Podcasts about nutrition conference

Veterinarians and research scientists from around the world gathered in Ocala, Florida last week for the 27th Annual Equine Health and Nutrition Conference. Hosted by Kentucky Equine Research (KER), speakers included Dr. Hilary Clayton, Dr. Stephanie Valberg, Dr. Joe Pagan, and other experts in feeding, conditioning, and preparing the equine athlete for competition. Dr. Lydia Gray was in attendance and summarized the key findings from the three days of research presentations in this webinar.

Veterinarians and research scientists from around the world gathered in Ocala, Florida last week for the 27th Annual Equine Health and Nutrition Conference. Hosted by Kentucky Equine Research (KER), speakers included Dr. Hilary Clayton, Dr. Stephanie Valberg, Dr. Joe Pagan, and other experts in feeding, conditioning, and preparing the equine athlete for competition. Dr. Lydia Gray was in attendance and summarized the key findings from the three days of research presentations in this webinar.

In this episode, we cover unanswered questions from the FNCE® 2024 educational session “Finding Balance: The Dietitians Practical Guide to Fluid and Electrolyte Management.”  This session was the DNS Spotlight Session at FNCE 2024 held as part of the Academy of Nutrition and Dietetics Food and Nutrition Conference and Expo in Minneapolis, Minnesota on October 5-8, 2024.   Joining us is one of the session speakers, Kristen Quisenberry, MS, RD, CNSC. This episode was recorded on 1/25/25 and is hosted by Christina Rollins, MBA, MS, RDN, LDN, FAND, CNSC.    

Now more than ever, it's important to challenge the world's food and beverage manufacturers to address nutrition issues like obesity and undernutrition. Today, we're going to discuss the 2024 Global Access to Nutrition Index, a very important ranking system that evaluates companies on their nutrition related policies, product portfolios, marketing practices, and engagement with stakeholders. The index is an accountability strategy produced by ATNI, the Access to Nutrition Initiative, a global nonprofit foundation seeking to drive market change for nutrition. Our guest today is Greg Garrett, Executive Director of ATNI. Interview Summary You know, I very much admire the work you and your colleagues have done on this index. It fills such an important need in the field and I'm eager to dive in and talk a little bit more about it. So, let's start with this. You know, we've all heard of the concept of social determinants of health and more recently, people have begun talking about corporate determinants of health. And your organization really is focused on corporate determinants of nutrition. Let's start with a question that kind of frames all this. What's the role of industry in nutrition, according to the way you're looking at things? And how does the Global Index shine a light on this topic? Thanks for the question. We're working primarily quite downstream with large manufacturers and retailers. But we hope to affect change across the value chain by working with that group. Of course, when we talk about private sector in food, that's a very, very broad terminology that we're using. It could include farmers on the one hand, looking all the way upstream, all the way through to SMEs, aggregators, processors, manufacturers. SMEs are what? Small and medium enterprises, small and medium enterprises, local ones. All the way through to the multinational food and beverage manufacturers. But also catering organizations and restaurants. When we talk about business what we're trying to do is ensure that business cares about portability, and access to safe and nutritious food. And I think we can say pretty safely, based on the data which we'll talk about, that the health aspects of food are still not as, they're not at the forefront like they should be. Yet. We'll dive in and talk a little bit more about what the index is and what it shows in a minute. But let's start with a kind of broader question. What is the role of diet and consumption of processed foods in influencing health? Yes, so they say now one in five deaths are related to poor diet. It's arguably now the biggest risk factor related to global morbidity and mortality. We've seen in the last 20 years a slight slowing down of our efforts to combat malnutrition and undernutrition. Whereas we've seen over nutrition, obesity, really taking off. And that's not just in high income countries, but also low- and middle-income countries. So, you know, it might be too little good food and that can lead to at the extreme end of things wasting. It might be too little micronutrients, which can lead to all kinds of micronutrient deficiencies or hidden hunger that leads to many adverse outcomes. Including, for example, cognitive decline or reduced immune system. And then, in terms of diabetes and obesity, we're seeing that really skyrocket. Not only in countries where we have excessive food intake, but also in low- and middle-income countries where they have too much food with a lot of, say, empty calories. Not enough nutrients that are needed. In fact, the recent numbers that we've been working with, it looks like in the last 20 years, obesity rates have gone from about 7.9 percent to 15.9 percent. And by 2030, it might be that 20 percent of global population is considered obese if we don't mitigate that. Right, and of course that number is many, many times higher in the developed countries. So, you've got a tough job. You talked about the complexity of the food industry going all the way to the farmers, to the big companies, and caterers even, and things. And a lot of different health outcomes are involved. How in the world do you construct an index from all that? Why don't you tell us what the Global Index is, and then some of what you found in the most recent report. Yes, so the Global Index, we've been running it for 11 years since ATNI was founded. And it has gone through multiple iterations. This latest one was the biggest we've done and we tried to capture about a quarter of the world's market. So, what we did is we took the 30 largest food and beverage manufacturers by revenue. We looked at 52,000 of their products, and that's where we know the market share was about 23 percent global market share. We profiled the foods. We tried to understand their governance structures and how much nutrition features in the way they run their business. We tried to understand, for example, how they market the foods. Are they marketing them responsibly, according to the World Health Organization guidelines? Really dive deep. It's dozens and dozens of indicators where we ask lots of questions of the companies over a 10-month period. And, by doing that, we hope to understand how financially material is nutrition to these companies. We want to give something of use, not only for the companies, but to policymakers. Because we know there's a big role for policymakers to both incentivize the production and the marketing of healthy foods, but also disincentivize unhealthy foods. We want this to be useful for investors. So, we spend a lot of time, through collaborative engagements, working with the shareholders of these companies as well so that they can invest more responsibly in the food company. And then the other group that we hope to eventually work with are the consumer associations. The groups that would represent consumers so that they can put appropriate pressure on the demand side, you know. They can demand healthier food. It's not that we believe by running an index somehow companies are going to start doing everything right. No. We want to provide data and analysis to the sector so that all the stakeholders can use it to help influence change. That makes perfect sense to have some data driven enterprise to figure out what's actually going on. Otherwise, you're just having to go on intuition. So, what did the most recent index find? Right, so out of those 30 companies, what did we find? There's some good news. Let's start with the good news before we get into the bad news. There's maybe more bad news than good news. In aggregate, we're actually now seeing that 34 percent of the revenue derived from the products that we profiled, those 52,000 products, is based on healthier sales. Meaning 34 percent could be considered healthier foods. That doesn't sound great, maybe, but consider just 4 years ago when we ran this index, it was at 27%. So, there's some marginal increase and maybe if we can accelerate things, and that's what we're trying to do, it's our big strategic objective. We hope that by 2030, we could say that at least half of business' revenue is coming from healthier food options. There's a lot of changes that need to take place to get to that point, but some companies are doing it. Also, we noticed a lot more companies are now starting to use a government endorsed nutrient profile model to define the healthiness of the food products, to measure and monitor the healthiness of their food portfolios, and then to disclose that. That's really good. It's the beginning. First step is measure, disclose. The second step would be put targets on that and actually start to get substantive change towards 2030. But there was a lot of unfortunate news too. We had some backsliding from some of the major companies. For example, low- and middle-income countries actually had the lowest health score. What we think is happening, based on the data we looked at, is that if you're a low-income country, you're getting the lowest healthiness score of these products in your country. So, brand X would be slightly healthier in Europe, but less healthy in the low-income country. So there's a need for regulation there. Can I stop and ask you a question about that? I've got a million questions just flying out of my head that I'm dying to ask. But what you reminded me of is the history of the tobacco industry. When the policies came into play, like very high taxes and banning smoking in public places in the developed countries, US specifically, the smoking rates went way down. But the companies made more money than ever because they just went outside the US. Especially the developing countries and were selling their products. So, it sounds like the food companies might be engaged in a similar enterprise. But why in these countries would they be pushing their least healthy foods so aggressively? I'll start with the facts, because there's some speculation here. But the fact is, if you look at your own monitored data, the highest growth of the modern food retailers is in Africa. So, you've got, for example, 80 to 300 percent growth over the last 5 years in Africa of these modern food retail shops. And in Asia, that's, that's already happened. Still happening in some countries. So, you have enormous opportunity for packaged foods, right? Because that's usually what they're selling, these retailers. I think you have some aspiration going on there, too. I think there's consumers who aspire to have convenient foods. They're more affordable now as incomes increase in those settings. Now, regulation is definitely, in general, in those countries, not as mature as it might be in Europe when it comes to colorants, and taxing, say, sugar sweet beverages. So, what you've asked, I think there's some truth to it. I don't want to come out and say that that's exactly what's happening, but we ran the numbers and the healthiness score. So, we use a five-star rating system. The Health Star rating system, one to five. Anything 3.5 or above, we would consider healthier in a diet. 3.4 and below would be considered unhealthy. And the score in low-income countries was 1.8. And in middle to high income, it was 2.4. So, it's quite a, quite a big difference. That's really very striking. You know, I guess if I'm a food company and I just want to maximize my profits, which of course companies are in business to do, then what I'm going to sell are the foods that people eat the most of. Those are the ones that are triggering the brain biology, the 'over consume'. And the ones that have the greatest shelf life and are easiest to produce and things like that. So, I'm going to make processed foods and push those into new markets as aggressively as I can. So, I'm not asking you to think through the corporate mindset about what's driving this. But it sounds like the data that you have, the end product of all these practices, would be consistent with thinking like that. We like to think that there could be a role for healthier processed foods. But it has to be in moderation. So, what we looked at is the materiality of nutrition. Are companies actually able to have their business and have a healthier food portfolio? So, before we ran the global index, we did an assessment of this. And what we found is that if you're a mixed food company, and you decide to reformulate so that over time you have a healthier food portfolio, in fact, we found that their capital valuations and how they did on the market was slightly better. Not a lot. Than their say, less healthy counterparts. So, what we see is the beginning of a 'health is wealth' sort of narrative. And we hope that we can drive that forward. And of course, policy would help a lot. If policy would come out and say, let's tax the bad, subsidize the good. Then I think industry is going to fall in line. So, we're not sympathetic with industry because a lot of what's happening is not good. On the other hand, we're realists. And we know that these companies are not going away. And we need to make sure that what they offer is as healthy as it should be. And there's a role for everybody in that. All right, that's such an interesting perspective. So, you talked about the global findings. What can you say about the US in particular? What I'd like to do is actually refer to our 2022 US index. So, we did a deep dive just recently; October 2022, right after Biden's Nutrition Conference in DC. And, it wasn't really positive in the sense that we looked at 11 companies. The 11 biggest companies representing 170 billion revenues in the US. And 30 percent of all US food and beverage sales were based on healthier food options. Now, that was 4 years after we ran a 2018 US index. So, 2018, same thing, 30%. There's no change. It's still as unhealthy as ever. I think we need the US to come on board here because it is such a leader. A lot of these companies are headquartered in the US. So, we need to see that healthiness score go up in the US. You know, it's interesting some of the things you mentioned companies might be doing outside the US would be helpful if they did take place in the US. Like front of package labeling would be one example of that. So that would be a place where American companies are behind the curve, and it would be helpful if they caught up. It'd be interesting to dissect the reasons for why they are. But it's interesting that they are. What are some of the things businesses are doing to improve nutrition outcomes? Let's talk maybe on the more positive side. Do you think there's progress overall? It sounds like it from the numbers that you're presenting. But are there signs also of backsliding? And what do you think some of the successes have been? Yes, and I think we can get specific on a few. There's a company headquartered in Mexico, Grupo Bimbo. They rose up in the rankings six places between our 2021 Global Index and this one in 2024. They've been reformulating. They've been making their product portfolio healthier overall. It's about 50 percent now. I think some of that was their own initiative, but it was also prompted by a lot of Latin America's regulations, which is great. I think we can learn a lot from Latin America when it comes to front of pack labels and taxes. So, Group of Bimbo was a good success story. Arla, a Danish dairy company, they came out on top in the index in terms of marketing. So, they have basically said they're not going to market unhealthy foods to children under the age of 16. And they try to even go to 18, but it isn't quite being monitored across all digital platforms. And that's the next level is to take it to the digital platforms and monitor that. And that was a bit disappointing in general, just to find that out of the 30 companies, not one is able to come out and say that they followed the WHO Guidelines on Responsible Marketing 100 percent. The latest index shows that nine out of the 30 companies now, or 30%, nine out of the 30 companies are now using a government endorsed nutrient profile model to define healthy, and then monitor that across their portfolios. And that's a lot of progress. There were only a handful doing that just four years ago. We would ask that all 30 use an NPM, a nutrient profile model, but nine is getting somewhere. So, we're seeing some progress. Boy, if not a single company met the WHO Guidelines for Food Marketing it shows how tenacious those practices are. And how important they are to the company's bottom line to be able to protect that right to market to kids, vulnerable populations, to everybody really. So it really speaks to keeping that topic in the limelight because it's so important. We'd like investors to come out and say they will only invest in companies that are moving towards a 2030 target of marketing response. Zeroing in on 1) responsible marketing and 2) the healthiness food product. Zero in on those two things make really clear what the metrics are to measure that. So, you've mentioned several times, a very important, potentially very important group: shareholders. And you said that that's one of the stakeholders that you interact with. Are there signs out there of activist stakeholders? Shareholders that are putting pressure on the companies to change the way they do business. Yes. So, institutional investors have the ability to talk directly to the board, right? And they have the power in many cases to remove the CEO. So, they're a powerful group, obviously, and we've worked with over 80 now. And had them work with us to understand what investing in a progressive food company would look like. It's making better and better decisions, continuous improvements on nutrition. We have 87, I think is the latest count, who have signed a declaration to invest like this in a food healthier business. They represent $21 trillion of assets under management. It's a very powerful group. Now are all 80 actively, like you mentioned activist shareholders, you know, pushing, say, for example, for resolution. No. Some are. And they're using our data for that. And we applaud any kind of action towards better nutrition, healthier foods, better marketing using our data. We, as ATNI, do not sign these shareholder resolutions. But we absolutely will make our data available as a public good so that they can be used by this powerful group to yeah, hold the companies to account and hopefully invest in the long term. That's what it comes down to. Because it's true that this will take time for the benefits to come to both business and to people, but it's worth it. And I think the longer-term investors get it. And that's why they're doing these shareholder resolutions and different other investor escalation strategy. That strikes me as being pretty good news. Let's go down this road just a little bit further, talking about this, the shareholders. So, if the shareholders are starting to put, some at least, are putting pressure on the companies to go in a healthier direction, what do you think is motivating that? Do they see some big risk thing down the road that they're trying to anticipate and avoid? Is it policies that if the companies don't behave, governments might feel more emboldened to enact? Is it litigation that they see? What are they trying to avoid that's making them put pressure on the companies to move in these directions? That's a great question. When we ran the materiality assessment on nutrition earlier this year, we interviewed many of the investors and it seemed to come down to three things. One, there is coming regulation. There's more and more evidence that when you regulate the food system and you regulate food industry, and you do it in a smart way through a two-tiered levy system, for example, on sugar sweetened beverages. You tax the company, not the consumer. It actually does work. You have a decrease in consumption of these beverages. So coming regulation. The other one is increasing consumer demand for healthier options. Now, that might not be happening yet everywhere. And I think it only really happens when people can afford to demand healthier foods, right? But it seems like it's a trend everywhere as incomes increase and people's knowledge and understanding of nutrition increases, they do want healthier options. So, I think investors see that coming. And the third one is healthcare bills. Now, the investors don't always pick that up. Although in the case of some of our insurance companies who we work with, like AXA, it does. But they see the big macroeconomic picture. And we were talking to one of the investors last week, and they said it's all about megatrends. For them it's about investing in the megatrends, and they see this as a mega trend. This, you know, growing obesity, the cost related to obesity, growing costs related to diabetes and all NCDs. And they don't want to be investing in that future. We need to be investing in a healthier future. I think those are the three things we're gathering from the investors. So, Greg, there's sort of this jarring reality, it seems to me. And other people have written about this as well. That if the world becomes healthier with respect to its diet; let's just say you could wave a magic wand and obesity would go from its very high levels now to much lower levels or even zero. It means the world would be having to eat less food and the companies would be selling less food. And then you superimpose upon that another jarring reality that people simply buy more, eat more, of less healthy options. So, if a child sits down in front of a bowl of plain cornflakes, they're going to eat X amount. If that's sugar frosted flakes, they're going to eat, you know, 1.5 X or 2 X or whatever the number is. So, how can the companies try to make as much money as possible and be true to its shareholders and shareholders while at the same time, facing these realities. That's a great question. It goes to the heart of what we're trying to do at ATNI. That's why we say we're transforming markets for nutrition. Because if we don't help support that underlying market change, then we won't get very far in a sustainable way. You mentioned calories and over consumption. And that, of course, is part of the problem, but I think it's equally fair to say not all calories are treated the same and we need to look at the ingredients going into these food products to begin with. You know, why is sugar or any kind of corn derivative such an attractive cheap ingredient to put into food? And so bad for people if it's not eaten with anything else, if it's just an empty carb, for example. It's because of the subsidies, the billions of dollars of subsidies going into sugar around the world. In the United States, a very large subsidy going to the corn industry. And so, corn is then turned into many types of derivatives, many different types of ingredients that go into our foods. So, that's one thing. I think the other is that there's a big role for food policy to level the playing field. We hear this all the time from our industry partners, and we tend to agree. You know if two or three of the 30 companies that we just indexed stick their neck out and do something good, it'll work for two or three years until the other 27 start to undercut them. And if they're somehow making, you know, better money, bigger profits, more market share it's going to be very tempting for the three that made the good decisions to go back to what they were doing before. We have to change the market structure and end the perverse market incentives. Makes sense. One final question. What can policymakers do? I think we've touched on it a little bit. There's the fiscal policy space, which we're very excited about at ATNI. There are over 100 jurisdictions now that have put in place some kind of sugar sweetened beverage tax. But why not expand that take it to any kind of product which is too high in sugar, right? And again, make it like a proper levy on the company and not the consumer. Because that's where the evidence is that it works. Subsidies, you know, there's very few countries which are subsidizing healthier foods. Instead, you're seeing subsidies, as we just mentioned, going to the wrong kind of product. So that's one. And here's a new one: environmental, social, and governance investing metrics. As countries start to mandate the disclosure requirements for publicly listed companies, why not include two nutrition metrics? One on marketing, one on healthiness, so that every food company is mandated to disclose information on these things. That would be a real innovative way for policymakers to help regulate things. And front of pack labeling. You mentioned it yourself earlier. We would agree clear front of pack labels. So, the consumers know what's healthy and what's not. BIO Greg S Garrett is the Executive Director of ATNI (Access to Nutrition Initiative), a global foundation supporting market change for nutrition. Greg has held several leadership roles over the past twenty years, including serving on the Global Executive Team of the Drugs for Neglected Diseases initiative (DNDi), directing Abt Global's health reform in Kyrgyzstan and leading strategy at ThinkWell, a global health organization. During his eight years with the Global Alliance for Improved Nutrition (GAIN), Greg served as Director of Food Fortification and Director of Policy & Financing during which time he established a multi-million-dollar financing facility and managed a portfolio that reached one billion people with fortified foods. Greg serves on the Global Nutrition Report's Stakeholder Group and is a member of the Blended Finance TaskForce. He holds a BA and an MSc in International Development from the University of Bath, UK.

