butter adds another depth of flavor and is worth the extra step, but the soup is still delicious without it.To adapt for dairy-free and vegan, use miso butter made with vegan butter.INGREDIENTS:* 2 pounds carrots* 4 Tablespoons olive oil, divided* 2 cups diced yellow onion* 2 Tablespoons minced garlic* 2 Tablespoons grated ginger* 2 teaspoons sea salt* 1/4 teaspoon cayenne pepper* 7-8 cups vegetable broth* 2 Tablespoons fresh lime juice* 2 Tablespoons Miso ButterDIRECTIONS:1. Preheat the oven to 400 degrees.2. Scrub the carrots and cut them into large chunks, removing the tops.3. Place the carrots on a baking sheet lined with parchment paper.4. Coat the carrot pieces in 1 Tablespoon of olive oil.5. Roast the carrots for 45-60 minutes or until tender.6. Meanwhile, heat 3 Tablespoons of olive oil in a large pot over medium-high heat.7. Add the onions and cook until they are translucent, about 10 minutes.8. Add the garlic, ginger, salt and cayenne pepper and sauté for an additional 3 minutes.9. Add the roasted carrots and 7 cups of broth.10. Cook for an additional 2 minutes.11. Remove from heat and ladle into a blender.12. Blend the soup until smooth.13. Wipe out the pot and pour in the blended soup.14. Return the soup to the stove over medium heat, adding additional stock to achieve desired consistency.15. Whisk in the lime juice and miso butter.16. Adjust seasoning if needed and serve.17. Top with additional miso butter if desired.Miso ButterGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 5 minutes COOK 0 minutes TOTAL 5 minutes MAKES about 1/2 cupMiso Butter is made with only two ingredients:butter and miso paste. This compound butter is so versatile. You can add it to fish, chicken, steak, vegetables and potatoes. I add it to my roasted carrot soup on page_ and it adds another depth of flavor. Miso Butter is one of my favorite condiments to keep on hand.To adapt for dairy-free or vegan, use vegan butter.INGREDIENTS:* 8 Tablespoons butter, softened* 3 Tablespoons white miso pasteInstructions:Place the softened butter and miso paste in a small bowl.Using a hand blender or fork, cream the butter and miso paste together until smooth.Store covered in the refrigerator for up to 2 weeks.Transcript Episode Follows:Stephanie [00:00:00]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And today I'm talking with another Minnesota favorite, Emily Maxson. She is the author of Emily's Fresh Kitchen. And you have a second book coming out that is Emily's real food every day, similar to Emily's Fresh Kitchen, but more goodness, more healthy for you recipes. Emily Maxson, welcome to the show.Emily Maxson [00:00:31]:Thank you, Stephanie. Thanks so much for having me.Stephanie [00:00:34]:So when we first started talking, you had your first book, and you and I were on a similar publishing schedule. And that book, your book did super well, I think, of self published cookbooks because you worked with publisher, my friend Chris Olsen. I think that you sold, like, way more than a lot of cookbook authors do.Emily Maxson [00:00:57]:I did sell quite a few, and I'm very grateful for that. I had built a pretty good online community, and I think a lot of people resonated with my health story of healing through diet from Crohn's. So I think that helped with sales.Stephanie [00:01:13]:I think too, the thing about your book that I loved so much was you get a lot of diet books or health books that come across the way in the business that I'm in. But yours felt very much like a real cookbook, like real food, real approachable, a way that you could heal your gut and the way that you could eat healthier, but also with, like, regular foods, not with, like weird supplements. And also the recipes were just delicious. Like you could feed them to your whole family, not just be making separate things for yourself. Does that make sense?Emily Maxson [00:01:53]:Yeah. Well, yes. Thank you. That is a huge compliment because that is my goal with both books. Just to make healthier food that's very approachable, very easy, and just to taste good and that you don't know you're eating something that is gluten free or dairy free, and it tastes the same as a traditional version of that recipe.Stephanie [00:02:13]:So can you talk a little bit about your health, about your health journey, how book one started, and then obviously you had more to say with book two.Emily Maxson [00:02:23]:Yeah. So my health journey, I was in my late 20s and I was diagnosed with Crohn's disease through severe abdominal pain. Had thought they thought I had appendicitis. Was rushed into the hospital for surgery. They found out I had diseased intestines and removed part of my small and large intestine. Diagnosed with Crohn's disease. So I spent about 10 years in and out of the hospital on lots of different medications. And then I approached it differently through diet and lifestyle changes.Emily Maxson [00:02:57]:And learned about a diet called the specific carbohydrate diet. And that is a diet where you eliminate you, you eliminate disaccharides and polysaccharides. It gets to the chemical structure of food. So basically you can only have monosaccharid because they're the easiest to absorb in your intestines. So meat, fish, nuts, seeds, vegetables, fruit. No starches, no grains, no lactose. The only sugar I could have was honey or fruit. So I followed that.Emily Maxson [00:03:32]:The theory is if you follow that for one to two years, you can reset your gut. And that's what I did. And fortunately for me, I was able to totally reset it after 18 months of following really strict program. And then now I can eat things that weren't allowed then. Like I can go out and have pizza. And it's not, it doesn't upset me and, but I mostly try to cook the similarly to the way I was on that diet at home so that I can enjoy things in restaurants and have treats and things like that.Stephanie [00:04:07]:And so that someone could use your book to follow to try and heal their own guts, as it were.Emily Maxson [00:04:13]:Absolutely. I have a lot of recipes that follow that diet and they're all labeled if it's specific carbohydrate, if it's vegan, if it's grain free or paleo. And I also recommend the book if somebody wants to try to do that. The Specific Carbohydrate Diet by Elaine Gottschel. That is the book that got me started and she outlines everything.Stephanie [00:04:36]:Okay, I'll make sure to include that link in the show notes. One other way I think that your book has been helpful for me is when I'm entertaining and I have someone that's coming with a certain dietary restriction. It just, I don't know when more dietary restrictions became on my radar or in the zeitgeist. But you know, I've been entertaining a long time and now it's customary to ask people like do you have any dietary restrictions? And when you ask, people always do. And if I'm stumped or I don't know, like, oh, what can I do here? Like one time I had a cocktail party that I was having and we had a gluten free, a dairy free, a vegan, someone that was allergic to nuts. Like it was really a long exhausted list where I was like, oh my gosh, what's left to cook?Emily Maxson [00:05:32]:Yes, I can relate to that. It is it all. It seems like in every family or every friend group there's one or two people with dietary restrictions. And I don't know if it's just that we know more today or our food has changed or what. What it is, but that's definitely very common. So it is helpful to have something at your fingertips to look through and find something that would hopefully fit all those.Stephanie [00:05:59]:I think it's a combination almost of both. Like, we do know more about our food, and that's great. But also, you know, since the 70s, they've been putting a lot more processed food chemicals into our food. There's no, you know, it doesn't take a rocket scientist, I don't think, to like, correlate the rise of obesity and the rise of the packaged food industry and what people have been putting in our foods. And now you can see with Ozempic, you know, that 7 to 10% of the population are on GLP1 medications. And we're seeing that the packaged food industry is having to change again. And. And obviously recessionary thoughts, tariff pricing.Stephanie [00:06:42]:We're seeing product sizes shrink, too. It's interesting that I'm just. I've. I do a lot of work and hear a lot about restaurant culture because of the radio show that I do. And there's now like a whole subset of restaurants that are making like, mini versions of things so that people that are on medications and not eating as much can still enjoy coming to their restaurant and have something for them. It's so crazy how food becomes so fashionable and trendy.Emily Maxson [00:07:11]:I know that. I agree with you and I agree with the processed food and that impacting our health. And that's part of my second book, Real Food Every Day, where I talk about the difference between processed and unprocessed food. And, you know, it's great the. The things that we can do today, the. But we also are hurting a lot of our food, stripping it of nutrients and adding chemicals that are causing damage to our health, our microbiome and things.Stephanie [00:07:43]:I think too, one thing about your book that I really enjoyed and I'm a huge fan. Can you tell it also isn't hard, like, if you're not. I think sometimes if you're not a cook or you don't cook a lot, you feel like certain books are intimidating. Your book is very approachable, and that is something that was important to me with mine. Like, I'm not a fussy cook. I'm not a fancy cook. Your book feels really like I can make all the recipes in it. And it's not like weekend project cooking, which has its place you know, sometimes it's fun to do a recipe that takes two or three days and you're gonna have a special event, but for the most part when you're eating, you just like want something.Stephanie [00:08:25]:And the reason I think that people eat poorly is a lot of times due to convenience and just speed of our lives.Emily Maxson [00:08:32]:I agree. And that's why the majority of the recipes are very simple. Simple ingredients, easy to prepare. I joke that because I did go to culinary school, I am a chef, but I say I'm a chef turned home cook. I keep it nice and simple, focus on whole foods, real ingredients, and doesn't have to be complicated to make good.Stephanie [00:08:54]:Your food in the book is so beautiful. And you have a really close relationship with the person who photographs your books. And I'm assuming she's doing a lot of your edit, editing, video work too. Do you want to talk about Baylin a little bit?Emily Maxson [00:09:08]:Yes. Balin Fleming B Photography. She is phenomenal. I've worked with her for seven plus years now. She's just one of the most talented creatives I know. She takes all the beautiful photographs in both of the books. And when we've worked together, we have so much fun. She's great to collaborate with.Emily Maxson [00:09:32]:She has lots of great ideas and how to style the food. She always loves to hear the story behind the food and that just helps set the stage. Stage. We. I'm very grateful. It's been such a blessing in my life to have that relationship with her because as you know, Stephanie, writing your books, when you write a book, it's a very, it's a very lonely solo mission, other than maybe your husband's, your taste tester or your kids, but otherwise, you know, you're not working with a lot of other people on it. So to have a photographer who I have a close relationship with, who's really talented is great because I can bounce my ideas off of her and it doesn't feel so like such an isolating project.Stephanie [00:10:14]:You. I think that's a really good point. And I think that a lot of my extroverted activities, like I always look super busy and I always look like I'm doing a million things. And of course I am, but so is everybody else. Right? The, the actual process of making food and creating recipes and writing a substack and posting beautiful pictures, like, it's all very solitary and it is kind of lonely. And when you kind of do the entertaining piece, it feels like, oh, it's so nice to share that because a lot of times you're Just running from house to house trying to give them food to get it out of your kitchen.Emily Maxson [00:10:55]:Yes, yes, definitely. I agree.Stephanie [00:10:58]:When you think about this career, because it's a later in life career for you. Later in life career for me. Are you glad you landed on it? Has it been joyful?Emily Maxson [00:11:09]:Yes, definitely, it has been joyful. I, yes, I have really enjoyed it. There have been hard times, writer's block, lack of creativity, but it always comes again and I'm really enjoying it. It's so fun to have this new thing later in life because I think when you're younger, you think, these are the years I've got to get it all in and think of, you know, for me, I'm 55. That's old. Well, you know, it isn't. I don't feel old. And there's still so much more to do.Stephanie [00:11:41]:Yeah. What has been the thing you hate the most about this journey?Emily Maxson [00:11:46]:Oh, that's a great question. I think sometimes I have a hard time with the writing of the non recipe content or like, how to put. Put my thoughts into words. I have this information that I really want to share with and it's finding the right words to say it.Stephanie [00:12:08]:And it is like, if you think about a cookbook, the way that I think the best cookbooks work is there's a narrative, there's a through line. So if your through line is this health journey and starts with health, then, you know, how do you make that not boring? How do you turn that into a story? How do you make that feel personal to you but yet relatable to someone else? And then like, sometimes, let's just be honest, I'm staring at a recipe, I've made the recipe, I like the recipe, I like the pictures. It's all coming together. And then I have to write like a head note. Like, how many times can you say, you know, grandma's sugar cookies are the best sugar cookies in the world, made with real butter. And like, I just don't even have the words to get you excited about this thing. And then you have to still come up with it and then a story to go with it. And it can be just challenging to find the words.Emily Maxson [00:13:04]:I, I agree. That is my biggest struggle too. And like, how many times can I say simple to make, so delicious family and yeah, how, how can you reword that and how can you. Yeah, I know, I agree. I struggle with that as well.Stephanie [00:13:23]:When you think about the actual making of the recipes, like, how many times do you test each one and is it always the Same because for me it's not. Sometimes I'll make something once and be like, this is great, I love it. I know it's going to work. I make something like it all the time. Let's just be done.Emily Maxson [00:13:41]:Yeah, I have a handful of those. But then I get concerned like, oh no, this is, this is how I do it. I want to make sure that I've got it written out clearly for somebody else to do it because I'll have, I've had in the past, people say, when I'll make something, just somebody be over, well, tell me what you did with that and I'll send them the recipe. They'll be like, it didn't turn out like yours. So I want to make sure. So I would say I on average make a recipe three or four times. And it depends. There are a handful where I just do one like, oh my gosh, this is, this is spot on.Emily Maxson [00:14:20]:And it's simple enough. That you know, But a lot of them are things I make regularly at home anyway. So I am just cooking. Well just for my husband now or when my kids are home.Stephanie [00:14:32]:Right. When you, when you go back, like, have you had any recipes where there's been an error or like the way you wrote it isn't the way that someone else experience it and it's in the book and you're stuck and you're like, oh, oh, shoot.Emily Maxson [00:14:48]:I, I taught a cooking class at the Fox and Pantry, a holiday cooking class. And it was one of my newer recipes. And I did these molasses grain free molasses cookies for dessert. And I had baked them ahead of time to serve as dessert. I was demonstrating other recipes and then I gave the, the, the people in the class the recipes and I had a woman email me and say, I made your molasses cookies. And they didn't turn out at all like that. And I just panicked. And so I went to make them again.Emily Maxson [00:15:17]:I said, let me get into it, I will get back to you. And I made them. And I think