Podcasts about Gluten

Mike and Cam keep the summer vibes going in part two of their end-of-summer celebration, packed with gluten-free highlights. Cam shares some exciting updates as he heads back to school, while Mike reflects on the growing strength and connection of the celiac and gluten-free communities. And of course, no party is complete without a toast—this time with Holidaily's crisp and refreshing Fruited Blonde Sweet Melon.

I've been exercising consistently since high school (I'm in my early 30's now). And there are some things I wish hadn't taken until my mid-20's for someone to point out to me in the Bible about health. Better late than never and I pray you find this episode and it's Biblical and LIFE CHANGING information sooner than I did!Past episodes mentioned:Speak to your sick/hurt body like Jesus wouldBad memory hacks from the BibleHow to meditate on Jesus' wounds to see healingAnkle injury supernaturally healedRunning with JesusWhat the Bible says about agingWorkout prayersRunning themed episodesHow Jesus Healed Me of Dairy, Gluten, Citrus & Peanut IntolerancesWhy Jesus Healed My Body Last Week (of severe shoulder pain & trouble breathing outside)Why a Headache was Healed on Day 4 and Not Day 1 (God revealed I had THIS wrong mindset preventing my healing)The Identity Shift that Unlocked Asthma HealingWhy I'm Certain Based on Scripture that God Wants Everyone HealthyWhy it's Illegal for Sickness to Live in the Body of a BelieverConnect with Nyla:Nyla's IG ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Nyla's website⁠⁠⁠⁠⁠

In this episode we shared some vital information on ways to “Power Up Immunity for Long Life with Aloe & E!” This natural knowledge - is extremely urgent in today's world of rising disease and early aging, especially in the unhealthy older adults and 50 and below including the Gen-Z 30 yr olds, plus doctors are admitting - they don't have all the answers, even asking for more natural alternatives in some clinics.Our returning guest Karen Masterson Koch, CN understands health & wellness, and as a health educator, Clinical Nutritionist, (working one-on-one with patients), over 40 years, she has authored 2 health & nutrition books, [heavily referenced with worldwide research - about health and auto-immune disease, and much more a real pioneer - in Gluten and inflammatory conditions – over 130 she states, plus worked at various clinics in the late 70's- 80's including the famous Livingston Medical” Immunology & Allergy Clinic” in S. D., CA, - with the world renown Dr. Virginia Livingston MD.Today Karen will take some of the guesswork out of living a Long Life and briefly share on the basic factors involved in “Longevity for kids and adults”,  offering handouts on Global Research from top universities around the world findings; on the biochemical cellular level and selfcare, plus ALOE Shortcuts - to help prevent disease including troubled skin  so you can enjoy life to its fullest,  even losing weight, and answer why Vitamin E can be a great best friend with Aloe!Karen states that, “Seeing disease ridden bodies resolve, and patients live many years past their prognosis time healthier, > motivated her to continue her studies of reliable health research including on ALOE > that led her to develop ALOE LIFE, in 1991 – 35 yrs. ago and she calls Aloe - a shortcut back to healthier!!”GO TO www.aloelife.com for the complete line of products. And use health20 at check outfor RADIO DISCOUNTS 20% off ANY Aloe Life 17 products with bundles saving an extra 15% including the “Daily Greens Super Savings equals 50% Discount” at www.aloelife.com,  at checkout use the code health20.  If you would like the free health handouts call 1-800-141-2563 or email orders@aloelife.com Aloe Life products are available nationwide in over 2200 health food stores & outlets including: Frazier Farms, Clark's, Mother's, NG, Lassen's stores, Amazon & online Vita Cost and more.

250910PC Miteinander essenMensch Mahler am 10.09.2025Die Focclarini in Italien haben sich diesen Namen gegeben, weil sich die Familien früher um das Foccolare, das Herdfeuer versammelt haben. Das war in der Mitte der Wohnküche. Nach getaner Arbeit kam man zusammen. Es wurde gegessen, getrunken, ausgetauscht, gelacht und geweint – je nach dem. Kitt für den Zusammenhalt der Familie. Vor zwanzig Jahren war das In Deutschland auch noch die Regel. Zumindest das sich Versammeln um einen Tisch. Inzwischen ist ein Relikt aus der Vergangenheit – in den meisten Familien. Heute isst man öfter allein. Ein Fünftel aller Mahlzeiten wird ohnehin außer Haus eingenommen, in Betriebskantinen, Krankenhäusern, Schul- und Universitätsmensen. Viel wichtiger als früher sind individuelle Diäten, Vorlieben und Strukturen: Die einen vertragen keine Gluten, die anderen keine Nüsse. Manche brauchen Proteine. Wieder andere kontrollieren ihren Blutzuckerspiegel oder wollen abnehmen. Viele Menschen esse 16 Stunden am Tag Garnichts. Auf der anderen Seite wird pausenlos gesnackt, wenn der kleine Hunger kommt. Der Wandel am Esstisch ist ein Hinweis darauf, wie die disziplinierende Kraft der Gemeinschaft nachlässt, je weniger Zeit für Begegnungen bleibt. Statt mit immer rigideren Maßnahmen zu kommen, müsste das Menu angepasst werden. So könnte es nicht nur beim Essen gelingen, die individuellen Wünsche und das Bedürfnis nach Gemeinschaft wieder anzunähern. Man kommt nur dann wieder an einen Tisch, wenn man Maximalpositionen aufgibt. Hosted on Acast. See acast.com/privacy for more information.

You'll often hear host Jamie Belz, FNTP, MHC say that the Nutritional Therapy Practitioner (NTP) program changed her life. In this fun, personal, and insightful roundtable episode of the Nutritional Therapy and Wellness Podcast, Jamie sits down with three current NTP students to share how the program is already transforming their health, their families, and their futures. Just over three months into their studies with the Nutritional Therapy Association (NTA), these students are proving how powerful it is to learn the Foundations of Health—digestion, nutrient-dense diet, blood sugar regulation, sleep, stress, movement, and hydration. No band-aid fixes here—this is about getting to the root cause of health and disease, and honoring the truth of bio-individuality: there is no one-size-fits-all approach to wellness. Discover how nutrition and lifestyle foundations are changing lives in real time: Michlind shares her passion for filling the nutrition gap in youth who have aged out of foster care, parents reuniting with their children, and anti-human-trafficking recovery programs. Katie, a culinary pro living with Crohn's disease, explains how bio-individual nutrition transformed her gut health and daily life. Alyson opens up about her journey from residential eating disorder treatment to vibrant health through nutrient-dense, whole foods and the power of bio-individuality. Together, they open up about: The sleep stages and circadian rhythm hacks that blew their minds. Why digestion truly is the cornerstone of health—and how even chewing changes everything. The myths of the low-fat movement, the truth about fats and gallbladder health, and how diet culture has failed us. Simple, practical wins you can try today—like apple cider vinegar before meals, soaking and sprouting grains, or turning off screens before bed. What it really means to be your own health advocate when mainstream solutions fall flat. This episode is packed with nutrition tips, digestion insights, and inspiring stories of transformation. If you've ever thought, “It's all too much—where do I start?” this conversation will offer a variety of starting points as well as some of the science backing the foundational teachings of the NTA. Tune in, laugh with us, and get inspired by the next generation of Nutritional Therapy Practitioners who are already changing the world with the truth that food really is medicine and while "UNhealth" might be normal, it's certainly not the only way to go. INTERESTED IN THE NTP PROGRAM? Click HERE to schedule a call with an Academic Advisor by Friday to jump in with the September 2025 cohort.   Please be sure to click SUBSCRIBE and give us a five-star review. Connect with us in the comments on Spotify!

In this episode, hosts Drs. Peter Lu and Jason Silverman talk to Dr. Justine Turner about a non-biopsy approach to diagnosis for celiac disease in children. Dr. Turner is a Professor of Pediatrics and Divisional Director for the Division of Gastroenterology and Nutrition at the University of Alberta and also the medical lead for the Multidisciplinary Pediatric Celiac Disease Clinic at Stollery Children's Hospital in Edmonton. Learning Objectives:Review current clinical guidelines for the diagnosis of celiac disease in childrenUnderstand the potential pros and cons of a non-biopsy approach to diagnosis for celiac diseaseRecognize the potential impacts of serologic diagnosis for celiac disease on patients, their families and healthcare systemsLinks (to be added!!):Guideline for the diagnosis and treatment of celiac disease in children: recommendations of the North American Society for Pediatric Gastroenterology, Hepatology and NutritionNASPGHAN Clinical Report on the Diagnosis and Treatment of Gluten-related DisordersEuropean Society Paediatric Gastroenterology, Hepatology and Nutrition Guidelines for Diagnosing Coeliac Disease 2020Positive Predictive Value of Tissue Transglutaminase IgA for Celiac DiseaseSupport the showThis episode may be eligible for CME credit! Once you have listened to the episode, click this link to claim your credit. Credit is available to NASPGHAN members (if you are not a member, you should probably sign up). And thank you to the NASPGHAN Professional Education Committee for their review!As always, the discussion, views, and recommendations in this podcast are the sole responsibility of the hosts and guests and are subject to change over time with advances in the field.Check out our merch website!Follow us on Bluesky, Twitter, Facebook and Instagram for all the latest news and upcoming episodes.Click here to support the show.

