Protein found in various cereal grains and their products (bread, dough, etc.)
GET TRANSCRIPT AND FULL SHOWNOTES: melanieavalon.com/fiberfueled 2:00 - IF Biohackers: Intermittent Fasting + Real Foods + Life: Join Melanie's Facebook Group At Facebook.com/groups/paleoOMAD For A Weekly Episode GIVEAWAY, And To Discuss And Learn About All Things Biohacking! All Conversations Welcome! 2:20 - Follow Melanie On Instagram To See The Latest Moments, Products, And #AllTheThings! @MelanieAvalon 2:40 - AVALONX MAGNESIUM 8: Get Melanie's Broad Spectrum Complex Featuring 8 Forms Of Magnesium, To Support Stress, Muscle Recovery, Cardiovascular Health, GI Motility, Blood Sugar Control, Mood, Sleep, And More! Tested For Purity & Potency. No Toxic Fillers. Glass Bottle. AvalonX Supplements Are Free Of Toxic Fillers And Common Allergens (Including Wheat, Rice, Gluten, Dairy, Shellfish, Nuts, Soy, Eggs, And Yeast), Tested To Be Free Of Heavy Metals And Mold, And Triple Tested For Purity And Potency. Order At avalonx.us, And Get On The Email List To Stay Up To Date With All The Special Offers And News About Melanie's New Supplements At avalonx.us/emaillist, And Use The Code MelanieAvalon For 10% On Any Order At avalonx.us And mdlogichealth.com! 4:40 - FOOD SENSE GUIDE: Get Melanie's App At Melanieavalon.com/foodsenseguide To Tackle Your Food Sensitivities! Food Sense Includes A Searchable Catalogue Of 300+ Foods, Revealing Their Gluten, FODMAP, Lectin, Histamine, Amine, Glutamate, Oxalate, Salicylate, Sulfite, And Thiol Status. Food Sense Also Includes Compound Overviews, Reactions To Look For, Lists Of Foods High And Low In Them, The Ability To Create Your Own Personal Lists, And More! 5:40 - BEAUTYCOUNTER: Non-Toxic Beauty Products Tested For Heavy Metals, Which Support Skin Health And Look Amazing! Shop At beautycounter.com/melanieavalon For Something Magical! For Exclusive Offers And Discounts, And More On The Science Of Skincare, Get On Melanie's Private Beautycounter Email List At melanieavalon.com/cleanbeauty! Find Your Perfect Beautycounter Products With Melanie's Quiz: melanieavalon.com/beautycounterquiz 12:30 - Will's Personal Story 20:50 - His Gastroenterology Practice 23:10 - Working Within A Flawed Medical System 23:20 - Conflicting And Confusing Nutritional Information 25:00 - What Is The Microbiome? 28:50 - Trillions Of Bacteria 30:15 - The Good & The Bad Microbes 30:50 - The 5 Main Kinds Of Microbes Inside Us 33:15 - Archaea 35:30 - Treating Constipation 38:10 - FEALS: Feals Makes CBD Oil Which Satisfies ALL Of Melanie's Stringent Criteria - It's Premium, Full Spectrum, Organic, Tested, Pure CBD In MCT Oil! It's Delivered Directly To Your Doorstep. CBD Supports The Body's Natural Cannabinoid System, And Can Address An Array Of Issues, From Sleep To Stress To Chronic Pain, And More! Go To feals.com/melanieavalon To Become A Member And Get 40% Off Your First 3 Months, With Free Shipping! 41:00 - Magnesium 42:20 - Pelvic Dyssynergia 45:15 - Having A "Twisty" Colon 46:15 - How We're Feeling Vs What Our Lab Tests Say 48:50 - Long Term Elimination Diets 55:25 - Dysbiosis 57:00 - Is There Such Thing As A Perfect Gut? 1:01:35 - Enzymes 1:05:10 - Gluten Restriction 1:10:45 - Whole Grains 1:13:00 - Fructans And Glyphosate 1:16:30 - Whole Grains & Heart Disease 1:20:30 - Fiber 1:21:55 - TMAO 1:24:20 - Red Wine, Balsamic Vinegar And EVOO 1:26:40 - SUNLIGHTEN: Get Up To $200 Off AND $99 Shipping (Regularly $598) With The Code MelanieAvalon At MelanieAvalon.Com/Sunlighten. Forward Your Proof Of Purchase To Podcast@MelanieAvalon.com, To Receive A Signed Copy Of What When Wine! 1:28:00 - Correlational Studies And Healthy User Bias 1:32:00 - Discourse Around The Nutritional Debate 1:34:35 - Fermented Foods Vs. Fiber 1:40:15 - The Safety Of Home Fermentation 1:41:25 - Dead "Live" Active Cultures 1:42:55 - Sprouting
Travel Gluten-Free Podcast Season 07 Episode 16 Gluten Free Gem Gluten Free and Vegan Bakery in Portland Oregon In today's Travel Gluten-free Podcast, we are joined by Heather Zeitzwolfe from Get the Balance Right podcast, as we sample the mouth-watering gluten-free and vegan delicacies at Gluten-free Gem Bakery in Portland. Gluten-free Desserts People often assume that gluten-free desserts are dry; however, the desserts at Gluten-free Gem Bakery are sweet and moist. Listen in as we sample the wide range of desserts at Gluten-free Gem Bakery. What Sets Gluten-free Gem Bakery Apart? We talked about the elements of the Gluten-free Gem bakery that stood out for us, from the sitting area to the variety in their menu and many more aspects of the bakery. We loved that there were so many delicious gluten-free and vegan baked goods that Heather and I could share. We loved the taste of the gluten-free bakery's goods and the texture and fluffiness of the gluten-free bakery offerings. Also, find out our final ranking of the Gluten-free Gem bakery on a scale of one to five. Connect with Gluten-free Gem Bakery Check out Gluten-free Gem Bakery on the web Listen in to Heather Zeitzwolfe Get the Balance Right Podcast Journey with Travel Gluten Free The Guide to Traveling Gluten Free will walk you through planning and enjoying your next gluten-free travel adventure! Get the BEST all-natural gluten-free travel cosmetics at Lemongrass Spa! Find cool gluten-free swag at my gluten-free swag shop Follow Travel Gluten-Free on Social Media Twitter, Facebook, Youtube, Pinterest, Instagram *Spread the love of Travel Gluten Free podcast and share this episode with a friend*
Mike and Cam are happy to welcome Kyle Dine, allergy educator and founder of Equal Eats. Kyle's childhood was spent navigating his life with a number of life threatening food allergies, leading him to feel isolated in his early years. Kyle set out to make the world more accessible for everyone to eat safely no matter if they have allergies or celiac disease. His vision coupled with his passion to support the allergen and celiac community is truly inspiring!
Watch the full video interview on YouTube here: https://bit.ly/jennakutcher487 Jenna Kutcher (IG: @jennakutcher) guides millions of listeners each week in chasing their dreams on the #1 Marketing podcast in the country, The Goal Digger. A born-and-raised Minnesota wife, mother, and entrepreneur, Jenna has helped women all over the world redefine success and wake up to their lives through her decade-long work as a leading online educator. Today we're discussing her new book, How Are You, Really?: Living Your Truth One Answer at a Time. This conversation will be a catalyst for making big changes in your life! In this episode, we discuss: What is a life inventory? Get honest with who you are Don't let the fear of change hold you back Slowly transitioning to the next phase in life Time is Jenna's currency What's your enough point? Be here right now Asking for help Jenna's moment of surrender The most vibrant version of me Jenna is living her “vision” Living a shared dream with your partner Anchor yourself to your why How Are You, Really? The truth about awareness The simple scale of 1 to 10 practice Loneliness stems from not feeling seen Reevaluate what success looks like for you You don't have to burnout to have a breakthrough Jenna's health journey + what's been her biggest needle movers in that realm Meditation is the awareness of your thoughts Gluten intolerance can impact fertility Do you need to train yourself to be better at resting? Show sponsors: Cymbiotika
For more than 30 years now, Sue Becker has read, researched, and studied the nutritional benefits of whole grains and real bread. Along the way, she has learned some interesting history that dates back hundreds, if not thousands of years, of some of those who were also passionate about freshly milled grain. Some of today's information may be surprising. It is definitely enlightening, as we learn a little more about the history of white flour and its contribution to the diseases that began to plague us soon after its beginning. For more information, visit breadbeckers.com. Follow us on Facebook @thebreadbeckers and Instagram @breadbeckers. *DISCLAIMER: Nothing in this podcast or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals.
It's August, and it's time to amp up your nutrition, energy, and vitality. And if there is an episode to do exactly that, it's this one! My guest on today's IMPACT SHOW is someone I've known for more than a decade and is a wealth of information on nutrition and holistic health. Melanie Rogers has worked with me at Fitness Quest 10 for more than 10 years. She is a holistic health practitioner, Functional Diagnostic Nutrition Practitioner (FDN-P), has a masters in Chinese and herbal medicine, is a Pilates trainer, and is a former professional ballerina. Melanie and I have a very lively discussion about nutrition, the importance it has on how your body functions, your brain health, and your overall wellbeing. Here are the many relevant topics we discuss today: - Top 7 Superfoods that everyone needs to eat to maximize health & vitality. - 3 “Food Categories” to avoid. - 9 common dietary mistakes people make. - The meaning and importance of nutrient-dense superfoods. - Bio-individuality & having control of your own health. - Why Omega 3 & 6 tend to be out of whack and the effects of that on your body. - Gluten and food sensitivities. - Gut health, why it's really important, and what you can do to amp up your gut health. - Hormones. What you can do to maximize hormonal imbalances or optimize hormone levels. - The practice of “arrest and digest” when it comes to eating and the importance of food diversity. - And Then Some! You're going to smile, laugh, and learn a bunch in this episode today and I hope you can pass it on to your family and friends. Save & bookmark this episode - it will be a great one to revisit time and time again! Seriously, please SHARE this episode with your friends, family, colleagues, and your community on social media. It helps create great IMPACT in the universe and fulfill our mission to motivate & inspire 10 million people to IMPACT. Please Tag me at: IG/Twitter: @ToddDurkin Facebook: @ToddDurkinFQ10 Connect with Melanie Rogers: IG: @MelRogersWellness Website: www.MelRogers.com Recipe: Avocado Chocolate Pudding Noteworthy Quotes from this Episode: “Nutrition can either be the strongest medicine or the slowest form of poison.” ~ Melanie Rogers quoting Ann Wigmore “Let thy food be thy medicine. Let thy medicine be thy food!” ~ Todd Durkin quoting Hippocrates Are you a trainer, coach, or fitness business owner seeking to make massive IMPACT in your business & life and would like to be coached to your full potential? Level up today with my “Best in Class” MASTERMIND program for fitness professionals. I invite you to connect, share, and grow with the fitness industry's top coaches, trainers, and entrepreneurs. This episode is brought to you by the Todd Durkin Mastermind. The Todd Durkin MASTERMIND is for passionate and purpose-driven fitness professionals who want to create success & significance in their personal and professional lives and want to be coached by Todd and surrounded by some of the brightest, sharpest, and most passionate trainers on the planet. If that sounds like you, visit: ToddDurkinMastermind.com to sign-up for the INSTITUTE Level or email Frank Pucher, DIrector of Todd Durkin Mastermind, at firstname.lastname@example.org to be part of the Platinum Level. Being part of the Mastermind also gives you access to the upcoming Mastermind Retreat (the SHIFT RETREAT) in October. Don't delay…be part of the Mastermind today!! Join my TD Community for FREE: Simply text me “IMPACT” to (619) 304.2216 and you are on your way to receiving exclusive content and even more motivation & inspiration. Sign-up TODAY! Please keep your questions coming so I can highlight you on the podcast!! If you have a burning question and want to be featured on the IMPACT show, go to www.todddurkin.com/podcast, fill out the form, and submit your questions! --- Don't forget that if you want more keys to unlock your potential and propel your success, you can order my book GET YOUR MIND RIGHT at www.todddurkin.com/getyourmindright or anywhere books are sold. Get Your Mind Right now available on AUDIO: https://christianaudio.com/get-your-mind-right-todd-durkin-audiobook-download — Want more Motivation and Inspiration? Sign up for my newsletter The TD Times that comes out on the 10th of every month full of great content. Sign-up here… www.todddurkin.com --- ABOUT: Todd Durkin is one of the world's leading coaches, trainers, and motivators. It's no secret why some of the world's top athletes have trained with him for nearly two decades. He's a best-selling author, a motivational speaker, and founded the legendary Fitness Quest 10 in San Diego, CA. He currently coaches fellow trainers, coaches, and life-transformers in his Todd Durkin Mastermind group. Here, he mentors and shares his 25-years of wisdom in the industry on business, leadership, marketing, training, and personal growth. Todd was a coach on the NBC & Netflix show “STRONG.” He's a previous Jack LaLanne Award winner, a 2-time Trainer of the Year. Todd and his wife Melanie head up the Durkin IMPACT Foundation (501-c-3) that has raised over $250,000 since it started in 2013. 100% of all proceeds go back to kids and families in need. To learn more about Todd, visit www.ToddDurkin.com and www.FitnessQuest10.com. Join his fire-breathing dragons' community and receive regular motivational and inspirational emails. Visit www.ToddDurkin.com and opt-in to receive his value-rich content. Connect with Todd online in the following places: You can listen to Todd's podcast, The IMPACT Show, by going to www.todddurkin.com/podcast. You can get any of his books by clicking here! (Get Your Mind Right, WOW BOOK, The IMPACT Body Plan)
Join Marilyn and Sarah as they sit down with Dr. Bob DeMaria to discuss ways to live a healthier lifestyle. Learn what foods to avoid and how a proper diet can create optimal health especially with memory challenges, Alzheimer's, and gluten sensitivity. https://marilynandsarah.org
Thomas und Wolfgang sprechen über Lebensmittelunverträglichkeiten im speziellen Gluten und Laktose, Belastungsreserven auf mentaler und körperlicher Ebene, das einzige Wort das sich auf Orange reimt und eine schöne Anekdote zum Abschluss…
In this episode, I am speaking with Vincent Pedre, MD, who is the medical director of Pedre Integrative Health and founder of Dr. Pedre Wellness. He believes the gut is the gateway to excellent wellness. As the best-selling author of Happy Gut: The Cleansing Program to Help You Lose Weight, Gain Energy, and Eliminate Pain. Through his proprietary blueprint for healing the gut: The Gut Care Program. he has helped thousands around the world resolve their gut health issues. We will talk about the latest research and his extensive clinical experience teaches us about fixing gut health problems.
