Podcasts about nutrition dietetics

Charmaine Dominguez is a registered dietitian and wellness professional who has quietly built one of the most impactful movements in the metabolic health space: Reversing Diabetes Revolution. With nearly 1 million followers across her social media platforms, she has coached over 1,000 clients into Type 2 Diabetes remission and helped countless others prevent or manage insulin resistance. Her work has earned her recognition as a leading diabetes-focused creator, with features in prominent publications such as KATU Afternoon Live, MM+M Online, GB News, Indian Express, Daily Express, and Wales Online.Charmaine's approach to nutrition is both practical and science-backed, focusing on whole foods and plant-based nutrition—though not strictly vegan—with an emphasis on vitamin-rich, complex carbohydrates that improve insulin sensitivity over time. Beyond her role as a content creator, she is a founder, business owner, and wife, having scaled her business to include a team of dietitians who support her rapidly growing client base. Her entrepreneurial grit and dedication to wellness have made her a trusted voice in the health community.Originally from Hong Kong, Charmaine is a double graduate of Cal State Long Beach, holding a Bachelor of Science in Nutrition & Dietetics and a Master's in Public Health. She is fluent in English, Cantonese, and Mandarin, and conversational in Spanish and Korean, reflecting her diverse background. When she's not creating content or coaching clients, Charmaine enjoys an active Southern California lifestyle with her husband Brandon and their two huskies, embracing activities like hiking, walking, and cycling.Social Media Presence: • TikTok: 714K Followers • Instagram: 203K Followers • YouTube: 65K SubscribersCharmaine's influence continues to grow, with her work highlighted in recent press features, making her a go-to expert for those seeking sustainable, long-term solutions to metabolic health challenges.

*Disclaimer: This video is only providing information. Please note that this information is not medical advice, nor is it intended to replace medical advice. Before beginning any diet program or modifying your diet, you should seek advice from a licensed professional.

TakeawaysCarnivore Ernährung wird als therapeutisches Werkzeug betrachtet.Fleisch hat eine zentrale Rolle in der menschlichen Evolution gespielt.Morphologische Anpassungen des Menschen unterstützen eine fleischbasierte Ernährung.Die Nährstoffdichte in tierischen Lebensmitteln ist höher als in pflanzlichen.Es gibt keine dokumentierten veganen Jägersammlergesellschaften.Gesättigte Fette sind in ihrer natürlichen Matrix unbedenklich.Die Inuit und andere Jägersammlergesellschaften zeigen, dass eine fleischlastige Ernährung gesund sein kann.Evidenzbasierte Ansätze sind entscheidend für die Ernährung.Kapitel00:00 - Einleitung: Ist carnivore Ernährung wirklich Unsinn? 01:00 - Fleisch und Evolution: Die Rolle der Steinwerkzeuge 02:50 - Australopithecus: Erste Hinweise auf Fleischkonsum 04:20 - Eiszeit und große Jäger: Homo erectus und die Megafauna 06:30 - Übergang zur Sesshaftigkeit: Ein langsamer Prozess 09:00 - Unsere Anatomie: Zähne, Magen und Verdauungstrakt 11:30 - Nährstoffe aus tierischer Nahrung: Hohe Dichte und Bioverfügbarkeit 13:50 - Antioxidantien, Ketose und entzündungsarme Ernährung 16:10 - Fehlende große Studien? Evidenz aus Fallstudien und Evolution 18:30 - Fazit: Fleisch als zentrales Nahrungsmittel der Menschheit Original Artikel: Iss Dich Gesund / 01-2025/ Seite 79 "Riedls Aufreger"Literaturquellen:Heinzelin, Jean de, et al. "Environment and behavior of 2.5-million-year-old Bouri hominids." Science 284.5414 (1999): 625-629.Richards, Michael P., and Erik Trinkaus. "Isotopic evidence for the diets of European Neanderthals and early modern humans." Proceedings of the National Academy of Sciences 106.38 (2009): 16034-16039.Mann, Neil. "Meat in the human diet: An anthropological perspective." Nutrition & Dietetics 64 (2007): S102-S107.Fujimori, Shunji. "Gastric acid level of humans must decrease in the future."World Journal of Gastroenterology 26.43 (2020): 6706Blumenschine, Robert J., et al. "Characteristics of an early hominid scavenging niche [and comments and reply]." Current anthropology 28.4 (1987): 383-407.Aiello, Leslie C., and Peter Wheeler. "The expensive-tissue hypothesis: the brain and the digestive system in human and primate evolution." Current anthropology (1995): 199-221.Gurven, Michael, and Hillard Kaplan. "Longevity among hunter‐gatherers: a cross‐cultural examination." Population and Development review 33.2 (2007): 321-365.Cordain, Loren, et al. "Plant-animal subsistence ratios and macronutrient energy estimations in worldwide hunter-gatherer diets." The American journal of clinical nutrition 71.3 (2000): 682-692.Lescinsky, Haley, et al. "Health effects associated with consumption of unprocessed red meat: a Burden of Proof study." Nature Medicine 28.10 (2022): 2075-2082.Astrup, Arne, et al. "Saturated fats and health: a reassessment and proposal for food-based recommendations: JACC state-of-the-art review." Journal of the American College of Cardiology 76.7 (2020): 844-857.Yamada, Satoru, et al. "Saturated Fat Restriction for Cardiovascular Disease Prevention: Systematic Review and Meta-Analysis of Randomized Controlled Trials." (2024).Beasley, DeAnna E., et al. "The evolution of stomach acidity and its relevance to the human microbiome." PloS one 10.7 (2015): e0134116.Norwitz, Nicholas G., and Adrian Soto-Mota. "Case report: Carnivore–ketogenic diet for the treatment of inflammatory bowel disease: a case series of 10 patients." Frontiers in Nutrition 11 (2024): 1467475.Calabrese, Lori, Rachel Frase, and Mariam Ghaloo. "Complete remission of depression and anxiety using a ketogenic diet: case series." Frontiers in Nutrition 11 (2024): 1396685.Cordain, Loren, et al. "The paradoxical nature of hunter-gatherer diets: meat-based, yet non-atherogenic." European journal of clinical nutrition 56.1 (2002): S42-S52.Beal, Ty, and Flaminia Ortenzi. "Priority micronutrient density in foods." Frontiers in nutrition 9 (2022): 806566.Ben‐Dor, Miki, Raphael Sirtoli, and Ran Barkai. "The evolution of the human trophic level during the Pleistocene." American journal of physical anthropology 175 (2021): 27-56. Bitte beachte auch immer den aktuellen "Haftungsausschluss (Disclaimer) und allgemeiner Hinweis zu medizinischen Themen" auf meiner Webseite.

How to Train Smart & Get Stronger as you Age with Fabio Camano Guest: Fabio Comana, M.A., M.S., NASM CPT, CES, PES, CWC, CNC & CSNC; ACE-CPT & HC; ACSM-EP; NSCA CSCS; CISSN Hosted by: Debbie Potts Who is Fabio Comana? Fabio Comana is an accomplished expert in exercise science, nutrition, and fitness education. He holds extensive certifications including NASM, ACE, and ACSM credentials, and serves as a faculty member at San Diego State University, teaching courses in kinesiology and physiology. Fabio has also contributed significantly to fitness education as a subject matter expert for OrangeTheory Fitness and the National Academy of Sports Medicine (NASM). He was the original creator of ACE's IFT™ model and developed NASM's latest cardio model. His career spans roles such as Division I collegiate coach, strength-conditioning coach, and president of Genesis Wellness Consulting. In this episode, Fabio shares his wealth of knowledge on how we can improve health, fitness, and vitality as we age, particularly over the age of 40. Key Topics Covered: Fueling and Training Over 40 Strategies to maintain energy and vitality through the aging process. Adjusting training and nutrition to support hormonal changes that come with age. Muscle Development The critical role of strength training for muscle preservation as we age. Techniques to optimize muscle growth and recovery. How GLP-1 influences weight management and metabolic health in older adults. Blood Flow Restriction (BFR) Training Exploring the benefits of BFR training for muscle growth and strength. Safe methods for incorporating BFR bands into your workout routine. Heart Rate Tips – Intensity vs. Zone 2 The balance between high-intensity workouts and Zone 2 cardio for heart health. Understanding heart rate zones and their impact on fitness outcomes. Fueling – Protein and Carbohydrates Effective protein timing and the importance of hitting the leucine threshold for muscle repair and growth. Why carbohydrates play a role in maintaining energy and performance. Retrain the Way We Think, Rethink the Way We Train Fabio emphasizes a holistic approach to aging, promoting overall well-being and quality of life. He encourages adopting strategies that combine physical training, nutrition, and mental health to live your best life in the second half of your life. Future Topics to Watch For: The importance of rest, recovery, and sleep hygiene. How to improve sleep quality and manage recovery effectively. Addressing chronic stress and developing a growth mindset. Balancing HIIT with Non-Exercise Activity Thermogenesis (NEAT) for better health outcomes. The hormonal impact of various exercise types on long-term health. Further insights on safe and effective BFR training. Optimizing protein timing for aging muscles. Fabio Comana's Education: MS in Nutrition (Sports Nutrition), San Diego State University MA in Exercise Physiology, San Diego State University BS in Nutrition (Dietetics), San Diego State University Learn more about Fabio Comana: Visit San Diego State University Faculty Page For questions and personalized coaching options, contact Coach Debbie Potts at www.debbiepotts.net. Tune in to this insightful episode for actionable tips on how to age with vitality, maintain strength, and stay active in your 40s and beyond!

In this episode, I'm thrilled to welcome Eli Cruz, a Nutritionist and the founder of Elate Nutrition Counseling in Oakland, California. Eli holds a Master of Science in Lifespan, Nutrition, and Dietetics from the University of Southern California. Eli joins us to delve into crucial subjects such as food security, common myths, eating disorders, and the vital role of nutrition education.

IN THIS EPISODERole of electrolytes in the bodyDo we need sodium in sports drinks for performance?Why is sodium in sports drinks?Do we need sodium in sports drinks for 1-3 hour events, or only longer events?The role of electrolytes in crampingSodium testingPre-exercise sodium intakeSodium loading for fluid retention before specific eventsSodium bicarbonateLINKS-Podcast: Fueling Endurance: https://podcasts.apple.com/us/podcast/fueling-endurance-nutrition-for-runners-cyclists-triathletes/id1542030768 Twitter: https://twitter.com/nxtlvlnut Instagram: https://www.instagram.com/fuelingendurance/ ASK A QUESTION FOR A FUTURE PODCASTGUESTDr Alan McCubbin works in the Department of Nutrition Dietetics & Food, Faculty of Medicine Nursing and Health Sciences at Monash University as a Senior Teaching Fellow. He is an Accredited Practicing Dietitian and Accredited Sports Dietitian, and in 2021 was awarded Fellowship of Sports Dietitians Australia for his combined research and education contributions to the profession. Alan completed his PhD at Monash, focussing on the dietary sodium intake practices of endurance athletes, and the likely implications for health and performance during exercise. HOSTAdam Pulford has been a CTS Coach for nearly two decades and holds a B.S. in Exercise Physiology. He's participated in and coached hundreds of athletes for endurance events all around the world.Listen to the episode on Apple Podcasts, Spotify, Stitcher, Google Podcasts, or on your favorite podcast platformGET FREE TRAINING CONTENTJoin our weekly newsletterCONNECT WITH CTSWebsite: trainright.comInstagram: @cts_trainrightTwitter: @trainrightFacebook: @CTSAthlete

On this week's episode I am super excited to be introducing you to our next special guest Co- founder of ‘Eat Love Live', researcher and lecturer, Dr. Christie Bennett. Christie currently works at Monash University as a Senior Lecturer at the Department of Nutrition Dietetics and Food and is a Research Fellow of The Higher Education Academy at Monash University. Christie is also an Accredited Practising Dietitian and Credentialed Eating Disorder Clinician with an expertise in eating disorders, disordered eating and its intersection with women's health including in fertility, pregnancy and PCOS. Since completing her PhD, Christie has worked towards bringing together her clinical and research interests. Continuing to conduct research, investigating the role of nutrition and dietetics pedagogy on disordered eating in students and those impacted by fat phobia. In 2023, she was awarded a School of Clinical Sciences Career Development Fellowship to investigate the barriers and enablers of using client input in health care education. Where she is continuing to research educational interventions to improve inclusivity in dietetics and healthcare more broadly.  On this week's episode we will be speaking about the topic of fat phobia also known as weight stigma or anti fat bias. Where Christie shares some of the research she has been doing on fat phobia and eating disorders including the studies involving lived experience from people in larger bodies. Christie works to privilege lived experience, acknowledge, and honour the experiences of those who are suffering from the experiences of eating disorders. Acknowledging the various systemic barriers, oppressions, and injustices. So please, welcome our next special guest, Christie! Podcast Summary: 1.  The research on fat phobia or weight stigma 2.  Fat phobia is systemic 3.  The link between the fear of gaining weight and eating disorders 4.  Weight stigma and body comments impact everyone 5.   A larger body is not a before photo 6. All people should receive adequate care and respect regardless of body shape   Links to Christie: ‘Eat, Love, Live' Website: eatlovelive.com.au Eat Love Live Education Page: ⁠https://elleducation.teachable.com/⁠ Instagram: @eatlovelive Facebook: Eat Love Live | Melbourne VIC   Links from the episode and to BodyMatters: BodyMatters Australasia Website: ⁠⁠⁠⁠⁠⁠⁠https://bodymatters.com.au/⁠⁠⁠⁠⁠⁠⁠ BodyMatters Instagram: @bodymattersau Butterfly Foundation Helpline: Call their National Helpline on ⁠⁠⁠⁠⁠⁠⁠1800 33 4673⁠⁠⁠⁠⁠⁠⁠. You can also ⁠⁠⁠⁠⁠⁠⁠chat online⁠⁠⁠⁠⁠⁠⁠ or ⁠⁠⁠⁠⁠⁠⁠email

Thank you for joining us for another episode of the Low Carb MD Podcast. Dr. Caryn Zinn is an internationally-recognised leader and advocate of the whole food, low carbohydrate, healthy fat (LCHF) nutrition and lifestyle approach and its application to metabolic health and sports performance. Caryn is an academic, an author and a registered dietitian, with over 25 years of consulting experience. She obtained her qualification as a dietitian in 1995 from the University of Cape Town after studying a Bachelor of Science degree, followed by a Nutrition & Dietetics, Honours degree. Since moving to New Zealand in 1995, she has obtained her Masters degree in sports nutrition and her Doctorate in the area of weight loss. She works at AUT as a senior lecturer and nutrition researcher, and continues to maintain her private practice nutrition work. In this episode, Tro, Brian, and Caryn talk about how Caryn found her way into the low carb philosophy, the host of benefits accompanying the low carb lifestyle, why the calories-in/calories-out model is insufficient to address the obesity epidemic on its own, why there is resistance to the low-carb message in the field nutrition and diet, Caryn's current government-funded research project on the low carb diet and diabetes, why the medical world in general has been so slow to accept the low carb dietary therapy as a treatment for diabetes, and flaws in the patient care philosophy of the medical system in the West. For more information, please see the links below. Thank you for listening!   Links:   Dr. Caryn Zinn: Caryn Zinn Nutrition Twitter Journal of Metabolic Health Article on the Application of Carbohydrate-Reduction in General Practice (Medical Audit by Dr. Zinn and Dr. Hawkins) Academic Profile   Dr. Brian Lenzkes:  Website Twitter   Dr. Tro Kalayjian:  Website Twitter Instagram   Doctor Tro App Join a growing community of individuals who are improving their metabolic health; together.  Get started at your own pace with a self-guided curriculum developed by Dr. Tro and his care team, community chat, weekly meetings, courses, challenges, message boards and more.    Apple  Google  Learn more  

In this week's episode, we sit down with Jasmine and Ashley of EatWell Exchange to discuss the importance of eating your way through health and wellness through the cultural foods you eat. We dive into topics such as: The career path of a registered dietician Engaging the community around food Tips on getting your family and loved ones to eat right The challenges of funding a black-led non-profit Both Ashley and Jasmine are two registered dietitians with well over a decade of experience between them. Ashley has been a Nutrition Educator for 9 years, advising peers in college and now families in lower-income populations. She holds a Bachelor's degree in Dietetics from Florida State University with a minor in religion and is pursuing a master's in Dietetics with a concentration in Health Informatics. Jasmine holds a Bachelor's degree in Nutrition Dietetics from the University of Tennessee at Chattanooga and a Master's degree in Clinical Nutrition from Rosalind Franklin University. With 3 years of experience as a Nutrition Educator in the Florida Department of Health, she counsels patients on community health issues. Want to continue the conversation on this week's episode and see the video? Join the Conversation after listening to this episode join the conversation with ⁠The Afro Beets Podcast Patreon⁠. Want to start growing your own food? ⁠Sign up for our email list⁠ to download your free garden location quiz. Want to learn more about our today's guest? Get more information on Eat Well Exchange on their Website Check out the Eat Well Exchange on Instagram Want to get the word out about the podcast? Leave a ⁠Rating and Review⁠. Connect with us on Instagram and Threads Subscribe to our ⁠YouTube channel⁠. --- Send in a voice message: https://podcasters.spotify.com/pod/show/afrobeets/message

LT Isis Bello Hernandez discusses her journey to the Master's Program in Nutrition and everything going on for National Nutrition Month.   Follow @militarynutrition on Instagram for National Nutrition Month activities. @hots_cots_app mentioned for assessing food and barracks @mops_n_moes mentioned for being an awesome podcast 2LT ISIS BELLO HERNANDEZGraduate Student, U.S. Army Baylor Master's Program of NutritionArmy Medical Specialist Corpsisis.bellohernandez.mil@health.mil2LT Isis Bello Hernandez holds a Bachelor's of Science in Nutrition (Dietetics) from Arizona State University, Tempe, Arizona and an Associates in Arts Degree from Mesa Community College, Mesa, AZ. She is a graduate student at the U.S. Army Baylor Master's Program of Nutrition and is expected to graduate in December 2024.She has already successfully completed supervised practice rotations at Brook Army Medical Center, CPT Jennifer Moreno Primary Care Clinic, Vogel Resiliency Center, the Center for the Intrepid, USAA Headquarters, and JBSA Lackland. She is conducting research focused on the association of sleep, physical activity, and nutrition on gene expression in Active-Duty Service Members with a research defense planned in November 2024.2LT Bello Hernandez has held multiple class leadership positions including Class Leader and Social Media Officer. She has a passion for volunteering and volunteers in poverty alleviation organizations, domestic-violence service organizations and conservationism. Additionally, 2LT Bello Hernandez volunteered to Lead the U.S. Army Medical Center of Excellence National Nutrition Month efforts.She is originally from Mesa, Arizona and currently lives in San Antonio, TX with her partner Niko Territo and their two dogs, Omelet and Fenrir. She is an avid back country backpacker and enjoys exploring new cultures, especially new food, and off-roading with her Jeep.

Dr. Fuhrman chats with fellow nutritional researcher, Dr. Jay Sutliffe. Jay is a member of the Northern Arizona University Health Sciences. Jay earned his doctorate degree in Public Health from Walden University, his Master's degree in Health Education from the University of Nebraska, and his Bachelor's degree in Food and Nutrition / Dietetics from North Dakota State University. Jay is also a Registered Dietitian. Dr. Sutliffe joins Dr. Fuhrman as they conduct research related to: disease prevention and reversal using non-invasive lifestyle practices, wellness across the lifespan, and lifestyle habits of college students. Join them in their awesome conversation.

LTC Joetta Khan was born in New Mexico and was raised in a farming community on the southern boarder of New Mexico until she attended New Mexico Military Institute for high school graduating in 1999. She earned her Bachelor of Science  Degree in Dietetics from The University of New Mexico in 2004 and completed her  Internship at Walter Reed Army Medical Center in 2005. She earned a Master's Degree in Public Health—Global Health and Infectious Disease from New York Medical College, Valhalla, NY in 2010, and her PhD in Public Health—Health Education and Behavioral Science from Rutgers, University of New Jersey in 2017.  LTC Khan currently serves as both the Interim Program Director for the U.S. Army Baylor Master's Program of Nutrition at Medical Center of Excellence in San Antonio, TX and  the Research Lead for the SP Corps and 65C corps. LTC Khan's prior assignments include Deputy Chief, Nutrition Services Department and Chief, Education and Research for the Nutrition Services Department at Walter Reed (WR) National Military Medical Center, Assistant Professor for the Baylor-Army Graduate Program of Nutrition and leads the WR Phase 2 research program, WR IRB Vice Chair, Chief Food Service of Food Service at Tripler Army Medical Center; Chief, Nutrition Services and US-Army Dietitian Southern Iraq, 86th Combat Support Hospital; Chief, Nutrition Care Division, Keller Army Community Hospital; Commander, Charlie Company, William Beaumont Army Medical Center; and Chief, Outpatient Nutrition, William Beaumont Army Medical Center. LTC Khan's focus areas include: Nutrition Services Operations & Optimizing Patient Care, Nutrition  Professional Education and Nutrition Research. Her contributions in these areas include development of the Competency Focused Master's Program of Nutrition Curriculum, Designing and Collaborating on multiple studies related to Body Composition, Cardiovascular Risk, Performance, etc.; Nutrition Subject Matter Expert for the Department of Defense (DoD-VA Clinical Practice Guideline Member; Physical Health and Readiness Working Group Member, JBSA—FSH, Committee Member for Multiple Student Research Projects in a variety of nutrition topics. She has multiple publications, poster and platform presentations at local and national level.   LTC Khan's awards include, Defense Meritorious Service Medal, three Meritorious Service Medals, one Army Commendation Medal, three Army Achievement Medals, the Meritorious Unit Citation, the Army Superior Unit Award, Nation Defense Service Medal, Iraq Campaign Medal, the Armed Forces Service Medal, the Global War on Terrorism Medal, the Air  Assault Badge, and the Parachutist Badge.  LTC Khan is married to LTC Saleem Khan, Acquisitions Corps, and they have two daughters, Mina (11) and Liv (5). 