If your traffic fell off a cliff after recent Google updates and AI answers, you're not alone—especially if you're a recipe, YMYL (Your Money or Your Life), or niche blogger who used to win with long posts and ads. But SEO isn't dead—it's evolved. In my latest Blogger Genius Podcast episode, I'm talk to SEO strategist, Steven Schneider, who breaks down exactly how creators can still win in 2025: build visible authority, earn strategic backlinks, improve UX, and shift revenue toward newsletters and products. Show Notes: MiloTree Free Plan Steven Schneider 6 Purchasing Triggers Test Join The Blogger Genius Newsletter Become a Blogger Genius Facebook Group Subscribe to the Blogger Genius Podcast: iTunes YouTube Spotify The Problem Creators Are Facing in 2025 AI is answering queries and compressing clicks—brutal for “quick-answer” niches like recipes. Google is rewarding authority (E-E-A-T) and punishing thin UX (endless scroll, intrusive ads, fluff). Old playbooks (publish more posts, stuff in keywords, hope for ad RPM) don't move the needle. Solution in a sentence: Treat search like a brand + authority channel, not a traffic lottery. Build proof of expertise on every page, earn real mentions/links, and turn all attention into owned audiences and product revenue. What's Working Now (According to Steven) 1) Authority > everything Add clear E-E-A-T signals on every post and key page (not just your About page): Real author byline + headshot 2–3 credential links (culinary school, certifications, LinkedIn) Awards/press mentions (linked) Concise author bio block on each post This helps Google and readers trust that a human expert wrote it. 2) Backlinks with intent (no spray-and-pray) Guest on podcasts (links in show notes = high-quality, relevant). Offer expert quotes to other bloggers/journalists; pitch quick 2–3 sentence tips they can drop in with a link. Vary anchor text (brand, URL, topical phrases) and use reciprocal links sparingly. Paying for “time” vs “links” is a gray area—be selective and ethical. 3) UX that respects the reader Stop the 4,000-word detours; give the answer fast and add optional depth. Keep one H1 per page, logical H2/H3s, strong internal linking, and basic schema hygiene. Recipes/how-to: lead with the steps; put the story below. 4) BOFU content (not just top-of-funnel) Steven's agency prioritizes bottom-of-funnel, high-intent topics that convert to leads or sales—because SEO must tie to revenue. 5) Newsletter > ad RPM Clicks are down, but email still converts. Build a free newsletter, nurture weekly, and sell your own offers (ebooks, mini-courses, templates, memberships). 7-Step Action Plan (Do this in the next 14 days) Add E-E-A-T blocks site-wide Byline, headshot, 2–3 credential links, “Reviewed by” where relevant. Fix on-page structure One H1, clean headings, scannable sections, strong internal links among related posts. Create one “wow” asset (lead magnet or calculator) Examples: Gluten-free flour swap chart (instant, high-value) Meal-prep planner (fillable PDF) ROI/Cost calculator (tools get links + emails) Pitch 10 podcasts in your niche Offer 3 topic angles, a short bio, and a value-packed outline; request a site link in show notes. Run a “quote outreach” sprint Identify 25 relevant posts; email the author a ready-to-paste 2–3 sentence expert tip + your preferred link target (vary anchors). Publish 3 BOFU posts Bottom-of-funnel queries aligned to your product (e.g., “Meal-prep templates,” “Gluten-free baking guide PDF,” “One-hour blogging audit”). Launch or revive your newsletter Weekly format: 1 tip, 1 tool, 1 template. Soft-pitch your product/freebie in each send. Make This Easy (and Free) with MiloTree With the MiloTree Free Plan, you can: Sell one digital product (ebook, template, workshop replay) Offer a freebie/lead magnet with automatic delivery Add a social pop-up to grow followers while you sleep Spin up AI-generated pages (sales + opt-in) in minutes

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

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

It's the beginning of September, so my chance to chat with Ellen Bayens of theceliacscene.com about articles and studies she has brought to our attention over the past month. During August, Ellen visited the Kinnikinnick storefront in Edmonton and the pictures she took of the amazing baked goods would make any celiac's mouth water. My Visit to Kinnikinnick Foods' Store Front in Edmonton Ellen published a study about teens with celiac disease and the link with body image and potential mental health issues – this is a must read for parents of celiac children. There is good news in that the teens who strictly adhered to the gluten free diet were less likely to have body image and anxiety issues. Body Image Dissatisfaction, Depression & Anxiety in Celiac Teens The big news on the scientific front is a newly formulated “atlas” of the cells in the gut differentiate which cells are involved in the gluten reaction. This new discovery will aid researchers world-wide in targeting therapies and even a cure in the future. New Understanding | How the Small Intestine Reacts to Gluten in Celiac Patients Ellen has updated her Fast Food Dining page for the US. This list takes you to the webpages of different fast food restaurants and what they say regarding gluten and allergens in their restaurants – an invaluable guide. UPDATED! Gluten-Free Guide to Fast Food Dining - USA I was able give an update on the community partners and their donations to Celiac Camp – Purest Gluten Free, O'Doughs, Only Oats, Schar, Kinnikinnick Foods, FreeYumm, Rizopia, Gutsies, Pilling Foods, Cavendish Farms, Corn Thins & Royal Nuts. With great appreciation – Thank You! O'Doughs Supports Camp Celiac with Bagel Donation Corn Thins Supports Camp Celiac with Donation Sue's Websites and Social Media – Podcast https://acanadianceliacpodcast.libsyn.com Podcast Blog – https://www.acanadianceliacblog.com Email – acdnceliacpodcast@gmail.com Celiac Kid Stuff – https://www.celiackidstuff.com Baking Website – https://www.suesglutenfreebaking.com Instagram - @suesgfbaking YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL Email – sue@suesglutenfreebaking.com

"Hilft die Mediterrane Ernährung beim Abnehmen, ohne Kalorien zu zählen?" "Wie oft ist Fischkonsum sinnvoll, vor allem mit Blick auf Schwermetalle und Mikroplastik?" "Gibt es mediterrane Kräuter, die nicht nur gut schmecken, sondern dazu auch noch gesund sind?" "Gibt es eine vegetarische High-Protein mediterrane Ernährungsform?" Sind Pasta bzw. Gluten und Brot in der mediterranen Ernährung erlaubt?" "Worauf kommt es bei Getreide an in der mediterranen Diät?" – vielen Danke für Eure Fragen zu unserer aktuellen Episode "Mediterrane Diät: Darum lässt uns die mediterrane Ernährung gesund alt werden". Matthias Baum aus dem HEALTH NERDS Wissenschaftsteam liefert hier in der Sprechstunde Antworten. -- Zur Hauptfolge: „Vielfalt ist ein ganz wichtiger Punkt. In der mediterranen Ernährung sind es etwa 2.300 verschiedene Nahrungsmittel.“ – Gesundheitswissenschaftler Matthias Baum erklärt in dieser Folge HEALTH NERDS, warum die mediterrane Ernährung kein kurzfristiger Trend, sondern ein stabiles, wissenschaftlich belegtes Lebensmuster ist. Pflanzenbetont, reich an Ballaststoffen und guten Fetten, geprägt von Gemüse, Hülsenfrüchten, Obst, Vollkorn, Fisch und fermentierten Milchprodukten – und getragen von extra-nativem Olivenöl als zentraler Fettquelle. — Studien wie die Predimed-Studie belegen: Wer sich mediterran ernährt, kann sein Risiko für Herzinfarkte und Schlaganfälle um bis zu 40 Prozent senken. Schon nach vier Wochen zeigen sich positive Effekte auf Blutzucker und Insulinsensitivität, langfristig sinkt das Risiko für Diabetes, neurodegenerative Erkrankungen und sogar bestimmte Krebsarten. Auch die Darmgesundheit profitiert, denn Vielfalt auf dem Teller bedeutet Vielfalt im Mikrobiom. — Podcast-Host Felix Moese spricht mit dem Wissenschaftler auch über die besondere Wirkung von Olivenöl-Polyphenolen, Omega-3-Fettsäuren und Ballaststoffen – und warum es nicht eine einzelne „Superfood-Zutat“ ist, die zählt, sondern das Zusammenspiel vieler Bausteine. Mediterran bedeutet dabei nicht Verzicht, sondern Genuss: weniger rotes Fleisch, weniger Zucker, dafür mehr Vielfalt, mehr Geschmack und mehr Lebensqualität. — Und weil Theorie allein nicht satt macht, gibt es konkrete Alltagstipps: Wie lassen sich ungesunde Lebensmittel Schritt für Schritt ersetzen? Welche einfachen Tauschideen helfen beim Einkauf? Welche Rolle spielt gemeinsames Essen für die mediterrane Lebensweise? Und wie gelingt der Shift, auch wenn Zeit und Budget knapp sind? HEALTH NERDS. Mensch, einfach erklärt. -- Spare 15% auf Deine erste Bestellung mit dem Code: HEALTHNERDS15 (im Warenkorb auf artgerecht.com eingeben) -- Ein ALL EARS ON YOU Original Podcast.