I, I forget what it was off the top of my head, but I had one of the measurements incorrect. Like a third of a cup instead of two thirds or a quarter instead of three quarters. And so I was able to correct it and email her back like, so sorry, this is what the mistake was. I haven't found one in my book yet. There's always mistakes, but that was good. I'm glad that I got that corrected because that is in my new book.Emily Maxson [00:15:47]:So I'm glad that she tested it out.Stephanie [00:15:50]:It's funny, too, because I just cooked something from my first book that's now, I guess, three years old. And I'm at my cabin, and I had a bunch of tomatoes, and I was like, oh, I'm gonna make the tomato pie here. And I have a really bad oven at the cabin. It's a new stove, but it's just. It's beyond terrible. So I'm, like, looking at the instructions, and it says to cook it for 30 minutes. I ended up cooking something for 50 minutes. And I don't know, like, I think it's my terrible oven that's 75 degrees off.Stephanie [00:16:22]:But I was just like, oh, gosh, you know, I hope it isn't the recipe itself, because when I've made it at home, like, it worked fine. But also, like, that's weird, too, when you're calibrating different ovens or you're cooking different places or in stoves you're not familiar with, it's just like. That's why when you see, like, 20 to 25 minutes on a baking time, it used to bug me, but now I'm like, oh, I get why there's that range.Emily Maxson [00:16:47]:Yeah. I mean, it's bound to happen. You test the recipe multiple times. You have a. You have a copy editor. You proofread it multiple, multiple times. There's always. I've heard this from writers.Emily Maxson [00:16:58]:There's always going to be an error.Stephanie [00:17:00]:And there's like, my husband's a fiction writer, so there's always pages that there's a spelling error or a pronoun that's used incorrectly. So I guess that's just part of the. Part of the journey. So you have the cookbooks, have you, like, let's talk about the whole creator, Emily Maxson. Like, are you doing, like, substacks? Are you doing cooking clubs? Are you really leaning into all these other ways of monetizing your brand now that you are on your second book?Emily Maxson [00:17:31]:Current? I mean, I am not. I have my website and I post recipes there and tips and things there and social media, but I have not tapped into the substack or other things yet to generate revenue. I also help with our. We have a fireplace manufacturing company, and I do some work with my husband there, so I haven't had put as much time into that. But I. There are. There are products I'd like to recreate and do more with it, but I'm not yet. I have a few ideas, but.Stephanie [00:18:09]:Yeah, because I imagine with this health angle, like, there's ways to really get more into that and to help people on that journey, do nutritional or health coaching or, you know, meal plans if you're on specific type of restrictions or. I would imagine that there's a lot of gold to mine there, should you decide to. But do you feel pressured by that? Like, because, I mean, for a lot of us, this starts as a side hustle, and then it, like, becomes your thing. And, you know, groceries are expensive. It's not producing a lot of revenue. Usually people make money from books, but it's usually the second, third, and fourth books, not the first.Emily Maxson [00:18:53]:Fingers crossed on the second.Stephanie [00:18:56]:Yes.Emily Maxson [00:18:56]:But I know there is a little pressure because, honestly, I love creating recipes. I mean, I like that part of it, and I think the meal planning with dietary restrictions would be a good avenue for me. But, yeah, there is a little pressure for that. And with the other things going on in my life, sometimes I think, I don't know if I can do it, but if. Hopefully there'll be a window that will open up.Stephanie [00:19:23]:Are you a. Like, type A, where you're only going to do it if you can do it to the maximum degree of wanting to do it, or are you, like, more like me, where you'll do everything and it all might be just a little sloppy, but you'll just put as much work out there as you can.Emily Maxson [00:19:40]:I would say more type A. Yeah.Stephanie [00:19:42]:I. I wish I was more like that because I think I would be more refined in all the offerings that I have. But I get so excited about so many different things. I'm just like, oh, yeah, let's do this. Oh, yeah, let's do that.Emily Maxson [00:19:55]:But I love that about you. I love your approach. I love seeing you everywhere and all the things that you do and you're so casual about it, and just you. You produce good products, and people are like, yeah, I can do that. I think that's awesome, the way you approach it.Stephanie [00:20:10]:Thanks. Because I would say casual is how I showed up for the podcast today, because I'm at my cabin. I don't. My husband basically lives up here in the summertime, and I'm doing reverse commuting because of filming of the show. And I literally have, like, there's one day off a week that I have, and it's Sundays. And so, like, when I'm up here, like, okay, I have to do this podcast. I used to do audio only, and then everybody wanted video, so I'm like, okay, fine, I'm gonna video it, but I'm gonna have dirty hair, and I'm not Gonna put lipstick stick on. And it kind of just is what it is because I also want to live the quality of life that I want to live.Stephanie [00:20:49]:That feels good to me, and it's honest and it's authentic to a fault, probably because, you know, sometimes the dog will bark in the background, even when we're doing the TV show. Like, I don't know, and never say never. But that TV show that we do came sort of by accident, and it happens in my kitchen. It's my real life. My dog barks. My husband runs to the bathroom in the background. I don't know if I know how to do things any other way. I'm just not that good at being that polished, I guess.Emily Maxson [00:21:24]:I think people love real life. That's why, I mean, keeping it real. It's very approachable, and that's why reality TV is so popular. People want to see. Yeah. How people are really living and how people are doing and hear the dog bark in the background, because that's what's happening in their homes.Stephanie [00:21:42]:We can be real. The real cookbook writers of the Twin Cities. Wouldn't that be funny?Emily Maxson [00:21:47]:Yes. I love it.Stephanie [00:21:48]:Okay. Another weird thing that I discovered, and I'm curious if this for you. Like, I cook a lot. I just. I do. I cook a lot. I cook a lot for my family. I'm cooking for the shows.Stephanie [00:21:59]:I'm cooking for tv. I'm doing all this cooking, but I really have anxiety about cooking in front of people. And you would think that, like, TV would be people, but it's not. It's two camera people who are my friends now, and there's no anxiety about cooking in front of them. But, like, when I'm going, like, people want me to do cooking classes, and they want me to do all this cooking in front of them, and I'm realizing it really causes me a lot of stress, and I don't love it, and it doesn't give me joy. I have so much anxiety. I wake up in the middle of the night before the class, wondering. I don't.Stephanie [00:22:36]:I'm not a professionally trained cook. I'm not a chef. I didn't go to cooking school. So I feel like people are going to be looking to me for answers to things that I have no business giving. I have so much impostor syndrome around the actual cooking, and yet I have this whole life that's building up around this being a cook. Do you have any of that?Emily Maxson [00:22:58]:Definitely. I have the same thing. I don't. I get nervous. I get anxious about Cooking in front of people. Even when I'm on TV shows where it is just a couple cameras, I still am. I still get nervous, and I think it is that pressure. You want to give people the right information.Emily Maxson [00:23:16]:And I did go to culinary school. It was a long, long time ago, and I still have imposter syndrome. Like, what do I know? Yeah, but. But this is how I do it. And you share it with people and. But I do. I get that as well.Stephanie [00:23:30]:Yeah. And then people will be like, well, I know I have terrible knife skills. Do you have good knife skills?Emily Maxson [00:23:35]:I don't think so. I mean, I know what to do. I mean, sometimes I look at the pictures of my chopped up cilantro, and I'm like, ooh, a chef would look at that and say, that's not so good.Stephanie [00:23:45]:Yeah. And, like, you know when you're making, like, a mirepoix, and it's all like, my carrots are 16 different sizes instead of just, like, unifor and batons. Right. So I took. I actually took a class, and I did learn a lot, but I'm finding now that I'm not good at staying with it or practicing it because it requires, like, practice. Right. And if you were in a classroom setting or being judged on it, you would keep going. And now I'm just like, oh, I know I'm supposed to hold my hand this way, but I really got to get these carrots chopped.Emily Maxson [00:24:17]:Exactly. Yeah.Stephanie [00:24:19]:So it's kind of funny. Are there people that inspire you that are in the cookbook or the cooking space?Emily Maxson [00:24:27]:Oh, that's a great question. I mean, there's a lot of great cookbook authors out there.Stephanie [00:24:33]:You.Emily Maxson [00:24:33]:You're an excellent author. I love your book. I ordered your second one. I'm excited to get that. I mean, I remember early on, early in my culinary career, I just had so much respect for Jamie Oliver, the Naked Chef, because he was just so different than everybody else. And I still have a lot of respect for him. And he's put out a ton of.Stephanie [00:25:03]:And he's changing too, which I also love. Like, you know, he went from. He's just. He's evolved, I think, as a chef, and he's really gotten more to the space where I think he's feeling the most comfortable in his skin, too, in his own kitchen, cooking for his own family. He's a very rustic cook, actually, versus, like, when you see him doing more of the chefy things that he started with. I just. I really like him too, and I like how much he simplifies. Things.Emily Maxson [00:25:33]:Yeah, he's insanely talented, but he brings it down to our level and I appreciate that. It's, it's. He. He's very approachable and just real. So, yeah, I really like him a lot. He's good. And Danielle Walker, who wrote Against All Grain, she has, I don't know, maybe five books out now. She was.Emily Maxson [00:25:54]:Her first book, I remember getting that. And I had done the specific carbohydrate diet and was writing my own recipes and doing some blogging, and that was the first book that I was like, you know what? I could do this. And so I think she's been inspiring to me because a similar health journey and did it. And I was the one person who I was like, okay, I think I can do this.Stephanie [00:26:16]:So you know what would be cool? Not that you need more ideas, but I'm going to give you one because that's how I think it would. Like there. There's a woman, her name's Carolyn Chambers, and she's a cookbook writer and she's a family cook. We'll say, like, lots of variety. And the thing that she does that really resonates with people is she has all the substitutions in a recipe. So, like, she'll make a rice salad, but she'll give you all the different grains you could substitute for the rice. And if you can't have rice vinegar, there's the five other vinegars you could use. One thing that would be cool, that I would love to see is if you, like, took a recipe that you liked and you made it so that it could be healthier or in a way that more people could enjoy it.Stephanie [00:27:00]:So, like, my recipe book, for instance, is not at all diet, not at all. It's. It's whole, it's regular ingredients, it's not weird stuff. But, like, I think that could be a real interesting thing to follow for you.Emily Maxson [00:27:16]:I have done that with some recipes. Like in my Real food, every day, I have my strawberry shortcake recipe, which is grain free, which I loved growing up. My mom would make the Bisquick. Yes, Strawberry shortcakes, and I loved. It was the perfect balance of sweet and savory. It's a little salty. And so I wanted to re. I mean, that was a recipe I did multiple times to try to recreate that, so things like that.Emily Maxson [00:27:41]:But I love your idea. I could just cook through a book and try to do a version that would fit the different dietary guidelines.Stephanie [00:27:49]:Yeah. Or even just picking different recipes from different books and like filming that, like here's because when you have a cookbook that you like or when you're looking for inspiration, you probably pull out this recipe and you look at it and you think, oh, I have these six things. I don't have these three. You know, and especially I think about this because I'm at the cabin a lot, and I. It's 20 minutes to get to a store and a boat ride and a car ride, and it's complicated. So I will want to make something, but I'll have to really improvise a lot of times on the exact ingredients and figure out how I'm going to get it all to go. So I think that could be really interesting and also educational for people that are on a dietary journey, that maybe it's new for them and they do know some cooking, but they haven't cooked in the way that is maybe more helpful for them. Yeah, this is a weird thought, too, but I've been spending a lot of time at the cabin, and there's all these people that come and go and they bring all their groceries and then they leave.Stephanie [00:28:49]:And I keep looking at this refrigerator full of food, and I, I, I feel like, oh, I'm gonna have to make dinner here now for the rest of us that are left, but there's not, like, food you can eat. Like, it's so much like processed food and cheese spreads and salsas and condiments and breads that, like, there's just so much food that I actually wouldn't probably eat. And it's fascinating to me how people grocery shop.Emily Maxson [00:29:19]:Yeah. And I suppose too, if they're coming to your cabin as a guest, they're on vacation, so they're eating maybe more treats or processed foods that they eat on a regular basis. So it's their snacks and things like that.Stephanie [00:29:34]:Yes, that's like, what I'm left with. And I'm like, oh, okay, now I have to make a meal. It's a Sunday night. Which is why we make a lot of pizza, because we're using up all those dribs and drabs. And I hate to waste things. So, like, sometimes I have this horrible salsa that tastes like just a sugary mess. I'm like, what am I going to do with this? And I've got tons of vegetables in the garden. I was like, well, I could probably use a cup of it to make a soup.Stephanie [00:29:59]:And if I fortified it enough with vegetables and broth and it wouldn't be so terrible to have this sort of super sweet base. But yeah, that's my life.Emily Maxson [00:30:16]:I like your soup idea. That's a great way to use up the salsa.Stephanie [00:30:20]:All right, so where can people follow you? And how can they get the book?Emily Maxson [00:30:24]:Okay, my website, emily'sfreshkitchen.com the book is on Amazon. It will be in local stores. Five Swans, Gray and Excelsior. The Fox and Pantry, Golden Fig. Yes. So I love it.Stephanie [00:30:42]:Well, thanks for spending time with me. Emily and I will see you around. And maybe we'll do a taste bud episode together. You never know.Emily Maxson [00:30:49]:I'd love it. Thank you. Always good to see you.Stephanie [00:30:51]:Yeah, same. We'll talk soon. Thanks.Emily Maxson [00:30:54]:Bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. 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Welcome to "Dishing with Stephanie's Dish." In this episode, Stephanie sits down with Emily Maxson—two time cookbook author, chef, and the creative mind behind @EmilysFreshKitchen. Emily shares her personal health journey, navigating Crohn's disease through diet and lifestyle changes, and how that experience fueled her passion for approachable, healthy, and delicious recipes for everyone. Her New Book, “Real Food Every Day” (ships October 21) is a follow up to “Emilys Fresh Kitchen.”With real talk about creating cookbooks, food photography, adapting to dietary needs, and the ups and downs of life as a food creator, this episode is for home cooks, entertainers, and anyone curious about the connections between food, health, and community. