Podcasts about restrictive

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

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

For years, I thought “routine” was the secret to success. Morning routine. Workout routine. Bedtime routine. I tracked them, tweaked them, and optimized them. And for a while, they worked. But somewhere in midlife, those routines started to feel… stale. Restrictive. Like another box to check on an endless list. Where to connect with Andrea Website: https://andreaclaassen.com/ Instagram: https://instagram.com/seasonalandrea Perimenopause Support Quiz: https://quiz.tryinteract.com/#/681d3069f79fde0015c88d8c 3 Day Mini Cool-Down Challenge- https://andreaclaassen.com/3-day-mini-cooldown-challenge 8 Week Perimenopause Reset https://andreaclaassen.com/8-week-perimenopause-program Andrea Claassen Bio Andrea Claassen is an Ayurvedic Wellness Counselor, RYT 500 hour yoga teacher, and personal trainer who has been in the wellness space since 2007. She specializes in cyclical living. Her mission is to help women learn how to slow down, tune in and connect to their inner wisdom. The three pillars she focuses on are movement, mindfulness & mother nature through an Ayurvedic lens. You can hear more from Andrea on her Peaceful Power Podcast where she aims to deliver actionable takeaways for you to live a more holistic lifestyle. Connect with Andrea on her website at www.andreaclaassen.com

In this episode, Han and Emily discuss how to navigate seeing people around you restrict their food intake. The key takeaways are:Focus on your own path and your own sphere of influence Recognise what emotions are arising: comparison, jealousy, frustration, fearSet boundaries that protect and promote your recoveryNurture other relationships with people who have a  joyful relationship with food.Notice how restriction looks from the outsideRemember that recovery often means going against what the culture (and sometimes friends) — normalise.Be the change you want to see in the worldLean back to your ‘Why's'

It's been just over a decade since AFRID or Avoidant Restrictive Food Intake Disorder was officially identified as an eating disorder. ARFID is not about dieting or body image or weight loss, but the symptoms and signs of ARFID can often be mistaken for anorexia or bulimia It is more than being a fussy eater or a picky eater. There can be a fear of food, anxiety around swallowing or chewing or eating in public, or an extreme sensitivity to taste, texture or smell. Sometimes it might be related to a trauma, such as a hospital stay or emotional event around food or to neurodivergence. Another sign of ARFID might be the reduction in the variety of foods someone might eat.Shannon's 5 year old son Jasper was diagnosed with ARFID after a series of unrelated events – a choking incident, a vomiting bug, tonsilitis, then the death of a loved one. It was a slow progressive issue with food and then he didn't eat for weeks.A reminder that this podcast is about one family's experience with ARFID - it's important you also seek your own professional help for your loved one as every individual case is different.#arfid#arfidsigns#AvoidantRestrictiveFoodIntakeDisorder#arfideatingdisorder#eatingdisorders#edfa#eatingdisordersfamiliesaustralia#eatingdisordercarertips Hosted on Acast. See acast.com/privacy for more information.

In this episode Mary discusses whether or not abstinence is restrictive. Grab your copy of my FREE 9 page Beginner's Guide to Food Sobriety https://www.foodfreedomwithmary.com/foodsobrietyguideNEW Free Food Sobriety Mini Course - https://www.foodfreedomwithmary.com/minicoursefoodsobrietyFacebook group: https://www.facebook.com/groups/4915319108493196/?ref=share_group_linkDo you need private coaching and intensive daily contact with a coach? Fill out my application so we can chat about whether or not my program is for you and which option is best for you. Payment plans available. Don't see a payment option that works for your pay schedule? Let's chat about a custom pay plan.www.foodfreedomwithmary.com/chooseyourpath Application: https://docs.google.com/forms/d/1upnWHYK0RXfmyRTqlsF_R06z3NA8LZYHIMWFykq7-X4/viewformJoin my Food Freedom Tribe! An online community of support, eduction, inspiration, accountability….. Learn more here: https://www.foodfreedomwithmary.com/tribemembership Instagram: www.instagram.com/ketomary71 Facebook: www.Facebook.com/ketomary71 YouTube: https://youtube.com/@ketomary7114Website: www.foodfreedomwithmary.com Join the email list.Email: mary@foodfreedomwithmary.com Want to learn more about me and my coaching programs? Watch my program video: www.foodfreedomwithmary.com/programvideoOnline Course: https://www.foodfreedomwithmary.com/foodfreedomcourse