In this podcast episode, Leif Lagesen, an accredited practicing dietitian and habit science practitioner, discusses the mechanisms behind building better habits. He explores the steps involved in building long-lasting habits and shares his tips on how small changes can lead to lasting lifestyle changes. Leif is an accredited practicing dietitian, with dual degrees in Sport and Exercise and Nutrition Dietetics. He is highly energised by the fusion of behavioural change strategies with health technologies. His experience extends from working with national health coaching programs to clinical settings, and includes various collaborations with health tech startups.With thanks to Leif.Reach out for support:MS Plus Connect 1800 042 138 or email connect@msplus.org.auGet in touch to share your comments and suggestions about this episode, or for future guests and episode topics by emailing education@ms.org.au 

Welcome to the All For Nothing Podcast - Presented By, Tyler Bossetti _________________________________________________________________________ ALL FOR NOTHING MOTTO What are you doing to ensure you are not doing this All For Nothing? Most people live their entire lives with nothing to show for it. They go to their deathbed with regret. Others may receive an inheritance, yet over 70% of generational wealth returns back to poverty within the second generation. _________________________________________________________________________ THE GUESTS: Ben and Dedra Hartman Meet Ben and Dedra Hartman, a unique couple who believe in the open relationship and non-monogamy lifestyle. Their shared interests extend beyond the conventional, creating a bond that is as intriguing as it is unconventional. Ben Hartman, the CEO and founder of Morphogen Nutrition, is an accomplished scholar and athlete. He holds a B.S. in Exercise Physiology and a M.S. in Nutrition & Dietetics, with a special research emphasis on sports nutrition and supplementation. His academic prowess is evident, having graduated at the top of his class. Beyond academia, Ben was a sponsored fitness athlete for one of the world's leading sellers of sports nutrition supplements. His experiences in the industry, witnessing unscrupulous marketing tactics and egregious treatment of athletes and consumers, fueled his desire for change. Dedra Hartman, the CFO of Morphogen Nutrition and Ben's wife, shares this mission. Together, they are a formidable team, committed to bringing knowledge, honesty, and integrity to the industry. Their shared vision and dedication to their cause are the pillars of their relationship, both personal and professional. In their personal lives, Ben and Dedra embrace an open relationship and non-monogamy, a testament to their belief in living life on their own terms. Their unique approach to life and love, coupled with their shared mission in the professional sphere, makes them a truly remarkable duo. Find More About Them: https://www.instagram.com/morphogenben https://www.instagram.com/fitdeeds https://www.instagram.com/morphogen_nutrition https://www.morphogennutrition.com _________________________________________________________________________ THE HOST:  Tyler Bossetti Based in Columbus, Ohio, Tyler Bossetti is a dynamic entrepreneur dedicated to empowering individuals through education in business, financial literacy, and investing. With a passion for subjects ranging from credit and debt to traditional investing in Real Estate, Stocks, and even the new digital economy of Bitcoin, cryptocurrency, and technology. Tyler strives to make a positive impact on people's personal, professional, and financial lives. As an avid traveler, Tyler finds inspiration in exploring new places and cultures, complementing the time spent with family and friends. Balancing a commitment to fitness and a love for sports, Tyler brings a well-rounded perspective to both work and life. Known for engaging in discussions on business, investing, relationships, religion, and even conspiracy theories, Tyler's ultimate focus is building an impactful community for his members to learn, grow, and connect. _________________________________________________________________________ TIMESTAMPS: 00:00 - Highlights 00:47 - Intro 01:58 - All For Nothing 06:40 - Morphogen Nutrition 15:18 - Swing & Relationship Issues 27:00 - Sexual Abuse 35:20 - Sexuality & Open Relationship 01:01:39 - Female Perspective in an Open Relationship 01:08:50 - Traumas & Therapy  01:23:38 - Expectations 01:31:30 - Information Overload 01:37:57 - TRT 01:41:03 - Sleep Hygiene 01:44:07 - Supplements _________________________________________________________________________ Join me each week as we feature guests to showcase their stories of overcoming challenges, rising to the occasion, and discussing many topics, such as business, finance, investing, technology, religion, relationships, politics, and how to live a life worth living! Tyler Bossetti  www.tylerbossetti.com  Text Me: +1 (614) 660-5921 Instagram: https://www.instagram.com/tylerbossetti/ Twitter: https://www.twitter.com/tylerbossetti/ Facebook: https://www.facebook.com/tyler.bossetti/ LinkedIn: https://www.linkedin.com/in/tylerbossetti/

EatWell Exchange: https://www.eatwellexchange.org/ Nourish Through Nutrition: https://www.nourishthroughnutrition.com/ Jasmine is currently working as a Registered Dietitian Nutritionist and Certified Diabetes Care and Education Specialist residing in Raleigh, North Carolina. She believes in a realistic approach to improving nutritional habits for a better quality of life. Her interest in nutrition blossomed from health problems dominating her and her family's life but could have been corrected through preventive diet measures. She earned her Bachelor of Science degree in Nutrition Dietetics from the University of Tennessee at Chattanooga and her Master's Degree in Nutrition Education from Rosalind Franklin University in Chicago. Jasmine is a registered dietitian, certified diabetes educator, and the Co-founder of EatWell Exchange Inc. a 501(c)(3) nonprofit organization with the primary goal of bridging the gap in health outcomes by guiding communities in making positive life-long changes while respectfully maintaining their culture. They provide community outreach and various culturally relevant nutrition programs geared toward preventing chronic diseases. They work with communities that are considered food aparteids by helping their local gardens gain support which will increase access to healthier foods in those areas. EatWell Exchange partners with nonprofits, businesses, organizations, and schools to reach various low-socioeconomic populations. Jasmine has a consulting company, Nourish Through Nutrition, teaching about diabetes, mindful eating and making behavioral changes. She emphasizes making changes around their lifestyle while also debunking food myths, helping people develop better relationships with their food and making healthier food choices that are sustainable and last a lifetime. As a media dietitian she has been featured on many local and national media outlets such as Today's Dietitian, WFLA Tampa, Philadelphia channel 17 , NBC Miami and many more.

Kate Save is an Accredited Practicing Dietitian, Accredited Exercise Physiologist and a Diabetes Educator. She has completed a double degree in Nutrition/Dietetics and Exercise Science, an Advanced Diploma in Diabetes Education, Masters in Clinical Exercise Physiology and a Masters of Business Administration. Kate has lectured in the fields of Nutrition and Exercise Science for various educational institutions – her key areas of focus are weight loss, diabetes, heart disease, bariatric surgery nutrition, Coeliac disease, eating disorders, food intolerance and irritable bowel conditions. Kate also has been involved in assisting in the development of nutritional science subjects and assessment for Deakin University, Melbourne. Kate has years of media experience and enjoys presenting nutrition and health-related segments as well as corporate speaking whenever she gets the opportunity. Her main objective is to assist individuals achieve optimal health and well being through balanced nutrition and appropriate exercise.

Dr Ricardo Costa works in the Department of Nutrition Dietetics & Food, Faculty of Medicine Nursing and Health Sciences at Monash University as an academic, researchers, consultant and practitioner in Sports Dietetics and Extreme Physiology. Ricardo is a HCPC Registered Dietitian-UK, SENr Registered Sport Dietitian- UK, Accredited Practicing Dietitian-Aus and Advanced Sports Dietitian-Aus, who came to Monash University in August 2013 from Coventry University-UK. Ricardo completed his PhD at the University of Wales- UK, in neuroendocrine and nutritional immunology on the influence of sleep deprivation, cold exposure, exercise stress and nutritional intervention on selected immune responses; which examined the impact of individual and combined stressors on immune function. Additionally, the role of nutrition intervention in the effect of exercise on immune function. Ricardo's recent work has focused on the impact of multi-stressor activity on immune, thermoregulatory, and gastrointestinal health; and additionally, the impact of ultra-marathon competition on nutrition and hydration status, and implication for health. Ricardo's research interests include the impact of exercise stress with and without other stressors on gut health, and role of nutrition under stress on gut health. Over the last few years he has established and led an international multi-centre research team investigating the impact of ultra-endurance competition on nutritional and hydration status, and on various physiological and immunological parameters; in which issue of gut health have been identified. Previously, as course director for Sports Dietetic training in the UK, he was an active consultant and supervisor in Sports Dietetics, providing and supervising sport and exercise nutritional support to a wide range of sports at recreational, amateur, and elite (Olympic athletes) level. Ricardo contacted me in regards to a research paper that was just published, in collaboration with the AIS, assessing the impact of the ketogenic low carb high fat diet on the gut health of elite endurance/ultra endurance athletes. Our results were a bit concerning, in that even a short term LCHF diet was sufficient to seriously disturb gut markers, including increased bacterial endotoxin translocation into the blood stream. Ricardo discusses this research. Links to papers: https://doi.org/10.1123/ijsnem.2023-0009 https://www.frontiersin.org/articles/10.3389/fphys.2021.773054/full

We love featuring graduate and supervised practice programs that offer affordability, flexibility, while still prioritizing RD2BEs education. This week we did just that, featuring SUNY Oneonta's online MS Nutrition-Dietetics degree program! This is a one-year, get er done, combined supervised practice and graduate program option for students aspiring to become a registered dietitian. It offers community and research opportunities while still providing flexibility for you to choose your location and where you complete the program. Dr. Kelly Martin, DCN, RDN, CDN, Assistant Director, dives into all the information regarding the program, involving how and when to find preceptors, what specific preceptors they look for, your community health intervention project, as well as making the most of this short and robust program. For more information, visit their website here: https://suny.oneonta.edu/ms-nutrition-and-dietetics-program-online

Here's the scenario: You have a, let's say, complicated relationship with food. You're trying to work toward healing and get rid of these freaking food obsessions and weird binges. You crack open the Intuitive Eating book and love it. Eat when hungry? Stop when full? Honor cravings? This sounds amazing! You try it. And it totally backfires. Then you start wondering if it even works at all. Today I am talking with Hilmar Wagner about what eating should actually look like at the beginning of recovery. Spoiler: not like the eating described above.  Hilmar Wagner is a Registered Dietitian/Nutritionist (RDN), licensed in Minnesota and Washington State. Hilmar has experience working in a variety of clinical, outpatient, community, and management settings. Hilmar joined the Emily Program in 2006 and has served in a number of clinical and management roles, both at the site, regional and organization-wide levels. He currently serves as the Dietetic Internship Coordinator and Clinical Outreach Specialist. In these roles he oversees dietetic intern experiences for all Emily Program and Veritas Collective locations. As a Clinical Education Specialist Hilmar has presents ona wide range of eating disorders and related nutrition topics at local, regional, and national conferences. Hilmar received his bachelor's degree in Nutrition/Dietetics and Master's in Public Health Nutrition from the University of Minnesota. He has worked in the field of eating disorders for the past 16 years. Hilmar has extensive experience working with clients of all eating disorder diagnoses in both individual and group settings. He has a particular interest in the application of mindfulness and body-centered, somatic approaches to the nutritional treatment of eating disorders.   Resources Where to find Hilmar Wagner The Emily Program  Veritas Collaborative Email: Hilmar.Wagner@accanto.com Intuitive Eating Book   Tweetable Quotes “Intuitive Eating by its name is intuitive- not a thought process.”  - Hilmar Wagner “Jumping straight into Intuitive Eating without addressing the nuances of early recovery can lead to misunderstanding, misapplication, and continued cycles of disordered eating.” - Rachelle Heinemann “The goal is not to never have deviations but to always return to regular eating habits after any deviation.”- Rachelle Heinemann   Related Episodes Episode 88. Did We Take Intuitive Eating Too Far? Episode 54. When Intuitive Eating Isn't the Answer.  Episode 87- Ultra Processed Food, Food Addiction and Eating Disorders  Episode 45. Basics of Intuitive Eating.  Episode 40- 5 Tips for After a Binge   LEAVE A REVIEW + help someone who may need this podcast by sharing this episode. Be sure to sign up for my weekly newsletter here! You can connect with me on Instagram @rachelleheinemann, through my website www.rachelleheinemann.com, or email me directly at rachelle@rachelleheinemann.com

This week on the podcast Mikki speaks to Australian naturopath and sports nutritionist, Kira Sutherland, about nutrition for teenagers. They discuss some of the misconceptions that parents / coaches might have around the importance of sports nutrition for kids of this age. They discuss soma types and how this might play into the expectations of parents and kids for their performance goals, blood biomarkers and what this may tell us about health and performance. They also talk practical tips as to how to help kids meet their nutrition goals when their busy lives leave them with little time to think about what to eat. Kira Sutherland is an Australian Naturopath and Sports Nutritionist with more than 25 years in clinical practice. Her focus in performance nutrition led her to be the first Naturopath in Australia to undertake the International Olympic Committees diploma in sports nutrition. She is also the 2019 winner of the BioCeuticals Integrative Medicine Award for Excellence in practice (Nutrition/Dietetics).Kira divides her time between clinical practice, university lecturing, speaking at conferences around the world, and mentoring practitioners of complementary medicine in the application of holistic sports nutrition. In her free time, she competes in endurance sport and skis with her family as much as possible.Follow Kira online: https://www.kirasutherland.com.au Instagram: @uberhealth  Contact Mikki:https://mikkiwilliden.com/https://www.facebook.com/mikkiwillidennutritionhttps://www.instagram.com/mikkiwilliden/https://linktr.ee/mikkiwillidenSave 20% on all NuZest Products with the code MIKKI20 at www.nuzest.co.nzCurranz supplement: MIKKI saves you 25% at www.curranz.co.nz

Hormonal health can be impacted by a variety of factors, such as stress, sleep, exercise and diet. In this episode, Melissa Groves Azzaro, RDN, LD, also known as “The Hormone Dietitian,” and host Mary Purdy, MS, RDN dive into root causes of hormone imbalances and share diet and lifestyle tips to help restore hormone balance. In this episode we'll cover: (3:13) The role of hormones in women's health (5:46) Types of hormone imbalances (7:10) How to tell if an issue is related to hormones (10:07) Root causes of hormone imbalance, such as hormone disrupting chemicals (23:10) Diet & lifestyle tips for hormone balance (33:09) Functional hormone testing (37:36) Importance of sleep Melissa Groves Azzaro is an award-winning integrative and functional registered dietitian and owner of The Hormone Dietitian, a virtual private practice specializing in women's health and hormone issues. In her private practice, she uses a functional medicine, food-first approach that combines holistic lifestyle changes with evidence-based medicine. She is the host of the podcast Hormonally Yours with The Hormone Dietitian and author of the cookbook, A Balanced Approach to PCOS. She earned her Bachelor of Science in Nutrition/Dietetics from The University of New Hampshire. For show notes, transcripts, and to learn more about host Mary Purdy, MS, RDN, visit http://healthcare.orgain.com/podcast/episodes/listen/season/3/episode/25. Be sure to subscribe to this podcast so you never miss a new episode! Disclaimer: This podcast is for informational purposes only and is not intended to be medical advice. The material discussed on this podcast, and displayed on the associated webpage, is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or treatment and before undertaking a new health regimen.

Dr Gary Slater is an associate professor in Nutrition & Dietetics at the University of the Sunshine Coast and the National Nutrition lead for the Australian Institute of Sport. Gary talks to us about physique (or body composition) assessment of athletes - why it might be undertaken, what methods are best to use and for what purpose, when it might be appropriate to undertake and some precautions practitioners, athletes and coaches may want to consider.

Welcome back, listeners! My guest today is Vanessa Rissetto, MS, RD, CDN (listen to part one with Vanessa, here). She's the CEO & co-founder of Culina Health, and today we're discussing everything from venture capital in health tech to her latest funding round; the intersection of wellness & entrepreneurship, and the misinformation that's running rampant about food, nutrition & health amongst VC's & capital allocators.  We discuss: Why investing  in biotech & consumer electronics for “metabolic health” is missing the mark The business of healthcare: How & why type II diabetes & obesity are fattening the wallets of those who benefit from rising healthcare costs  The state of dietetics:  Licensure vs. certification; the Academy of Nutrition & Dietetics' recent misplaced efforts that are cannibalizing the dietetics profession, and why evidence-based practitioners need to start advocating for their credentials    What the media gets wrong (and right) about the politicization of food & nutrition   Thanks for listening to The Business of Wellness with Jaclyn London, MS, RD. Be sure to follow the show wherever you listen to podcasts. 

EP304: In this week's episode of the “Living Your Sparked Second Half” podcast, Laurie interviews Kira Sutherland, an Australian Naturopath, Nutritionist and Sports Nutritionist who has more than 28 years in clinical practice.  Her focus on performance nutrition led her to be the first Naturopath in Australia to undertake the International Olympic Committees diploma in sports nutrition. She was also the 2019 winner of the BioCeuticals Integrative Medicine Award for Excellence in practice (Nutrition/Dietetics). In this episode, Kira talks about: How she became a Naturopath, ultimately venturing into sports nutrition and combining the practices The difference between mind and spirit and how they intertwine with our overall health Rcommended supplements for women who are experiencing perimenopause and menopause symptoms  Her views about Intermittent fasting and other types of food-limiting strategies. Kira divides her time between clinical practice, lecturing at the undergraduate level, and mentoring practitioners of complementary medicine in the application of holistic sports nutrition. In her free time, she competes in endurance sports and skis with her family as much as possible. She wants to inspire people to tap into the simple things to support their health and find the power that comes from moving into this wisdom phase of life.   To learn more about Kira and her work,  you can go to: ​​Website: http://www.kirasutherland.com.au  Facebook: https://www.facebook.com/Uberhealth  Instagram: https://www.instagram.com/uberhealth/  Linkedin: https://www.linkedin.com/in/kira-sutherland/    If you'd like to connect or reach out to ME, you can find me at: Email: lauriewright@notyouraveragegrandma.com    Website: www.notyouraveragegrandma.com           Facebook: www.facebook.com/LaurieColvinWright           Instagram: www.instagram.com/not_your_average_grandma    Youtube: www.youtube.com/c/NotYourAverageGrandma              Note: Not Your Average Grandma is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

High Degree Researchers Drinking coffee. This small show is designed for academics to put their research interests in the spotlight. Please sit, learn, and enjoy a cuppa while we do to. This is a special episode of the podcast where I talk to Janeane Dart (Senior Lecturer, Nutrition Dietetics & Food) and Gabrielle Brand Associate Professor, School of Nursing and Midwifery) about their personal research careers, however we do spend a lot of the conversation delving into their plenary session at last years Dietitians Australia conference where a verbatim theatre performance was displayed based on one of Janeane's PhD papers. Janeane completed 100 interviews with dietitians in practice, as academics and as students to understand professionalism in dietetics. This was a huge hit at the conference last year and I can't wait to see what these two do next. Their orders - lemon myrtle tea & a Melbourne breakfast. Gabrielle's recommendations 1. Through the Looking Glass Space to New Ways of Knowing : A Personal Research Narrative https://nsuworks.nova.edu/tqr/vol20/iss4/12/ 2. Embedding Indigenous knowledges and voices in planetary health educationPlease see article here https://www.sciencedirect.com/science/article/pii/S2542519622003084 Also BIG Magic - Creative Living beyond Fear by Elizabeth Gilbert https://www.booktopia.com.au/big-magic-elizabeth-gilbert/book/9781408866757.html?source=pla&gclid=Cj0KCQiA8aOeBhCWARIsANRFrQEnViWrSmU6ZrolXCBiNc-NZLGWmqUiQzWLTDPbg0vbmKB_sYOPreYaAjlBEALw_wcB Janeane's recommendations 1. "We Are Our Own Worst Enemies": A Qualitative Exploration of Sociocultural Factors in Dietetic Education Influencing Student-Dietitian Transitions https://pubmed.ncbi.nlm.nih.gov/35346871/ 2. Intellectual streaking: The value of teachers exposing minds (and hearts) https://pubmed.ncbi.nlm.nih.gov/28415892/

FORM GOGGLES DISCOUNT FOR OUR LISTENERS: (00:17:49) Follow https://www.formswim.com/pages/fitter-radio for 15% off FORM Goggles using the code Fitter15 HOT PROPERTY INTERVIEW: DR ALAN MCCUBBIN (00:19:37) Dr McCubbin is an accredited Sports Dietitian and researcher in sport & exercise nutrition. He works in the Department of Nutrition Dietetics and Food at Monash University and his main research area is the physiology and practical recommendations for sodium in endurance and ultra-endurance athletes. LINKS: More about MitoQ at https://www.mitoq.com/ Training Peaks discount at https://www.fitter.co.nz/about-radio INFINIT Nutrition discount at https://www.fitter.co.nz/about-radio More about Infinit Nutrition Australia at https://www.infinitnutrition.com.au/ FORM Goggles at https://www.formswim.com/pages/fitter-radio Follow Dr Alan McCubbin on Twitter at https://twitter.com/nextlvlnut The Long Munch Podcast at https://www.facebook.com/TheLongMunch/ Dr Alan McCubbin's blogs on Asker Jeukendrup's website at https://www.mysportscience.com/search-results?q=alan+mccubbin Impact of Sodium Ingestion During Exercise on Endurance Performance: A Systematic Review at http://article.sapub.org/10.5923.j.sports.20180803.05.html Electrolytes under investigation at https://www.mysportscience.com/post/electrolytes-under-investigation CONTACT US: Learn more about us at https://www.fitter.co.nz        Mikki Williden can be found at https://mikkiwilliden.com/

Episode 2274 - On this Sunday's show, Vinnie Tortorich and Gina Grad chat about a variety of things, including diet guidelines and following the money, and more. https://vinnietortorich.com/following-money-episode-2274 PLEASE SUPPORT OUR SPONSORS FOLLOWING THE MONEY Vinnie and Gina chat for a bit about a few shows, movies, Dean Martin, Frank Stallone, and holiday traditions. (1:30) They also talk about why the original "Rocky" movie had such an impact when it was released. They switch to nutrition when Gina asks Vinnie about a report she heard regarding the Academy of Nutrition & Dietetics. (20:15) The chat about how junk food companies are linked to the Academy by money, and that money determines the diet guidelines we are given. You can follow the agenda by following the money. Vinnie has been discussing this link for years and that is why certain recommendations are not to be believed. This is a similar reason of why he will not sell the right to his movies to services like Netflix; he would lose control of the message he is trying to get out to people. (28:15) Gina agrees it's maddening! [the_ad id="20253"] PURCHASE BEYOND IMPOSSIBLE The documentary launched on January 11! Order it TODAY! This is Vinnie's third documentary in just over three years. Get it now on Apple TV (iTunes) and/or Amazon Video! Link to the film on Apple TV (iTunes):  Then, Share this link with friends, too! It's also now available on Amazon (the USA only for now)!  Visit my new Documentaries HQ to find my films everywhere: REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. The more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. The more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter!  

Katie Heaney is one of the most successful sales reps in the 70+ year history of Cutco. While producing over $4.4 million in career personal sales, it's clear that Katie's priorities are her family and her health. Her work is a great means for her to live a better life, with her husband, Mike, and 2 children, ages 11 & 9. Katie has a degree in Nutrition & Dietetics, has completed 10 full marathons, and is passionate about healthy living. Her insights can inspire you to work to live, not the other way around. To get access to all episodes and free resources, visit ChangingLivesPodcast.com.

Topic: Plant Based Foods with Carolina Schneider           The Green RD Carolina Schneider, MS, RD is a registered dietitian and founder of Hungry for Plants. She specializes in plant-based nutrition and has followed a whole-food, plant-based diet for her entire adult life. Her experience, combined with her passion and knowledge, equip her to help others better understand the nutritional benefits of food and how to incorporate them into their everyday lives. Originally from Brazil, Schneider is fluent in Portuguese, English and Spanish. She received degrees in journalism and public relations, which have given her the foundation to become an educator and influencer on the plant-based lifestyle. She frequently posts nutrition tips and recipes at “Carolina the Green RD” on Instagram. Schneider obtained her Master of Science degree in Nutrition & Dietetics, and is passionate about nutrition science and helping individuals improve health and wellbeing through food.  Instagram: https://www.instagram.com/carolinathegreenrd/  https://www.instagram.com/hungryforplants/  Facebook: https://www.facebook.com/Hungry-for-Plants-LLC-102517269014940  Website: https://www.hungryforplants.com/  

Today we are talking all things food, health and healing with one of Australia's best! Kate Save is an Accredited Practicing Dietitian, Accredited Exercise Physiologist and a Diabetes Educator. She has completed a double degree in Nutrition/Dietetics and Exercise Science, an Advanced Diploma in Diabetes Education, Masters in Clinical Exercise Physiology and a Masters of Business Administration (she loves learning and keeping up to date with the most recent evidence-based science) ((aaaaand I'm tired just reading all this)). Kate is also the Co-Founder of Be Fit Food – a home delivered meals company which is scientifically formulated for weight loss and health improvement with her business partner, Dr Geoffrey Draper, a Bariatric Surgeon and shareholder, Janine Allis, Founder of Boost Juice and Retail Zoo.  Enjoy.   SPONSORED BY TESTART FAMILY LAWYERS Website: www.testartfamilylawyers.com.au  KATE SAVE Website: www.healthandnutrition.com.au/about/kate-save/  TIFFANEE COOK Linktree:  https://linktr.ee/rollwiththepunches/ Website: www.rollwiththepunches.com.au LinkedIn:  www.linkedin.com/in/tiffaneecook/ Facebook:  www.facebook.com/rollwiththepunchespodcast/ Instagram:  www.instagram.com/rollwiththepunches_podcast/ Instagram: www.instagram.com/tiffaneeandco    See omnystudio.com/listener for privacy information.

Sally Millon (she/her), born and raised in the Kingdom of Hawai'i in a multigenerational household. Graduate of Loma Linda University with Master's Degree in Nutrition & Dietetics, Aspiring to be a dietitian.  To her Reclaiming her own Filipino identity means to go back to the starting point. In a sense, I feel like I need to start from the ground up:  Learning more about my family and relatives - how they grew up, who they were associated with, etc. —> This creates a narrative Allowing exposure to learn - Following social media accounts that educate people about the Filipino history & culture; watch films, shows, listen to the music Connect with her more on Sally's photography Account: @sallysonders.jpg Produced by: Chachie A.  Support Us on AnchorFM by donating $1, $5, $10 to help keep the platform and for us to continue making great content for you.  (https://anchor.fm/kasamahancollective/support) Follow us on instagram @kasamahanco --- Send in a voice message: https://anchor.fm/kasamahancollective/message Support this podcast: https://anchor.fm/kasamahancollective/support

Kristin lives on a sheep and cattle station north of Winton QLD with her husband and toddler. Kristin is an Accredited Practising Dietitian, completing her bachelors in Nutrition & Dietetics with research honours in 2014 and several years experience in providing dietitian clinics across Western Queensland for North and West Remote Health. The Dusty Dietitian is a recent consulting and communications initiative Kristin has started from her passion to provide sensible, evidence-based and body-positive nutrition advice that is relatable for rural and remote families. Email: dustydietitian@gmail.com Facebook https://www.facebook.com/dustydietitian Instagram https://www.instagram.com/dustydietitian/ --- Send in a voice message: https://anchor.fm/your-daley-pass/message

This week's guest is Jessica Turton. Jessica is an Accredited Practising Dietitian (APD) with postgraduate qualifications in Nutrition & Dietetics and full membership with the Dietitians Association of Australia. She is interested in developing, evaluating and improving dietetic strategies for the management of diabetes and is currently undertaking her Research Doctorate (Ph.D) at the University of Sydney.  Join us as we dive into such topics as Low-Carb eating and the management of Type 1 Diabetes, disordered eating, the high-quality micronutrient profile of pasture-raised meat, customizing eating plans to optimize health, and much more.