It's the beginning of September, so my chance to chat with Ellen Bayens of theceliacscene.com about articles and studies she has brought to our attention over the past month. During August, Ellen visited the Kinnikinnick storefront in Edmonton and the pictures she took of the amazing baked goods would make any celiac's mouth water. My Visit to Kinnikinnick Foods' Store Front in Edmonton Ellen published a study about teens with celiac disease and the link with body image and potential mental health issues – this is a must read for parents of celiac children. There is good news in that the teens who strictly adhered to the gluten free diet were less likely to have body image and anxiety issues. Body Image Dissatisfaction, Depression & Anxiety in Celiac Teens The big news on the scientific front is a newly formulated “atlas” of the cells in the gut differentiate which cells are involved in the gluten reaction. This new discovery will aid researchers world-wide in targeting therapies and even a cure in the future. New Understanding | How the Small Intestine Reacts to Gluten in Celiac Patients Ellen has updated her Fast Food Dining page for the US. This list takes you to the webpages of different fast food restaurants and what they say regarding gluten and allergens in their restaurants – an invaluable guide. UPDATED! Gluten-Free Guide to Fast Food Dining - USA I was able give an update on the community partners and their donations to Celiac Camp – Purest Gluten Free, O'Doughs, Only Oats, Schar, Kinnikinnick Foods, FreeYumm, Rizopia, Gutsies, Pilling Foods, Cavendish Farms, Corn Thins & Royal Nuts. With great appreciation – Thank You! O'Doughs Supports Camp Celiac with Bagel Donation Corn Thins Supports Camp Celiac with Donation Sue's Websites and Social Media – Podcast https://acanadianceliacpodcast.libsyn.com Podcast Blog – https://www.acanadianceliacblog.com Email – acdnceliacpodcast@gmail.com Celiac Kid Stuff – https://www.celiackidstuff.com Baking Website – https://www.suesglutenfreebaking.com Instagram - @suesgfbaking YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL Email – sue@suesglutenfreebaking.com

Summer might be over, but Mike and Cam are keeping the vibes alive! They crack open some special Holidaily brews (thanks to Gluten Free Dave and the Celiac Cruise) and throw a little end-of-summer party. From unforgettable eats to gluten-free adventures, there was too much fun for just one episode—so consider this Part 1 of the celebration!

In dieser Bauchdetektiv-Geschichte erfährst du:wie du nach Zöliakie-Diagnose glutenfreie Ernährung sicher und entspannt im Alltag umsetzen kannst.wie du Kontamination zu Hause und unterwegs vermeidest und welche Strategien beim Restaurantbesuch funktionieren.wie du Nährstoffmängel im Blick behältst, und was du bei Kindern mit Zöliakie speziell beachten solltest.Links:Alle Infos zu und von Katharina Knoblich/Fachzentrum Ernährung:BDG Nr. 62: Was du über Zöliakie wissen solltest - Teil 1Zöliakie-Onlinekurs ErwachseneZöliakie-Onlinekurs KinderZöliakie-Paket: https://fachzentrum-ernaehrung.de/Alle Infos zur Bauchdetektivin Daniela: Website: https://www.danielamulle.at/Instagram: https://www.instagram.com/bauchdetektivin/YouTube-Kanal: https://www.youtube.com/@bauchdetektivin_danielamulleDisclaimer:Bitte vergiss nicht: Ein Podcast ersetzt natürlich nie eine individuelle medizinische oder psychische Gesundheitsberatung. Er stellt auch keine TherapeutIn-PatientIn-Beziehung dar, sondern dient ausschließlich zu Informations- und Bildungszwecken.

Mightylicious gluten free cookies is the creation and passion of founder, Carolyn Haeler. A lifelong foodie, Carolyn's love language has always been baking. In 2012, at the age of 31, she was diagnosed with celiac disease - a diagnosis that would change her life for better and for worse.   After 9 months of illness, she was finally able to heal her body from the inside out. Carolyn became passionate about functional ingredients, nutrition, and living a gluten-free lief. Of course, this came with challenges. She found that many gluten-free products on the market were uninspiring when it came to taste and texture. For someone who's love language is baking, this broke her heart. She didn't mourn for herself, she mourned for the thousands of children and adults who are diagnosed with celiac disease every year, who would never know what a delicious cookie, cake, muffin, etc. should taste like   For additional information check out the MIGHTYLICIOUS website: https://mightylicious.com/     Mightylicious Gluten Free Cookies are available in seven varieties. Order online at MIGHTYLICIOUS, AMAZON, and available at retail stores including WALMART, Whole Foods, Costco, King's, Price Chopper, and more. Follow them on social media: https://www.instagram.com/mightyliciousfoods/  https://www.facebook.com/mightyliciousfoods  www.tiktok.com/mightyliciousfoods   Only buy what you need, use Think Fitness Life's trusted affiliates when the service/supplement is right for you.  For Physical Assistance Think Fitness Life Coaching is backed by 25 years of Experience guiding people to fitness freedom. Learn more Mention “Kickstart discount” for 10% off your first month.   For Therapy Services we partnered with BetterHelp: A telehealth therapy service connecting people with licensed mental health therapists. Learn more By using the referral link you receive 10% off your first month. Disclaimer: We're here to share ideas and inspiration, not medical advice. Please check with your doctor before making any changes to your health or fitness routine.  

Congrats to Taylor Swift! Get to know us if you are new around here, hot girl humor, and please support the show by buying Lindsay a Bernese Mountain Dog puppy.Bits & Clips00:00 Our origin story07:26 Personal development is dead09:03 Gluten detective12:37 Sweaters over our shoulders15:55 Sydney Sweeney & hot girl humor18:05 Confidence boost20:14 Trying to get Chelsea a date24:26 Shrek Dating25:46 Castration is on the come back28:14 Fentanyl fold30:22 Stick to coke33:10 It must be hard to be North West35:45 Lindsay's loose taint updateSend us a textTwo Awesome PeopleNew Episodes Every Monday and Thursday!Listen on: Apple Podcasts SpotifySupport the showShare this episode with your besties! Connect with Honestly Smartlesshonestlysmartless.comIG: @honestlysmartlessTikTok: @honestlysmartlessChelsea's IG: @chelsea_turanoLindsay's IG: @dr.lindsayregehrYouTube: Honestly Smartless Send us a text Support the show and will give you a shout out

In this episode, we dive into the world of gluten - what it actually is, why gluten-related issues are on the rise and the many ways it can show up in the body, from digestive problems to fatigue and brain fog. We explore how to test for gluten sensitivity or intolerance and share practical tips on living a healthy, balanced and enjoyable gluten-free life.

