Podcasts about nourishes

What if we told you it was possible to eliminate eczema with food as medicine? In this inspiring episode, we sit down with Andra McHugh, founder of Eczema Kids and host of the Eczema Kids Podcast, to explore how food-as-medicine can transform eczema from a lifelong battle into a healing journey. Andra shares her personal story of navigating her children's severe eczema and how it led her to uncover the powerful connections between gut health, inflammation, and the skin. Together, we discuss the functional nutrition tools and toxin-free lifestyle strategies that can help families ditch steroids and endless trial-and-error in favor of true, lasting healing. In this episode, Andra introduces her Eczema Elimination Method, a practical, family-centered approach to calming inflamed skin, improving sleep, and restoring balance from the inside out. Listeners will walk away with a deeper understanding of the root causes of eczema and the hope that with the right foods and daily habits, clear skin is absolutely possible. Whether you're a parent feeling helpless or a practitioner looking for a functional framework, this conversation offers both the science and the encouragement to heal eczema naturally. About Andra McHugh:  Andra McHugh is the founder of Eczema Kids and host of the Eczema Kids Podcast. She helps families change the trajectory of their children's health by eliminating eczema, restoring gut balance, and lowering inflammation — all without steroids, endless guesswork, or overwhelm.   As a mom of four, two of whom struggled with severe eczema, Andra understands both the heartbreak and the exhaustion parents face. Out of that experience, she created the Eczema Elimination Method, a step-by-step system that equips families with simple food-as-medicine strategies, toxin-free lifestyle shifts, and soothing routines that actually work.   Through her podcast, programs, and line of organic skincare, Andra gives parents the tools and confidence to restore calm skin, better sleep, and thriving health — changing not just the skin, but the future of the whole family.   Also in this episode:  Andra's Story What are the root causes of eczema? The gut health connection My Natural C-Section GI Map Stool Test MRT Food Sensitivity Test Top Supplements for Eczema GI Immune Builder provides immunoglobulins to prime the gut in response to bacteria, virus, and aid in reducing reactivity to foods. This is our go-to especially for babies with eczema adding ½ scoop to breastmilk bottle prior to introducing solids! GI Lining Support provides l-glutamine, DGL, and licorice root to support gut lining integrity serving to seal leaky gut and reduce inflammatory gut response.  Rebuild Spectrum Probiotic this multistrain probiotic has S. Boulardi which protects against gut infection and yeast overgrowth in the body. This has been a great tool for breastfeeding mamas and can be added to a bite of food or opened into a bottle. Digestaid provides digestive enzymes to break down foods making them less inflammatory and reducing food sensitivity. Digestaid is great for breastfeeding mamas to reduce reactivity and sensitivity for baby in breastmilk.  Food triggers for eczema Conventional approaches  Advocating for Safe and Effective Disinfectants at work and schools Topical Approaches to eczema Skin Comfort Trio Food as medicine for eczema Where to find more about Andra's approach eczemakids.com Eczema Elimination Method   Sponsors for this episode:  This episode is sponsored by Toups & Co, makers of 100% natural skincare and makeup featuring ingredients like grass-finished tallow, organic botanicals, and organic cold pressed plant oils. They never use synthetic chemicals, toxins, fillers, artificial colors or synthetic fragrances. They are a family-owned brand committed to natural living and ingredient transparency--guided by the same unwavering commitment to purity and quality that has changed their own family's health for the better. Carefully selected powerful organic ingredients that nourish for your best skin health. Nourishes with essential fatty acids to balance the skin's microbiome. Use code ALIMILLERRD to save. 

The crowds who followed Jesus were hungry, but they were seeking a handout that would only last a day. Jesus responded with perhaps his most challenging, shocking, and life-giving teaching: He is the Bread of Life. As we consider John 6:47–59, we will consider how this Bread from heaven is a gift which sustains and nourishes those who receive it by faith. We consider three things from this text: 1. The Bread of Life is a Gift From Heaven (vv. 48–51) 2. The Bread of Life Sustains and Nourishes (vv. 57–58) 3. The Bread of Life Must Be Received (vv. 44–47)

Join Nailea and Justus at the table with Dr. Christopher Gardner.A leading expert in nutrition science and plant-based health, Dr. Gardner shares what we get wrong about dieting, why wellness is about more than just the willpower to not eat sugary foods, and how food can be a tool for both personal and world healing. Whether you're vegan-curious or just confused by conflicting nutrition advice, this episode offers clarity and compassion backed by real research. Enjoy!EASE:Instagram: https://www.instagram.com/ease/?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw%3D%3D#TikTok: https://www.tiktok.com/@easeradio?is_from_webapp=1&sender_device=pcSpotify: https://open.spotify.com/show/51x8OhqmT9r3HLyenR52ER?si=aac3f673d17243f7NAILEA:Instagram: https://www.instagram.com/naileadevora/?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw%3D%3D#TikTok: https://www.tiktok.com/@billlnai?is_from_webapp=1&sender_device=pcYouTube: https://www.youtube.com/naileadevoraDR. CHRISTOPHER GARDNER:Instagram: https://www.instagram.com/cgardnerphd/?hl=enTwitter: https://x.com/gardnerphd?lang=enResearch Page: https://med.stanford.edu/profiles/christopher-gardnerSegments:00:00 - Introduction00:36 - Guest Biography From Nailea02:06 - Dr. Gardner's History with Diets06:37 - Better Ways to Eat Meat10:05 - Time to Start Your Food Journey!16:00 - Food Label Confusion18:24 - The Problem with Over-processing 20:38 - The Truth About Red 4021:10 - Advice for Those About to Start a New Diet24:00 - Learning From Other Cultures27:24 - Affording Healthy Diets31:40 - Preventing Heart Disease33:49 - Audience Questions37:12 - Disordered Eating40:33 - How Can the Way We Think About Food Bring Us Ease?

In this episode I speak with Dr Andy Turnbull from City congregation in Oxford!