Join us as we recap the Food and Nutrition Conference and Expo (FNCE) with Registered Dietitian and food and nutrition strategist, Janet Helm. Janet has more than 20 years of agency experience helping food and beverage clients intersect with food culture, tell their story and engage stakeholders. Whether you attended FNCE or not, you won't want to miss her hot takes on current food and beverage trends, the major movements changing the way we eat, and the emerging opportunities for dietitians in media and nutrition communications. In this episode, we discuss: How she crafted the career she wanted in nutrition communications​ Her experience as one of the first dietitians working in PR– and the iconic campaigns she worked on​ The macronutrient darling on display at FNCE​ The research on ultra-processed foods and our role as dietitians to separate fact from fiction Hosted by Kristin Houts For the shownotes: https://dietitianconnection.com/podcasts/whats-next-in-nutrition-a-recap-from-fnce-2024/ The content, products and/or services referred to in this podcast are intended for Health Care Professionals only and are not, and are not intended to be, medical advice, which should be tailored to your individual circumstances. The content is for your information only, and we advise that you exercise your own judgement before deciding to use the information provided. Professional medical advice should be obtained before taking action. The reference to particular products and/or services in this episode does not constitute any form of endorsement. Please see here for terms and conditions.

Ajla Bristina, a neuroscience doctoral student at the University of Illinois Urbana-Champaign, recently presented the results at the annual American Society for Nutrition Conference in Chicago.  She joined Megan Lynch and Tom Ackerman to explain the results.