Welcome back to the podcast as we kick off a new school year! We are excited, as always, to jump into some very important topics in the coming weeks. First up is our amazing guest, Jennifer Catalano, to discuss her work in deaf education and share her perspective on the least restrictive environments for these students. Is it better to have 100% inclusion or 100% special instruction? Let's learn more from Jennifer's perspective in today's episode!Jennifer Catalano is the director of both undergraduate and graduate deaf education programs at Flagler College in St. Augustine, FL. Her background spans deaf education, elementary education, and special education, making her current role the perfect intersection of her experience and expertise. She loves working with current and future teachers to help them serve deaf and hard-of-hearing students. Show Highlights:Jennifer's introduction to deaf education began in high school.The recent shift to integrate these students with their peersThe most important factor is to follow the path for EACH student in finding what's best for them—not a one-size-fits-all approach.The best scenario is a blend of inclusion and special instructionLRE should stand for “Language Rich Environment.”An overview of Jennifer's course: The Deaf Ecosystem CourseA unique approach to getting alumni business owners involvedThe critical language period of the first 5 years of life–and the ripple effectsEncouraging and promoting inclusive practices, even in the business worldResources:Connect with Jennifer Catalano: Flagler College Website and EmailMentioned in this episode: Deaf President Now documentaryContact us on social media or through our website for more information on the IEP Learning Center: www.inclusiveeducationproject.org.Thank you for listening!Don't forget to SUBSCRIBE to the show to receive every new episode delivered straight to your podcast player every Tuesday. If you enjoyed this episode and believe in our message, please help us get the word out about this podcast. Rate and review this show on Apple Podcasts, Pandora, Spotify, or wherever you get your podcasts. Your rating and review help other listeners find this show. Be sure to connect with us and reach out with any questions or concerns: Facebook, Instagram, X, IEP Website, and Email.

Golden Visa experts weigh in on retroactivity, investor confidence, possible outcomes, and the future of the program.View the full article here.Subscribe to the IMI Daily newsletter here. 

Liz Dall of The Woman of Wellness Podcast jokes that she grew up on "canned beans, canned peas and canned corn". Now as a certified women's nutrition and behavior change coach, Liz emphasizes that we must disrupt the cycle of perfectionism. In every stage of life, our bodies are worthy of nourishment and care. Restrictive eating and punish-based is a shame-based cycle that can be healed by creating a relationship with our body, in light of the fact that we are fearfully and wonderfully made!Liz helps women heal their relationship with food and their bodies so they can create healthy, sustainable habits to show up for the life they want to live. Learn more about her ministry here.SUPPORT His Heartbeat through Crown of Beauty Internationalhttps://www.crownofbeautyinternational.com/donateCONNECT with His Heartbeat and Crown of Beauty InternationalWebsite// Facebook//InstagramEmail: crownofbeautyinternational@gmail.comConnect with Sue Corl's Instagram//Facebook// WebsitePurchase Sue's Transformational Bible Studies and Devotionals on Amazon!Sue Corl's best-selling books: Crown of Beauty Bible Study, Broken But UndefeatedCrown of Beauty International: EMPOWERING WOMEN AROUND THE WORLD WITH GOD'S TRUTH!

John Farrelly, CEO of Mental Health Commission, discusses

The Mental Health Commission has published a report signifying a noteworthy decline in the use of restrictive practices, such as seclusion and physical restraint, across Irish mental health services in the past seven years. The report highlights how the MHC adopted a human rights-based approach to result in the declining trend in these types of practices. Professor Jim Lucey, at Trinity College Dublin and Royal College of Surgeons in Ireland, Inspector of Mental Health Services joined Pat Kenny on the show to discuss.

Ever wondered why the diet and exercise plan that worked in your 30s & 40s suddenly feels like pushing a boulder uphill? You're not alone, and you're definitely not imagining things.When you hit your 40s, your body undergoes a profound shift that most diet plans completely ignore. The clean eating, calorie counting, carb-cutting, and intense workouts that may have helped you maintain your weight in your 20s and 30s can suddenly become frustratingly ineffective. This isn't a failure on your part – it's biology.In this deeply informative episode, I break down exactly why your old approaches stop working during perimenopause. We explore the five major biological shifts happening behind the scenes: fluctuating reproductive hormones, gradually slowing metabolism, natural muscle loss, increased stress response, and growing insulin resistance. These changes aren't visible on the surface but dramatically alter how your body processes food, stores fat, and responds to exercise.Traditional diet culture relies on outdated assumptions that simply don't apply to women in their 40s and beyond. Restrictive diets can actually worsen hormone imbalances and trigger stress responses that make weight loss nearly impossible. Instead, I share six powerful, science-backed strategies that work with your perimenopausal body instead of against it. You'll learn why balancing blood sugar, prioritising protein, reducing inflammation, strength training, managing stress, and personalising your nutrition are the keys to feeling energetic and maintaining a healthy weight during this transition.If you've been feeling frustrated, stuck, or betrayed by your changing body, this episode offers both validation and practical solutions. Your body hasn't given up on you – it's simply asking for a different approach. Listen now to discover how to work with your hormones, not against them, and reclaim your vitality, confidence, and wellbeing. Ready for real solutions? Book a free Peri Weight Loss Assessment with me to start your personalised journey to feeling amazing again.Send me a text!Are you a woman feeling stressed, flat and experiencing the challenges of perimenopause? It's time to reclaim your youthful energy, radiance and self-assurance (and your ideal weight). I'm here to help with my proven method. Here's how I can support you - 1. Hit your health and wellbeing goals this year, balance your hormones and lose weight with your own personalised protocol, based on your body's biochemistry. Sounds awesome right!! Book a free 30 minute Peri Weight Loss Assessment with me so we can discuss your health and wellbeing goals and also see how I might be able to support you. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Book your call here. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ 2. Follow me on Instagram and Facebook - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@the.perimenopause.path