Sie fühlen sich oft müde, haben Konzentrationsprobleme oder nehmen trotz Sport und gesunder Ernährung an Gewicht zu? Die Ursache könnte ein unsichtbarer Prozess in Ihrem Körper sein, der im Verborgenen abläuft – stille Entzündungen (silent inflammation).Sie gelten als zentraler Treiber für viele Volkskrankheiten wie Diabetes, Herzerkrankungen, Demenz und sogar Krebs. Doch wie entstehen stille Entzündungen, woran erkennt man sie und wie lassen sie sich effektiv bekämpfen?Genau darüber sprechen wir mit Prof. Dr. Dr. med. Simone Kreth, führende Expertin für Ernährungsmedizin, Professorin an der LMU München (Leiterin der wissenschaftlichen Arbeitsgruppe Molekulare Medizin), Biochemikerin, Triathletin und Finisherin des Ironman Hawaii.Sie gibt faszinierende Einblicke in die komplexen Abläufe unseres Immunsystems und erklärt, warum hochverarbeitete Lebensmittel, Zucker, aber auch Stress einen chronischen Schwelbrand im Körper fördern können.Sie erfahren,· was zwischen normalen und stillen Entzündungen den Unterschied macht,· warum Symptome wie Brain Fog, Gelenkschmerzen oder unerklärliche Gewichtszunahme wichtige Warnsignale sein können,· welche Lebensmittel stille Entzündungen triggern – und welche entzündungshemmend wirken,· warum der Darm eine Schlüsselrolle spielt – und was es mit dem „Leaky-Gut-Syndrom“ auf sich hat,· mit welchen modernen diagnostischen Verfahren stille Entzündungen erkannt werden können.Prof. Kreth teilt neben neuesten wissenschaftlichen Erkenntnissen auch anschauliche Fallbeispiele aus ihrer Praxis, die zeigen, wie eine Ernährungsumstellung oft erstaunliche Verbesserungen ermöglicht.Ein aufschlussreiches Gespräch, das den Wandel von einem passiven Krankheitssystem hin zu aktiver Gesundheitsvorsorge beleuchtet – und konkrete Werkzeuge bietet, um Gesundheit selbst in die Hand zu nehmen."Der ERCM Medizin Podcast" Social & WebseiteInstagram: https://www.instagram.com/ercm.podcast/TikTok: https://www.tiktok.com/@ercm.podcast?lang=de-DEWebseite: www.erc-munich.comKontakt: podcast@erc-munich.comProf. Dr. Dr. med. Simone KrethWebseite: https://www.prof-kreth.de/startseite.aspLMU München: https://www.lmu-klinikum.de/anaesthesiologie/forschung/team-forschung/d168e6a029dd73caZeitangaben:0:00 Trailer1:58 Was sind stille Entzündungen? Der Unterschied zur normalen Entzündung4:38 Stille Entzündungen als Ursache für chronische Krankheiten (Diabetes, Demenz & Co.)6:21 Wann entstehen stille Entzündungen? Oft schon in der Kindheit7:26 Die 5 Hauptursachen für stille Entzündungen10:31 Die Rolle der Ernährung: Allgemeine vs. individuelle Faktoren12:58 Diagnostik: Kann man Lebensmittel-Unverträglichkeiten messen?16:07 Symptome: Woran erkenne ich stille Entzündungen? (Brain Fog, Müdigkeit & Schmerzen)17:13 Unerklärliche Gewichtszunahme als klares Warnsignal19:04 Der massive Einfluss von Stress auf Entzündungen und Gewicht22:23 Die übersehene Rolle der Hormone (Testosteron & Progesteron)24:34 Der ganzheitliche Check: Was muss alles untersucht werden?25:32 Mythos Fleisch: Ist rotes Fleisch entzündungsfördernd?28:18 Die Haupt-Trigger in der Ernährung: Gluten, Milch, Eier & Zucker29:53 Entzündungshemmer: Diese Nährstoffe helfen wirklich (Omega-3, Vitamin D & Co.)34:02 Die anti-inflammatorische Diät (AIP): Was darf man essen?36:59 Praxis-Beispiel: Heilung einer neurodegenerativen Erkrankung durch Ernährung41:42 Paradigmenwechsel: Vom passiven Patienten zum aktiven Gesundheitsmanager51:55 Labordiagnostik: Welche Werte entscheidend sind (CRP, Darm & Mitochondrien)59:56 Messen um jeden Preis? Wann Diagnostik sinnvoll ist1:04:52 Die Wirkung von Fasten auf stille Entzündungen1:09:15 Die persönliche Geschichte von Prof. Kreth: Der eigene Leidensweg als Auslöser1:15:23 Warum ist das Thema in der Medizin noch nicht angekommen?1:18:03 Die Zukunft: Wie KI die Eigenverantwortung des Patienten stärkt1:22:03 Der wichtigste Tipp gegen stille Entzündungen

Episode Highlights With LeighWhat POTS is and what the symptoms areHer daughter's story with POTS and how she learned so much through this storyThe mindset shifts that started the healing journey for themNutritional and lifestyle factors that they started with and the support team they builtHer daughter's decision that began the whole journey Inflammatory foods they removed and extra support they added inThe two foods groups worth experimenting with removing: gluten and dairy How exercise helped and the baby steps they started withThe most underrated healing tools: breath, sunshine, walkingResources MentionedTeen Wellness GuideOura Ring

Send us a textCarolyn K. Haeler shares her journey from a life-changing celiac diagnosis to creating Mightylicious, a brand revolutionizing gluten-free baked goods with products so delicious even people without dietary restrictions choose them.• Diagnosed with celiac disease at 31 after months of deteriorating health• Discovered that gluten is not just in obvious foods but used as preservative, filler, and coloring in countless products• Created Mightylicious after a disappointing experience with a store-bought gluten-free cookie• Spent three months developing recipes, baking thousands of test cookies• Walked into Whole Foods for feedback, walked out with an opportunity to sell her cookies• Uses rice flour milled to exact specifications to eliminate the grittiness common in gluten-free products• Named the brand Mightylicious to create a fun, positive image instead of clinical packaging common in gluten-free products• Created Charlie the non-binary unicorn as a mascot that appeals to diverse audiences• Financed her business through credit cards, small business loans, and eventually raised $5 million through crowdfunding• Recently expanded product line to include specialized flour blends and brownies• Products available in Kroger, Walmart, and natural food stores across the countryVisit mightylicious.com to order products shipped to all 50 states (free shipping on orders of 3+ bags) or find them on Amazon and in retailers nationwide. Use promo code MIGHTYHOLIDAY for 20% off on Amazon. Thank you for listening. Please subscribe to this podcast and share with a friend. If you would like to know more about my services, please message at fueledbyleo@gmail.comMy YouTube Channel https://www.youtube.com/channel/UC0SqBP44jMNYSzlcJjOKJdg

In this conversation, we dive into the complexities of thyroid health, particularly focusing on hypothyroidism and its impact on women's health. Dr. Horniman shares her personal journey of diagnosis and the challenges she faced with traditional medical approaches. We discuss the importance of understanding the thyroid's role in overall health, the connection between diet and thyroid function, and the effects of menopause on thyroid health. The conversation emphasizes the need for personalized care and the importance of finding the right practitioner. Additionally, we explore dietary considerations, the role of intermittent fasting, and the necessity of resistance training for maintaining health as women age. Dr. Horniman also provides practical solutions and resources for those struggling with thyroid issues, highlighting the significance of a holistic approach to health.   Time Stamps:   (10:03) The Journey to Diagnosis and Personal Story (19:34) Hormonal Changes: Perimenopause and Menopause Effects (23:55) Navigating Lab Tests and Optimal Health (26:58) Dietary Approaches for Thyroid Health (30:08) The Impact of Gluten on Health (32:00) Common Symptoms in Women with Thyroid Issues (33:21) Navigating the Healthcare System for Thyroid Treatment (35:29) The Importance of Specialized Care in Functional Medicine (38:19) Red Flags in Functional Medicine Practices (42:37) Intermittent Fasting and Its Effects on Thyroid Health (45:21) The Role of Resistance Training for Women (49:28) Supplement Options for Thyroid Health -------------------- Website: https://dramie.com/   Website: https://betterlifedoctor.com/   Instagram: https://www.instagram.com/dramiehornaman/ -------------------- Instagram: https://www.instagram.com/carolcovinofitness/ -------------------- My YouTube Channel: http://youtube.com/@carolcovinofitness -------------------- My Book:  FINDING PURPOSE IN THE PAUSE

In recent years, gluten-free diets have become more and more popular. No doubt you've seen “Free From” aisles in your local supermarket, and you can also get gluten-free items in health food shops or online. Some people have no choice but to adopt such a diet, because they have coeliac disease, a lifelong autoimmune condition which causes their body to attack its own tissue when gluten is consumed. According to Coeliac UK, the condition affects just 1% of the population. However, there have been claims that going gluten-free has benefits like weight loss, increased energy and improved overall health, but there's little in the way of research to back all that up. So, what is it about gluten that causes health problems ? Which foods contain gluten ? How can you tell if you really have Coeliac disease ? To listen to the last episodes, you can click here : ⁠What do I need to know before getting a tattoo?⁠ ⁠Is swallowing chewing gum dangerous?⁠ ⁠Could the human race become infertile?⁠ A Bababam Originals podcast. A podcast written and realised by Joseph Chance. First broadcast: 29/4/2023 Learn more about your ad choices. Visit megaphone.fm/adchoices

Easy & Fluffy Protein Pancake Recipe with 48g Protein Perfect for Women Over 40!Looking for the best protein pancake recipe that's actually healthy and satisfying? In this video, I'm showing you how to make my go-to high-protein pancakes—the ones I eat almost every single day. These are packed with 48g of quality protein, oats, collagen, and my #1 secret ingredient that adds fiber, omega-3s, and serious staying power.Whether you're trying to lose fat, boost energy, or stay full all morning, these pancakes deliver. This is the perfect protein breakfast for women over 40—especially if you're navigating hormonal changes, muscle loss, or just tired of boring meals.In this video, you'll learn:- How to make protein pancakes with oatmeal and UMP protein- The flaxseed benefit no one talks about- My favorite flavor combos (vanilla + graham cracker = magic)- Why these pancakes help curb cravings and support fat lossMacros per batch:✔️ 418 calories✔️ 48g protein✔️ Gluten-free✔️ Packed with fiber, collagen, and omega-3sEasy to prep, easy to love. Make them once and you'll want them on repeat.FOLLOW ME

Dietitians Leah Heigl and Aiden Muir quickfire some common claims surrounding nutrition for gut health, determining the myths from the facts.    (0:47) - Claim 1: Food Intolerance Tests  (1:40) - Claim 2: Probiotics for Gut Health (2:17) - Claim 3: Gluten is Bad for Gut Health (4:01) - Claim 4: More Fibre = Better (5:23) - Claim 5: Apple Cider Vinegar Cures Digestive Problems (7:14) - Claim 6: You Should Try Low FODMAP for Your IBS (8:56) - Claim 7: Artificial Sweeteners are Bad for Gut Health (12:17) - Claim 8: Carbs are Bad for Gut Health (12:56) - Claim 9: Fermented Foods are Good for Gut Health     WEBSITE:  https://www.idealnutrition.com.au/ PODCAST:  https://www.idealnutrition.com.au/podcast/ INSTAGRAM:  https://www.instagram.com/idealnutrition__/?hl=en     Our dietitians

Mike and the crew hit the road for a summer college tour in Indiana—finding not just great options for Jessica's future, but unforgettable food along the way! Between campus visits, they chased down dedicated gluten-free havens, pizza and pasta worth writing home about, a gummy bear factory sugar rush, and plenty of classic family road-trip shenanigans.