An avalanche of information besets us on what to eat. It comes from the news, from influencers of every ilk, from scientists, from government, and of course from the food companies. Super foods? Ultra-processed foods? How does one find a source of trust and make intelligent choices for both us as individuals and for the society as a whole. A new book helps in this quest, a book entitled Food Intelligence: the Science of How Food Both Nourishes and Harms Us. It is written by two highly credible and thoughtful people who join us today.Julia Belluz is a journalist and a contributing opinion writer for the New York Times. She reports on medicine, nutrition, and public health. She's been a Knight Science Journalism Fellow at MIT and holds a master's in science degree from the London School of Economics and Political Science. Dr. Kevin Hall trained as a physicist as best known for pioneering work on nutrition, including research he did as senior investigator and section chief at the National Institutes of Health. His work is highly regarded. He's won awards from the NIH, from the American Society of Nutrition, the Obesity Society and the American Physiological Society. Interview Transcript Thank you both very much for being with us. And not only for being with us, but writing such an interesting book. I was really eager to read it and there's a lot in there that people don't usually come across in their normal journeys through the nutrition world. So, Julia, start off if you wouldn't mind telling us what the impetus was for you and Kevin to do this book with everything else that's out there. Yes, so there's just, I think, an absolute avalanche of information as you say about nutrition and people making claims about how to optimize diet and how best to lose or manage weight. And I think what we both felt was missing from that conversation was a real examination of how do we know what we know and kind of foundational ideas in this space. You hear a lot about how to boost or speed up your metabolism, but people don't know what metabolism is anyway. You hear a lot about how you need to maximize your protein, but what is protein doing in the body and where did that idea come from? And so, we were trying to really pair back. And I think this is where Kevin's physics training was so wonderful. We were trying to look at like what are these fundamental laws and truths. Things that we know about food and nutrition and how it works in us, and what can we tell people about them. And as we kind of went through that journey it very quickly ended up in an argument about the food environment, which I know we're going to get to. We will. It's really interesting. This idea of how do we know what we know is really fascinating because when you go out there, people kind of tell us what we know. Or at least what they think what we know. But very few people go through that journey of how did we get there. And so people can decide on their own is this a credible form of knowledge that I'm being told to pursue. So Kevin, what do you mean by food intelligence? Coming from a completely different background in physics where even as we learn about the fundamental laws of physics, it's always in this historical context about how we know what we know and what were the kind of key experiments along the way. And even with that sort of background, I had almost no idea about what happened to food once we ate it inside our bodies. I only got into this field by a happenstance series of events, which is probably too long to talk about this podcast. But to get people to have an appreciation from the basic science about what is going on inside our bodies when we eat. What is food made out of? As best as we can understand at this current time, how does our body deal with. Our food and with that sort of basic knowledge about how we know what we know. How to not be fooled by these various sound bites that we'll hear from social media influencers telling you that everything that you knew about nutrition is wrong. And they've been hiding this one secret from you that's been keeping you sick for so long to basically be able to see through those kinds of claims and have a bedrock of knowledge upon which to kind of evaluate those things. That's what we mean by food intelligence. It makes sense. Now, I'm assuming that food intelligence is sort of psychological and biological at the same time, isn't it? Because that there's what you're being told and how do you process that information and make wise choices. But there's also an intelligence the body has and how to deal with the food that it's receiving. And that can get fooled too by different things that are coming at it from different types of foods and stuff. We'll get to that in a minute, but it's a very interesting concept you have, and wouldn't it be great if we could all make intelligent choices? Julia, you mentioned the food environment. How would you describe the modern food environment and how does it shape the choices we make? It's almost embarrassing to have this question coming from you because so much of our understanding and thinking about this idea came from you. So, thank you for your work. I feel like you should be answering this question. But I think one of the big aha moments I had in the book research was talking to a neuroscientist, who said the problem in and of itself isn't like the brownies and the pizza and the chips. It's the ubiquity of them. It's that they're most of what's available, along with other less nutritious ultra-processed foods. They're the most accessible. They're the cheapest. They're kind of heavily marketed. They're in our face and the stuff that we really ought to be eating more of, we all know we ought to be eating more of, the fruits and vegetables, fresh or frozen. The legumes, whole grains. They're the least available. They're the hardest to come by. They're the least accessible. They're the most expensive. And so that I think kind of sums up what it means to live in the modern food environment. The deck is stacked against most of us. The least healthy options are the ones that we're inundated by. And to kind of navigate that, you need a lot of resources, wherewithal, a lot of thought, a lot of time. And I think that's kind of where we came out thinking about it. But if anyone is interested in knowing more, they need to read your book Food Fight, because I think that's a great encapsulation of where we still are basically. Well, Julie, it's nice of you to say that. You know what you reminded me one time I was on a panel and a speaker asks the audience, how many minutes do you live from a Dunkin Donuts? And people sort of thought about it and nobody was more than about five minutes from a Dunkin Donuts. And if I think about where I live in North Carolina, a typical place to live, I'm assuming in America. And boy, within about five minutes, 10 minutes from my house, there's so many fast-food places. And then if you add to that the gas stations that have foods and the drug store that has foods. Not to mention the supermarkets. It's just a remarkable environment out there. And boy, you have to have kind of iron willpower to not stop and want that food. And then once it hits your body, then all heck breaks loose. It's a crazy, crazy environment, isn't it? Kevin, talk to us, if you will, about when this food environment collides with human biology. And what happens to normal biological processes that tell us how much we should eat, when we should stop, what we should eat, and things like that. I think that that is one of the newer pieces that we're really just getting a handle on some of the science. It's been observed for long periods of time that if you change a rat's food environment like Tony Sclafani did many, many years ago. That rats aren't trying to maintain their weight. They're not trying to do anything other than eat whatever they feel like. And, he was having a hard time getting rats to fatten up on a high fat diet. And he gave them this so-called supermarket diet or cafeteria diet composed of mainly human foods. And they gained a ton of weight. And I think that pointed to the fact that it's not that these rats lacked willpower or something like that. That they weren't making these conscious choices in the same way that we often think humans are entirely under their conscious control about what we're doing when we make our food choices. And therefore, we criticize people as having weak willpower when they're not able to choose a healthier diet in the face of the food environment. I think the newer piece that we're sort of only beginning to understand is how is it that that food environment and the foods that we eat might be changing this internal symphony of signals that's coming from our guts, from the hormones in our blood, to our brains and the understanding that of food intake. While you might have control over an individual meal and how much you eat in that individual meal is under biological control. And what are the neural systems and how do they work inside our brains in communicating with our bodies and our environment as a whole to shift the sort of balance point where body weight is being regulated. To try to better understand this really intricate interconnection or interaction between our genes, which are very different between people. And thousands of different genes contributing to determining heritability of body size in a given environment and how those genes are making us more or less susceptible to these differences in the food environment. And what's the underlying biology? I'd be lying to say if that we have that worked out. I think we're really beginning to understand that, but I hope what the book can give people is an appreciation for the complexity of those internal signals and that they exist. And that food intake isn't entirely under our control. And that we're beginning to unpack the science of how those interactions work. It's incredibly interesting. I agree with you on that. I have a slide that I bet I've shown a thousand times in talks that I think Tony Sclafani gave me decades ago that shows laboratory rats standing in front of a pile of these supermarket foods. And people would say, well, of course you're going to get overweight if that's all you eat. But animals would eat a healthy diet if access to it. But what they did was they had the pellets of the healthy rat chow sitting right in that pile. Exactly. And the animals ignore that and overeat the unhealthy food. And then you have this metabolic havoc occur. So, it seems like the biology we've all inherited works pretty well if you have foods that we've inherited from the natural environment. But when things become pretty unnatural and we have all these concoctions and chemicals that comprise the modern food environment the system really breaks down, doesn't it? Yeah. And I think that a lot of people are often swayed by the idea as well. Those foods just taste better and that might be part of it. But I think that what we've come to realize, even in our human experiments where we change people's food environments... not to the same extent that Tony Sclafani did with his rats, but for a month at a time where we ask people to not be trying to gain or lose weight. And we match certain food environments for various nutrients of concern. You know, they overeat diets that are higher in these so-called ultra-processed foods and they'd spontaneously lose weight when we remove those from the diet. And they're not saying that the foods are any more or less pleasant to eat. There's this underlying sort of the liking of foods is somewhat separate from the wanting of foods as neuroscientists are beginning to understand the different neural pathways that are involved in motivation and reward as opposed to the sort of just the hedonic liking of foods. Even the simple explanation of 'oh yeah, the rats just like the food more' that doesn't seem to be fully explaining why we have these behaviors. Why it's more complicated than a lot of people make out. Let's talk about ultra-processed foods and boy, I've got two wonderful people to talk to about that topic. Julia, let's start with your opinion on this. So tell us about ultra-processed foods and how much of the modern diet do they occupy? So ultra-processed foods. Obviously there's an academic definition and there's a lot of debate about defining this category of foods, including in the US by the Health and Human Services. But the way I think about it is like, these are foods that contain ingredients that you don't use in your home kitchen. They're typically cooked. Concocted in factories. And they now make up, I think it's like 60% of the calories that are consumed in America and in other similar high-income countries. And a lot of these foods are what researchers would also call hyper palatable. They're crossing these pairs of nutrient thresholds like carbohydrate, salt, sugar, fat. These pairs that don't typically exist in nature. So, for the reasons you were just discussing they seem to be particularly alluring to people. They're again just like absolutely ubiquitous and in these more developed contexts, like in the US and in the UK in particular. They've displaced a lot of what we would think of as more traditional food ways or ways that people were eating. So that's sort of how I think about them. You know, if you go to a supermarket these days, it's pretty hard to find a part of the supermarket that doesn't have these foods. You know, whole entire aisles of processed cereals and candies and chips and soft drinks and yogurts, frozen foods, yogurts. I mean, it's just, it's all over the place. And you know, given that if the average is 60% of calories, and there are plenty of people out there who aren't eating any of that stuff at all. For the other people who are, the number is way higher. And that, of course, is of great concern. So there have been hundreds of studies now on ultra-processed foods. It was a concept born not that long ago. And there's been an explosion of science and that's all for the good, I think, on these ultra-processed foods. And perhaps of all those studies, the one discussed most is one that you did, Kevin. And because it was exquisitely controlled and it also produced pretty striking findings. Would you describe that original study you did and what you found? Sure. So, the basic idea was one of the challenges that we have in nutrition science is accurately measuring how many calories people eat. And the best way to do that is to basically bring people into a laboratory and measure. Give them a test meal and measure how many calories they eat. Most studies of that sort last for maybe a day or two. But I always suspected that people could game the system if for a day or two, it's probably not that hard to behave the way that the researcher wants, or the subject wants to deceive the researcher. We decided that what we wanted to do was bring people into the NIH Clinical Center. Live with us for a month. And in two two-week blocks, we decided that we would present them with two different food environments essentially that both provided double the number of calories that they would require to maintain their body weight. Give them very simple instructions. Eat as much or as little as you'd like. Don't be trying to change your weight. We're not going to tell you necessarily what the study's about. We're going to measure lots of different things. And they're blinded to their weight measurements and they're wearing loose fitting scrubs and things like that, so they can't tell if their clothes are getting tighter or looser. And so, what we did is in for one two-week block, we presented people with the same number of calories, the same amount of sugar and fat and carbs and fiber. And we gave them a diet that was composed of 80% of calories coming from these ultra-processed foods. And the other case, we gave them a diet that was composed of 0% of calories from ultra-processed food and 80% of the so-called minimally processed food group. And what we then did was just measured people's leftovers essentially. And I say we, it was really the chefs and the dieticians at the clinical center who are doing all the legwork on this. But what we found was pretty striking, which was that when people were exposed to this highly ultra-processed food environment, despite being matched for these various nutrients of concern, they overate calories. Eating about 500 calories per day on average, more than the same people in the minimally processed diet condition. And they gained weight and gained body fat. And, when they were in the minimally processed diet condition, they spontaneously lost weight and lost body fat without trying in either case, right? They're just eating to the same level of hunger and fullness and overall appetite. And not reporting liking the meals any more or less in one diet versus the other. Something kind of more fundamental seemed to have been going on that we didn't fully understand at the time. What was it about these ultra-processed foods? And we were clearly getting rid of many of the things that promote their intake in the real world, which is that they're convenient, they're cheap, they're easy to obtain, they're heavily marketed. None of that was at work here. It was something really about the meals themselves that we were providing to people. And our subsequent research has been trying to figure out, okay, well what were the properties of those meals that we were giving to these folks that were composed primarily of ultra-processed foods that were driving people to consume excess calories? You know, I've presented your study a lot when I give talks. It's nice hearing it coming from you rather than me. But a couple of things that interest me here. You use people as their own controls. Each person had two weeks of one diet and two weeks of another. That's a pretty