In this compelling episode, Jaryd Krause is joined by seasoned dealmaker and legal expert Jerome Fogel, partner at Fogel & Potamianos LLP, a boutique law firm specializing in high-stakes mergers, acquisitions, and capital raises. With a client list that spans venture funds, emerging tech companies, and elite athletes, Jerome offers a rare behind-the-scenes look at what it takes to structure smart, safe, and scalable business deals. Unpack the most critical questions aspiring buyers need to ask before acquiring an online business: ✔️ What are the hidden risks in buying or selling?✔️ How can poor team dynamics tank a deal?✔️ Should you use financing to buy a business—and what’s the best way to structure it?✔️ Where are the most promising online businesses being acquired today? Dive deep into the importance of due diligence, the common pitfalls buyers fall into, and how Jerome has helped high-profile clients—both on Wall Street and in the sports world—navigate complex transactions and build generational wealth. Whether you're looking to buy your first online business, scale your portfolio, or just want a masterclass in deal-making from someone who lives and breathes it, this episode delivers powerful insights and practical strategies. Don’t miss this one—it’s packed with value from start to finish. Episode Highlights 04:45 – Current valuations explained, covering how tariffs and supply chain issues impact multiples and buyer decisions. 07:20 – Typical ways buyers finance acquisitions, including credit lines, SBA loans, equity rollovers, and search funds. 10:55 – Major mistake buyers make by rushing post-acquisition integration without building trust within the team. 12:45 – What successful acquisitions have in common by retaining key team members and valuing the founder’s knowledge. 24:10 – Key risk prevention strategies involving thorough reps and warranties, clear earnout terms, strong IP protections, and precise legal language. 26:30 – Why clear definitions around risk and performance clauses are vital. Key Takeaways ➥ M&A valuations currently range from 3–8x EBITDA for traditional companies and 10–15x for platform tech businesses, influenced heavily by tariffs and market uncertainty. ➥ Buyers typically operate in the $2M to $25M+ EBITDA range and rely on strong banking relationships, SBA loans, or creative financing like equity rollovers. ➥ Structuring deal terms clearly—especially reps and warranties and material adverse effect clauses—is critical to managing risk in acquisitions. ➥ Post-acquisition integration is one of the toughest challenges; involving existing teams and respecting founders’ knowledge leads to smoother transitions. ➥ Restrictive covenants are essential to prevent sellers from competing after the sale and protect buyer investments. ➥ Every deal is unique and requires customized, creative solutions; cookie-cutter approaches don’t work in M&A. About Jerome Fogel Jerome Fogel is known as a dealmaker and innovator in the legal community. He is a partner with Fogel & Potamianos LLP and represents successful venture and hedge funds, corporations, and sports superstars.Fogel & Potamianos LLP is a boutique transactional firm that provides sophisticated counsel for buy-and-sell side mergers and acquisitions, fund formation, capital raises, and off-field sports transactions.Jerome has a 360-degree view of dealmaking, as he represents emerging companies raising capital, venture funds deploying capital, advisors and investors, and private companies in mergers and acquisitions.Jerome began his career in real estate finance at GE Capital. He is a graduate of the Haas School of Business (BS) and New York University School of Law (JD). Connect with Jerome Fogel ➥ https://www.linkedin.com/in/jeromefogel/ ➥ www.fpgeneralcounsel.com Resource Links ➥ Buying Online Businesses Website - https://buyingonlinebusinesses.com ➥ Sell your business to us here - https://buyingonlinebusinesses.com/sell-your-business/ ➥ Download the Due Diligence Framework - https://buyingonlinebusinesses.com/freeresources/ ➥ Google Ads Service - https://buyingonlinebusinesses.com/ads-services/ ➥ Connect with Jaryd here - https://www.linkedin.com/in/jarydkrause ➥ Site Ground (Website Hosting) - https://bit.ly/3JBEC1u ➥ Link Whisper (SEO tool for internal linking on websites) - https://bit.ly/3l7K7Ld ➥ Active Campaign (Email Software Provider) - https://bit.ly/3DCwYQH