Today we are joined by naturopath and sports nutritionist Kira Sutherland who is giving a sneak-peek into some of the clinical gems she will be sharing on our upcoming Sports Nutrition Masterclass webinar. About Kira Sutherland:Kira Sutherland is an Australian Naturopath and Sports Nutritionist with more than 25 years in clinical practice.She is the 2019 winner of the Integrative Medicine Award for Excellence in practice (Nutrition/Dietetics). Kira divides her time between clients, lecturing at the undergraduate level, and mentoring practitioners of complementary medicine in the application of wholistic sports nutrition.Known for her vibrant, straightforward teaching style, Kira's focus is to empower and educate at a level where information becomes intrinsic knowledge. She is a lifelong athlete herself, participating in endurance sports, providing her with a solid foundation of practical experience to add to her academic and clinical background.Connect with Kirawebsite: www.kirasutherland.com.auEmail: kira@kirasutherland.comInstagram: UberhealthFacebook: UberhealthTwitter: kira_sutherlandLinkedIn: Kira SutherlandLog In to your Practitioner account today to register for Kira's Webinar!www.designsforhealth.com.auShownotes and references available on your local Designs for health website www.designsforhealth.com.au Register as a Designs for Health Practitioner and discover quality practitioner only supplements at www.designsforhealth.com.auDISCLAIMER: The Information provided in the Wellness by Designs podcast is for educational purposes only; the information presented is not intended to be used as medical advice; please seek the advice of a qualified healthcare professional if what you have heard here today raises questions or concerns relating to your health

Check out Kira at the upcoming incredible Synchronicity University Speaker Series March 2022, where she will introduce you to some key concepts in this book. Other speakers include: Zamboni Funk - Mercury Retrogrades in 2022 Kira Sutherland - Mapping your Health with the 1st & 6th Houses Lara van Zuydam - Esoteric Astrology: A Soul-centered Approach to Astrological Diagnostics Terri Mytopher – Mediumship Through the Signs Tara Aal- Astrology by Moonlight: Exploring Moon & Planet Phases REMEMBER! SIGN UP BEFORE FEBRUARY 28, 2022 TO CHOOSE YOUR TUITION RATE! Learn more and sign up at https://www.synchronicityuniversity.com Kira Sutherland is an Australian Naturopath and Sports Nutritionist with more than 25 years in clinical practice. Her focus in performance nutrition led her to be the first Naturopath in Australia to undertake the International Olympic Committees diploma in sports nutrition. She is also the 2019 winner of the BioCeuticals Integrative Medicine Award for Excellence in practice (Nutrition/Dietetics). Find out more about Kira https://www.kirasutherland.com.au Instagram @astrologyofhealth Facebook https://www.facebook.com/Uberhealth

Antonella Chispe was born and raised in SoCal-Los Angeles. She is the First generation American of Ecuadorian parents and 1 of 4 siblings. She holds a Bachelors degree in Kinesiology and is currently working on a second Bachelors in Nutrition-Dietetics to be a future dietitian. What inspired her to pursue nutrition is her current workplace and running. She works in healthcare-dialysis, which has led her to realize there are not many Spanish speaking dietitians and when speaking to patients, they often share there was never a dietitian that they were able to communicate with and ask questions. Listening to so many stories, she decided she wanted to make a difference. When it comes to running, her story starts at 14 years of age. She ran her first marathon at 14, the LA marathon. Running also saved her in many ways. It has pushed her to be better overall as a person. It helped her leave a verbally abusive relationship. It's been a consistent part of her life that she appreciates and is grateful for everyday. The best part is, she has made great friendships and they train for their races together. Questions we dive into include: Antonella's background, including: how did you get started in running and/or athletics? What have been a few highlights in your running journey? What role has community played in your running experience (and in life)? Are you part of any running groups? You mentioned that running led you to choose your profession/career as a dietitian. What has your experience been like -- any highlights/favorite parts about your job? Where do you see room to improve when it comes to diversity and inclusion within the running (and nutrition) space? Do you have any tips for someone just getting started with running? What does life look like outside of running for you (family, career, hobbies, etc.)? What advice would you give to your younger self? What does being a Strong Runner Chick mean to you? This is a spotlight episode where we highlight a member of the SRC community! Be sure to tune into our IG page @strongrunchicks and tag us if you would like the chance to be featured. --- Support this podcast: https://anchor.fm/strong-runner-chicks/support

Welcome to this week's episode with my amazing guest Jasmine Westbrooks. When we go through life challenges , we can often forget other things that can contribute to our overall good mental health. This episode with the beautiful Jasmine is here to remind you of the food and brain connection. Jasmine is currently working as a Registered Dietitian Nutritionist and Certified Diabetes Care and Education Specialist residing in Raleigh , North Carolina. She believes in a realistic approach to improving nutritional habits for a better quality of life. Her interest in nutrition blossomed from health problems dominating herself and family's life but could have been corrected through preventive diet measures. She earned her Bachelors of Science degree in Nutrition Dietetics from the University of Tennessee at Chattanooga and her Master's Degree in Clinical Nutrition from Rosalind Franklin University at Chicago. Jasmine is the Co-founder of EatWell Exchange Inc. is a 501(c)(3) nonprofit organization with the primary goal of bridging the gap in health outcomes by guiding communities in making positive life long changes while respectfully maintaining their culture. Jasmine has a consulting company, Nourish Through Nutrition, teaching about diabetes, mindful eating and making behavioural changes. Connect with Jasmine: https://linktr.ee/jas.monique.rd Instagram: https://www.instagram.com/jas.monique.rd/ https://www.instagram.com/eatwellexchange/ Website: https://www.jasminewestbrooks.com/?fbclid=IwAR1DM30RUPQnjPZUnBmHCL-sdyJ_yp0lTl-9hbrabPuTUnE1KsCBuX-sOYI ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ Recovery From Fragmented Families Instagram Page https://www.instagram.com/recoveryfromfragmentedfamilies/ Recovery From Fragmented families private Facebook page https://www.facebook.com/groups/587817455514932 Forgiveness Journal now available on Amazon - Get your self a copy. https://www.amazon.co.uk/dp/B09FRZW8XT/ref=sr_1_1?dchild=1&keywords=mariam+ernest&qid=1631192954&sr=8-1

This week on The KORE Women podcast, Dr. Summer Watson welcomes Cierra Williams, who is a full-time Traveling Dental Hygienist. She is an independent contractor currently working in Virginia and an emerging entrepreneur, who is standing-up her own consultation business. Cierra was born and raised in Kansas City, Kansas, has a BS in Nutrition Dietetics and an Associate of Applied Science degree in Dental Hygiene. In 2017, with a zero-dollar balance in her savings account and just a couple of credit cards, Cierra quit two jobs, moved to a small town in Illinois, went to Dental Hygiene school, and changed the trajectory of her life forever. Today, she shares her journey with others about how she took the two things she loves the most, traveling and dental hygiene, and became self-employed. You can connect with Cierra Williams at Instagram, Facebook, LinkedIn, and at: RDHProfessionalServices@gmail.com. Thank you for taking the time to listen to the KORE Women podcast and being a part of the KORE Women experience. You can listen to The KORE Women podcast on your favorite podcast directory - Pandora, iHeartRadio, Apple Podcast, Google Podcast, YouTube, Spotify, Stitcher, Podbean, JioSaavn and at: www.KOREWomen.com/podcast. Please leave your comments and reviews about the podcast and check out KORE Women on Instagram, Twitter, and Facebook. ****You can also learn more about Dr. Summer Watson and KORE Women at: www.korewomen.com    

Today's episode features Colleen McArtor, Founder of Sustainawell, which was founded to approach dieting differently. We discuss eating healthy, breaking myths, and sustaining a life. Many times diets fail and there is so much information - and misinformation - out there about how to eat right. Live a lifestyle you can sustain and have fun on the ride along the way!   Colleen McArtor Founder of Sustainawell has a B.S. in Nutrition & Dietetics, from The University of Akron, former Weight Watcher leader, passionate health advocate and nutrition coach. Colleen has been in the health care industry 28 plus years, her experience working in hospitals, nursing homes; as well as coaching and motivating individuals. Colleen has experienced the struggles of weight loss from a young age and is empathetic to those with similar struggles of body image.    Sustainawell's program works to keep individualized plans and modifications simple and tailored to your lifestyle. Rather than simply providing a meal plan to adhere to, Colleen is passionate to create positive health changes by establishing an origin or reason to a client's weight-loss struggles. She'll break down often heard excuses into positive results.    Sustainawell will inspire self-confidence, exude determination, and increase self-esteem. Failure is not an option, only success. We all win!    Sustainawell's mission is to work with you to achieve your dynamic health objectives and lock arms with you for the duration to satisfy your lifetime health goals.    Instagram: sustainawell_ www.sustainawell.com

Rosie Martin, who works as a vegan nutritionist talks about her dance journey and the benefits she feels she gained and how it has shaped her adult life.Rosie is a believer in the power of plant based nutrition to benefit the body as well as the planet.Rosemary Nutrition & Dietetics provides expert, evidence-based nutrition and lifestyle advice and support. Rosemary specialises in working with the power of plants to support anyone looking to improve their health and wellness.Rosie can be contacted on rosie@rosemarynutrition.co.ukhttp://www.rosemarynutrition.co.uk/@plantdietitianrosie

How many of you have ever been guilty of just eating to survive? Eating the bare minimum just to get through the day in the hopes that maybe, just maybeee, you would lose weight and everything in your life would be better? I know I used to

Talking with Dr. Jiji (Naturopath with a PhD in Nutrition & Dietetics) about Health & Nutrition. Dr. Jiji is the owner and operator of the Balm Juice Wellness Center in Lusaka, Zambia.   Dr. Jiji's Books: Balm Juice Therapy – The Secret to All Disease Hallelujah Diet – Cure for All Diseases   Prime TV Show: Nutrition with Dr Jiji Available on DSTV, Topstar, Zuku, Go TV Sunday 21:30 / Thursday 16:00   Connect with Dr. Jiji: Facebook – Nutrition with Dr. Jiji Email: cheelojiji@gmail.com Whatsapp - +260 977831181 ……………………………………………………………………………………………………………………………………...................................... UmoyoTalks is a podcast based out of Lusaka, Zambia, where we talk to interesting people about topics relating to health.  Through Inspiration, Knowledge and natural Health Products, Umoyo's Mission is to Empower people to radically improve their WELLBEING & LIFE. Impacting Lives Naturally.  Connect with Umoyo: Website - https://www.umoyo.com​​​ Online Shop - https://www.shop.umoyo.com Facebook - https://www.facebook.com/UmoyoNaturalHealth Instagram - https://instagram.com/umoyonh​​​ LinkedIn - https://zm.linkedin.com/company/umoyo-natural-health Twitter - https://twitter.com/UmoyoNH​​​ TikTok - https://tiktok.com/umoyonaturalhealth​​​  Want to receive our weekly Newsletter? Umoyo Newsletter - Click here: https://linktr.ee/umoyonh To join our mailing list. Your Host: Kim  Kim Otteby is the founder of Umoyo Natural Health. She holds a Masters in Economics & Management from Oxford University and worked as a Strategy Consultant in London before deciding to quit and change her life completely, pursuing her passion - Natural Health. She holds a Degree in Nutritional Medicine and has studied a wide range of disciplines including - Iridology, Colon Hydrotherapy, Live Blood Analysis, Massage, Reiki, Yoga & Raw Food.

Mark Booth is the Head of Sport Science at the Manly Warringah Sea Eagles, an Australian professional rugby league club representing Sydney's Northern Beaches. He has 15 years of experience as a strength and conditioning coach, including working with the NSW Police Force, Parramatta Eels NRLW Club team and Manly women's basketball. In addition, he has seven years of experience as a sports scientist and sports dietitian for two national rugby league teams, as well as individual athletes in a variety of sports. Mark earned a Ph.D. in Sports Science, Masters of Clinical Exercise Physiology and Rehabilitation, Masters of Strength and Conditioning, Masters of Nutrition/Dietetics and a Bachelor of Exercise & Sport Science. He has also attained national-level coaching accreditations in strength and conditioning, weightlifting, powerlifting, track and field and pilates.

William Grazione and Coach Gillis have a round-table discussion on everything protein with Coach Zach Richie! Zach works at The Educated Dieter and has a B.S. Nutrition & Dietetics from Ball State University Masters in Public Health Nutrition From Liberty University. The three go over how protein requirements are dependent on the individual, the importance of taking time to increase protein for a client whose intake is too low, and how meal frequency plays a role in protein distribution and muscle protein synthesis. Keep listening to learn essential information about fat loss and protein, trained individuals' response's to muscle protein synthesis, how increasing protein is necessary as we age, and if protein supplements are necessary. 

Coach Christy Schwarzlose is a certified personal trainer with certifications from ACE, ISSA, PROPTA., and PN 1 Nutrition. She earned her Bachelor of Science degree in Nutrition & Dietetics from the University of Texas Health Science Center. At age 45, she decided to compete in her first bikini competition and how she accomplished her goal of stepping on a National stage by the age of 50. In this interview with @glamgirlbikini coach @amyehinger she shares her struggles with social anxiety and how she was able to overcome her anxiety through getting on stage and competing. She also touches on many topics related to the Prep Life and how a person can grow when they fail. She shares her coaching philosophy and how her connection with clients is paramount! To apply for coaching with her click the link to the application: https://www.glamgirlbikini.com/get-started/ You can find us on Instagram @preplifepodcast and Coach Christy @gymboutiquenb 

It is so confusing as a consumer, to know which nutrition protocol is right for you.  The market is oversaturated with different diets and protocols and with the rise of social media, it is saturated with all types of practitioners and influences.  How do you know what to do? Well, I think as a consumer, you have to get smarter and filter out the BS.  I have had clients come to me telling me the most outrageous things they have been advised to do, from doctors, from dieticians, from health coaches, you name it.  The qualification does not make the practitioner great.  It is the application of the practice. There are, I believe, some fundamentals that need to be the absolute baseline for getting a result with nutrition and today's episode is all about that.  I hope at the end of this, you can be more discerning about what you do and who you work with and if you're a practitioner go that extra mile for your clients. Kira Sutherland is a Naturopath and Sports Nutritionist with more than 25 years in clinical practice.  Her focus in performance nutrition led her to be the first Naturopath in Australia to undertake the International Olympic Committees diploma in sports nutrition. She is also the 2019 winner of the BioCeuticals Integrative Medicine Award for Excellence in practice (Nutrition/Dietetics).  And she is someone I look up to for a few reasons.  She harps on about the basics to both her students and patients, she's a stickler for food logs and measuring physiology and performance and she is amazing in what she does for female athletes as “women are not small men”. Kira divides her time between clinical practice, lecturing at the undergraduate level, and mentoring practitioners of complementary medicine in the application of holistic sports nutrition. I hope you enjoy this episode with Kira Sutherland.   In this episode we discuss: How is nutrition research done and what are its limitations How do you look at research and translate it How much study is done on women Who is research done on Research in practice in the clinic Genetic predisposition for body types The importance of lifestyle factors Treating the whole person What is an athlete and when does sports nutrition apply Popular diets like Keto, IF The importance of food diaries Helping our kids be in tune with their bodies When in the day are we best to eat? The foundation of nutrition is mitochondria Anti-aging is about creating more mitochondria Timing eating with training The myths of carbohydrates The myths of caloric deficits Basal Metabolic Rate Losing weight healthily Losing weight for competition for athletes and not compromising performance Metabolic slow down that happens with chronic low a,b,c diets Why one size fits all doesn't work Safe calorie restriction for weight loss Statins and mitochondrial damage Genetics and Epigenetics Different body types and what sports suit them   Kira practices clinically in Sydney, lectures in undergraduate studies, mentors nutritionists and also is a keynote speaker.  You can find her on instagram @uberhealth and on her website: https://www.kirasutherland.com.au See omnystudio.com/listener for privacy information.

Brittany is a Registered Dietitian/Nutritionist (RDN) who has a passion for helping women of all ages discover their God-given worth and value. She believes that a person's identity cannot be based on his or her appearance or abilities, but can only be found in the Lord. She is a non-diet dietitian who approaches nutrition and wellness from a holistic standpoint, focusing on four main areas of health, including: physical, mental, spiritual, and emotional. With her specialized education and experience in the field of eating disorders, Brittany uses a weight-inclusive, all-foods-fit approach to help her clients understand and apply the principles of Intuitive Eating while providing trauma-informed care. She believes that food is meant to be enjoyed and that movement should never be used as a means of self-harm or punishment. Brittany works with each of her clients to help close the gap between where they are in their health journey and where they strive to be. In addition to outpatient counseling and coaching, Brittany has treated eating disorder clients at the inpatient, residential, and partial hospitalization levels of care. Brittany earned a Bachelor of Science in Nutrition/Dietetics from Auburn University and a Master's degree in Nutritional Sciences from Texas Tech. She specializes in disordered eating/eating disorders with co-occurring mental health diagnoses while also having extensive experience in medical nutrition therapy (MNT), motivational interviewing and behavioral change, and higher education. Brittany is currently in the process of obtaining a board certification in the treatment of eating disorders (CEDRD) and is a member of the following professional organizations: The Academy of Nutrition and Dietetics; Sports, Cardiovascular, and Wellness Nutrition (SCAN) and Behavioral Health Nutrition (BHN) dietetic practice groups; The International Association of Eating Disorders Professionals (IAEDP); and the Alabama Chapter of IAEDP. To work with Brittany, please check out her website here: https://www.brittanybraswellrd.com/ Further Recovery Resources for Listeners: Free Eating Disorder Recovery Meal Support: www.facebook.com/groups/1004725343202999 JOIN THE RECOVERY COLLECTIVE, an EATING DISORDER COMMUNITY FOR SUPPORTIVE FRIENDSHIP, RECOVERY INSPIRATION & EDUCATION: recoverycollective.mykajabi.com/ BOOK A COACHING APPOINTMENT WITH MEG: megmccabe.as.me/ Follow Meg on Instagram: www.instagram.com/meg_mccabe/

Is any multi-vitamin juice good for you? Does drinking milk gives you acne? Does eating cheese give some people nightmares? Dr Karl answers these questions and more, on triple j mornings with Clare Collins, Laureate Professor in Nutrition & Dietetics at the University of Newcastle, and host Tyrone Pynor.

Is any multi-vitamin juice good for you? Does drinking milk gives you acne? Does eating cheese give some people nightmares? Dr Karl answers these questions and more, on triple j mornings with Clare Collins, Laureate Professor in Nutrition & Dietetics at the University of Newcastle, and host Tyrone Pynor.

Welcome to the #SPAITGIRL Talk Show with Yvette Le Blowitz Episode 103 - The 16:8 Intermittent Fasting Lifestyle Plan with Jaime Rose Chambers  Jamie Rose Chambers is an accredited practising dietitian and nutritionist. She has a Bachelor of Nutrition & Dietetics from the University of Newcastle and is completing a Masters of Clinical Medicine for complementary therapies.   She sees patients with a wide range of health conditions, including diabetes, obesity, food allergies and intolerances, polycystic ovarian syndrome and cancer. Jamie is a well-respected voice in diet and nutrition , and has made appearances on Today Tonight and A Current Affair, as well as being a frequent contributor to publications such as The Australian Women's Weekly.   She also speaks regularly on the importance of nutrition at corporate seminars and cancer support groups. In EP.103 - our Podcast Guest Jamie Rose Chambers shares:  - a little bit about herself  - what inspired her to write her book - The 16:8 Intermittent Fasting Lifestyle Plan - what 16:8 Intermittent Fasting Is? - what are some of the health benefits of 16:8 Intermittent Fasting - gut health, ageing, inflammation, obseity, weight management  - brain health - what are some things we can do if we want to give 16:8 Intermittent Fasting a Go? - what her self care rituals are as a busy working Mum  Plus we talk about so much more of course - like what to do when you are craving Cadbury Chocolate from mid afternoon or the moment you walk past it in the Supermarket and notice a whole family size block is on sale for $2.50 - Say What... Get Ready To Tune In to Episode 103  ----- Episode 103 - #spaitgirl talk show with Yvette Le Blowitz  available on Apple, Spotify, Google, Audible, Libysn + so many more podcast apps or search for #spaitgirl on any podcast app  -------- Available to watch on Youtube Channel - Spa it Girl or Yvette Le Blowitz ------ JOIN OUR #SPAITGIRL BOOK CLUB Grab a copy - The 16:8 Intermittent Fasting Lifestyle Plan by Jamie Rose Chambers search for any book title - via our #spaitgirl affiliated online book store - Booktopia  *click here - Hashtag #spaitgirlbookclub //#spaitgirl + tag @spaitgirl - to share when you are reading our podcast guest's book or any other book you are currently reading too --- Stay in contact with our Podcast Guest: Jamie Rose Chambers  Website: www.jaimerosenutrition.com.au Instagram: @jaimerose_nutrition  ---- IN SUPPORT - Little Random Act of Kindness  After you tune into this episode I would LOVE for you to - subscribe to the #spaitgirl podcast show with Yvette Le Blowitz - on any podcast app you listen to the show on - leave a 5* rating and review  - tell a friend, family member, or anyone you meet along the way about the #spaitgirl podcast show - re-share this episode on social media - hashtag #spaitgirl and tag @spaitgirl in your social media posts and stories {let me know your favourite part} ---------- Stay in Touch Subscribe to #spaitgirl Website: www.spaitgirl.com Instagram: @spaitgirl ------ Stay In Touch with Podcast Host  Yvette Le Blowitz  Instagram @yvetteleblowitz Website www.yvetteleblowitz.com ------- Become a #SPAITGIRL Sponsor www.spaitgirl.com Email: info@spaitgirl.com with your proposal  ---- JOIN OUR #SPAITGIRL BOOK CLUB HOW - show off your BOOKS, and inspire our globally community - to read, learn, develop and grow. Hashtag #spaitgirlbookclub #spaitgirlpodcast //#spaitgirl + tag @spaitgirl - to share what book you are currently reading  p.s - my book is OUT NOW - It Starts With Me by Yvette Le Blowitz - add it to your reading list --------- Please note - Affiliated Links included in this spaitgirl.com blog post includes affiliated links with Amazon.com and booktopia.com.au- should you order any books from Amazon.com or Booktopia.com.au via the links contained in this blog post spaitgirl.com will receive a small paid commission fee from the online book stores. 

Melissa Chapnick is a registered dietitian and owner of Priority Nutrition Counseling LLC, a private practice supporting clients as they prepare for pregnancy. She is passionate about helping soon-to-be parents prioritize their own health and well-being as they try to conceive, ultimately laying the foundation for a healthy pregnancy and future family. Melissa holds a Master of Public Health and Master of Science in Nutrition & Dietetics from Saint Louis University.  Kelley talks about going back to work since having Nolan [1:30] Melissa experience with children [2:40] Melissa’s background and business [3:25] Preconception clients - preparing clients for pregnancy  [4:!5] Why nutrition is important during pregnancy [6:15] Folic acid & prenatals [8:50] How age affects nutritional needs during pregnancy  [10:35] The eating whatever attitude during pregnancy [13:13] Kelley shares her experience about nutrition & hunger during pregnancy [16:15] Gestational diabetes [19:30] Melissa’s getting her PhD at Emory [21:00] The importance of iodine [22:40] Melissa’s background [24:40] The Placenta - the life line [31:00] Eating a wide range of nutrient dense foods [33:00] What it looks like to work with Melissa [35:40]   You can learn more about her services at https://www.prioritynutritioncounseling.com/ or by following her on Instagram @prioritynutritioncounseling. Follow us on IG: @wellness.unfiltered Follow Kelley: @kelley_bugger Follow Emily: @emilyzwilling

Today on the podcast, Jack and I talk about how he combines his passion for nutrition and CrossFit to help others achieve their fitness goals. We also discuss basic nutrition for anyone regardless of the way they choose to move their bodies every day. Jack believes that food shouldn't be labeled "good" or "bad," but that you should eat in a way that supports your lifestyle and the personal goals you have set for yourself.  Jack is very passionate about his wellness journey and how he shows up to help others on the journey to becoming their best selves. Jack is a native of Starkville, Mississippi.  His athletic career began early at the encouragement of his parents.  He started CrossFit in 2015 as a way to relieve stress and stay active while studying at Mississippi State University, where he completed a degree in Nutrition and Dietetics.  While his own personal philosophy on nutrition has changed since beginning CrossFit, it was CrossFit that helped him realize his passion for the field of Nutrition/Dietetics.  Jack relocated to Tallahassee to continue his education at Florida State University where he is pursuing a Master's Degree in Sports Nutrition.  In particular, he is passionate about how nutrition can be used in a supportive role with exercise to accomplish performance/body composition goals.