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Emily mentioned two influential books in the Podcast from her food journey:"Breaking the Vicious Cycle" by Elaine Gottschall"Against All Grain" by Danielle WalkerEmily shared her recipe for Roasted Carrot and Miso Butter Soup from the “Real Food Every Day” cookbook that is available now for pre-order.Roasted Carrot and Miso Butter SoupGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 10 minutes COOK 60 minutes TOTAL 70 minutes SERVES 6Roasted Carrot and Miso Butter Soup is one of my favorite soups to make in the winter. It warms you up and is very satisfying. The recipe calls for simple ingredients that produce layers of flavor. The Miso butter adds another depth of flavor and is worth the extra step, but the soup is still delicious without it.To adapt for dairy-free and vegan, use miso butter made with vegan butter.INGREDIENTS:* 2 pounds carrots* 4 Tablespoons olive oil, divided* 2 cups diced yellow onion* 2 Tablespoons minced garlic* 2 Tablespoons grated ginger* 2 teaspoons sea salt* 1/4 teaspoon cayenne pepper* 7-8 cups vegetable broth* 2 Tablespoons fresh lime juice* 2 Tablespoons Miso ButterDIRECTIONS:1. Preheat the oven to 400 degrees.2. Scrub the carrots and cut them into large chunks, removing the tops.3. Place the carrots on a baking sheet lined with parchment paper.4. Coat the carrot pieces in 1 Tablespoon of olive oil.5. Roast the carrots for 45-60 minutes or until tender.6. Meanwhile, heat 3 Tablespoons of olive oil in a large pot over medium-high heat.7. Add the onions and cook until they are translucent, about 10 minutes.8. Add the garlic, ginger, salt and cayenne pepper and sauté for an additional 3 minutes.9. Add the roasted carrots and 7 cups of broth.10. Cook for an additional 2 minutes.11. Remove from heat and ladle into a blender.12. Blend the soup until smooth.13. Wipe out the pot and pour in the blended soup.14. Return the soup to the stove over medium heat, adding additional stock to achieve desired consistency.15. Whisk in the lime juice and miso butter.16. Adjust seasoning if needed and serve.17. Top with additional miso butter if desired.Miso ButterGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 5 minutes COOK 0 minutes TOTAL 5 minutes MAKES about 1/2 cupMiso Butter is made with only two ingredients:butter and miso paste. This compound butter is so versatile. You can add it to fish, chicken, steak, vegetables and potatoes. I add it to my roasted carrot soup on page_ and it adds another depth of flavor. Miso Butter is one of my favorite condiments to keep on hand.To adapt for dairy-free or vegan, use vegan butter.INGREDIENTS:* 8 Tablespoons butter, softened* 3 Tablespoons white miso pasteInstructions:Place the softened butter and miso paste in a small bowl.Using a hand blender or fork, cream the butter and miso paste together until smooth.Store covered in the refrigerator for up to 2 weeks.Transcript Episode Follows:Stephanie [00:00:00]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And today I'm talking with another Minnesota favorite, Emily Maxson. She is the author of Emily's Fresh Kitchen. And you have a second book coming out that is Emily's real food every day, similar to Emily's Fresh Kitchen, but more goodness, more healthy for you recipes. Emily Maxson, welcome to the show.Emily Maxson [00:00:31]:Thank you, Stephanie. Thanks so much for having me.Stephanie [00:00:34]:So when we first started talking, you had your first book, and you and I were on a similar publishing schedule. And that book, your book did super well, I think, of self published cookbooks because you worked with publisher, my friend Chris Olsen. I think that you sold, like, way more than a lot of cookbook authors do.Emily Maxson [00:00:57]:I did sell quite a few, and I'm very grateful for that. I had built a pretty good online community, and I think a lot of people resonated with my health story of healing through diet from Crohn's. So I think that helped with sales.Stephanie [00:01:13]:I think too, the thing about your book that I loved so much was you get a lot of diet books or health books that come across the way in the business that I'm in. But yours felt very much like a real cookbook, like real food, real approachable, a way that you could heal your gut and the way that you could eat healthier, but also with, like, regular foods, not with, like weird supplements. And also the recipes were just delicious. Like you could feed them to your whole family, not just be making separate things for yourself. Does that make sense?Emily Maxson [00:01:53]:Yeah. Well, yes. Thank you. That is a huge compliment because that is my goal with both books. Just to make healthier food that's very approachable, very easy, and just to taste good and that you don't know you're eating something that is gluten free or dairy free, and it tastes the same as a traditional version of that recipe.Stephanie [00:02:13]:So can you talk a little bit about your health, about your health journey, how book one started, and then obviously you had more to say with book two.Emily Maxson [00:02:23]:Yeah. So my health journey, I was in my late 20s and I was diagnosed with Crohn's disease through severe abdominal pain. Had thought they thought I had appendicitis. Was rushed into the hospital for surgery. They found out I had diseased intestines and removed part of my small and large intestine. Diagnosed with Crohn's disease. So I spent about 10 years in and out of the hospital on lots of different medications. And then I approached it differently through diet and lifestyle changes.Emily Maxson [00:02:57]:And learned about a diet called the specific carbohydrate diet. And that is a diet where you eliminate you, you eliminate disaccharides and polysaccharides. It gets to the chemical structure of food. So basically you can only have monosaccharid because they're the easiest to absorb in your intestines. So meat, fish, nuts, seeds, vegetables, fruit. No starches, no grains, no lactose. The only sugar I could have was honey or fruit. So I followed that.Emily Maxson [00:03:32]:The theory is if you follow that for one to two years, you can reset your gut. And that's what I did. And fortunately for me, I was able to totally reset it after 18 months of following really strict program. And then now I can eat things that weren't allowed then. Like I can go out and have pizza. And it's not, it doesn't upset me and, but I mostly try to cook the similarly to the way I was on that diet at home so that I can enjoy things in restaurants and have treats and things like that.Stephanie [00:04:07]:And so that someone could use your book to follow to try and heal their own guts, as it were.Emily Maxson [00:04:13]:Absolutely. I have a lot of recipes that follow that diet and they're all labeled if it's specific carbohydrate, if it's vegan, if it's grain free or paleo. And I also recommend the book if somebody wants to try to do that. The Specific Carbohydrate Diet by Elaine Gottschel. That is the book that got me started and she outlines everything.Stephanie [00:04:36]:Okay, I'll make sure to include that link in the show notes. One other way I think that your book has been helpful for me is when I'm entertaining and I have someone that's coming with a certain dietary restriction. It just, I don't know when more dietary restrictions became on my radar or in the zeitgeist. But you know, I've been entertaining a long time and now it's customary to ask people like do you have any dietary restrictions? And when you ask, people always do. And if I'm stumped or I don't know, like, oh, what can I do here? Like one time I had a cocktail party that I was having and we had a gluten free, a dairy free, a vegan, someone that was allergic to nuts. Like it was really a long exhausted list where I was like, oh my gosh, what's left to cook?Emily Maxson [00:05:32]:Yes, I can relate to that. It is it all. It seems like in every family or every friend group there's one or two people with dietary restrictions. And I don't know if it's just that we know more today or our food has changed or what. What it is, but that's definitely very common. So it is helpful to have something at your fingertips to look through and find something that would hopefully fit all those.Stephanie [00:05:59]:I think it's a combination almost of both. Like, we do know more about our food, and that's great. But also, you know, since the 70s, they've been putting a lot more processed food chemicals into our food. There's no, you know, it doesn't take a rocket scientist, I don't think, to like, correlate the rise of obesity and the rise of the packaged food industry and what people have been putting in our foods. And now you can see with Ozempic, you know, that 7 to 10% of the population are on GLP1 medications. And we're seeing that the packaged food industry is having to change again. And. And obviously recessionary thoughts, tariff pricing.Stephanie [00:06:42]:We're seeing product sizes shrink, too. It's interesting that I'm just. I've. I do a lot of work and hear a lot about restaurant culture because of the radio show that I do. And there's now like a whole subset of restaurants that are making like, mini versions of things so that people that are on medications and not eating as much can still enjoy coming to their restaurant and have something for them. It's so crazy how food becomes so fashionable and trendy.Emily Maxson [00:07:11]:I know that. I agree with you and I agree with the processed food and that impacting our health. And that's part of my second book, Real Food Every Day, where I talk about the difference between processed and unprocessed food. And, you know, it's great the. The things that we can do today, the. But we also are hurting a lot of our food, stripping it of nutrients and adding chemicals that are causing damage to our health, our microbiome and things.Stephanie [00:07:43]:I think too, one thing about your book that I really enjoyed and I'm a huge fan. Can you tell it also isn't hard, like, if you're not. I think sometimes if you're not a cook or you don't cook a lot, you feel like certain books are intimidating. Your book is very approachable, and that is something that was important to me with mine. Like, I'm not a fussy cook. I'm not a fancy cook. Your book feels really like I can make all the recipes in it. And it's not like weekend project cooking, which has its place you know, sometimes it's fun to do a recipe that takes two or three days and you're gonna have a special event, but for the most part when you're eating, you just like want something.Stephanie [00:08:25]:And the reason I think that people eat poorly is a lot of times due to convenience and just speed of our lives.Emily Maxson [00:08:32]:I agree. And that's why the majority of the recipes are very simple. Simple ingredients, easy to prepare. I joke that because I did go to culinary school, I am a chef, but I say I'm a chef turned home cook. I keep it nice and simple, focus on whole foods, real ingredients, and doesn't have to be complicated to make good.Stephanie [00:08:54]:Your food in the book is so beautiful. And you have a really close relationship with the person who photographs your books. And I'm assuming she's doing a lot of your edit, editing, video work too. Do you want to talk about Baylin a little bit?Emily Maxson [00:09:08]:Yes. Balin Fleming B Photography. She is phenomenal. I've worked with her for seven plus years now. She's just one of the most talented creatives I know. She takes all the beautiful photographs in both of the books. And when we've worked together, we have so much fun. She's great to collaborate with.Emily Maxson [00:09:32]:She has lots of great ideas and how to style the food. She always loves to hear the story behind the food and that just helps set the stage. Stage. We. I'm very grateful. It's been such a blessing in my life to have that relationship with her because as you know, Stephanie, writing your books, when you write a book, it's a very, it's a very lonely solo mission, other than maybe your husband's, your taste tester or your kids, but otherwise, you know, you're not working with a lot of other people on it. So to have a photographer who I have a close relationship with, who's really talented is great because I can bounce my ideas off of her and it doesn't feel so like such an isolating project.Stephanie [00:10:14]:You. I think that's a really good point. And I think that a lot of my extroverted activities, like I always look super busy and I always look like I'm doing a million things. And of course I am, but so is everybody else. Right? The, the actual process of making food and creating recipes and writing a substack and posting beautiful pictures, like, it's all very solitary and it is kind of lonely. And when you kind of do the entertaining piece, it feels like, oh, it's so nice to share that because a lot of times you're Just running from house to house trying to give them food to get it out of your kitchen.Emily Maxson [00:10:55]:Yes, yes, definitely. I agree.Stephanie [00:10:58]:When you think about this career, because it's a later in life career for you. Later in life career for me. Are you glad you landed on it? Has it been joyful?Emily Maxson [00:11:09]:Yes, definitely, it has been joyful. I, yes, I have really enjoyed it. There have been hard times, writer's block, lack of creativity, but it always comes again and I'm really enjoying it. It's so fun to have this new thing later in life because I think when you're younger, you think, these are the years I've got to get it all in and think of, you know, for me, I'm 55. That's old. Well, you know, it isn't. I don't feel old. And there's still so much more to do.Stephanie [00:11:41]:Yeah. What has been the thing you hate the most about this journey?Emily Maxson [00:11:46]:Oh, that's a great question. I think sometimes I have a hard time with the writing of the non recipe content or like, how to put. Put my thoughts into words. I have this information that I really want to share with and it's finding the right words to say it.Stephanie [00:12:08]:And it is like, if you think about a cookbook, the way that I think the best cookbooks work is there's a narrative, there's a through line. So if your through line is this health journey and starts with health, then, you know, how do you make that not boring? How do you turn that into a story? How do you make that feel personal to you but yet relatable to someone else? And then like, sometimes, let's just be honest, I'm staring at a recipe, I've made the recipe, I like the recipe, I like the pictures. It's all coming together. And then I have to write like a head note. Like, how many times can you say, you know, grandma's sugar cookies are the best sugar cookies in the world, made with real butter. And like, I just don't even have the words to get you excited about this thing. And then you have to still come up with it and then a story to go with it. And it can be just challenging to find the words.Emily Maxson [00:13:04]:I, I agree. That is my biggest struggle too. And like, how many times can I say simple to make, so delicious family and yeah, how, how can you reword that and how can you. Yeah, I know, I agree. I struggle with that as well.Stephanie [00:13:23]:When you think about the actual making of the recipes, like, how many times do you test each one and is it always the Same because for me it's not. Sometimes I'll make something once and be like, this is great, I love it. I know it's going to work. I make something like it all the time. Let's just be done.Emily Maxson [00:13:41]:Yeah, I have a handful of those. But then I get concerned like, oh no, this is, this is how I do it. I want to make sure that I've got it written out clearly for somebody else to do it because I'll have, I've had in the past, people say, when I'll make something, just somebody be over, well, tell me what you did with that and I'll send them the recipe. They'll be like, it didn't turn out like yours. So I want to make sure. So I would say I on average make a recipe three or four times. And it depends. There are a handful where I just do one like, oh my gosh, this is, this is spot on.Emily Maxson [00:14:20]:And it's simple enough. That you know, But a lot of them are things I make regularly at home anyway. So I am just cooking. Well just for my husband now or when my kids are home.Stephanie [00:14:32]:Right. When you, when you go back, like, have you had any recipes where there's been an error or like the way you wrote it isn't the way that someone else experience it and it's in the book and you're stuck and you're like, oh, oh, shoot.Emily