GET TRANSCRIPT AND FULL SHOWNOTES: melanieavalon.com/calisthenics 1:55 - IF Biohackers: Intermittent Fasting + Real Foods + Life: Join Melanie's Facebook Group At Facebook.com/groups/paleoOMAD For A Weekly Episode GIVEAWAY, And To Discuss And Learn About All Things Biohacking! All Conversations Welcome! 2:05 - Follow Melanie On Instagram To See The Latest Moments, Products, And #AllTheThings! @MelanieAvalon 2:30 - AVALONX MAGNESIUM 8: Get Melanie's Broad Spectrum Complex Featuring 8 Forms Of Magnesium, To Support Stress, Muscle Recovery, Cardiovascular Health, GI Motility, Blood Sugar Control, Mood, Sleep, And More! Tested For Purity & Potency. No Toxic Fillers. Glass Bottle. AvalonX Supplements Are Free Of Toxic Fillers And Common Allergens (Including Wheat, Rice, Gluten, Dairy, Shellfish, Nuts, Soy, Eggs, And Yeast), Tested To Be Free Of Heavy Metals And Mold, And Triple Tested For Purity And Potency. Order At avalonx.us, And Get On The Email List To Stay Up To Date With All The Special Offers And News About Melanie's New Supplements At avalonx.us/emaillist, And Use The Code MelanieAvalon For 10% On Any Order At avalonx.us And mdlogichealth.com! 4:40 - FOOD SENSE GUIDE: Get Melanie's App At Melanieavalon.com/foodsenseguide To Tackle Your Food Sensitivities! Food Sense Includes A Searchable Catalogue Of 300+ Foods, Revealing Their Gluten, FODMAP, Lectin, Histamine, Amine, Glutamate, Oxalate, Salicylate, Sulfite, And Thiol Status. Food Sense Also Includes Compound Overviews, Reactions To Look For, Lists Of Foods High And Low In Them, The Ability To Create Your Own Personal Lists, And More! 5:20 - BEAUTYCOUNTER: Non-Toxic Beauty Products Tested For Heavy Metals, Which Support Skin Health And Look Amazing! Shop At beautycounter.com/melanieavalon For Something Magical! For Exclusive Offers And Discounts, And More On The Science Of Skincare, Get On Melanie's Private Beautycounter Email List At melanieavalon.com/cleanbeauty! Find Your Perfect Beautycounter Products With Melanie's Quiz: melanieavalon.com/beautycounterquiz 13:15 - Jean's Personal Story 14:50 - Communicating Complex Scientific Theory Simply 17:30 - Miscommunication And Conflict 19:20 - ADD And Self Study 25:30 - Electronic Dance Music 26:55 - SUNLIGHTEN: Get Up To $200 Off AND $99 Shipping (Regularly $598) With The Code MelanieAvalon At MelanieAvalon.Com/Sunlighten. Forward Your Proof Of Purchase To Podcast@MelanieAvalon.com, To Receive A Signed Copy Of What When Wine! 28:10 - Resonating With Trance Music 30:00 - Music For Sleep 32:00 - The Correlation Between Addictive Personalities And IQ 35:00 - Learning Hacks 37:35 - Being Drawn To Certain Subjects In School 39:30 - The Dopamine Pathways 41:50 - The Importance Of Visualization In Goal Setting 45:30 - Neurotropic Substances 47:35 - The Problem With Provigil 48:50 - Wine And Health 54:10 - Neuroscience Calisthenics 1:00:45 - Standard Calisthenics 1:02:45 - Biohacking Calisthenics 1:05:30 - But Is It Placebo Effect? 1:07:05 - Mindset And Aging 1:09:10 - Overcoming The Mind's Limitations 1:13:15 - How To Start
mit Dr. Sarah Schwitalla
Travel Gluten-Free Podcast Season 07 Episode 15 Similarities and Differences Between Traveling Gluten Free and Traveling Vegan There is a lot of confusion regarding vegan and Gluten-free diets. In today's Travel Gluten-free Podcast, Heather Zeitzwolfe, popularly known as the Vegan CPA, and host of Get the Balance Right podcast, joins us as we talk about the differences and similarities between vegan and gluten-free lifestyles. Make sure to follow the Travel Gluten Free Podcast as Heather and I will be talking about gluten-free Portland restaurants where you can find gluten-free and vegan options at Portland restaurants! Changing to a Vegan Diet and Lifestyle At the onset, Heather and her husband decided to try a Vegan diet temporarily to lose those extra pounds. However, this turned out to be a permanent change for them. Heather shares with us their journey of transitioning to a Vegan diet and what inspired them to make the switch. Vegan and Gluten-free Diets Similarities and Differences Heather expounds on the difference between Vegan and Gluten-free diets while clarifying some confusing terms like plant-based, vegetarian, and pescetarian. We also discuss the need to always have packed food when traveling and share ideas of what foods to carry. Vetting Restaurants for Vegan and Gluten Free Options We share tips on specialty restaurants that serve ethnic delicacies, which are more likely to cater to vegans and those on a gluten-free diet. In Portland, many restaurants cater to both vegan and gluten-free. Heather and I will be exploring the many gluten-free restaurants which also have vegan food offerings. Connect with Heather Follow Heather on Instagram and Facebook Check out Heather on the web Journey with Travel Gluten Free The Guide to Traveling Gluten Free will walk you through planning and enjoying your next gluten-free travel adventure! Get the BEST all-natural gluten-free travel cosmetics at Lemongrass Spa! Find cool gluten-free swag at my gluten-free swag shop Follow Travel Gluten-Free on Social Media Twitter, Facebook, Youtube, Pinterest, Instagram *Spread the love of Travel Gluten Free podcast and share this episode with a friend*
Cam is back in Vegas, and this time he won't be "rolling the dice" in hopes of getting safe food, because one of his travel companions is the NIMA sensor. Cam and his sister Peyton put the NIMA through its paces as the NIMA came through big time for him. Cam shares some challenging moments while eating out and educates us on how to really get the most out of using this clever and helpful device.
#074: Bob Quinn, a longtime grain farmer from Montana, shares his thoughts on organic growing practices for dryland wheat farming vs. using chemical controls and why the discussion often focuses on yield instead of the farmer's net return. Bob Quinn is a renowned organic Montana grain farmer, author, and a pivotal figure in the introduction of ancient grains to American farming. He co-authored the book Grain by Grain: A Quest to Revive Ancient Grains, Rural Jobs, and Healthy Food with Liz Carlisle and is the founder of Kamut International. To watch a video version of this podcast with access to the full transcript and links relevant to our conversation, please visit:https://www.realorganicproject.org/bob-quinn-organic-grain-farming-vs-chemical-grain-farming-seventy-four/The Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/farmsWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000 Real Friends:https://www.realorganicproject.org/real-organic-friends/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/
*What Gluten actually is, and the misunderstandings around this topic*The limited view of the FDA when it comes to labeling gluten*What is Refractory disease?*Gluten Sensitivity and Silent Celiacs Disease*Genetic Testing for Gluten Sensitivity* The number one cause of Autoimmune Disease*Deal with the triggers and the disease goes away*A case of a young girl with Juvenille Arthritis who went from being told by the doctor she had a short time to live, to working with Dr. Osborne and turning it all around*Why some people don't look for answers beyond the MD's office and medication*Five groupings of triggers that can cause Autoimmune disease*The problem with piece-mealing your careYou can find Dr. Peter Osborne:Website: https://www.glutenfreesociety.org/His Book on Amazon: "No Grain, No Pain: A 30-Day Diet for Eliminating the Root Cause of Chronic Pain" To Work With Dr. Osborne: https://www.drpeterosborne.com/Note: By listening to this podcast, you agree not to use this podcast as medical advice to treat any medical condition in either yourself or others, including but not limited to patients that you are treating. Consult your own physician for any medical issues that you may be having. This entire disclaimer also applies to any guests or contributors to the podcast. Under no circumstances shall Marla Miller, Open-Minded Healing Podcast, any guests or contributors to the podcast, be responsible for damages arising from use of the podcast.
kindness is key, don't change your thought, laughter is a great action, has pink been Replaced? When someone gets in denial. Lincoln lawyer, west world update, news is dying, how is Netflix not getting new customers? Old man, still haven't been to the movies. Subway eat fresh, chipotle is good, how inflation affects take out. Gluten free pizza, eating less pasta. Drinking more water happy Tuesday.
Jack Wolfson D.O., F.A.C.C., is a board-certified cardiologist who uses nutrition, lifestyle and supplements to prevent and treat heart disease. He completed a 4 year medical degree, 3 year internal […] The post Episode 59 (MINI CLIP): Gluten and Heart Disease – Dr. Jack Wolfson first appeared on National Association of Nutrition Professionals.
GET TRANSCRIPT AND FULL SHOWNOTES: melanieavalon.com/cliterate 2:20 - IF Biohackers: Intermittent Fasting + Real Foods + Life: Join Melanie's Facebook Group AT Facebook.com/groups/paleoOMAD For A Weekly Episode GIVEAWAY, And To Discuss And Learn About All Things Biohacking! All Conversations Welcome! 2:35 - Follow Melanie On Instagram To See The Latest Moments, Products, And #AllTheThings! @MelanieAvalon 2:50 - AVALONX MAGNESIUM 8: Get Melanie's Broad Spectrum Complex Featuring 8 Forms Of Magnesium, To Support Stress, Muscle Recovery, Cardiovascular Health, GI Motility, Blood Sugar Control, Mood, Sleep, And More! Tested For Purity & Potency. No Toxic Fillers. Glass Bottle. AvalonX Supplements Are Free Of Toxic Fillers And Common Allergens (Including Wheat, Rice, Gluten, Dairy, Shellfish, Nuts, Soy, Eggs, And Yeast), Tested To Be Free Of Heavy Metals And Mold, And Triple Tested For Purity And Potency. Order At avalonx.us, And Get On The Email List To Stay Up To Date With All The Special Offers And News About Melanie's New Supplements At avalonx.us/emaillist, And Use The Code MelanieAvalon For 10% On Any Order At avalonx.us And mdlogichealth.com! 4:15 - FOOD SENSE GUIDE: Get Melanie's App At Melanieavalon.com/foodsenseguide To Tackle Your Food Sensitivities! Food Sense Includes A Searchable Catalogue Of 300+ Foods, Revealing Their Gluten, FODMAP, Lectin, Histamine, Amine, Glutamate, Oxalate, Salicylate, Sulfite, And Thiol Status. Food Sense Also Includes Compound Overviews, Reactions To Look For, Lists Of Foods High And Low In Them, The Ability To Create Your Own Personal Lists, And More! 4:50 - BEAUTYCOUNTER: Non-Toxic Beauty Products Tested For Heavy Metals, Which Support Skin Health And Look Amazing! Shop At beautycounter.com/melanieavalon For Something Magical! For Exclusive Offers And Discounts, And More On The Science Of Skincare, Get On Melanie's Private Beautycounter Email List At melanieavalon.com/cleanbeauty! Find Your Perfect Beautycounter Products With Melanie's Quiz: melanieavalon.com/beautycounterquiz 9:20 - Hysteria 10:20 - Background 13:20 - The Orgasm Gap 14:15 - The Pain Of Sex Unique To Women 15:10 - Sexual History That's Been Lost 17:00 - What Halted The Last Sexual Revolution 19:30 - The G Spot 21:30 - Definitions 23:40 - Orgasm From Penetration 26:00 - How Should We Define Sex 28:50 - LMNT: For Fasting Or Low-Carb Diets Electrolytes Are Key For Relieving Hunger, Cramps, Headaches, Tiredness, And Dizziness. With No Sugar, Artificial Ingredients, Coloring, And Only 2 Grams Of Carbs Per Packet, Try LMNT For Complete And Total Hydration. For A Limited Time Go To drinklmnt.com/melanieavalon To Get A Sample Pack With Any Purchase! 32:00 - Procreation Vs Pleasure 34:50 - What Is Purpose Of The Clitoral Orgasm? 38:10 - What Is An Orgasm? 40:15 - Why Don't Men Have Sequential Orgasms? 43:10 - Length Of Orgasm 45:45 - Is Love Blind? 46:50 - Hook Up Sexual Culture 49:50 - The Role Of Communication And Who Is Responsible For That 52:20 - The History Of The Vibrator (Or So We Thought) 55:30 - The Concerns Surrounding Vibrators 58:20 - SUNLIGHTEN: Get Up To $200 Off AND $99 Shipping (Regularly $598) With The Code MelanieAvalon At MelanieAvalon.Com/Sunlighten. Forward Your Proof Of Purchase To Podcast@MelanieAvalon.com, To Receive A Signed Copy Of What When Wine! 59:40 - Is There Any Adverse Physical Effect On The Clitoris From Vibrators? 1:01:40 - Discussing The Vibrator With Your Male Partner 1:06:00 - Transferring Self Pleasure To Partner Pleasure 1:07:40 - Do We Need To Explore New Ways To Orgasm? 1:09:20 - Knowing The Anatomy Of The Clitoris 1:13:00 - Discomfort In Looking At Your Own Anatomy 1:15:30 - The Anatomy Of The Clitoris 1:20:00 - Is Masturbation Discussed In The Bible? 1:23:30 - Sex Therapy 1:28:00 - Stereotypes & Performance Anxiety 1:31:00 - Can You Think Your Way To Orgasm? 1:34:10 - Stress Hindering Orgasm 1:35:45 - Orgasming Every Day 1:38:00 - Looking Forward To The Change In Our Culture Surrounding Sex
Travel Gluten-Free Podcast Season 07 Episode 14 What's For Gluten Free Breakfast? Most people assume that breakfast meals like bacon and sausages are gluten-free because they are made of meat protein. However, you'd be surprised where you would find gluten lurking in your breakfast! In addition, you'd also be surprised about the many gluten free breakfast options that are available to you! In today's Travel Gluten-free Podcast, I will take you through some fantastic ideas for your gluten-free breakfast and what foods to avoid if you're Celiac or gluten intolerant. Foods to Avoid for your Gluten-free Breakfast Breakfast cereals are an everyday staple in the American diet. But be forewarned: there is no lack of gluten in cereals! Many people believe that rice cereals are safe because they are rice-based. However, in my experience, I've found that many rice cereals have gluten! Malt sweetener or malt flavoring, a common sweetener for rice cereals, is made from barley, which has gluten. I share why you should be careful when consuming breakfast cereals with rice and, ultimately, why you should avoid any foods containing malt or maltodextrin. I cover reasons to look out for maltodextrin in breakfast meats and other breakfast foods and how to label read to ensure your breakfast sausages and bacon are gluten-free. I also discuss why you should be careful with oats as a Celiac and share some gluten-free oat brands. With oats, you want to ensure that they are purity protocol or certified gluten-free because of the cross-contamination during processing. In addition, you can be sensitive to oat protein. Listen in to learn more details about why oats may affect you if you have Celiac disease. Food Ideas for your Next Gluten-free Breakfast Keto cereals are a good choice for a gluten-free breakfast, especially for those on the keto diet or if you're looking to cut out or reduce the amount of sugar in your diet. Discover some fantastic gluten-free keto cereal brands, what to look out for in keto products and why all keto products are not gluten-free. Find out why certified gluten-free granola is a great option to include in your breakfast and where to find them. Gluten-free bagels and bread are an excellent addition to your breakfast; I share with you some great bagel and bread brands on the market. Since dairy can be hard on your body if you are a Celiac, I'll share why you can find a great alternative to dairy in plant-based protein drinks. In addition, I share some out-of-the-box ideas for your gluten-free breakfast, such as smoked salmon and the healthy fats you can add to your gluten-free breakfast. Resources Check out Catalina Crunch; a Gluten-free Keto Cereal Find Gluten-free Granola at Bob's Red Mill Protein drinks at OWYN Protein powder at Orgain Get your gluten-free bagels at Against the Grain Gluten-free bread at Franz Vegetarian and Gluten Free Sausages at Beyond Meat and Impossible Foods. Great Grains Gluten Free Journey with Travel Gluten Free The Guide to Traveling Gluten Free will walk you through planning and enjoying your next gluten-free travel adventure! Get the BEST all-natural gluten-free travel cosmetics at Lemongrass Spa! Find cool gluten-free swag at my gluten-free swag shop Follow Travel Gluten-Free on Social Media Twitter, Facebook, Youtube, Pinterest, Instagram *Spread the love of Travel Gluten Free podcast and share this episode with a friend*