El Mundo de Cabeza - Camila Vela, gluten y salud inmunitaria by FM Mundo 98.1

A recent study published in The Italian Journal of Rheumatology suggests that a gluten free diet could be a promising approach to alleviating fibromyalgia pain and symptoms.Read more about the study here: https://healthnews.com/news/gluten-free-diet-fibromyalgia/?fbclid=IwAR39fWVJvsp9Ud84jGfbj7hDHIJatj3-PQgnCR4E9Zu2hoL7bpJcj5L9430I would love to hear from you! Leave your messages for Andrea at contact@baltimoreglutenfree.com and check out www.baltimoreglutenfree.comInstagramFacebookGluten Free College 101Website: www.glutenfreecollege.comFacebook: http://www.Facebook.com/Glutenfreecollege Hosted on Acast. See acast.com/privacy for more information.

In this first episode of our deep-dive series, I'm breaking down the hidden connection between total toxic burden, molecular mimicry, and autoimmune conditions like Hashimoto's thyroiditis. We'll explore: How living with mold toxins, chemicals, heavy metals, and infections keeps your immune system stuck in overdrive Why toxic burden overload can push your body into autoimmune mode — even if your labs were normal for years The science of molecular mimicry and how gluten, viruses, and environmental triggers can “trick” your immune system into attacking your thyroid Why a gluten-free diet is non-negotiable for thyroid autoimmunity — and how even a single exposure can keep the immune attack going for months The role of gut health, nutrient deficiencies, and detox pathways in calming the autoimmune fire This isn't just about managing symptoms — it's about finding and removing the root cause triggers so your body can regain immune tolerance and repair itself. If you've been told “your labs look fine” but you still feel tired, inflamed, or foggy, Part One will help you connect the dots and see why true thyroid healing starts far beyond the thyroid itself.

This week on Facebook: a poster became concerned after googling if a ham product was gluten free. The AI overview stated that the animal feed contained gluten and therefore it wasn't gluten free even though the product had no gluten-containing ingredients.This topic has come up and Beyond Celiac has addressed it a number of times. On the topic of whether beef from conventionally-raised, grain-finished cattle may contain gluten to date, basic principles of ruminant digestion have been cited in support of the prevailing expert opinion that beef is inherently gluten-free.Meat is naturally gluten free. Plain, fresh cuts of meat, including beef, poultry (chicken, turkey, etc), rabbit, lamb and fish/seafood meat, are all gluten free. However, be careful with breaded or floured meats, which typically contain wheat and therefore gluten.Read more here.I would love to hear from you! Leave your messages for Andrea at contact@baltimoreglutenfree.com and check out www.baltimoreglutenfree.comInstagramFacebookGluten Free College 101Website: www.glutenfreecollege.comFacebook: http://www.Facebook.com/Glutenfreecollege Hosted on Acast. See acast.com/privacy for more information.

Cerramos la semana hablando de tres temas que dan para mucho: hidratos, gluten y almidón resistente.Empecemos por los hidratos. No, los hidratos no engordan por sí solos. Engorda el exceso de energía, venga de donde venga. Y de hecho, los hidratos son nuestra fuente principal de energía. El problema no está en la pasta o el arroz, sino en cómo los acompañamos, en las salsas, en el sedentarismo y en la cantidad total. El pan, las patatas, las legumbres, el arroz, el boniato… todo esto no solo no es malo, sino que es saludable. Lo que no necesitamos son bollería, azúcares añadidos y ultraprocesados.El gluten: si no tienes celiaquía ni sensibilidad diagnosticada, no hay ninguna razón para quitarlo. Evitarlo sin necesitarlo puede hacer que tu dieta sea más restrictiva, más cara y menos variada, además de dificultar un diagnóstico en caso de que lo necesites en el futuro. Y por último, el almidón resistente: ese “nuevo” superingrediente que en realidad siempre ha estado ahí. ¿Qué es? Es una forma de almidón que no se digiere en el intestino delgado, llega al colon y alimenta a nuestra microbiota. Lo puedes encontrar, por ejemplo, en patata cocida y enfriada, en arroz enfriado, en legumbre, en plátano macho verde… Y sí, tiene beneficios: mejora la saciedad, el control glucémico y la salud digestiva. Así que no, los hidratos no son el enemigo. Hay mucha vida saludable en un buen plato de legumbre con arroz, una patata con piel, o una tostada integral con aguacate.Conviértete en un seguidor de este podcast: https://www.spreaker.com/podcast/comiendo-con-maria-nutricion--2497272/support.

On this episode of DOZ, I'll introduce a comprehensive master class on gluten-free living, emphasizing the importance of understanding gluten and its impact on health. I'll share my experiences witnessing the limitations of conventional medical approaches to autoimmune diseases, particularly those related to gluten sensitivity. Gluten is a significant factor in the rise of autoimmune diseases since the 1950s and we need a broader definition of gluten sensitivity beyond just wheat, barley, and rye. We'll also discuss the complexities of gluten reactions in individuals, the inadequacies of traditional testing methods, and the necessity for patients to engage in informed discussions with their healthcare providers about gluten sensitivity and its potential health implications.Gluten Sensitive?  Take the quiz & Join Our Community ▶https://www.glutenfreesociety.org/gluten-sensitivity-intolerance-self-test/Get my quick start guide on going gluten free: https://www.glutenfreesociety.org/how-to-go-gluten-free/Nutritional Crash Courses Playlist: https://www.glutenfreesociety.org/nutritionGet Gluten Free Supplements: https://www.glutenfreesociety.org/shop-home/No Grain No Pain the Book: https://www.glutenfreesociety.org/NoGrainNoPainGlutenology Masterclass (Ultimate Guide): https://glutenology.net/registrationTo connect with Dr. Osborne visit:On the web: https://drpeterosborne.com/Facebook: https://www.facebook.com/DoctorPeterOsborne/Pinterest: https://www.pinterest.com/docosborne/Instagram: https://www.instagram.com/drosborneTwitter: https://twitter.com/glutenologyRumble: https://rumble.com/c/c-3908832Podcast:Apple Podcasts: https://podcasts.apple.com/us/podcast/dr-osbornes-zone/id1706389688?uo=4Spotify: https://open.spotify.com/show/4Zdf07GgpRAVwlSsYvirXTAmazon Music/Audible: https://music.amazon.com/podcasts/20d71b2e-3554-4569-9d5b-4259785cdc94Google Podcasts: https://www.google.com/podcasts?feed=aHR0cHM6Ly93d3cuc3ByZWFrZXIuY29tL3Nob3cvNTkwNjcwNC9lcGlzb2Rlcy9mZWVkiHeart Radio: https://iheart.com/podcast/119388846*These statements have not been evaluated by the Food and Drug Administration. This video is not intended to diagnose, treat, cure or prevent any disease. It is strictly intended for educational purposes only.  Additionally, this information is not intended to replace the advice of your physician. Dr. Peter Osborne is one of the most sought after alternative and nutritional experts in the world. A Diplomate with the American Clinical Board of Nutrition, a graduate of Texas Chiropractic College, and a doctor of pastoral science, Dr. Osborne is one of the world's leading authorities on gluten, nutrition, and natural health.   He is the founder GlutenFreeSociety.org, one of the world's largest informational sites on gluten sensitivity.  In addition, he is the author of the best selling book, No Grain No Pain, published by Touchstone (Simon & Schuster).  His work has been featured by PBS, Netflix, Amazon, Fox, and many other nationally recognized outlets.  For more information, visit us at https://www.glutenfreesociety.org/  or call 281-903-7527