In this episode, Mimi talks with NC locals and sisters, Anna Lutz, RD, and Louise Metz, MD about weight inclusive care in nutrition / dietetics and medical care. Anna Lutz is in private practice in Raleigh, NC and specializes in eating disorders and pediatric/family nutrition. Anna received her Bachelor of Science degree in Psychology from Duke University and Master of Public Health in Nutrition from The University of North Carolina at Chapel Hill. She is a Certified Eating Disorders Registered Dietitian (CEDRD) and an Approved Supervisor, both through the International Association of Eating Disorder Professionals (iaedp).  Anna previously worked at Children's National Medical Center in Washington, DC and Duke Student Health, treating individuals with eating disorders. Anna has done extensive training through the Embodied Recovery Institute and strives to provide her clients trauma and somatically informed care. Anna is a national speaker and delivers workshops and presentations on eating disorders, weight-inclusive healthcare, and childhood feeding. She also writes and talks about nutrition and family feeding, free of diet culture, on her blog, Sunny Side Up Nutrition, and the Sunny Side Up Nutrition Podcast. Dr. Louise Metz is an Internal Medicine physician with expertise in the medical care of eating disorders. She is the owner of Mosaic Comprehensive Care, a medical practice in Chapel Hill, North Carolina offering weight-inclusive primary care for adults and adolescents of all genders. After receiving an undergraduate degree in Biology and Women's Studies at Duke University, she attended medical school at the University of North Carolina and completed her residency in Internal Medicine at the University of California at San Francisco. She has published research on heart disease in women, and has previously held academic positions at NYU's Bellevue Hospital and Duke Medical Center. Dr. Metz leads workshops and presentations on weight-inclusive medical care and eating disorders. She is committed to increasing access to inclusive and affirming medical care for all individuals.

HEALTHY LIFESTYLE with Host Lori Anne Casdia had a robust discussion with Guest Heather Hart MS, RDN, CDN. Heather was born and raised in Southern California, she moved to New York in 2014 where she developed her love for food and to help others into a career in Nutrition & Dietetics. Heather attended Long Island University Post Campus where she received a BS in Nutrition in 2016 & completed the Dietetic Internship in 2017. After passing the National Registered Dietitian Exam, Heather attended Stony Brook University and received her Masters in Nutrition. During this time, she started at Long Island Jewish Valley Stream in 2018 as a Clinical Dietitian under Chief Clinical Dietitian Jane Prokopowicz MS, MBA, RD, CDN. Heather along with 7 other RD’s at LIJVS have a deep desire to help patients by educating and ensuring that their nutritional demands are being met based on their underlying medical conditions, gender and age.To Contact Heatherwww.northwell.eduPlease email us at HealthyLifestylewithLA@gmail.com and follow us on social media @healthylifestylewithLAOur Goal at Healthy Lifestyle is to inspire, educate and empower you to fulfilling a healthy, emotional, spiritual and physical life, so you can feel empowered to live the life you have always wanted and dreamed. We are here to lift each other up with encouragement and positivity. To serve one another.ABOUT Lori Anne De Iulio CasdiaBusiness & Marketing Strategist, Law of Attraction Practitioner & Master Mindset MentorFounder of LDC StrategiesFounder of Monarch LuminariesFounder of Soar to Success ProgramMotivational Speaker/Inspirational SpeakerEmcee/ModeratorMaster Mindset MentorLaw of Attraction PractitionerHost of HEALTHY LIFESTYLE (LI News Radio/I Heart Radio/InTune/Sound Cloud/YouTube)Publisher/Owner of Port Lifestyle MagazinePerformer/VocalistColumnist for LIBNCertified Herbalist Certified Aromatherapist Certified Life CoachCertified Kundalini Meditation Yoga CoachCertified H'oponopono PractitionerCertified Canfield Train the TrainerYoung Living STARAwarded the 50 Top Most Influential Women in 2018Lori Anne’s personal philosophy is “We are all here to serve others and lift each other up. Be the best you because everybody else is taken.”Links www.LDCStrategies.com@LDCStrategies (FB/IG))@Healthylifestylewithla (FB/IG)You can also Listen to Healthy Lifestyle with Lori Anne on your favorite app: I Heart Media | iTunes (Apple Podcasts) | Google Podcasts | Spotify | Spreaker | Sound Cloud | TuneIn | YouTube

Nutrition laws across state lines can be SUPER confusing and stressful. I asked Jonathan Posey from the Council of Holistic Health Educators to join me in answering your questions all about nutrition laws, regulations, and what to be aware of to practice nutrition in any state. We talk about the different laws regarding red states, yellow states and green states and how to navigate them, telehealth nutrition laws across state lines, what to do about liability and practitioner insurance, the 5 words to NEVER say as a nutritionist, and why this whole legal issue in the nutrition world really comes down to turf wars with the Academy of Nutrition + Dietetics. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

In this episode, we talk with Dr. Sara Rosenkranz, associate professor in The Department of Food, Nutrition, Dietetics and Health at Kansas State University. Dr. Rosenkranz's primary research is focused on the influence of physical activity, sedentary behavior, nutrition and obesity on cardiovascular and metabolic clinical health outcomes. Her work has assisted in a successful application to the Food and Drug Administration to have resistant starches four added to its definition of fiber. 

This week we talk about the newest product to enter the Body Science performance range, MYOCYTIN™. Our most requested product return of all time and there are several reasons why so many people remember and demanded this return. In 2003 Independent university research proved that (BSc) MYOCYTIN™ out-performs standard creatine. In only six days athletes ingesting MYOCYTIN™ gained more than twice as much body mass as those consuming regular creatine. Athletes increased upper arm girth by over 200 per cent more than regular creatine users and improved their bench press performance significantly more than users of regular creatine. Body Science Tatiana Marinho talks about the research surrounding MYOCYTIN™ and how it can benefit people from all training backgrounds.   Read more about the research here.      Tatiana Marinho   Practising Nutritionist   B.P.H. Nutrition   Master of Nutrition & Dietetics   Master of Public Health    Listen to any of the Body Science podcasts here.  Or find us on Spotify, YouTube, SoundCloud or iTunes.

Co-Founder/Executive Director of the LRJ Foundation, Teressa Ruspi was born and raised in Pennsylvania and currently resides in Georgia. Graduate of Marywood University, Pennsylvania, with a Bachelors in Nutrition & Dietetics, current grad student at Mercer University attaining her Masters in Leadership with a focus on nonprofit management , a motivational speaker, a mother of three, and in her spare time its an fitness enthusiast and obstacle course racer. Teressa's vision is to share with you what her unstoppable team strives for each day. A team who's mission is to transform the attitudes, choices, and behaviors of our youth and community though the most important element we were born for, “connection”. Which they call their most powerful tool to the puzzle pieces of, suicide prevention. Be sure to follow Teressa on Facebook, Twitter, and Instagram for even more great information! --- Support this podcast: https://anchor.fm/paheroes/support

Casey is a Registered Dietitian with over 16 years experience in the health & nutrition field. Casey holds a Master of Science Degree in Nutrition & Dietetics from Central Michigan University. She is a Certified Personal Trainer and a Certified Diabetes Educator.   Casey is married, and is a mom of 3 active boys. She is a self-proclaimed fitness fanatic and enjoys running, biking & strength training. She also enjoys coaching & watching her boys in various sports. She is a HUGE fan of country music and loves spending time at the beach.   Website: https://inspirehw.com/ TicTok @fit.nutritionist Instagram @fit.nutritionist Facebook @fit.strong.nutritionist

Making the move to private practice is an essential shift if you want financial freedom and ownership. How would you react if you opened your practice then a few months later one of the most devastating natural disasters in your city hit?! You need to find ways to be money-wise and mindful and you need to come up with creative ways to enhance your business without messing with the bottom line. In this week's episode of the #FearlessPractitioners #Podcast, I chat with Moe Schlachter, MS, RD, CDCES about his journey into private practice. From a commitment to not spending beyond your means to finding diversification in how you run your private practice, listen as Moe shares his story and learn how you can take action in your practice today! ABOUT MOE SCHLACHTER Moe Schlachter, founder and lead dietitian, is a registered dietitian nutritionist, professionally trained chef, and professor of nutrition. His integrated approach has helped countless patients achieve their nutrition goals. He holds a Masters of Nutrition degree from Texas Woman’s University and is a Certified Diabetes Care & Education Specialist (CDCES formerly known as CDE). The Texas Academy of Nutrition & Dietetics recognized him as Young Dietitian of the Year in 2015 and with the Dietitian in Media award in 2020. When he wants to unwind and recharge he looks to the open road and enjoys road trips with his family. TOPICS DISCUSSED IN THIS EPISODE: Setting personal and professional goals to be your north star. Being creative when disaster hits. Not being afraid to hustle, especially when there is no turning back. MORE FROM MOE Website Instagram - Houston Family Nutrition Facebook Instagram - Texas Wanderers Texas Wanderers Blog Do you have the Building Blocks to Be Your Own Boss in place? My new course, Foundations of a Private Practice, walks you through the MUST HAVE foundations for starting a profitable private practice. The building blocks you need to – finally – Be Your Own Boss! Get started on fulfilling your dream today by taking this course and then the self-evaluation so that you know if you have what it takes to be in private practice. Check out this beginner course to help you determine if you are ready to start a practice! MORE FROM ADRIEN February 2021 Accelerator Group Coaching Should You Start a Practice Build Your Dream Practice  Apply for Business Coaching Resources for Your Practice Schedule Your FREE 15 Min Fearless Steps Call Connect with Adrien on Instagram and Facebook Private Practice Paperwork Templates Subscribe & Review on iTunes Click here to subscribe in iTunes! I add new episodes every week and if you're not subscribed, there's a good chance you'll miss out on those. I would be really grateful if you left me a review over on iTunes, too. Just click here to review, select “Ratings and Reviews” and “Write a Review” and let me know what your favorite part of the podcast is. Thank you!

Happy New Year! We made it through 2020! I hope you’re looking forward to more fun in 2021 and more fun in the kitchen as you cook up recipes your family will love! Mona Dolgov is the author of Satisfy, a brand-new cookbook packed with 120 easy and delicious, gluten-free recipes made with real ingredients, real portions, and lots of vegetables. Every recipe is nutrient-dense, clocks in at 500 calories or less, and will leave you feeling full and satisfied. On today’s show, you’ll learn about Mona’s career in nutrition and food, along with her unique brand of recipe inspiration. You’ll hear about Chocolate Avocado Cookies, Pecan-Crusted Chicken, and Salmon Scampi Salad. Mona also has a delicious hummus recipe that has half the calories of the usual version. We’re also discussing simple ways to cut added sugar from your family’s diet and why Mona believes 65% of your plate should be filled with fruits and vegetables. Mona also tells us how to join her cooking classes on Zoom and Facebook. Join us to learn more about adding new inspiration to your family dinner fare!   Show Highlights:   Get to know Mona: she lives in the Boston area with her husband, loves when her two children make it home for a visit, and wants to make a difference in people’s lives with food and nutrition Why Mona identifies portion control as an important element of the healthy and delicious recipes in Satisfy The value of “plant-forward” meals that are 65% vegetables Some of Mona’s favorite recipes in her book are Chicken Marsala, Egg Roll in a Bowl, and Smoked Salmon Salsa The secret to Mona’s Peanut Sauce, made with peanut butter (or almond butter or sunflower seed butter), fresh ginger, coconut aminos, honey, crushed red pepper, rice vinegar, and sesame oil Why gluten-free alternatives bring SO many choices to the table Mona’s Grilled Salmon Scampi Salad is a pleasing combination of warm and cool food; it’s assembled with grilled fresh veggies, grilled salmon, and a light sauce of extra virgin olive oil, lemon juice, and garlic-- then placed atop a bed of fresh greens and tomatoes How Satisfy is divided into chapters and categories How Mona’s hummus recipe checks in with half the calories of the usual version because it doesn’t include olive oil Mona’s tips for reducing the added sugar in the typical American diet: Make desserts in pieces and small portions Use pie alternatives without a heavy crust Watch out for hidden sugar in processed sauces and foods Use flavor enhancers like vanilla and cinnamon Mona’s delicious Chocolate Avocado Cookies are made in the food processor with an egg, avocado, unsweetened cocoa powder, sugar (only ¼ cup!), baking soda, dark chocolate chips, and a pinch of salt (it’s a dairy-free and gluten-free recipe!) Mona’s Pecan-Crusted Chicken with Butternut Squash is a delicious sheet pan meal made with gluten-free bread crumbs, chopped pecans, dijon mustard, and honey; the key is to pound your chicken breasts to a uniform thickness and uniformly cube the butternut squash and brussels sprouts Mona’s community, which includes Facebook, Instagram, and weekly Zoom cooking classes   Resources:   Giveaway: Enter for a chance to win SATISFY: Real Ingredients; Real Portions; Real Simple. Post a comment in the Comments section below and tell me what you and your family are doing to eat a healthier diet in 2021. What changes are you planning to make to your everyday diets, and/or are there any new habits you're planning to adopt in the new year? I'll pick one lucky U.S. winner on January 20th.   Mona's website: www.monadolgov.com    Instagram @MonaDolgov Facebook   Buy the cookbook:  https://www.monadolgov.com/satisfy-cookbook   SATISFY Zoom cooking classes: https://www.monadolgov.com/january-event   Liz's regular links: Liz Weiss, MS, RDN Food & Nutrition Blogger, Podcast Host, Author, Speaker, Spokesperson Author, Color, Cook, Eat! coloring book series Website: Liz's Healthy Table Listen to my Podcast Read my Blog Media Excellence Award winner - Academy of Nutrition & Dietetics 

Happy New Year! We made it through 2020! I hope you’re looking forward to more fun in 2021 and more fun in the kitchen as you cook up recipes your family will love! Mona Dolgov is the author of Satisfy, a brand-new cookbook packed with 120 easy and delicious, gluten-free recipes made with real ingredients, real portions, and lots of vegetables. Every recipe is nutrient-dense, clocks in at 500 calories or less, and will leave you feeling full and satisfied. On today’s show, you’ll learn about Mona’s career in nutrition and food, along with her unique brand of recipe inspiration. You’ll hear about Chocolate Avocado Cookies, Pecan-Crusted Chicken, and Salmon Scampi Salad. Mona also has a delicious hummus recipe that has half the calories of the usual version. We’re also discussing simple ways to cut added sugar from your family’s diet and why Mona believes 65% of your plate should be filled with fruits and vegetables. Mona also tells us how to join her cooking classes on Zoom and Facebook. Join us to learn more about adding new inspiration to your family dinner fare!   Show Highlights:   Get to know Mona: she lives in the Boston area with her husband, loves when her two children make it home for a visit, and wants to make a difference in people’s lives with food and nutrition Why Mona identifies portion control as an important element of the healthy and delicious recipes in Satisfy The value of “plant-forward” meals that are 65% vegetables Some of Mona’s favorite recipes in her book are Chicken Marsala, Egg Roll in a Bowl, and Smoked Salmon Salsa The secret to Mona’s Peanut Sauce, made with peanut butter (or almond butter or sunflower seed butter), fresh ginger, coconut aminos, honey, crushed red pepper, rice vinegar, and sesame oil Why gluten-free alternatives bring SO many choices to the table Mona’s Grilled Salmon Scampi Salad is a pleasing combination of warm and cool food; it’s assembled with grilled fresh veggies, grilled salmon, and a light sauce of extra virgin olive oil, lemon juice, and garlic-- then placed atop a bed of fresh greens and tomatoes How Satisfy is divided into chapters and categories How Mona’s hummus recipe checks in with half the calories of the usual version because it doesn’t include olive oil Mona’s tips for reducing the added sugar in the typical American diet: Make desserts in pieces and small portions Use pie alternatives without a heavy crust Watch out for hidden sugar in processed sauces and foods Use flavor enhancers like vanilla and cinnamon Mona’s delicious Chocolate Avocado Cookies are made in the food processor with an egg, avocado, unsweetened cocoa powder, sugar (only ¼ cup!), baking soda, dark chocolate chips, and a pinch of salt (it’s a dairy-free and gluten-free recipe!) Mona’s Pecan-Crusted Chicken with Butternut Squash is a delicious sheet pan meal made with gluten-free bread crumbs, chopped pecans, dijon mustard, and honey; the key is to pound your chicken breasts to a uniform thickness and uniformly cube the butternut squash and brussels sprouts Mona’s community, which includes Facebook, Instagram, and weekly Zoom cooking classes   Resources:   Giveaway: Enter for a chance to win SATISFY: Real Ingredients; Real Portions; Real Simple. Post a comment in the Comments section below and tell me what you and your family are doing to eat a healthier diet in 2021. What changes are you planning to make to your everyday diets, and/or are there any new habits you're planning to adopt in the new year? I'll pick one lucky U.S. winner on January 20th.   Mona's website: www.monadolgov.com    Instagram @MonaDolgov Facebook   Buy the cookbook:  https://www.monadolgov.com/satisfy-cookbook   SATISFY Zoom cooking classes: https://www.monadolgov.com/january-event   Liz's regular links: Liz Weiss, MS, RDN Food & Nutrition Blogger, Podcast Host, Author, Speaker, Spokesperson Author, Color, Cook, Eat! coloring book series Website: Liz's Healthy Table Listen to my Podcast Read my Blog Media Excellence Award winner - Academy of Nutrition & Dietetics 

2020 was a doozy of a year, and I don’t need to say why! On this week’s show, I look back at my favorite episodes from 2020, the changing food and eating trends we saw during the pandemic, a new killer recipe for Chocolate, Orange & Almond Sparkle Cookies, and the silver linings that sprung from nearly a year of quarantine. Of course, we all had big hopes and dreams for the year, and I even talked about them on episode 67 during my Celebrate 2020 episode. But like so many people out there, I nixed a year of food adventure and travel for an at-home lifestyle that included working (initially) from my dining room table and cooking a heck of a lot more for my immediate family. What were YOUR silver linings? Share a comment below and tell me about the good things that emerged from your COVID life. Today’s show is about silver linings as I want to explore all the good things that came with the difficulties of the pandemic. We’ll wrap up the show with one of my new favorite cookie recipes, Chocolate Orange Almond Sparkle Cookies. It’s a yummy treat for the holidays--or any day! Join me as we take a look back at 2020’s Silver Linings and look ahead to 2021 and new adventures! Show Highlights: How I transitioned to my new stand-up desk and saw immediate improvement in my physical health How I discovered yoga classes at home; my new favorite teacher is Jordan at Burning Wheel How I’ve had great fun discovering new parts of Nantucket with my new eBike How I’ve enjoyed some really good TV shows, like Emily in Paris, The Queen’s Gambit, and The Mandalorian How I’ve been cooking a LOT! Like many of you, I’ve enjoyed the return to family mealtimes How I’ve discovered Master Classes; I’m currently taking a class on Modern Middle Eastern Cooking with my favorite chef, Yotam Ottolenghi How I’ve loved working with my awesome intern from Shanghai who currently lives in Boston; check out Resources for her delicious family recipe for Ketchup Shrimp with Vegetables How I’ve learned to do Zooms, webinars, and TV segments--all from my home kitchen, with the help of some basic lighting and recording equipment  Some of my favorite Liz’s Healthy Table episodes from 2020: my visit with Joe Yonan, the author of Cool Beans and food editor of the Washington Post; my visit with Annie Fenn, the doctor and chef whose blog is Brain Health Kitchen; and the relevant shows we did on quarantine cooking, immunity, and food safety Some favorite 2020 Silver Linings shared by listeners My plans for this winter include moving into our new Boston condo, enjoying city life, and waiting for the COVID vaccine As promised, my recipe for Chocolate Orange Almond Sparkle cookies; they are made with gluten-free baking flour, almond flour, cocoa powder, baking soda, salt, eggs, sugar, canola oil, vanilla extract, orange zest, and sparkly sprinkles Glimpses into upcoming shows for 2021; I hope you’ll join us in 2021!   Resources: Master Class - Modern Middle Eastern Cooking with Yotam Ottolengi Learn more about Liz Weiss, MS, RDN, Food & Nutrition Blogger, Podcast Host, Author, Speaker, Spokesperson Author, Color, Cook, Eat! coloring book series Website: Liz's Healthy Table Listen to my Podcast Read my Blog Media Excellence Award winner - Academy of Nutrition & Dietetics 

2020 was a doozy of a year, and I don’t need to say why! On this week’s show, I look back at my favorite episodes from 2020, the changing food and eating trends we saw during the pandemic, a new killer recipe for Chocolate, Orange & Almond Sparkle Cookies, and the silver linings that sprung from nearly a year of quarantine. Of course, we all had big hopes and dreams for the year, and I even talked about them on episode 67 during my Celebrate 2020 episode. But like so many people out there, I nixed a year of food adventure and travel for an at-home lifestyle that included working (initially) from my dining room table and cooking a heck of a lot more for my immediate family. What were YOUR silver linings? Share a comment below and tell me about the good things that emerged from your COVID life. Today’s show is about silver linings as I want to explore all the good things that came with the difficulties of the pandemic. We’ll wrap up the show with one of my new favorite cookie recipes, Chocolate Orange Almond Sparkle Cookies. It’s a yummy treat for the holidays--or any day! Join me as we take a look back at 2020’s Silver Linings and look ahead to 2021 and new adventures! Show Highlights: How I transitioned to my new stand-up desk and saw immediate improvement in my physical health How I discovered yoga classes at home; my new favorite teacher is Jordan at Burning Wheel How I’ve had great fun discovering new parts of Nantucket with my new eBike How I’ve enjoyed some really good TV shows, like Emily in Paris, The Queen’s Gambit, and The Mandalorian How I’ve been cooking a LOT! Like many of you, I’ve enjoyed the return to family mealtimes How I’ve discovered Master Classes; I’m currently taking a class on Modern Middle Eastern Cooking with my favorite chef, Yotam Ottolenghi How I’ve loved working with my awesome intern from Shanghai who currently lives in Boston; check out Resources for her delicious family recipe for Ketchup Shrimp with Vegetables How I’ve learned to do Zooms, webinars, and TV segments--all from my home kitchen, with the help of some basic lighting and recording equipment  Some of my favorite Liz’s Healthy Table episodes from 2020: my visit with Joe Yonan, the author of Cool Beans and food editor of the Washington Post; my visit with Annie Fenn, the doctor and chef whose blog is Brain Health Kitchen; and the relevant shows we did on quarantine cooking, immunity, and food safety Some favorite 2020 Silver Linings shared by listeners My plans for this winter include moving into our new Boston condo, enjoying city life, and waiting for the COVID vaccine As promised, my recipe for Chocolate Orange Almond Sparkle cookies; they are made with gluten-free baking flour, almond flour, cocoa powder, baking soda, salt, eggs, sugar, canola oil, vanilla extract, orange zest, and sparkly sprinkles Glimpses into upcoming shows for 2021; I hope you’ll join us in 2021!   Resources: Master Class - Modern Middle Eastern Cooking with Yotam Ottolengi Learn more about Liz Weiss, MS, RDN, Food & Nutrition Blogger, Podcast Host, Author, Speaker, Spokesperson Author, Color, Cook, Eat! coloring book series Website: Liz's Healthy Table Listen to my Podcast Read my Blog Media Excellence Award winner - Academy of Nutrition & Dietetics 

Attention my active exercise lovers! Ever wondered how the heck to eat to support your training, your hormones and your health as a female? This episode was so much fun. I love this woman and she's arguably one of the most sought after speakers on naturopathic sports nutrition in our industry, and for good reason. This episode is for you If you've ever wondered.. - If there is a difference between how women should fuel for training versus men - How we should or can adapt our training and nutrition with our cycle and why - If exercising on an empty stomach is good or bad - If having coffee pre-workout is an ideal strategy or a no bueno - If you should be fuelling with carbs or fats in endurance training - How soon after training you REALLY need to eat - If intermittent fasting it a good idea for active females   Our guest: Kira Sutherland   Kira Sutherland is an Australian Naturopath and Sports Nutritionist with more than 20 years in clinical practice. She is the 2019 winner of the BioCeuticals Integrative Medicine Award for Excellence in clinical practice (Nutrition/Dietetics) and is the current performance nutritionist for the Sydney Marathon and running festival. Kira divides her time between clients, lecturing at the undergraduate level, and mentoring practitioners of complementary medicine in the application of holistic sports nutrition. As a lifelong athlete, participating in multiple endurance sports, Kira is able to provide an integrated understanding and approach using her firsthand practical sports experience and academic and clinical background. Known for her vibrant, straight forward teaching style, Kira's focus is to empower and educate at a level where information can become intrinsic knowledge. You can find Kira at: www.kirasutherland.com.au https://www.instagram.com/uberhealth/ https://www.facebook.com/Uberhealth https://twitter.com/Kira_Sutherland   

Hey girl... I know that Thanksgiving is coming up next week and the way you feel about it may or may not be positive. I know that for years I've had such a struggle back and forth with food and the holidays are the WORST! I've asked my friend Kristen to come on the show and talk to us about how to take back our Holidays and face it with confidence.So look out Aunt Sally...we will eat or not eat whatever we want this year so don't even try! :) Kristen is a Registered Dietitian Nutritionist with a BS in Nutrition &Dietetics and an MS in Human Nutrition. Kristen helps moms lose baby weight for good via her proven portion control method. She hosts the Holy Healthy Mama podcast and provides online nutrition coaching. Kristen is a military spouse, mom to three kids five and under, Catholic-Christian, runner, and somewhat of a minimalist.Where can the women listening find you and join your programs? IG: @mom.weightloss.nutritionistFB: “lose baby weight support group”website: www.KristenNoriegaNutrition.comHunger and Fullness Scale

INTRODUCING Kirstin Wise! The new resident nutritionist & dietician at Back Yourself Fitness. In this episode we dive into Kirstin's beliefs around food and the relationship we create with our food. We also discuss calorie counting and how it has a negative affect on your mental health. Kirstin decided to get into nutrition after having her first child and returned to uni as a mature aged student. We discuss how she juggled and her expectations heading back to uni. To find out more head to: www.chewnutrition.com.au and to book a consult head to www.backyourselffitness.com.au To donate to Movember head to: https://movember.com/t/back-yourself-fitness?mc=1

Rebecca Henson interviews Michaela Putala in today’s episode.  Michaela is a Registered Dietitian in Los Angeles, California. She’s been on both ends of the dieting spectrum; as a young dancer, she struggled with maintaining a healthy relationship with food and her body. Today, she uses the very tools she learned to overcome these struggles to guide lifelong dieters in their journeys to make peace with food and their bodies. Throughout her own journey, she discovered the lack of accessibility to support from professionals dedicated to repairing her food-body relationship. Inspired to turn the healthcare narrative away from dieting, she went on to earn her Bachelors of Science in Nutrition & Dietetics from the University of North Florida. Now, she works with clients to find “food freedom.” “There are those people who like to take their time and they will watch and they will see everything you say. And at the end of the day, or when it's their time, they will reach out.” -Michaela Putala A few topics discussed: Internship stories Narrowing down a niche even more to find that dreamy ideal client  Getting comfortable on sales calls Guest Resources: Connect with Michaela on Instagram: @food.peace.nutritionist Free Resources from Libby: Are you ready to start your journey? Apply today for my Dietitian Boss Group Coaching program!