Bio: Dr. Colin Bannon is a retired medical doctor (GP-General Practitioner) who was diagnosed with MS at the age of 58. He was born in London and after early years working in farming and factories, studied medicine in Sheffield, qualifying in 1985. He was a GP in Devon for over 20 years. Colin realized that smoking, the western diet, and stress were the main reasons for the development of the chronic diseases filling appointment lists and hospital wards. As a result, he developed an interest in preventative medicine, focusing on the impact that a diet high in sugar and fat has on the health of his patients. Since his own diagnosis he has followed the OMS Recovery Program and remains in good health, relapse-free and with scans unchanged since diagnosis. He leads a local OMS discussion group and is working with the local MS team to help promote the benefits of a healthy lifestyle to people recently diagnosed with MS. Colin was also one of the presenters at the AMEX 2017: 7 Steps to Overcoming MS Event. Colin's hobbies are politics, growing food, writing, and contemplating the future while having fun with his grandson. Questions: Welcome to the program, Colin, and thanks so much for joining us on Living Well with MS. Before we dig into the sticky and spongy topic of gluten and MS, can you please share a little about your personal and professional backgrounds, namely your medical experience and history with MS and Overcoming MS? Before we dig into some more specific questions, since the topic of this episode is demystifying gluten, can you help us demystify it and tell us what gluten is? Now that we have established some of your medical and MS credentials, how did your interest in gluten and its connection to MS come about? I know this is a bit of a reductive question, but let's cut to the heart of the matter – is gluten bad for people with MS? How do you handle gluten in your own diet? What are some of the interactions gluten has with the body that may not be great if you have MS? Is there a growing body of scientific research into gluten and MS that you can tell us more about? How does someone with MS determine if they should avoid gluten? Many gluten-free foods are full of other bad ingredients, like loads of sugar. Since someone following a diet like OMS recommends is already cutting many things out in the interest of improving their health, how do you find gluten-free substitutes to replace some of your favorite glutinous foods but which don't raise other dietary red flags? Is there a need to re-evaluate dietary recommendations like the ones OMS offers and give more due consideration to the question of gluten? Before we sign off, any final thoughts or recommendations on the topic of gluten and MS? Thanks so much for being our guest on Living Well with MS, Colin. Your insights on gluten and MS have been incredibly useful and enlightening. And I encourage everyone to learn more about this important topic, and Dr. Colin Bannon, by checking out the information and links in our show notes for this episode. Thanks again, Colin, and we hope you tune in next time for another all new episode of Living Well with MS, and our sister podcasts, Ask Jack and Living Well with MS Coffee Break. Coming up next: On the next (and 34th) edition of our Coffee Break series, meet Leah Tsirigotis, contributor to the Overcoming Multiple Sclerosis Handbook chapter on Prevention and wife of OMSer Alex Tsirigotis. Premieres July 25. Don't miss out: Subscribe to this podcast and never miss an episode. You can catch any episode of Living Well with MS here or on your favorite podcast listening app. For your convenience, a full episode transcript is also available on all platforms within 72 hours of each episode's premiere. If you like our program, don't be shy and leave a review on Apple Podcasts or wherever you tune into the show. And feel free to share your comments and suggestions for future guests and episode topics by emailing email@example.com. S4E54 Transcript Demystifying Gluten Geoff Allix (00:01): Welcome to Living Well with MS, the podcast from Overcoming MS, the world's leading multiple sclerosis healthy lifestyle charity, celebrating its 10th year of serving the MS community. I'm your host, Geoff Allix. The goal of our organization and this podcast is to inform, support, and empower people with MS to lead full and happy lives. We're excited you could join us for this new episode. Make sure to check out this episode's show notes for more information and useful links. You can find these on our website at www.overcomingMS.org/podcast or on whichever podcast platform you use to tune into our program. If you enjoy the show, please spread the word about us on your social media channels or leave a review wherever you tune into our podcast. Have questions or ideas to share? Email us at firstname.lastname@example.org. Or you can reach out to me directly on Twitter @GeoffAllix. We'd love to hear from you. Finally, don't forget to subscribe to Living Well with MS on your favorite podcast platform so you never miss an episode. And now, let's meet our guest for this episode. Welcome to the latest edition of the Living Well With MS podcast. This edition is on demystifying gluten with Dr. Colin Bannon. Dr. Bannon is a retired medical doctor or GP, who was diagnosed with MS at the age of 58. He was born in London and after early years working in farming and factories, he studied medicine in Sheffield, qualifying in 1985. He was a GP in Devon, England for over 20 years. Colin realized that smoking, the Western diet, and stress were the main reasons for the development of the chronic diseases filling appointment lists and hospital wards. As a result, he developed an interest in preventative medicine, focusing on the impact that our diet, high in sugar and fat, had on the health of his patients. Since his own diagnosis, he has followed the OMS program and remains in good health, relapse free, and with scans unchanged since diagnosis. He leads the local OMS discussion group and is working with the local OMS team to help promote the benefits of a healthy lifestyle to people recently diagnosed with MS. Colin was also one of the presenters at the Amex 2017 7 Steps to Overcoming MS event. Colin's hobbies are politics, growing food, writing, and contemplating the future while having fun with his grandson. So welcome to the program, Colin, and thanks so much for joining us on Living Well with MS. Colin Bannon (02:22): Hello, good to be here. Geoff Allix (02:24): And before we dig into the topic, and we talk about [inaudible 00:02:29] to MS. Could you share with us a bit about your personal/professional backgrounds, your medical experience, and also your history with MS and OMS? Colin Bannon (02:41): Oh, well, I left school rather early and started working on farms, which gave me an early interest in food and its production. Geoff Allix (02:48): That's fantastic. If you want to become a doctor, I think that's always the advice is leave school early. Colin Bannon (02:54): It was in my case, but I went into medicine at the age of 25 and worked in the NHS for 25 years, as a GP for 20 years. And then developed MS. I was diagnosed with MS at the age of 55, but of course, like so many of us, once you get the diagnosis, you realize soon as if you develop the illness there; I think I developed the illness when I was 18 after infectious mononucleosis glandular fever, and had various little symptoms through my life till it finally got to the point where with all the modern technology of scanning and so on and so forth, I was able to get to the point where I realized I had MS, which came to me as a bit of a shock as it does for us all, because up to then I've been relatively healthy. But it did, for me, explain a lot of very strange phenomena in my life, which was good. In a way, it was a relief to have the diagnosis because a lot of things became very clear. I'm also a food grower with a bit of a farming background. I've got enough space where I live to grow my own food, and I've become acutely aware of how good food is good for us. Fresh food is just unbelievably good. And I think the combination of being a GP, appreciating the health-promoting benefits of food and having MS myself. So, we want somebody like us all who need to tighten up on our diets and make sure we do our best, puts me in a position where I find myself knowing quite a lot about this topic. Geoff Allix (04:32): And actually, you are very good at sharing as well because we are in the same OMS Circle. So actually you share a lot of information there on all sorts of things, like COVID and, yeah, you're very happy to share what you know, aren't you? Colin Bannon (04:51): Well, I always thought I'd like to write a blog, but never quite got around to it because when the pandemic came along with lockdown, I thought, "Wow, we've got, we've all got more time." So I started writing the blog about COVID and very much along the same lines, really, because the healthier you are, the better chance you have of doing well with COVID, which it seems like we were all going to come across at one point or another, or most of us anyway, and many of the same messages that applied to people with MS applies to the population at large to look after your health. So I started writing a blog and doing a bit of research every day to back it up. So that became another little facet to my obsession with food and health and the relationship between lifestyle, and how we feel and how we enjoy life. Geoff Allix (05:41): So we're going to be talking about gluten. And just before we get into specific questions, just on a general point, what is gluten? Colin Bannon (05:51): We can think of gluten as the scaffolding, which holds grains together in a way. I mean, the Latin for gluten, the place where it comes from is for glue. And it's literally the protein structure that holds wheat together. And for humanity, it's had a huge impact because it gives bread, and gives flour and thus bread, or it gives dough. I should say more specifically, this sort of elastic, gluey property. Also, you can make bread out of it, which can be preserved to a degree. And we've been doing that for 30,000 years now, and it's had a big impact on human development because it's been one of those staple foods, which can be relatively easily grown, critically important. It can be stored. So populations could get through the winter and it can be processed into bread relatively simply in what was historically most people's own kitchens. So it's had a huge impact on humanity for the better, mainly because it's a highly nutritious food, but there are as we will come to shortly some issues with it, which we all need to be aware of. It's the scaffolding in a way that holds the whole thing up. Geoff Allix (07:03): Yeah. And actually, the portability is one of those sorts of things. You mentioned that just think where we live, that pasta is a sort of go to staple. And, I make my own pastas, which are very OMS friendly pastas. I always found quite handy if I get [inaudible 00:07:24] because I used before the pandemic, I traveled a lot and I'd always go with several pastas because they were like a big solid full meal. And so I could then sort out where I could eat when I got to a place in the world, but I had my sort of couple of pastas. [inaudible 00:07:43], but that is... Yeah, how do you do that with that? But anyway, that's sort of more of a question for someone like Jack. How do you make something transfer if you're not gluten? Colin Bannon (07:55): We'll come to that. Geoff Allix (07:56): So straight to the sort of heart of it then is gluten bad for people with MS? Colin Bannon (08:08): No, generally speaking, it's not, that's the first thing to say, but people with MS are human beings like anybody else. And about two in a thousand people with MS will have a proper wheat allergy. Come out with rashes and all sorts of symptoms when they're exposed to wheat. Geoff Allix (08:24): So like someone with celiac or something like that? Colin Bannon (08:27): Well, celiacs the next thing. 1% of the population now have celiac disease. Geoff Allix (08:32): Right. Colin Bannon (08:32): And I think it's like about 1% of the population with MS will also have celiac disease, which in the UK would be about 1,300 people. Some of those would've been undiagnosed. I mean, most people with celiac have it... Severe celiac, have it diagnosed in childhood, it causes really significant symptoms, but for a lot of people, it scrambles on and it's not quite bad enough to get you to the doctor, but it interferes with life. But when you get diagnosed with MS and you try and improve your health, then unwanted gut symptoms start to become more important. So for anybody with MS who thinks they may have gluten problems, it's important to see a doctor again, there's blood tests. There are various things that can be done to diagnose that. As I say, there's 1,300 people in the UK out there who would have a formal diagnosis of MS and celiac disease. And it's important to get on top of both of them. Underneath that, there's about one in 10 people in the country who report symptoms of intolerance to gluten. As you mentioned a moment ago, who have trouble with wheat and all its products. And there's irritable bowel syndrome with which it shares an overlap. And there's something called nonspecific gluten sensitivity, also gray areas, fairly poorly defined conditions. But the common feature of which is people who eat bread or bread products, maybe above a certain dose and then have symptoms of bloating too much, mild abdominal pain and not feeling very well. And for the one in 10 people who experience those things, it's very important to take certain measures to define your relationship with gluten. I guess the first thing to do in those situations, unless you feel sufficiently unwell to need a doctor, in which case that's the thing to do. But if it's just one of those background grumbling issues, it's fair enough to try a gluten-free diet, which involves giving up grain cereals, basically, which can sometimes be a good thing in itself because the average Western diet of course includes breakfast cereals, which to me are often long-acting metabolic poisons. They're largely low-quality grains, lots of sugar, lots of processed chemicals. And they're pretty bad for you, anyway. But if you give up gluten, you give up a lot of good food, but you also give up a lot of bad food. So I guess just taking a step back, the first thing to do, if you are worried about gluten sensitivity, is to get bad processed food out of your diet. And just if you're going to buy bread, buy really good stuff and see if that makes a difference. And if that doesn't make a difference, giving gluten up altogether is a bit more of a challenge, but it needs doing and then waiting for six weeks to see how you are. Now, if after six weeks you feel a lot better and you think right, I'm sensitive to gluten, I would suggest the thing to do then is to reintroduce it into your diet, not the processed stuff, but high-quality grains and high-quality bread. Just to see if your symptoms come back, because if your symptoms don't come back, you could think, well, it's probably not the gluten and it may be something else you can placebo effect from taking positive action in your life. You may have given up the low-quality stuff, which is very bad for your stomach. Geoff Allix (12:12): So let's say the good [inaudible 00:12:14]. So I've periodically sort of made my own sourdough and stuff because of lockdown, with time on my hands. And also there was no bread in supermarkets. So is it to the extent of making your own sourdough, or if you are in the supermarket and rather than buying the stuff that's in plastic bag, you go to the back and buy the stuff that they've sort of baked. Well, I think they sort of part bake it, don't they? In store, but there's sort of stuff that's the fancier stuff at the back of the store, that's not in a plastic bag. Is that acceptable? Or are you saying you really need to be making your own sourdough type situation? Colin Bannon (12:56): I think it's a halfway house. The quality in supermarkets, there's a lot of stuff wrapped up in plastic, which is highly processed. And incredibly, when you talk about supermarkets, 60% of the calories we eat in this country now come from ultra-processed foods. And many of the breads are in that category. And that they're a real issue for anybody with MS or any human being on the planet, I think. I'm lucky here, because I've got a bakery up the road, which is a small enterprise run by a family. They get their grains from an organic farm in Somerset and including spelt wheat, which they can make for me. And it has no effect on me at all. And, in fact, has a positive effect because it was very healthy food that cost three pound 50 a loaf for two kilo loaf and the two kilo loaf of white standard off-the-shelf bread costs what, 60 P or something? So there's an issue there for people who are struggling with finances, but real locally made bread that, you know it's provenance. You make it yourself from grains that you may know where they come from, is the ideal. Anything less than that in a way is less than ideal. But again, you got to take a step back and think, well look, is it bothering you? We're all different. If you've been eating the same bread for years and you're really not having a problem, well, then you just needn't worry. You just carry on doing what you're doing. It's that 10% of people who are having trouble with bloating and tiredness who are concerned about a connection between what they're doing and their MS symptoms who need to take a step back and think, right, let's make sure I haven't got a serious problem by seeing a doctor. Let's try and exclude gluten by going first, as I said, just try only finding a source of high-quality bread and sticking with that to see if that makes a difference. And if you're still not getting symptoms for six weeks, two months, reintroduce it and see if your symptoms come back. And at that point, you'll pretty much know where you are. Geoff Allix (14:57): And how do you handle gluten in your own diet? Colin Bannon (15:01): Well, I've never really had much of a problem with gluten. So I think I'm one of the 90% who are just okay with it. But in terms of the OMS philosophy and my own philosophy to food, I like, as I said, I'm lucky to have a baker up the road who can provide me with high-quality product. I wouldn't, I don't think, buy bread on a regular basis from vast majority of supermarkets, because it's just not the quality I want and I can afford to pay three pound 50 for something which I think is about the price for high-quality product. And that's what I do. I also don't eat biscuits, buns, cakes, bagels, any of that processed food. As a little aside, my grandson's five, he just started school. He came home one day with some bagels from school or white bread bagels, which they didn't eat. It ended up coming to me because I put all the waste food into my wormery and I put these bagels there. These bagels were sitting in the middle of my wormery and the worms wouldn't eat them. Geoff Allix (16:07): Wow. Colin Bannon (16:09): They actually upset the whole ecology of my wormery which actually went to putrefaction, and it caused terrible trouble. And it turned into this horrible gloopy white stuff that honestly, bacteria, fungi, moles, mice, and worms wouldn't touch with a barge pole. Now, if those organisms aren't going to eat this stuff, nor should we. Geoff Allix (16:31): That's what made me realize about tea bags, actually. That tea bags are not biodegradable or I think they are now actually in the UK, but they weren't a few years back because that would go into the wormery and all the tea bits would be gone, but the tea bag remained and you're like, okay, that's not biodegradable, is it? You think it was you think it's just made of paper, but it's not. Colin Bannon (16:54): No, that's right. I think there's a pervasive thing going on where as a population we've gotten used to doing certain things like eating, drinking tea out or plastic tea bags. I mean, most of us didn't even know that was going on. Geoff Allix (17:05): Well it looks like paper, doesn't it? So [inaudible 00:17:09]. Colin Bannon (17:08): Exactly. And then, there's a food thing where you get used to the food you're eating when you carry on eating it and you get used to feeling a certain way. And my experience as a GP, helping people improve their diet is transformative. So if you move away from bagels and buns and cakes and biscuits and confections and wheaty confectionary and move to a healthy wheat-based bread or whatever other products you want to get that are high quality, you can start feeling a lot better. And for a lot of my patients and I've seen it with people with MS, you start eating a healthy diet with good quality stuff in it, not the sort of stuff the worms won't touch. And you suddenly think, my God, I feel so much better. And I've had patients say to me for 20 years I have felt rubbish compared to how I feel now on this diet. And it's a wonderful thing to do, and it gives us a certain power over our own lives to improve how we feel. But I guess one of the traps with gluten is I think there's about 3% of the population now who are on the gluten-free diet. The industry's worth 17 billion a year producing gluten-free foods, which are often not very high quality. And there are quite a