This episode comes to you from the 2024 Tri-State Dairy Nutrition Conference, where Balchem sponsored a Real Science symposium titled “New Discussions in Amino Acid Nutrition.” Each of our guests presented at the symposium, and their presentations can be found at balchem.com/realsciencemediaDr. Van Amburgh presented “Amino Acid Nutrition for Maximizing Milk Component Yield.” When considering nitrogen efficiency, we generally compare intake nitrogen, which includes non-protein nitrogen, against milk nitrogen. In high producing cows, aggregate amino acid values are running about 70 to 73% efficiency. But when we work that up to total intake nitrogen, then we're down to 30 to 35% efficiency range. How do we reconcile ruminal nitrogen requirements to a point where we can optimize the capture of recycled nitrogen and reduce the amount of nitrogen that's being excreted in the urine? (2:27)Dr. Hanigan presented “Understanding Amino Acid Bioavailability.” Our current methods for measuring bioavailability don't all have the same precision. One of the classic methods, intestinal disappearance, has very low precision. Methods that rely on dilution of a marker or a label in blood or milk have much higher precision. Dr. Hanigan's lab has worked to modify a carbon-13 labeled amino acid method to allow for evaluating changes in the supply of amino acids in the diet.  (5:01)Dr. Lee presented “Current Understandings of Lysine Nutrition in Dairy Cattle.” Rumen-protected lysine has more variable responses than rumen-protected methionine or histidine. Amino acid requirements were developed based on the role of amino acids as the building blocks of protein. But there are many roles of amino acids which may influence their requirements. Dr. Lee suggests including that type of information in our modeling may increase the consistency of responses to feeding rumen-protected lysine. (11:24)Dr. Hristov presented “Histidine: A Limiting Amino Acid for Dairy Cows.” His group has worked with rumen-protected histidine to develop a dataset to define requirements. Microbial protein has considerably less histidine than methionine yet they are secreted at about the same level in milk and are metabolized similarly. All this together points to a higher histidine requirement. (18:02)The panelists agree that the advent of genomics have resulted in a rapid change in high producing cows and with that, their amino acid requirements (and other nutrients) are also changing. It's a challenge for feeding and nutrition programs to keep up with rapid genetic change. (21:02)A question was posed by the audience about how Dr. Van Amburgh used amino acids to increase butter fat. In the research he presented, the diets did not overfeed fat and fed a blend of fatty acids, and also increased the sugar and pulled back the starch. (28:35)A discussion of histidine follows, including its unique body reserves, its role in hemoglobin concentrations, and its potential impacts on metabolic energy efficiency (34:08)Dr. Zimmerman asks about plasma histidine in very early lactation cows. Dr. Hristov is currently conducting a fresh cow experiment to assess this. His hypothesis is that because of low dry matter intake and high metabolic demand for amino acids, there will be a response to histidine supplementation. Dr. Lee agrees and feels that the fresh cow stage may be one of the most practical ways we can utilize rumen-protected histidine (39:39)A question from the audience about the use of blood meal in lower protein diets sparks a spirited discussion among the panelists. (41:55)In closing, each panelist provides a takeaway. Responses range from bioavailability of rumen-protected products to challenges to progress for ruminant amino acid research to comparing biological potential and economic response. (46:58)Please subscribe and share with your industry friends to invite more people to join us at the Real Science Exchange virtual pub table.  If you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll get a shirt in the mail to you.

This was a very cool conversation with a kindred spirit, Dr David Wiss, where we do a deep dive into nutrition, especially as it pertains to mental health.  David enrolled at California State University, Northridge where he earned a Master's of Science in Nutrition, Dietetics, and Food Science. This led to a dietetic internship at the University of California Los Angeles (UCLA) Medical Center where he received specialized training on their eating disorders unit. This experience sparked a deep interest in the role of nutrition and the nutritionist profession as part of mental health recovery. David became a Registered Dietitian Nutritionist (RDN) in 2013 and founded Nutrition in Recovery, a group practice of RDNs specializing in the treatment of eating and substance use disorders. During this time, David developed a specialized nutrition curriculum that has been incorporated at more than fifty addiction treatment centers in Southern California and worldwide.In his nutritionist profession practice, David consults and develops nutrition protocols for clients in treatment. He also regularly conducts staff training for professionals and speaks at conferences on topics including disordered eating, gut health, and trauma-informed nutrition. In 2017, David received the “Excellence in Practice” award at the national Food and Nutrition Conference and Expo. Based on extensive clinical experience with clients in mental health recovery, he began collaborating with other experts in the field to publish book chapters and manuscripts in peer-reviewed journals. In 2017, David matriculated at UCLA's Fielding School of Public Health in the Community Health Sciences department, with a minor in Health Psychology. He earned his Doctor of Philosophy degree (Ph.D.) in 2022 by investigating the links between adverse childhood experiences and various mental health outcomes among socially disadvantaged men. During his doctoral training, Dr. Wiss published multiple peer-reviewed manuscripts in the fields of food addiction, eating disorders, substance use disorders, depression, trauma, and childhood sexual abuse. These papers have been published in high-impact journals such as Appetite, the Journal of the Academy of Nutrition and Dietetics, Frontiers in Psychiatry, Public Health Nutrition, Nutrients, Eating and Weight Disorders, and others. In addition, as a health nutritionist, he has contributed multiple book chapters on topics such as binge eating and dietary restraint. Enclosed is a full link to his publications. Nutrition in Recovery: https://www.nutritioninrecovery.com/ Wise Mind NutritionDownload: https://wisemindnutrition.com/download Instagram: https://www.instagram.com/drdavidwiss/ See omnystudio.com/listener for privacy information.

We get INTO IT in this bonus episode and I share ALL the tea about FNCE. I talk about: the mistakes i made on the first day how I really felt attending my first FNCE my thoughts about what this conference says about the field of dietetics currently the experience of having a booth at the conference and more! Live Unrestricted for Practitioners is currently accepting applications for our November round, we don't know when we are running this program again and spots are filling so make sure you apply before it's too late. CLICK HERE FOR INFO AND APPLICATION Links: Follow Mallory on Instagram by clicking HERE. Apply to Live Unrestricted by clicking HERE. Apply to the Live Unrestricted Practitioner Program by clicking HERE. Do The Free 3 Day Challenge by clicking HERE. Submit Podcast Requests by clicking HERE.

In this episode, I go through what I learned at the educational sessions of the annual nutrition conference! Book a FREE Discovery call to chat about working with me: https://calendly.com/michellepnutrition/15min  Read more about nutrition coaching: My Services Follow Michelle on Instagram: @michellepillepichnutrition Follow Michelle on TikTok: @michellepillepich

In this episode I disucss ALL thing FNCE!! The Food and Nutrition Conference and Expo is the biggest in-person event for dietitians, NDTRs, and RD2BEs. I've been to 8 FNCE events in the past and am going this year! Learn about how to get the most out of FNCE. www.katiedodd.com

Guests: Dr. Mike Van Amburgh (Cornell University), Dr. Jose Santos (University of Florida), Dr. Heather White (University of Wisconsin-Madison)Gathering together at the 2023 Tri-State Dairy Nutrition Conference for the Balchem Mini-Symposium “New Revelations in Transition Cow Nutrition” are speakers Dr. Mike Van Amburgh, Dr. Jose Santos and Dr. Heather White. The mini symposium featured topics such as better understanding essential versus required nutrients, choline research as a nutritional requirement and insights on gaining the next five pounds of milk. Dr. Van Amburgh of Cornell University led the discussion, summarizing his report on essential and required nutrients such as amino acids and choline. He mentioned when formulating diets for lactating cows, it's important to understand there are other nutrients that aren't necessarily essential but are required. 4:53Shifting the conversation, Dr. Van Amburgh said establishing an optimum value has now replaced nutrient requirements based on energy. Recent evidence indicates that feeding rumen protected choline (RPC) significantly improves milk production. In addition, supplementing choline shows an increase in low-density lipoproteins (VLDL) output from the liver.  7:21Highlighting her research in supplementing choline, Dr. White shared that studies show a 20 to 25% increase from cells and culture after incorporating the nutrient. She added choline also increased the tricarboxylic acid cycle (TCA) capacity, indicating a shift in nutrient incorporation. 11:45 As milk increases when infusing non-essential amino acids or even by using meta-analysis to supplement choline, how is glucose supply impacted? Dr. Santos, who focused his research on meta-analysis, said that even with the concurrent increase in dry matter intake, efficiency has still increased. He went on to say that studies from Wisconsin and Michigan highlight the basic understanding of a cow's variable ability to synthesis glucose differently with the ability to produce at least two kilograms more milk consistently. 21:30Within some of Dr. White's meta-analysis research, she mentioned mixing choline into the total mixed ration (TMR) allowed for the opportunity to analyze exact intake and also outcome production or energy corrected milk (ECM) fat. 34:08If cost isn't an issue, Dr. Santos mentioned that he's seen experiments feeding choline longer than 21 days postpartum and into 105 days at 12.9 grams. While no major benefit showed at that dosage amount, he added that other studies have shown benefits feeding choline longer and into mid lactation. 39:41Switching gears, Scott Sorrell, podcast host and director of global marketing for Balchem asked Dr. Santos about epigenetics and the effect choline has on behavioral changes. 44:59Sharing that epigenetics shifts genomes without changing sequences, Dr. Santos mentioned that through a two-by-two factorial experiment on choline, research indicates calf behaviors shifting and performance increasing. He went on to mention that history shows 30% of calves that were born from control dams and fed colostrum from control dams died from lipopolysaccharide challenges. 51:10Wrapping up the conversation, Dr. Zimmerman, podcast co-host and technical services manager for Balchem said that research speaks for itself. He stated that higher producing cows continue to prove choline as a required nutrient for transition cows. 55:50Please subscribe and share with your industry friends to bring more people to join us around the Real Science Exchange virtual pub table.  If you want one of our new Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll get a shirt in the mail to you.

Guests: Dr. Mike Van Amburgh, Cornell University Here is the first episode of the New Revelations in Transition Cow Nutrition from the 2022 Cornell Nutrition Conference four-part mini-series. Essential versus required nutrition requirements is the subject matter from Dr. Mike Van Amburgh of Cornell University. Dr. Clay Zimmerman from Balchem adds his comments in this podcast as well.Laying out a new way to think about essential and non-essential nutrients, Dr. Van Amburgh began the series by highlighting the value of understanding nutritional equivalencies such as amino acids and carbohydrates and reframing the function of energy. 2:28While microbial proteins are made of both essential and non-essential amino acids, the key factor is remembering synthesis is energy intensive. Mentioning the adaptability of the organ, Dr. Van Amburgh shares that not only do the nutrient sources allow a cow to manipulate blood flow, but it allows for the ability of groups to form to maximize efficiency. 8:51Beginning with the general understanding of optimal supply, Dr. Van Amburgh shifted his discussion to anabolic output responses. He shared that when considering the extraction of branched chains, lysine tends to undergo obligate metabolism in the mammary gland. 11:09Ultimately milk protein synthesis requires key metabolic pathways, but how does an optimal supply of amino acids affect anabolic output? When analyzing shifts in nutrient profiles, Dr. Van Amburgh shared the transparency that occurs when building fatty acid diets. He mentioned he's researching the value of pushing methionine up to 1.19 grams and then nearly 2.7 times for lysine. 17:25So what does the future of nutrition modeling look like? Based on a meta-analysis, Dr. Zimmerman added the biggest goal in nutritional modeling continues to be focused on the differences between essential and required nutrients. 38:31Wrapping up the conversation, Dr. Zimmerman shared key takeaways from Dr. Van Amburgh's webinar and briefly mentioned the meta-analysis highlight of choline as a required nutrient in transitional dairy cows. 42:39If you would like to review Dr. Van Amburgh's webinar from the 2022 Cornell Mini Symposium, you can view all four webinars in the series at balchem/com/realscience. Please subscribe and share with your industry friends to bring more people to join us around the Real Science Exchange virtual pub table.  If you want one of our new Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll get a shirt in the mail to you.