In this episode we shared some vital information on ways to “Power Up Immunity for Long Life with Aloe & E!” This natural knowledge - is extremely urgent in today's world of rising disease and early aging, especially in the unhealthy older adults and 50 and below including the Gen-Z 30 year old's, plus doctors are admitting - they don't have all the answers, even asking for more natural alternatives in some clinics.Our returning guest Karen Masterson Koch, CN understands health & wellness, and as a health educator, Clinical Nutritionist, (working one-on-one with patients), over 40 years, she has authored 2 health & nutrition books, [heavily referenced with worldwide research - about health and auto-immune disease, and much more a real pioneer - in Gluten and inflammatory conditions – over 130 she states, plus worked at various clinics in the late 70's- 80's including the famous Livingston Medical” Immunology & Allergy Clinic” in S. D., CA, - with the world renown Dr. Virginia Livingston MD.Today Karen will take some of the guesswork out of living a Long Life and briefly share on the basic factors involved in “Longevity for kids and adults”,  offering handouts on Global Research from top universities around the world findings; on the biochemical cellular level and selfcare, plus ALOE Shortcuts - to help prevent disease including troubled skin  so you can enjoy life to its fullest,  even losing weight, and answer why Vitamin E can be a great best friend with Aloe!Karen states that, “Seeing disease ridden bodies resolve, and patients live many years past their prognosis time healthier, > motivated her to continue her studies of reliable health research including on ALOE > that led her to develop ALOE LIFE, in 1991 – 35 yrs. ago and she calls Aloe - a shortcut back to healthier!!”GO TO www.aloelife.com for the complete line of products. And use health20 at check outfor RADIO DISCOUNTS 20% off ANY Aloe Life 17 products with bundles saving an extra 15%including the “Daily Greens Super Savings equals 50% Discount” at www.aloelife.com,  atcheckout use the code health20.  If you would like the free health handouts call 1-800-414-2563 or email orders@aloelife.com Aloe Life products are available nationwide in over 2200 health food stores & outlets including: Frazier Farms, Clark's, Mother's, NG, Lassen's stores, Amazon & online Vita Cost and more.

In this episode of the Get Strong podcast, we speaks with Dr. Anna Pleet, an internal medicine doctor passionate about using food as medicine. They explore the Mediterranean diet and lifestyle, discussing how cultural practices influence nutrition, the importance of quality ingredients, and the benefits of mindful eating. Dr. Pleet shares her journey from personal experiences with family health to her medical training in Italy, highlighting the differences in dietary habits and portion sizes between the US and Italy. The conversation emphasizes the holistic approach to health, integrating diet, movement, and mental well-being. In this engaging conversation, Dr. Anna Pleet discusses the nuances of pasta quality, the impact of gluten on health, and the importance of lifestyle choices as we age. She emphasizes the significance of food quality, family meals, and being present in our daily lives. Dr. Pleet encourages listeners to reflect on their daily habits and make small, impactful changes to enhance their overall quality of life. Food is often not considered as medicine in the US. Personal experiences with family health can shape one's view on nutrition. Nutrition education is lacking in medical training. Cultural practices influence dietary habits significantly. The Mediterranean diet is more about lifestyle than just food choices. Quality of ingredients plays a crucial role in health. Portion sizes in Italy are generally smaller than in the US. Eating habits in Italy promote slower, more mindful meals. The Mediterranean lifestyle includes social engagement and physical activity. A structured approach to meal planning can enhance health. Pasta quality varies significantly between the US and Italy. Traditional Italian pasta is often made from whole grain flour. Gluten intolerance can manifest differently for individuals. Listening to your body is crucial for health. Aging does not mean a decline in health; change is possible. Quality of ingredients in food affects health outcomes. Family meals and shared experiences enhance quality of life. Removing distractions during meals fosters better connections. Small daily reflections can lead to significant lifestyle changes. he Pasta Brands mentioned in this episode 1. La Molisana https://www.lamolisana.it/us/ 2. Rummo https://www.pastarummo.it/us/ Connect with Anna Pleet • YouTube: www.youtube.com/@annapleetmd • Facebook: https://www.facebook.com/annapleetmd • TikTok: https://www.tiktok.com/@annapleetmd • Instagram: https://www.instagram.com/annapleetmd

Darmgesundheit entscheidet, ob Energie fließt oder Alltag schwer fällt. Philipp Nedelmann verbindet Heilpraxis mit eigener Diagnostik und macht das Unsichtbare im Bauch sichtbar: SIBO, Leaky Gut und stille Entzündungen entziehen oft unbemerkt Kraft und Klarheit. Wenn Konzentration schwindet, der Kopf nie ganz frei ist oder diffuse Beschwerden zu Selbstzweifeln führen, beginnt hier echte Spurensuche. Ein Gespräch über Mut zur Auseinandersetzung mit dem, was uns täglich prägt – innen wie außen. Du erfährst... …wie Darmgesundheit beruflichen Erfolg beeinflusst …welche Rolle Mitochondrien für Energie und Leistung spielen …warum SIBO und Leaky Gut oft zusammenhängen …wie Atemtests und Stuhlproben zur Diagnose beitragen …welche Ernährungstypen die Darmgesundheit fördern __________________________ ||||| PERSONEN |||||

Mike and Cam are excited to welcome Dr. Maureen Leonard back to the podcast! Dr. Leonard is Clinical Director of the Center For Celiac Research and Treatment at Mass General Hospital for Children (MGHfC) and an Assistant Professor of Pediatrics at Harvard Medical School (HMS). Dr. Leonard shares an update on her groundbreaking work on the CDGEMM study, which follows infants from birth through childhood to learn more about the many factors that can contribute to the development of celiac disease. She shares her thoughts on some of the other exciting advancements that are taking place in celiac research and treatment. Plus, Mike and Cam find out about how she navigates her busy life as a doctor living with celiac disease.

If your child is anxious, reactive, or easily dysregulated, it might be time to look at what's on their plate. I talk with parents every day who feel stuck, not realizing that diet can be a fast, powerful way to regulate the nervous system.In this episode, I share the top 3 foods that make anxiety worse—and how small swaps can lead to big changes in behavior, mood, and emotional control.Why does my child crash after eating sugary snacks?Sugar and processed carbs are everywhere. And honestly? They're one of the most common triggers I see in anxious kids. These foods cause blood sugar spikes, followed by a crash that fuels anxiety, irritability, and mood swings.They also disrupt neurotransmitters like serotonin and GABA, which are key for staying calm and focused. And let's not forget the gut—simple carbs and added sugars increase inflammation, which affects both digestion and brain function.I've seen families swap out cereal and juice for things like turkey roll-ups or apples with nut butter—and notice calmer behavior that same day.What works: Combine healthy fats and proteins with carbs to avoid blood sugar crashes. That might look like yogurt with berries or a smoothie made with real fruit and nut butter.If you're tired of walking on eggshells or feeling like nothing works…Get the FREE Regulation Rescue Kit and finally learn what to say and do in the heat of the moment.Become a Dysregulation Insider VIP at www.drroseann.com/newsletter and take the first step to a calmer home.Are food dyes and additives making my child's anxiety worse?Yes. Dyes like Red 40 and additives like aspartame and MSG can overstimulate the nervous system, especially in sensitive or neurodivergent kids. These ingredients are commonly found in snacks, drinks, and even vitamins—and they've been linked to:Poor sleepDifficulty focusingIrritability and mood swingsOne mom told me her daughter would be “out of control for days” after eating just one candy with dye. After cutting it out completely, she saw a major shift in her child's mood and behavior.What to avoid: Neon-colored snacks, sodas, artificial sweeteners, and anything with a long ingredient list.What to try instead: Naturally colored fruits, freeze-dried snacks, or a simple homemade trail mix with seeds, coconut flakes, and a bit of dark chocolate.Can gluten really affect anxiety symptoms?In short—yes. Gluten, especially in the U.S., is often sprayed with pesticides that disrupt the gut and trigger inflammation, which can worsen symptoms of anxiety and even panic attacks.I've seen kids with undiagnosed gluten sensitivity deal with years of anxiety before we finally traced it back to their diet. My own nephew's anxiety improved after discovering he had celiac disease.The good news: There are tons of gluten-free options now—from brown rice to almond flour crackers to coconut wraps. You don't have to go without—just make smarter swaps.Can changing diet actually help reduce anxiety?Absolutely. Making food changes doesn't mean perfection or doing everything at once. But removing just one of these triggers—sugar, additives, or gluten—for 30 days can help your child sleep better, focus longer, and feel less anxious.Stick with whole foods, healthy fats, protein, and complex carbs. Be consistent. Even small changes, when done regularly, can have a powerful calming effect on the nervous system.

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Did you know that July is Disability Pride Month? One of our amazing Reach Beyond Celiac Ambassadors Ilana C. reached out to host a disability pride roundtable episode with myself and other Reach Beyond Celiac ambassadors Ella S. and Tara P. We had an amazing conversation about what it means to have celiac disease in a world designed for people who can eat gluten, and a bit of history and our thoughts on disability pride. Ilana also shares some stories of legal cases regarding celiac disease and the gluten-free diet. Listen to hear more! You can find all episodes of Celiac Straight Talk anywhere you listen to podcasts and on our website at BeyondCeliac.org. If you want to get involved with the Reach Beyond Celiac Ambassador program, email Valerie Kraft at vkraft@beyondceliac.org. Thanks so much for listening!  