powerful way of providing experimental control. Could you say just a little bit more about that? Yeah, sure. So, when you design a study, you're trying to maximize the efficiency of the study to get the answers that you want with the least number of participants while still having good control and being able to design the study that's robust enough to detect a meaningful effect if it exists. One of the things that you do when you analyze studies like that or design studies like that, you could just randomize people to two different groups. But given how noisy and how different between people the measurement of food intake is we would've required hundreds of people in each group to detect an effect like the one that we discovered using the same person acting as their own control. We would still be doing the study 10 years later as opposed to what we were able to do in this particular case, which is completed in a year or so for that first study. And so, yeah, when you kind of design a study that way it's not always the case that you get that kind of improvement in statistical power. But for a measurement like food intake, it really is necessary to kind of do these sorts of crossover type studies where each person acts as their own control. So put the 500 calorie increment in context. Using the old fashioned numbers, 3,500 calories equals a pound. That'd be about a pound a week or a lot of pounds over a year. But of course, you don't know what would happen if people were followed chronically and all that. But still 500 calories is a whopping increase, it seems to me. It sure is. And there's no way that we would expect it to stay at that constant level for many, many weeks on end. And I think that's one of the key questions going forward is how persistent is that change. And how does something that we've known about and we discuss in our books the basic physiology of how both energy expenditure changes as people gain and lose weight, as well as how does appetite change in a given environment when they gain and lose weight? And how do those two processes eventually equate at a new sort of stable body weight in this case. Either higher or lower than when people started the program of this diet manipulation. And so, it's really hard to make those kinds of extrapolations. And that's of course, the need for further research where you have longer periods of time and you, probably have an even better control over their food environment as a result. I was surprised when I first read your study that you were able to detect a difference in percent body fat in such a short study. Did that surprise you as well? Certainly the study was not powered to detect body fat changes. In other words, we didn't know even if there were real body fat changes whether or not we would have the statistical capabilities to do that. We did use a method, DXA, which is probably one of the most precise and therefore, if we had a chance to measure it, we had the ability to detect it as opposed to other methods. There are other methods that are even more precise, but much more expensive. So, we thought that we had a chance to detect differences there. Other things that we use that we also didn't think that we necessarily would have a chance to detect were things like liver fat or something like that. Those have a much less of an ability. It's something that we're exploring now with our current study. But, again, it's all exploratory at that point. So what can you tell us about your current study? We just wrapped it up, thankfully. What we were doing was basically re-engineering two new ultra-processed diets along parameters that we think are most likely the mechanisms by which ultra-processed meals drove increased energy intake in that study. One was the non-beverage energy density. In other words, how many calories per gram of food on the plate, not counting the beverages. Something that we noticed in the first study was that ultra-processed foods, because they're essentially dried out in the processing for reasons of food safety to prevent bacterial growth and increased shelf life, they end up concentrating the foods. They're disrupting the natural food matrix. They last a lot longer, but as a result, they're a more concentrated form of calories. Despite being, by design, we chose the overall macronutrients to be the same. They weren't necessarily higher fat as we often think of as higher energy density. What we did was we designed an ultra-processed diet that was low in energy density to kind of match the minimally processed diet. And then we also varied the number of individual foods that were deemed hyper palatable according to kind of what Julia said that crossed these pairs of thresholds for fat and sugar or fat and salt or carbs and salt. What we noticed in the first study was that we presented people with more individual foods on the plate that had these hyper palatable combinations. And I wrestle with the term terminology a little bit because I don't necessarily think that they're working through the normal palatability that they necessarily like these foods anymore because again, we asked people to rate the meals and they didn't report differences. But something about those combinations, regardless of what you call them, seemed to be driving that in our exploratory analysis of the first study. We designed a diet that was high in energy density, but low in hyper palatable foods, similar to the minimally processed. And then their fourth diet is with basically low in energy density and hyper palatable foods. And so, we presented some preliminary results last year and what we were able to show is that when we reduced both energy density and the number of hyper palatable foods, but still had 80% of calories from ultra-processed foods, that people more or less ate the same number of calories now as they did when they were the same people were exposed to the minimally processed diet. In fact they lost weight, to a similar extent as the minimally processed diet. And that suggests to me that we can really understand mechanisms at least when it comes to calorie intake in these foods. And that might give regulators, policy makers, the sort of information that they need in order to target which ultra-processed foods and what context are they really problematic. It might give manufacturers if they have the desire to kind of reformulate these foods to understand which ones are more or less likely to cause over consumption. So, who knows? We'll see how people respond to that and we'll see what the final results are with the entire study group that, like I said, just finished, weeks ago. I respond very positively to the idea of the study. The fact that if people assume ultra-processed foods are bad actors, then trying to find out what it is about them that's making the bad actors becomes really important. And you're exactly right, there's a lot of pressure on the food companies now. Some coming from public opinion, some coming from parts of the political world. Some from the scientific world. And my guess is that litigation is going to become a real actor here too. And the question is, what do you want the food industry to do differently? And your study can really help inform that question. So incredibly valuable research. I can't wait to see the final study, and I'm really delighted that you did that. Let's turn our attention for a minute to food marketing. Julia, where does food marketing fit in all this? Julia - What I was very surprised to find while we were researching the book was this deep, long history of calls against marketing junk food in particular to kids. I think from like the 1950s, you have pediatrician groups and other public health professionals saying, stop this. And anyone who has spent any time around small children knows that it works. We covered just like a little, it was from an advocacy group in the UK that exposed aid adolescents to something called Triple Dip Chicken. And then asked them later, pick off of this menu, I think it was like 50 items, which food you want to order. And they all chose Triple Dip chicken, which is, as the name suggests, wasn't the healthiest thing to choose on the menu. I think we know obviously that it works. Companies invest a huge amount of money in marketing. It works even in ways like these subliminal ways that you can't fully appreciate to guide our food choices. Kevin raised something really interesting was that in his studies it was the foods. So, it's a tricky one because it's the food environment, but it's also the properties of the foods themselves beyond just the marketing. Kevin, how do you think about that piece? I'm curious like. Kevin - I think that even if our first study and our second study had turned out there's no real difference between these artificial environments that we've put together where highly ultra-processed diets lead to excess calorie intake. If that doesn't happen, if it was just the same, it wouldn't rule out the fact that because these foods are so heavily marketed, because they're so ubiquitous. They're cheap and convenient. And you know, they're engineered for many people to incorporate into their day-to-day life that could still promote over consumption of calories. We just remove those aspects in our very artificial food environment. But of course, the real food environment, we're bombarded by these advertisements and the ubiquity of the food in every place that you sort of turn. And how they've displaced healthy alternatives, which is another mechanism by which they could cause harm, right? It doesn't even have to be the foods themselves that are harmful. What do they displace? Right? We only have a certain amount the marketers called stomach share, right? And so, your harm might not be necessarily the foods that you're eating, but the foods that they displaced. So even if our experimental studies about the ultra-processed meals themselves didn't show excess calorie intake, which they clearly did, there's still all these other mechanisms to explore about how they might play a part in the real world. You know, the food industry will say that they're agnostic about what foods they sell. They just respond to demand. That seems utter nonsense to me because people don't overconsume healthy foods, but they do overconsume the unhealthy ones. And you've shown that to be the case. So, it seems to me that idea that they can just switch from this portfolio of highly processed foods to more healthy foods just doesn't work out for them financially. Do you think that's right? I honestly don't have that same sort of knee jerk reaction. Or at least I perceive it as a knee jerk reaction, kind of attributing malice in some sense to the food industry. I think that they'd be equally happy if they could get you to buy a lot and have the same sort of profit margins, a lot of a group of foods that was just as just as cheap to produce and they could market. I think that you could kind of turn the levers in a way that that would be beneficial. I mean, setting aside for example, that diet soda beverages are probably from every randomized control trial that we've seen, they don't lead to the same amount of weight gain as the sugar sweetened alternatives. They're just as profitable to the beverage manufacturers. They sell just as many of them. Now they might have other deleterious consequences, but I don't think that it's necessarily the case that food manufacturers have to have these deleterious or unhealthy foods as their sole means of attaining profit. Thanks for that. So, Julia, back to you. You and Kevin point out in your book some of the biggest myths about nutrition. What would you say some of them are? I think one big, fundamental, overarching myth is this idea that the problem is in us. That this rise of diet related diseases, this explosion that we've seen is either because of a lack of willpower. Which you have some very elegant research on this that we cite in the book showing willpower did not collapse in the last 30, 40 years of this epidemic of diet related disease. But it's even broader than that. It's a slow metabolism. It's our genes. Like we put the problem on ourselves, and we don't look at the way that the environment has changed enough. And I think as individuals we don't do that. And so much of the messaging is about what you Kevin, or you Kelly, or you Julia, could be doing better. you know, do resistance training. Like that's the big thing, like if you open any social media feed, it's like, do more resistance training, eat more protein, cut out the ultra-processed foods. What about the food environment? What about the leaders that should be held accountable for helping to perpetuate these toxic food environments? I think that that's this kind of overarching, this pegging it and also the rise of personalized nutrition. This like pegging it to individual biology instead of for whatever the claim is, instead of thinking about how did environments and don't want to have as part of our lives. So that's kind of a big overarching thing that I think about. It makes sense. So, let's end on a positive note. There's a lot of reason to be concerned about the modern food environment. Do you see a helpful way forward and what might be done about this? Julia, let's stay with you. What do you think? I think so. We spent a lot of time researching history for this book. And a lot of things that seem impossible are suddenly possible when you have enough public demand and enough political will and pressure. There are so many instances and even in the history of food. We spend time with this character Harvey Wiley, who around the turn of the century, his research was one of the reasons we have something like the FDA protecting the food supply. That gives me a lot of hope. And we are in this moment where a lot of awareness is being raised about the toxic food environment and all these negative attributes of food that people are surrounded by. I think with enough organization and enough pressure, we can see change. And we can see this kind of flip in the food environment that I think we all want to see where healthier foods become more accessible, available, affordable, and the rest of it. Sounds good. Kevin, what are your thoughts? Yes, I just extend that to saying that for the first time in history, we sort of know what the population of the planet is going to be that we have to feed in the future. We're not under this sort of Malthusian threat of not being able to know where the population growth is going to go. We know it's going to be roughly 10 billion people within the next century. And we know we've got to change the way that we produce and grow food for the planet as well as for the health of people. We know we've got to make changes anyway. And we're starting from a position where per capita, we're producing more protein and calories than any other time in human history, and we're wasting more food. We actually know we're in a position of strength. We don't have to worry so acutely that we won't be able to provide enough food for everybody. It's what kind of food are we going to produce? How are we going to produce it in the way that's sustainable for both people and the planet? We have to tackle that anyway. And for the folks who had experienced the obesity epidemic or finally have drugs to help them and other kinds of interventions to help them. That absolve them from this idea that it's just a matter of weak willpower if we finally have some pharmaceutical interventions that are useful. So, I do see a path forward. Whether or not we take that is another question. Bios Dr. Kevin Hall is the section chief of Integrative Physiology Section in the Laboratory of Biological Modeling at the NIH National Institute of Diabetes and Digestive and Kidney Diseases. Kevin's laboratory investigates the integrative physiology of macronutrient metabolism, body composition, energy expenditure, and control of food intake. His main goal is to better understand how the food environment affects what we eat and how what we eat affects our physiology. He performs clinical research studies as well as developing mathematical models and computer simulations to better understand physiology, integrate data, and make predictions. In recent years, he has conducted randomized clinical trials to study how diets high in ultra-processed food may cause obesity and other chronic diseases. He holds a Ph.D. from McGill University. Julia Belluz is a Paris-based journalist and a contributing opinion writer to the New York Times, she has reported extensively on medicine, nutrition, and global public health from Canada, the US, and Europe. Previously, Julia was Vox's senior health correspondent in Washington, DC, a Knight Science Journalism fellow at the Massachusetts Institute of Technology in Cambridge, and she worked as a reporter in Toronto and London. Her writing has appeared in a range of international publications, including the BMJ, the Chicago Tribune, the Economist, the Globe and Mail, Maclean's, the New York Times, ProPublica, and the Times of London. Her work has also had an impact, helping improve policies on maternal health and mental healthcare for first responders at the hospital- and state-level, as well as inspiring everything from scientific studies to an opera. Julia has been honored with numerous journalism awards, including the 2016 Balles Prize in Critical Thinking, the 2017 American Society of Nutrition Journalism Award, and three Canadian National Magazine Awards (in 2007 and 2013). In 2019, she was a National Academies of Sciences, Engineering, and Medicine Communications Award finalist. She contributed chapters on public health journalism in the Tactical Guide to Science Journalism, To Save Humanity: What Matters Most for a Healthy Future, and was a commissioner for the Global Commission on Evidence to Address Societal Challenges.