Is tracking your food healthy… or harmful? Restrictive… or freeing?In this candid, no-BS episode, Dr. Suzanne and Jake get real about nutrition tracking: where it goes wrong, how to do it right, and why it can actually quiet the food noise rather than make it louder. They break down:Why most tracking apps set you up for failureHow diet culture ruined our relationship with food (and how to undo it)What “food literacy” actually means — and how it leads to freedomWhen tracking is a helpful tool vs. when it becomes toxicHow to talk to your kids about food without passing down guilt or fearReal stories of physician clients who went from food-obsessed to food-freeWhether you're tracking now, curious about trying it, or totally turned off by the idea — this episode will help you reframe nutrition in a way that's flexible, empowering, and sustainable.Your nutrition doesn't need more rules. It needs a strategy that fits your life.--Connect With Us:

Compass has filed a lawsuit against Zillow, claiming the platform's listing policies unfairly restrict competition—especially around “Coming Soon” and off-market listings. In this episode, Kathy Fettke unpacks what the lawsuit means for real estate investors who rely on early deal access, private listings, and digital platforms like Zillow, Redfin, and eXp. If you're sourcing deals online, this legal battle could directly impact your strategy moving forward.   JOIN RealWealth® FOR FREE https://realwealth.com/join-step-1 FOLLOW OUR PODCASTS Real Wealth Show: Real Estate Investing Podcast https://link.chtbl.com/RWS

Is your child a picky eater, or is it something more serious — and how can you tell? Avoidant/restrictive food intake disorder (ARFID) goes far beyond food preferences. It's driven by deep-seated fears of choking, vomiting, or other anxieties that can lead to dangerous nutritional deficiencies. In this episode, Gabe Howard sits down with ADAA member expert Dr. Jacqueline Sperling, a clinical psychologist and Harvard Medical School professor, to break down the signs of ARFID, outline how it differs from typical picky eating, and mention when parents should seek professional help. Learn how to spot the red flags, understand the role of anxiety in food avoidance, and discover ways to support kids managing this lesser known eating disorder. If mealtimes are a battle in your home, this episode is a must-listen! Special thanks to the Anxiety and Depression Association of America for sponsoring this episode.  “They could have different obsessions of what might happen should they eat any of those foods. Some could have a fear that there's contamination. Some can have a fear that it's cooked all the way. Some can have a concern that something separate from the food, but a negative consequence may happen if they eat those foods. It can also happen that someone is worried about having IBS symptoms in public, so they don't want to eat certain foods. And so they limit the foods that they eat, or even when they're at home because they're worried about when they go out in public afterward.” ~Jacqueline Sperling, PhD Our guest, Jacqueline Sperling, Ph.D., is a clinical psychologist, assistant professor in psychology at Harvard Medical School, and the co-founder and co-program director of the McLean Anxiety Mastery Program at McLean Hospital. She is the author of the young adult nonfiction book “Find Your Fierce: How to Put Social Anxiety in Its Place” and a contributor for Harvard Health Publishing. Dr. Sperling specializes in implementing cognitive behavioral therapy with exposure and response prevention and working with youth with anxiety disorders and obsessive-compulsive disorder. She also focuses on caregiver guidance, such as by using behavioral parent training, to help families address children's internalizing and externalizing behaviors. In addition, Dr. Sperling is passionate about disseminating evidence-based information to the community, and she frequently speaks about the impact of social media use on mental health. Moreover, Dr. Sperling is committed to increasing access to care and participates in advocacy at state and federal government levels. Our host, Gabe Howard, is an award-winning writer and speaker who lives with bipolar disorder. He is the author of the popular book, "Mental Illness is an Asshole and other Observations," available from Amazon; signed copies are also available directly from the author. Gabe is also the host of the "Inside Bipolar" podcast with Dr. Nicole Washington. Gabe makes his home in the suburbs of Columbus, Ohio. He lives with his supportive wife, Kendall, and a Miniature Schnauzer dog that he never wanted, but now can't imagine life without. To book Gabe for your next event or learn more about him, please visit gabehoward.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Rebbe advises channeling the individual's strengths to further the spread of Chassidus with a pleasant approach. He expresses concern over a strict ruling limiting relationships to Shabbat night and suggests he may intervene if the writer cannot influence a change, given the risks such restrictions pose in our spiritually vulnerable generation. https://www.torahrecordings.com/rebbe/igroskodesh/015/010/5546