Today I am chatting with Yvonne O’ Halloran. Yvonne is an accredited practising dietitian who has a passion for plant-based nutrition. She completed her studies in Griffith University on the Gold Coast, Australia where she graduated with a bachelor’s degree in public health in 2010, followed by a master’s in nutrition & dietetics in 2012.  Having gained experience as a private practice dietitian for her first years as a new graduate dietitian, she then started up an online business in 2014. In 2016 she went vegan for both health and ethical reasons and has since spent her time learning about plant-based nutrition by researching the literature, attending plant-based conferences and completing the plant-based nutrition course through e-Cornell university. Yvonne co-founded Living Vegan with her husband that launched early 2019, which is a news and education platform aimed to help people navigate a healthy vegan lifestyle. She is a content writer for various plant-based companies and writes columns on a monthly basis for Vegan Life UK magazine. She is currently working on her first book that will be a sort of vegan starter kit featuring nutrition and psychology-based information which she hopes to complete by early 2021.   Yvonne is a mother to 3 healthy, thriving vegan children and currently lives on the Gold Coast, Australia, but she grew up in Ireland. Check out her website www.livingvegan.com Key points addressed were  Essential principle of Yvonne’s work with clients regarding acquiring a vegan dietWe also discussed the core basis of both of Yvonne’s books tentatively publishing in Early 2021 and 2022 the first of which is what I surmised to be something of a vegan Bible covering information on every imaginable aspect of the vegan diet and health and the latter of which will address pre-prenatal and pre natal health with a vegan diet This series features conversations I conducted with individuals who have dedicated their work and lives to Vegan research, businesses, art, and society. This podcast series is hosted by Patricia Kathleen and Wilde Agency Media. TRANSCRIPTION*Please note, this is an automated transcription please excuse any typos or errors [00:00:00] In this episode, I speak with dietician and upcoming author Yvonne O'Halloran. Key points addressed were essential principles of Ivana's work with clients regarding acquiring a vegan diet. We also discussed the core basis of both of Enns books tentative in publishing in early 2021 and 2022. The first of which I surmised to be something of a Vegan Bible covering information on every imaginable aspect of the Vegan diet and health, and the latter of which will address prenatal and pre prenatal health with a vegan diet. Stay tuned for my informative talk with Yvonne O'Halloran on a quick technical note. We suffered some audio disturbance, which presents as a subtle pounding noise in the background. But because the issue does abate through most of the interview, our team made the decision to go up with this version rather than delay and rerecord. We appreciate your understanding and know that the interview with Yvonne will be worth putting up with a little static. [00:01:00] My name is Patricia Kathleen. And this series features interviews and conversations I conduct with experts from food and fashion to tech and agriculture, from medicine and science to health and humanitarian arenas. The dialog captured here is part of our ongoing effort to host transparent and honest rhetoric. For those of you who, like myself, find great value in hearing the expertize and opinions of individuals who have dedicated their work and lives to their ideals. If you're enjoying these podcasts, be sure to check out our subsequent series that dove deep into specific areas such as founders and entrepreneurs. Fasting and roundtable topics. They can be found on our Web site. Patricia Kathleen. Com where you can also join our newsletter. You can also subscribe to all of our series on iTunes, Spotify, Stitcher, Pod Bean and YouTube. Thanks for listening. Now let's start the conversation. Hi, everyone, and welcome back. I am your host, Patricia. [00:01:59] And today I'm excited to be sitting down with Yvonne O'Halloran. She's a dietician and her website is w w w dot living Vegan dot com. Welcome, Yvonne. Thank you for having me. Absolutely. I'm excited to kind of think you guys are doing on living Vegan as well as some of your other endeavors. [00:02:17] I know you contribute to weather Vegan outlets, and I'm excited to unpack that with our audience today. For those of you that are on offer, a roadmap for today's podcast. As to other line of inquiry in which way we'll be headed. And then I'll also read a quick bio on Yvonne so that everybody has a very good purview of a little bit of her background. So the roadmap for today's podcasts will look at a Von's academic and professional life that brought her to launching Living Vegan with her partner, live living Vegan dot com. And we'll also look at her Vegan story as it's intertwined. Within that, we'll get into some of the logistics as to when it was launched, how it's curated, if they have sponsorship or funding, any affiliations that they're kind of attached to. We'll look at goals for the site and audience ship and who they're hoping to reach. And just look at unpacking some of those Vegan dialogs in between there. And then I'll turn to also asking her about some of her endeavors with them writing in contribution to different Vegan, things like that. And as I promised before, I start asking even a bunch of questions. A quick bio. Yvonne O'Halloran is an accredited practicing dietician who has a passion for plant based nutrition. She's completed her studies in Griffith University on the Gold Coast, US in Australia, where she graduated with Bachelors Degree in Public Health in 2010, followed by a Masters in Nutrition and Dietetics. In 2012. Having gained experience as a private practice dietician for her first years as a new graduate dietician, she then started up an online business in 2014. In 2016, she went Vegan for both health and ethical reasons and has since spent her time learning about a plant based nutrition by researching the literature, attending plant based conferences and completing the plant based nutrition course through Cornell University. Yvonne co-founded Living Vegan with her husband that launched early 2019, which is a news and education platform aimed to help people navigate a healthy Vegan lifestyle. She's a content writer for various plant based companies and writes columns on a monthly basis for Vegan Life UK magazine. She is currently working on her first book. That will be a sort of Vegan starter kit featuring nutrition and psychology based information, which she hopes to complete by early twenty twenty one. Yvonne is a mother to three healthy, thriving Vegan children and currently lives in the Gold Coast of Australia. But she grew up in Ireland. You can check out more, as I said on her website, w w w dot living Vegan dot com. So, Yvonne, before we start unpacking the site and all of your work within that, I also wanted to tell you I have a bunch of rapid fire questions at the end of this that we've reached out to people who subscribe to our podcast and emails and always ask them questions that they would like. Ask our guests. And as a dietitian, as a Vegan dietitian, we've got a slew of those for you. We'll do those at the very end of the podcast. But before we get to all of that, I'm hoping you can kind of we I just unpacked a great deal of your academic and professional life, but I'm hoping that you can kind of give your own personal narrative as to how you incorporated your academia into what you're doing now with living Vegan dot com. [00:05:26] Yes. So as I said, I graduated in 2012 for the master's in Nutrition Dietetics. And Michael was always defined my name. [00:05:35] I didn't know at the time that I was going to be plumpness nutrition. But I was waiting to see what what I would find. But in 2016, I started to look into the ethical side of what I was eating. And I didn't like what I saw. And it was quite confronting, actually. I think for anybody who looks is actually still fits. It's it's I call it like an awakening for me. It was shocking and that's horrifying. And obviously, when I when I look at the side of it, for me as a dietician, it was very important for me to look at the health side of it. Is this healthy? Is this is this good for me? Is this good for my clients? So I started going down a rabbit hole and I started to speak to campus doctors and research company sectors, other companies, dieticians all over the world. And yeah, I learned a lot. And because in university, you don't really talk much about the nutrition that we basically just touched on it in one class. I think they mentioned veganism and what it was that it was highly restrictive diets and that kind of thing. So I didn't think too much about it back at that time. But I always kind of questioned the dairy industry. I never read he was a huge fan of this and never seemed to sit right with me even when I had to recommend dairy to my clients. I didn't feel right about it, but it was what I was told is unique. So I thought, well, I mean, if this is what I was taught, this is what I'm supposed to do. So, yeah. So I started looking into the dairy industry and things like that, and it was shocking. And the evidence based research that's behind us about the dangers of dairy and how how it's so unhealthy for us. So it's highly inflammatory and it's got dioxins and hormones and estrogens and IGF one, which are all things that we shouldn't be having in their bodies. It's it's far you know, it's far different matter. Like, so. And I also noticed in in my work that a lot of people actually favored cow's milk over, sometimes over, even breastfeeding, which is amazing. So it's just I think it's been so indoctrinated into Intel us for so long that it's actually considered completely normal. Yeah. So I start to dip into it more. And I went off dairy initially for a long time, and I also went off meat meat with something I never really liked. Even as a kid I would break open Arden's. So it was a very meat heavy lifestyle as. As children, like we'd have bacon, encourager, meat and veggies and potatoes. I was everyday and I never I never was a fan of eating these. I didn't even understand back then it was an animal. It just wasn't for me. We as time went on and I started learning more about nutrition, I and I started to see where I was going to go. I am I start looking to Taipei's dieticians and what they were doing to. I realized that there was a big mischer and then something that I was really passionate romance, very excited about. You're doing more. More with that side of things. [00:08:40] Absolutely. Yeah. I mean, it's it's I felt the trend coming more, at least for the United States on a lot of different level economically. A lot of different areas. Sustainability. The new generation Gen I, they're kind of being called right now with just almost this inherent knowledge of is it sustainable? Is it good for the earth? Yes, a bunch of different ways that people were coming at Vegan nutrition. But I definitely and then Kova just kind of at least in the States, it put the conversation and forefront. And then I'd like pinning up much to your line of work. People are really starting to ask themselves. I know so many adults that don't know that there's protein and vegetables, crazy amount of people and wonderful professors that don't know that there's protein and vegetables because it just hasn't been discussed and educated enough. You know, a lot of people on this podcast are doctors who are Vegan because MDA, United States, I'm one of the most hysterical things is that they don't take even one nutrition course or they're not required to to become. And I'm absolutely explained to me that, you know, doctors treat disease and ailments and internal workings. They were never meant to be these these people advising diet. It was not ascribed to their part of work. But for some reason, we all turned to them when we know when we need to prescribe things with diet. For me, I feel like you could not look at medicine without in unison of diet. You know, there's so many diseases that are abated or helped or cured or all of those things from allergies with changing diet that so many documentaries have come out about. So I really think that there's a great use to that. And I kind of wanted to start off by asking you. [00:10:24] Have you ever worked in Congress with an M.D. or like a medical doctor and throughout any of this time period, have you ever had conversations with them and kind of unarrest how much they do or don't know about a healthy diet? [00:10:42] Yeah, well, I have some friends who are doctors, and I've obviously worked in private practice, so I've been exposed to doctors for they really I mean, for the doctors I've spoken to, they really get Minimoog like education and nutrition. [00:10:54] It's very, very, very broad, very minimal. I think it's like four hours in the whole seven years of study to get something like that. So, yeah, it did. Definitely don't understand, like maybe general nutrition a little bit, but it's nutrition for most doctors is completely crazy to them if they just didn't understand it or the. [00:11:15] It's very restrictive and it's what they're just not educated in that area. And I think the doctors who are educating the area actually do really well. I mean, the likes of Dr. Michael Kofman, Dr. Grinton. You know, there's lots of doctors out there, especially in America. They do. They do really well because they've actually looked into the research and they know it's it's effective. You know, Doctor, as a student, he just did a lot of research on heart disease. And these are really well with his patients getting great results. I think the doctors who are more open minded to be with patients when they're looking to progress actressy. [00:11:46] Yeah. And it had generally have been heart disease. [00:11:50] I was going to say there's a kind of a gateway disease which has a horrible term that I just. But as a gateway disease to kind of open up the Vegan conversation. We've spoken with Dr. Joel Kahn over here who is, you know, one of America's premiere's ologists. And I'm a devout Vegan for 30 plus years. And he has such incredible I think that the success of reversing, you know, coronary issues, episodes and disease is one of the most powerful blood in the Vegan attributes, at least over here as well. So it's it's interesting to hear that there's a tandem over in Australia. I one out before we start unpacking living Vegan dot com, which is I love because it's the educational platform. I'm wondering if you can kind of describe I like it. You decide as you can kind of unpack for me. You've got Ireland and then you have Australia and the respective regions that you're from and that you've been to I personally great a longer history as well with Ireland. Dublin has some of the oldest Vegan restaurants of all of the European countries that I visit, which was shocking for me. [00:13:01] And they introduced me to better cheeses than we had in the States for just the United States did not get the memo that Vegan cheese amounts and it was the Greek. It's just, you know, she's out of it. But that aside, that tirades. But I'm wondering if you can kind of describe the latter day, the current day like us or vibe around Vegan. [00:13:31] Dietary consumption in Ireland and Australia right now. Are people open to it? Has it spiked over the past five years? What is your personal take on that? [00:13:42] Well, I have to say, I actually went Vegan while I was in Ireland, which is a bit crazy. [00:13:47] And we move back there for eight months, back in later, Towsend 16, and that's when they actually turned 18. It's definitely more accepted back there now. There definitely are more options like I know for a few more years. And there was actually Vegan options, which I was surprised about. I mean, it's quite ten years ago. [00:14:04] I don't know. I don't know what it had anything to eat back there. So it's definitely open Kofman more mainstream for sure in Australia. It's incredible. Like you could go to. There's so many Vegan restaurants where I am here, the locals, so many options, compas options. [00:14:20] So I feel Australia is definitely ahead. And, you know, comparing to Ireland border to both countries are doing really well. They're getting more becoming more open minded because I feel like the demand is there now. So the restaurants want to meet the demand for the. So there's not really any restaurants I went to in Arden's that didn't offer something Vegan. Now I have to say some places were pretty poor. What was offered water in Australia? It's really incredible. The Vegan auctions are here. Here. Amazing. Very easy to be Vegan in Australia, that's for sure. [00:14:55] Yeah. And eat out. I mean, they're all Vegan restaurants. We were talking off the air before eating, but I was explaining to you that I had just returned as the pandemic kind of set in. On the global scale from Sydney, Australia. And I was actually viewing Vegan restaurant owners there. And just it's an amazing scene. And there's so many people doesn't terrify people. You go to a non Vegan restaurant. I love Vietnamese food and fur and things of that nature. And and any of those communities, you go in and say, you know, it's I needed to be made Vegan or whatever. It's a very popular term. And I would as they always I mean, they're the first for a lot of health trends. And, you know, I learned about a great deal about Crossfade when that hit from the Aussies, even though it was in. And all those things they really embrace and get into it. And I love and then the YouTube about it. [00:15:43] They're prolific YouTube hits, which I have yet to pack. [00:15:48] I'm living Vegan with you now. I read that you launched it with your husband in 2000 and nineteen. So it's still in some it's in C to its target as it's and it's there for education. Can you kind of unpack what inspired you? What's the ethos of you and your husband to launch it and what the site endeavors to do? [00:16:12] For sure. So I am actually had a Web site prior to DEC called Page, which is gone now. That was before I went Vegan. [00:16:19] So I always knew I wanted to kind of work predominantly online because we travel quite a lot as well. So online, it seems to me. Then obviously once I would Feig and I wanted to change my Web site to be happy. So me, myself, my husband were very passionate about the Vegan movement. So we wanted to do something that would, you know, help help people to get there, to have a healthier lifestyle and to understand the education side of it, like basically a platform that had everything because there are platforms out there that are more use based kind of. [00:16:50] But I wanted to see how the educational component as well. So and that's how we came up with the BBC and we thought it was a bit of a dairy name because I think a lot of people shy away from the word Vegan like we kind of considered doing something like more campus, but then we decided, no, you know what this is? This is about veganism. Let's just let's just face this and and let's have our, you know, a good name that people under it, as soon as they see the name, they know exactly what it is. [00:17:16] So that's that's how we coined the term living big and that's how we came up with it. And so initially when it was launched into Taza 19, I had just had my first daughter. So I was pretty busy. So it was more news based initially because I was busy with my daughter and my sleepless nights. But as time went on, I got more involved. So now I'm and I'm very involved in and I'm trying to do more educational stuff to try and help people to learn. You know, it's not that hard to be Vegan. I find the first four months of being Vegan can be quite challenging for people because they're just generally even if they're highly motivated, they just do not know what to eat because we've been educated to eat, you know, certain food for breakfast, lunch and dinner for, you know, 20, 30 years. It's very hard to change. So it takes a lot of guidance and motivation and have I think once people get over to treat formants, don't they tend to be OK? You know, most people. So that's how we do it. We design the packages and them aiming towards that. Now, I'm actually going to update the packages this year. I'm going to offer more dietician focus packages, you know, like consultations and guidance over a longer period, six to twelve months and things like that. So the packages are going to be updated soon. But it was basically just to. I wanted to be there to help people, I find a lot of women who are pregnant. [00:18:44] It is specifically the go to the doctor to tell them their Vegan and the doctor scares the life and says, you know, you need to eat eggs and usually have meat for your baby. This and all these people are like, I don't know what to do. My doctor says, I need to eat this. [00:18:59] So I just felt like there was a huge pressure. People just need some help. They need some guidance in this lifestyle. [00:19:06] That's why I am going to write a book about which we can talk about it or read a book about Vegan pregnancy. [00:19:12] I'm excited to Vegan pregnancy. Yeah, it's in the book and all the information. We need a ton more Vegan dietitians out there because men are one thing that people are terrified of is their nutrition and they need an expert opinion assuring them you, Isaac, your steps. I mean, I fancy myself a wildly educated woman. And when I became I turned to the worst like junk food Vegan that there was this prenup frozen, preserved, but didn't even live like that before. But it was just this Hypercom, like, I've got something ready made in the fridge. And it's it's I think it was just that lack of having the expert advice. OK, I want to go back to asking you about that, the packages a little bit more because it feels like so for me, as I was saying about my own education and things of that nature and needing dietitians, it's a tenuous line. [00:20:15] You would have to dance because I feel like people are capable of getting P.H. and things, but not upfront, you know, and having this onslaught of information on diamonds and minerals, even if you have a great deal of that information, keeping it all straight in your index, when you're switching diets over, how do you navigate tenuous line between educating just enough for your clients to feel empowered but not too daunted with just too much information? [00:20:42] Know, I definitely think less is more. I think if you go too deep. People just get scared off, like because nutrition is so complex for most people. [00:20:54] Mostly people just want the basics. They just want to understand. You know, for example, how do I get my B twelve or, you know, what is vitamin D or you know, they just want basic stuff. They don't want you to dove too deep because for most people that's too much. So what I have to try to do is keep it very simple. I find, you know, as a dietician, you have to learn all the complex, deep stockman and then you have to really get back really simply to your comments. So that's basically what I do. So, you know, I do a lot of email consultations as well, which is actually very popular. People prefer people love to do e-mail concerns because they don't actually I don't know what is, but they don't actually speak to me. Exactly. They just email me to all the details and then they ask me all questions and I look to their meal plan or I look to what they eat and everything. And then I suggest what they should eat. And I send them a meal plan and then I give money, information I need. And a lot of it is just basic questions. Like the most common questions are where do I get my protein, which is a crazy person. You know, what is beach one? You know, am I going to get nutritional deficiencies or if I'm pregnant, you know, as my baby go to grow. Things like this, it's really, really basic stuff, you know, as a dietitian. But it's stuff of people need reassurance. [00:22:07] Absolutely. And it's empowering someone and, you know, give them those informations and be in the United States. I'll say that culturally, I'm speaking just for my own country. And particularly among women or women identified individuals that I encounter, there's a great deal of defense even around somebody who feels very confident about their way of life. You know, when you start to top it, there's it's deeply interwoven. It's very, very personal and food obvious and do so much more than, say, it's attached to our heritage, to our ideas of love and reward and all sorts of crazy things psychologically for you. I mean, these are things that you must have to consider. You know, when you're kind of encountering your clients and best how to serve them and things like that, it makes sense. [00:22:54] The email part of it, I'm like, oh, that sounds more not it sounds less judgmental, you know, to be able to write it out of you write it. I think there's a great deal of emotion that goes into food that you kind of have to unpack as well. When I got on your site and this is part is this actually plays into that concept as well. As you know, great big picture with Vegan dietitians and things like that. Like you have education, you know the aspect of that. Then you have implementations to your site, has recipes, news. And I'm wondering I love how I love the curation of the news that you have selected that you did for that site. How do you do that? [00:23:34] What's your curation process for how you kind of select which news you want to represent? I'm living. [00:23:40] It's hard because there's obviously so many stories every day could write 100 stories a day. So you really have to be specific, be specific and pick what you think is going to attract the audience and bring them in. [00:23:52] I suppose I find ethical stuff really brings in the audience stuff about animal welfare or, you know, stuff about somebody who went Vegan on the health results they got from that. Things like that. I find that people really are drawn to. So I think what I do is I see I go on the Vegan news alerts, you know, to Goob and I research all of the Web sites to do news stories. And, you know, I constantly looking to the Internet, trying to find, you know, the most recent story of what's happened or, you know, I go to attract my audience is going to be a good read for them, is going to educate them vertical to learn anything from this. [00:24:30] So things about, you know, like I said about animals, Udalls, something ethical, something that's, you know, you know, it's something that happens to animals and plants and animals, slaughterhouse or abuse or in the Persian farm, things like that. People are like, oh, you know, it really brings them in. And I find the visual stuff as well as very effective. You know, so if you post a picture with text underneath about animal welfare or something, people really it really hits them. And I find that I am getting a lot of people e-mailing me saying, you know, the picture you put up really struck me and I did more research and now I want to go Vegan, which I do. So it's it's obviously working know it's it's affecting people in a positive way, Brooke. Probably I mean, it hurts to see it, but we need to look because what do we look or we don't it's still happening. So what I want to do is bring awareness to this because it's happening every single second of every single day. And we're the ones that are giving it the power to consumers. So if we change what we buy, then the shops are going to have to change what they provide. [00:25:31] You know, so it's the knowledge is power, I to say so, yeah. So it's working. Kind of. [00:25:40] I went with the you mentioned a little bit about, you know, during the curation process and looking at impact and things like that. And I just interviewed the founder and president of PETA, Ingrid Newkirk, and I was and do you affiliate with organizations such as PETA or PETA itself or other things based out of Australia, or do you kind of keep living? Vegan dot com, like a little bit more separate. [00:26:09] Yeah, I keep it, I pretty much keep it separate, I'm not really affiliated. I've been approached by many companies to post, you know, ads on my side. [00:26:18] So that's enough for now. I'm not doing that because I feel like if the site is full of all these affiliations and all these ads kind of takes from the information. So for now, I'm just keeping a nice team and doing it myself and, you know, people like that. But you don't who knows in the future what would happen. But for now, it's just living Vegan on. So do many. [00:26:40] I love it, too. I mean, it's very simple. You know, you have resources, recipes in your packages. It's it's very, very clean. Even the recipes, the pictures, they're very easy to digest. [00:26:52] What I'm looking at, it is like I really appreciate that. I think a lot of people do in their clutter, you know, to do just kind of like I think down to axiomatic, like core principles is right. So I kind of wanna talk about your work. And before we dove into the book that you are currently writing, I want to talk about the work that you submit to. I wouldn't be surprised if there's like some Segway is there from Healthy for a Vegan Life U.K. magazine as well. Some places in tribute writing to keep your roles there. And like what genera and veganism do you speak to? Obviously, the dietician is going to come into play, but do you have a roadmap that you follow for those different magazines? [00:27:36] And Sobecki about was about a year ago, I approached I approached from a five magazines and offered to write some content for him. And big, in my view, you were interested. [00:27:47] So ever since I've been writing Monkey Country contributing monthly to them and sometimes to give meaning to topic, and sometimes I decide on topics. So it could be anything from, you know, pregnancy, breastfeeding. What is V12? How to boost your libido, you know, Vegan diets and skin health, things like that. You know, so it's it's very varied, but it's very interesting. And I really like to write. So I noticed and yeah, I get like a full two pages in their magazine every month, so it's great. [00:28:18] I think everyone should require their dietician to be like a writer as well, because. Because it's keeping you up eight and soaps, halloumi, all of you Certina, any time someone's contributing to any monthly platform or anything like that with content, writing, YouTube and whatever, I'm I'm much more prone to think that their current, you know, and that's the idea. Yeah. Because I'm with their past principles and things like that, nothing's current. Medical books aren't updated too frequently. [00:28:46] You know, no nutrition is ever changing. We learned so much to learn all the time. So when you have to write content, you obviously have to do a lot of research. So you're like you said, you're current, you're up to date, you're learning. I'm always learning as a dietician. You never stop learning. You're learning every day. [00:29:03] So, yeah, it's important. I think that's exciting. [00:29:08] Okay, so I want to kind of get into the book. I love, like previews and I love being on the front end of that. So what can you tell us about it? It's it's about Vegan pregnancy, prenatal about. So yeah. [00:29:21] So I've got two books and two books. So one I'm hoping to launch early next year. That is see the reason it's like a resource type Vegan and starter tool kit book. [00:29:31] So it's going to be very illustrative, very graphic, lot like not graphic, lots of bad pictures, very easy to read, colorful, bright. You know, it's not just going to be text. It's going to be very easy to read book. So this is basically going to be talkable, all the nutrients in detail. We talk about different diseases like chronic diseases, autoimmune diseases, talk fatuity, you have breastfeeding, pregnancy, all these topics to be covered. And then there's also going to be a psychology side of this as a psychologist based. So I had a psychologist help me out. Would it have been a content as well? So there's a lot to promote speciesism and things like that about animal welfare and all of that. So it's very comprehensive, very, very interesting. And it's really for people who are thinking about going vegan, there's a lot of stuff about getting started as a vegan, like a weekly meal plan, shopping, what you should buy at the shops, you know, documentaries, you should watch all that stuff. [00:30:26] But it's also for people who are Vegan long term big and they just want to know more about the benefits of it. And, you know, why is it good for my health? And, you know, I go into a talk with a lot of dairy in the book. You don't need to know what's in it, like bad animal protein or some protein, all that kind of stuff. So it's really, really exciting. It's a really interesting book and I'm very excited to get it put together. [00:30:49] So that's how we treat the Vegan best. So Vegan I love it. I've covered everything I normally say, but where is the action item? Where's the implementation? You know, a lot of people who author Vegan books either go one side or the other. It's all recipes and No. A scientific study and no implementation. And I'm like, there's like a a good mixture. [00:31:15] Yeah. What do I do with this? Yeah, for sure. Yeah. Obviously the second book is will probably not be ready to about twenty two, but that's the problem. Vegan pregnancy. [00:31:25] So that's I have started it but I'm in the very early stages. So the first movie, the Vegan starter to Bible and the second one would be the bigger pregnancy the following year probably. So you're working on two books. [00:31:38] That sounds flagship. I have not heard of it and I haven't done a search, so maybe there's a few out there, but it's taboo. And, you know, you kind of mentioned that earlier, but I have four children and know vegetarianism alone. But Vegan to certain obis, it was actually the way I vetted getting an OPG Y and, you know, it was pregnant, a new one. I mean, I was at a bit while I was forming my family and it's it's a rocky road. Have some. Oh yeah. Thousands of babies in their lifetime. Look at you and say you're going to damage yourself and your child. You know. I think they're all crucial to get information out there, and I haven't heard of any books and I certainly are certain that we weren't any on when I was doing my gestation. It's really. Can you tell us a little bit about, like some of the elements you're going to include in that? [00:32:30] Yeah, so like I said, it's in the very early stages. Look, I basically just want I want women to know a lot of women. It's basically to be for women who are considering getting pregnant, who are Vegan, because obviously nutrition partners in nutrition begins before conception. [00:32:44] So this book isn't just for why you're pregnant prior to as well or just people who are interested in you, what you eat while you're pregnant to begin to how to be healthy. So it's just I want to walk through all the nutrients, you know, what's important and how much you should be having and also obviously the sources of these foods. So people will have to be trying to figure it out for themselves and then maybe comparing, you know, Vegan pregnancies to not be the pregnancies and things about, you know, certain like fish. Fish is highly toxic and they can pass all that, all lots of Kompass to the baby through your placenta. A lot of women don't understand or realize that. So, you know, dove to all of that as well. Like the difference between animal protein and this protein in pregnancy. [00:33:31] Yeah. So it's like I said, it's very early on in money in my chapter one. So it's what it's going to be an exciting book and it's going to be everything in there. [00:33:41] It's going to be important for a woman who is having a baby and wants to have a healthy pregnancy and ensure she's got no nutritional deficiencies. Obviously talk with supplementation as well, because when you're pregnant, you do need to supplement to ensure that you're getting everything that you need. [00:33:56] So that's also going to be good. I'm excited because I've had so sorry. I've had so many women emailed me in the last bubbles months. [00:34:07] I've had a lot of women email me about the third week of pregnancy and, you know, just concerns and stuff. So I feel like this book is is is a must. It's very important for sure. [00:34:17] Absolutely. I think that it's going to be a game changer for me. I'm going to push it out to everybody I know, because I women's health is so under and over. You know, it's not just the states. Like every country I've gone to, all of the health studies have been done largely on men, you know, and we don't have the same as we're all discovering. But I think it's it's so imperative. Little research until the fertility crisis hit, we really didn't understand a whole lot about pregnancy, which is amazing because it's responsible for the propagation of our species. You think you'd be the most funding out there? Well, we have more patients about erectile dysfunction than we have. So I know that's true that I'm wondering if you can kind of enumerate for me. You have these two books that are on the horizon, but where do you see some of the trends within the Vegan like diet alter heading? I'm kind of speaking to, I guess, products in particular. There was that huge push on net milks and things like that in the USA economy and things. When soy people were getting there, there was arguments about soy being bad and so everyone trying to net. But then there's no allergies. It's all about oatmeal. You know, Starbucks is getting oatmeal and everyone's oatmeal fanatics and things like that. But I'm wondering if you can kind of point towards because it's your it's your science and your trade and your education. Do you feel like there will be a return to, like a whole food Vegan diet? Or do you think there's going to be more of these, like foam meats and things like that as as this next five years kinds of unfolds? [00:36:02] Yeah, I think a lot of these big companies can see, you know, where it's going. And where the money might be. And so I think there's going to be a lot of food meets and a lot of process to Vegan food. I mean, as a Vegan, I say, look, you know, in moderation, small amounts of processed foods and treat fruits are fine. [00:36:19] But I feel like like you said when you started your Vegan journey to get a lot of that process still, as I think most vegans do. So I think the trick is to teach food. And that's okay in the short term when you're learning for, you know, a new one. But over time, you need to push more towards the whole food trampas approach because that's the healthy diet. That's I don't I call it a diet. That's the healthy lifestyle. Let's have the Vegan. I says eat wholesome campus. So, yeah, I think to be the junk food thing is going to shoot through the roof because I think these big companies who have a lot of money are just see where it's going and they know that that's where they're going to. They want to do well. So they've got to be another option, which is good for us both. We need to just ensure that we don't go crazy on the stuff. You know, focus more on Whole Foods than this. [00:37:05] Yeah. I mean, for all of a lot of American economy, you know, there's billions of dollars being funded into this like impossible burger and faux me. And I don't think they all have it bad. In fact, I think with a boom in the industry, they'll they'll actually be these ones that are a little bit less perfect for you. I do want there to be a return to conversation about, you know, something being good for you. You know, being. Real food and not a bunch of preserved goals that are animal based, but still are really bad for the human body. All right. I want to turn towards we've covered your goals with these books and things like that. And now, I mean, to have you indulge me, if you would, with about 10 questions from our audience that we're very curious to find out. [00:37:52] I've boiled down about 50. So for everyone listening questions, but I could I coagulated them, if you will. I correlated them together. So the number one is a lot of people ask about how do you personally start educating someone and about Vegan nutrition. [00:38:10] Do you have like a top five? A lot of people were like, what are her top five? You know, like most important key concepts to understand about nutrition and the Vegan. [00:38:18] Do you have any. [00:38:22] Yeah, well, OK. So basically, when people are I have ever heard of. Melanie Joy to psychologist when Joy. [00:38:31] She kind of turned Peronism and she talks about the trillions of justifications so people feel that what they're eating is normal, natural or necessary. [00:38:40] So it kind of. [00:38:42] And when someone comes to me and a new Vegan or they want to be in a kind of you have to kind of touch on that stuff. [00:38:47] So you actually start with the psychology side of it. You know that it's it's just it's been so ingrained in this for so long that we believe in it so much in this story. But in fact, it's none of those. So I usually kind of talk a bit about speciesism. [00:39:06] And all of that stuff. But at nutritionally, I take the top five, I would probably focus on what protein is a big one, even though for me it's one of the easiest ones, because basically, if you're if you're eating enough calories is a big beacon, you're getting enough protein. [00:39:20] It's that simple. Unless you have, like an eating disorder or something, then you've got to protein pretty much. I mean, also necessary. And Chris Taito is every day. Chris, every day. Sorry. That's Irish. Irish for Chris. We are hearing a pretty well balanced diet. Proteins on issues, subprojects formidable because you just need to about two weeks. People always ask the second one would be big twelve because people are concerned. How we get eaten up as a big red. Generally, I recommend everybody supplemented beachwear finisher. Really. They can really focus on eating fortified foods every day at the same amount. You know, it's just so much easier to take a spray of V12 every day. So would you recommend that vitamin D would probably another one. [00:40:04] Because as a beacon, you don't you don't get any very deep through your diet. So you need to obtain it either to supplement or from the sun. So we talk about that a bit. [00:40:16] So protein vitamin D. and it'll make a series of mega cheese would be the next one of thing to dissolve. Is this the fourth? I'll make it through so healthy fats. So basically, people are worried about, you know, if I don't eat fish, what's going to happen? Malcolm, you're going to have the fat spill. What you don't realize is that fish contains a lot of dioxins and these are mad. And all this stuff that you read, you don't want your body and omega 3s fish to get. I make a cheese from reentry into water. So if you take a rain, I'd be happy supplement. You're gonna get the same omega 3s of the fish conserving what I'm consuming the fish, take out the middleman as such. So Marina B or you can just take, you know, almost two seeds, hemp seeds and stuff. So I'm Vegan three years out of the womb. And then I would probably go with iron. [00:41:02] I think I'm a few people as well. [00:41:04] So, you know, some people are more exposed to no iron levels when they're Vegan. But I think once you focus on eating foods containing ARED, then you do want to do OK. You know, like cooking your spinach. And having that every day or having lots of leafy greens, beetroot, blackstrap molasses, things like that, dried apricots, all that kind of thing. Ungood, stuff like that book. Some people will need to supplement bananas. Well, it depends on your art levels. But I always recommend to begins to get a low test maybe every six to 12 months, especially as a new Vegan just to ensure that everything is going as it should do. [00:41:45] So they will probably I think that's fine. Make 3D printing doesn't fit. [00:41:53] I'm wondering. And so we had another question along that same line and people were asking if you personally subscribe to a specific brand or kind of Vegan multi vitamin. There's millions out there. [00:42:04] And I think sifting through the right ones and there's a lot of people that worry about certain areas that one is obtaining their vitamins like organic Vegan vitamins and things like that. What are your thoughts on that? Or do you have one that you recommend to your clients? [00:42:19] When I recommend art wise? I take flooding sort if you have an eye over America, Florida, it's Nordics and Sparta. One is something that I recommend because Fashloom is just like a liquid art. [00:42:31] It has no side effects. It doesn't cause constipation or anything like that. And it's very easy to take even for kids. So that's a really good aren't supplements. And then there's a product over here called by a sushi. Those if you happen over there, maybe not. Yeah. Yeah. So that's that's the range I try Mike for me. One of the things I quite like my sentiments now. I don't think they're actually organic. What did you can get organic even better. Something always organic is better. [00:42:57] You have Salu grow your own. We're very big up gardens right now in the States. I mean, there. Has a lot of different things that it's launched. But one of my favorite that I proudly contributed to is a vertical garden. Oh, wow. Yeah. Fornia. And space is on the ocean and prized possessions. So you don't donate your lawns to gardens. It's good they go up. [00:43:23] Very good. Now, I take I'm sorry there's a delay. I think self-sufficiency is definitely the future. I have been growing your own products. Your own crops is definitely the way to go, even for people like me. [00:43:36] And I always try to express my audience is sick of hearing me say it, but I feel like the only thing I can help thriver children like plants die on me. I'm not the greatest at that. I don't understand why I buy the fertilizer. I do the research, but I can actually. So if I can do it, everyone can. It's out there. [00:43:56] Yeah. Yeah. [00:43:57] Can two people ask if what the most important books are resources for you. Where do you glean a lot of your knowledge from? How do you stay up to date. Do you posture like your protheses and then go Fedder out the information, or do you have like these news feed rolls that you get it from? [00:44:17] Well, I do. I spend a lot of time on progress. Twitch's has on the latest journal articles. So as a dietician, I have access to that. [00:44:24] I mean, I'm sure I know people probably four, too, but I think you do have to pay up. See, I remembered Dieticians Association of Australia, so I'm on that every day. You know, that is Atkins for this year and stuff. [00:44:37] But, um, also, like I said, I read for four people. I suggest they read books by campus doctors, you know, Dr. Gregor and Dr. Kofman or Colin Campbell. And there's some great books out there to China study. I highly recommend to your audience How Not to Die. All those books are really good. Read, read, educational, fantastic book. Basically for me it's more of the journal articles so I can read information from and if I hear something about new new research that's come out, then I go in and investigate myself, medical journals, different issues. And so sometimes I might hear it from somewhere else or someone else post about it, or a different dietician or different doctor. And then I go in and learn about research and sense. Yeah. So it's it's a constant study, constant, constant study. As a dietician, you you're always working on studying all this, trying to keep up to do. It's ever changing. [00:45:30] Yeah. Ours. I wonder there are put in and asked about how you personally and your private practice, what is the most common reason that people are looking for your assistance is you people come to you for weight loss, disease, sitting them until what is like. Is there a larger category than others as to why people consult you and are turning Vegan? [00:45:56] Well, I would say the main thing is health wise would be chronic disease, so tied to it. I just got diagnosed with Type two diabetes. [00:46:03] My doctor said, if you're going to get a heart attack, I don't change my diet or put a huge amount of people as well for weight loss. So a lot of people like, are you go Vegan, but I want to lose 20 kilos or 40 pounds. [00:46:17] Yes. So I think chronic disease maybe would be the reason. And then I cassadaga a lot of women asking questions about being in pregnancy. So they're probably the main main ones. Women with young children who have been told by their doctor that a child needs strong cow's milk to be healthy and stuff like that. So I try to educate them, teach them, and obviously, like so generally Cosulich recommended for one one year old. Well, basically, I recommend Stop the Child Once to finish breastfeeding and see breast all as best as long as possible. Once the child's finished breastfeeding, we recommend to unsweetened soy milk. Organic soy milk is as close to an cowslip without all the bad stuff. And or I can repeat with Campina, which is also good, but that's only after the child's turn. One would recommend that APC's comes with a tiny constipating two babies and children. So it's not recommended. [00:47:13] Absolutely. I we had a bunch of people learning that you were a Vegan parent right in. And they were wondering about how you personally, because you have so much information. How do you educate your children and kind of arm them with the proper amount of information, given their respective young ages, you know, to your can handle very little. Eleven year old can handle a lot. But how many them and things like that. How do you kind of provide them with information for when they socialize. [00:47:45] Yeah. So basically one of my obviously my youngest is fifteen and so she has no idea yet. I have a tree and a half year old and almost five year old. [00:47:53] So they're they ask a lot of questions when we bought a lot of books about veganism and you know, to teach children in a very easy way, why were Vegan and stuff like that? Do you understand that? It's amazing. They're so accepting of it. And you know that dad told people we don't eat animals because we love them. We want to be happy. It's very cute. But I didn't tell them about you know, I explained to them that we need to look after our bodies and healthy foods from the flesh of animals that is good for our bodies. And it's not so nice for the animals because they have suffered and they understand the green, leafy green vegetables and colorful fruits and vegetables are very good for their bodies. And they're very aware. And you know that to be not your move to understand. It's it's a really good, good way to start them in their life, to understand the importance of healthy plants and, you know, not. It's enough to see, you know, some people say, oh, you know what? You're restricting your child and you shouldn't. It's not fair. We like people who are raising their child or niece or are not teaching or childhood. If it's coming from one teacher teaching, why should it? Since coming from so, I believe that you can only guide them a certain amount. And once the research reach a certain age, it's going to be up to them. So I'm hoping that what I've taught them would be enough for them to continue on campus. So I agree. Yeah, they're pretty knowledgeable for their age, so I'm pretty happy like it. [00:49:14] I always tell people it was. It was. Sounds terrifying. Is actually an open door opens a door for me to link other principles and core core values that my family employs, you know, compassion and ability. Global citizenship. You know, these ideas about know what we can't see. It doesn't mean it's not still happening. Yeah. So it allowed me I used it as, you know, as an opportunity and continued to, you know, and also to reexamine my own dialog. We're doing, as any parent will tell you, is that's the main thing with having children. It allows you to just completely reexamine your relationship with some once thought, you know, first year. Yeah. I go I to find it as a source of education. And, you know, I think that having a child and they really in childhood, they are forming a relationship and bringing that to the forefront, that you are building a relationship with food, whether or not knowledge it, every adult world has a billion relationships with food. Absolutely. And unhealthy and sudden realize that as you're doing it, bring it to cognition is. Aw, that's awesome. Yeah. Yeah. OK. So the final obvious question and that we had a ton of people ask about and so I'm going to ask the kind of broad and let you just go where you want with it. But it was naturally about Cobbett, the teen pandemic. And there's so many different facets and I don't ascribe lineage or blame to any country. There's a ton of talk about what markets, particularly with begins, and that's fine. And, you know, I have my own private foundation there with what I believe. But you as a dietitian. Again, because you have a lot of people coming in with health that there will be eventually, you know, people coming in wanting to prevent Koven and things like that, moving forward as a reason why they're consulting with you. But do you a sound bite that you offer people who do have clients currently, they ask you about it. You have anything that you can kind of state about diet and things like pandemic's, you know, or the current state of Cauvin that you advise people with regularly. [00:51:24] So are you waiting in order to boost immune system, prevent coded or post covered worlds? You have that like all of it. You know, good advice you have. [00:51:36] Yes, well, obviously, as a stronger your immune system, the less likely you are to catch anything. So if you're healthy and you eat an antiinflammatory diet and you get plenty of rest and you know, you exercise and you eat lots of fiber and colorful organic whole foods, you're going to be much more likely to fight off poverty if you patches or maybe prevent yourself from getting because the stronger immune system that's like you to catch things. Bacteria, viruses, salt. [00:52:05] And in terms of the post-Cold War, the world still I mean, you know, like you said, people put blame on things like I really believe that the factory farming and all that stuff is is obviously always taught or is wrong. But after the cold. But it just shows that, you know, it's risky. What we're doing, what we're doing is risky. I mean, animals carry diseases. You've got animals, not even wet markets. We're just inside and these chicken houses and all cooped up together. They got diseases and they're sick and, you know, there's a risk of passing on stuff to humans. You know, so I just think that that kind of food is not we wanted to put it in your body. So I think. Stay away from it. Stay away from animals products even more so ethical that I need a morsel. I definitely wouldn't be wanting to eat animal products after after Kofman 19. [00:52:59] But, yeah, just generally, there's not really anything specific. But just keep your immune system healthy. Just easy eating a healthy, wholesome thomkins diet, exercising every day, getting enough sleep. Not too much stress because people find this very stressful. [00:53:14] This whole thing is very stressful. When you're stressed, you're more likely to catch things. So you need to do what you need to do. Yoga, meditation. Take a hop wrestle for. Do whatever works readable. We live in a very stressful world and I read a post code. I find paper even more niche, more anxiety. More people are just scared. And also it's very important to look out for mental health and physical health. [00:53:39] Absolutely. I couldn't agree more. Well, Yvonne, we are out of time, but I want to say thank you so much for taking the time today and giving us all of your information. I am Perman woman and I will circle back around once your book goes up and you are on your tour to be part of that circuit so that our audience can have this follow up with the first the the first Vegan Bible, as I've turned it. [00:54:03] Maybe that would be the new thing. Do you have a title for it? No, my guess. OK. What do I do now? [00:54:12] The app. Don't call it that. I would do that. Should they name people can look it up first and then the subsequence, you know, pregnancy and begin and pre pregnancy and Vegan fertility and Vegan, you know, all of those areas that book I will keep pestering you for as well. But thank you so much for giving us your time today. No problem. Thanks for having me on. It's good for everyone listening. We've been speaking with Yvonne O'Halloran and she's a dietician. You can find out more about all of her work. I assume her future books will be posted there as well. It's w w dot living Vegan dot com. [00:54:48] And thank you for sharing your time with us today and with myself personally. Please stay safe, eat responsibly and clean and always bet on yourself. Slainte. 