Cette semaine, je suis avec Jack Capt, le boulanger du village de Moiry, dans le Jura vaudois. Jack m'a accueilli dans son four banal qui date de 1848. Depuis une dizaine d'années, c'est désormais lui qui le fait revivre chaque semaine. Mais plus qu'un four, c'est une quête qu'il a rallumée. Car en pétrissant, Jack cherche. Il cherche à faire un pain qui lui ressemble. Pour cela, il utilise des farines obtenues à partir d'anciennes variétés de grains locaux retrouvés et replantés, de l'eau de source, du sel non raffiné et du levain naturel qui fait lever la pâte, sans adjonction de levure industrielle. C'est ainsi qu'il œuvre : avec lenteur, avec ferveur, avec cœur, avec douceur. Et déjà, en façonnant sa pâte, il se prépare à la joie de partager la saveur de son pain. Comment faire un pain vivant ?  C'est la question de la semaine.

I read a life changing book this summer. It's been sooo good for my mental health and my body, putting into practice the specific type of journaling the author teaches on in the book. If your emotions and nervous system have felt chaotic and out of control, this episode is for you! God truly does want us well, body AND mind and journaling is a such a gift from the Lord for emotional AND physical health. We chat today:What exactly is raw journaling? How to do it, the benefits?The skill I didn't have until now that for years left me feeling emotionally unwellWhat does it practically look like to “feel your feelings?”How I learned to not fear uncomfortable emotions like disappointmentWhat is the Mind Body approach to wellness? Does it line up with scripture? How to regulate your nervous system, work through suppressed emotions and memories/trauma to feel better mentally and physically Bible verses about God caring about our mental healthBible verses about writing hard things down, paving the room for loveBible verses about our emotions impacting our physical bodiesHow to approach journaling WITH God and mediation as wellMy Christian approach to MindBody healing Can God use non Christians to help us? (spoiler alert: yup!)Resources mentioned:Mind Your Body bookSoulspace Prayer & Meditation AppSabbath episodes:Different Types of Rest for Well-Rounded WellnessThe Healthy Habit of Weekly Sabbath with Tiffany Jo BakerWhy Rest is Essential to Thrive & Tips to Sabbath Well!Healing testimony episodes:How Jesus Healed Me of Dairy, Gluten, Citrus & Peanut IntolerancesWhy Jesus Healed My Body Last Week (of severe shoulder pain & trouble breathing outside)Why a Headache was Healed on Day 4 and Not Day 1 (God revealed I had THIS wrong mindset preventing my healing)The Identity Shift that Unlocked Asthma HealingOther past episodes mentioned: Why Crying is HealthyWhy I'm Certain Based on Scripture that God Wants Everyone HealthyWhy it's Illegal for Sickness to Live in the Body of a BelieverWhen Your Heart Hurts (Emotional Healing 101)Resources mentioned:  Miriam: Leprosy and a Bad Case of Spiritual Ego articleConnect with Nyla:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠IG⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Nyla's second podcast, On the Job with God Christian Business Podcast

In this solo episode of the Bendy Bodies Podcast, Dr. Linda Bluestein tackles a series of complex listener questions originally submitted by clinicians after her guest appearance on The Curbsiders internal medicine podcast. From the flaws in the EDS diagnostic criteria to the misunderstood role of MTHFR gene (methylenetetrahydrofolate reductase), SVT (supraventricular tachycardia), celiac disease, and mast cell medications, she offers guidance, clarity, and practical advice. She also digs into how to find a provider who actually understands dysautonomia and shares personal hacks that empower patients to ask smarter questions during appointments. This episode is a toolkit for patients and providers alike, packed with real-world insights you won't want to miss. Takeaways: Why Beighton scoring alone doesn't cut it for diagnosing EDS The truth about MTHFR variants and their link to EDS The overlap between SVT, POTS, and when to worry What to ask your doctor if you're not sure they "get" dysautonomia A breakdown of meds like LDN, ketotifen, and cromolyn—and who they help most References: The Curbsiders Podcast EP 480 - Hypermobility with Dr. Linda Bluestein: https://thecurbsiders.com/curbsiders-podcast/480-hypermobility-with-dr-linda-bluestein https://pubmed.ncbi.nlm.nih.gov/38523329/?utm_source=chatgpt.com hEDS Diagnostic Criteria Checklist Red Flags Guide (credit: Clair A. Francomano, MD): https://www.bendybodiespodcast.com/p/redflags/ Hope for Hypermobility Article: https://www.nursingcenter.com/cearticle?an=00587875-202304000-00001&Journal_ID=3402523&Issue_ID=6649307 Substack: https://open.substack.com/pub/hypermobilitymd/p/navigating-treatment-for-hedshsd Find the episode transcript here Bendy Bodies EP 133: How Internists Think About Complex Illness with Dr. Matthew Watto: https://www.bendybodiespodcast.com/how-internists-think-about-complex-illness-with-dr-matthew-watto-ben-133/ Bendy Bodies EP 139: Hidden Histamine Threats with Dr. Theoharis Theoharides: https://www.bendybodiespodcast.com/hidden-histamine-threats-with-dr-theoharis-theoharides-ep-139/ Cromolyn Douche Article: https://pubmed.ncbi.nlm.nih.gov/30964355/ https://www.bendybodiespodcast.com/videos/connective-tissue-disorders-and-lipedema-with-karen-herbst-md/ LDN episode: https://www.bendybodiespodcast.com/lower-your-eds-pain-office-hours-ep-138/ LDN resource: https://www.bendybodiespodcast.com/p/low-dose-naltrexone-ldn-for-chronic-pain-eds/ Want more Dr. Linda Bluestein, MD? Website:  ⁠⁠https://www.hypermobilitymd.com/⁠⁠. YouTube: ⁠⁠⁠youtube.com/@bendybodiespodcast⁠⁠⁠  Instagram: ⁠⁠⁠https://www.instagram.com/hypermobilitymd/⁠⁠⁠  Facebook: ⁠⁠⁠https://www.facebook.com/BendyBodiesPodcast⁠⁠⁠  X: ⁠⁠⁠https://twitter.com/BluesteinLinda⁠⁠⁠  LinkedIn: ⁠⁠⁠https://www.linkedin.com/in/hypermobilitymd/⁠⁠⁠  Newsletter: ⁠⁠⁠https://hypermobilitymd.substack.com/⁠⁠⁠ Shop my Amazon store ⁠⁠⁠https://www.amazon.com/shop/hypermobilitymd⁠⁠⁠ Thank YOU so much for tuning in. We hope you found this episode informative, inspiring, useful, validating, and enjoyable. Join us on the next episode for YOUR time to level up your knowledge about hypermobility disorders and the people who have them. Join YOUR Bendy Bodies community at ⁠⁠https://www.bendybodiespodcast.com/⁠⁠. YOUR bendy body is our highest priority! Use this affiliate link for Algonot to get an extra 5% off your entire order: ⁠⁠https://algonot.com/coupon/bendbod/⁠⁠ Learn more about Human Content at ⁠⁠⁠http://www.human-content.com⁠⁠⁠ Podcast Advertising/Business Inquiries: ⁠⁠⁠sales@human-content.com⁠⁠⁠ Part of the Human Content Podcast Network FTC: This video is not sponsored. Links are commissionable, meaning I may earn commission from purchases made through links Learn more about your ad choices. Visit megaphone.fm/adchoices

Mike and Cam are traveling again and it's a crazy coincidence that they are both in Wisconsin the same weekend! Cam goes camping and has a great time, but discovers a crafty critter has invaded his campground, making off with some of his best gluten free goodies. Meanwhile, Mike heads to Oconomowoc, Wisconsin for an exciting softball tournament with his daughters. The guys share great info about the places they found to eat and some travel tips, including why a putter might be a handy tool at a campsite.