Maxson [00:14:48]:I, I taught a cooking class at the Fox and Pantry, a holiday cooking class. And it was one of my newer recipes. And I did these molasses grain free molasses cookies for dessert. And I had baked them ahead of time to serve as dessert. I was demonstrating other recipes and then I gave the, the, the people in the class the recipes and I had a woman email me and say, I made your molasses cookies. And they didn't turn out at all like that. And I just panicked. And so I went to make them again.Emily Maxson [00:15:17]:I said, let me get into it, I will get back to you. And I made them. And I think I, I forget what it was off the top of my head, but I had one of the measurements incorrect. Like a third of a cup instead of two thirds or a quarter instead of three quarters. And so I was able to correct it and email her back like, so sorry, this is what the mistake was. I haven't found one in my book yet. There's always mistakes, but that was good. I'm glad that I got that corrected because that is in my new book.Emily Maxson [00:15:47]:So I'm glad that she tested it out.Stephanie [00:15:50]:It's funny, too, because I just cooked something from my first book that's now, I guess, three years old. And I'm at my cabin, and I had a bunch of tomatoes, and I was like, oh, I'm gonna make the tomato pie here. And I have a really bad oven at the cabin. It's a new stove, but it's just. It's beyond terrible. So I'm, like, looking at the instructions, and it says to cook it for 30 minutes. I ended up cooking something for 50 minutes. And I don't know, like, I think it's my terrible oven that's 75 degrees off.Stephanie [00:16:22]:But I was just like, oh, gosh, you know, I hope it isn't the recipe itself, because when I've made it at home, like, it worked fine. But also, like, that's weird, too, when you're calibrating different ovens or you're cooking different places or in stoves you're not familiar with, it's just like. That's why when you see, like, 20 to 25 minutes on a baking time, it used to bug me, but now I'm like, oh, I get why there's that range.Emily Maxson [00:16:47]:Yeah. I mean, it's bound to happen. You test the recipe multiple times. You have a. You have a copy editor. You proofread it multiple, multiple times. There's always. I've heard this from writers.Emily Maxson [00:16:58]:There's always going to be an error.Stephanie [00:17:00]:And there's like, my husband's a fiction writer, so there's always pages that there's a spelling error or a pronoun that's used incorrectly. So I guess that's just part of the. Part of the journey. So you have the cookbooks, have you, like, let's talk about the whole creator, Emily Maxson. Like, are you doing, like, substacks? Are you doing cooking clubs? Are you really leaning into all these other ways of monetizing your brand now that you are on your second book?Emily Maxson [00:17:31]:Current? I mean, I am not. I have my website and I post recipes there and tips and things there and social media, but I have not tapped into the substack or other things yet to generate revenue. I also help with our. We have a fireplace manufacturing company, and I do some work with my husband there, so I haven't had put as much time into that. But I. There are. There are products I'd like to recreate and do more with it, but I'm not yet. I have a few ideas, but.Stephanie [00:18:09]:Yeah, because I imagine with this health angle, like, there's ways to really get more into that and to help people on that journey, do nutritional or health coaching or, you know, meal plans if you're on specific type of restrictions or. I would imagine that there's a lot of gold to mine there, should you decide to. But do you feel pressured by that? Like, because, I mean, for a lot of us, this starts as a side hustle, and then it, like, becomes your thing. And, you know, groceries are expensive. It's not producing a lot of revenue. Usually people make money from books, but it's usually the second, third, and fourth books, not the first.Emily Maxson [00:18:53]:Fingers crossed on the second.Stephanie [00:18:56]:Yes.Emily Maxson [00:18:56]:But I know there is a little pressure because, honestly, I love creating recipes. I mean, I like that part of it, and I think the meal planning with dietary restrictions would be a good avenue for me. But, yeah, there is a little pressure for that. And with the other things going on in my life, sometimes I think, I don't know if I can do it, but if. Hopefully there'll be a window that will open up.Stephanie [00:19:23]:Are you a. Like, type A, where you're only going to do it if you can do it to the maximum degree of wanting to do it, or are you, like, more like me, where you'll do everything and it all might be just a little sloppy, but you'll just put as much work out there as you can.Emily Maxson [00:19:40]:I would say more type A. Yeah.Stephanie [00:19:42]:I. I wish I was more like that because I think I would be more refined in all the offerings that I have. But I get so excited about so many different things. I'm just like, oh, yeah, let's do this. Oh, yeah, let's do that.Emily Maxson [00:19:55]:But I love that about you. I love your approach. I love seeing you everywhere and all the things that you do and you're so casual about it, and just you. You produce good products, and people are like, yeah, I can do that. I think that's awesome, the way you approach it.Stephanie [00:20:10]:Thanks. Because I would say casual is how I showed up for the podcast today, because I'm at my cabin. I don't. My husband basically lives up here in the summertime, and I'm doing reverse commuting because of filming of the show. And I literally have, like, there's one day off a week that I have, and it's Sundays. And so, like, when I'm up here, like, okay, I have to do this podcast. I used to do audio only, and then everybody wanted video, so I'm like, okay, fine, I'm gonna video it, but I'm gonna have dirty hair, and I'm not Gonna put lipstick stick on. And it kind of just is what it is because I also want to live the quality of life that I want to live.Stephanie [00:20:49]:That feels good to me, and it's honest and it's authentic to a fault, probably because, you know, sometimes the dog will bark in the background, even when we're doing the TV show. Like, I don't know, and never say never. But that TV show that we do came sort of by accident, and it happens in my kitchen. It's my real life. My dog barks. My husband runs to the bathroom in the background. I don't know if I know how to do things any other way. I'm just not that good at being that polished, I guess.Emily Maxson [00:21:24]:I think people love real life. That's why, I mean, keeping it real. It's very approachable, and that's why reality TV is so popular. People want to see. Yeah. How people are really living and how people are doing and hear the dog bark in the background, because that's what's happening in their homes.Stephanie [00:21:42]:We can be real. The real cookbook writers of the Twin Cities. Wouldn't that be funny?Emily Maxson [00:21:47]:Yes. I love it.Stephanie [00:21:48]:Okay. Another weird thing that I discovered, and I'm curious if this for you. Like, I cook a lot. I just. I do. I cook a lot. I cook a lot for my family. I'm cooking for the shows.Stephanie [00:21:59]:I'm cooking for tv. I'm doing all this cooking, but I really have anxiety about cooking in front of people. And you would think that, like, TV would be people, but it's not. It's two camera people who are my friends now, and there's no anxiety about cooking in front of them. But, like, when I'm going, like, people want me to do cooking classes, and they want me to do all this cooking in front of them, and I'm realizing it really causes me a lot of stress, and I don't love it, and it doesn't give me joy. I have so much anxiety. I wake up in the middle of the night before the class, wondering. I don't.Stephanie [00:22:36]:I'm not a professionally trained cook. I'm not a chef. I didn't go to cooking school. So I feel like people are going to be looking to me for answers to things that I have no business giving. I have so much impostor syndrome around the actual cooking, and yet I have this whole life that's building up around this being a cook. Do you have any of that?Emily Maxson [00:22:58]:Definitely. I have the same thing. I don't. I get nervous. I get anxious about Cooking in front of people. Even when I'm on TV shows where it is just a couple cameras, I still am. I still get nervous, and I think it is that pressure. You want to give people the right information.Emily Maxson [00:23:16]:And I did go to culinary school. It was a long, long time ago, and I still have imposter syndrome. Like, what do I know? Yeah, but. But this is how I do it. And you share it with people and. But I do. I get that as well.Stephanie [00:23:30]:Yeah. And then people will be like, well, I know I have terrible knife skills. Do you have good knife skills?Emily Maxson [00:23:35]:I don't think so. I mean, I know what to do. I mean, sometimes I look at the pictures of my chopped up cilantro, and I'm like, ooh, a chef would look at that and say, that's not so good.Stephanie [00:23:45]:Yeah. And, like, you know when you're making, like, a mirepoix, and it's all like, my carrots are 16 different sizes instead of just, like, unifor and batons. Right. So I took. I actually took a class, and I did learn a lot, but I'm finding now that I'm not good at staying with it or practicing it because it requires, like, practice. Right. And if you were in a classroom setting or being judged on it, you would keep going. And now I'm just like, oh, I know I'm supposed to hold my hand this way, but I really got to get these carrots chopped.Emily Maxson [00:24:17]:Exactly. Yeah.Stephanie [00:24:19]:So it's kind of funny. Are there people that inspire you that are in the cookbook or the cooking space?Emily Maxson [00:24:27]:Oh, that's a great question. I mean, there's a lot of great cookbook authors out there.Stephanie [00:24:33]:You.Emily Maxson [00:24:33]:You're an excellent author. I love your book. I ordered your second one. I'm excited to get that. I mean, I remember early on, early in my culinary career, I just had so much respect for Jamie Oliver, the Naked Chef, because he was just so different than everybody else. And I still have a lot of respect for him. And he's put out a ton of.Stephanie [00:25:03]:And he's changing too, which I also love. Like, you know, he went from. He's just. He's evolved, I think, as a chef, and he's really gotten more to the space where I think he's feeling the most comfortable in his skin, too, in his own kitchen, cooking for his own family. He's a very rustic cook, actually, versus, like, when you see him doing more of the chefy things that he started with. I just. I really like him too, and I like how much he simplifies. Things.Emily Maxson [00:25:33]:Yeah, he's insanely talented, but he brings it down to our level and I appreciate that. It's, it's. He. He's very approachable and just real. So, yeah, I really like him a lot. He's good. And Danielle Walker, who wrote Against All Grain, she has, I don't know, maybe five books out now. She was.Emily Maxson [00:25:54]:Her first book, I remember getting that. And I had done the specific carbohydrate diet and was writing my own recipes and doing some blogging, and that was the first book that I was like, you know what? I could do this. And so I think she's been inspiring to me because a similar health journey and did it. And I was the one person who I was like, okay, I think I can do this.Stephanie [00:26:16]:So you know what would be cool? Not that you need more ideas, but I'm going to give you one because that's how I think it would. Like there. There's a woman, her name's Carolyn Chambers, and she's a cookbook writer and she's a family cook. We'll say, like, lots of variety. And the thing that she does that really resonates with people is she has all the substitutions in a recipe. So, like, she'll make a rice salad, but she'll give you all the different grains you could substitute for the rice. And if you can't have rice vinegar, there's the five other vinegars you could use. One thing that would be cool, that I would love to see is if you, like, took a recipe that you liked and you made it so that it could be healthier or in a way that more people could enjoy it.Stephanie [00:27:00]:So, like, my recipe book, for instance, is not at all diet, not at all. It's. It's whole, it's regular ingredients, it's not weird stuff. But, like, I think that could be a real interesting thing to follow for you.Emily Maxson [00:27:16]:I have done that with some recipes. Like in my Real food, every day, I have my strawberry shortcake recipe, which is grain free, which I loved growing up. My mom would make the Bisquick. Yes, Strawberry shortcakes, and I loved. It was the perfect balance of sweet and savory. It's a little salty. And so I wanted to re. I mean, that was a recipe I did multiple times to try to recreate that, so things like that.Emily Maxson [00:27:41]:But I love your idea. I could just cook through a book and try to do a version that would fit the different dietary guidelines.Stephanie [00:27:49]:Yeah. Or even just picking different recipes from different books and like filming that, like here's because when you have a cookbook that you like or when you're looking for inspiration, you probably pull out this recipe and you look at it and you think, oh, I have these six things. I don't have these three. You know, and especially I think about this because I'm at the cabin a lot, and I. It's 20 minutes to get to a store and a boat ride and a car ride, and it's complicated. So I will want to make something, but I'll have to really improvise a lot of times on the exact ingredients and figure out how I'm going to get it all to go. So I think that could be really interesting and also educational for people that are on a dietary journey, that maybe it's new for them and they do know some cooking, but they haven't cooked in the way that is maybe more helpful for them. Yeah, this is a weird thought, too, but I've been spending a lot of time at the cabin, and there's all these people that come and go and they bring all their groceries and then they leave.Stephanie [00:28:49]:And I keep looking at this refrigerator full of food, and I, I, I feel like, oh, I'm gonna have to make dinner here now for the rest of us that are left, but there's not, like, food you can eat. Like, it's so much like processed food and cheese spreads and salsas and condiments and breads that, like, there's just so much food that I actually wouldn't probably eat. And it's fascinating to me how people grocery shop.Emily Maxson [00:29:19]:Yeah. And I suppose too, if they're coming to your cabin as a guest, they're on vacation, so they're eating maybe more treats or processed foods that they eat on a regular basis. So it's their snacks and things like that.Stephanie [00:29:34]:Yes, that's like, what I'm left with. And I'm like, oh, okay, now I have to make a meal. It's a Sunday night. Which is why we make a lot of pizza, because we're using up all those dribs and drabs. And I hate to waste things. So, like, sometimes I have this horrible salsa that tastes like just a sugary mess. I'm like, what am I going to do with this? And I've got tons of vegetables in the garden. I was like, well, I could probably use a cup of it to make a soup.Stephanie [00:29:59]:And if I fortified it enough with vegetables and broth and it wouldn't be so terrible to have this sort of super sweet base. But yeah, that's my life.Emily Maxson [00:30:16]:I like your soup idea. That's a great way to use up the salsa.Stephanie [00:30:20]:All right, so where can people follow you? And how can they get the book?Emily Maxson [00:30:24]:Okay, my website, emily'sfreshkitchen.com the book is on Amazon. It will be in local stores. Five Swans, Gray and Excelsior. The Fox and Pantry, Golden Fig. Yes. So I love it.Stephanie [00:30:42]:Well, thanks for spending time with me. Emily and I will see you around. And maybe we'll do a taste bud episode together. You never know.Emily Maxson [00:30:49]:I'd love it. Thank you. Always good to see you.Stephanie [00:30:51]:Yeah, same. We'll talk soon. Thanks.Emily Maxson [00:30:54]:Bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. 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New treatment approved for Bipolar I disorder; IBD treatments gain expanded approval; blood-based test for early detection of Alzheimer disease; and an oral glucagon-like peptide-1 treatment continues to show promise.