Ellyse Briand, Events and Culinary Manager for Olivewood Gardens and Learning Center, and Freida Casas, a Kitchenista and Cocinera Tradicional for Olivewood, talk about celebrating Hispanic Heritage Month with a special cooking class at Olivewood.  Briand and Casas shout out Olivewood's long time practice of engaging youth and adults in hands-on experiences that connect them to nature, the origins of their food and sustainable living practices.About Spotlight and Cloudcast Media  "Spotlight On The Community" is the longest running community podcast in the country, continuously hosted by Drew Schlosberg for 19 years.  "Spotlight" is part of Cloudcast Media's line-up of powerful local podcasts, telling the stories, highlighting the people, and celebrating the gravitational power of local.   For more information on Cloudcast and its shows and cities served, please visit www.cloudcastmedia.us. Cloudcast Media | the national leader in local podcasting.   About Mission Fed Credit Union  A community champion for over 60 years, Mission Fed Credit Union with over $6 billion in member assets, is the Sponsor of Spotlight On The Community, helping to curate connectivity, collaboration, and catalytic conversations.  For more information on the many services for San Diego residents, be sure to visit them at https://www.missionfed.com/

Hello to you listening in Helsinki, Finland!Coming to you from Whidbey Island, Washington this is Stories From Women Who Walk with 60 Seconds for Motivate Your Monday and your host, Diane Wyzga.These days it takes more than the usual effort to stop trying to burst people into flames with my mind.  What's going on? What isn't? The craziness is triggering our uncertainties, raising our blood pressure, interrupting our sleep, and worse.My dad used to say, Diane, Nie mój cyrk. Nie moje małpy. Not my circus - not my monkeys!  Practical Tip: Do not sell your soul for peanuts to feed the monkeys at the circus. It's not your circus. It's not your monkeys. Instead, find a moment of beauty and shelter in that for now.You're always invited: “Come for the stories - stay for the magic!” Speaking of magic, would you subscribe and spread the word with a generous 5-star review and comment - it helps us all - and join us next time!Meanwhile, stop by my Quarter Moon Story Arts website to:✓ Check out Communication Services I Offer✓ For a no-obligation conversation about your communication challenges, get in touch with me today✓ Stay current with Diane as “Wyzga on Words” on Substack. Stories From Women Who Walk Production TeamPodcaster: Diane F Wyzga & Quarter Moon Story ArtsMusic: Mer's Waltz from Crossing the Waters by Steve Schuch & Night Heron MusicALL content and image © 2019 to Present Quarter Moon Story Arts. All rights reserved.  If you found this podcast episode helpful, please consider sharing and attributing it to Diane Wyzga of Stories From Women Who Walk podcast with a link back to the original source. 