few people out there who are not sensitive to gluten who are eating restrictive gluten-free diets, who would actually probably benefit from the nutrients available in well produced, organically farmed wheat. Geoff Allix (18:42): And I think that's a big thing with food production generally that you can be vegan and really unhealthy because there's loads of vegan stuff in the supermarkets now, but generally it's massively processed. And equally I went down the gluten-free aisle the other day because I've just started to try cutting down gluten slightly like you're saying there's loads of gluten-free stuff, but you look at the ingredient list, and it's like half the packet long. And you think that's for something like... a loaf of bread or something that's massively processed. Colin Bannon (19:19): Well, the food industry is well advised by their food technologists and their advertising agencies and they know how to get people to eat their stuff. And it's another feature of our age, which is I'm certain has something to do with the increasing prevalence of [inaudible 00:19:35] as well as other various diseases that some of us are eating the worst diets ever consumed by human beings. When you look at some of the products you experience in the free from aisle and you go to supermarkets and look around, you think, well, 50 years ago, a 100 years ago and all the time that human beings walked this earth prior to that, we never had the sort of food we're eating now. And when you look at those products, we really shouldn't... Like the worms, we shouldn't touch them with a barge pole. And I think one of the issues with gluten is before you go to the nuances of gluten and the gluten-free diet you've got to remove the really bad stuff the highly processed sugary foods full of all sorts of preservatives and chemicals, which may be upsetting your microbiome, which of course is the focus really of where gluten has an impact on many people. Geoff Allix (20:32): Yeah. And so what interactions can gluten have for people with MS? Colin Bannon (20:39): Well, I guess in a way the same interactions it has with anybody else in that if it's low-quality wheat in low quality food, which contains gluten, then it's going to make you feel worse. If you have a high sugar product, if you have two donuts with a coating of sugar made out of white bread, I actually think an hour later, you're feeling worse, your metabolism's been upset, your blood sugar's gone up and peaked, your insulins come up to try and get it out of your blood. It's ideal for the food industry, leaving you feeling hungry a couple hours later. So you'll have another donut. There are these traps that we all get into with poor food when it comes to gluten specifically. I'll go back to what I said earlier in that if you're having real problems with gluten, you may well have already been diagnosed celiac, but if you really get terrible bloating, loose motions, feeling tired after you've had a wheaty meal, then it's worth seeing your doctor. There are blood tests you can do to screen for celiac disease. And if they're positive, it's worth going on to more sophisticated tests to make sure that's what you've got. Because if you've got celiac disease, then you need to avoid gluten totally for life. But again, for a lot of people, it's just you mentioned earlier on that if you have a sandwich, have a breakfast cereal in the morning and a sandwich for lunch and donut halfway through the afternoon or pizza for the evening, that is an incredible dose of wheat. And you could take a step back and think, well perhaps just have a sandwich for lunch and leave the rest, just get the balance right between what is a very nutritious food and the volume of this stuff you can just get through. And, in a way, if you're eating the wrong foods, the key to people MS is it causes inflammation. And that's exactly what we want to avoid in MS. And that's probably mediated through the microbiome. Geoff Allix (22:40): So if someone is trying to cut down their gluten, what's the best way of finding good gluten-free substitutes? Colin Bannon (22:52): Well, looking at the label for one thing to find out what its provenance is, where it's come from. And indeed, if a food has a label, I'd already be suspicious because the bread I buy up from a trusted bakery up the road comes in a paper bag. It doesn't have any labeling attached to it at all. So if you're already reading a label, you should be suspicious. Gluten-free products I'm not a big fan of, as you said earlier on, that they've got a list of ingredients, as long as your arm. I don't think my experience of them is that they're as tasty. And I don't think they're as nutritious as the real thing. So I would personally avoid gluten-free products. And if you genuinely want to get gluten out of your life, then I would get grains and cereals out of your life and concentrate on the whole range of other foods, which will provide you with the nutrition you need. Geoff Allix (23:45): So when you say grains, just to be sort of specific, we're talking mostly wheat. I mean, sort of rice is fine, presumably. Colin Bannon (23:55): Yeah. Rice is fine. Quinoa is fine. A lot of others... Yeah. Geoff Allix (23:55): Oats. Oat milk and things like that. Colin Bannon (24:02): Oats are variable. But again, you're getting into a gray area there where you've got to say, look, we're all individual. We all react in different ways. Try things. If things make you feel bad, then have a good think. If they don't make you feel bad, you're probably fine. And you can carry on with them because, especially with OMS, if you're missing dairy, so you have something like oat milk you're going to eat. So you've got to be careful at this point, not to say, right, no bread, no wheat, no rye, no oats. Because each time you get rid of one of those, you're getting rid of potentially very highly nutritious foods. So then you've got to look at the rest of your diet very, very carefully. So if you're eating a truly gluten-free diet, and you're also having processed food, you can end up in trouble. Geoff Allix (24:56): So is it, you sort of maybe keep a food diary and experimenting is okay? If I'm like you sort of switching to spelt or I'm still having oats but I've got rid of the packet bread. Colin Bannon (25:11): Yeah. Geoff Allix (25:12): And try seeing- Colin Bannon (25:13): ... Do one thing at a time. If you're going to make a change, then make that change. Don't make a load of changes together because then you'll be confused as to which aspects of the changes is actually making the difference. If you don't want to see the doctor, if your symptoms aren't that bad, then completely removing gluten from your diet is quite doable and oat milk, rye, barley, beer, as you said earlier on, and all wheat products is doable for a month or six weeks. And if you feel a lot better, then it raises the issue of whether it was gluten or not, because there's a big placebo effect attached to actually positively doing something. So reintroduce it. And if all those horrible symptoms come back, then you know that you've probably got an issue with gluten that you need to deal with. And again, it may be dose related. It is amazing how much wheat we can eat. And it may just be something you need to take care of. Geoff Allix (26:15): So, from what you've been saying, one of the things is... And this has come up with a lot of other people. So actually the over processing of food. I mean, do we have to accept that we need to spend more time cooking? Because I think the modern diet, essentially, in the last 30, 40 years, we have got to a point where we get home, we've put something in the micro or the oven and 20 minutes, half an hour later eat a meal. And we are not really willing to accept anything beyond 20 minutes or half an hour to cook a meal. And also the other thing you mentioned about the price, we expect food to be really cheap now. And certainly in the UK and I think probably a lot of the world, partly due to situation in Ukraine and other things, prices are going up and people are saying, oh, this is ridiculous. But it's like, hang on. You could go in a supermarket and you could buy a chicken for like two pounds. And as you're saying, like a loaf of bread for 60 P and things like this, the prices were... And there's a lot of competition in that market. The price was being driven incredibly low. So is it a point we need to accept that we need to pay a bit more for food and we need to accept that we need to spend a bit longer making our meals. Colin Bannon (27:35): I think so. One of the big changes, I mean, the situation's been transformed in my lifetime. I remember, I think I was about 15 when the first supermarket in north London was opened. Prior to that, my mom would do the rounds every day, going to the fruiter, the veggie shop, they were separate in those days, the butcher, the baker and all the other shops you needed to get the food she needed and she'd get them every day. And my father worked, my mother looked after the home. That was the format that we've got that persisted for God knows how long. Over a period of our lifetime, everything's changed. Women are often working now. And as you say, you get home at the end of the day, you don't want to spend an hour and a half in the kitchen preparing meals the way we used to. So fast food, convenience food is something that has crept into our lives, and now has dominates. 60% of the calories we eat come from ultra-processed food. But I'd say two things. One is yes, we do need to pay more for food in a way because farmers are struggling in this country. The average income for farmers is less than 25,000. The average age of farmers in this country is 64. So we need to reward farmers properly for what they do, which is give us urban dwellers the chance to live. We absolutely rely on farmers here and around the world and we need to make sure they get a better deal. And, of course, a high quality loaf bread costs three pound 50, a low quality loaf costs 50 P for 50% of the people in this country worry about their finances on a day-by-day basis, which to me is one of the markers of poverty. If you spend every day anxious, worried about how the next shopping bill's going to hit you. Then you're always crimping, always saving and buying a pretty low-quality diet. And when it comes to MS, neurologists I speak to are increasingly saying that it's becoming a disease of poverty. They're seeing more and more people come to the clinics who are overweight, eating a poor diet and are struggling financially. These are wider issues than OMS can address in a way. But the reality of the world we're facing is an intrinsically unhealthy one. At some level, this has to be addressed for those of us who have a choice. I'd say, yes, we need to spend more on our food. We need to buy quality. There are ways, of course, for busy couples to do this, to have one cook a week where you cook something that can last you a week. We have freezers now, which is very good. And also maybe trying to create a format where cooking becomes something pleasurable, which is an art that is gradually being lost for many households in the country. These are tough times. These are tough times. Money is tight, time is tight, people are stressed and there's an absolute flood of some of the worst food that humanity has ever eaten, cheaply and readily available in supermarkets, which you can usually get to within a minute or two of your front door. Geoff Allix (30:53): Well, do you have any final thoughts or recommendations for people thinking about gluten and MS? Colin Bannon (31:05): Yeah, I would say define your relationship with gluten by taking a number of steps. One, make sure you've not got a serious problem by seeing your doctor if your symptoms are severe. If you're worried about intolerance, maybe consider getting it out of your diet entirely for six weeks and then restarting, and if the symptoms recur, you know where you are, but for 90% of us, we'll be absolutely fine with gluten. As long as it comes with high-quality food, because the low-quality food that you buy, white bread, highly processed bread and bread products, biscuits, buns, cakes, and confectionary is pretty damaging to our health. Everybody suffers from that who eats poor quality food. And then you can know where you are rather like the OMS program. Once you define where you are, find your new way in life, you can just carry on with it and won't have to worry about gluten anymore, whether you are enjoying it because it does you good or whether you've left it out of your life, because you know it upsets those hundreds of trillions of organisms in our microbiome, which depend on what we eat to give us the health we've co-evolved with them. Geoff Allix (32:19): With that, thank you so much for being our guest on Living Well with MS, Colin. The insights on gluten and MS have been incredibly useful, I think, and I think everyone will find a useful perspective to have a look at, and I encourage everyone to learn more about this topic and have a look at the show notes where we've got links to Dr. Bannon's pages and more information. So thank you again, and we hope you tune in next time for another new episode of Living Well with MS. And also the sister podcasts, Ask Jack for cooking related questions and Living Well with MS Coffee Break. So thanks again for joining us. Thank you for listening to this episode of Living Well with MS. Please check out this episode's show notes at www.overcomingms.org/podcast. You'll find all sorts of useful links and bonus information there. Do you have questions about this episode or ideas about future ones? Email us at email@example.com. We'd love to hear from you. You can also subscribe to the show on your favorite podcast platform so you never miss an episode. Living Well with MS is kindly supported by a grant from the Happy Charitable Trust. If you'd like to support the Overcoming MS charity and help keep our podcast advertising free, you can donate online at www.overcomingms.org/donate. To learn more about Overcoming MS and its array of free content and programs, including webinars, recipes, exercise guides, OMS Circles, our global network of community support groups, and more please visit our website at www.overcomingms.org. While you are there, don't forget to register for our monthly e-newsletter so you can stay informed about the podcast and other news and updates from Overcoming MS. Thanks again for tuning in and see you next time. The Living Well with MS family of podcasts is for private non-commercial use and exist to educate and inspire our community of listeners. We do not offer medical advice. For medical advice please contact your doctor or other licensed healthcare professional. Our guests are carefully selected, but all opinions they expressed are solely their own and do not necessarily reflect the views or opinions of the Overcoming MS charity, its affiliates or staff.
The Salad With a Side of Fries podcast is hosted by Jenn Trepeck, discussing wellness and weight loss for real life, clearing up the myths, misinformation, bad science & marketing surrounding our nutrition knowledge and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store. In today's episode, Jenn is here to discuss all things grains, wheat, celiac disease, gluten sensitivity, and glyphosate. She covers what gluten and glyphosate are, how they are used in our foods, and how they have changed over time. Jenn also touches on how the gut microbiome affects different parts of our mental and physical health. Lastly, she covers what we can do to protect ourselves from glyphosate and tips for avoiding future issues for ourselves and younger generations. Tune in today to learn about the impact of gluten and glyphosate on our bodies. IN THIS EPISODE: ● [4:44] What is gluten and understanding the spectrum of how bodies handle it. ● [12:03] What happens with gluten in the gut? ● [14:09] Jenn explains leaky gut and how to repair it. ● [17:33] What is natural hybridization? How does it compare to wheat hybridization and GMOs?● [22:37] What is the difference between ancient wheat and modern wheat?● [31:30] Brandy explains what glyphosate is and how it is used. ● [38:35] How the gut microbiome affects different parts of your mental and physical health.● [44:22] Where do we go from here, and how do we avoid future issues?KEY TAKEAWAYS: ● Our diets now consist of less fiber, more sugar, and more processed foods. It's important to shift our focus on the health of our microbiome and the impacts that our food has on our gut health, which also impacts our mental health. ● Determining where you want to focus is key; rather than changing everything at once, make small changes in your diet to alter your health significantly. ● Grains have changed so much over the years; try to focus on eating ancient grains and certified organic grains as often as you can.● If possible, buy your products from local farmers so you can ask questions about what they use on their produce and grains.QUOTES: “Essentially, what we're seeing is that with modern wheat, there are a lot more gluten proteins. So there's essentially more opportunities for reactive nature.” Jenn Trepeck“Estimated that 1 in 133 Americans has celiac disease.” Jenn Trepeck“We have with this hybridization, this idea of, ‘Oh, we can mutate. We can genetically modify this food for these circumstances. We have a growing population that we need to feed, we can do that here in this way'. And then, we sort of fast forward and now we have all this increase in gluten sensitivity and gluten intolerance and celiac disease. And I think it's hard to ignore that connection.” Jenn Trepeck“Celiac disease is just one case or one disease associated with gluten intolerance, and essentially all autoimmune conditions are associated with gluten intolerance to some extent in the fact that it makes or creates a leaky gut.” Brandy SearcyRESOURCES:Become A Member of Salad with a Side of Fries Jenn's Free Menu PlanTrends in glyphosate herbicide use in the United States and globally: https://enveurope.springeropen.com/articles/10.1186/s12302-016-0070-0 Differences in protein composition between old world and modern day: wheathttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5521873/More on Wheat and Autoimmune Conditions:https://rainorganica.com/blogs/podcast/modern-day-wheat-autoimmunity
Mike and Cam are happy to welcome back Maureen Basye, founder of the Celiac Cruise. Maureen reflects on some of the highlights that she and Mike experienced on the last Celiac Cruise. We learn about the great lengths that she and her team go through to ensure everyone has a safe experience. She also shares details on their exciting upcoming offerings, including a European gluten free adventure and cultural experience that will truly be life changing!