This week’s show is all about inflammation. What is it? What role does it play in gut health, cancer, heart disease, and other chronic conditions? What can we do to keep inflammation at bay? And what role does diet play in both causing it and preventing it? My guest is Carolyn Williams, PhD, RD, author of one of my favorite new cookbooks, Meals that Heal: 100+ Everyday Anti-Inflammatory Recipes in 30 Minutes or Less. This episode may change the way you eat forever!  Carolyn Williams, Ph. D., is a registered dietitian, culinary nutrition expert, and author of Meals that Heal: 100 Everyday Anti-inflammatory Recipes in 30 Minutes or Less. Carolyn’s recipes are simple, easy, and family-friendly--and they feature many of my favorite foods. Carolyn received a 2017 James Beard Journalism Award, and her work is regularly featured in top magazines like Cooking Light, Eating Well, Real Simple, All Recipes, and Prevention. She teaches culinary arts and nutrition classes at a local college, where she is a tenured faculty member. She lives in Tuscaloosa, Alabama, with her two children. In this episode, we talk about some of Carolyn’s recipes like Avocado and Tomato Chicken Salad, Salmon with Quinoa and Kale Salad, and her Peanut Butter Chocolate Chip Cookie Bites, made with chickpeas.    Show Highlights:   Get to know Carolyn better How Carolyn honed her cooking skills with outdoor mud pie creations as a kid Why Carolyn wanted to understand nutrition better How Carolyn’s book, Meals that Heal, came to be Carolyn’s “Aha” moment of realization about inflammation and multiple health issues Low-grade, chronic, and acute inflammation: the good, the bad, and the ugly Foods to avoid to minimize inflammation: fast food, fried foods, and processed foods Guidelines for reading food labels to look for minimally-processed foods Foods we should eat more often: leafy greens, olive oil, berried, cruciferous vegetables, fatty fish, green tea, cultured/fermented foods, and nuts and seeds How a healthy microbiome keeps inflammation in check Carolyn answers Liz’s questions about dairy, gluten, and inflammation Salmon with Quinoa and Kale Salad with Citrus Vinaigrette (use frozen quinoa from Trader Joe’s for an easy shortcut!) Avocado Chicken Salad: shredded, cooked chicken, cherry tomatoes, scallions, ripe avocado, lime juice, olive oil, salt, and cumin Some favorite recipes at Carolyn’s house: Zucchini Taco Skillet, made with zucchini noodles Yogurt Bark, made with fruit and granola Peanut Butter Chocolate Chip Cookie Dough Bites: made with chickpeas, peanut or almond butter, brown sugar, almond milk, vanilla, salt, old-fashioned oats, and dark chocolate chips Liz’s healthier version of 7-Layer Bars: made with chickpeas, sweetened condensed milk, nuts, dried fruit, oats, chocolate chips, and shredded coconut Benefits of incorporating more anti-inflammatory foods for people of all ages A random question from the Mason jar about Carolyn’s worst kitchen blunders Carolyn’s inspiration to dig more into inflammation and foods that heal   Resources:   Liz's Lightened-Up 7 Layer Bars Carolyn's website   Carolyn on social media: Pinterest Instagram Facebook   Liz Weiss, MS, RDNFood & Nutrition Blogger, Podcast Host, Author, Speaker, Spokesperson Author, Color, Cook, Eat! coloring book series Website: Liz's Healthy Table Listen to my Podcast Read my Blog Media Excellence Award winner - Academy of Nutrition & Dietetics