The truth is very uncomfortable to hear but it will set you free. This episode is not for the ones who are not ready to face the deepest, saddest truth. As sad as it may seem, there is light and hope in it. I know there are so many who are in a state of bewilderment or is in a sense of statism that is made to keep you on the ever-winding clock of life they pre-determined for you. After this episode, if you want to know more or if you want to tell your story, find me on LinkedIn and we'll talk more. Media inquiries can email me at queenofearth25@gmail.com. Thank you all who are still listening. ✨️

Send us a textWelcome back Rounds Table Listeners! Today we have another special episode— Trial Files turns two years old this June, and we're celebrating with an episode summarizing the Top 5 RCTs in the Trial Files catalogue to date. Dr. Mike Fralick takes us through five trials in 15 minutes. Here we go!1. Effects of Semaglutide on Chronic Kidney Disease in Patients with Type 2 Diabetes (0:00 - 3:08)2. Restrictive or Liberal Transfusion Strategy in Myocardial Infarction and Anemia (3:09 - 5:37)3. Once-Weekly Semaglutide in Persons with Obesity and Knee Osteoarthritis (5:38 - 8:33)4. Antibiotic Treatment for 7 versus 14 Days in Patients with Bloodstream Infections (8:34 - 11:22)5. Finerenone in Heart Failure with Mildly Reduced or Preserved Ejection Fraction (11:23 - 13:23)Happy 2nd Birthday, Trial Files!A free monthly newsletter on practice-changing trials, delivered straight to your inbox-- sign up at https://trialfiles.substack.com/ (13:24 - 14:19)Questions? Comments? Feedback? We'd love to hear from you! @roundstable @InternAtWork @MedicinePods

Too restrictive or a key part of a military families financial planning? Today's episode is a no-holds-barred discussion about the pros, cons, and real-life strategies behind 529 plans. Episode Summary: In this episode, Spencer and Jamie dive deep into the world of 529 college savings plans—a tax-advantaged tool designed to save for qualified education expenses. They explore the basics of how 529 plans work (after-tax contributions, tax-free growth, and penalty-free withdrawals on qualified education expenses) and highlight recent changes that expand their flexibility beyond just college tuition. The conversation unfolds as Spencer raises his skeptical questions, while Jamie defends the plan's benefits by sharing personal experiences and strategies. From multi-generational planning to overcoming the challenge of overfunding, the discussion covers everything you need to know to determine if a 529 plan fits into your family's financial strategy. Key Discussion Points & Takeaways: Understanding 529 Fundamentals: Contributions are made with after-tax dollars, but the account grows tax-free, and withdrawals for qualified expenses (college, K–12 tuition, apprenticeship programs, computer equipment, and internet access) remain tax-free. Jamie explains the flexibility and evolving nature of 529 plans, including options to roll over funds to a Roth IRA (subject to annual limits and other restrictions) if the money isn't immediately needed for education. Flexibility vs. Restriction: Spencer shares his concerns about the plan's restrictions and whether the benefits favor high-income families more than those who might truly need the tax advantages. Jamie counters by emphasizing that the primary goal is to ensure your child's educational expenses are covered, while also noting that any “overfunding” isn't a total loss—it comes with backup options like beneficiary changes and penalty adjustments if funds are withdrawn for non-qualified purposes. Practical Money Management: Real-life insights on how to balance your overall financial strategy: build a solid retirement plan, clear debt, and then contribute to a 529 plan once you've established your own financial security. Jamie outlines his personal approach, including how much he's contributed over the years and his strategy for managing contributions as his children get closer to college age. Discussion of exit strategies: potential rollovers, transferring balances between beneficiaries, and even using scholarship funds to unlock part of the 529 savings without penalties. Generational and Strategic Considerations: Beyond college savings, the episode explores whether 529 plans can serve as a mechanism for a multi-generational legacy—providing educational support for nieces, nephews, or future grandchildren. The balance between maximizing tax-free growth and maintaining account flexibility is a recurring theme, with both hosts stressing the importance of aligning a 529 plan with your broader financial plan. Actionable Insights for Listeners: Evaluate Your Priorities: Before you start pouring funds into a 529 plan, ensure you've taken care of high-priority items like debt repayment and retirement savings. Start Early: Open an account when your child is young. Even small, regular contributions can accumulate significantly over time. Customize According to Your Needs: Understand that the “perfect” plan isn't one-size-fits-all. Consider factors like potential state tax deductions, investment options (like Vanguard 529's low-cost index fund style), and your own financial situation. Plan for Flexibility: Keep in mind exit strategies (such as rollovers to Roth IRAs and changing beneficiaries) so that if your situation changes, you're not locked into funds you can't use as intended. If this episode sparked some thoughts about your child's educational future or your family's financial planning, drop us a message on Instagram or visit our website at MilitaryMoneyManual.com.  Links mentioned: Kate Horrell's College Savings resources Episode 124 w/ Kate Horrell Episode 165 w/ Daniel Kopp FINRED flyer on 529s For a limited time, Spencer is offering one-on-one Military Money Mentor sessions! Get your personal military money and investing questions answered in a confidential coaching call. Our new TSP course is live! Check out the Confident TSP Investing course at militarymoneymanual.com/tsp to learn all about the Thrift Savings Plan and strategies for growing your wealth while in the military. Use promo code "podcast24" for $50 off. Plus, for every course sold, we'll donate one course to an E-4 or below- for FREE! If you have a question you would like us to answer on the podcast, please reach out on instagram.com/militarymoneymanual or email podcast@militarymoneymanual.com. If you want to maximize your military paycheck, check out Spencer's 5 star rated book The Military Money Manual: A Practical Guide to Financial Freedom on Amazon or at shop.militarymoneymanual.com. I also offer a 100% free course on military travel hacking and getting annual fee waived credit cards, like The Platinum Card® from American Express, the American Express® Gold Card, and the Chase Sapphire Reserve® Card in my Ultimate Military Credit Cards Course at militarymoneymanual.com/umc3. Learn how to get your annual fees waived on premium credit cards from American Express in the Ultimate Military Credit Cards Course at militarymoneymanual.com/umc3. The Platinum Card® from American Express and the American Express® Gold Card waive the annual fee for active duty military servicemembers, including Guard and Reserve on active orders over 30 days. The annual fees on all personal Amex cards are also waived for military spouses married to active duty troops.