There is SO much information in the media and in magazines about what to eat to enhance running performance….but how much of it is actually evidence-based and factual rather than just being sensationalist?? This plethora of information can lead to confusion for many runners on what to eat to fulfil their running goals. Karen, one of your Podcast hosts, attended the ISENC (International Sports and exercise Nutrition Conference) in Manchester in December. This conference is dedicated to outlining and discussing the most up to date science and research in the world of sport and exercise nutrition. So, in this episode we share some of that information with you so you feel informed when making YOUR food and nutrition choices to support your run training. The two principle topics we focus on are:Overtraining Syndrome and Relative Energy Deficit in Sport and how they potentially overlapDietary Fibre and its potential role in sports performance SHOW NOTES(07:13)Defining Overtraining Syndrome (OTS) and Relative Energy Deficiency in Sport (RED-S): Overtraining syndrome: is viewed as a condition associated with a long-term imbalance between training and recovery and is generally characterized by:Reduced sports performance FatigueMood disturbances It is thought to affect between 20% and 60% of athletes throughout their careers.It is grouped in with functional and non-functional overreaching, but compared to these conditions OTS is the most severe and reflects a chronic accumulation of training and non-training stressors that can take months to years to fully recover from.Relative Energy Deficiency in Sport: In 2014 the International Olympic Committee (IOC) defined RED-S as:“….a syndrome resulting from relative energy deficiency that affects many aspects of physiological function…..” and this is thought to be as a result of inadequate energy intake (EI) compared to energy expenditure of exercise (EEE) and daily living, resulting in poor health and reduced sporting performance(10:00)Establishing the possible overlap between these two conditions:Current research is focusing on low energy availability (LEA) being what underpins both conditionsNote: LEA = inadequate energy intake (EI) compared to energy expenditure of exercise (EEE) and daily livingThere also appears to be symptoms common to both conditions including:Poor performancePoor recovery from trainingFatigueMind/mood symptoms(23:54)Uncovering the latest research on the use of dietary fibre to enhance sports performance. Studies have revealed that limiting fibre intake could reduce the diversity of an athlete's microbiota as well as reducing the health of an individual's gut bacteria. Additionally, current research has shown that Short Chain Fatty Acids (produced from the fermentation of certain dietary fermentable fibre by the gut bacteria) appear to support sports performance both directly and indirectly.Note: Fibre is fermented into SCFAs in the large intestine by specific bacteria called Saccharolytic microbial species. The 3 key SCFAs produced are called Acetate, Proprionate and Butyrate and produced in a ratio of 60:20:20 respectively. (30:36)Outlining ways in which Short Chain Fatty Acids are thought to support sports performance:All three are thought to increase overall energy expenditureAll three are involved in altering substrate oxidation (increasing fat metabolism/oxidation and reducing CHO metabolism) therefore possibly helping preserve glycogen storesIt has been found that...

After sobbing in her boss's office 15 years ago, Julie Duffy Dillon, registered dietitian and PCOS expert, taught her last diet. Once she learned about weight stigma and diet harm, she couldn't unsee it. Now Julie helps people with PCOS confidently tackle health concerns moving forward without shame and blame. She teaches them how to burn their PCOS diet books while bringing clarity into their relationship with food and body. She has spoken at the Academy of Nutrition and Dietetics Food and Nutrition Conference and was featured dietitian for the reality show My Big Fat Fabulous Life. You can hear her on her podcast, Find Your Food Voice. Learn about her services including her PCOS Power Course + Community at JulieDuffyDillon.comListener perk: Get $100 off Cycle Magic, a cycle-syncing course for menstrual misfits, with the code LUNARLOVE — Available until season 3 ends!View all podcast listener perks here.We discuss:Who intuitive eating is for and whyEating intuitively with chronic illness, even when conventional treatment includes a restrictive dietWhether or not you can cause PCOS to occur (+ her thoughts on post-pill PCOS)Why keto and low-calorie diets are particularly damaging to people with PCOSHow to navigate weight stigma in medical settings, including what to say to your doctor or nurseReferenced in this episode:PCOS Power online course (use code PODCAST for 20% off)Diet-Free Doctor's Visit HandoutPerimenopause Power by Maisie HillFearing the Black Body by Sabrina StringsThe Body Is Not an Apology by Sonya Renee TaylorAnti-Diet by Christy HarrisonDecolonizing Wellness by Dalia KinseySupport the showThanks for listening! Work with me 1:1 Cycle Magic cycle-syncing course Virtual workshops Instagram Tip Jar

In this episode, Lisa Jones interviews Peggy O'Neill, MBA, MS, RDN, LDN, FAND, and Adam K. Lax, RDN, LDN, about the reasons why they attended The Academy of Dietetics Food and Nutrition Conference and Expo (FNCE), their favorite sessions, and the key takeaway messages from the conference.

Thanks for joining us, today we welcome Dan Kittredge. Dan has been an organic farmer for more than 30 years and the founder and Executive Director of the Bionutrient Food Association (BFA), a non-profit whose mission is to “increase quality in the food supply.” Dan has become one of the leading proponents of “nutrient density,” and works to demonstrate the connections between soil health, plant health, and human health through workshops and speaking engagements across the country and globe, the annual Soil and Nutrition Conference, and an increased presence online through social media, a YouTube channel, and an upcoming online course. Today he and Monte discuss the opportunities and challenges in all these areas. Dan grew up on Many Hands Organic Farm in central Massachusetts with his parents, Julie Rawson, NOFA-MA Executive Director, and Jack Kittredge, Natural Farmer publisher. After a global career in food and seed activism where he worked with farmers across India, Russia, and Central America, Dan returned to the U.S. and launched the BFA in order to ignite a movement around food quality. Dan has become one of the leading proponents of “nutrient density,” and works to demonstrate the connections between soil health, plant health, and human health through workshops and speaking engagements across the country and globe, the annual Soil and Nutrition Conference, and an increased presence online through social media, a YouTube channel, and an upcoming online course. In 2018, Dan launched the Real Food Campaign, now the Bionutrient Institute, that, with open-source science partners Our-Sci and FarmOS, are leading the effort to identify and increase nutrition in the food supply. The Bionutrient Institute has engineered and unveiled a prototype of a hand-held consumer spectrometer, the Bionutrient Meter, designed to test nutrient density at point of purchase and bring transparency to the marketplace. Via the Bionutrient Meter, the goal is to empower consumers to choose for nutrient quality and thereby leverage economic incentives to drive full system regeneration. https://bionutrient.org/ Do you have a question for our guest or Monte to answer? Click on the link to submit your question and we will get back to you. AgEmerge Podcast Follow Up Questions Link: https://docs.google.com/forms/d/e/1FAIpQLSdEIDQFBcyyzYniqrrgBHXr6AopZddN25xR-6IswEnli69v_w/viewform Know someone you think would be great on the AgEmerge stage or podcast? Send your questions or suggestions to kim@asn.farm we'd love to hear from you.

 In today's episode, I am talking about the Food and Nutrition Conference and Expo, which was in Orlando, Florida earlier this month. This is my fourth time attending the conference, so I consider myself an expert, and I am so excited to share my thoughts with you about my latest experience. I share more about what FNCE is, my own experience this time around having a booth, connecting with professionals in my field, and some cool new food products I discovered!    In this episode, we cover: What is the FNCE? [1:47] Hosting a booth and promoting private practice [4:36] Connecting with brand events, other dietitians, and industry professionals [8:00] New food products [10:49] Final thoughts on FNCE 2022 [17:25]   This episode is sponsored by the Online Entrepreneur Academy. Are you a dietitian or female wellness expert that's feeling undervalued in your job? Not passionate about what you're doing, or are you working one to one with clients now and want to scale your private practice to group an online coach courses and programs, then OEA is perfect for you. This is a three month high touch coaching program and we are currently enrolling for our next cohort. Apply for the Online Entrepreneur Academy here.

This episode deviates from our normal format as Britt and I record on location at the 2022 Food and Nutrition Conference and Expo (FNCE).  In this episode, we share what it is like to attend a nutrition conference including what we enjoyed and what we didn't enjoy as much. We even do some live taste testing of various product samples from the expo hall.  Below you will find links to our private practice websites so you can learn even more about us and our services. Non-Diet Wellness, LLC Paradine Shift

Questions, comments, scathing rebuttals? -> themoosroom@umn.edu or call 612-624-3610 and leave us a message!Twitter -> @UMNmoosroom and @UMNFarmSafetyFacebook -> @UMNDairyYouTube -> UMN Beef and Dairy and UMN Farm Safety and HealthInstagram -> @UMNWCROCDairyExtension Website

Monday's AOA began with Darin Newsom breaking down the weekend's collapse of the Great Britain Pound and the impact on US market. John Baranick, of DTN Weather, provided an update on Hurricane Ian in the Gulf and fall harvest outlook for the corn belt in segment 2. In segment 3, Jacqui Fatka, Farm Progress Policy Editor, joined the show in segment 3 with an update on the White House Food and Nutrition Conference coming later this week, and a discussion of the potential changes to conservation in the '23 Farm Bill Mike Pearson

Perhaps no field in medicine is fraught with as much misinformation and confusion as nutrition. This directly impacts the dance world, as many restrict the very food elements that fuels a dancer to perform. So Yasi and Steven get into it with two of Yasi's colleagues and mentors from the Sports and Human Performance Nutrition practice group, Michelle Macedonio MS, RDN, LD and Roberta Anding MS, RD/LD, CSSD, CDE. Joining the conversation is former professional dancer and current dietitian-in-training, Astrid Zuluaga-Lopez. For more information about SHPN, go to https://www.shpndpg.org To attend the next Food and Nutrition Conference & Expo on October 8-11, 2022, go to https://www.shpndpg.org/shpn-fnce For more about Athletes and the Arts, go to https://athletesandthearts.com For more about Astrid, go to https://astridzlg.wixsite.com/mysite Follow Astrid on Instagram at @undesastrid Bios: Michele Macedonio, MS, RD, CSSD, LD: a registered, licensed dietitian and Board Certified Specialist in Sports Dietetics, she is the owner of Nutrition Strategies®, LLC a nutrition consulting business providing nutrition communications, education, and counseling specializing in sports and human performance, cardiovascular health, and wellness. Michele works with physically active people including youth, high school, collegiate, and professional athletes. Her clients have included two professional soccer teams, Xavier University Men's Basketball team, and the University of Dayton Men's Basketball team. She served as the Cincinnati Bengals' team dietitian for eight years and 11 years as team dietitian with the Cincinnati Reds MLB baseball team. Michele has served as a consultant and spokesperson for members of food and beverage industry, has authored nutrition articles and education materials, book chapters including the 3 rd , 4 th , 5 th and 6 th editions of SCAN Sports Nutrition: A Practice Manual for Professionals, and is co-author of The Athlete's Guide to Making Weight. Her professional volunteer and leadership positions have included Editor-in-chief of SCAN'S PULSE, SCAN Chair, Director of Sports-Dietetics USA, SHPN Keynote Sessions Committee, and CDR's Board Certification Specialty Panel. Roberta Anding MS, RD/LD, CSSD, CDE: Director of Performance Nutrition at Rice University, Assistant Professor in the Baylor College of Medicine Department of Orthopedic Surgery. She is the former sports dietitian for the 2017 World Champion Houston Astros, Houston Texans NFL franchise, Director of Sports Nutrition at Texas Children's Hospital, and the Houston Ballet. Astrid Zuluaga Lopez: Former professional ballet dancer with 20 years of experience in ballet training as a performer and instructor. Trained pre-professionally at Allegro Estudio de Ballet and Miami City Ballet School, and danced professionally in Ballet Nacional de Panama and Arts Ballet Theater of Florida. She is currently a ballet and Pilates instructor at Ballet and Pilates by Victoria and Ellie Paige Dance Company in Houston, Texas. She is also an MS student in Exercise and Sports Nutrition and an RDN-to-be aspiring toward a dietetics career in the fields of dance and athletics.