In today's episode of Luxury IBS, I share 5 steps to healing gluten exposure. This is for all my babes who are dealing with celiac disease which is very different from just having a gluten intolerance. A chronic illness or autoimmune disease really takes a toll on our bodies and exposing ourselves to triggers can be dangerous at worst, and incredibly uncomfortable at best. I share everything I have learned from my own experience with celiac disease, dealing with my own exposure to gluten while traveling abroad, and how you can heal yourself after being “gluttened”. Free Grocery Guide: www.beckyrashidifard.com Mentorship Now Open: https://www.beckyrashidifard.com/mentorship Website: www.beckyrashidifard.com TikTok: https://www.tiktok.com/@beckyrashidifard? Instagram: https://www.instagram.com/beckyrashidifard/
RESOURCES: Grab our FREE Fast Energy Fix Guide Connect with Ben: Grab a FREE copy of our Fat Loss Fix Guide: www.FatLossFixGuide.com Join our Nutrition Community: https://www.smartnutritionmadesimple.com Subscribe to our Youtube Channel: www.SmartNutritionMadeSimpleTV.com Connect with us on Instagram: https://instagram.com/bslnutrition As always, if you love what you hear on this show, then do me a favor and subscribe, leave a positive rating and review, and share this episode with a friend or loved one whom you think could benefit. AND, if you want to talk about working with me personally, I'd love to chat, just schedule your free nutrition strategy call over at https://www.bslnutrition.com/free-strategy-call/
Have you ever wondered why it's so hard to lose weight after you turn 40? If you have, you're not alone. In fact, it's a question that many women ask themselves as they approach middle age. The good news is that there is an answer. And, even better, it turns out that there is a simple way to turn on your cell's "fat switch" and lose weight, no matter your age. That's what Dr. Betty Murray is here to talk about in this episode. Dr. Murray is a nutrition expert, certified functional medicine practitioner, and speaker. She helps women 40+ harness their hormones to lose weight, optimize sleep, restore energy, and thrive in life. During her research for her PhD, Dr. Murray made 4 key discoveries that lead to hormone imbalances that plague women over 40. Restoring balance to these key metabolic pathways is the basis of her Hormone Reset Program which has helped her, and her clients lose weight with ease, restore sleep, and turn up their energy. She is the host of This Functional Life Podcast and the founder and CEO of Living Well Dallas Functional Medicine Center. Dr. Murray is a frequently featured nutrition expert on Fox News Broadcasting, CW33, NBC, and CBS. So, if you're ready to learn how to turn on your cell's fat switch and lose weight after 40, then this episode is for you. In this episode, we discuss: The 4 key discoveries that lead to hormone imbalances in women over 40 How to turn on your cell's "fat switch" How your genetics that controls estrogen detoxification may lead to weight gain and risk for diabetes, obesity, and cancer Body positivity and how to love your body at any age The role estrogen plays in weight loss The role of the nervous system in your hormonal function and your fat retention Foods to avoid that screw up your hormones And much more! If you're struggling with your weight, or if you're just curious about how to lose weight after 40, then this episode is a must-listen. So, grab a cup of coffee, put your feet up, and enjoy! (00:00): Erica Jong said, "If you don't risk anything, you risk even more." And if you're struggling with your weight and excess fact, then you might not even be aware of why or what you're risking. And my guess today is gonna tell you all about how to unlock this situation. So the big question is how do women over 40, like us keep weight off, have great energy balance. Our hormones in our moods feel sexy and confident and master midlife. If you're like most of us, you are not getting the answers you need and remain confused and pretty hopeless to ever feel like yourself. Again. As an OB GYN, I had to discover for myself the truth of about what creates a rock, solid metabolism, lasting weight loss, and supercharged energy. After 40 in order to lose a hundred pounds and fix my fatigue. Now I'm on a mission. This podcast is designed to share the natural tools you need for impactful results. And to give you clarity on the answers to your midlife metabolism challenges, join me for tangible natural strategies to crush the hormone imbalances you are facing and help you get unstuck from the sidelines of life. My name is Dr. Kyrin Dunston welcome to The Hormone Prescription Podcast. (01:14): Hi, everybody. Welcome back to the hormone prescription with Dr. Kyrin. I'm so grateful that you chose to join us today. Welcome today. My guest, Dr. Betty Murray is going to help shed some light on why your cells' fat switch is stuck, and you can't seem to lose any weight after four eight after 40. This is true for women, but also for men losing weight no longer is a math problem where it's calories and minus calories out. It becomes way more complex. And maybe you have really tried everything, you're at your wits end, and you just can't figure out what's wrong. No worries, Dr. Betty is gonna help you figure it out. She's the host of this functional life podcast and has a very dynamic practice. Her graduate work has focused on the difference inside the cell mitochondrial function and carbohydrate metabolism. Don't worry if you're like, what are you talking about? (02:12): Betty is gonna explain it to you and she's gonna help you understand why if you don't risk anything, you risk even more. That's a quote from Erica young, which is prolific and really applies to us at midlife. So I'll tell you a little bit about Dr. Betty and we will get started. She's a nutrition expert, certified functional medicine practitioner and speaker Dr. Betty Murray. She's a PhD candidate. MSCN if F M C P all those initials after her name, she helps women over 40 harness their hormones to lose weight, optimize, sleep, restore, energy, and thrive in life. And who doesn't want that during her research for her PhD, she made four key discoveries that led to hormone imbalances that plague women over 40 restoring balance to these key metabolic pathways is the basis of her hormone reset program. She's the host of this functional life podcast and the founder and CEO of living well Dallas functional medicine center. And she's a frequently featured nutrition expert on Fox news, podcasting, CW 33, NBC and CBS. Welcome Betty Murray. (03:20): Thank you for having me. I'm so excited to be here. (03:23): Me too. I'm so excited to have you. I loved your interview and the stop, the menopause madness summit. And I said, Betty, you gotta come on the podcast and talk to all of us women over 40 about really what's going on inside ourselves. Why are we gaining weight? Um, we're gonna dive into that in a second, but I gotta share with everyone, or have you share why you're so passionate about this topic of weight gain in women over 40? (03:53): I came to functional medicine and functional nutrition originally because I was diagnosed with colitis and I kind of went on my own journey to try and figure out how I could do things with my diet and lifestyle to keep from taking harsh drugs. And, you know, through that process was able to really, you know, kind of heal that. And honestly, I've been, you know, knock on wood flare free for more than a decade. And, but when I hit my forties, so I've never been a naturally thin person, but in my teens and twenties and thirties, I was able to maintain body composition by doing what everybody hears, you know, in high intensity intervals and doing some weight training and eating really, really lean right, low, low carb. And I could have the occasional cheat and it would all work when I hit my forties. It was like some major switch turned off. (04:40): My hormones got worse. Like everybody talks about heavier periods, more moodiness and sleep problems that were already a problem. And that, you know, became almost unyielding, you know, two or three hours a night awake. And I went back to my functional medicine peers, cuz I was already in the industry and tried hormones, tried all these different things and no matter what I did, I might get my sleep slightly better, or I might, my periods might be a little bit better, but I could not lose weight to save my life. I'm a nutritionist. So, you know, it's one of those things like you don't wanna be sitting in the room with somebody talking about weight loss and those kind of things, when you yourself are struggling. And I, and I, and all the women I was seeing, I could just feel it for them cuz I was in it with them. And so when I went back to school for my PhD, cuz I just, I love to learn. That really was where I centered a ton of my research is what is different between men and women? Because I think any woman can tell you if they go on a dietary change with a male, it's like two different worlds, a guy gives up beer and pizza and they drop 20 pounds. (05:44): Lettuce and... (05:46): Right. (05:47): Let guys do the beer and pizza, no beer and pizza diet, which does not work for any woman. (05:53): And most of the women I see are the ones that are like, I'm doing all the right things. They're working out, you know, every morning, and they're eating low, low-carb and they're drinking just water, and they can't figure out why it's not working. And so that's really where I went on this journey because I myself was in it. And I just I saw all these women struggling with it. And the other thing that just broke my heart, and it was true for me and true for most of my clients is at some point in our conversation, they would say, you know, Betty, I want my life to be about this, this next season. Right? Cause when you get to your forties and fifties, we're looking at this next season of life. Maybe it's I want to do this with it. I wanna have a bigger impact. (06:30): I wanna have a better relationship. And then they would almost always say Betty, if my body was different, I could, if I felt at home in my body, if the vehicle that I'm driving every day was where I felt comfortable. My life would be better. Then I would do X mm-hmm . And that for me broke my heart because I think women in this time period of life, we are in such a great opportunity to leave our impact. However, we wanna do that, whether it's with our family and kids or reaching out into the world or change the world. But a lot of times we're holding ourselves back because we don't feel at home in our body anymore. That just drives me at this point. That's why I do my podcast. It's why it's, you know, I, I go to the clinic every day. It's why I really reach out and try and help women because I, I truly believe we are the ones that are gonna change the world. (07:19): You're speaking my language. I got the chill, bums going all up and down because that's why I do what I do. And you know, it really gets to this quote you shared with me before we started from Erica J if you don't risk anything, you risk even more. And I see so many women just giving up because they can't do what they wanna do in life because of their health, they can't get their health where they want it to be. And I consider my mission to help women get physically in shape so that they can give, deliver the gifts that they have to give to the world that are gonna save the world. What are your thoughts on that? (08:00): Absolutely. You know, I, and sometimes that risk, you know, is really uncomfortable. So when I work with women in my hormone reset group, part of what we do is we start acting on those dreams, desires and goals, even though we don't feel as if we should could or would, right? So I'll give a really good personal example and you know, people might be uncomfortable with this. So for obviously more than a decade of my life, I was not comfortable in my own body. It affected my relationship with my husband. Cause I'm like, please don't look at me. You know, please don't look at me. So one of the things that I started doing is I started taking pictures of myself, slightly provocative, nothing, nothing nasty, but you know, for my husband and I, you know, I would set up my phone on a little, you know, a little stand I'd take a bunch of pictures, I'd take 50 in one of 'em I'd be like, that's not too bad. Right. Cause that's where you brain (08:49): It. Right. (08:51): And then I would show them to 'em and he would be like, you look beautiful. It wasn't for that response. It was for me to look through all those photos and go, this one looks good. Cause it started out. This one looks okay. And then it started out going and then it started changing to, I look, look pretty in this one, I look hot in this one. I send this to me. And so like weird things like that, that it seems so foreign to people help you start to own that beauty. Like the younger women and today are embracing body positivity. And as healthcare workers, we, we have this fine line between, we want body positivity, but we need to be healthy, but you don't see anybody our age doing it, Paulina, PVA. She does it. But none of us are really standing in it and going, yes, you know, I have some scars, I have some, you know, I have some jiggly bits, but I'm still beautiful. (09:39): You know, you know, it's so true. Let's have a little divergence. We're gonna get into the hard science. Y'all, don't worry. It is the hormone prescription podcast after all, but let's go down this little detour because I was actually thinking the same thing the other day, when I saw the cover of the new sports illustrated with the woman, who's very curvy. And I actually interviewed a woman on the podcast when I first started it several years ago, who is a younger woman. I believe she weighs 350 pounds who actually has a huge following about it. And I saw some of the comments about the sports illustrated cover. And they're saying, are we now, uh, condoning obesity and core health in service of not shaming anyone and being body positive. And I'm just wondering what other people's thoughts are. So since you brought it up, can you talk a little bit about that? (10:33): Yeah. You know, it's, it is hard because I do think cuz I think it's a circular thought. I know my body opinion changed by the time I was at like at the end of elementary school. Right. As, as soon as you hit that tween years, I think a lot of times our eating habits and other things that may lead to weight gain. And then cuz it starts as a little bit of weight gain. Then you get a lot of metabolic changes that adds to that weight loss. It's not as easy as calories and calories out. But I think the shame that we feel about our body that often develops when we're teenagers that we carry into our adulthood, mm-hmm, perpetuates behaviors that also make us more likely to use food as comfort and emotional and those kinds of things. So I think there is an important part of body positivity, but I also think that we have to look at, if somebody is significantly overweight, they do have all kinds of additional risks for chronic disease like diabetes, hypertension, cardiovascular disease, even cancer. But I think if we keep coming at it from the shame game and making people feel less than, but whether it's through media or other things for not being, you know, the ideal 1% person, then we're gonna perpetuate a bigger problem, you know, mm-hmm so I think it is a timeline dance. And it's one that I struggle with all the time, how to, how to handle it in an emotional way. And then also in a professional way. Cause I have a pro professional responsibility, right. To be real of what the risk factors are. (11:58): Yeah. I agree with you. Well I think when we look at a lot of health problems, there is shame attached to them. I think there's a lot of shame associated with type two diabetes for instance, or sometimes for hypertension or high cholesterol people think in their minds, oh, well you must be eating too much salt. You must be eating too much animal fat. You must be eating too much sugar, but we don't have that around things like autoimmune conditions. If someone has lupus or multiple sclerosis, we really don't have shame around that. So I don't know that weight issues are unique in that respect. I do think that our generation, well, at least I might be a little older than you, my generation. I mean, I was steeped in like a Dell Davis and Jack Lane and oh my gosh, thin and Twiggy and you got to be so thin. (12:50): And I look back, I had to pull out some photos of myself when I was younger for my Ted talk, that's coming up and I look how skinny I was and I thought I was fat. I know so that's, I think that's really insane making people who are healthy, feel like they're overweight, but I do think it's a very fine line cuz it's my understanding from the data that even a 10%, if you're 10% over your ideal body weight, there are consequences to be had from that. And that's not much if you're, if you're ideal body, weight's 150 pounds and your 15 pounds overweight, my understanding of the data is you are going to have consequences. And so I struggle with that. I still think we should embrace everyone. Scars, bulges, you know, skin blotches, all the things that we all naturally have and love that. But I don't think, you know, I personally don't think that the like the sports illustrated cover is condoning poor health. I think they're just celebrating beauty in all of its various forms. (13:57): Absolutely. Well, the definition of beauty has been different over millennia, right? So if we look back into the Renaissance being curvy meant that you were fertile. Right? Right. So no, just depends what time period. So beauty is defined by time period and paradigm and the zeitgeist of the time I'm slightly younger than you, but I definitely hit the, you know, the supermodel era of the eighties. And then right after that, my early twenties was heroin chic, cuz nothing's better looking than somebody that looks like they do heroin. Right. you know, and so you, you, those mixed messages and those messages that we get, I think are damning and damaging and metabolic damage that results in obesity, which is a hundred percent metabolic changes in the cells that cause that, but we take it and still as a medical community treated as a morality problem, which makes me crazy. Yeah. Because it's not a morality and a, and a behavioral problem. It is a metabolic problem that happens. And the problem is you can't give up eating. Right. (14:57): Can't you cannot stop (14:58): That. Yeah. It's like, oh, I'm just not ever gonna eat again. That doesn't work. So yeah. So I think it is all those things. So my goal going forward is to help people understand what's happening inside their cells, what's happening with their hormones, how we might be able to manipulate that both therapeutically in a short term to fix some of the problems and then how to live ongoing, where I can maintain a healthy weight. That means my body feels healthy. Cuz a lot of times the other thing is we, we have a number on the scale and it's often a number we've had like 18 to 22 and that's the number we feel like we need to be when we weren't at hormonal peak yet it might not really be the most ideal weight for us. And I like for people to focus on what does healthy feel like? What does it mean? Can I run around and play with my grandkids? Can I go hiking? Can I bike 60 miles in a weekend? Like those things to me are more meaningful because those are real gauges of, can you live your life? It's not a number on a scale. (15:53): Yes. I love that. It isn't a number on a scale and light with that. Let's dive more into the science. So I know that you focus on four main areas that lead to hormonal balances that plague women over 40 and contribute to the weight