Darshan H. Brahmbhatt, Podcast Editor of JACC: Advances, discusses a recently published original research paper on MYH7 Mutations in Restrictive Cardiomyopathy.

0:00 Israel, Gaza and the hierarchy of victims: Niall Stanage | RISING 9:58 'The View' told to tone down political rhetoric by Bob Iger?! Report | RISING 16:00 Trump so far fails to reschedule marijuana to less restrictive category | RISING 22:26 Trump admin clashed over handling of Abrego Garcia case: Report | RISING 31:20 DHS blocks Harvard from enrolling international students | RISING 40:34 Jimmy Kimmel, Daily Show roast Trump over showing Afrikaner ‘genocide' video in Oval Office | RISING 51:52 Young American men lonelier than female counterparts, most of Western world: Poll | RISING 1:02:45 Congressman refuses to read ‘tanning bed' tax cut out loud after Dem pressure | RISING Learn more about your ad choices. Visit megaphone.fm/adchoices

On this edition of Political Breakfast, the team talks about the life of Adriana Smith, her unborn child and a Georgia law that appears to be holding her grieving family hostage. Adriana is brain dead, but has been kept on life support since February because she's pregnant. Her family says it's time for Adriana to rest in peace -- peace that's entangled in a restrictive law that bans most abortions after six weeks. It's an issue people are talking about, including host, Lisa Rayam, Republican strategist Brian Robinson and the Atlanta Civic Circle's Saba Long, who is sitting-in for Tharon Johnson.See omnystudio.com/listener for privacy information.

In this episode, we review the high-yield topic Restrictive / Obliterative Cardiomyopathy ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠from the Cardiovascular section at ⁠⁠⁠⁠⁠⁠Medbullets.com⁠⁠⁠⁠⁠⁠Follow⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Medbullets⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ on social media:Facebook: www.facebook.com/medbulletsInstagram: www.instagram.com/medbulletsofficialTwitter: www.twitter.com/medbulletsLinkedin: https://www.linkedin.com/company/medbullets

Stupid News Extra 5-15-2025 ... Do you suffer from Avoidant Restrictive Food Intake Disorder