Her antibodies were high, her gut was off and surgery was on the table. So she started asking what was really driving her symptoms.Alexandria was told she had the antibodies for both Graves' and Hashimoto's in 2017 and initially followed conventional advice, including methimazole. But after facing the possibility of thyroid removal, she explores deeper root causes. This health audit traces the progress she's made with dietary changes, gut support, and lifestyle shifts and the imminent questions as she prepares for a future pregnancy. We discuss why her antibody levels dropped, where she's still seeing symptoms, and what steps might help her move forward without fully relying on medication.Managing your thyroid but curious about alternative support options? Listen to this episode!Episode Timeline: 00:00 – Episode Overview01:44 – Podcast Intro02:16 – Meet Alexa and her Diagnosis 03:00 – Seeking Alternatives to Thyroid Removal04:42 – Impact of gluten-free and AIP diets06:00 – Goiter changes with diet06:44 – Dairy and food tradeoffs07:14 – Antibody testing history08:03 – Gut support: HCl, Rifaximin, colostrum09:18 – SIBO diagnosis and food sensitivities10:42 – Gluten, permeability, and testing limitations11:33 – Lifelong gut issues and acid blocker use13:23 – Apple cider vinegar and digestive strategies15:19 – Pregnancy while on medication16:00 – Detox planning before conception18:32 – Stool test, travel, and GI infections19:19 – SIBO, food poisoning, and motility damage22:16 – AIP next steps and testing decisions23:52 – Podcast Outro24:13 – Final Thoughts and RecommendationsFree resources for your thyroid healthGet your FREE Thyroid and Immune Health Restoration Action Points Checklist at SaveMyThyroidChecklist.comHigh-Quality Nutritional Supplements For Hyperthyroidism and Hashimoto' s Have you checked out my new ThyroSave supplement line? These high-quality supplements can benefit those with hyperthyroidism and Hashimoto's, and you can receive special offers, along with 10% off your first order, by signing up for emails and text messages when you visit ThyroSave.com. Do You Want Help Saving Your Thyroid?Click Here  to access hundreds of free articles and blog posts.Click Here for Dr. Eric's YouTube channelClick Here to join Dr. Eric's Graves' disease and Hashimoto's groupClick Here to take the Thyroid Saving Score Quiz Do You Want Help Saving Your Thyroid? Click Here to access hundreds of free articles and blog posts. Click Here for Dr. Eric's YouTube channel Click Here to join Dr. Eric's Graves' disease and Hashimoto's group Click Here to take the Thyroid Saving Score Quiz Click Here to get all of Dr. Eric's published booksClick Here to work with Dr. Eric

Send us a textDr. Deanna L. Kelly is a Professor of Psychiatry at the University of Maryland Baltimore School of Medicine and Affiliate Professor in the School of Pharmacy. She is currently the Director and Chief of the Treatment Research Program at the Maryland Psychiatric Research Center.Dr. Kelly has led and been involved in numerous clinical trials in schizophrenia and severe mental illness and has been active in psychopharmacology research for almost 25 years.Dr. Kelly has co-authored and authored 20 books and book chapters, published over 220 peer-reviewed articles, presented over 250 scientific posters and has given over 175 invited lectures.She has co-authored four editions of the book entitled Pharmacologic Treatment of Schizophrenia, and authored the Schizophrenia chapter for Pharmacotherapy, Principles and Practice. In 2017, she was awarded the prestigious Maltz Prize for Innovative and Promising Schizophrenia Research by the Brain and Behavior Research Foundation.Her latest book, co-authored with Dr. Jessica A. Hellings and Sharon Pugh, is called Get Your Brain Off Grain: How A Gluten-Free Diet Could Improve your Mental and Neurological HealthFind Dr. Deanna Kelly at-LK- Deanna Kelly, MDTW- @ProfDeannaKIG- @dr.deanna.kellyhttps://www.medschool.umaryland.edu/profiles/kelly-deanna/Metabolic Mind- Why Did the Maryland Health Department Halt a Critical Schizophrenia Study? A Conversation with Dr. Deanna KellyFind Boundless Body at- myboundlessbody.com Book a session with us here!

It's official—I'm no longer gluten-free.After 16 years of strict adherence (and evangelizing about the benefits of a gluten free diet), I've reintroduced gluten into my life. It's been a surprising and liberating part of my healing journey.In this episode, I share my personal story of overcoming fear around gluten and offer guidance for those considering reintroductions—especially if you're gluten-sensitive.FYI – this isn't advice for anyone with Celiac or a wheat allergy. But if you've got gluten sensitivity and find yourself questioning long-held food restrictions, this episode is for you.Because healing isn't always about cutting more out—it's about reclaiming what truly nourishes you.⭐️Mentioned in This Episode:- See all the references

288: Can you heal autoimmune disease, gut issues, asthma, sinus issues and restore vitamin efficiencies all from making your own freshly milled bread? That's the claim of Sue Becker who has disrupted the industrial bread making industry with her freshly milled bread recipes. Sue and her family are living proof that you can eat gluten, carbs, and enjoy bread again all while improving your health and immune system by the way you make your bread, even if you can't have gluten. Industrial bread and flour on the store shelves are not what you think and today we're exposing and explaining why that is. We talk about how enriched flour is a scam and actually making your health worse and creating an imbalance, not to mention these "vitamins" added are actually synthetic. Sue also shares her secret in how to make freshly milled bread and all you need is a grain mill to make muffins, tortillas, pancakes, waffles, and yes, bread! You don't have to be a baker to make such a simple staple in everyone's home, everything you need to know is shared in this episode.  Topics Discussed: → Can you lose weight eating bread?  → The history of how bread in the USA changed for the worse → The connection between the rise of industrial bread and chronic disease → How freshly milled bread can help heal → Can people heal asthma, sinus issues, chronic headaches, and digestive issues by eating a certain type of bread?  → Is gluten the enemy?  → Is typical sourdough the healthiest bread out there?  → Are all breads on store shelves destroying our gut?  → Is all flour including organic and sprouted stripped of nutrients?  → Do grains actually expire? → How we should store grains properly → Why “enriched” flour is harming us → Synthetic vitamins are being added to our flour and bread → What's the deal with bugs in our flour? → How to make freshly milled bread → Equipment you need to make bread → Classes and courses to learn → Where to buy grains As always, if you have any questions for the show please email us at digestthispod@gmail.com.  And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app.  Sponsored By:  → LMNT | Get your FREE sample pack with any LMNT purchase at drinklmnt.com/DIGEST →Equip Foods | Code DIGEST gets you 20% off at Equipfoods.com/digest → Armra | Use code DIGEST for 15% off at tryarmra.com/digest Connect with Sue Becker → Website → Facebook → Instagram → YouTube  Check Out Bethany: → Bethany's Instagram: @lilsipper → YouTube → Bethany's Website → Discounts & My Favorite Products → My Digestive Support Protein Powder → Gut Reset Book  → Get my Newsletters (Friday Finds)

New study shows mood, attention, brain function improvements after 2-week smartphone “fast”; Natural ways to combat the pain of neuropathy; Solutions for painful swollen lower extremities; Omega-3 reduces depression in bipolar disease; Berberine for blood sugar control; Study demonstrates comprehensive lifestyle program reverses cognitive decline; NSAIDs for knee pain—more is not better; Nighttime pistachio snack curbs pre-diabetes.

Even the best thyroid protocol might stall if your gut hasn't been addressed.In this episode, we take a closer look at seven common gut-related roadblocks that can interfere with thyroid recovery. That includes foods like gluten, grains, and nightshades but also deeper layers like low stomach acid, gut infections, and hidden stress. You'll also hear about environmental factors such as glyphosate and xenoestrogens that erode gut integrity over time.Overall, it's about understanding what could be getting in the way, and making thoughtful shifts where it makes sense. Healing the gut is often a foundational step, especially for autoimmune thyroid conditions.If you've ruled out the usual thyroid suspects but still feel off, this could help explain why. Tune in now!Episode Timeline: 0:01 – Episode Overview1:02 – Podcast Intro1:35 – Gluten and Leaky Gut3:44 – Gluten vs. Glyphosate?5:14 – Grains That Stress the Gut6:50 – Nightshades, Nuts, and Seeds9:08 – Dairy and Legumes Explained11:11 – Alcohol's Impact on the Gut15:01 – Low Stomach Acid Explained16:35 – Betaine HCl and Gut Health18:57 – Chronic Stress and Digestion20:31 – Vagus Nerve and Stress Tools21:20 – Gut Infections and Overgrowth23:11 – Candida, Parasites, and SIBO25:16 – Environmental Toxins and Gut27:05 – Medications That Impact the Gut27:57 –  Podcast Outro28:17 –  Takeaways and Final ConclusionMentioned In The Episode:No Grain, No Pain - Dr. Peter OsborneThe Hyperthyroid Healing Diet: Osansky, EricWhat Is the Plant Paradox Diet, and Does It Work?Free resources for your thyroid healthGet your FREE Thyroid and Immune Health Restoration Action Points Checklist at SaveMyThyroidChecklist.comHigh-Quality Nutritional Supplements For Hyperthyroidism and Hashimoto'sHave you checked out my new ThyroSave supplement line? These high-quality supplements can benefit those with hyperthyroidism and Hashimoto's, and you can receive special offers, along with 10% off your first order, by signing up for emails and text messages when you visit ThyroSave.com. Do You Want Help Saving Your Thyroid? Access hundreds of free articles at www.NaturalEndocrineSolutions.com Visit Dr. Eric's YouTube channel at www.youtube.com/c/NaturalThyroidDoctor/ To work with Dr. Eric, visit https://savemythyroid.com/work-with-dr-eric/

Today, this is what's important: Anders birthday, young people, AI, Top Five, viral people, gluten, red light therapy, pain, Bottle Rock festival, politicians, action heroes, & more.See omnystudio.com/listener for privacy information.