In this episode, Dr. Colleen Cutcliffe, CEO and Co-Founder of Pendulum joins Krista to spill the latest on GLP-1, natural metabolic boosters, and why your gut might be begging for a serious upgrade. If sugar cravings or post-meal crashes have you in a chokehold, this episode is for you! Ahead, learn the science behind Ozempic and GLP-1 drugs, why these powerful hunger hormones matter more than you realize, and the real risks behind appetite suppressants. Colleen also reveals groundbreaking probiotic solutions that can support your body's metabolism naturally. Plus, Krista shares her journey using Pendulum's GLP-1 probiotic, what continuous glucose monitoring taught her, and hacks for getting your metabolism in check. Get ready for tangible advice, jaw-dropping studies, and hope for anyone struggling with sugar or emotional eating. We also talk about: The gut-brain connection + why fixing your microbiome boosts mental clarity How foods like fiber, polyphenols, and dark chocolate play into cravings Real differences between “moderators” and “abstainers” What's actually happening to your body on Ozempic + similar drugs The lowdown on Akkermansia + why it's a “keystone” for metabolic health Personal transformation stories from natural GLP-1 support The risks of long-term GLP-1 drug use + how to support metabolic health naturally Using GLP-1 probiotics to finally get off the eat-restrict-repeat hamster wheel What to expect when you experiment with continuous glucose monitors Easy, actionable steps to start rebuilding your metabolism today Resources: Go to pendulumlife.com/GLP1 and use code ALMOST30 at checkout for 20% off membership first orders. Order our book, Almost 30: A Definitive Guide To A Life You Love For The Next Decade and Beyond, here: https://bit.ly/Almost30Book. Sponsors: BetterHelp | This episode is brought to you by BetterHelp. Give online therapy a try at betterhelp.com/almost30 and get on your way to being your best self with 10% off your first month. LMNT | Go to DrinkLMNT.com/ALMOST30 and get a free sample pack with any order. That's 8 single serving packets FREE with any LMNT order. SKIMS | Shop my favorite bras and underwear at SKIMS.com/almost30. Hero Bread | Hero Bread is offering 10% off your order. Go to hero.co and use code ALMOST30 at checkout. BEAM | Visit shopbeam.com/ALMOST30 and use code ALMOST30 to get our exclusive discount of up to 40% off. Chime | Open your account in 2 minutes at chime.com/almost30. Revolve | Shop at REVOLVE.com/ALMOST30 and use code ALMOST30 for 15% off your first order. #REVOLVEpartner To advertise on this podcast please email: partnerships@almost30.com. Learn More: almost30.com/about almost30.com/morningmicrodose almost30.com/book Join our community: facebook.com/Almost30podcast/groups instagram.com/almost30podcast tiktok.com/@almost30podcast youtube.com/Almost30Podcast Podcast disclaimer can be found by visiting: almost30.com/disclaimer. Almost 30 is edited by Garett Symes and Isabella Vaccaro. Learn more about your ad choices. Visit megaphone.fm/adchoices
Unpacking signals emerging from claims, medical records, and patient-reported outcomes to shape the next wave of GLP-1 strategy.Listen in and hear from industry experts who explore the evolving story of GLP-1 medications. Host Maryam Tabatabai and her guests discuss three years of GLP1 research data and examine why data is essential for clinical decision support, population health, and predictive analytics. Pat Gleason, David Lassen and Sarah Taylor address why stakeholders need to think about tackling the rising costs of weight management and GLP-1 access and why they believe sharing real-world insights is important so next generation pharmacy solutions can be built. Tune in as we reveal what the latest data shows and what's next for GLP-1 research and innovation.Learn more about developing a holistic GLP-1 strategyGet the latest GLP-1 insightsYear-3 adherence and persistence dataThe Skinny on GLP-1s: Part 1 | Part 2
Resources for the Community:________________________________________________________________https://linktr.ee/theplussidezpodcast Ro - Telehealth for GLP1 weight management https://ro.co/weight-loss/?utm_source=plussidez&utm_medium=partnership&utm_campaign=comms_yt&utm_content=45497&utm_term=55______________________________________________________________________This isn't medical advice — always talk to your doctor before making any health decisions.In this episode, we sit down with Dr. Dan, a pharmacist and expert in Obesity Medicine, to unpack the science and future of the new generation of weight loss medications.We unpack the basics, like what is insulin resistance? Dr. Dan explains how GLP-1 medications effectively treat this core metabolic dysfunction and why their multi-hormonal action provides superior, sustained results compared to older weight loss drugs. He also delves into the age-related changes in metabolism that make weight management challenging.Dr Dan tackles some obesity and GLP1 myths with us as well. He debunks the popular and potentially harmful myth of "cycling GLP-1s" to prevent "receptor damage,". He emphaszies how obesity is a chronic disease that needs consistent treatment. Following this, we explore real-world strategies for weight loss maintenance, discussing the different treatment scenarios he sees in his practice.Finally, we look ahead to the future: understanding the next wave of pipeline GLP-1s and current studies on higher doses. Dr. Dan discusses combined therapies as patients get further into their health and wellness journey. Community Guest:Lorri @Glpjourneyinreview Professional Guest:Dr. Dan @theofficialdrdanDr. Dan's Empowerment Hub - https://drdans-empowermenthub.mn.co/share/KQA8wVMb6pOc5R79?utm_source=manual______________________________________________________________________⭐️Mounjaro Stanley⭐️griffintumblerco.Etsy.comUse code PODCAST10 for $ OFF______________________________________________________________________Join this channel to get access to perks: / @theplussidezSend us Fan Mail! GetClaimable.com/PlusSideZ to appeal your GLP-1 Insurance Denails and use code PlusSideZ to save! Support the showKim Carlos, Executive Producer TikTok https://www.tiktok.com/@dmfkim?is_from_webapp=1&sender_device=pc Instagram https://www.instagram.com/dmfkimonmounjaro?igsh=aDF6dnlmbHBoYmJn&utm_source=qr Kat Carter, Associate Producer TikTok https://www.tiktok.com/@katcarter7?is_from_webapp=1&sender_device=pc Instagram https://www.instagram.com/mrskatcarter?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Send us a textIn this recording, I talk about something that might sound a little surprising at first: the idea that, for some people, being overweight actually feels safe.I know, most people say they want to lose weight, feel lighter, feel freer… but sometimes, underneath that conscious wish, there's another layer. A quieter one. One that whispers:“I'm not ready.” or even “It doesn't feel safe to change.”Thanks for listening, I hope this episode will be helpful.Philippe
Abbott Elementary is on a two episode streak! Also, this brings Kaya to tell you about how she was about to throw down at Baskin Robbins. Lastly she gives you the real tea on GLP1's. OZEMPIC WEGOVY MOUNJARO OH MY!Sign up for Mochi and get $40 off GLP1s right to your door: app.joinmochi.com/eligibility?utm_source=influencers&ptcode=oe522aFOLLOW US ON INSTAGRAM HERESUBSCRIBE TO OUR PATREON HEREOH YEAH WE ON THREADS HEREWHAT? YOU WANT OUR FACEBOOK? I GOT YOU RIGHT HERE
I know today's episode is a sensitive subject for so many and you are listening to this most likely because either you yourself are struggling or know someone else that is and you care to help them out. What my guest and I talked about today is the struggle of emotional eating, binge eating, and common eating disorders that are destroying people's health and overall wellbeing. My guest personally has experienced the struggle and now helps thousands of women heal their relationship with food. Amber Romaniuk is an Emotional Eating, Digestive and Hormone Expert, with 12 years experience helping high achieving women create a level of body confidence, intuition and optimal health through powerful mindset healing, self-care and overcoming self-sabotage with food. She does this through addressing the key negative thoughts, patterns and limiting beliefs that keep women stuck in the same behaviors for years and decades, that they haven't been able to break. Her podcast “The No Sugarcoating Podcast” has 2+ million downloads, over 500 episodes and is listened to in over 90 countries. Amber overcame her own emotional eating after gaining and losing more than 1000 lbs and spending over $50,000 on binge foods, and spending 5 years balancing her hormones and digestion. She also dismantled her deep limiting beliefs and behaviors keeping her stuck in the same looping patterns. Now she helps others achieve the biggest healing miracles of Body Freedom™ so they have the confidence and health to create amazing lives. In this episode we discuss: Rewiring Identity and Self-Responsibility The Impact of Childhood on Eating Habits Healing Your Relationship with Food Transitioning from Dieting to a Sustainable Lifestyle Why you have weight loss blocks Why you have weight loss blocks Thoughts on GLP1's and more… For full show notes and episode resources head to: https://ericalippy.com/amber-romaniuk/ Watch episode on YouTube Find our guest at: Amber Romaniuk: Website, Instagram No Sugarcoating Podcast Your Host: @ericalippy Podcast: @passionlovepursuit YouTube PASSION LOVE PURSUIT PODCASTS: https://ericalippy.com/the-podcast/
Resources for the Community:___________________________________________________________________https://linktr.ee/theplussidezpodcast Ro - Telehealth for GLP1 weight management https://ro.co/weight-loss/?utm_source=plussidez&utm_medium=partnership&utm_campaign=comms_yt&utm_content=45497&utm_term=55Find Your US Representatives https://www.usa.gov/elected-officials ______________________________________________________________________This isn't medical advice — always talk to your doctor before making any health decisions.Join us for an eye-opening conversation with Dr. Komal Patil-Sisodia, MD, a board-certified endocrinologist and obesity medicine specialist, as we uncover why healthcare access is so broken for patients seeking GLP-1 treatments and women's health support. From insurance denials to systemic inequities, Dr. Patil-Sisodia breaks down where the system fails—and how it could change for the better. We're also joined by Sabina, founder of GLP Winner, who shares her personal journey with obesity and her mission to help others find reliable information and providers for GLP-1 medications like Ozempic, Wegovy, Mounjaro, and Zepbound.Community Guest: Sabina | https://www.glpwinner.com/ - Helps compare GLP-1 provider options with transparent pricing, sourcing, and reviews.https://www.tiktok.com/@lawliepophttps://www.instagram.com/lawliepops/https://www.youtube.com/@lawliepophttps://x.com/lawliepopDoctor Guest: Dr Komal Patil-Sisodiahttps://www.instagram.com/drpatilsisodia?igsh=MWZyaHY2Mm1naGVwOA%3D%3D&utm_source=qrhttps://www.tiktok.com/@drpatilsisodia?_t=ZT-8zzn5gQRlvy&_r=1https://www.resetrecharge.com/https://www.eastsidemm.com/_______________________________________________________________Send us Fan Mail! GetClaimable.com/PlusSideZ to appeal your GLP-1 Insurance Denails and use code PlusSideZ to save! Support the showKim Carlos, Executive Producer TikTok https://www.tiktok.com/@dmfkim?is_from_webapp=1&sender_device=pc Instagram https://www.instagram.com/dmfkimonmounjaro?igsh=aDF6dnlmbHBoYmJn&utm_source=qr Kat Carter, Associate Producer TikTok https://www.tiktok.com/@katcarter7?is_from_webapp=1&sender_device=pc Instagram https://www.instagram.com/mrskatcarter?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Recorded live at Leverage Fitness, so please excuse the background noise. Hear what we have to say about: Longevity - Lifespan vs Healthspan Taking a look inside - why getting more extensive bloodwork is vital Weight Loss simplified - calories in vs calories out Medications, Prescriptions and Dietary Aids - deciding which might be best for you Nutrtion - do you have to eat healthy to be healthy? Supplements - which are the most important to consider? Sleep - how does it affect weight, energy and recovery? Taking control when feeling overwhelmed Gym myths APEX RX https://apexrx.net Jesse Frank https://www.lvrgfit.com jesse.dfrank@gmail.com Charlie Seltzer https://drseltzerlifestylemedicine.com info@drseltzerweightloss.com
It's In the News.. a look at the top headlines and stories in the diabetes community. This week's top stories: Sanofi lowers prices, oral pill for T1D prevention studied, updates from Medtronic, Tandem, and Sequel Med Tech, falsely lower A1Cs (and why that happens), Biolinq gets FDA okay for micro-needle CGM and more! Find out more about Moms' Night Out Please visit our Sponsors & Partners - they help make the show possible! Learn more about Gvoke Glucagon Gvoke HypoPen® (glucagon injection): Glucagon Injection For Very Low Blood Sugar (gvokeglucagon.com) Omnipod - Simplify Life Learn about Dexcom Check out VIVI Cap to protect your insulin from extreme temperatures The best way to keep up with Stacey and the show is by signing up for our weekly newsletter: Sign up for our newsletter here Here's where to find us: Facebook (Group) Facebook (Page) Instagram Twitter Check out Stacey's books! Learn more about everything at our home page www.diabetes-connections.com Reach out with questions or comments: info@diabetes-connections.com Episode transcription with links: Hello and welcome to Diabetes Connections In the News! I'm Stacey Simms and every other Friday I bring you a short episode with the top diabetes stories and headlines happening now. XX French drugmaker Sanofi says it would offer a month's supply of any of its insulin products for $35 to all patients in the U.S. with a valid prescription, regardless of insurance status. The program, originally meant for uninsured diabetes patients, would now include those with commercial insurance or Medicare, the drugmaker said. Patients will be able to purchase any combination, type, and quantity of Sanofi insulins with a valid prescription for the fixed monthly price of $35, starting January 1. Lilly and Novo also have similar programs through which they offer insulin products for $35 a month for U.S. patients regardless of whether the patients have insurance. There is no law at work here – the only legislation that has changed the price of insulin came with the Inflation Reduction Act in 2022 with the Medicare cap. Helping lower the cost here, biosimilars hitting the market and the huge profitability for GLP-1 drugs for Novo and Lilly https://www.reuters.com/business/healthcare-pharmaceuticals/sanofi-offer-all-insulin-products-35-per-month-us-2025-09-26/ XX A pill typically prescribed for rheumatoid arthritis and alopecia might help slow the progression of type 1 diabetes, a new study says. Baricitinib (bare-uh-SIT-nib) safely preserved the body's own insulin production in people newly diagnosed with type 1 diabetes.. and their diabetes started progressing once they stopped taking baricitinib, results show. They produced less insulin and had less stable blood sugar levels. Baricitinib works by quelling signals in the body that spur on the immune system, and is already approved for treating autoimmune conditions such as rheumatoid arthritis, ulcerative colitis and alopecia, researchers said. “Among the promising agents shown to preserve beta cell function in type 1 diabetes, baricitinib stands out because it can be taken orally, is well tolerated, including by young children, and is clearly efficacious,” Waibel said. “We are hopeful that larger phase III trials with baricitinib are going to commence soon, in people with recently diagnosed type 1 diabetes as well as in earlier stages to delay insulin dependence,” she added. “If these trials are successful, the drug could be approved for type 1 diabetes treatment within five years.” Findings presented at medical meetings should be considered preliminary until published in a peer-reviewed journal. https://www.usnews.com/news/health-news/articles/2025-09-23/pill-effective-in-slowing-type-1-diabetes-progression XX An existing transplant drug has shown promise in slowing the progression of type 1 diabetes in newly diagnosed young people, potentially paving the way for the first therapy that modifies the disease after diagnosis. The