Dr. William Li is a renowned physician, scientist, and author best known for his groundbreaking work in the field of medical research and nutrition. He is the founder and president of the Angiogenesis Foundation, where he pioneered research on how the body's blood vessels can be harnessed to fight diseases such as cancer, diabetes, and heart disease. Dr. Li gained widespread recognition through his bestselling book Eat to Beat Disease, which explores the science behind how food can activate the body's natural defense systems. His work bridges the gap between cutting-edge science and everyday wellness, promoting a practical, evidence-based approach to health. Through his research, speaking engagements, and media appearances, Dr. Li empowers people to make informed decisions about their diet and lifestyle.In our conversation we discussed:(00:00) – How can we start to have a healthy relationship with food(04:00) – Three meals a day(08:32) – History of breakfast(13:37) – Whole fruit vs. juice(18:24) – Balance and restrictions(22:45) – Longevity(30:42) – Vascular and immune health(47:00) – Stem cells(48:05) – Organic food(54:32) – Which foods should we prioritize eating organic(58:19) – Importance of eating organic(1:05:44) – Dr. William Li reacts to confusing food advice(1:10:28) – Restrictive diets(1:20:06) – Warning signs leading to poor healthLearn more about Dr. William Li:Website: https://drwilliamli.com/YouTube: https://www.youtube.com/c/DrWilliamLiInstagram: @DrWilliamLiWatch full episodes on: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@seankim⁠⁠⁠⁠⁠⁠⁠Connect on IG: ⁠⁠⁠⁠⁠⁠https://instagram.com/heyseankim

Send us a textWelcome back Rounds Table Listeners! Today we're introducing a new format—the first episode in our Clinical Practice Guidelines series. This week, Drs. Mike and John Fralick discuss the 2025 ACC/AHA Clinical Practice Guidelines for Acute Coronary Syndrome. Here we go!2025 ACC/AHA/ACEP/NAEMSP/SCAI Guideline for the Management of Patients With Acute Coronary Syndromes (0:00 - 18:56)Mike's interview with Dr. Jeff Carson:Episode 110 - Restrictive versus Liberal Transfusion in Myocardial Infarction with Dr. Jeff CarsonThe Good Stuff:Egg cracking tips! (18:57 - 19:47)Jerro (19:48 - 20:47)Questions? Comments? Feedback? We'd love to hear from you! @roundstable @InternAtWork @MedicinePods

To learn more about the resources and information that Mona Kay has available you can check out her website at: neurodiverselove.com__________________________________________________________During this episode with Sadie and her mom Lynn they share how unknown neurodivergence impacted Sadie's childhood, adolescence, and early adulthood, In addition, they address the topics below:Terrible two's.Sensory overload and meltdowns. Restrictive eating and sensitivities.Not understanding why you are so different as a child.Masking in school and being different at home.Expectations in school were more structured and easier to understand.Overwhelm during high school and changes in social rules.Being diagnosed with an auto-immune disease in high school.Stimming at home and walking in circles helps with nervous system regulation,Having a spiky profile. When younger, being able to socialize better with adults. Being a perfectionist and the struggle with some things that others do automatically. Challenges with learning to drive and driving…being “perceived” by other drivers.Masking and then having no spoons after school.Giftedness.  Different ways that children may process and develop language.

Send us a textEffects of liberal versus restrictive transfusion strategies on intermittent hypoxaemia in extremely low birthweight infants: secondary analyses of the ETTNO randomised controlled trial.Franz AR, Engel C, Bassler D, Rüdiger M, Thome UH, Maier RF, Krägeloh-Mann I, Essers J, Bührer C, Bittrich HJ, Roll C, Höhn T, Ehrhardt H, Boettger R, Körner HT, Stein A, Neuberger P, Henriksen TB, Greisen G, Poets CF; ETTNO Investigators.Arch Dis Child Fetal Neonatal Ed. 2025 Mar 26:fetalneonatal-2024-327643. doi: 10.1136/archdischild-2024-327643. Online ahead of print.PMID: 40139741As always, feel free to send us questions, comments, or suggestions to our email: nicupodcast@gmail.com. You can also contact the show through Instagram or Twitter, @nicupodcast. Or contact Ben and Daphna directly via their Twitter profiles: @drnicu and @doctordaphnamd. The papers discussed in today's episode are listed and timestamped on the webpage linked below. Enjoy!

Story at-a-glance Introducing a wide variety of plant-based foods after age one speeds up gut microbiome maturity, helping your child build better digestion and stronger immunity early on Children who consume diverse plant fibers develop higher levels of beneficial bacteria like Faecalibacterium and Bacteroides, which reduce inflammation and protect the gut lining Between 12 and 18 months is the most important window to introduce a range of solid foods, laying the groundwork for a healthy, adult-like gut by age 2 Local, fiber-rich foods like millet, banana, and rice work best in supporting gut health — expensive superfoods are not necessary for strong gut development Restrictive or processed replacement foods damage gut bacteria balance, but breastfeeding combined with diverse, real foods builds a more resilient, long-term gut foundation

Originally aired on April 11, 2025   Noble blames himself for all this, taking so long etc. But it worked so well!   Topics of Discussion: Preface: UK Prime Minister wants squirrel genocide but it's satirical Nintendo Switch 2 gets worse and worse by its offerings Looking at the outcome of Minecraft Movie Why furries are out of touch with self-expression and taboos   Hosts: Jolt Noble Guil