Vacations shouldn't just give you a break from everyday life—they should leave you feeling truly restored.

What can we do when our spiritual hunger fades? In this episode of Light + Truth, John Piper opens Psalm 1 to show how prayer revives delight and sustains meditation.

HELLO AND WELCOME BACK TO ANOTHER EPISODE OF MOMENT OF SILENCE!So… how nourished is your soul really? This week, we spiral through serious self-care (read: the Dove Serum Bar) to absolutely unserious ways to feel better (cue bathtub marination and near-hypothermia).Sakshi's take on long baths, Naina almost froze to death, and somewhere in between we found time to discuss Tammannah Bhatia's gratitude rituals, dating apps, older men, privilege of Gymkhana membership and everything else the algorithm forgot to warn you about.Get your Dove Serum Bar here: https://blinkit.com/prn/dove-cream-beauty-bathing-soap-3-x-125-g/prid/445815Too lazy for full episodes? we made you a mixtape.MOS Moments- https://www.youtube.com/playlist?list=PLHkcqImp8gcZxeRyyykvV-YahiCRESCC0Follow MoS on Instagram:https://www.instagram.com/momentofsilencepod?igsh=bmYwMTRqNmVuZjFnCredits:Naina Bhan - Co-host and certified overthinkerhttps://www.instagram.com/nainabee?igsh=MXNqbmVha2t1ZzFoOQ==Sakshi Shivdasani - Co-host, balancing out Naina's overthinking with a healthy dose of not thinkinghttps://www.instagram.com/sakshishivdasani?igsh=MWExamVoMXV4MDNsNQ==Produced by Handmade - Our personal cheering squad https://www.instagram.com/thehandmadeproductions/?hl=enCreative direction by Tinkre, Keeper of MoS' signature “Pookie” energy Natascha Mehra https://www.instagram.com/tinkre.in/ https://www.instagram.com/natascha.zip/Reels edited by Riyan Dalvi - Our meme maestro and unofficial expert on the male psyche https://www.instagram.com/desiryangaming/ Researched by our very own curiosity engineer - Aashna Sharma https://www.linkedin.com/in/aashna-sharma-913146179/(00:00) Wait... you haven't subscribed yet? Red flag.(02:54) New skincare routine that doesn't require a 27-step spreadsheet. Just one bar. Dove it is(05:31) What feeds your soul but isn't food? Think think.(10:10) Nourishing = bad art? Slime, paint, crochet... take your pick.(12:31) Naina got hypothermia. The hourglass is to blame. Not her.(14:50) Sakshi got nourished by the rain. Read the fine print though.(16:09) First love = high key nourishment.(22:35) Took a dip at the fancy gymkhana pool, came out reborn.(26:50) Sakshi's Nani enters with chaos and comedy.(30:55) Nepotism chat. Because why not.(32:55) Manifesting Sushi's Bollywood debut.(33:28) Somehow nourishing... but also twisted.(39:18) Rapid fire(44:23) Doomscrolling at 2am = a personality trait.(46:17) Tamannaah Bhatia and her gratitude rituals.(49:37) Sakshi got a massage. It ended in a panic spiral.(51:30) If you think gossip isn't nourishing, you were raised by men.(58:28) Dating apps. Older men. Need we say more?(01:02:18) Do you romanticise life or just your trauma?(01:03:02) Hit subscribe and keep falling (in love or otherwise).Disclaimer: The views and opinions expressed on this podcast are for entertaining purposes only and do not necessarily reflect those of the hosts, the production team, or affiliated brand. We don't claim to be experts- just two people with Wi-fi and feelings. While we encourage open dialogue, we do not guarantee the accuracy, completeness, or reliability of any information shared. Listener discretion is advised — especially if you're allergic to strong opinions.#MOSPod #nourishment #Skincare #Gossip #PopTalk #DoveBar #Rains #NaniSaid #RelateMuch #LoveOrTrauma #momentofsilence

Starting a business is never a straight line — and Zoe Johnston, founder of Spilt Milk Collective, knows this better than most. In this conversation, we talk about what it really takes to grow something meaningful: the doubts, the pivots, the wins, the challenges, and the deep trust in timing.We get into how Zoe built her culinary production company from the ground up — not by moving faster, but by listening more. She shares the risks she took, the personal shifts she made, and how aligning her business with her body's natural rhythms changed everything.TOPICS COVERED:

I am so excited to share this conversation with Dana Hutchinson! I really identified with her herbal path – like me, as a young person she suffered from a debilitating autoimmune condition, and it was through her search for healing that she found herbalism. As a clinical herbalist herself now, she offers so much hope for others in similar situations. Dana had so much to share about one of the first herbs that she worked with to help her overcome her illness, jujube dates (Ziziphus jujuba). This delicious, nourishing herb has so many gifts! Here are just a few ways jujube dates can benefit your health:► As a rich source of vitamins, minerals, and antioxidants► Nourishes the blood, promotes healthy circulation, and supports the liver► As a gentle ally for dealing with emotional trauma and a dysregulated nervous systemTo learn more about jujube's medicinal benefits, be sure to check out the entire episode!You'll also hear all about how Dana works with jujube to support clients with the autoimmune condition lichen sclerosus (the same illness that started her on her herbal path), including her fantastic recipe for Lichen Sclerosus Decoction. You'll find a beautifully-illustrated recipe card for it here.By the end of this episode, you'll know:► What makes jujube such a helpful herbal ally for a wide variety of health conditions—including poor circulation, autoimmunity, and nervous system burnout► Tips for sourcing jujube dates► How to prepare jujubes to maximize their medicinal benefits► Why jujube dates are often beneficial to include in immune formulations► and so much more…For those of you who don't know her, Dana is a registered herbalist and mentor with the American Herbalist Guild and is the owner of Wildflower Clinic, a Traditional Chinese Medicine and Western clinical herbalism health center in Golden, Colorado. Dana and her team pride themselves on TCM diagnosis where they interpret the pulse, nails, skin, and tongues of clients in the autoimmune, infertility, and emotional trauma space, both in-person and virtually. Dana is also a faculty member at the Colorado School of Clinical Herbalism and an advanced course educator at the Herbal Academy. The Wildflower Clinic is one of the only herbal clinics in the world that alternatively supports the autoimmune condition lichen sclerosus, with botanical, lifestyle, and supplemental recommendations that have helped hundreds of women reach remission.I can't wait to share our conversation with you today!----Get full show notes and more information at: herbswithrosaleepodcast.comFor more behind-the-scenes of this podcast, follow @rosaleedelaforet on Instagram!Working successfully with herbs requires three essential skills. Get introduced to them by taking my free herbal jumpstart course when you sign up for my newsletter.If you enjoy the Herbs with Rosalee podcast, we could use your support! Please consider leaving a 5-star rating and review and sharing the show with someone who needs to hear it!On the podcast, we explore the many ways plants heal, as food, as medicine, and through nature connection. Each week, I focus on a single seasonal plant and share trusted herbal knowledge so that you can get the best results when using herbs for your health.Learn more about Herbs with Rosalee at

The Lord's Supper nourishes us with the work and person of Christ1. It assures us of our salvation2. It unites us with ChristTime:AfternoonMinister:Student Marco Van RenssenTexts:Heidelberg Catechism: Lord's Day 281 Corinthians 11:23–26John 6:53–56

In this deeply reflective episode of Change YourThinking, Change Your Life, Michelle Burkhard shares powerful insights from her personal transformation over the past two years. From overcoming chronic health challenges and financial hurdles to reclaiming her personal power andrediscovering joy, Michelle invites us into a candid conversation about nourishment—not just for the body, but for the mind, spirit, emotions, and energy.She explores what it truly means to nourish yourself in aholistic way, how to listen to divine desire, and why releasing outdated patterns is crucial for personal growth. Plus, she offers heartfelt encouragement and questions for your own reflection. If you're ready to explore what really fills your cup, this episode is for you.