In this episode, Dr. Sunniva Zarakiewicz, PhD, RN, CWCN provides a synopsis of her recent podium presentation related to wounds at the 2020 Academy of Nutrition and Dietetics Food and Nutrition Conference and Expo. We explore everything from the technical aspects of healing to building collaborative relationships between nurses and dietitians. Recorded 10/19/20, Length 15 minutes

Listen in as we chat with Carol Rees Parrish, MS, RDN about nutrition care of patients with high output ileostomies. Carol shares insights from her recent presentation at the Academy of Nutrition and Dietetics Food and Nutrition Conference and Expo. Recorded 10/19/20, Length 14 minutes

Listen in as we chat with registered dietitian nutritionist Hannah Carey, MS, RDN, LD about her recent study entitled “Determining Malnutrition Status in the Heart Failure Population.” Carey's work was recently presented as a poster session at the 2021 Academy of Nutrition and Dietetics Food and Nutrition Conference and Expo. She shares her experiences with this project as well as aspirations for future applications and research. Recorded 12/2/21, Length 23 minutes

Just a content warning, in this episode we'll be talking in some detail about food and eating disorders, so if you're not in the place to listen right now, totally ok! We'll see you next time. This week, we're talking about food! Specifically, our relationship with it. To help answer our questions and cover this topic, I brought on Julie Duffy Dillon, MS, RDN, NCC, LDN, CEDS-S. Julie is a registered dietitian, eating disorder expert, and PCOS expert that helps people confidently tackle health concerns moving forward without shame and blame. She teaches them how to burn their diet books while bringing clarity to their relationship with food and body. Julie wants to empower everyone to grab their crown because they are King and Queen of their own castle. She has spoken at the Academy of Nutrition and Dietetics Food and Nutrition Conference and was a featured dietitian for the reality show My Big Fat Fabulous Life. You can find Julie at @foodvoicerd, her podcast Find Your Food Voice and JulieDuffyDillon.com You can follow Katie on Instagram at @katiesturino and @megabababe Have any questions or comments? Email us at boobsweatproductions@gmail.com or leave us a voicemail at 201-701-1575. — For a limited time, Boob Sweat listeners can use code BOOBSWEAT15 at checkout for 15% off your order at megababebeauty.com! — This podcast was produced by Wonder Wheel Media and Madison Higley

Congress has funded a White House conference on nutrition, hunger and health, setting the stage for the first such gathering since 1969. The issue has been a longtime priority for House Ag Committee member and Massachusetts Democrat Jim McGovern, who joins this week's Newsmakers to discuss what he hopes will come from the event and how it might shape the upcoming farm bill.Then, a panel of experts takes a look at the current state of nutrition assistance and how a White House conference might influence the future of food policy.Want to receive Newsmakers direct to your inbox every week? Sign up! http://eepurl.com/hTgSAD

Welcome back to another episode of the truth about addiction and living sober.  Today's episode explores body image in recovery and the raw, honest truth about how trauma, upbringing, hardwiring, and habits plays into that relationship.   Dr. David Wiss, PhD, leads us through this discussion as a Registered Dietician and expert on nutrition as it pertains to the gut microbiome, brain health and and the intersection between food and mental well being.  The conversation is raw, real, and refreshing for men AND women who struggle with the unrelenting beauty and body standard.For more information on Dr. Wiss, check out his bio below:David became a Registered Dietitian Nutritionist (RDN) in 2013 and founded Nutrition in Recovery, a group practice of RDNs specializing in the treatment of eating and substance use disorders. In 2017, David received the “Excellence in Practice” award at the national Food and Nutrition Conference and Expo. The California Academy of Nutrition and Dietetics awarded him the “Emerging Dietetic Leader Award” in 2020. He earned his PhD from UCLA's Fielding School of Public Health in the Community Health Sciences department (with a minor in Health Psychology) by investigating the links between adverse childhood experiences and various mental health outcomes among socially disadvantaged men. His treatment philosophy is based on a biopsychosocial model which incorporates an understanding of biological mechanisms, psychological underpinnings, and contextual factors that integrate the social determinants of health. His website Wise Mind Nutrition provides information at the intersection of nutrition and mental health.

Pregnancy is a rollercoaster, both pre and postpartum. Motherhood is a journey, and the body is truly so resilient. The body is going to change and it evolves as it needs to and being in the present moment, learning to accept with grace all the changes we face, as mentioned by today's guest, will be the most rewarding thing for you to do.   In today's episode, I talk to Alexis, a dear friend of mine whom I met at the Food and Nutrition Conference and Expo nearly 10 years ago. In addition to working in the dietetics field, Alexis is also a new mom.     During our conversation, Alexis shares why she is so transparent on social media and how it's helped her heal, feeling overwhelmed with trying to make the right choices and why our bodies are meant to change and serve a greater purpose.  As a new mom Alexis discusses why momhood is all about learning things on the fly, and how it is a real and vulnerable time about reconnecting with your body and learning what it is capable of accomplishing.    In this episode, we cover: Alexis shares what surprised her the most about momhood and being transparent on social media [3:34] Balancing the transition from being a new mom to going back to work [10:00] Dealing with body changes and recovery during pregnancy and postpartum [14:54] You don't need to have a perfect birth, trust that your intuition and love is enough [22:11] Alexis discusses taking maternity leave and trying to seek adult connections [28:19] Making the transition to intuitive eating - Alexis shares her journey to recovery [34:07] Answering some motherhood questions [43:02]   Connect with Alexis Website: www.humusapien.com Instagram: instagram.com/hummusapien Connect with Deanna: IG: @dietitiandeanna Website: https://dietitiandeanna.com  This episode is sponsored by Food Freedom Breakthrough, my three month transformative online group coaching program. Enroll now: https://dietitiandeanna.com/food-freedom-breakthrough

Why are we not paying farmers for quality? A long overdue interview with Dan Kittredge of the Bionutrient Food Association on their work of measuring of nutrients the connection to quality and taste.-----------------------------------------------------Join our Gumroad community, discover the tiers and benefits on www.gumroad.com/investinginregenag. Other ways to support our work:- Share the podcast - Give a 5-star rating- Or buy us a coffee… or a meal! www.Ko-fi.com/regenerativeagriculture. ------------------------------------------------------ We discussed Dan's vision of the food and agriculture system in 2030 and why if we focus more on setting up structures and systems to pay farmers for quality, carbon, biodiversity and water will also be fixed.More about this episode on https://investinginregenerativeagriculture.com/dan-kittredge-2.The Soil and Nutrition Conference begins February 4! 32 weekly workshops over 8 months, 4 tracks, 1 ticket. Sign up with partner code “REGENERATIVE” and $25 of your registration fee will go back to us! Get inspired at a great conference and support us at the same time!]Find our video course here:https://investinginregenerativeagriculture.com/course/----------------------------------------------------------- For feedback, ideas, suggestions please contact us through Twitter @KoenvanSeijen, or get in touch through the website www.investinginregenerativeagriculture.com. Join our newsletter on www.eepurl.com/cxU33P. The above references an opinion and is for information and educational purposes only. It is not intended to be investment advice. Seek a duly licensed professional for investment advice.Support the show (https://www.gumroad.com/investinginregenag) Support the show (https://www.gumroad.com/investinginregenag)

Dawn Jackson Blatner is a registered dietitian and certified specialist in sports dietetics. Not only is Dawn the nutrition consultant for the Chicago Cubs, she is also a food and nutrition blogger with Huffington Post, a nutrition expert on the advisory board of SHAPE Magazine, a trusted expert appearing regularly in local and national media outlets, and the author of two award-winning books: The Flexitarian Diet and The Superfood Swap. If that wasn't impressive enough, Dawn recently starred in the ABC TV show called, My Diet Is Better Than Yours - and won! In this episode, we discuss: How Dawn uses the Food & Nutrition Conference & Expo (FNCE) as a business opportunity. The importance of being prepared to network before going to the conference. Why Dawn goes into FNCE with a plan, but stays open to all of the possibilities. How to leverage Dietetic Practice Groups (DPGs) to meet people in different niches. The importance of going into FNCE with an abundance mindset. Guest Resources: Connect with Dawn on Instagram: @djblatner Free Resources from Libby Are you ready to start your journey? Book a call to learn more about the Dietitian Boss Group Coaching program!

Whole foods plant-based nutrition is the bedrock of lifestyle medicine and overall good health. Unfortunately there’s so many myths about plant-based eating that continue to cast shade on this scientifically-supported way of eating. You need to eat meat for protein! You need dairy for calcium! How about B12! In this presentation given at the Canadian Plant-based Nutrition Conference, Lauren McNeil, a Registered Dietitian in Toronto debunks the most common myths about plant-based eating. This is part 1 of a 2 part series.Lauren McNeill is a Registered Dietitian with a Masters of Public Health in Nutrition and Dietetics, with a collaborative specialization in Women’s Health from the University of Toronto. Lauren specializes in plant-based nutrition, ranging from helping those who want to go vegan, plant-based or vegetarian to those simply wanting to incorporate more plant-based options into their everyday eating patterns. Lauren has experience working in both community and clinical level care, and currently runs her own private practice, Tasting to Thrive, and has a dedicated social media following.Don’t miss more talks from the conference in future episodes.This episode is presented in partnership with Plant-based Canada.LinksPlant-based CanadaYouTube link to the video recording for the conferenceThe Lifestyle Is Medicine podcast is produced by Pathways to Wholeness Lifestyle Medicine in Toronto, Canada and Lifestyle Is Medicine. Pathways is a group of clinics in Toronto that prevents, treats and reverses disease using evidence-based lifestyle medicine. Pathways provides compassionate, evidence-based care at two clinics in Toronto: the North York Lifestyle Medicine Clinic and Junction Lifestyle Medicine Clinic. Learn more at: www.pathwaystowholeness.caLifestyle Is Medicine is a not for profit that shares the principles of lifestyle medicine to help individuals and families prevent and reverse today’s leading chronic conditions. Learn more at: www.lifestylemed.orgMusic creditsPositiveAkashic Records