This week’s show is all about inflammation. What is it? What role does it play in gut health, cancer, heart disease, and other chronic conditions? What can we do to keep inflammation at bay? And what role does diet play in both causing it and preventing it? My guest is Carolyn Williams, PhD, RD, author of one of my favorite new cookbooks, Meals that Heal: 100+ Everyday Anti-Inflammatory Recipes in 30 Minutes or Less. This episode may change the way you eat forever!  Carolyn Williams, Ph. D., is a registered dietitian, culinary nutrition expert, and author of Meals that Heal: 100 Everyday Anti-inflammatory Recipes in 30 Minutes or Less. Carolyn’s recipes are simple, easy, and family-friendly--and they feature many of my favorite foods. Carolyn received a 2017 James Beard Journalism Award, and her work is regularly featured in top magazines like Cooking Light, Eating Well, Real Simple, All Recipes, and Prevention. She teaches culinary arts and nutrition classes at a local college, where she is a tenured faculty member. She lives in Tuscaloosa, Alabama, with her two children. In this episode, we talk about some of Carolyn’s recipes like Avocado and Tomato Chicken Salad, Salmon with Quinoa and Kale Salad, and her Peanut Butter Chocolate Chip Cookie Bites, made with chickpeas.    Show Highlights:   Get to know Carolyn better How Carolyn honed her cooking skills with outdoor mud pie creations as a kid Why Carolyn wanted to understand nutrition better How Carolyn’s book, Meals that Heal, came to be Carolyn’s “Aha” moment of realization about inflammation and multiple health issues Low-grade, chronic, and acute inflammation: the good, the bad, and the ugly Foods to avoid to minimize inflammation: fast food, fried foods, and processed foods Guidelines for reading food labels to look for minimally-processed foods Foods we should eat more often: leafy greens, olive oil, berried, cruciferous vegetables, fatty fish, green tea, cultured/fermented foods, and nuts and seeds How a healthy microbiome keeps inflammation in check Carolyn answers Liz’s questions about dairy, gluten, and inflammation Salmon with Quinoa and Kale Salad with Citrus Vinaigrette (use frozen quinoa from Trader Joe’s for an easy shortcut!) Avocado Chicken Salad: shredded, cooked chicken, cherry tomatoes, scallions, ripe avocado, lime juice, olive oil, salt, and cumin Some favorite recipes at Carolyn’s house: Zucchini Taco Skillet, made with zucchini noodles Yogurt Bark, made with fruit and granola Peanut Butter Chocolate Chip Cookie Dough Bites: made with chickpeas, peanut or almond butter, brown sugar, almond milk, vanilla, salt, old-fashioned oats, and dark chocolate chips Liz’s healthier version of 7-Layer Bars: made with chickpeas, sweetened condensed milk, nuts, dried fruit, oats, chocolate chips, and shredded coconut Benefits of incorporating more anti-inflammatory foods for people of all ages A random question from the Mason jar about Carolyn’s worst kitchen blunders Carolyn’s inspiration to dig more into inflammation and foods that heal   Resources:   Liz's Lightened-Up 7 Layer Bars Carolyn's website   Carolyn on social media: Pinterest Instagram Facebook   Liz Weiss, MS, RDNFood & Nutrition Blogger, Podcast Host, Author, Speaker, Spokesperson Author, Color, Cook, Eat! coloring book series Website: Liz's Healthy Table Listen to my Podcast Read my Blog Media Excellence Award winner - Academy of Nutrition & Dietetics

Just in time for Mother’s Day, let’s all take a deep breath together and celebrate the hard work we do every day taking care of our families … by taking care of ourselves. Today’s show features self-care strategies and “you” time. Together with my guest, Heather Englund from Fit Mama Real Food, we’ll explore things like food and hydration, mindful movement and outdoor time, and fun, laughter and gratitude. Self care is important for the health of your body and your mind. Heather Englund is a self-care guru and fellow podcaster. She’s the face and voice behind the food and healthy living website, Fit Mama Real Food. On her blog, podcast, and website, she shares recipes for the entire family, tips for bringing kids into the kitchen, and quick and effective home workouts--all to help you feel and live your healthiest, happiest, and best life. Heather and I met through email and connected over our love of podcasts. In today’s episode, Heather shares self-care strategies to help us carve out that essential time for ourselves.    Show Highlights:   Get to know Heather: she’s a mom of four young kids, makes her home in the state of Washington, and is a fitness instructor, blogger, and podcaster Why Heather wakes up early to get it all done and steal a few kid-free moments Eight strategies for carving out time for self-care: Nourishing food--You will feel better and more energized if you fuel yourself with good food. Meal planning--It cuts down on food waste and takes stress away. Heather shares how she makes Banana Custard Oatmeal and Homemade Flaxseed Granola for her family. Moments of quiet--You have to be intentional about stopping and being quiet. Take a solo walk and find ways to pause to breathe and be present. Hydration--Water is good for your health and affects your energy level. Add in fruits and flavors to make it fancy! Laughter and fun--It really is like medicine for your soul. Tell jokes, play games, and don’t be so serious about life. Gratitude--Think about what you’re grateful for and how you are blessed with big things and little things. Be more positive. Outside time--Vitamin D from the sunshine is good for your health and immunity. Even a few minutes of sunshine and fresh air can improve your quality of life. Mindful movement--Take a walk. Find an exercise that you enjoy to get the maximum physical and emotional benefits. Get the kids involved, and remember, if you can’t commit to long workouts, that every single minute still counts!   Resources:   Banana Custard Oatmeal recipe   Meal Planning Mamas Meal Planner:  A 52-week meal planner and favorite recipe keeper.  Includes step-by-step meal planning + meal prep instructions to simplify your meals.   Hemp Granola recipe   8 Minute Get-Energized Yoga Workout with Heather   5 minute fitness challenge on YouTube   YouTube channel with more workouts + recipes   Fit Mama Real Food: https://www.fitmamarealfood.com/ Instagram Twitter Facebook YouTube Pinterest     Liz Weiss, MS, RDNFood & Nutrition Blogger, Podcast Host, Author, Speaker, Spokesperson Author, Color, Cook, Eat! coloring book series Website: Liz's Healthy Table Listen to my Podcast Read my Blog Media Excellence Award winner - Academy of Nutrition & Dietetics 

Just in time for Mother’s Day, let’s all take a deep breath together and celebrate the hard work we do every day taking care of our families … by taking care of ourselves. Today’s show features self-care strategies and “you” time. Together with my guest, Heather Englund from Fit Mama Real Food, we’ll explore things like food and hydration, mindful movement and outdoor time, and fun, laughter and gratitude. Self care is important for the health of your body and your mind. Heather Englund is a self-care guru and fellow podcaster. She’s the face and voice behind the food and healthy living website, Fit Mama Real Food. On her blog, podcast, and website, she shares recipes for the entire family, tips for bringing kids into the kitchen, and quick and effective home workouts--all to help you feel and live your healthiest, happiest, and best life. Heather and I met through email and connected over our love of podcasts. In today’s episode, Heather shares self-care strategies to help us carve out that essential time for ourselves.    Show Highlights:   Get to know Heather: she’s a mom of four young kids, makes her home in the state of Washington, and is a fitness instructor, blogger, and podcaster Why Heather wakes up early to get it all done and steal a few kid-free moments Eight strategies for carving out time for self-care: Nourishing food--You will feel better and more energized if you fuel yourself with good food. Meal planning--It cuts down on food waste and takes stress away. Heather shares how she makes Banana Custard Oatmeal and Homemade Flaxseed Granola for her family. Moments of quiet--You have to be intentional about stopping and being quiet. Take a solo walk and find ways to pause to breathe and be present. Hydration--Water is good for your health and affects your energy level. Add in fruits and flavors to make it fancy! Laughter and fun--It really is like medicine for your soul. Tell jokes, play games, and don’t be so serious about life. Gratitude--Think about what you’re grateful for and how you are blessed with big things and little things. Be more positive. Outside time--Vitamin D from the sunshine is good for your health and immunity. Even a few minutes of sunshine and fresh air can improve your quality of life. Mindful movement--Take a walk. Find an exercise that you enjoy to get the maximum physical and emotional benefits. Get the kids involved, and remember, if you can’t commit to long workouts, that every single minute still counts!   Resources:   Banana Custard Oatmeal recipe   Meal Planning Mamas Meal Planner:  A 52-week meal planner and favorite recipe keeper.  Includes step-by-step meal planning + meal prep instructions to simplify your meals.   Hemp Granola recipe   8 Minute Get-Energized Yoga Workout with Heather   5 minute fitness challenge on YouTube   YouTube channel with more workouts + recipes   Fit Mama Real Food: https://www.fitmamarealfood.com/ Instagram Twitter Facebook YouTube Pinterest     Liz Weiss, MS, RDNFood & Nutrition Blogger, Podcast Host, Author, Speaker, Spokesperson Author, Color, Cook, Eat! coloring book series Website: Liz's Healthy Table Listen to my Podcast Read my Blog Media Excellence Award winner - Academy of Nutrition & Dietetics 

As more places institute social distancing guidelines to help “flatten the curve” of the COVID-19 pandemic, you might notice your social media feeds are overrun with ads for “immunity-boosting” supplements. From pills to powders to smoothie mix-ins, these products often come couched in language about “supporting” or “strengthening” your immune system, without directly referencing the public health crisis at the front of everyone’s minds. People everywhere are trying to keep themselves safe from contracting coronavirus, but experts say supplements aren’t likely to help. “The only way a supplement could help prevent the spread of an infectious disease is if the supplement made you too sick to leave your home,” Dr. Juan Antonio Dumois, an infectious disease specialist at Johns Hopkins All Children’s Hospital, says. Dumois says when it comes to understanding any claims being made about boosting immunity, first you need to know what “immunity” means. The immune system helps keep infections and cancers under control, he explains; white blood cells are key to this process. Different kinds of white blood cells, made by your bone marrow, do different things to help keep your body healthy, according to the University of Rochester Medical Center: Some “sound the alarm” when infectious agents invade the body and kickstart its response, some work to produce antibodies to fight bacteria and viruses, and some break down bacteria directly. Your bone marrow needs you to eat a balanced diet in order to turn amino acids into white blood cells, according to the Academy of Nutrition & Dietetics. Take someone who is deficient in vitamin B12 (a common issue for vegans) — supplementing with that specific vitamin helps prevent anemia, keeps blood and nerve cells healthy, and allows the body to produce DNA, which all in turn help your immune system. Generally speaking, though, most Americans are able to get all the vitamins and minerals they need from their food. On top of vitamins, a few herbal ingredients commonly pop up in these supplements, each of which sorta-kinda does what it’s marketed to do. Studies have shown that elderberry extract, Shatavari root extract, Ashwagandha root extract, and Reishi mushrooms might have a positive effect on the immune system, but each study concludes that more testing needs to be done before these supplements should be recommended. Just because some “supplements may have been shown to stimulate the activity of white blood cells in a test tube,” Dumois says, “does not mean they will make a sick person feel better.” While the Food and Drug Administration (FDA) doesn’t regulate the supplement industry the way it does prescription drugs, it does ban manufacturers of dietary supplements from marketing their products for the purpose of treating, diagnosing, preventing, or curing diseases. They do allow manufacturers to make claims about “supporting” or “strengthening” some process of the human body, like immunity. You find those words all over the labels of these products. But as Dumois puts it, “immunity supporting,” “immunity boosting,” and immunity strengthening” are all phrases that “do not have a specific medical or scientific meaning.” Because of the “extreme complexity of the human immune system,” Dumois points out that even in the case where, hypothetically, a supplement did kickstart your immune response, it might not be what’s best for the body: In severe cases of COVID-19, an aggressive immune response against the virus is the cause of some of the worst lung damage, Dumois says. According to the CDC, the immune response to COVID-19 is not yet understood. Scientists simply don’t know enough yet about how the virus operates, other than that it’s highly contagious. So the idea that a supplement with limited research may stop you from getting coronavirus is no more likely than assuming that, well, anything other than social distancing (or any forthcoming vaccine) will stop you from getting it. “Since there have been no studies published about the benefits of any dietary supplement in the treatment of patients with COVID-19, you cannot assume or believe that any supplements that ‘boosts the immune system’ will make you better,” Dumois says. This goes for both prevention and cure. Dr. Anthony Fauci, the Director of the National Institute of Allergy and Infectious Diseases (NIAID) at the National Institutes of Health (NIH), has repeatedly said there is no proven treatment for COVID-19 yet, says Dr. Ellen Foxman, an assistant professor of laboratory medicine and immunobiology at the Yale School of Medicine. “That means [there is] no proven drug or medication or herbal supplement that treats this,” Foxman says. “If someone is claiming they have a magic pill, they don’t.” The best things anyone can do to “boost” their immune system are common sense. “During times of stress, people put aside their normal healthy habits, like three meals a day and a good night’s sleep,” says Foxman. Sleeping and eating a balanced diet, as well as a little bit of exercise, can help you maintain your baseline health and make it easier for your body to fight off illnesses. But no supplement can do what social distancing and best practices do to prevent or slow the spread of coronavirus infections. Dumois emphasizes washing your hands, not touching your face, and staying away from potentially sick people. “If you don’t come across other people, you’re not going to get a virus from them,” Foxman says. “It sounds really dull and boring, but … staying home is really effective.” Dr. Juan Antonio Dumois, an infectious disease specialist at Johns Hopkins All Children’s Hospital Dr. Ellen Foxman, an assistant professor of laboratory medicine and immunobiology at the Yale School of Medicine

Welcome back to part 2 of the podcast with one of Australia's leading sports dietitians Jessica Spendlove who has an impressive resume including a Bachelor of Nutrition Science and a Masters of Nutrition & Dietetics. Jess currently works with many professional sports teams including the Greater Western Sydney GIANTS (AFL), Giants Netball (Super Netball), Western Sydney Wanderers (A-League), Cronulla Sharks (NRL) Sydney Kings (NBL) and most recently the NSW Waratahs (Super Rugby).  In today’s podcast, Jess and I chat all things supplementation and what better expert to have this conversation with! We break down the supplements with the evidence and science behind them and where and when they should be used. We start with the most common supplement protein powder, then move on to discussing caffeine followed by leucine, beta alanine, branch chain amino acids or BCAAs, omega 3s fatty acids (fish oil), collagen and finally creatine. As always, if you enjoyed this podcast, make sure you subscribe so you never miss an episode! Please also share the podcast to your Facebook or Instagram stories so your friends and family can listen to it and learn as well. And finally, if you could take 30 seconds out of your day to leave me a positive rating or review, that would mean the world to me. To get in touch with Jess, Email: jess@jessicaspendlove.comInstagram: @Jess_Spendlove_DietitianWebsite: www.jessicaspendlove.comWebsite: www.healthandperformancecollective.com

Randy Santel has now won over 829 food challenges in all 50 states plus 37 unique countries around the world, and those numbers are always continually growing. Randy graduated from Missouri State University with his second Bachelor's degree in Nutrition & Dietetics. He just recently finished his "4th Quarter 2019" food challenge travels as part of a pursuit for 1,000 food challenge wins in all 50 states and 50 countries.  Randy is the number one and only person that specifically specializes in teaching people how to train, strategize, and dominate all restaurant food eating challenges. He also teaches restaurant owners and marketers how to design and promote very successful food challenges based on their geographical area and clientele. While specializing in teaching people how to eat BIG, he also focuses very hard on the nutrition side of health, fitness, and personal wellness. Randy is a huge supporter and advocate for the importance of nutrition, which is why he is able to stay lean while still averaging over 100 food challenge wins per year. 

Given the sudden surge in coronavirus cases in countries outside of China, it is more important than ever to take steps to prevent and manage illness. As you will learn in today's podcast, while good nutrition cannot prevent you from catching viruses like the coronavirus, nutrition has an important role to play in reducing risk and managing illness as well as maintaining energy levels during exercise and generally through out the day. In today's podcast, I talk with special guest Jessica Spendlove, Performance Dietitian, one of the most respected and sought-after sports dietitians in Australia. Jess has an impressive list of credentials with a Bachelor of Science (Nutrition) at the University of Wollongong and a Masters of Nutrition & Dietetics at the University of Sydney. Jess currently works with many professional sports teams including the Greater Western Sydney GIANTS (AFL), Giants Netball (Super Netball), Western Sydney Wanderers (A-League), Cronulla Sharks (NRL) Sydney Kings (NBL) and most recently the NSW Waratahs (Super Rugby). Jess is also the co-founder of the Health and Performance Collective (www.healthandperformancecollective.com) (@health_performance_collective on Instagram) where Jess, and the Collective's other co-founder, Chloe McLeod, sports dietitian, provide dietetics advice to elite athletes as well as everyday men and women looking to improve their health and lifestyle.Jess and I start off by discussing what a day in the life of a sports dietitian looks like. We then move on to cover a number of important topics given the current coronavirus threat, including strategies to improve general energy levels and minimise the risk and severity of illnesses like colds, the flu and coronavirus, how to maximise energy levels during exercise, top tips for recovering from illness, keto diets, carbs and upper respiratory tract infections and which supplements can actually help minimise the risk and severity of viruses like colds, the flu and coronavirus. If you enjoyed this podcast, please tag me and share it in your Instagram stories and leave me a positive rating or review in the purple Apple Podcast app (in the rating & reviews section underneath the episode lists). This really helps my podcast get prioritised by Apple and helps me disseminate evidence based information to the people that need it the most! Don't forget to subscribe to my podcast so you never miss an episode!  

In this episode we have Kira Sutherland, an Australian Naturopath and Sports Nutritionist with more than 20 years in clinical practice. Kira's focus in performance nutrition led her to be the first Naturopath in Australia to undertake the International Olympic Committees diploma in sports nutrition. She is the 2019 winner of the BioCeuticals Integrative Medicine Award for Excellence in practice (Nutrition/Dietetics).In this chat we discuss the link between the gut microbiome and our mental, emotional states and the ultimate intelligence of the body to self regulate. We talk athlete body types, athlete weight obsession and disordered eating.We discuss athletic dietary trends and fads and the performance implications that surround our decisions, and sometimes the consequence of not paying enough attention to the awareness around the signals that out bodies are sending us. We speak of the massive role intuition plays in correct nutrition practices, both in races and in training, and learning how to dial into the internal messages the gut is sending and what it means. Naturally we talk pre-race diet and race day nutrition plans. The importance of only making subtle dietary changes in race week. Removing the complexity and keeping it simple, avoiding race day disasters set in motion by not trialing enough in training or the big mistake of changing too much leading into races.  This chat was one I was looking forward to having and I'm sure there will plenty of take homes for any athlete taking the time to listen in.Grants Website-https://www.inconvenientminds.com.au/Support the show (https://www.patreon.com/GrantGiles)

Kate is the CEO and Co-founder of Be Fit Food, which launched January 2015Accredited Practicing Dietitian, Exercise Physiologist and Diabetes EducatorDouble degree in Nutrition/Dietetics and Exercise Science, and completed her Masters in Clinical Exercise PhysiologyBe Fit Food launched in 2015. In 2016 they opened their first kitchen and retail space. In 2017 Kate appeared on Shark Tank and successfully secured Janine Allis as an investor. Be Fit Food have one main goal - we want to help Australians to eat themselves better. Websitehttps://befitfood.com.au/Socials@BEFITFOODAUSTRALIA@KATESAVE

Jenny Westerkamp [@jennywesterkamp], sports nutritionist + entrepreneur [who literally does all the things!] comes on the podcast to chat about her career journey that started with emailing someone she looked up to with the subject line: "I want your life." Tons of amazing advice in this episode, + it's especially inspiring for future [or current!] dietitians! :) Notes:-- Resource For Future Dietitians: https://allaccessinternships.com/ [+ join the FB group!]-- Integrative Therapeutics Cortisol Manager-- If you live in Chicago, join Salad Club-- MRT Test-- Kitchfix-- Jessica's Daily Affirmations-- App To Try: Noom-- Book Recs: The Big Leap, You Are A Badass, The Success Principle, The Life-Changing Magic of Tidying Up, Green Foods For Men, Louise Hays self-love books-- Podcast Recs: Food Psych, Tim Ferris-- CHAARG's Guide To Copenhagen

This episode of Vive Nutrition Radio was bananas! JD Muraida is a classically trained chef living in Austin, TX. During his time at Le Cordon Bleu, he was recruited to work at Walt Disney World upon finishing his degree. Working with local produce in the kitchen and having knowledge of nutrition, this ignited a fire within JD to educate cooks and chefs about the nutritional value of the food being made. He was then recruited to help open the kitchen of a new hotel in Austin. In 2017, JD returned to finish his degree in Nutrition & Dietetics where he has been working to curate a consulting firm to bring more dietitians into the culinary field. While working on his degree, JD works as a private chef with his company - Nutrinary.  We talked a lot about his journey in the culinary field and how it brought him back to dietetics. We also had 3 tactical tips for you to implement for your home cooking whether you are new to the kitchen or make Gordon Ramsey look like a novice. The tips were: Just rub the stick Add frozen veggies Seasoning combos   If you want to understand the tips you are going to have to listen in! The book JD mentioned is The Flavor Thesaurus by Niki Segnit Some of the spices he mentioned were: www.flavorgod.com www.thespicehouse.com www.penzeys.com   To find out more about JD you can go follow him on Instagram: @nutrinarywithatwist Please enjoy this episode with Chef JD Muraida   To connect with me:  On Instagram www.instagram.com/vivenutrition and if you want to stay-up-to-date on these episodes www.instagram.com/vivenutritionradio On Youtube www.youtube.com/c/vivenutrition On Facebook www.facebook.com/vivenutrition For nutrition coaching apply at www.vive-nutrition.com/online-coaching  If you want to get a FREE gift from me, make sure you subscribe a leave a review :)  To Connect with Tony:  Find him on Instagram as @coach_tonycastillo 

In Episode 70 I sit down with Gastroenterologist Dr Will Bulsiewicz to talk about Ex Vegans. Specifically we discuss the typical journey of these folks who have bailed on Veganism and the gut health issues they have described. Dr B and I drill down on what is happening with the aim of helping you if you ever find yourself in a similar position. By way of background this episode was inspired after a handful of Vegan influencers bailed on Veganism and reintroduced animal products back into their diet. One after the other, in what seemed like a 3-6 month period, it became a ripple effect where some of the most prominent influencers jumped on board and also reintroduced animal products into their diet. I listened to all of their stories and noted many similar patterns. I also noted that despite none of them being qualified in Medicine or the field of Nutrition/Dietetics many people in the comments were second guessing their own diet. It became apparent that the size of their following almost made their qualifications irrelevant. I'm all for influencers and I don't think everyone needs a degree to talk about a subject. However, the devil is in the detail of what's being spoken about and with life threatening eating disorders absolutely rife, we need to be careful how certain information is shared and who we, as individuals, go to for qualified information. I realised the vulnerability of these people and the vulnerability of their community, who had unknowingly been getting advice about nutrition from people who were privately going through pretty significant battles with food & their health. So with that in mind I thought it was really important for me to get a world leading Gastroenterologist on the show to make sense of what's going on here. Its really important to note that the case study we discuss in this is 100% hypothetical. It's the typical journey spoken about by these influencers but isn't specifically about any single person in particular and I think you will see by the way the conversation goes that we both have absolute empathy for anyone struggling with their diet. To kick things off Dr B and I recap Episode 17 where we did an in-depth conversation on the importance of the microbiome for our overall health. If you haven't listened to that episode I highly recommend you jump back and listen to it - it's the most listened to episode of this show to date. All episodes with Dr Will Bulsiewicz Episode 17 - Building a health gut Episode 70 - Ex Vegans & their Gut Health issues Episode 80 - Part 1 of our Gut Health Q & A Episode 81 - Part 2 of our Gut Health Q & A Episode 102 - A Healthy Gut is Fiber Fueled Hope you enjoy the episode friends. Want to support the show? If you are enjoying the Plant Proof podcast a great way to support the show is by leaving a review on the Apple podcast app. It only takes a few minutes and helps more people find the episodes. Simon Hill, Nutritionist, Sports Physiotherapist Creator of Plantproof.com and host of the Plant Proof Podcast Author of The Proof is in the Plants Connect with me on Instagram and Twitter Download my two week meal plan

In Episode 70 I sit down with Gastroenterologist Dr Will Bulsiewicz to talk about Ex Vegans. Specifically we discuss the typical journey of these folks who have bailed on Veganism and the gut health issues they have described. Dr B and I drill down on what is happening with the aim of helping you if you ever find yourself in a similar position.By way of background this episode was inspired after a handful of Vegan influencers bailed on Veganism and reintroduced animal products back into their diet. One after the other, in what seemed like a 3-6 month period, it became a ripple effect where some of the most prominent influencers jumped on board and also reintroduced animal products into their diet. I listened to all of their stories and noted many similar patterns. I also noted that despite none of them being qualified in Medicine or the field of Nutrition/Dietetics many people in the comments were second guessing their own diet. It became apparent that the size of their following almost made their qualifications irrelevant. I'm all for influencers and I don't think everyone needs a degree to talk about a subject. However, the devil is in the detail of what's being spoken about and with life threatening eating disorders absolutely rife, we need to be careful how certain information is shared and who we, as individuals, go to for qualified information. I realised the vulnerability of these people and the vulnerability of their community, who had unknowingly been getting advice about nutrition from people who were privately going through pretty significant battles with food & their health. So with that in mind I thought it was really important for me to get a world leading Gastroenterologist on the show to make sense of what's going on here. Its really important to note that the case study we discuss in this is 100% hypothetical. It's the typical journey spoken about by these influencers but isn't specifically about any single person in particular and I think you will see by the way the conversation goes that we both have absolute empathy for anyone struggling with their diet.To kick things off Dr B and I recap Episode 17 where we did an in-depth conversation on the importance of the microbiome for our overall health. If you haven't listened to that episode I highly recommend you jump back and listen to it - it's the most listened to episode of this show to date.If you enjoyed the episode and have a spare 1-2 minutes please leave a review on iTunes so the Plant Proof podcast ranks higher and becomes more discoverable for other listeners. And if you have any friends that you think will benefit from listening to this episode or any of the other Plant Proof episodes please share the link – together we can make this world a healthier place.Currently, the Plant Proof podcast can be listened to on iTunes, Google Podcasts, Spotify, Stitcher, Soundcloud or on the Plantproof.com directly. If you listen on iTunes be sure to hit ‘subscribe’ or ‘follow’ on Spotify so you are instantly notified when I release new episodes each week.Of course, if you loved the episode. Share your feedback on social media and tag Dr B (@theguthealthmd) and myself (@plant_proof) - we'd love to hear from you!Hope you enjoy the episode friends.Simon HillCreator of Plantproof.com - your FREE resource for plant based nutrition informationIf you want to receive FREE nutritional information to your inbox subscribe to the Plant Proof Newsletter Book coming out 2020 with Penguin (all proceeds being donated to charity)

I am a very result-driven professional, with a diverse background in Nutrition & Dietetics, Personal Training and Sports Massage. With more than 5 years of experience in body re-composition, weight management, fitness and sports nutrition, I also have 14 years of Personal training and group fitness classes experience. Moreover, I have been in the exercise field from a young age and have been able to help thousands of people to improve and change their lifestyles. I am very proactive and good at organizing project schedules and result-focused tasks, dedication and effectiveness in delivering professional services, ensuring accountability, quality and customer satisfaction through achieving the expectations of stakeholders. My extensive expertise in these areas has been gained throughout diverse roles as Dietitian, weight loss coach-nutritionist, Presenter as well as continuing professional development and practices at international level. Currently I have immersed myself into the Australian Dietetic culture, health care, food service systems and processes through my master degree at Bond University, which has increased my passion and interest in the field of dietetics.   Website: www.iCoachNutrition.com Instagram: @icoachnutrition Facebook: iCoach Nutrition YouTube: iCoach Nutrition Twitter: @JustinNutrition LinkedIn: Justin Murphy Email: justin@icoachnutrition.com  

Paige is a vibrant, ambitious woman who is getting ready to take this world by storm. While she majored in Nutrition & Dietetics from NYU, she took a sharp left turn into Digital Marketing and isn't looking back. She's only been at Heartbeat for 5 months, but she's already making a major impact!  Listen as we discuss a variety of topics, such as:  What it’s like working for a startup - everything from the camaraderie, fast-paced work environment, to the amazing learning experience. How sharing your voice is vital.  How internships helped her gain confidence and experience. Knowing your worth - how to unapologetically appreciate what you’re good at. How finding the right mentor makes a big difference in you career & how keeping mentors in your life is important.  Paige may be young in years, but she's wise beyond measure. She's such a pleasure to talk with! I hope you enjoy this episode as much as I did. I can't wait to see what Paige's future holds!    Heartbeat is social marketing technology that helps brands build communities of eager brand loyalists, activating everyday consumers to create trackable influencer-style marketing campaigns, answer survey questions, and engage with brand content.        