In Your Personal Relationship with Jesus, Fast and Feast with Jesus to Drink Heartily of His Word as Jesus Satisfies and Nourishes You MESSAGE SUMMARY: Most of the time when you are fasting, you are thinking about what you must give up in the fast. Rather, in your fasting, than focusing on “going without” you should think of fasting as a call by Jesus to come to Him and feast with Him. Paul's example for us, in Acts 14:22-23, occurs after he had been stoned and left for dead after preaching the Gospel in Antioch. Rather than leaving the field of discipleship in fear, Paul returned the next day to preach the Gospel and: “strengthening the souls of the disciples, encouraging them to continue in the faith, and saying that through many tribulations we must enter the kingdom of God. And when they had appointed elders for them in every church, with prayer and fasting they committed them to the Lord in whom they had believed.". In your feast with Jesus, you can drink heartily of His Word to let Jesus satisfy and nourish you.   TODAY'S PRAYER: Lord, help me to grab hold of you today. I need you. Set me free to begin reorienting my life around you, and you alone. Help me to pay attention to and honor how you have uniquely made me. Thank you for the gift of rest. In Jesus' name, amen.       Scazzero, Peter. Emotionally Healthy Spirituality Day by Day (p. 122). Zondervan. Kindle Edition. TODAY'S AFFIRMATION: Today, Because of who I am in Jesus Christ, I will not be driven by Loneliness. Rather, I will abide in the Lord's Presence. “I am the vine; you are the branches. If a man remains in Me and I in him, he will bear much fruit; apart from Me you can do nothing.” (John 15:5). SCRIPTURE REFERENCE (ESV): Luke 2:36-38; Matthew 19:16-30; 2 Samuel 12:15-17; Psalms 145a:1-11. A WORD FROM THE LORD WEBSITE: www.AWFTL.org. THIS SUNDAY'S AUDIO SERMON: You can listen to Archbishop Beach's Current Sunday Sermon: “Five Needs of Fathers”, at our Website: https://awordfromthelord.org/listen/ DONATE TO AWFTL: https://mygiving.secure.force.com/GXDonateNow?id=a0Ui000000DglsqEAB

Your inner circle matters. Learn how to identify and cultivate relationships that inspire, support, and uplift your soul.Send me a direct message

Pastor Nate explores a faith-filled morning routine, less about productivity, more about presence with God.So often, we're told that the key to a better life is to optimize everything, including our spiritual practices. But what if faith isn't something to "hack" or master? What if it's about showing up, slowing down, and trusting God more than ourselves?Through Scripture readings, prayer journaling, and honest reflection, this episode encourages listeners to trade performance for presence and start the day with intention and grace.What you'll learn in this episode:How to shape a simple, sustainable morning routine centered on faithWhy Scripture and prayer are powerful ways to start your dayThe danger of turning faith into a self-improvement projectWhy connection with God matters more than spiritual perfectionHow rest, humility, and trust form the foundation of a faithful lifeLinks and Resources: Download the Bethany Connect App to stay inspired and connected! Search “Bethany Connect” in your phone's app store.Learn more or plan a visit: https://www.bethany-denver.orgA Special Invitation: Subscribe to the Together 4 Good podcast today and share this episode with someone you care about. Start a healthy, respectful conversation rooted in love and faith.Together 4 Good: Faith, Love, Community and Conversations for Everyday Life is a podcast from Bethany Lutheran Church ELCA in Cherry Hills Village, CO, designed to offer practical and engaging episodes that support you without expectations. Whether you're feeling disconnected from traditional religion or exploring faith, we're here to walk alongside you.Stay Connected with use: https://www.bethany-denver.org

In this episode, we dive into the journey of discovering what truly lights you up and sustains your soul. From practical exercises to heartfelt stories, we explore how to identify your passions, embrace what nourishes you, and let go of what doesn't. Whether you're feeling lost or just seeking deeper fulfillment, join us for actionable insights and inspiring conversations to help you align with your unique spark. Perfect for anyone ready to live more intentionally Learn more about your ad choices. Visit megaphone.fm/adchoices

Text Us, We Love Hearing From You:)Stay Hydrated: How Water Nourishes Your Body and MindIn this episode of How To Be Fit Over 40: Midlife Conversations with Hicunni, we're diving into one of the simplest yet most powerful wellness habits—hydration. Many people underestimate the impact of water on their energy, digestion, and even mental clarity. But staying hydrated isn't just about drinking more water; it's about being mindful of how water fuels your body and supports your overall well-being.You'll Learn:✅ Why hydration is essential for your energy, metabolism, and brain function.✅ How to recognize signs of dehydration before it slows you down.✅ Simple, practical ways to increase your daily water intake without feeling overwhelmed.SMART Goal:This week, track your water intake and aim for at least 8 cups per day. Pay attention to how it affects your mood, energy, and focus. Small changes in hydration can lead to big improvements in how you feel!Ready to refresh your body and mind? Grab your smoothie or cup of tea and join the conversation. Let's Go!Listen to the full podcast episode here.Support the showText: "LIST" To 864-406-9109 For Certified Mind Body Eating & Fitness Coaching Services

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A Regnum Christi Daily Meditation. Sign up to receive the text in your email daily at RegnumChristi.com

For more than 30 years, Our Neighbors' Table in Amesbury has been working in the Merrimack Valley to help people who are food insecure get access to the nourishment they need with dignity and grace. They've opened up two "free markets" so people can feed their families while still having a choice over what they bring home, but Our Neighbors' Table also offers community meals and home delivery services for those who need them. Lyndsey Haight, Executive Director of Our Neighbors' Table, talks with Nichole about their mission, the local food supply chain, how they foster community, and more.

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In Your Personal Relationship with Jesus, Fast and Feast with Jesus to Drink Heartily of His Word as Jesus Satisfies and Nourishes You MESSAGE SUMMARY: Most of the time when you are fasting, you are thinking about what you must give up in the fast. Rather, in your fasting, than focusing on “going without” you should think of fasting as a call by Jesus to come to Him and feast with Him. Paul's example for us, in Acts 14:22-23, occurs after he had been stoned and left for dead after preaching the Gospel in Antioch. Rather than leaving the field of discipleship in fear, Paul returned the next day to preach the Gospel and: “strengthening the souls of the disciples, encouraging them to continue in the faith, and saying that through many tribulations we must enter the kingdom of God. And when they had appointed elders for them in every church, with prayer and fasting they committed them to the Lord in whom they had believed.". In your feast with Jesus, you can drink heartily of His Word to let Jesus satisfy and nourish you.   TODAY'S PRAYER: Lord, help me to grab hold of you today. I need you. Set me free to begin reorienting my life around you, and you alone. Help me to pay attention to and honor how you have uniquely made me. Thank you for the gift of rest. In Jesus' name, amen.       Scazzero, Peter. Emotionally Healthy Spirituality Day by Day (p. 122). Zondervan. Kindle Edition. TODAY'S AFFIRMATION: Today, Because of who I am in Jesus Christ, I will not be driven by Fear. Rather, I will abide in the Lord's Faithfulness. “I am the vine; you are the branches. If a man remains in Me and I in him, he will bear much fruit; apart from Me you can do nothing.” (John 15:5). SCRIPTURE REFERENCE (ESV): Luke 2:36-38; Matthew 19:16-30; 2 Samuel 12:15-17; Psalms 145a:1-11. A WORD FROM THE LORD WEBSITE: www.AWFTL.org. THIS SUNDAY'S AUDIO SERMON: You can listen to Archbishop Beach's Current Sunday Sermon: “Beginnings of Prayer – Part 5: Start Now and Improve Your Prayer Life -- A Robust Prayer Life Will Transform Your Life ”, at our Website: https://awordfromthelord.org/listen/ DONATE TO AWFTL: https://mygiving.secure.force.com/GXDonateNow?id=a0Ui000000DglsqEAB

By Patrick McKee - In this sermon Patrick McKee shows us lessons we can learn from the story of the good Samaritan by focusing more on the victim rather than the three people that passed him on the road.