Drug, called ATG, is currently used together with other medicines to prevent and treat the body from rejecting a kidney transplant. It can also be used to treat rejection following transplantation of other organs, such as hearts, gastrointestinal organs, or lungs. The researchers studied 117 people aged five to 25, who'd been diagnosed with type 1 diabetes within the past three to nine weeks. The participants were from 14 centers across eight European countries and were randomized to be given different doses of ATG (0.1, 0.5, 1.5, or 2.5 mg/kg) or a placebo. ATG was given as a two-day intravenous (IV) infusion. The main goal was to see how well the pancreas could still make insulin after 12 months, measured by C-peptide levels during a special meal test. C-peptide is released into the blood along with insulin by the pancreas. The findings are promising, showing that ATG, even at a relatively low dose, can slow the loss of insulin-producing cells in young people newly diagnosed with type 1 diabetes. The lower dose also caused fewer side effects, making it a more practical option. https://newatlas.com/disease/antithymocyte-globulin-newly-diagnosed-type-1-diabetes/ XX The FDA has delayed its feedback on Lexicon Pharmaceuticals' application to bring Zynquista (sotagliflozin) to people with type 1 diabetes. The agency had planned to respond this month but will now wait until the fourth quarter after reviewing new data from ongoing studies. Zynquista, an oral drug meant to be used with insulin, has already been approved for heart failure (marketed as Inpefa). But in type 1 diabetes, it faces safety concerns: last year an FDA advisory committee voted 11–3 that its benefits don't outweigh the increased risk of diabetic ketoacidosis (DKA). The FDA later issued a complete response letter rejecting the drug. Lexicon is still pushing forward, hoping its additional submissions will strengthen Zynquista's case for type 1 diabetes approval. https://www.biospace.com/fda/after-fda-rejection-lexicons-type-1-diabetes-drug-hit-with-another-regulatory-delay XX A common but often undiagnosed genetic condition may be causing delays in type 2 diabetes diagnoses and increasing the risk of serious complications for thousands of Black and South Asian men in the UK—and potentially millions worldwide. A new study found around one in seven Black and one in 63 South Asian men in the UK carry a genetic variant known as G6PD deficiency. Men with G6PD deficiency are, on average, diagnosed with type 2 diabetes four years later than those without the gene variant. But despite this, fewer than one in 50 have been diagnosed with the condition. G6PD deficiency does not cause diabetes, but it makes the widely used HbA1c blood test—which diagnoses and monitors diabetes—appear artificially low. This can mislead doctors and patients, resulting in delayed diabetes diagnosis and treatment. The study found men with G6PD deficiency are at a 37% higher risk of developing diabetes-related microvascular complications, such as eye, kidney, and nerve damage, compared to other men with diabetes. "This study highlights important evidence that must be used to tackle these health inequalities and improve outcomes for Black communities. Preventative measures are now needed to ensure that Black people, especially men, are not underdiagnosed or diagnosed too late." https://medicalxpress.com/news/2025-09-hidden-genetic-delay-diabetes-diagnosis.html XX Novo Nordisk today announced the resubmission of its Biologics License Application (BLA) to the US Food and Drug Administration (FDA) for Awiqli® (insulin icodec) injection, a once-weekly basal insulin treatment for adults living with type 2 diabetes. If approved, Awiqli® would become the first once-weekly basal insulin available in the United States, providing an alternative to daily basal insulin injections for adults living with type 2 diabetes. The resubmission is based on results from the ONWARDS type 2 diabetes phase 3a program for once-weekly Awiqli® which is comprised of five randomized, active-controlled, treat-to-target clinical trials in approximately 4,000 adults with type 2 diabetes. The clinical program evaluated Awiqli® vs. daily basal insulin and the primary endpoint in these trials was change in A1C from baseline.1-5 Awiqli® is approved in the EU, along with 12 additional countries. In addition, regulatory filings have been completed in several other countries, with further regulatory decisions expected in 2025. XX Interesting news from Sequel Med Tech – they've signed an agreement with Arecor to pair the twiist pump with AT278 an ultra-concentrated (500U/mL), ultra-rapid insulin in development. They also have a deal with Medtronic to develop insulin for new pumps. This insulin isn't yet approved, it's 5 times stronger than standard fast acting it's hoped that a clinical study will begin next year. Arecor says its insulin could potentially be the only option capable of enabling and catalyzing the next generation of longer-wear and miniaturized automated insulin delivery systems. https://www.drugdeliverybusiness.com/sequel-arecor-develop-rapid-insulin-twiist/ XX Tandem Diabetes Care announes its t:slim X2™ insulin pump with Control-IQ+ automated insulin delivery (AID) technology is now cleared for use with Eli Lilly and Company's Lyumjev® (insulin lispro-aabc injection) ultra-rapid acting insulin in the United States (U.S.). – The t:slim X2 insulin pump with Control-IQ+ technology is now cleared for use with Lyumjev for people with type 1 diabetes ages 2 and above and all adults with type 2 diabetes. The companies are continuing to work toward securing Lyumjev compatibility for the Tandem Mobi pump. https://hitconsultant.net/2025/09/29/tandem-diabetes-cares-tslim-x2-pump-cleared-for-use-with-lillys-ultra-rapid-lyumjev-insulin/ XX You can now place your order for the MiniMed™ 780G system with the Instinct sensor, made by Abbott. And if you are already a MiniMed 780G user, you can place an upgrade order today. This is a 15 day wear sensor, with no transmitter or overtape required. It looks the same at other Abbot sensors such as the Libre but is proprietary to Medtronic. Shipments are scheduled to start in November. https://www.drugdeliverybusiness.com/medtronic-launches-minimed-780g-instinct-abbott/ XX The global type 1 diabetes (T1D) burden continues to increase rapidly driven by rising cases, ageing populations, improved diagnosis and falling death rates. , The study estimates that T1D will affect 9.5 million people globally in 2025 (up by 13% since 2021), and this number is predicted to rise to 14.7 million in 2040. However, due to lack of diagnosis and challenges in collecting sufficient data, the actual number of individuals living with T1D is likely much higher, researchers say. In fact, they estimate that there are an additional 4.1 million 'missing people' who would have been alive in 2025 if they hadn't died prematurely from poor T1D care, including an estimated 669,000 who were not diagnosed. This is particularly true in India, where an estimated 159,000 people thought to have died from missed diagnoses. The study predicts that 513,000 new cases of T1D will be diagnosed worldwide in 2025, of which 43% (222,000) will be people younger than 20 years old. Finland is projected to have the highest incidence of T1D in children aged 0-14 years in 2025 at around 64 cases per 100,000. The substantial increases in T1D forecasts between 2025 and 2040 underscore the urgent need for action. As co-author Renza Scibilia from Breakthrough T1D explains, "Early diagnosis, access to insulin and diabetes supplies, and proper healthcare can bring enormous benefits, with the potential to save millions of lives in the coming decades by ensuring universal access to insulin and improving the rate of diagnosis in all countries." The authors note some important limitations to their estimates, including that while the analysis uses the best available data, predictions are constrained by the lack of accurate data in most countries-highlighting the urgent need for increased surveillance and research. They also note that data on misdiagnosis and adult populations remain limited, and the analysis assumes constant age-specific incidence and mortality over time. Furthermore, incidence data from the COVID-19 period were excluded from part of the modelling to avoid bias. Future updates are expected to improve as new data become available and applied. https://www.news-medical.net/news/20250919/New-study-warns-of-millions-of-undiagnosed-and-missing-people-with-type-1-diabetes.aspx XX A new study has found that semaglutide — the active ingredient found in some GLP-1 medications prescribed for diabetes and to aid weight loss — may help protect the eyes from diabetic retinopathy. Researchers estimate that as much as 40% of all people with diabetes also have diabetic retinopathy — a potentially blinding eye condition caused by blood vessel damage in the eye's retina. There is currently no cure for diabetic retinopathy. The condition is often managed through injections of anti-VEGF medications into the eye, surgery, and blood sugar monitoring and control. For this lab-based study, researchers used samples of human retinal endothelial cells that were treated with different concentrations of semaglutide. The cells were then placed in a solution with both a high glucose level and high level of oxidative stress — where there is an imbalance of antioxidants and free radicals — for 24 hours. Past studies show that oxidative stress plays a role in the formation of diabetic retinopathy. At the study's conclusion, researchers found that the retinal cells treated with semaglutide were twice as likely to survive than cells that were untreated. Additionally, the treated cells were found to have larger stores of energy. Scientists also found that three markers of diabetic retinopathy were decreased in the semaglutide-treated retinal cells. First, the levels of apoptosis — a form of cell death — decreased from about 50% in untreated cells to about 10% in semaglutide-treated cells. The production of the free radical mitochondrial superoxide decreased from about 90% to about 10% in the treated retinal cells. Researchers also found the amount of advanced glycation end-products — harmful compounds that can collect in people with diabetes and are known to cause oxidative stress — also decreased substantially. Lastly, scientists reported that the genes involved in the production of antioxidants were more active in the semaglutide-treated cells when compared to untreated cells. Researchers believe this is a sign that semaglutide may help repair damage to the retinal cells. “Our study did not find that these drugs harmed the retinal cells in any way — instead, it suggests that GLP1-receptor agonists protect against diabetic retinopathy, particularly in the early stages,” Ioanna Anastasiou, PhD, molecular biologist and postdoctoral researcher at the National and Kapodistrian University in Greece, and lead author of this study, said in a press release. “Excitingly, these drugs may be able to repair damage that has already been done and so improve sight. Clinical trials are now needed to confirm these protective effects in patients and explore whether GLP-1 receptor agonists can slow, or even halt, the progression of this vision-robbing condition.” https://www.medicalnewstoday.com/articles/ozempic-semaglutide-may-help-protect-against-diabetes-related-blindness-retinopathy XX Biolinq has received De Novo Classification from the U.S. Food and Drug Administration for its lead product, Biolinq Shine, a patch on the forearm that provides real-time glucose feedback through a primary color-coded LED display, visible with or without a phone. This one is tricky – it's called a needle free CGM but it also says it uses micro needles. By the way, De Novo isn't exactly the same as what we think of for FDA approval for medical devices. It's not as rigorous but it's a streamlined route for novel, low to moderate risk devices with no existing equivalent. We'll see how this one turns out. https://www.hmenews.com/article/biolinq-s-multi-function-biosensor-receives-fda-de-novo-classification
Dr. Tim Cummins Dr. Tim Cummins/Infinity Wellness Center Dr. Tim Cummins has been in the health and wellness space since 1992. Earned his bachelor's degree in sports medicine and then continued on to chiropractic school where he graduated with honors in 1999. After establishing a successful family practice, Dr. Cummins dove into research […]
In this Healthed lecture, Dr Ted Wu explores the impact of cardiovascular outcomes trials in patients with type 2 diabetes, which have led to significant advances in cardioprotective therapies. As a result of these trials, medications such as SGLT2 inhibitors and GLP1 receptor agonists are now recommended as first-line treatments for individuals with, or at risk of, cardiovascular disease. Dr Wu addresses the pressing question of what comes next in this evolving field. This lecture focuses on the opportunities and challenges that future research is likely to face as it continues to investigate cardiovascular outcomes in patients living with type 2 diabetes.See omnystudio.com/listener for privacy information.
Resources for the Community:___________________________________________________________________https://linktr.ee/theplussidezpodcast Ro - Telehealth for GLP1 weight management https://ro.co/weight-loss/?utm_source=plussidez&utm_medium=partnership&utm_campaign=comms_yt&utm_content=45497&utm_term=55Find Your US Representatives https://www.usa.gov/elected-officials ______________________________________________________________________Join us for an eye-opening conversation with Dr. Komal Patil-Sisodia, MD, a board-certified endocrinologist and obesity medicine specialist, as we uncover why healthcare access is so broken for patients seeking GLP-1 treatments and women's health support. From insurance denials to systemic inequities, Dr. Patil-Sisodia breaks down where the system fails—and how it could change for the better. We're also joined by Sabina, founder of GLP Winner, who shares her personal journey with obesity and her mission to help others find reliable information and providers for GLP-1 medications like Ozempic, Wegovy, Mounjaro, and Zepbound.Community Guest: Sabina | https://www.glpwinner.com/ - Helps compare GLP-1 provider options with transparent pricing, sourcing, and reviews.https://www.tiktok.com/@lawliepophttps://www.instagram.com/lawliepops/https://www.youtube.com/@lawliepophttps://x.com/lawliepopDoctor Guest: Dr Komal Patil-Sisodiahttps://www.instagram.com/drpatilsisodia?igsh=MWZyaHY2Mm1naGVwOA%3D%3D&utm_source=qrhttps://www.tiktok.com/@drpatilsisodia?_t=ZT-8zzn5gQRlvy&_r=1https://www.resetrecharge.com/https://www.eastsidemm.com/______________________________________________________________________⭐️Mounjaro Stanley⭐️griffintumblerco.Etsy.comUse code PODCAST10 Send us Fan Mail! GetClaimable.com/PlusSideZ to appeal your GLP-1 Insurance Denails and use code PlusSideZ to save! Support the showKim Carlos, Executive Producer TikTok https://www.tiktok.com/@dmfkim?is_from_webapp=1&sender_device=pc Instagram https://www.instagram.com/dmfkimonmounjaro?igsh=aDF6dnlmbHBoYmJn&utm_source=qr Kat Carter, Associate Producer TikTok https://www.tiktok.com/@katcarter7?is_from_webapp=1&sender_device=pc Instagram https://www.instagram.com/mrskatcarter?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Rosemary's on Mounjaro – or, rather, compounded tirzepatide – and has a lot of conflicted feelings about it. We're talking shrinking celebrities, the rise of GLP-1s and the massive pendulum swing from body positivity to whatever we're seeing now in this frankly confusing episode of Not Without My Sister.Things we mention include:The Guardian's Today in Focus podcast: What happens when you stop weight loss jabs?Em Clarkson and Alex Light's Should I Delete That?: The rise of Reform and GLP-1sThe chefs creating specific menus for Ozempic patientsSupport the podcast by signing up to our Patreon! Catch up on the full back catalogue of exclusive episodes (and ad-free main episodes!) here: patreon.com/notwithoutmysister – you'll get a bonus episode each and every week, ad-free regular episodes AND access to our exclusive close friends feed on Instagram.And if you have questions, email us! notwithoutmysis@gmail.com. While you're at it, leave us a five-star review! We love those. DM us on Instagram @notwithoutmysister. Hosted on Acast. See acast.com/privacy for more information.