game. I love how you talk about this cellular fat switch. And basically that this fat switch gets turned on by these factors. And we have to learn about them to turn that switch off. So let's start, start there and talk about what these factors are. (16:28): Right? So some of these people may have heard these stats. So statistically a woman's metabolism will slow about 5% for every decade, right? And most women experience about a 10 to 15% increase in body weight around the belly, just from entering menopause. Right? So the thing to remember is that estrogen, when it's balanced with the other hormones and everything's working in, in, in synchrony is actually sliming. But when it's out of balance too high or too low, we have a problem. We have, we play that sort of exorbitant price for that. So part of what we see is we have inside the cell, we have mechanisms that help our cell either burn your carbohydrate forms like glucose or fat and really what's happening is that stuff has to be happening inside the cell in a very, very orchestrated way. And a lot of times we focus on you gotta lower your insulin, which then, you know, makes your body able to burn fat. (17:26): Well, my question always was is if women's metabolism changes at a rate that's different than men, what role must estrogen play? Cuz it does. So there's a fat switch inside the cell and it's controlled by a cellular metabolite called uric acid. So uric acid gets produced inside the cell and it's produced when there's damage inside the cell when there's damage to the DNA in RNA. And so when your at acid rise rises inside the cell, it acts as a switch and lowers the cellular mechanic. So think of it as the powerhouse inside the cell, it makes that powerhouse slow down. So, you know, for anybody that's in our age group, instead of having a brand new rock and Tesla, you have a 1984, you go, so everything slows down and, and this, this came about, this is not my research. This is another gentleman. Uh, Rick Johnson, I believe he's found a university of Colorado, I believe that's right. (18:18): But they found that this change, this mechanism is something that happened millions of years ago when we went from being ape two man. And it was what allowed us to make it through an ice age. So the apes that actually had this switch turned on where uric acid would come up and slow. The powerhouse survived, you know, a, basically a disaster, which was an ice age where food was not available. So this uric acid response is to some degree, a starvation response. It's also the response of hibernation. So that's how they found it. They started looking at bears and squirrels and things that hibernate. And as the bears go into the spring and summer, where they start eating more high fructose, I, environmental things like fruits and things like that, honey, we would see this increase in uric acid. They would start gaining body fat. (19:06): And then when they got to the wintertime and they'd go to hibernate, they'd be able to use that body fat over the winter to survive. So the rise in uric acid slows the powerhouse and slows down your ability to burn fat. And it's doing it through a bunch of mechanisms, which we won't really go into. So the interesting thing is women. When they go through menopause, have an automatic increase in uric acid, to the extent of at least about a 0.2, a point and a two at a minimum. And part of this is there is interplay between estrogen and the cellular mechanics in the mitochondria that affect uric acid levels. So if uric acid rising inside the cell is the switch that tells the slow to slow down. And now we can't burn fat or carbohydrates very efficiently. It is intimately tied to the actions at perimenopause and menopause when we lose estrogen. So that's super huge because a lot of women are like, wait, I'm eating low carb, I'm burning 400 calories a day in my exercise and I'm eating 1200 calories. How can I possibly not lose weight? And it's cuz the hormones and the interest cellular the stuff going on inside the cell directly control whether you burn those calories or not. (20:13): Cause your fat switch is off. Right? it (20:18): Right? It's on. It's on. Yeah. Well and then depending on what you eat, you may be turning it on all the time. Right? Cause food uric acid. (20:27): Talk a little bit about that. Cuz everybody's wanting to know Betty, what foods are gonna be turning my switch on and which ones turn 'em off. (20:34): Anything with fructose in it, high fructose corn syrup is the devil never eat it, never touch it. Don't do it. Anything with high fructose amounts now fruit like strawberries, blueberries, raspberries, apples do have some fructose resident in it, but it's got fiber and water and all this other stuff and it's not gonna raise that fructose level in your body. So fructose is the primary driver of uric acid in the body period, alcohol, sugar, processed flour. So anything that's baked, any kind of processed things that we've manufactured, cookies, crackers, breads, all of those things. If we eat them too much, they're gonna raise uric acid and then the other most insidious thing. And I think this is where this may be hiding for a lot of women. I know it is for a lot of women in my group is that a lot of the food additives raise uric acid, things like MSG, idolized, yeast extract, ye extract, flavor enhancements are all things that we've added to foods that make them taste more flavorful that actually raise uric acid. (21:36): You know, you and I both grew up in the same age in the seventies. We had definitely a small percentage of the population that was overweight, but the obesity epidemic ballooned in the eighties and then it accelerated. So if we look at what happened to our food supply, high fructose corn syrup was introduced in the eighties, the use of crappy seed oils, which is a whole other conversation like soy corn, all of those things. And then the massive explosion of food additives and flu flavor enhancements has exploded. The other thing that raises uric acid and this is gonna upset. A lot of women I think are of these foods. So things like Parmesan, cheese, your charco trees. So all the women that are like, I just want a glass of wine and some cheese and crackers and, and some, you know, salami and I'd be happy, guess what? That food's gonna raise it. And I'm one of those people, like if I'm on my deathbed, I'm probably gonna have that. (22:30): Okay. We'll get it ready for you, but maybe not so much right now. Right? (22:35): Right. You can have it, but you just can't have it frequently. So, and then depending on your genetics, you either have a hair trigger uric acid switch, or it might be like a moderate uric acid switch. (22:45): Let's talk a little bit about that cuz I know that's one of the four factors that you talk about your genetics. So you talked about the hair trigger switch. So what genetics are we talking about? Cuz everybody's wondering, do I have that? (22:57): The truth is, is all of us have that enzyme URI case? We, to some degree. So all of us have an expression of that. There is a very small percentage of the population that don't and guess what they can't gain weight period at all. Zero zip never and, and we're talking handful. So if you're hopeful, that's not us. Right. Um, so all of us have that switch to some degree and then the degree in which it gets turned on, depends on a, the other thing that the research is kind of indicating is the more you do those foods and the more you've done this over time, the more hair trigger it is. Cause you gotta remember, it's a starvation response. It's our body thinking we're starving with plenty of food. So there's another enzyme that's also there. And genetically we may have this more expressed or less expressed is a thing called the polyol pathway. (23:41): And the polyol pathway is where our body takes glucose. So the blood sugar circulating around in the body changes it to fructose. And so fructose again, we just learned is terrible for the uric acid. It also gets metabolized differently than glucose. It doesn't have insulin control. So if you're doing a, you know, low carb diet, but you're eating things that drive that uricase activity and drive uric acid up and what little glucose you may have circulating in your bloodstream, your body can convert it to fructose. And again, it's part of this sort of starvation pathway. That pathway is amplified as we go through menopause. So we are more likely to do that. What's interesting. Same gentleman, Dr. Johnson. They were looking at this pathway and when you're dehydrated. So let's say you're dehydrated. You had a bunch of coffee. You're having a smoothie with some fruit and stuff in it, but you probably don't have enough. (24:36): You're not hydrated well enough. Mm-hmm being dehydrated increases the activity of turning glucose into fructose in everybody. That was a mic drop moment for me. When I heard that, I was like, oh my gosh. It's not just that it helps your selling your mechanics, but it quite literally changes whether your body is gonna make fructose and drive uric acid up. So those two genes we all have, but as women, we have genes that control how our body metabolizes estrogen. So can we take the estrogen that we make and can we get it outta the system? So think about it this way, our estrogen, we wanna use it. We need to wrap it in a bunch of different tissue wrappers. And those are, those are handled by your genes and your enzymes. And then you eventually get it to the trash can. People that have mutations that slow down the pathway for getting rid of estrogen. (25:24): One of them's called co methyl. Transferase the other one's called C Y P one B one or cytochrome P 4 51 B one. Those are genes that help our liver sort of package stuff. If those are slow to do that, you are gonna have an increased risk of metabolic syndrome, diabetes and obesity as a female, as you go through into perimenopause and menopause, the research shows that, and it's because there are alterations to how your body handles glucose. And the other side of it is, I think, and I haven't seen this in the research. I think that this might be part of the mechanism that increases our liver's capacity to make glucose out of amino acids. So let me back up, so I can explain that mm-hmm , our body always needs glucose. Red blood cells must have it. The brain must have glucose if you're not a good fat burner. (26:14): So if you don't have ketones, we gotta have glucose. So our body has a mechanism inside the liver that can take glucose. I mean, I'm sorry, amino acids. So that's proteins broken down, and it can take it and convert them through a thing called glucose neogenesis into glucose. So your body can use it. I think that there's an interplay between that and these hormone metabolism genes, because we know that women are amplified. Also in that pathway, we are more capable of going through glucogenesis at a greater level as we go into perimenopause and menopause than we were when we were in our twenties and thirties and all of our hormones were balanced. It's that our survival mechanisms are sort of ramped up. We're designed to conserve nature, care about women being able to reproduce, right? So our bodies are generally designed to conserve. We don't need a lot of men on the planet. They just need to be hot, (27:06): Right? no, no. (27:09): You know, because, because truthfully, if you look at what nature cares about, can we reproduce and keep the species going? So we are designed to make sure that our body can manufacture food when we need it and make them, you know, make the body work properly. And so we have those things that are automatically turned on by our genetics. We have the estrogen detoxification pathways that a significant percentage of us are slow to do. I have those genes. That's how I ended up down this pathway and that I'm gonna have a harder time losing weight as those hormones start to fluctuate. And especially once estrogen kind of drops, (27:42): You know, there are so many important points that you bring up there. So let's unpack this a little bit. So it is true that biological nature sees us as reproductive organs, basically mechanisms, and to bring a baby to life and take care of it for 18 years. And when we go through menopause, the hormonal changes are such that we're almost disposable, and we're only one of two species that lives any length of time in menopause. There's a certain species of whale that is the other species, but every other species of animal, when the female loses reproductive capacity, she dies. But I think that what we don't recognize is that some of the changes that we undergo actually do promote our death. Even though we don't die quickly, it's kind of like a slow death. And so I want everyone to wake up to the fact that everybody who listens knows that I am a firm believer that you can't have optimal health without balancing your hormones and hormone replacement. (28:41): But this issue of how we package and detoxify our liver, our estrogen, I think is huge. And I think it's one of the biggest places where mainstream medicine totally misses the boat. And so I would encourage every woman listening. If you don't know your sip, one B one, and your C OMT. And if you don't know what we're talking about, we're talking about estrogen, detoxification pathways in the liver. You have got to find somebody who can help you dissect your genetics on that and figure out what you're doing with your estrogen or not. And if you're one of many women, most women are worried about breast cancer, which is actually not a thing that you're likely to ever die from. But it seems like more women are concerned about that. Then the consequences of no hormones, definitely you need to get these checked because if they don't function properly, your risk for breast cancer will be increased. And I know I'm on a little bit of a rant here, but I think it's so important. This idea is not only do you have the right hormones on the bus and are they in the right seat at the right level, but are they getting off the bus when it's their bus stop? (29:52): Yeah, I believe for me, that was a major mechanism in my forties, as I hit perimenopause and all these things were going nuts. You know, I have. This is where my entire PhD was looking at hormone metabolism. And I was basically doing two things. I was estrogen dominant and estrogen toxic, and I was doing all the right things, but it was one of those things I needed to probably monitor it. , you know, a lot. And a lot of that research wasn't there when I first went into or was there, but wasn't commercially available. And now we have the capacity to test this and look at it, look at the genes and also the way to get rid of it. But there's a significant portion of women walking around with mutations there. (30:29): It's so true, Betty. So everybody listening, hopefully you've heard that. And the other thing you mentioned that I wanna highlight that you don't hear everybody talk about is the role of the nervous system in your hormonal function and your fat retention or not. Right. So can you give a little more detail on that? Because I don't think that everybody knows about that. (30:56): Yeah. So your nervous system, you know, is, uh, are the nerves that go out from the brain and communicate, and you know, and your brain and communicate to the body. And so they communicate through neurotransmitters and most of us know things like cortisol, cortisols bad. It leads to insulin resistance which leads to weight gain, but the nervous system is also responsible for giving the nerve message to your fat cells, to tell your fat cells, to dump the fat out, so you can burn it. So the nervous system sends out MES through NOP, epinephrine and epinephrine that are there that are supposed to help transport basically the fat out of the fat cell and be able to get it to particularly your muscle cells to burn and the nervous system activity of those hormones and neurotransmitters becomes weaker when we get older. So as estrogen levels decline, these also become weaker epinephrine and neuroepinephrine are also affected by C OMT, right? (31:52): So if your cots messed up, they're probably gonna be a little bit off mm-hmm . So as we go into pen menopause, the jiggly bit fat that we don't like. So the stuff that's on the outside of the muscle, like the hip thighs, but abdomen that requires a ton of nerve responses. There's adrenal receptors in there that pick up the epinephrine and or epinephrine and, and sort of get that message. They sort of go to sleep. So the fat on the outside of your body is first in, last off. It's very hard for your body to do that. Particularly if you're not moving enough, if you're sedentary, cuz you don't feel good, those nerve cells sort of go to sleep. And so a lot of women may embark on an exercise routine or other things, and they don't see movement fast enough. They're like, oh the fat's not coming off yet. (32:33): It's because that jiggly bit stuff is the last. So I like to paint this picture cause I think it helps people kind of move through that discomfort of it's not moving fast enough. Think of your muscles, like your legs, your hips, your abdomen, your butt as a piece of meat. Right? So think of it as it's prime rib. So prime rib, if you've ever looked at it, has fat running through it and then cutaneous fat or the fat on the surface on the outside, your body has to nerve and get that muscle tissue to burn everything off on the inside first. So it becomes a filet, and then it finally gets to the fat on the outside, and it's through that nervous system response. So here's a really cool thing. Did you know that a person that is twitchy, you all know these, usually they're a boy, not that it's not girls, but you know, they move kind of herky jerky. (33:19):They, um, they're always, something's bouncing, something's twitching, some finger, something like that. They just can't sit. Still. Those people burn an average of 500 to 800 more calories because of the way their nervous system responds to twitching. And these, uh, these UN not uncontrolled, but non-flu movements. And so you think about how many women are like, you know, no, I'm very poised. I'm not bouncing a knee. I'm not doing that. It's quite literally because it keeps stimulating, stimulating these cells. So being somebody that moves and Turkey jerky actually helps it's O it's odd it's because these cells don't work very well. (33:51): Well. So we should all take that up. Just be one of these people is moving and constantly (33:59): But you think about it. It's very like the people that are, you know, the ones that you're like, do you know they're yeah. Do you ever, they, they are often thinner. (34:08): I used to be married to one. (34:09): Oh, my husband's always got his knee bouncing, and he can eat an exorbitant amount of food. He's got an eight pack at 56. It's like he used to make me crazy. Right? So the nervous system's really, really important. The other thing that happens is we have a transporter in our muscle tissue that transports glucose into the cell, right? And it's a transporter called Glu four. We have diabetes medications that we're trying to build for this stuff. Gluten forward gets sleepy when we go through menopause. So it makes it harder to get sugar inside the muscle cell. So you kind of think of it this way, the sugar Mo molecules sitting on a corner, waiting to get into the muscle cell, and they can see the Uber driver at the corner, and they're waiting for it. But the Uber drivers never get there cuz they're off in the distance cuz they're only doing about four miles an hour. So these transports become slow. Now it sounds terrible. Cause people go, oh man, now what do I do? It sounds like I'm screwed. Right? yeah. So the truth is we can turn all those things back on. (35:06): You know, it's funny cuz you're you're saying now it sounds