Here’s part 2 of Dr Shane Williams’ presentation at the Canadian Plant-based Nutrition Conference about the science behind the power of plant-based nutrition for preventing and treating cardiovascular disease.In 2010, Dr Williams stumbled across a copy of the book ‘The China Study’ written by Dr. T. Colin and Tom Campbell and was surprised with the amount of nutritional research that existed to support a whole foods, plant-based diet to not only prevent but also stabilize, improve and sometimes even reverse many chronic conditions including elevated blood pressure, elevated cholesterol, coronary heart disease and diabetes. Since then, after changing his diet and enjoying many health benefits, he’s been incorporating nutritional education and training into the care of his clinic patients. Dr Williams lectured at plant-based conferences, hosted many week long immersion programs locally as well as a 10-day ‘Plant-based Immersion Summit’ in the Caribbean with Drs. Campbell and Esselstyn along with other leaders in the field. He considers himself very lucky to have witnessed (and continues to witness) so many of his patients often completely turn their health around once they learn and implement the scientifically proven, optimal nutritional approach for humans – a whole foods, plant-based diet. He’s passionate about bringing this information to as many people as possible so they too can become empowered to both safeguard and improve their health.Don’t miss more talks from the conference in future episodes.This episode is presented in partnership with Plant-based Canada.LinksPlant-based CanadaYouTube link to the video recording for the conferenceThe Lifestyle Is Medicine podcast is produced by Pathways to Wholeness Lifestyle Medicine in Toronto, Canada and Lifestyle Is Medicine. Pathways is a group of clinics in Toronto that prevents, treats and reverses disease using evidence-based lifestyle medicine. Pathways provides compassionate, evidence-based care at two clinics in Toronto: the North York Lifestyle Medicine Clinic and Junction Lifestyle Medicine Clinic. Learn more at: www.pathwaystowholeness.caLifestyle Is Medicine is a not for profit that shares the principles of lifestyle medicine to help individuals and families prevent and reverse today’s leading chronic conditions. Learn more at: www.lifestylemed.orgMusic creditsPositiveAkashic Records

Dr. Scott Stoll, founder of the Plant-based Nutrition Conference,  part of the Plantrician Project, joins me to explain that doctors often don't get the nutritional information needed in medical school.  Enter The Plantrician Project!   It isn’t just doctors who need good medical info! In this interview, you will receive lots of good medical tips, insights and answers to some burning medical question. Is juicing really good for you without the fiber?  Are carbs bad for you? And what about fasting? We get into it all…just in time to help you with your on-going new years resolutions! For more information, visit http://ElysabethAlfano.com and https://www.plantricianproject.org. 

Here’s part 2 of a 2-part series by Dr Subhas Ganguli, Associate Professor of Gastroenterology at McMaster University, on food as medicine for prevention and treatment of diabetes. This presentation was presented as part of the Canadian Plant-based Nutrition Conference held on June 1, 2019 in Toronto.Dr. Ganguli practices at St Joseph’s Hospital. After obtaining his MD at the University of Saskatchewan he did training in Internal Medicine and Gastroenterology at the Mayo Clinic in Rochester Minnesota. He then completed further training in Gastroenterology and obtained a Masters Degree in Health Research Methodology at McMaster. His interest in the topic of ‘Food as Medicine’ started three years ago after he learned that he was pre-diabetic and has led to the development of an evidence-based website (www.FoodasPrevention.com) as well as presentations at Medical Grand Rounds at St Joseph’s Hospital and Gastroenterology and Cardiology Rounds at McMaster University as well as International CME presentations.Don’t miss more talks from the conference in future episodes.This episode is presented in partnership with Plant-based Canada.LinksPlant-based CanadaYouTube link to the video recording for the conferenceThe Lifestyle Is Medicine podcast is produced by Pathways to Wholeness Lifestyle Medicine in Toronto, Canada. Pathways is a group of clinics in Toronto that prevents, treats and reverses disease using evidence-based lifestyle medicine. Pathways provides compassionate, evidence-based care at two clinics in Toronto: the North York Lifestyle Medicine Clinic and Junction Lifestyle Medicine Clinic. Learn more at: www.pathwaystowholeness.caMusic creditsPositiveAkashic Records

Dr Subhas Ganguli, Associate Professor of Gastroenterology at McMaster University, presents on food as medicine for prevention and treatment of diabetes. This presentation was presented as part of the Canadian Plant-based Nutrition Conference held on June 1, 2019 in Toronto.Dr. Ganguli practices at St Joseph’s Hospital. After obtaining his MD at the University of Saskatchewan he did training in Internal Medicine and Gastroenterology at the Mayo Clinic in Rochester Minnesota. He then completed further training in Gastroenterology and obtained a Masters Degree in Health Research Methodology at McMaster. His interest in the topic of ‘Food as Medicine’ started three years ago after he learned that he was pre-diabetic and has led to the development of an evidence-based website (www.FoodasPrevention.com) as well as presentations at Medical Grand Rounds at St Joseph’s Hospital and Gastroenterology and Cardiology Rounds at McMaster University as well as International CME presentations.Don’t miss more talks from the conference in future episodes.This episode is presented in partnership with Plant-based Canada.LinksPlant-based CanadaYouTube link to the video recording for the conferenceThe Lifestyle Is Medicine podcast is produced by Pathways to Wholeness Lifestyle Medicine in Toronto, Canada. Pathways is a group of clinics in Toronto that prevents, treats and reverses disease using evidence-based lifestyle medicine. Pathways provides compassionate, evidence-based care at two clinics in Toronto: the North York Lifestyle Medicine Clinic and Junction Lifestyle Medicine Clinic. Learn more at: www.pathwaystowholeness.caMusic creditsPositiveAkashic Records

In partnership with Plant-based Canada, we’re excited to share the presentations from the first Canadian Plant-based Nutrition Conference!On June 1 2019, Plant-based Canada, Canadian Academy of Lifestyle Medicine and Plant-based Health Professionals UK put on the first Canadian Plant-based Nutrition Conference. Featuring leading doctors and dietitians, the event covered a wide array of topics related to plant-based nutrition and lifestyle medicine.In this episode, Dr Zahra Kassam, Co-founder and Director of Plant-based Canada and a radiation oncologist at the Stronach Regional Cancer Centre in Newmarket, provides an introduction to the conference.Don’t miss future episodes where we’ll play the audio of the conference presentations.LinksPlant-based CanadaYouTube link to the video recording for the conferenceThe Lifestyle Is Medicine podcast is produced by Pathways to Wholeness Lifestyle Medicine in Toronto, Canada. Pathways is a group of clinics in Toronto that prevents, treats and reverses disease using evidence-based lifestyle medicine. Pathways provides compassionate, evidence-based care at two clinics in Toronto: the North York Lifestyle Medicine Clinic and Junction Lifestyle Medicine Clinic. Learn more at: www.pathwaystowholeness.caMusic credits:PositiveAkashic Records

In Episode 16, I review my recent experience with the Dolce Diet Certification in Belmar, New Jersey. Here’s what we’re dishing up:   Dolce Diet Certification Review and Biggest Takeaways Just Say NOvember Fitness Challenge Why I’m Giving Up Protein Powders This Day in Diet History – November 2019 My Dermatologist Says NO LIFTING for 2 Weeks! Word to the Wise: Reading YOUR Comments/E-Mails Recipe of the Week: Sharpshooter Breakfast Salad And much more!   It’s a Dolce Diet Approved edition of Wise Eats! Enjoy and make wise choices.   Episode Timestamps Mike Dolce Blurb: Eat Really Well Throughout the Day! DON’T DIET (0:00) I hope everyone had a good Halloween! My Beetlejuice Wig…Coming up on today's episode…(00:15) Our Halloween shopping experience with Costco & Trader Joe’s (1:00) Dolce Diet Certification & Nutrition Conference Blurb (2:00) My recent experience with the Dolce Diet Certification and Nutrition Conference! (02:15) My thoughts on the east coast/Belmar, NJ (2:15) My history with Mike Dolce and what the Dolce Diet is (2:30) Dolce is proud of me! (3:30) How the Dolce Diet Certification course was run (3:30) Size of the class and types of individuals who took part (4:00) Mike Dolce says THIS IS THE MONEY SHOT (4:30) What the Dolce Diet principles are! (4:40) Running down the 10 Dolce Diet Principles (5:00) Simple but effective things that you need to do to change your life! (6:00) Stick to the basics and you will achieve your goals & Wisdom blurb from Dolce (6:00) Biggest Takeaway #1: Goal Setting (6:30) Dolce’s 5F’s: Fitness, Family, Finance, Future, For Me (6:45) How I use goal setting and journaling (7:00) How the DDC changed this for my wife and I (7:20) Dolce Blurb about Goal Setting between husband and wife (8:00) Biggest Takeaway #2: The Power of Networking (8:10) I feel really good today and have really good energy! DOLCE (8:40) Biggest Takeaway #3: The Importance of Integrity (8:45) Dolce says DON’T BE A D—KHEAD! (9:10) My feelings walking away from the event (9:15) Dolce says see yourself as the God that you really are! (9:45) I’m officially a Dolce Diet Certified Coach! What This Means (9:55) I want to help you change your life (10:30) If you’re ready to improve your health or physique, message me at wiseeatspodcast@gmail.com or @weswisefitness (10:45) 8-Week Personalized Diet Program (11:00) “When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need” (11:15) Just Say NOOOvember Fitness Challenge! (11:30) Why I’m giving up protein powder for the month of November (12:00) How I’ve replaced protein powder in my diet (12:30) Not missing protein powder at all! (12:45) Why I’m consuming too much protein (and you may be too!) (13:00) What I’m probably going to give up in the month of December (13:30) Dolce says maybe you should try it his way just for a week! (13:50) This Day in Diet History: My Diet, Fitness Goals for November 2019 (14:00) My current workout program: MAPS Anabolic (14:20) Why a recent visit to the dermatologist left me unable to lift heavy for two weeks (14:30) What I’m doing instead of lifting weights…for now (16:00) My lean bulking plan for December (16:40) My exact diet from this day in November 2019 (17:00) My version of Mike Dolce’s breakfast bowl (17:10) Meals, macros, and workouts available at Wise-Eats.com/Episode16 (18:00) Word to the Wise: Responding to YOUR questions, comments from social media (18:10) Instagram shout outs to @crittyroc13 @ja_jib11 @1jess2bob & @this_show (18:20) YouTube shout outs to Angel Poblano & Misteredit1 (19:25) Coconut Oil Chocolate Recipe Wise-Eats.com/Coco (19:50) HBK Shawn Michaels Sweet Chin Music Blurb (20:10) Recipe of the Week: Sharpshooter Breakfast Salad (20:25) Season 7 Premiere of The Following Announcement: The Automator (20:35) Salads for breakfast: The only pre-workout you need! (21:00) Get real foods in wide variety over at Wise-Eats.com/Recipes (22:00) Another Dolce blurb about feeling energized (20:10) Thanks for listening to a Dolce Diet Certified Edition of Wise Eats! (22:15) Please like, subscribe, comment (22:00) Head over to Wise-Eats.com/Episode16 for the show notes, YouTube video, recipes, pictures, and more (22:00) com for my free newsletter and Wise Eats Approved Foods List (23:00) BLOOPER REEL (22:50)   Website Link: Wise-Eats.com/Episode16 YouTube Video:  https://youtu.be/lGzJJ8MSszI Audio Only Link: http://traffic.libsyn.com/wiseeats/Wise_Eats_Episode_16.mp3 Podcast Webpage: Wise-Eats.com/Podcast Questions, Comments, Feedback: Wise-Eats.com/Contact Instagram: @weswisefitness E-Mail: wiseeatspodcast@gmail.com Facebook: com/wiseeatspodcast   Recipes Mentioned in This Episode: Clothesline Coco Cups: http://wise-eats.com/coco/ Greek Yogurt Madness: Wise-Eats.com/Madness/ Wise Eats Energy Bowl: Wise-Eats.com/EnergyBowl Complete Recipe List: Wise-Eats.com/Recipes   Brands/Products Mentioned in This Episode: The Dolce Diet Legion Athletics Stay Gold Cafe Wise Eats Halloween Spooktacular Episode 15 The Following Announcement Season 7, Episode 1: The Automator   Movie Clips: All Dolce clips come courtesy of the official Dolce Diet YouTube Channel. Website Design Thank You: DoeringDesign.com Logo Design Thank You’s: @this_show, MGSignsDesign.com Editing Animations Thank You: Darin Roberts aka Misteredit1 on YouTube   The Wise Eats Podcast is written, filmed, edited, and produced by Wesley Wise, and hopefully shared by YOU. Your support is greatly appreciated!   Submit questions, comments, feedback to WiseEatsPodcast@gmail.com or to @weswisefitness on Instagram. Thanks for watching, listening, reviewing, liking, subscribing, and sharing. Be good to yourself, be good to others, and make wise choices!