Ste sits down with Alexander Cortes (AJAC Fitness) to break down fitness myths, the fundamentals of balanced health, and the truth behind “broscience.” Together they explore peptides for recovery, GLP1 for weight loss, and TRT for male vitality. Alexander also shares his family's journey from infertility to having two children, and the lessons he learned about hormonal health that he uses to help others. Radical Health Radio is produced by Heart & Soil, a beef organ supplements company helping hundreds of thousands of people achieve radical health. Heart & Soil was founded by Dr. Paul Saladino, a double board-certified MD and founder of the animal-based eating philosophy. Visit heartandsoil.co to reclaim your birthright to radical health with the most nutrient-dense foods on the planet.
Resources for the Community:___________________________________________________________________https://linktr.ee/theplussidezpodcast Ro - Telehealth for GLP1 weight management https://ro.co/weight-loss/?utm_source=plussidez&utm_medium=partnership&utm_campaign=comms_yt&utm_content=45497&utm_term=55Find Your US Representatives https://www.usa.gov/elected-officials ______________________________________________________________________Join us as we talk with the founder of Claimable, a startup fighting to simplify the confusing world of health insurance. We'll uncover why health insurance is so complicated and whether that confusion is by design. The episode will focus on the challenge of getting GLP-1 medications covered, offering a step-by-step guide to prior authorization and the appeals process. We'll also explain the role of Pharmacy Benefit Managers (PBMs) and what PBM reform could mean for patients. This is a must-listen for anyone struggling with insurance denials, providing the knowledge to confidently advocate for your health.GetClaimable.com/PlusSideZ to save ______________________________________________________________________⭐️Mounjaro Stanley⭐️griffintumblerco.Etsy.comUse code PODCAST10 for $ OFF______________________________________________________________________Join this channel to get access to perks: / @theplussidez______________________________________________________________________#Mounjaro #MounjaroJourney #Ozempic #Semaglutide #tirzepatide #GLP1 #Obesity #zepbound #wegovy Send us Fan Mail! GetClaimable.com/PlusSideZ to appeal your GLP-1 Insurance Denails and use code PlusSideZ to save! Support the showKim Carlos, Executive Producer TikTok https://www.tiktok.com/@dmfkim?is_from_webapp=1&sender_device=pc Instagram https://www.instagram.com/dmfkimonmounjaro?igsh=aDF6dnlmbHBoYmJn&utm_source=qr Kat Carter, Associate Producer TikTok https://www.tiktok.com/@katcarter7?is_from_webapp=1&sender_device=pc Instagram https://www.instagram.com/mrskatcarter?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Ozempic and GLP-1 weight loss medications don't just affect one person — they can change an entire relationship. Studies show that when one partner loses weight and the other doesn't, stress and resentment build. But when couples take on the journey together, results are better, intimacy improves, and relationships get stronger.
Ellen Kamhi talks with Dave Knapp, author of Decoding GLP-1: A Guide for Friends and Family of Those On The Pen, a resource that delves into the transformative role of GLP-1 medications in treating obesity and type 2 diabetes. As the founder of On The Pen, a platform dedicated to GLP-1 advocacy, Dave brings a unique, patient-centric perspective, infused with research, humor, and first-hand experience. www.onthepen.com
Send us a textGLP1 medications ~ Does losing weight mean losing your hair? Rabiya is 49 years old, she is a wife and mother living in Kent, who has lived in many different countries throughout her life.After not feeling well, she had some tests and her blood pressure and cholesterol were raised, and she was told she was also diabetic. She says she had slowly put on weight over the years, and at the time was 75kg and only 5" tall, with swelling in her hands & ankles.Her Doctor had advised her to focus on changing her diet and lifestyle, but she knew that she couldn't do it without help. She knows a couple of endocrinologists, and they helped to advise her. She decided to go private, and was prescribed a GLP1 known as Monjuaro. Rabiya reduced her calories to a deficit, and began a low dose following a plan over an 18 month timeframe. She says that the medication removed her bloating, and the 'food noise', so that she could focus on losing weight and getting healthy. She lost 24kg in 6 months.Unfortunately, this also led to her experiencing a large amount of hair shedding. Due to this she sought help from a trichologist, and began to focus not just on cutting calories, but on the nutritional value of her food too. She has now seen a huge improvement in her hair health, as well as her overall health and vitality. She shares her story openly and honestly!Tricotain shampooTrivoavctiv + Hair loss sprayTricoextra supplementsBBC Documentary Hair & Scalp Salon Specialist course Support the showConnect with Hair therapy: Facebook Instagram Twitter Clubhouse- @Hair.Therapy Donate towards the podcast Start your own podcastHair & Scalp Salon Specialist Course ~ Book now to become an expert!
No episódio de hoje do Check-up Semanal, nosso editor-chefe médico, Ronaldo Gismondi, traz os principais destaques recentes em Anestesiologia abordados no Portal Afya.Leia na íntegra os artigos mencionados hoje:
Weight loss medications are big pharma's golden goose, expectedto sell nearly $140 billion per year in 2030. But are they safe, or just profitable? There's a lot of mixed informatin out there around these drugs, so I looked at the research and in this episode, I give you both sides so you can make a decision for yourself. TOPICS DISCUSSED: The history of GLP-1 medications What they were used for vs. what we use them for today How they work and what they do in your body The pros and cons of these medications Risks associated with them Stores from those who have tried using them Reviewing the medical literature Leave us a Review: https://www.reversablepod.com/review Need help with your gut? Visit my website gutsolution.ca to join a program: Get help now Contact us: reversablepod.com/tips FIND ME ON SOCIAL MEDIA: Instagram Facebook YouTube
So… Serena Williams shares she used GLP-1s to support her weight loss and the internet implodes with hot takes, shade, and side-eyes. Here's the truth: when it comes to midlife weight loss, some folks don't come to this decision lightly, and others are judging from the sidelines. If you've ever felt like you had to hide what's working for you because someone else might label it "cheating," this Fit Girl Magic podcast episode is your permission slip to shut that noise down. In this candid, smart, and hilarious conversation, I sat down with Dr. Megan Garcia Webb, triple board-certified in internal medicine and obesity medicine (yes, triple), to break down: · What GLP-1s like Ozempic, Wegovy, and Zepbound actually do · Why “food noise” might be what's really driving your cravings · The real deal on side effects like muscle loss, gut issues, and does it really cause cancer · Who's a great candidate for these meds, and who should pause before jumping in · Why natural GLP boosters are more boring than sexy (but still matter) · How social media makes women feel like they're doing it “wrong”, no matter what they choose · The #1 most underrated weight loss tool (spoiler: it's not a supplement) · Whether you're GLP-curious, already on it, or side-eyeing it from afar, this episode is about giving you clarity, facts, and a whole lot of freedom. DM me or tag us if something in this conversation made you say, “Wait… I never thought of it like that!” Links + Resources: Dr. Megan Garcia Webb's website: YouTube channel: Previous Ozempic podcast Everything You Need to Know About Ozempic with Dr. Janese Lester Facebook group Free Resources: https://www.fitgirlmagic.com/freeresources_podcast Website: http://www.kimbarnesjefferson.com FREE Challenge 5 Days To Break The All Or Nothing Instagram https://www.instagram.com/kimjeffersoncoach
Ozempic is everywhere right now — but starting it without a plan could set you up for failure. In this episode, Dr. Joe Pazona breaks down the 4 essential steps you MUST take before starting Ozempic (or any GLP-1 medication) if you want lasting results. Most people never hear this advice, but skipping it can wreck your health, your hormones, and your long-term success. Stick around until the end, because the final step is the most overlooked — and could make or break your entire journey.
Sick of trying fad diets that just don't seem to work for you? Find out how to simplify your approach and succeed by learning and applying the principles of weight management. How to make calories work for you Which proteins are better than others and when to eat protein Preserving lean muscle while losing body fat "Dirty" vs "Clean" diets Including desert and candy during a weight loss journey APEX RX https://apexrx.net Jesse Frank https://www.lvrgfit.com jesse.dfrank@gmail.com Charlie Seltzer https://drseltzerlifestylemedicine.com info@drseltzerweightloss.com
Resources for the Community:___________________________________________________________________https://linktr.ee/theplussidezpodcast Ro - Telehealth for GLP1 weight management https://ro.co/weight-loss/?utm_source=plussidez&utm_medium=partnership&utm_campaign=comms_yt&utm_content=45497&utm_term=55Find Your US Representatives https://www.usa.gov/elected-officials ______________________________________________________________________In this compelling episode, we welcome back Ashley Johnston Palu, a remarkable finalist from Season 9 of The Biggest Loser, for a candid and eye-opening conversation. We delve into the raw and often heartbreaking realities behind the scenes of the hit show, as illuminated by the Netflix documentary, Fit For TV. Ashley shares her personal experiences and insights, offering a unique perspective on the complex dynamics between contestants, producers, trainers, and medical staff.We unpack the friction that existed between the show's medical and fitness professionals, and confront the difficult topic of metabolic damage and weight regain that so many contestants faced. This episode explores how our understanding of obesity has evolved dramatically since the show's airing, moving beyond simplistic narratives of diet and exercise to embrace a more nuanced, evidence-based approach. We also discuss the critical need for greater advocacy and awareness surrounding modern obesity treatments, including the powerful potential of GLP-1 therapies. Join us for a powerful and honest conversation that goes far beyond the numbers on the scale.______________________________________________________________________⭐️Mounjaro Stanley⭐️griffintumblerco.Etsy.comUse code PODCAST10 for $ OFF______________________________________________________________________Join this channel to get access to perks: / @theplussidez______________________________________________________________________#Mounjaro #MounjaroJourney #Ozempic #Semaglutide #tirzepatide #GLP1 #Obesity #zepbound #wegovy #ObesityCare #PatientAdvocate #GLP1Community #RealGLP1StoriySend us Fan Mail! GetClaimable.com/PlusSideZ to appeal your GLP-1 Insurance Denails and use code PlusSideZ to save! Support the showKim Carlos, Executive Producer TikTok https://www.tiktok.com/@dmfkim?is_from_webapp=1&sender_device=pc Instagram https://www.instagram.com/dmfkimonmounjaro?igsh=aDF6dnlmbHBoYmJn&utm_source=qr Kat Carter, Associate Producer TikTok https://www.tiktok.com/@katcarter7?is_from_webapp=1&sender_device=pc Instagram https://www.instagram.com/mrskatcarter?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Disclaimer: The views expressed in this video should not be used for medical diagnosis or treatment or as a substitute for professional medical advice. Individual symptoms, situations and circumstances may vary. Sponsored by Abbott Summary In this episode, Dr. Eden Miller discusses the concept of Euglycemic DKA, a condition that can occur even when blood sugar levels are normal. The conversation covers the importance of understanding the symptoms, the role of medications like SGLT2 and GLP1 in increasing the risk of DKA, and the necessity of regular ketone checks. Dr. Miller emphasizes the need for education and empowerment in managing diabetes, especially in unique situations like pregnancy and prolonged fasting. The episode concludes with strategies for preventing Euglycemic DKA. Chapters 00:00 Introduction to Euglycemic DKA 02:00 Understanding Euglycemic DKA 04:08 Impact of Medications on DKA 07:10 Symptoms and Confirmation of DKA 09:20 The Importance of Regular Ketone Checks 11:07 Exploring GLP-1 Medications 12:30 Other Causes of DKA 16:22 Preventing Euglycemic DKA Resources: https://diabetesandobesity-care.com/ https://www.linkedin.com/in/eden-miller-b02a5a178
Brigid Titgemeier, a functional medicine dietitian and founder of Being Brigid Nutrition, has seen countless women walk into her clinic exhausted, bloated, and frustrated despite eating all the right foods. She knows that feeling firsthand, too. Instead of blaming willpower or cutting out everything you love, Brigid discovered how simple, personalized nutrition changes could completely shift energy, hormones, and mood.In this episode, she shares why common advice like “just eat clean” or “go low-carb” often backfires, and what really moves the needle when it comes to gut health, hormone balance, and long-term vitality. We also talked about the hype around weight-loss drugs, overlooked biomarkers that reveal hidden stress in the body, and why your microbiome might hold the biggest key to feeling better.If you've ever wondered why eating healthy doesn't always feel healthy, this conversation will give you the clarity and hope you've been missing.Chapters00:00 Introduction00:02:59 - Introduction of Brigid Tegemeier00:05:08 - The three biggest nutrition myths.00:05:56 - Myth 1: Just eating a variety of whole foods is enough for improving overall health.00:07:04 - Myth 2: A low carb lifestyle works well for every single person.00:07:32 - Myth 3: The obsession with protein is always beneficial.00:08:24 - Why individuals might not see results even if they're doing everything for their health.00:15:09 - How long it should take to see results 00:18:15 - GLP1 medications for weight loss.00:22:59 - Establishing a good baseline for diet, focusing on fiber diversity and prebiotic sources.00:29:36 - Recommendations for protein intake for women.00:30:35 - Carbohydrate intake and its impact on female hormones and stress response.01:09:54 - Seed oils and the balance of Omega 6s to Omega 3s.Guest's socials + websiteLinkedIn: https://www.linkedin.com/in/brigid-titgemeier-b437574b Website: https://beingbrigid.com/ Instagram: @beingbrigidKayla's social + website:Instagram: https://www.instagram.com/kaylabarnes/TikTok: https://www.tiktok.com/@femalelongevityTwitter: https://x.com/femalelongevity Website: https://www.kaylabarnes.com/Follow Her Female Protocol: https://www.protocol.kaylabarnes.com/Become a Member of Kayla's Female Longevity Membership: https://kayla-barnes-lentz.circle.so/checkout/become-a-member