As we start this, I’d like to start with asking some questions for you.How are you? I don’t ask this in “I’m fine” small talk sort of way. I ask How are you?How is your nutrition? In the midst of doing the many things you do for your family, how are you eating?Deeper, how is your stress? According to The American Institute of Stress 77% Percent of people who regularly experience physical symptoms caused by stress.Do you have a routine? Walking, yoga, or even reiki.The answer to that question for many of us will be quite different. Some have got this somewhat figured out. Some are trying but still needs some support.Eleni Otta-lagana, RDN, LD received a dual degree from the University Of New Hampshire in Nutrition-Dietetics and EcoGastronomy. Through this dual major, she explored the holistic nature of food and health through the integration of nutrition and sustainable agriculture in New Hampshire and Italy. Eleni completed her dietetic internship at Virginia-Tech.During this time and earlier on in her life, she struggled with autoimmunity, IBS and polycystic ovarian syndrome. Her will to lead a healthy life free of diagnoses and medications led her on a personal healing journey. Through a whole body approach with the guidance of other functional practitioners and healing modalities, Eleni healed her body, reversed her diagnoses and maintains health through her lifestyle. Eager to spread this care and knowledge she worked in various job settings to help guide others.She joins me on Agree or Disagree:The Podcast.Topics we cover include;-Her personal journey.-Health choices for self-Health choices for kids-Reiki-Being an Entrepreneur.-Mentorship-Dealing with stress.-FB Lives and events she's working on.Follow EleniFacebook: The Healing RootsInstagram: The Healing RootsEmail: info.thehealingroots@gmail.comFollow me:Facebook:Kevin OlenickTwitter:@kevoleSpreaker:@kevoleYou Tube:Kevin OlenickITunes:https://itunes.apple.com/ca/podcast/agree-or-disagree-the-podcast/id1434649568?mt=2 -

Jaci is an accredited practising dietitian who graduated in 2001 with a Masters of Nutrition & Dietetics. She spent the following five years working as a clinical dietitian in various metropolitan Melbourne hospitals and 12 months in the UK. This included experience in oncology, renal, gastroenterology, nutrition support and cardiac units. On her return, Jaci commenced her PhD at Monash University, Box Hill Hospital, with scholarship support from the Menzies Foundation. Her thesis, entitled “The Role of FODMAPs in Gastrointestinal Disorders”, examined dietary triggers for gastrointestinal conditions During her PhD tenure, Jaci was awarded the GESA Douglas Piper Young Investigator Award, Nutrition Society of Australia & New Zealand best oral presentation award, AuSPEN David Russell Clinical Research Award, and Eastern Health research week best oral presentation award. Jaci holds a position as Lecturer and research dietitian at Monash University, continuing her research into diet and gastrointestinal conditions, To date she has published multiple research articles and frequently presents her research throughout Australia and overseas, including invitations to speak for corporations such as CCA (Crohn’s and Colitis Australia) and Yakult Australia. Jaci continues to work for the Monash University FODMAP Research Team and is also a codirected of her company, Diet Solutions. In our talk we discussed the low FODMAP diet, and the importance of seeing a dietician regarding changing diet. We had a lot of fun, and I actually learnt a bit more about the role of a dietician. In this episode we discussed   Low FODMAP diet   What it is   How it was developed   Fructose malabsorption diet misconception   Touched on hydrogen breath testing   Fructose versus Lactose testing   Misunderstandings of the Low FODMAP diet.   The importance of seeing a dietician for individualised treatment   Stages of the FODMAP Diet   Are FODMAP foods damaging to the gut?   Some FODMAP food are good for gut health and gut bacteria   We talk about how gas is good !!

Nicole Jontony was a former elite collegiate gymnast at Ohio State, has helped her team make it to the NCAA championships during her senior year, and is currently a sports dietitian at The Ohio State University. Recently, Nicole was selected as the 2018 Young Dietitian of the Year by the Ohio Academy of Nutrition Dietetics. She graduated from Ohio State in 2013 with a degree in Medical Dietetics and has dedicated herself to helping athletes develop healthier eating habits and learn more about sports nutrition ever since. Alongside her husband, Nicole runs a sports performance practice that specializes in sports counseling and sports nutrition. In this episode, Nicole emphasizes that there's no such thing as a good food or a bad food, rather, people should be looking at food as fuel. She works to de-stigmatize food in order to help develop healthy habits for athletes. She mentions gymnasts should be having protein as a filling food to prevent binging or cravings and how increasing fruits and vegetables in your diet to get more vitamins and minerals can help you heal from an injury. Nicole lists several healthy eating tips such as fueling your energy using carbohydrates, using your hands to give yourself the right portion sizes, and enjoying food that makes you feel full! Full show notes: http://ihavecoolfriends.show/6

Elisabeth chats with Lydia Nader [@fuelwithnader -- a registered dietitian, nutritionist at Edge Athlete Lounge in Chicago, + a coach from Girls On The Run] about all things running [Lydia has been a runner for 16 years!] + nutrition. If you are interested in long distance running, have questions about heathy eating//exercise habits, or hearing more about Lydia's take on experiential learning, you'll love this episode! Notes: — Info on Girls On The Run— Edge Athlete Lounge-- Instagram Health Accounts: @educatedplate + @collegenutrionist-- Lydia's go-to Health Resources: Academy of Nutrition + Dietetics, her Sports Dietician, + PubMed

It's Movember around the world and that means the focus is once again on men's prostate health, so this week I dive deep with men's health specialist Dr Ralph Esposito. While much of the mainstream is focused on treating men's prostate and hormonal imbalances when its too late, Dr Espo and I explore how we can integrate practices and herbs into our lives so that optimal sexual health (and beyond) can be maintained. We explore the effect that pornography has on men's health and erectile dysfunction and how we can overcome this with some simple processes. Physiological factors play a huge part in this dysfunction and they are heavily discussed. The physiological harm of stress on men's health leads to some wonderful insights about why we need to be keeping stress down if we want erectile and hormonal function to be strong. Adaptogenic herbs are at it again in helping maintain optimal health and I loved the herbs Dr Espo is using, I'll be upping their intake and I'm sure you'll be doing the same. The depth of insights into how to get a hormonal flow that leads to sexual potency, a long life and potentiated health is inspiring and there are some great surprises for you in regards to how simply raising testosterone isn't the answer to getting better sexual function.  In this podcast we cover: Dr Ralph's path into holistic medicine and becoming a practitioner Anabolics and performance enhancing drugs in the sports world Alternatives to testosterone replacement therapy Identifying signs & symptoms of androgen deficiency Targetting erectile dysfunction in young and older males Herbal therapeutics for augmenting androgen production The impact of estrogen on male health DHEA & Progesterone supplementation Sleep – The forgotten hero in augmenting testosterone production Bio: (from www.doctorespo.com) My specialty is in integrative urology and men's health. I have experience writing, educating and reviewing in areas such as male and female urological conditions, prostate disease, hormonal issues, andropause, fertility, exercise, men's health and sexual health. My journey into healthcare and wellness began at NYU, a Bachelor's in Nutrition & Dietetics and Pre-medical studies. In 2011 I began my research and work with Dr. Geovanni Espinosa at NYU Smilow Integrative and Functional Urology Center. I continued at NYU during my medical training and I still work closely with Dr. Espinosa. To stay current but also to be involved with the future of medicine, I hold a position as adjunct professor at NYU where I lecture on integrative nutrition. My passion for medicine continued into medical school, where I obtained my naturopathic medical degree and my master's in Acupuncture. I had the honor of working with top tier physicians including Dr. D'Adamo, where my personalized approach to medicine flourished. Food as medicine is as much a part of naturopathic medicine as it is of my strong Italian roots. I love to spend my weekends in the kitchen and my October making homemade wine with my family. Resources: www.doctorespo.com @doctor.espo Links and show notes can be found at https://www.masonjtaylor.com/podcast/ This podcast is brought to you by SuperFeast, the online store bringing you the greatest immune enhancing, hormone balancing and performance lifting tonic herbs. Enjoy!

If you are interested in the low-carb, moderate protein, high-fat, ketogenic diet, then this is the podcast for you. We zero in exclusively on all the questions people have about how being in a state of nutritional ketosis and the effects it has on your health. There are a lot of myths about keto floating around out there and our two amazing cohosts are shooting them down one at a time. Keto Talk is cohosted by 10-year veteran health podcaster and international bestselling author Jimmy Moore from “Livin’ La Vida Low-Carb” and Arizona osteopath and certified bariatric physician Dr. Adam Nally from “Doc Muscles”who thoroughly share from their wealth of experience on the ketogenic lifestyle each and every Thursday. We love hearing from our fabulous Ketonian listeners with new questions–send an email to Jimmy at livinlowcarbman@charter.net. And if you’re not already subscribed to the podcast on iTunes and listened to the past episodes, then you can do that and leave a review HERE. Listen in today as Jimmy and Adam chew the fat and get to the marrow of all things low-carb, high-fat, ketogenic in Episode 77.   THE PERFECT KETO SUPPLEMENT USE COUPON CODE LLVLC FOR 15% OFF NOTICE OF DISCLOSURE: Paid sponsorship **Special THANKS to Andrew and Celeste**   Go to PayPal.me/KetoTalk to make a donation.  You can set up automatic monthly payments there.   MAKE KETO EASIER WITH FBOMB   JIMMYLOVESFBOMB FOR 10% OFF YOUR FIRST FOOD ORDER NOTICE OF DISCLOSURE: Paid sponsorship   KEY QUOTE: “It's not so much that we kill the cancer cells by lowering insulin, it's that we kill the cancer cells by not giving them fuel.” — Dr. Adam Nally   ONESTOPKETO.COM IS YOUR GO-TO PLACE FOR KETO FOODS   Use coupon code KETOTALK for special discount NOTICE OF DISCLOSURE: Paid sponsorship   Here’s what Jimmy and Adam talked about in Episode 77:   – Thoughts on Jimmy wearing a Freestyle Libre flash glucose monitor for the past week with curious results (blood sugar going down when eating ketogenic meals, the impact stress has played on the readings, Mexican food experiment and the recovery from that)   Hi Jimmy and Adam,   Someone posted this article where they ask if sugar feeds cancer. The "expert" claims that it’s not sugar that’s responsible for the growth of cancer cells but rather insulin. They conclude from this that we should not be avoiding carbs. Maybe it’s just me but isn't this "expert" just shooting themselves in the foot by drawing this conclusion? If insulin is supposed to be the culprit in causing cancer and carbohydrates are the primary instigator in these raised insulin levels, then wouldn't lowering carb intake then be a wise strategy decrease insulin? Ummm, hello? The conclusions of this "expert" are really poorly thought out and even contradictory. This type of thinking completely boggles my mind.   Abu   GET A $39 BOTTLE OF OLIVE OIL FOR JUST A BUCK   GET YOUR $39 BOTTLE FOR JUST $1 NOTICE OF DISCLOSURE: Paid sponsorship   – Sugar and Cancer from Oncology Nutrition as part of the Academy of Nutrition & Dietetics   – Don't believe the American Heart Assn. — butter, steak and coconut oil aren't likely to kill you by Nina Teicholz   – Embracing the low-carb trend   – A Carbohydrate Deficient Diet That Builds Muscle And No, It’s Not Keto   KEY QUOTE: “There's some really bright people that have their thinking caps on in this audience.”  – Jimmy Moore   – Why do some Ketonians seem to experience a lump in their throats when they start eating keto?   Hello Jimmy and Adam,   I've been keto for about 6 weeks after eating Paleo for eight years. My wife and I are measuring our blood glucose and blood ketones every morning and keeping track of it. I will occasionally experience a lump in my throat since starting keto and my Google searches about this show a lot of theories about what it is, including acid reflux. We eat a very clean low-carb, high-fat, ketogenic diet with no processed foods and plenty of fresh leafy greens, grass-fed meats, butter, coconut oil, avocado, cheese, and more. Do you know what might be causing this because it seems to be a common problem reported by low-carb/ketogenic dieters.   Love your show!   Erik   JIMMY AND DR. ADAM NALLY’S KETO LIVING SUPPLEMENTS       – STUDY: Visceral adiposity and metabolic syndrome after very high–fat and low-fat isocaloric diets: a randomized controlled trial   1. Why would someone eating ketogenic experience very intense stomach pain and unbearable acid reflux? What can be done to resolve this issue?   Jimmy and Adam,   I love your podcast and have been on keto for six months. I am now inspired to help others start their own keto journey. Unfortunately, one of the people I’ve tried to help is a close friend who started keto about a month after I did and she has been experiencing some very intense stomach pain and unbearable acid reflux. Her doctor ran all the GI test and it all came back clear. The only solutions mainstream medicine has to offer is pills, pills, and more pills. She did suffer from bulimia for seven years and this is likely where her problem started. Do you have any suggestions on what she should do to resolve this? I’m guessing it’s a gut bacteria/enzyme issue and she’s been taking apple cider vinegar and cold water to no available so far.   Thanks for al the info you are puting out!   Travis   2. For someone who is skinny fat, how do get body fat percentage into a healthy range without getting too skinny?   Hello Jimmy and Doc Nally,   I found your podcast three weeks ago and am finding it very informative in my ketogenic journey. I’m 61 years old and could be considered skinny fat. I’ve been ketogenic for 18 months and got down to 115 pounds, but still with a body fat of 30%. I ordered a Ketonix to test breath ketones, but urine ketone testing strips show I’m in ketosis. So my question for you guys is this: Should I be concerned if I continue to lose scale weight but the body fat percentage is not getting into a healthy range?My rheumatologist is concerned that I’m losing too much weight and wonders if I'm eating enough. How do I convince my doctors that I'm doing okay? Also what body fat percentage should I be shooting for? Thanks so much! My husband and I have learned so much from you and he’s down 25 pounds while getting off his blood pressure medications. We will never go back to the SAD diet ever again.   Thanks for your help,   Mary   HIGH-FAT LOW-CARB, PERFECT MACROS   NOTICE OF DISCLOSURE: Paid sponsorship   3. Can a ketogenic diet help to heal some very painful hemorrhoids?   Hi Jimmy and The Doc,   I'm a big fan of your podcast and it’s been a fabulous resource for my keto journey this past year as it has healed my eczema and IBS completely. My question for you is about my husband who is experiencing some very painful hemorrhoids. He eats what he thinks are “healthy choices,” works out six days a week, doesn’t smoke, and drinks on occasion. He also had gallbladder surgery a couple of years ago. I've been trying to get him on board with keto in the hopes it could give him some relief from the hemorrhoid pain. Can a ketogenic diet help him with this? Your input is greatly appreciated!   Shirin   KETO TALK MAILBOX   – Is a lowering of the basal metabolic rate (BMR) from eating a ketogenic diet actually beneficial to longevity? Are “normal” BMR levels too high based on SAD dieters?   Hi Jimmy and Dr. Nally,   I love the inspiration and support I receive from Keto Talk. Prior to going keto, a dietitian had me on a weight loss diet that included low-fat and calorie-counting. Predictably, I was constantly hungry despite losing weight eating that way. But I couldn’t maintain it and the regain was rapid. The dietitian told me that my metabolism had slowed down meaning I needed to eat less and less calories to start losing weight again. Dr. Nally has said many times that eating too few calories will lower your basal metabolic rate (BMR) and the benefits that come from the restriction of carbohydrates in the context of a well-formulated ketogenic diet. This is probably a much more complex system than we even know, but I wonder if what we regard as a “normal” BMR is different for Ketonians vs. SAD dieters since the BMR test ranges is based on mostly people eating non-keto. This might sound controversial, but what if the ketogenic diet lowers BMR and that helps improve longevity? Could it be that lowering BMR below what is considered “normal” is actually the real normal range for healthy living? I hope this question provokes a potential knowledge spill.   Kind regards,   Frank in Brisbane, Australia   LINKS MENTIONED IN EPISODE 77 – SUPPORT OUR SPONSOR: Jump start your ketogenic diet with PerfectKeto.com/Jimmy (USE PROMO CODE LLVLC FOR 15% OFF) – SUPPORT OUR SPONSOR: Drop an FBOMB for the freshest, high-quality fats from JimmyLovesFBomb.com (Get 10% off your first food order with coupon code “JIMMYLOVESFBOMB”) – SUPPORT OUR SPONSOR: Get a full selection of ketogenic-friendly foods at OneStopKeto.com (FREE SHIPPING on orders over $99 and use coupon code KETOTALK for a special discount) – SUPPORT OUR SPONSOR: The world’s freshest and most flavorful artisanal olive oils. Get your $39 bottle for just $1. – JIMMY AND ADAM’S NEW SUPPLEMENT LINE: Try the KetoEssentials Multivitamin and Berberine Plus ketogenic-enhancing supplements  – SUPPORT OUR SPONSOR: HIGH-FAT LOW-CARB, PERFECT MACROS visit ShopKetoShake.com – Sugar and Cancer from Oncology Nutrition as part of the Academy of Nutrition & Dietetics – Don’t believe the American Heart Assn. — butter, steak and coconut oil aren’t likely to kill you by Nina Teicholz – Embracing the low-carb trend – A Carbohydrate Deficient Diet That Builds Muscle And No, It’s Not Keto – STUDY: Visceral adiposity and metabolic syndrome after very high–fat and low-fat isocaloric diets: a randomized controlled trial – Jimmy Moore from “Livin’ La Vida Low-Carb” – Dr. Adam Nally, DO from DocMuscles.com – HELP KEEP KETO TALK ON THE AIR: MAKE A DONATION HERE

Pip Taylor, is a certified sports dietitian, and professional triathlete.  She has been competing internationally for 15 years, winning the ICU World Cup and many Ironman Triathlons and representing Australia. Pip also has a B.S. in Life Sciences, a degree in Nutrition Dietetics, and a post-graduate Diploma of Sports Nutrition from the IOC. This show brings the world of a professional athlete to the corporate boardroom. We dig into performance, nutrition, gut health and even the value of eating bugs! It hasn't always been easy for Pip, but knowing its going to hurt is part of the Pip's makeup. If you suffer any ailment at all, then this show will help get you right… and get your mojo working.    The Mojo Radio Show copyright Gary Bertwistle & Darren Robertson   Products or companies we discuss are not paid endorsements. They are not sponsored by, nor do we have any professional or affiliate relationship of any kind with any of the companies or products highlighted in the show.... sadly! It's just stuff we like, think is cool and maybe of interest to you our listeners.  See acast.com/privacy for privacy and opt-out information.

Susie Burrell has a unique background, with 2 honours degrees in Nutrition & Dietetics and Psychology. Her expert knowledge in both areas allows her to provide practical, easy to understand advice on nutrition and wellbeing. In this episode, Susie gives us some helpful tips on starting a healthier new year and getting your kids to eat better. Want more? Head to www.lukeandsusie.com

You may recognize Dawn from the recent hit primetime ABC television show, My Diet Is Better Than Yours!   Dawn Jackson Blatner is a registered dietitian and certified specialist in sports dietetics. Dawn is the nutrition consultant for the Chicago Cubs, a food and nutrition blogger with Huffington Post, and a nutrition expert on the advisory board of SHAPE Magazine. She is the author of two books: The Flexitarian Diet and The Superfood Swap!  Dawn received Lifetime Television’s “Remarkable Woman Award” for her work in the field of nutrition and has over 15 years experience working with clients to super-charge their health. She is the creator of the Nutrition WOW blog & weekly eblast, which just got ranked top nutrition blog by Health magazine. She is a trusted expert appearing regularly in local and national media outlets such as The Today Show and Good Morning America Health and she creates recipes for national publications such as Vegetarian Times, Yoga Journal and Fitness Magazine. Dawn has worked as the dietitian for Lifetime Television, Wild Oats healthfood store, The Chopping Block cooking school, exclusive beauty spas, DePaul University and Northwestern Memorial Hospital Wellness Institute. She was a national media spokesperson for the Academy of Nutrition & Dietetics for 9 years. Her website, DawnJacksonBlatner.com, is packed with resources focused on real food, more fun and no b.s. for people who want to eat right & feel awesome.

Clare Collins is a Professor in Nutrition and Dietetics at the University of Newcastle. She joins Dr Karl for a colourful conversation about your toilet bowl and what it can tell you about your health. Don’t be shy, listen up and discover what weird colours you should not see, and what they could mean. Got green poo? There’s an explanation. How about ‘cappuccino’ wee or purple pee? You’ll be surprised. Find out when to see your GP and what to show and tell. Perhaps you’ll take away Dr Karl’s new mantra: ‘while the eyes are the window to your soul, the toilet bowl is a window to your health.

Do you have the energy to Live Powerfully on Purpose?  To have a powerful life, you must feel powerful and have the energy to go after your dreams and truly live a life you love. In this episode, my special guest Liz Cortes of Fitabolize, will share simple steps you can take to transform your life from the inside out.Liz Cortes’ passion for fitness began with her love for gymnastics and track. She completed two bachelors degrees from the University of New Mexico. First in Exercise Science and second in Nutrition & Dietetics. Liz is a personal trainer, nutrition coach, the owner of Fitabolize where she empowers people to create simple healthy habits through fitness and nutrition. To receive your free gift from the amazing LizFree Offer www.SimplyStrongWithLiz.comDon't forget to receive your free Prosperity gift herewww.ProsperityAfformations.com