Each year the Academy of Nutrition and Dietetics hosts the most amazing gathering of dietitians and nutrition professionals; the Food and Nutrition Conference and Expo.  This year we all met in Philadelphia, Pennsylvania.   Today's episode showcases a conversation with Nicole and her husband, Mark, as they unpack what we learned that we think you should know, as well some new products that you should look for in the grocery aisles. Patreon | Love what you're hearing? Help fund ongoing episides through donations as little as $1/month. Learn more here! Leave a review | When you leave a five star iTunes review, it helps others with similar interests and passions find us when they're looking for new content. Thank you in advance! Resources and Show Notes Low-carbohydrate diet research: The low-carbohydrate diet and cardiovascular risk factors: Evidence from epidemiologic studies Book: Intuitive Eating Creamy Coconut Lentil Curry

Earlier this week, more than 10,000 registered dietitians, nutritionists, nutrition science researchers, policy makers, healthcare providers and industry leaders descended on Philadelphia to learn about and discuss key health issues facing Americans at the Food & Nutrition Conference & Expo.

Earlier this week, more than 10,000 registered dietitians, nutritionists, nutrition science researchers, policy makers, healthcare providers and industry leaders descended on Philadelphia to learn about and discuss key health issues facing Americans at the Food & Nutrition Conference & Expo.

Can you tell we’re excited about the Food and Nutrition Conference and Expo aka FNCE? As the final hours tick away the Diversify Dietetics co-founders talk about where DD will be during the 4 day conference, what their most looking forward to and notable events that you don’t want to miss.

Nicole and Dave offer tips and tricks for navigating FNCE (Food and Nutrition Conference and Expo) and tease a pie-throwing contest of sorts.

Today's episode of the Dietitian Boss podcast welcomes back Dawn Blatner, RD, CSSD to discuss networking and building visibility to grow her business. Dawn Jackson Blatner is a registered dietitian and certified specialist in sports dietetics. Not only is Dawn the nutrition consultant for the Chicago Cubs, she is also a food and nutrition blogger with Huffington Post, a nutrition expert on the advisory board of SHAPE Magazine, a trusted expert appearing regularly in local and national media outlets, and the author of two award-winning books: The Flexitarian Diet and The Superfood Swap. If that wasn't impressive enough, Dawn recently starred in the ABC TV show called, My Diet Is Better Than Yours - and won! In this episode, we discuss: How Dawn uses the Food & Nutrition Conference & Expo (FNCE) as a business opportunity. The importance of being prepared to network before going to the conference. Why Dawn goes into FNCE with a plan, but stays open to all of the possibilities. How to leverage Dietetic Practice Groups (DPGs) to meet people in different niches. The importance of going into FNCE with an abundance mindset. Guest Resources: www.dawnjacksonblatner.com Connect with DJ on Facebook, Instagram and Twitter Download Dawn's (FREE) meal planning template Resources from Libby: Want new ideas to grow your nutrition business and private practice? Get more clients with this free ebook Libby's Instagram Course for Dietitians Check out Libby's Coaching Programs for Dietitians Libby's Self-study Options for Dietitians More podcast episodes Instagram @libbyrothschild Libby on Facebook Check out Libby's programs for Dietitians Contact Libby via email

Today, we are bringing you a mini episode all about the benefits of attending FNCE - the Academy of Nutrition and Dietetics Food and Nutrition Conference and Expo. Links discussed in this episode: FNCE https://eatrightfnce.org/ Volunteering at FNCE https://eatrightfnce.org/attend/student-host-program/

Interested in becoming a Registered Dietician? Certified Diabetes Educator? If so, you won't want to miss our conversation with Jill Boyce, RDN, CDE. Jill tells you everything that you need to know from education, to the application process, to training and internships. She has worked in a variety of settings from hospitals to private practice. Jill is on top of her profession and is a wealth of knowledge for anyone interested in entering this field. We also ask Jill about her undergraduate experiences at Merrimack College and the University of Maine at Orono. Anyone researching these colleges will enjoy Jill's take (she loved both schools). We also discuss Jill's Dietetic Internship at Oregon State University, and what her rotations were like there. Anyone needing private and professional nutrition advice can contact Jill at Savor: Food, Life & Health where she sees clients/patients by appointment. She assists clients with prevention, diabetes management, weight loss, fitness, management of chronic diseases, eating disorders, meal planning, budgeting and creating grocery lists. Even if you have no interest in becoming a Registered Dietician, we know that you will enjoy our conversation with Jill. She is smart, friendly and interesting! Her strong passion for her career and her concern for her patients comes through in this interview.Join Our Podcast Email List! Follow Our Podcast:Website: Listen To Our Podcast HereYouTube Channel Twitter LinkedIn Facebook InstagramAll Things College and CareerMeg's LinkedIn Bobbie's LinkedIn Music Production: Lena Keller: lena.m.keller@gmail.comTechnical Production: Richard BarnettSHOW NOTES:FNCE: Food & Nutrition Conference & ExpoCDE: Certified Diabetes EducatorCamp CarefreeFacebook Page: Savor Food, Life & Health

Today's episode of the Purdue Dairy Digest gives a brief update from the Tri-State Dairy Nutrition Conference held in Fort Wayne, IN from April 22-24th. I would encourage you to attend next year's conference to hear about research and trends in the dairy industry as well as to interact with nutritionists and consultants who feed the cows and implement the research on farm.

Welcome! and Thank you for listening.  Tickets sales close in 2 days for the 4th Annual Charlotte County Plant Based Nutrition Conference in Punta Gorda, Florida on March 30, 2019.  You can purchase tickets at doctordulaney.com by clicking the link to Eventbrite.com.  This is going to be a day of celebration.  Health, wellness, motivation and education along with great plant based food.  Dr. Alan Goldhamer will be speaking on water fasting as compared to intermittent fasting. Eric O Grey will share his health transformation journey and perhaps give us some marathoning tips!.  I am going to brag about all of the successes my practice members have achieved and why we do what we do.  Addie will give you the low down on tweaking plant based nutrition to help you achieve your optimal performance and health.  What is not to like.   Eating plant based is great and we know nitric oxide helps dilated blood vessels and reverses cardiovascular disease.  But it also has a positive effect on our immune system to make cancer cells less prone to spread. Cholesterol plays a role in cancer spread as well so eating a plant based diet can decrease the potency of cancer cells by taking away a source of cholesterol.  There are so many exciting ways eating a colorful, delicious, plant based meal can help us maintain health and wellness.  Thank you for listening! See you this weekend in Punta Gorda, Florida.  Email me with questions at jami@doctordulaney.com .  

Mark your calendars for the Tri State Dairy Nutrition Conference, April 16-18, in Fort Wayne, Indiana. This week Dr. Jackie Boerman, gives us some of the highlights of this important event.