like I'm screwed, and I'm thinking no, the, the answer is just, don't go through menopause. And then I know people look at you, like what do you mean? Don't go through menopause, keep your hormones like they were before you went through menopause, and then you don't have to have any of this. That is the secret y'all (35:27): Yeah. It's it's interesting. Cuz if, if female hormones balanced was so damaging and it was gonna cause cancer and all these other things, then we should see an extraordinary amount of cancer in 20 and 30 year olds. When they're at hormonal peak, (35:41): Exactly (35:42) Balanced hormones are what, tell the body that we're still supposed to be on the planet and we're valid and important to the planet. When you take 'em away, the body goes, oh, time to decay, right. Time to break down and fall apart. (35:54): It is so true. And the idea that we believe otherwise, this notion that anything we were given that made us healthy and developed us into the healthy, vital, alive adults that we become is bad for us. Just boggles my mind, what we will actually believe. And it's like, we park our brains sometimes. You know, I think we women, we give up our power, a bit of a rant here, but we give up our power, and we look to other external authorities to tell us what is the truth? When you just use your common sense, right? It's like if someone tried to tell you that, oh, that calcium that you're getting in your diet is bad for you. And it's, you know, the calcium that's in your atherosclerotic plaque, in your heart causing heart disease is what's causing heart disease. Right? If somebody told you that, I would hope you would say that's insane. (36:51): Calcium is needed. It's what helps me grow and develop healthy bones and have good neuro transmission and all of this. But this idea that people say the hormones, estrogen, progesterone, testosterone that make us healthy. All of a sudden when we replace it in menopause, they're gonna turn on us and cause breast cancer and all these other problems, it's insane to me. But I think that we, women, should stop questioning things. And if someone told you that was true of calcium, oh no, don't take calcium. It's gonna fog up your arteries and cause plaque and heart disease, we hopefully would say, that's insane, but we don't do the same with hormones. Is this making sense? Or am I sounding crazy? (37:30): no, absolutely. So the, the thing that I would, I would recommend everybody think about and I think I'm gonna do a podcast on this. So as a researcher, right? So I'm actually truly a researcher. I spend time digging through the research, making up hypotheses, proving my hypotheses either right or wrong. Right. So the first thing you have to think about is you gotta check your premise, a good scientist and a good researcher comes up with a hypothesis, a hypothesis. And that's their question. Is this true? Yes or no, a good researcher goes to disprove their hypothesis. They don't go to prove it. Most of the research, particularly the women's health study that still gets quoted and should be retracted and burned at the stake for its inappropriateness and its poor methodology was started by people that wanted to prove that hormones were bad for women over 50 that were over, you know, past menopause. (38:23): That's the premise that most of them went into it with and did a poor study design, which is probably too much more than what we get into that. So you have to check your premise. And the problem is, almost all of our research is funded by outside interests that want a particular outcome. And it's also being conducted by people that have a selection bias and a personal bias that they're translating into their research. So the best thing you could ever do is if you're looking at something, and you believe something, you should always go look for what the other side says. I am required to do that as a researcher. I must look at everything that contradicts what I think before I can really go and do my study. But unfortunately, a lot of the research that gets published, and particularly stuff in, in major media is poorly done. The methodology is terrible and our health is paying for it. (39:16): Extraordinarily as women. And particularly as women, I think it's just egregious because, because of our high levels of estrogen progesterone, and we have testosterone too, and then we lose it in such a dramatic fashion over a very short period of time and the consequences are devastating, literally. So, all right, we have gone down a little bit of a rabbit hole. I'm wondering if you can leave everyone with a little optimism about what's possible for them and how they can get this beautiful vehicle that they've been given to live this life and into the shape that they need so that they can deliver the gifts that they have so that they can risk and do the things they wanna do. Like we started talking about Erica Jung's quote, "If you don't risk anything, you risk even more." What have you got left to do on this planet before you leave it? This is like the third act, the second act, whatever act you wanna call it, you've gotta have great health to get there. And that means a healthy weight, healthy energy. So what's possible. And how do you get there? (40:27): So definitely I don't want anybody to, just to hear what I said and go, oh my gosh, it sounds like it doesn't work. Because for me, as I dug through this and found this, I was able to drop 35 pounds without extraordinary. Like without killing myself, I can eat foods today. I'm metabolically flexible. So I can, I can have some carbohydrates, and it's not like it's gonna go straight to my butt. By the next day I can eat a high protein, low-carb diet. And I'm fine. I can, I can go through things like intermittent fasting where I'm not, you know, ready to cloth somebody's eyes out. Cause I'm starving because my body is efficient. Right? So some of the things that you can easily do right now. So the first thing is all those foods that I listed off that raise uric acid, check yourself, check yourself and try not to eat so many of those, right? (41:12): It's not that you don't have any of them, cuz it's impossible to really remove everything. But you wanna, you wanna kind of make sure that you're not driving it. So if you, so even if you go get a skinny margarita, cuz I hear this all the time, I'm gonna have a skinny margarita. Mm-hmm they're using an agave that is almost all fructose. So if I do that before I eat a meal, and I'm dehydrated, I'm setting myself up for bad stuff. Right? So take out the high fructose corn syrup, the fructose, the aged foods, the food additives eat foods in their whole natural form because it's the food additives that are also causing a problem yet the sugar out of the diet watch your alcohol cuz that also raises uric acid. The other thing is to make sure you're well hydrated. So you're not turning on that fructose conversion from glucose, cuz you could do that all day long every day, particularly before you eat the other thing. (41:58): So when we look, I think it's really important to find out, you know, obviously we do genetics, we do hormone metabolism. I think it's really important for women to know how you're wired. Mm-hmm , you know what works for one person doesn't work for another and when you know those rules, it makes it easier for you to manipulate. So things like hormones, metabolism, testing, and DNA are super important, but even if you don't have that, the next thing I would make sure that I'm doing is that I'm doing movement. That helps turn on some of that nervous system stuff. You know, I alluded to it because if I have a slow nervous system to burn my fat and my transport for sugar into the muscle cell is slow. The two things that I make sure I really, really want to do is I need to turn on that nervous system. (42:42): So you know, some of my people we practice like, you know, those sorts of, kind of crazy little movements, but I need to move more. That doesn't mean exercise more cuz sometimes women are overdoing it, and they're driving cortisol and a bunch of other stuff, but I need to move more. So think I'm walking, I'm doing more general movement. Mm-hmm and I need to do exercise that stimulates the heck outta my big muscle groups, your butt, your hips, your thighs, your legs. So that means that I need to do weightlifting. And weightlifting's super important also to bone density and other things, which is a huge area of concern for women our age and above. So weightlifting stimulates that Glu four transport along with more movement and high intensity intervals. But that doesn't mean I do two a days. right. That doesn't mean I have so many women that work out too much because they think if I keep burning it, I'll get it off, you know, but that could be counterproductive, but we do need to move more particularly for sedentary, cuz it's very hard for our body to do that stuff. And that could be simply just going out and walking in nature. I think that's another big part of it is like getting a little more centered, getting a little more, you know, time to yourself, getting a little more time in nature also helps. (43:51): Yeah. So true. So there is hope you can have the best health of, of your life over 40. It's perfectly possible. You just need to find a guide who can help you get there, and you need to do it, and you need to do it now because like Cheryl Sandberg says, we need women at all levels, including the top, to change the dynamic, reshape the conversation to make sure women's voices are heard and heated, not overlooked and ignored. Thank you so much for joining me, Betty. Thank you for the research you do. And the work you do, we will have links to Betty's social media to her podcast, but tell everybody about these resources that you have and where they can find out more about. (44:30): You. Certainly. So, so definitely my podcast is this, this functional life, and we cover these topics in more. You can also find a link in the show notes for a quiz, a hormone type quiz. So you can understand what's at play cuz again, your hormones, all interplay and that's a fun quiz that gives you a lot of information. And then if you look me firstname.lastname@example.org, you can find information about me and the things that I do. (44:55): Yes, the hormone reset quiz definitely we'll have the link in the show notes. You can go there and find your unique hormonal imbalance, and we'll have the link in the show notes. So you wanna do that and thank you so much, Betty for joining me. It was so good to see you. (45:09): Yes. Thank you for having me. (45:11): Thank you so much for listening. I know that incredible vitality occurs for women over 40. When we learn to speak hormones and balance these vital regulators to create the health and the life that we deserve. If you're enjoying this podcast, I'd love it. If you give me a review and subscribe, it really does help this podcast out so much. You can visit the hormone prescription.com, where we have some free gifts for you, and you can sign up to have a hormone evaluation with me on the podcast to gain clarity into your personal situation until next time, remember, take small steps each day to balance your hormones and watch the wonderful changes in your health that begin to unfold for you. Talk to you soon. Take the Hormone Reset Quiz from Dr. Betty Murray to find out your unique hormonal imbalance: Some women over 40 experience hormonal imbalances that cause body composition changes, fatigue, and mood swings. Click the button below to take the Quiz, and you'll get a FREE personalized hormone balancing guide. https://quiz.metabolicblueprint.com/sf/cd62b0ef Join The Hormone Balance Bliss Challenge FEEL ENERGIZED, SEXY & CONFIDENT IN YOUR BODY AGAIN... IN JUST 5 DAYS. Discover How To Balance Your Hormones & Jumpstart Your Metabolism So That You Can Lose Weight & Regain Energy! CLICK HERE: https://bit.ly/hormonebalancebliss
En este episodio Frank explica por qué el gluten te puede dejar ciego. En Estados Unidos hable al 1-888-348-7352 o visítenos online en https://us.naturalslim.com En Puerto Rico hable 1-787-763-2527 o visítenos en http://www.naturalslimstore.com En Europa hable al +3120-2296-300 o visítenos en https://www.naturalslim.eu En México hable al (55) 5256-1368 o visítenos en https://naturalslimmexico.com/ En República Dominicana hable al 1-809-956-0007 En Panamá hable al +507 396-6000 En Costa Rica hable al (506)2430-2010 En Colombia hable al (57-1) 7020928 Suscríbete a UNIMETAB aquí y permite que Frank te lleve de la mano paso a paso con los cursos digitales de Frank Suárez. Acceda https://www.unimetab.com/ Suscríbete a MetabolismoTV en Messenger para acceso a educación exclusiva por Frank en el tema del metabolismo: https://www.messenger.com/t/Metabolis... Para hacer su prueba de metabolismo gratis haga clic aquí: https://www.naturalslim.com/prueba-tu... Para ordenar el libro en uno de los países listados arriba a través de https://www.naturalslim.com a su distribuidor local quien le ayudará a obtenerlo o accede https://www.metabolismotvbooks.com Para acceso a libros digitales con membresía en todo el mundo acceda https://www.metabolismovip.com Sigue a Frank y MetabolismoTV en Facebook aquí: https://www.facebook.com/MetabolismoTV/ Accede al Blog de Preguntale a Frank en http://www.preguntaleafrank.com La información que se brinda en MetabolismoTV®️ tiene un propósito puramente educacional. No pretendemos diagnosticar, curar o de alguna otra forma sustituir la ayuda profesional de su médico, nutricionista, dietista u otro profesional de la salud cualificado. Usted siempre debe consultar con su médico antes de empezar a hacer cualquier cambio en su dieta muy en especial si está recibiendo tratamiento médico o utiliza medicamentos recetados.
GET TRANSCRIPT AND FULL SHOWNOTES: melanieavalon.com/myopia 2:05 - IF Biohackers: Intermittent Fasting + Real Foods + Life: Join Melanie's Facebook Group At Facebook.com/groups/paleoOMAD For A Weekly Episode GIVEAWAY, And To Discuss And Learn About All Things Biohacking! All Conversations Welcome! 2:25 - Follow Melanie On Instagram To See The Latest Moments, Products, And #AllTheThings! @MelanieAvalon 3:00 - AVALONX MAGNESIUM 8: Get Melanie's Broad Spectrum Complex Featuring 8 Forms Of Magnesium, To Support Stress, Muscle Recovery, Cardiovascular Health, GI Motility, Blood Sugar Control, Mood, Sleep, And More! Tested For Purity & Potency. No Toxic Fillers. Glass Bottle. AvalonX Supplements Are Free Of Toxic Fillers And Common Allergens (Including Wheat, Rice, Gluten, Dairy, Shellfish, Nuts, Soy, Eggs, And Yeast), Tested To Be Free Of Heavy Metals And Mold, And Triple Tested For Purity And Potency. Order At avalonx.us, And Get On The Email List To Stay Up To Date With All The Special Offers And News About Melanie's New Supplements At avalonx.us/emaillist, And Use The Code MelanieAvalon For 10% On Any Order At avalonx.us And mdlogichealth.com! 4:30 - FOOD SENSE GUIDE: Get Melanie's App At Melanieavalon.com/foodsenseguide To Tackle Your Food Sensitivities! Food Sense Includes A Searchable Catalogue Of 300+ Foods, Revealing Their Gluten, FODMAP, Lectin, Histamine, Amine, Glutamate, Oxalate, Salicylate, Sulfite, And Thiol Status. Food Sense Also Includes Compound Overviews, Reactions To Look For, Lists Of Foods High And Low In Them, The Ability To Create Your Own Personal Lists, And More! 5:05 - BEAUTYCOUNTER: Non-Toxic Beauty Products Tested For Heavy Metals, Which Support Skin Health And Look Amazing! Shop At beautycounter.com/melanieavalon For Something Magical! For Exclusive Offers And Discounts, And More On The Science Of Skincare, Get On Melanie's Private Beautycounter Email List At melanieavalon.com/cleanbeauty! Find Your Perfect Beautycounter Products With Melanie's Quiz: melanieavalon.com/beautycounterquiz 8:25 - Jake's Personal Story 11:45 - Can Myopia Be Reversed? 13:35 - What Is Myopia? 14:55 - What Causes Myopia? 17:40 - How The Length Of The Eyeball Comes Into Play 20:25 - How Lenses Change The Eye 21:05 - The Social And Physical Implications 23:15 - Sports And Activities 24:50 - Is Myopia Caused By The Modern Era 26:00 - DRY FARM WINES: Low Sugar, Low Alcohol, Toxin-Free, Mold-Free, Pesticide-Free, Hang-Over Free Natural Wine! Use The Link dryfarmwines.com/melanieavalon To Get A Bottle For A Penny! 27:40 - Are We Born With Perfect Vision? 28:55 - Myopia Effecting Children Younger And Younger 29:40 - How Lenses Move Light 32:30 - What Is Lasik? 35:50 - Reshaping The Eye 38:20 - Issues With Lasik 42:40 - The Genetic Influence 44:55 - What Effects Eye Sight 48:50 - Blood Glucose And Diabetes 49:50 - The Lack Of Discussion Around Eyesight 50:20 - Fixing Your Eyes 52:55 - Your First Pair Of Glasses 54:45 - Using Weaker Glasses And Contacts For Computer Use 58:50 - How Long Will It Take To Improve 59:30 - Healthy Habits With Up Close Devices And Reading For Kids 1:02:50 - Using An Eye Chart At Home 1:04:15 - Natural Daylight And Dopamine 1:08:30 - What Does The Opposition Say?
Generally, there is a lot of unwarranted fear-mongering around gluten and most people do not need to exclude or limit it in their diet. But there are actually quite a few reasons why you may feel better after ditching gluten and wheat products. WEBSITE: https://www.idealnutrition.com.au/ PODCAST: https://www.idealnutrition.com.au/podcast/ INSTAGRAM: https://www.instagram.com/idealnutrition__/?hl=en Our dietitians
Travel Gluten-Free Podcast Season 07 Episode 13 How to Find a Gluten Free Bakery When we find out we can't eat gluten foods due to Celiac or other autoimmune diseases, we might think that it is the end of us enjoying the foods we love. Join us in today's Travel Gluten-free Podcast as we discuss how to find gluten-free bakeries to satisfy our taste buds. Delicious Gluten Free Treats at Gluten Free Bakeries We find out we have Celiac disease, or we can't eat gluten, and immediately our minds race to all the bread and pasta we will miss out on in our lives! Then, we come to find out about all the amazing places around us that we can find delicious, gluten free baked goods. While there are many amazing gluten-free companies that make gluten free baking mixes and gluten free bakery goods, sometimes we want to treat ourselves and go all out at a gluten free bakery! The Differences Between Gluten-free Bakeries Is there a difference between a gluten-free bakery and a bakery that offers gluten-free baked goods? Listen in as I delve into the difference and why you are safer with a Gluten-free bakery. I also share with you the critical questions to ask in a bakery that is not a dedicated gluten-free shop. Finding a Safe Gluten-free Bakery Besides using the Find Me Gluten-free App, I share tips on finding content creators, bloggers, and influencers online who can guide you to other gluten-free bakeries not listed on the app. Also, find out why I highly recommend the paid version of the Find Me Gluten-free App. In addition, I share tips on how to use other general apps and social media to find gluten-free bakeries. Journey with Travel Gluten Free The Guide to Traveling Gluten Free will walk you through planning and enjoying your next gluten-free travel adventure! Get the BEST all-natural gluten-free travel cosmetics at Lemongrass Spa! Find cool gluten-free swag at my gluten-free swag shop Follow Travel Gluten-Free on Social Media Twitter, Facebook, Youtube, Pinterest, Instagram *Spread the love of Travel Gluten Free podcast and share this episode with a friend*
Vanessa Weisbrod and Stacy Walker of Boston Children's Hospital sit down with Mike and Cam to talk about food insecurity and the ambitous food pantry that they have set up that includes gluten free offerings. Boston Children's is at the forefront of supporting people in their community who are in need of these types of important services and we discuss how similar programs can have a positive impact in other communities.