Hello to you listening in St. Paul, Minnesota!Coming to you from Whidbey Island, Washington this is Stories from Women Who Walk with 60 Seconds (and a bit more) for Time Out Tuesday and your host, Diane Wyzga.While I don't go for Begin Anew resolutions I've found that I can do pretty well with a factory reset. Those who have been following me for some years now have heard me seeking the genuine in life, women having a voice in the world, letting go of the unnecessary, and making room for what nourishes in these finite days of a human life.What's my factory re-set for 2025? Advice to Myself by Louise Erdrich whose writing and wisdom I have coveted since reading Love Medicine in 1984. Perhaps her poem will reset something wild and unexpected in you.    Advice to MyselfLeave the dishes. Let the celery rot in the bottom drawer of the refrigeratorand an earthen scum harden on the kitchen floor.Leave the black crumbs in the bottom of the toaster.Throw the cracked bowl out and don't patch the cup.Don't patch anything. Don't mend. Buy safety pins.Don't even sew on a button.Let the wind have its way, then the earththat invades as dust and then the deadfoaming up in gray rolls underneath the couch.Talk to them. Tell them they are welcome.Don't keep all the pieces of the puzzlesor the doll's tiny shoes in pairs, don't worrywho uses whose toothbrush or if anythingmatches, at all.Except one word to another. Or a thought.Pursue the authentic—decide firstwhat is authentic,then go after it with all your heart.Your heart, that placeyou don't even think of cleaning out.That closet stuffed with savage mementos.Don't sort the paper clips from screws from saved baby teethor worry if we're all eating cereal for dinneragain. Don't answer the telephone, ever,or weep over anything at all that breaks.Pink molds will grow within those sealed cartonsin the refrigerator. Accept new forms of lifeand talk to the deadwho drift in through the screened windows, who collectpatiently on the tops of food jars and books.Recycle the mail, don't read it, don't read anythingexcept what destroysthe insulation between yourself and your experienceor what pulls down or what strikes at or what shattersthis ruse you call necessity.""Advice to Myself" by Louise Erdrich from Original Fire. © Harper Collins Publishers, 2003. PDF in  Library of CongressYou're always invited: “Come for the stories - stay for the magic!” Speaking of magic, would you subscribe and spread the word with a generous 5-star review and comment - it helps us all - and join us next time!Meanwhile, stop by my Quarter Moon Story Arts website to:✓ Check out Services I Offer,✓ For a no-obligation conversation about your communication challenges, get in touch with me today✓ Stay current with Diane as “Wyzga on Words” on Substack, LinkedIn and now Pandora RadioStories From Women Who Walk Production TeamPodcaster: Diane F Wyzga & Quarter Moon Story ArtsMusic: Mer's Waltz from Crossing the Waters by Steve Schuch & Night Heron MusicAll content and image © 2019 to Present Quarter Moon Story Arts. All rights reserved. 

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Jesus heals and feeds the thousands that draw near, inspiring us to seek from the Lord what we require to continue to offer our lives in loving service. (Lectionary #177) December 4, 2024 - Cathedral Rectory - Superior, WI Fr. Andrew Ricci - www.studyprayserve.com  

I'm super excited to welcome my friend, Caitlin Mundy, onto the podcast today!Caitlin Mundy is a NASM-certified personal trainer and macros coach. She is passionate about helping moms 35+ get in the BEST shape of their life, without giving up what they love, and gain more confidence in the process (I'm totally here for all of that!) In today's conversation, Caitlin and I chat about the power of flexible coaching, emotional eating, and fitness freedom. We've both seen how vital it is to take a personalized approach when working with our clients. While we're there to share our expertise and help guide them, it's ultimately up to them to take ownership of their fitness journeys. We both LOVE seeing our clients have those ‘aha' moments along the way, and realize they are in control of the outcome!  We also dive into setting goals that aren't *only* weight-loss focused, why macro tracking can be an incredible, non-restrictive tool that goes beyond ‘dieting' or fat loss, the holistic benefits of building muscle and nourishing your body, and more.Whether you're looking to improve your fitness, redefine your relationship with food, or find inspiration to start a more sustainable health journey, I know you're going to resonate with Caitlin's story + all of the goodness packed into this episode! In today's episode, From Emotional Eating to Fitness Freedom, we cover:Caitlin's journey from chronic, yo-yo dieter, to becoming a certified personal trainer and macros coachWhy your goals should be more than weight-loss focused, and instead, set from a place of ‘wholeness'Why being in the ‘driver's seat' for your health & fitness is going to be more impactful, compared to having a coach tell you everything to doThe power that comes from eating food that truly NOURISHES your bodyRealizing that macro tracking is a beneficial tool that goes way beyond you needing to be in a ‘calorie deficit'Why reaching your ‘goal weight' may not *actually* leave you feeling happy and fulfilled like you thoughtViewing your nutrition and overall health as a lifestyle change, vs. another ‘diet' that you will cycle in and out ofWhy embracing failure is essential for personal growth + understanding that tracking progress is helpful for areas of improvement (not harmful) Links/Resources:Follow Caitlin on Instagram at cmundy_fitnessJoin FIT CLUB, my monthly membership with workouts you can do at home or the gymPRIVATE COACHING is my 1:1 program (choose 3 or 6 month option)Connect with me on Instagram @kristycastillofit and @unfuckyourfitnesspodcast so we can keep this conversation going-be sure to tag me in your posts and stories!Join my FREE Facebook group, Kristy Castillo Fit!Click HERE for my favorite fitness & life things!

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In this episode, Stephanie is talking with Jana Boyko who is a Business Coach, Speaker, and Author of Bedside Business Plan. Jana shares how she started her business and successfully launched her business planner into Indigo stores nationally.   Jana shares a framework around how to put yourself first in your business and make yourself a part of your bigger business plan and vision.   In today's episode, you'll learn: Jana's journey of getting Bedside Business Plan into Indigo bookstores How to persevere through the ups and downs of entrepreneurship How to make yourself a part of your business plan Tips for redefining success on your own terms   Links and resources mentioned:   Grab your copy of Bedside Business Plan   Follow Bedside Business Plan on Instagram   Follow Jana on Instagram

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Hello to you listening in Taoyaun City, Taiwan!Coming to you from Whidbey Island, Washington this is Stories From Women Who Walk with 60 Seconds for Motivate Your Monday and your host, Diane Wyzga.I've been asked, “So, what are you doing on this FallBattical of yours?” Work. Risk-taking, identity changing, gambling on myself work. I want to let go of living at the whim of digital age technology so that I can know the wisdom of this life that begs to be lived! It's harder than it looks.What do I mean? “Some people believe that holding on and hanging there are signs of strength, but there are times in life when it takes much more strength just to let go.” [Ann Landers]I'm letting go. I'm paring away what no longer fits or suits or nourishes or sings. I'm clearing out the closet of me. I'm throwing the deck of cards of my life high into the air and watching while they flutter back to earth suggesting direction to what's next.Question: What about you? What about your life is asking you to let go, to take a gamble on yourself, leaving you lighter for the journey ahead? You're always invited: “Come for the stories - stay for the magic!” Speaking of magic, would you subscribe and spread the word with a generous 5-star review and comment - it helps us all - and join us next time!Meanwhile, stop by my Quarter Moon Story Arts website to:✓ Check out Services I Offer✓ For a no-obligation conversation about your communication challenges, get in touch with me today✓ Stay current with me as “Wyzga on Words” on Substack and on LinkedInStories From Women Who Walk Production TeamPodcaster: Diane F Wyzga & Quarter Moon Story ArtsMusic: Mer's Waltz from Crossing the Waters by Steve Schuch & Night Heron MusicAll content and image © 2019 to Present Quarter Moon Story Arts. All rights reserved. 

Exodus 24:8-11  Luke 5:27-32

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In Your Personal Relationship with Jesus, Fast and Feast with Jesus to Drink Heartily of His Word as Jesus Satisfies and Nourishes You MESSAGE SUMMARY: Most of the time when you are fasting, you are thinking about what you must give up in the fast. Rather, in your fasting, than focusing on “going without” you should think of fasting as a call by Jesus to come to Him and feast with Him. Paul's example for us, in Acts 14:22-23, occurs after he had been stoned and left for dead after preaching the Gospel in Antioch. Rather than leaving the field of discipleship in fear, Paul returned the next day to preach the Gospel and: “strengthening the souls of the disciples, encouraging them to continue in the faith, and saying that through many tribulations we must enter the kingdom of God. And when they had appointed elders for them in every church, with prayer and fasting they committed them to the Lord in whom they had believed.". In your feast with Jesus, you can drink heartily of His Word to let Jesus satisfy and nourish you.   TODAY'S PRAYER: Lord, help me to grab hold of you today. I need you. Set me free to begin reorienting my life around you, and you alone. Help me to pay attention to and honor how you have uniquely made me. Thank you for the gift of rest. In Jesus' name, amen.       Scazzero, Peter. Emotionally Healthy Spirituality Day by Day (p. 122). Zondervan. Kindle Edition. TODAY'S AFFIRMATION: Today, Because of who I am in Jesus Christ, I will not be driven by Fear. Rather, I will abide in the Lord's Faithfulness. “I am the vine; you are the branches. If a man remains in Me and I in him, he will bear much fruit; apart from Me you can do nothing.” (John 15:5). SCRIPTURE REFERENCE (ESV): Luke 2:36-38; Matthew 19:16-30; 2 Samuel 12:15-17; Psalms 145a:1-11. A WORD FROM THE LORD WEBSITE: www.AWFTL.org. THIS SUNDAY'S AUDIO SERMON: You can listen to Archbishop Beach's Current Sunday Sermon: “Turkeys and Eagles, Part 1: Called as an “Eagle” But Saved as a “Turkey””, at our Website: https://awordfromthelord.org/listen/ DONATE TO AWFTL: https://mygiving.secure.force.com/GXDonateNow?id=a0Ui000000DglsqEAB