Brigid Titgemeier, a functional medicine dietitian and founder of Being Brigid Nutrition, has seen countless women walk into her clinic exhausted, bloated, and frustrated despite eating all the right foods. She knows that feeling firsthand, too. Instead of blaming willpower or cutting out everything you love, Brigid discovered how simple, personalized nutrition changes could completely shift energy, hormones, and mood.In this episode, she shares why common advice like “just eat clean” or “go low-carb” often backfires, and what really moves the needle when it comes to gut health, hormone balance, and long-term vitality. We also talked about the hype around weight-loss drugs, overlooked biomarkers that reveal hidden stress in the body, and why your microbiome might hold the biggest key to feeling better.If you've ever wondered why eating healthy doesn't always feel healthy, this conversation will give you the clarity and hope you've been missing.Chapters00:00 Introduction00:02:59 - Introduction of Brigid Tegemeier00:05:08 - The three biggest nutrition myths.00:05:56 - Myth 1: Just eating a variety of whole foods is enough for improving overall health.00:07:04 - Myth 2: A low carb lifestyle works well for every single person.00:07:32 - Myth 3: The obsession with protein is always beneficial.00:08:24 - Why individuals might not see results even if they're doing everything for their health.00:15:09 - How long it should take to see results 00:18:15 - GLP1 medications for weight loss.00:22:59 - Establishing a good baseline for diet, focusing on fiber diversity and prebiotic sources.00:29:36 - Recommendations for protein intake for women.00:30:35 - Carbohydrate intake and its impact on female hormones and stress response.01:09:54 - Seed oils and the balance of Omega 6s to Omega 3s.Guest's socials + websiteLinkedIn: https://www.linkedin.com/in/brigid-titgemeier-b437574b Website: https://beingbrigid.com/ Instagram: @beingbrigidKayla's social + website:Instagram: https://www.instagram.com/kaylabarnes/TikTok: https://www.tiktok.com/@femalelongevityTwitter: https://x.com/femalelongevity Website: https://www.kaylabarnes.com/Follow Her Female Protocol: https://www.protocol.kaylabarnes.com/Become a Member of Kayla's Female Longevity Membership: https://kayla-barnes-lentz.circle.so/checkout/become-a-member
Kaya just be yapping!!! From Black Excellence to Yt nosiness she tackles the shocking Catfish documentary on Netflix, Lady Gaga skipping that last concert but showing up to the awards, Andy Cohen on Ozempic, Love Island Games and gives you the schedule of what we will be watching (yes, you). Wanna be like me, Andy and your neighbor next door? Get your GLP1 $40 off at this link:https://l.instagram.com/?u=https%3A%2F%2Fapp.joinmochi.com%2Feligibility%3Futm_source%3Dinfluencers%26ptcode%3Doe522a&e=AT1WA-pyf0O6sJpck8KVTaKufUYOgZqRIq8t8BGuVKiQaHRr7oCedyDJ1aHUjNcRdMi0jgP0BDYbRqCteLZkNDzX_paeBrp8wWQFQ6gfifTyC9zDFOLLOW US ON INSTAGRAM HERESUBSCRIBE TO OUR PATREON HEREOH YEAH WE ON THREADS HEREWHAT? YOU WANT OUR FACEBOOK? I GOT YOU RIGHT HERE
Rod and Karen banter about vegan toilet cleaner, Publix “Peach Heat” rotisserie chicken, good soup, football PTO, a woman complaining about an HBCU, and intense public phone calls. Trump complains men can’t get in fights with their wives, Covid cases surging, Trump letter to Epstein, Biden economy had a billion according to Trump, SCOTUS rules that racial profiling okay for ICE, Adin Ross served papers by Megan Thee Stallion’s lawyer, Jameela Jamil calls out Serena Williams endorsing a GLP1, ChatGPT flooding courts with misinformation, man kills roommate on the way to watch college football, son beats up dad for being his dad, men give up search for 5 year old left in their care and sword ratchetness. Patreon: https://www.patreon.com/theblackguywhotips Twitter: @rodimusprime @SayDatAgain @TBGWT Instagram: @TheBlackGuyWhoTips Email: theblackguywhotips@gmail.com Blog: www.theblackguywhotips.com Teepublic Store Amazon Wishlist Crowdcast Voicemail: (980) 500-9034 Go Premium: https://www.theblackguywhotips.com/premium/See omnystudio.com/listener for privacy information.
Epi 327The Nutrition Secrets Every Bariatric Patient Needs to Know (from a Registered Dietitian!)In this transformative episode of Our Sleeved Life Podcast, host Mel sits down with Registered Dietitian Andres Ayesta to uncover the REAL truth behind weight loss after bariatric surgery. From the #1 mindset shift to sustainable post-op nutrition strategies, this episode is your blueprint for long-term success — whether you've had a gastric sleeve, bypass, or taking a GLP1.
Resources for the Community:___________________________________________________________________https://linktr.ee/theplussidezpodcast Ro - Telehealth for GLP1 weight management https://ro.co/weight-loss/?utm_source=plussidez&utm_medium=partnership&utm_campaign=comms_yt&utm_content=45497&utm_term=55Find Your US Representatives https://www.usa.gov/elected-officials ______________________________________________________________________In this compelling episode, we welcome back Ashley Johnston Palu, a remarkable finalist from Season 9 of The Biggest Loser, for a candid and eye-opening conversation. We delve into the raw and often heartbreaking realities behind the scenes of the hit show, as illuminated by the Netflix documentary, Fit For TV. Ashley shares her personal experiences and insights, offering a unique perspective on the complex dynamics between contestants, producers, trainers, and medical staff.We unpack the friction that existed between the show's medical and fitness professionals, and confront the difficult topic of metabolic damage and weight regain that so many contestants faced. This episode explores how our understanding of obesity has evolved dramatically since the show's airing, moving beyond simplistic narratives of diet and exercise to embrace a more nuanced, evidence-based approach. We also discuss the critical need for greater advocacy and awareness surrounding modern obesity treatments, including the powerful potential of GLP-1 therapies. Join us for a powerful and honest conversation that goes far beyond the numbers on the scale.______________________________________________________________________⭐️Mounjaro Stanley⭐️griffintumblerco.Etsy.comUse code PODCAST10 for $ OFF______________________________________________________________________Join this channel to get access to perks: / @theplussidez______________________________________________________________________#Mounjaro #MounjaroJourney #Ozempic #Semaglutide #tirzepatide #GLP1 #Obesity #zepbound #wegovy #ObesityCare #PatientAdvocate #GLP1Community #RealGLP1StoriySend us Fan Mail! GetClaimable.com/PlusSideZ to appeal your GLP-1 Insurance Denails and use code PlusSideZ to save! Support the showKim Carlos, Executive Producer TikTok https://www.tiktok.com/@dmfkim?is_from_webapp=1&sender_device=pc Instagram https://www.instagram.com/dmfkimonmounjaro?igsh=aDF6dnlmbHBoYmJn&utm_source=qr Kat Carter, Associate Producer TikTok https://www.tiktok.com/@katcarter7?is_from_webapp=1&sender_device=pc Instagram https://www.instagram.com/mrskatcarter?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Send us a textWhat does it really mean to be a "selfish mom"? In this raw and candid episode, I open up about my recent Hashimoto's diagnosis and why it's become my wake-up call to prioritize my health again. After years of putting everyone else first, I'm embarking on a 30-day journey eliminating gluten, dairy, and sugar—not from a place of restriction, but with the hope of reclaiming my energy and feeling like myself again.Many of you have noticed my recent weight changes and asked if I'm using GLP-1s. The answer is no, but I share my honest thoughts on weight loss aids and why sustainable habits matter more than quick fixes. I also tackle the uncomfortable truth that losing weight doesn't automatically make you content with your body—something I've learned firsthand after losing over 50 pounds.The reality of life with three boys ages 11, 7, and 2 isn't always Instagram-perfect. I confess to moments of disassociation, feeling overstimulated, and sometimes sitting in my car before entering the house just to catch my breath. These aren't failures—they're necessary adaptations when you're stretched thin. The secret isn't doing it all perfectly; it's getting back in the driver's seat of your life rather than letting life happen to you.For those struggling to find themselves amid the chaos of motherhood, I'm launching a six-week Selfish Mom Method coaching program designed to help you prioritize your mental and physical health while creating sustainable routines. Because here's what I've learned: taking care of yourself isn't selfish—it's the foundation that allows you to show up fully for everyone else.Ready to redefine what being "selfish" really means? This conversation might be exactly what you need to hear.Fit, Healthy & Happy Podcast Welcome to the Fit, Healthy and Happy Podcast hosted by Josh and Kyle from Colossus...Listen on: Apple Podcasts SpotifySupport the show
Jay Campbell is a 5x international best-selling author, men's physique champion, and the Owner and Co-Founder of BioLongevity Labs. Jay is also the author of The Definitive Testosterone Replacement Therapy Manual: How to Optimize Your Testosterone for Lifelong Health and Happiness”. Widely recognized as a leading expert on hormonal optimization, therapeutic peptides, and biohacking for health and performance, Jay is on a mission to help individuals break free from the failing "sick care" system and take control of their health. https://biolongevitylabs.com/ - CODE "ScottM" to save https://www.instagram.com/jaycampbell333/ https://jaycampbell.com/ Use code "ScottM" at www.BiolongevityLabs.com to save on all Peptides including GLP-1s like Retatrutide aka GLP3, BPC157 and TB500, Tesamorelin/Ipamorelin, and much more! Get the best prices on quality, lab-tested peptides and help support the show. This podcast is brought to you by LMNT Electrolytes! It's great for a hot summer day, a workout, or just working at your desk with cold water. Check it out and get your free sample pack along with any regular purchase when you use my custom link, www.drinklmnt.com/ScottMys. The LMNT Sample Pack includes one packet of their most popular flavors. This is the perfect offer for 1) anyone who is interested in trying all of our flavors or 2) anyone who wants to introduce a friend to LMNT. Go to www.drinklmnt.com/ScottMys to claim this awesome deal! Interested in working with me 1-1? I offer personalized coaching where I can help you reach your goals whether it be fat loss, muscle building, health improvements, or all of the above. I provide tailored nutrition, training, and supplementation advice (one or all together) with 24/7 ongoing support to help guide you every step of the way. DM me on Instagram and I can answer any questions. If you like, we can even set up a FREE consult call to go over your goals, answer questions, and discuss what it could look like to work together!
Resources for the Community:___________________________________________________________________https://linktr.ee/theplussidezpodcast Ro - Telehealth for GLP1 weight management https://ro.co/weight-loss/?utm_source=plussidez&utm_medium=partnership&utm_campaign=comms_yt&utm_content=45497&utm_term=55Find Your US Representatives https://www.usa.gov/elected-officials ______________________________________________________________________In this episode, we're talking about style! Many in the GLP-1 and weight loss community find themselves with a new, slimmer figure but no idea how to dress it. We've got you covered.We sit down with celebrity and editorial stylist LeTia Scales Young to help you embrace your new shape with confidence. LeTia shares her expert tips on finding the right styles that fit and flatter your frame. She'll teach you how to define your personal style without breaking the bank and reveal the essential staples every fashionista needs in their closet.We also dive into the topic of aging gracefully with your style, showing you how to mature with trends and build a wardrobe that grows with you. Don't miss this fun and informative episode that will help you love your look from head toe.Watch Kat's Style Session Free https://youtu.be/7WFkz8YQig4?si=zoEUKgeEGgFt2r2fGuest Info:Letia Scales YoungCertified Image ConsultantThe-LSY, LLCwww.The-LSY.comhttps://the-lsy.go.studioYou can watch Kat get her style consult at https://youtu.be/7WFkz8YQig4______________________________________________________________________⭐️Mounjaro Stanley⭐️griffintumblerco.Etsy.comUse code PODCAST10 for $ OFF______________________________________________________________________Join this channel to get access to perks: / @theplussidez_____________________________________________________________________#Mounjaro #MounjaroJourney #Ozempic #Semaglutide #tirzepatide #GLP1 #Obesity #zepbound #wegovy #ObesityCare #PatientAdvocate #GLP1CommunitySend us Fan Mail! GetClaimable.com/PlusSideZ to appeal your GLP-1 Insurance Denails and use code PlusSideZ to save! Support the showKim Carlos, Executive Producer TikTok https://www.tiktok.com/@dmfkim?is_from_webapp=1&sender_device=pc Instagram https://www.instagram.com/dmfkimonmounjaro?igsh=aDF6dnlmbHBoYmJn&utm_source=qr Kat Carter, Associate Producer TikTok https://www.tiktok.com/@katcarter7?is_from_webapp=1&sender_device=pc Instagram https://www.instagram.com/mrskatcarter?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Dr. Alex Menze talks with Dr. Christopher J. Klein about the clinical presentation, diagnosis, and management of diabetic lumbosacral radiculoplexus neuropathy and common fibular neuropathy in the context of GLP-1RA. Read the related article in Neurology®. Disclosures can be found at Neurology.org.
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