Books: The Plant-Powered Diet: http://amzn.to/2FJGZLP Plant-Powered for Life: http://amzn.to/2DwIqeI Free Plant-Powered Newsletter Blog: The Plant-Powered Dietitian https://sharonpalmer.com/meet-sharon   Sustainability Of Plant-Based Nutrition http://learntruehealth.com/sustainability-o…-based-nutrition/ Sustainability of plant-based nutrition is a serious matter that we should look into. For the sake of our health, the planet and animal welfare, it's about time we take control.  To explain more about why we should take action towards sustainability of plant-based nutrition, Sharon Palmer is back on the show for the second time around. I also strongly recommend listeners to check out my episode with Sharon Palmer on episode 197. She revealed a lot of things you need to know about a plant-based diet. General Perceptions My husband and I have been trying a plant-based diet for almost three months now. I eat chicken sometimes, but other than that, I make a conscious effort to eat organic produce most of the time. Sharon Palmer says a lot of people don't realize that there are a lot of delicious ways to eat a plant-based diet. But most of the time, people think they're going to be missing out on something. "Primates are vegans. We are similar to them. Eating a plant-based diet makes cholesterol and glucose drop," explains Sharon Palmer. "Whole plant food is so satisfying and delicious. Plus, your body will be flooded with nutrients that benefit in so many ways." Sharon Palmer also assures that experiencing hunger, in the beginning, is normal. Because a plant-based diet is so dense in nutrients but low in energy or calories. It is also low in fat naturally. Usually, it takes time easing into the diet, but people eventually get used to it. I was initially worried where I would get my protein requirement in a plant-based diet. But apparently, 18 grams of protein equals one cup of legumes. I was then more than willing to dive into the diet because I love legumes! Major Problems Some of the significant problems we have on sustainability are waste management, air pollution, water pollution and soil pollution due to extensive farming and modern animal agriculture. According to Sharon Palmer, all these are detrimental to the environment. "From an environmental standpoint, they concentrate all the manure. In effect, the manure accumulates in lagoons and storage tanks," said Sharon Palmer. In a past episode, Dr. Mark Hyman said, when farmers pay more attention to the health of the soil, that is when we get healthy crops. And that will ultimately sustain our health. Soil plays a big factor in all this.  Part of the equation is the state of biodynamic farming, allowing the animals to walk on the fields during offseason and enable their manure to be stomped into the ground naturally. Studies have shown that biodynamic farms have a higher yield of produce than those produced with a bunch of chemicals. "A lot of times we think the soil is just dirt. But soil is living and breathing. We are so interested in our gut microbiome now, but the soil has a microbiome," Sharon Palmer explains. "It is enriched with all of these organisms that help decay the organic matter and contribute nutrients to the soil. Modern agriculture treats soil as an inert substance."  She adds, "But at the same time, this compost has all the things like manure and compost. Part of our natural environment has all the things needed regarding nutrients in the soil, and it breaks down slowly, adding organic materials to the soil." Present Focus Sharon Palmer's primary focus on sustainability is looking at the food system rather than focusing on micro-agriculture. She is also currently learning about biodynamics and regenerative agriculture to restore the soil and looking into food policies, food systems, and security. "Sustainability goes beyond just the environment. A lot of people think of the environment as the only aspect of sustainability," said Sharon Palmer. "Sustainability means we want the food system to move beyond and be available for future generations. That means healthful, affordable food that everybody has access to."  She adds, "Just because people who can afford it can go to the farmers market and buy organic produce, that doesn't mean it's available to everyone. It involves things like economics, society, and community." How We Grow Our Food Sharon Palmer also shares that her plant-based nutrition matches her work as a journalist and speaker for nutrition. According to her, the healthcare professional world has a lack of understanding of the food system. "We're so focused on nutrients. Sometimes, we don't take it all the way back to the soil and how we're growing our food," Sharon Palmer said. "It is intriguing that crops we are eating today have zero nutrients than crops grown 50 years ago." Sharon Palmer says we change our varieties so much, that when we buy our orange carrots, supermarkets and nature apparently produces many other types. Often, the crop varieties we have now have much lower nutrients than their ancient relatives. Apparently, this is because we bred the nutrients out of these vegetables. Secondly, Sharon Palmer says it takes two weeks after harvest for us to get our produce at the supermarket. And we know produce loses nutrients daily after being picked. Lastly, evidence shows that climate change is changing the nutrient value of our vegetables. And because temperatures are rising, it changes the actual composition of our crops. This is why Sharon Palmer recommends eating freshly harvested produce as much as possible. It also helps if we could grow our food and eat more varieties. Impact Of Pesticides Sharon Palmer says that research has shown farming communities have the highest risk of adverse effects of pesticides because farmers breathe the air and live on the farm. This is one of the reasons why Sharon Palmer supports organic agriculture. Personally, my interview with Dr. Stephanie Seneff on episode 89 was such an eye-opener. In the episode, she revealed the link between glyphosate and autism. Glyphosate is a chelator. It binds to heavy metals, but it also releases heavy metals once the agent changes pH.  The pH changes when fluids in our body change. "Everybody knew that glyphosate wouldn't work anymore. Nature has a way of evolving," said Sharon Palmer. "We have to look at the next herbicide that they are using, to see what the implications are. California has been aggressive in seeing the risks of glyphosate." What We Can Do Sharon Palmer says the United States has one of the cheapest food supplies in the world. Because when you look at the percentage of our income, it goes to food. But then we're so used to buying cheap food. And it's hard to get people to pay more to for food that has a higher quality.  "Americans eat a lot of food. There's an opportunity to eat more of what we need every day and not waste so much. We waste 40% of our food so must learn to put more value in food," Sharon Palmer said. "A lot of people don't realize that we have a lot of programs in farmers markets to connect people and make them eat more healthy produce." I'm planning to grow my vegetables in my garden and share it with friends and family as well as donate to my community's local food bank. It is essential to create a sense of unity in the community by having every family pitch in to do their part and start their garden, too. Extra lands on church grounds and schools can also be converted into vegetable gardens for the benefit of the community. Sharon Palmer shares that there are already a lot of schools around the country trying to educate students through growing vegetables on school grounds.  "The movement is already happening. We have to expose it to people before we lose connection with our soil. I also think that if you grow your food, you also value it more because you spend a lot of time nourishing it," said Sharon Palmer. Changing Our Diet Sharon Palmer reveals that Americans are the top meat eaters in the world. Overeating meat is not suitable for health, and it is advisable to cut your meat consumption in half. Just think of what it can do for animal welfare, your health and also the planet. To ease into the transition to a plant-based diet, try avoiding meat once a week. Start thinking about your plate differently. In fact, my past guest, Dr. Mark Hyman recommended to make meat a condiment. There's a vegan burger recipe I have which I make with quinoa, chickpeas, rice cauliflower and avocado. Then I wrap in uncooked purple cabbage and add a little taco seasoning. My family loves it, and I suggest you should try this easy recipe, too. The taste takes a little getting used to, but it's delicious! On the other hand, Sharon Palmer's favorite breakfast is oatmeal porridge with whatever fruits in season, flax seeds and walnuts with no sugar. It's an easy recipe and very healthy for the body. "Research shows that you can train your taste buds and gradually reduce preference level for sweet and salty," Sharon Palmer said. Sharon Palmer's Books There's so much to learn about the plant-based diet. According to Sharon Palmer, her book, Plant-Powered Diet is the bible of plant-based eating. There are a lot of tips on how to choose food like whole grains and how many vegetables to eat every day. Her other book, Plant-Powered For Life, is a straightforward approach to anything from the plant-based diet.  The book also contains a lot of recipes that's so easy to do and delicious so check it out. Bio Sharon Palmer has created an award-winning career based on combining her two great loves: food and writing. As a registered dietitian with a broad foundation in health care, she channeled her passion into journalism over the past 15 years, covering a variety of topics, such as health, wellness, nutrition, and cooking.  Sharon Palmer is also an accomplished writer on food and environmental issues, having published some features on plant-based diets, hunger, agriculture, local and organic foods, eco-friendly culinary practices, sustainability, food safety, humane animal practices, and food security. In particular, Sharon Palmer has expertise in plant-based nutrition.  Over 950 of Sharon Palmer 's features have been published in a variety of publications, including Better Homes and Gardens, Prevention, LA Times, Cooking Smart, and Delicious Living. Her book The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today (The Experiment, July 2012) was a critical success, which was followed by her second book Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps & 125 Delicious Recipes in July 2014.  Also, Sharon Palmer has contributed to several books, including Food & Cultural Issues for the Culinary, and Hospitality and Nutrition Professions (Jones and Bartlett Publishers, Inc. 2009). She blogs every day for her The Plant-Powered Blog, which has won numerous awards. She is also the editor of the acclaimed health newsletter Environmental Nutrition, and nutrition editor for Today's Dietitian.  Sharon Palmer shines in culinary arts, focusing on globally inspired recipes featuring whole plant foods. She enjoys hosting culinary demonstrations and farm-to-table cooking classes. Apart from that, Sharon Palmer regularly appears in the media as a nutrition expert, and presents on food and nutrition at national venues, including California Academy of Nutrition and Dietetics, Food and Nutrition Conference and Expo, and Supermarket Symposium.  Sharon Palmer also serves as a nutrition advisor to Oldways Vegetarian Network and is a judge for the prestigious James Beard Journalism Awards and Books for a Better Life Awards. She was the proud recipient of the Loma Linda University Distinguished Alumnus Award in 2013.  Currently, Sharon Palmer is studying for her Master Degree in Sustainable Food Systems at Green Mountain College in Vermont. Living in the chaparral hills overlooking Los Angeles with her husband and two sons, Sharon Palmer enjoys tending to her organic garden, visiting the local farmers market every week, and cooking for friends and family. Get Connected with Sharon Palmer! Official Website Facebook Twitter Instagram Linkedin YouTube Pinterest Book by Sharon Palmer Recommended Reading by Sharon Palmer Food Rules by Michael Pollan   Recommended Links: Episode 89 - Dr. Stephanie Seneff Episode 197 - Sharon Palmer   The Links You Are Looking For: Support Us on Patreon & Join the Learn True Health Book Club!!! Patreon.com/learntruehealth https://www.patreon.com/learntruehealth ************************************ This is the sauna I got and highly recommend! 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Authors: Kathleen Zelman, MPH, RD, LD. Summary: The podcast provides a brief overview of the May 2011 Journal's Great Fat Debate series, which begins with this introductory article by Kathleen Zelman, MPH, RD, LD. Zelman's article frames the debate, and is followed by transcripts of presentations given at the American Dietetic Association's 2010 Food and Nutrition Conference and Expo by Walter C. Willett, MD, DrPH; Lewis H. Kuller, MD, DrPH; Dariush Mozaffarian, MD, DrPH; and Alice H. Lichtenstein, DSc, all of which explore the role of fat in the diet and its impact on health. May 2011 (Vol. 111, Issue 5, Pages 655-658).

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In this extra long episode the Iron Radio crew offer gym talk, then come to you on-site from Yokohama Japan. On the lifting front the guys share insights on training while traveling, pre-surgical chores, post-surgical rehab, and more. After the break, the Topic of the Day is a report from the hotel room in Yokohama. Drs. Lowery and Nelson cover the whole experience including new nutrition findings from the Asian Congress on Nutrition. How does physique culture differ in Japan? Why is green tea a big deal? What's the deal with gene clocks and how might they affect you? What meal timing practice can you use to decrease muscle breakdown? There's tons of information you can acquire before it hits journals and textbooks. It's time to journey to the Far East - without the jet lag!

In this extra long episode the Iron Radio crew offer gym talk, then come to you on-site from Yokohama Japan. On the lifting front the guys share insights on training while traveling, pre-surgical chores, post-surgical rehab, and more. After the break, the Topic of the Day is a report from the hotel room in Yokohama. Drs. Lowery and Nelson cover the whole experience including new nutrition findings from the Asian Congress on Nutrition. How does physique culture differ in Japan? Why is green tea a big deal? What's the deal with gene clocks and how might they affect you? What meal timing practice can you use to decrease muscle breakdown? There's tons of information you can acquire before it hits journals and textbooks. It's time to journey to the Far East - without the jet lag!

In this extra long episode the Iron Radio crew offer gym talk, then come to you on-site from Yokohama Japan. On the lifting front the guys share insights on training while traveling, pre-surgical chores, post-surgical rehab, and more. After the break, the Topic of the Day is a report from the hotel room in Yokohama. Drs. Lowery and Nelson cover the whole experience including new nutrition findings from the Asian Congress on Nutrition. How does physique culture differ in Japan? Why is green tea a big deal? What's the deal with gene clocks and how might they affect you? What meal timing practice can you use to decrease muscle breakdown? There's tons of information you can acquire before it hits journals and textbooks. It's time to journey to the Far East - without the jet lag!

Lonnie and Fortress get the inside track from doc student Mike T Nelson on the very recent Experimental Biology conference in Washington DC. What's up with the new testosterone boosters? Which dietary proteins can actually create a simultaneous fat loss and muscle gain home run? How light can one train and still make gains? What genetic tweaks are now invading broccoli? Get in on this! ***Finally, we'd like to continue a new section here in our feed notes - appreciation of deserving listeners. Here's a hearty thanks to some of our newest supporting members and donors, like Kenneth, Joel, and Randy, for stepping up to help us improve Internet media for bodybuilders and strength athletes. Fifty thanks, guys! And supporting listeners, your mugs are on the way!***

Lonnie and Fortress get the inside track from doc student Mike T Nelson on the very recent Experimental Biology conference in Washington DC. What's up with the new testosterone boosters? Which dietary proteins can actually create a simultaneous fat loss and muscle gain home run? How light can one train and still make gains? What genetic tweaks are now invading broccoli? Get in on this! ***Finally, we'd like to continue a new section here in our feed notes - appreciation of deserving listeners. Here's a hearty thanks to some of our newest supporting members and donors, like Kenneth, Joel, and Randy, for stepping up to help us improve Internet media for bodybuilders and strength athletes. Fifty thanks, guys! And supporting listeners, your mugs are on the way!***

Lonnie and Fortress get the inside track from doc student Mike T Nelson on the very recent Experimental Biology conference in Washington DC. What's up with the new testosterone boosters? Which dietary proteins can actually create a simultaneous fat loss and muscle gain home run? How light can one train and still make gains? What genetic tweaks are now invading broccoli? Get in on this! ***Finally, we'd like to continue a new section here in our feed notes - appreciation of deserving listeners. Here's a hearty thanks to some of our newest supporting members and donors, like Kenneth, Joel, and Randy, for stepping up to help us improve Internet media for bodybuilders and strength athletes. Fifty thanks, guys! And supporting listeners, your mugs are on the way!***