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In this episode, Aneta Ardelian Kuzma shares how to check-out of hustle culture, redefine success & build a life that actually NOURISHES you (mind, body & soul).About Aneta:Aneta Ardelian Kuzma is a well-being coach and consultant. She works with high-achieving professionals and entrepreneurs to overcome burnout, redefine success, and create sustainable routines to achieve optimal health, and create lives of purpose, passion, and peace. Connect with AnetaListen to Aneta's PodcastWant to activate your healing journey? Follow these 5 steps:1. Get on my email list for the latest details on new free masterclasses, upcoming offerings and in-person retreats! PLUS all the unfiltered & uncensored 4-1-1 that 's not safe for socials. SIGN ME UP!2. Follow my socials @lesliedraffin OR @thelightwithinpodcast3. Join my online community The Sanctuary. This is for you if you want to awaken your power & purpose through connecting with pleasure, healing your womb, embodying your divine feminine & expanding consciousness through mindful microdosing. JOIN HERE & GET ONE MONTH FREE WITH CODE: THELIGHTWITHIN4. Book a free 1:1 discovery call with me if you're ready to dive deeper BOOK A FREE 1-ON-1 CALL WITH LESLIE NOW 5. Download my free microdosing guide CLICK HERE( Includes: eBook & guided meditation. )

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God's vision for the church is grounded in his calling her to be a theological statement about his own glory and wisdom. Indeed, the power of the gospel is seen most keenly in the character of the church. Because of this grand purpose, Christ himself supplies his church with the resources to change the saints into servants with hearts like his so they can serve one another, helping the church to grow into unity and a greater experience of himself.

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Joey Chandler is a business consultant that doesn't want to teach you anything! Joey helps business owners and founders clarify their core process and develop their way of doing things - Rather than teaching people many new things, Joey helps them figure out how they operate and then get better at that.Here's where to find more:@joeychandler70___________________________________________________________Welcome to The Unforget Yourself Show where we use the power of woo and the proof of science to help you identify your blind spots, and get over your own bullshit so that you can do the fucking thing you ACTUALLY want to do!We're Mark and Katie, the founders of Unforget Yourself and the creators of the Unforget Yourself System and on this podcast, we're here to share REAL conversations about what goes on inside the heart and minds of those brave and crazy enough to start their own business. From the accidental entrepreneur to the laser-focused CEO, we find out how they got to where they are today, not by hearing the go-to story of their success, but talking about how we all have our own BS to deal with and it's through facing ourselves that we find a way to do the fucking thing.Along the way, we hope to show you that YOU are the most important asset in your business (and your life - duh!). Being a business owner is tough! With vulnerability and humor, we get to the real story behind their success and show you that you're not alone._____________________Find all our links to all the things like the socials, how to work with us and how to apply to be on the podcast here: https://linktr.ee/unforgetyourself

Happy New Moon in Cancer! I hope your Cancer season/July is off to a good start. As we roll into this moon you have some beautiful opportunities to surrender and relax into your feelings and explore what makes you feel emotionally safe & secure. At this time, don't hesitate to lay low and conserve your time and energy. You may find that you need more rest than normal when as you're tasked with feeling your feelings & all that comes with that process. This moon invites you to reflect on who and what makes you feel appreciated, secure, and cared for and taking time to slow down & care for yourself & perhaps allow for an emotional reset.On this Identify & Heal solo episode we explore the watery depths of today's (July 5th) New Moon in Cancer & discuss the ways to embrace the cozy crab qualities of Cancer. I also address how to utilize them to find the places where you're needing more security in your emotional body. This is an important time to take inventory of your closest relationships. Are your friendships, romantic attachments, or family members leaving you feeling nurtured or depleted? Consider who you share your energy & space with. Take time to consider this as you surrender into softness, coziness, & nurturing moments of this Cancer moon.Lyric Raven; IG @lyricravenmusicWhite Sage Tarot, https://whitesagetarot.com/Join the Women Waken Community on Instagram Here: https://tinyurl.com/522duz2c Feel free to reach out to me to see how we can work together and send your questions, feedback, and requests for future solo episodes here: Whitney Walker, LMFTLicense # 107082www.WomenWaken.comhttps://www.psychologytoday.com/profi...Whitney@WomenWaken.comIG: @WomenwakenYoutube: @womenwaken

In Your Personal Relationship with Jesus, Fast and Feast with Jesus to Drink Heartily of His Word as Jesus Satisfies and Nourishes You MESSAGE SUMMARY: Most of the time when you are fasting, you are thinking about what you must give up in the fast. Rather, in your fasting, than focusing on “going without” you should think of fasting as a call by Jesus to come to Him and feast with Him. Paul's example for us, in Acts 14:22-23, occurs after he had been stoned and left for dead after preaching the Gospel in Antioch. Rather than leaving the field of discipleship in fear, Paul returned the next day to preach the Gospel and: “strengthening the souls of the disciples, encouraging them to continue in the faith, and saying that through many tribulations we must enter the kingdom of God. And when they had appointed elders for them in every church, with prayer and fasting they committed them to the Lord in whom they had believed.". In your feast with Jesus, you can drink heartily of His Word to let Jesus satisfy and nourish you.   TODAY'S PRAYER: Lord, help me to grab hold of you today. I need you. Set me free to begin reorienting my life around you, and you alone. Help me to pay attention to and honor how you have uniquely made me. Thank you for the gift of rest. In Jesus' name, amen.       Scazzero, Peter. Emotionally Healthy Spirituality Day by Day (p. 122). Zondervan. Kindle Edition. TODAY'S AFFIRMATION: Today, Because of who I am in Jesus Christ, I will not be driven by Anger. Rather, I will abide in the Lord's Forgiveness. “I am the vine; you are the branches. If a man remains in Me and I in him, he will bear much fruit; apart from Me you can do nothing.” (John 15:5). SCRIPTURE REFERENCE (ESV): Luke 2:36-38; Matthew 19:16-30; 2 Samuel 12:15-17; Psalms 145a:1-11. A WORD FROM THE LORD WEBSITE: www.AWFTL.org. THIS SUNDAY'S AUDIO SERMON: You can listen to Archbishop Beach's Current Sunday Sermon: “On This 4th of July, Will You "Stand in the Gap" to Lead a Great American Spiritual Awakening?”, at our Website: https://awordfromthelord.org/listen/ DONATE TO AWFTL: https://mygiving.secure.force.com/GXDonateNow?id=a0Ui000000DglsqEAB

Allowing one breath to pour into the other, hold the breath at the top of the inhale,  and feel the body.  Notice what's (t)here to notice.  Exhale down into the body,  dancing Silence.  I'm calm right now because you're calm. I feel Love right now because you're feeling Love. You're hearing thoughts that say, "I'm not feeling It", or "this can't be It". But those thoughts aren't true. None of them are. Not even the one that says, 'I am feeling Love'. You see through that one, too,   you breathe through that one, too. You can even say, 'hypnotism', or 'only Love',  not 'Love' and a 'me' feeling It, The truth is that only the fullness of Love is here, the fullness of Joy.  Say those words inside-  "fullness of Joy".  And let those words open up,  until you can feel what they're pointing to on your palms, in your heart,  in your feet,  riding on every breath, God is.  I Love You! nik    Support the show: ▶▶https://www.patreon.com/goodmornings Passages from the Radiance Sutras-  "Rivers of power flowing everywhere. Fields of magnetism relating everything. This is your origin. This is your lineage. The current of creation is right here, Coursing through subtle channels, Animating this very form. Follow the gentle touch of life, Soft as the footprint of an ant, As tiny sensations open to vastness. Power sings as it flows, Electrifies the organs of sensing, Becomes liquid light, Nourishes your entire being. Celebrate the boundary Where streams join the sea, Where body meets infinity." "In a moment of great awe or delight, you may spontaneously take a deep breath and hold it. This is a portal into ecstasy. Savor the experience. Shimmering energy permeates everywhere within the skull and expands outward to dissolve into space. In such a moment the world looks illuminated. You may have a sense of stillness, of time being suspended. You can bring a sense of delight into normal breathing by lingering for a moment at the end of an inhalation and enjoying the sensation of being filled to overflowing. "Breathing is the flow of the divine, Where the rhythms of life turn into each other- The eternal exchange. Pour one breath into the other, Outbreath into the inbreath Into the outbreath." Awaken to equanimity, At peace in the play of opposites. Be conscious of this unconscious prayer (of your breath), For She is the most holy place of pilgrimage. She wishes for you to enter this temple, Where each breath is adoration Of the infinite for the incarnate form. VERSE 154