Food is a huge part of most cultures. Yet, most people don't realize how the food you eat influences how you think, feel, and behave. What is Functional Medicine? Functional medicine is dedicated to getting to the root of the problem. Traditional medicine focuses on diagnosis and treatment, usually with pharmaceuticals. Functional medicine focuses on supporting the body more naturally in order to reestablish balance. If you aren't feeling well, lack energy, etc., functional medicine can be used to dive deeper into the root cause of the imbalance in your body. This is a scientific but more natural approach. Both gut health and hormones are critical for our overall health, including our mental health. Gut health in relation to how the food you eat influences how you think The enteric nervous system is housed in our gut, which means the gut is home to a large portion of our nervous system. In addition, the vagus nerve runs from the gut to the brain. This is how our body communicates either the flight or fight mechanism or rest and digest. The gut is regulated by the microbiome, bacteria in our gut, when the balance is off, the communication to our brain is skewed. And, when the microbiome is off, there is inflammation in the gut as well as in other areas of the body. When you are stressed, your gut health is not prioritized by the body. The gut suffers. Acid levels are altered and nutrients aren't absorbed properly. As a result, you can experience hormonal imbalances, inflammation, and a host of other things. This is why our gut health is so important. If you are struggling with mental health challenges, anxiety, brain fog, depression, or lack of focus, start with nutrition. What are you eating to nourish your body? What foods to avoid to lessen the impact on brain function Gluten - whether you have Celiac disease or not, you can have a gluten sensitivity because gluten causes inflammation in the gut lining which can cause inflammation in other areas of the brain, like brain fog. Gluten and other foods that cause inflammation in the gut affect the mucosa lining the gut. If it becomes too thin, things that are supposed to stay in the cut can cross over and get into the body. This creates an immune response because the body sees these things as foreign objects and thinks it needs to attack them to get rid of them. As a result, the inflammatory by-products of the immune response target other tissues like joints or skin, and you may experience reactions like pain or acne. Likewise, this reaction can result in inflammation in the brain and therefore you may experience brain fog. Corn and soy products are highly inflammatory and are often sprayed heavily with pesticides. In addition, there may be a cross-sensitivity with gluten. You won't necessarily have to avoid them forever, but eliminate them from your diet and reintroduce them when you are asymptomatic. Canola and vegetable oils Artificial colors and sweeteners Preservatives Refined carbohydrates like pasta, bread, pastries, and sugary foods can also cause inflammation. In addition, they may cause a glucose spike which will cause inflammation and affect mental health. Alcohol can mess with your neurotransmitters. Caffeine may not be metabolized as well in certain people. Think about eliminating these items 90% of the time and maybe allow yourself a treat 10% of the time. Where do you start to change your nutrition habits if concerned with how the food you eat influences how you think? Changing nutrition habits is very specific to each individual and their unique symptoms. If you have a lot of gut symptoms, it may be best to do a more comprehensive removal of food. However, if struggling with mental health challenges, but your gut seems okay, eliminate foods based on what's attainable to you. Throwing everything away or eliminating everything at once may not be feasible. If you are going to remove one item at a time, start with gluten. If you can't fully eliminate items, at least reduce them. Listen to episode 169 with Karolina Rzadkowolska. How to alter your alcohol consumption if you are concerned with how the food you eat influences how you think. If you drink every day, cut back to fewer days a week. If drinking multiple drinks every day, cut back to one drink per day. One glass of wine is not going to be the most terrible thing you do for yourself. However, it is important to consider when you drink. If you drink later in the evening, alcohol can influence your sleep because of an imbalance in GABA-glutamate and you'll wake up at around 2 AM and may experience hot flashes, and be thirsty. If you are drinking and you aren't sleeping, think about drinking earlier so that the alcohol metabolizes before you go to bed. Likewise, if you drink a lot, it will alter the food you crave and you'll lean towards less nutritious food in addition to increasing anxiety. One drink per night is probably fine for most people, but observe how it affects you. Let's talk about coffee Caffeine may increase anxiety. It is very specific to how you metabolize caffeine. Matcha green tea is a good alternative because it has caffeine but the caffeine is released steadily so you don't experience the peak and crash like with coffee. It also has L-Thiamine, which is a calming component. Therefore it can help you focus, but you can avoid the jitters or rise in anxiety. If you tolerate coffee, that's great. However, if you think caffeine might be a trigger for you, consider decreasing the intake or changing to Matcha tea. Another tip about coffee is to drink organic because it is often heavily sprayed with pesticides. Decaf coffee may be okay, but because of contamination with mold, Layne highly recommends going with an organic Matcha or green tea. Back to corn and its role in how the food you eat influences the way you think. In general, corn isn't the enemy, it's the processing. However, if you are gluten intolerant, you may cross-react to corn. If this is the case, eliminate it for a while until the gut heals and the mucosa lining builds back up, and then reintroduce it. Layne recommends Siete chips and tortillas because they are made with whole grains versus corn. Soy and its role in how the food you eat influences the way you think. The problem with soy is how it is sprayed and processed. Fermented organic soy is better for you. Do not eat inorganic soy. Tempe is an alternate form of soy, as well as tofu. The Dutch test is a comprehensive test for measuring hormones and determining your digestive pathways. Some people do really well with soy products but for other people, it may put them at higher risk for cancer. Are carbohydrates really the bad guy? Demonizing and avoiding carbs completely is not the best option because you need the micronutrients from fruits. It is the processed carbs that you want to be mindful of. Eat as many fruits and sweet potatoes as you want. To have a really well-balanced nutritious diet you need fruits and vegetables. Avoid white, wheat, and processed bread products. Bread products made from seeds and whole grains are better. But your body sees pasta and bread as sugars. But keep the fruits, potatoes, and vegetables. If going to have carbohydrates, eat the vegetables/fruits first, then the protein, and then the carbohydrates to avoid spikes in blood sugar. It is more about balance and moderation than eliminating completely. Will a gluten-free diet help you lose weight? A gluten-free diet may help you lose weight simply because you are eliminating foods that have been causing inflammation. It does eliminate a lot of the carbohydrates, so there may be weight loss but the goal of a gluten-free diet is to decrease inflammation, not necessarily to lose weight. What should you eat if concerned about how the food you eat influences how you think and you want to ensure a healthy body and brain? Whole foods are important as your main nutrition source. Eat as little processed food as possible. It is best to eat an array of colorful fruits and vegetables. Fruits and vegetables provide antioxidants to decrease inflammation and micronutrients your body needs to detox, balance hormones and feed the good gut bacteria. Good gut bacteria are critical for how our nervous system communicates with our brain. Wild blueberries are one of the top fruits for antioxidant benefits. Try to have 5 servings of fruits and vegetables a day. Healthy fats are also important for every cell in our body to have good integrity and for brain function. Salmon is Layne's favorite healthy fat but she suggested wild-caught salmon because it is the best form. You can also incorporate nuts and seeds, or even drizzle olive oil over your food. Aim for 5 servings of healthy fats a day. Avocados are also a healthy fat. Protein is also very important for brain health. Protein is made up of amino acids and they help our neurotransmitters work properly. Try to eat 30 grams of proteins in every meal. Eating 30 grams of protein for breakfast sets you up for success throughout the day and helps prevent the sugary cravings later in the day. Salmon is also a great source of protein, as well as chicken thighs. It is better to have bone-in chicken because of the nutrients and flavor. Eat a variety of meats, and red meat once or twice a week. A good healthy protein powder is also nice to have on hand because it is hard to get 30 grams of protein in every meal without a little bit of supplement. Nuzest is a clean lean protein powder option. Stress resiliency Stress never really goes away so we need to know how to handle it. Self-care is important for stress resilience. Eating healthy and stepping back from electronics and allowing yourself rest time. Magnesium is an important supplement for neurologic help. Layne recommends the glycinate and L Threonate forms of magnesium. These salts cross the blood-brain barrier. B Vitamins are also important for energy production and nervous system function. Nutrition is important and getting plenty of water is important. Our cells need water to function and energy is needed for our cells. Our parasympathetic nervous system is where we rest and digest. We want this to be our dominant nervous system. Ways to activate it include deep cleansing breaths, getting fresh air, and nature will help lower stress hormones, and focus on movement, exercise will help boost endorphins and help you feel better. In addition, if you have a caffeine intolerance, switch to Matcha or green tea to help you focus. The L Thianine will also help calm you. With anything that you are doing to make big changes, start small. Pick one thing that resonates most and be consistent with that. Set short attainable goals. The top 2 things to keep your mind and body healthy Nutrition - improve your nutrition, whole foods and fruits, and vegetables Regulate your nervous system - take 5 minutes twice a day for breathing, deep cleansing breaths. About Layne VanLieshout Layne is a board-certified Nurse Practitioner and founder of LV Wellness. During her years in practice, she met many people who are not thriving or feeling well. This inspired her to become passionate about Functional Medicine. Layne trained at the School of Applied Functional Medicine, which equipped her to help others with their health on a much deeper level. She now creates a custom approach to address health struggles and wellness goals for her patients. As a Functional Medicine provider, she now helps people get to the REAL root cause of health issues and understand what needs to be done to prevent or mitigate dis-ease. She believes that's how she can truly help others heal. Download the free eBook on Alleviating Anxiety by Developing Health Habits for a Healthy Mind. Learn more about and connect with Layne: Layen's Vanlieshout's website Find Layne on Instagram
Calmness for inner strength and confidence. Thank you to our sponsor, Green Chef, a CCOF-certified meal kit company. Green Chef makes eating well easy with plans to fit every lifestyle. Whether you're Keto, Paleo, Vegan, Vegetarian, Gluten-free, or just looking to eat more balanced meals, Green Chef offers a range of recipes to suit your preferences. Go to GreenChef.com/dailymeditation135 and use code dailymeditation135 to get $135 off across five boxes--and your first box ships free!" This week, you're guided in meditations to explore what helps you to calm down. In each episode, you'll be guided using calming meditation techniques that you can do right away. You'll also discover a Calmness Clue about yourself every day. This is day 1 of a 7-day meditation series, Calmness Clinic, episodes 2699-2705 YOUR WEEKLY CHALLENGE You're Invited To Take Part In a Calmness Quest! Every day this week, set a timer to sit in stillness and become calmer. Do this at least once every day. Notice what time throughout the day you most need calmness time. MEDITATION TECHNIQUES: Day 1: Visualization Day 2: Affirmation Day 3: Breathing Technique Day 4: Mudra Technique Day 5: Chakra Technique Day 6: Layer Meditation Techniques Day 7: Reflection + Introspection SHARE YOUR MEDITATION JOURNEY WITH YOUR FELLOW MEDITATORS Let's connect and inspire each other! Please share a little about how meditation has helped you by reaching out to me at Mary@SipandOm.com or better yet -- direct message me on https://www.instagram.com/sip.and.om. We'd love to hear about your meditation ritual! WAYS TO SUPPORT THE DAILY MEDITATION PODCAST SUBSCRIBE so you don't miss a single episode. Consistency is the KEY to a successful meditation ritual. SHARE the podcast with someone who could use a little extra support. I'd be honored if you left me a podcast review. If you do, please email me at Mary@sipandom.com and let me know a little about yourself and how meditation has helped you. I'd love to share your journey to inspire fellow meditators on the podcast! SURVEY: Help us get to know more about how best to serve you by taking our demographics survey: https://survey.libsyn.com/thedailymeditationpodcast All meditations are created by Mary Meckley and are her original content. Please request permission to use any of Mary's content by sending an email to Mary@sipandom.com. FOR DAILY EXTRA SUPPORT OUTSIDE THE PODCAST Each day's meditation techniques are shared at: sip.and.om Instagram https://www.instagram.com/sip.and.om/ sip and om Facebook https://www.facebook.com/SipandOm/ SIP AND OM MEDITATION APP Looking for a little more support? If you're ready for a more in-depth meditation experience, allow Mary to guide you in daily 30-minute guided meditations on the Sip and Om meditation app. Give it a whirl for 7-days free! Receive access to 2,000+ 30-minute guided meditations customized around a weekly theme to help you manage emotions. Receive a Clarity Journal and a Slow Down Guide customized for each weekly theme. 2-Week's Free Access on iOS https://itunes.apple.com/us/app/sip-and-om/id1216664612?platform=iphone&preserveScrollPosition=true#platform/iphone All meditations are created by Mary Meckley and are her original content. Please request permission to use any of Mary's content by sending an email to Mary@sipandom.com.Let go of repetitive negative thoughts. This week, you are invited to take part in an emotional healing journey. You'll be guided through 7-steps to heal your emotions. It's all too common to conceal your reactions to stressors in life and to neglect your emotions. This week, you'll be guided to honor your emotional state. Learn more about your ad choices. Visit megaphone.fm/adchoices
These foods should be AVOIDED if you have Graves' disease. These foods have the potential to cause problems due to how your body processes them in the hyperthyroid state. How do you know if you should avoid them? Well, here I'm talking to people who have ACTIVE graves' disease. Active Graves' disease means that you are taking thyroid-blocking medication like methimazole or if you are currently hyperthyroid. If you've had your thyroid removed or ablated with radioactive iodine then this information doesn't apply. If, however, you have active hyperthyroidism then watch on! #1. Gluten We know that the symptoms of graves' may improve when gluten is removed. Gluten causes inflammation and increases intestinal permeability. #2. Common food allergens (more histamine in your body means a higher chance of reactivity) Graves' results in more histamine production in the body which means you may be more REACTIVE to foods. Foods in this category include: Milk, eggs, peanut, soy, wheat, tree nut (brazil nuts, almonds, cashews, macadamia nuts, pistachios, etc), shellfish Be cautious of these foods if you've had reactions in the past. #3. Dairy products Dairy products can stimulate estrogen receptors, may cause inflammation, and many people have trouble processing them. In addition, we have studies that show that eliminating dairy in Hashimoto's patients has shown improvement. #4. Foods high in iodine - iodine can stimulate the production of thyroid hormone in graves'. Look for foods such as seaweed, iodized salt, and certain fish. #5. Any source of caffeine Coffee is stimulating and may cause problems in those with Graves'. Avoid these: Coffee, teas, herbal products, matte, guarana #6. Refined sugar Those with Graves' tend to suffer from insulin resistance so they need to be extra careful with excess sugars in their diet. #7. Industrial seed oils. These highly inflammatory oils can cause problems. #8. Processed foods with preservatives Processed foods may cause inflammation and worsen existing immune dysfunction. #9. Alcohol - more difficult to process The liver is already overloaded in those with Graves' and alcohol puts extra pressure on the liver. Download my free thyroid resources here (including my hypothyroid symptoms checklist, the complete list of thyroid lab tests + optimal ranges, foods you should avoid if you have thyroid disease, and more): https://www.restartmed.com/start-here/ Disclaimer: Dr. Westin Childs received his Doctor of Osteopathic Medicine from Rocky Vista University College of Osteopathic medicine in 2013. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Childs is no longer practicing medicine and does not hold an active medical license so he can focus on helping people through videos, blog posts, research, and supplement formulation. To read more about why he is no longer licensed please see this page: https://www.restartmed.com/what-happe... This video is for general informational, educational, and entertainment purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, treatment, diagnosis, prescription, or recommendation. It does not create a doctor-patient relationship between Dr. Childs and you. You should not make any changes to your medications or health regimens without first consulting a physician. If you have any questions please consult with your current primary care provider. Restart Medical LLC and Dr. Westin Childs are not liable or responsible for any advice, course of treatment, diagnosis, or any other information, services, or product you obtain through this website or video. #thyroid #hypothyroidism #hashimoto's