Dr. Joey Munoz is a Ph.D. in Nutritional Science and the founder of Fit4Life Academy. With a passion for evidence-based fitness and nutrition, Dr. Joey has dedicated his career to helping individuals transform their body composition through sustainable practices. He combines his academic expertise and personal experience to debunk fitness myths and promote healthy habits. Dr. Joey has successfully guided hundreds of clients to achieve their health and fitness goals with a balanced and holistic approach. Today on the show we discuss: why most people regain the weight that they lose, the importance of developing a sustainable and personalized nutrition plan, why weight loss shouldn't be the main goal, how to build muscle while also losing fat, how to build a realistic fat loss plan, mindset shifts you can make to make sure your stick to your plan and much more. ⚠ WELLNESS DISCLAIMER ⚠ Please be advised; the topics related to health and mental health in my content are for informational, discussion, and entertainment purposes only. The content is not intended to be a substitute for professional advice, diagnosis, or treatment. Always seek the advice of your health or mental health professional or other qualified health provider with any questions you may have regarding your current condition. Never disregard professional advice or delay in seeking it because of something you have heard from your favorite creator, on social media, or shared within content you've consumed. If you are in crisis or you think you may have an emergency, call your doctor or 911 immediately. If you do not have a health professional who is able to assist you, use these resources to find help: Emergency Medical Services—911 If the situation is potentially life-threatening, get immediate emergency assistance by calling 911, available 24 hours a day. National Suicide Prevention Lifeline, 1-800-273-TALK (8255) or https://suicidepreventionlifeline.org.  SAMHSA addiction and mental health treatment Referral Helpline, 1-877-SAMHSA7 (1-877-726-4727) and https://www.samhsa.gov Learn more about your ad choices. Visit megaphone.fm/adchoices

Drew Perkins is joined by educators and DEI practitioners Carlos Hoyt, Daryl Sinclair, and Nunana Nyomi for a salon-style conversation about the complexities and nuances of DEI. Links & Resources Mentioned In This Episode  

“If you don't think in 15 years that we're going to value decarbonisation, or if you're worried about the 45Q, it's pretty tough to write that multi-billion dollar cheque,” says Peter Findlay, Director of CCUS Economics at Wood Mackenzie. In this week's Interchange Recharged, Peter sits down again with host Sylvia Leyva Martinez to look at the challenges for new CCUS projects. It's tough, as Peter says, because of the regulatory frameworks, financial mechanisms and incentives that currently exist in the US. To look at these and go deep on the legal barriers for CCUS deployment, Peter and Sylvia are also joined by Liz McGinley, partner at Bracewell Law Firm. Liz leads the firm's tax practice and the energy transition team, and is renowned for her expertise in carbon capture and IRA tax credits. Liz discusses the intricate details of tax credits and regulatory updates while Peter reflects on the financial challenges of decarbonisation projects. In this episode:What will future legislative shifts mean for the industry's growth? How might regulatory shifts under the Trump administration impact clean energy and CCUS projects, including potential changes to clean hydrogen, fuels, and power regulations?How do the costs and complexities of pre-combustion and post-combustion CCUS projects differ, and how are financial incentives structured for each?For more detailed analyis, check out the Lens reports from Wood Mac. Lens is a data analytics platform with sector-specific insights to help you power your Business Intelligence tools. Find it at woodmac.com/lensSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Five years ago, when my son barely ate anything, and I feared he would end up with a feeding tube, and none of the traditional therapies worked, these are the 20 things I wish someone would have said to me, because I was freaking out! I hope they are as helpful to you now as I know they would have been for me back then. Mentioned in this episode:Paradigm Shift ProgramWant me to coach you as you learn and practice the skills and mindsets I talk about in my podcast? I'd love to work with you in my proven-effective Paradigm Shift Program. Click the link to learn more and join the program interest list. Paradigm Shift Program

Send us a textSeason 2, Episode 37It's British summertime at long last and what a great week this has been for sunshine.Today we have another special guest Jessica Baker who suffers from an Eating Disorder, Jessica now in her mid fifties has been struggling with this since she was nine years old.Jessica tells us open and honestly how she has coped with this eating disorder over the years telling us her highs and lows, yo-yoing with her weight made it difficult at times to cope with her appearance, and how she felt inside.Jessica is still today struggling with her illness today but does have the benefit of a very strong will and has come to terms with her illness and learnt how to manage her illness by understanding the situation she finds herself in.Listen to this remarkable storey and learn sometimes what you see on the outside is very different sometimes to what is going on the inside of a person.There are several types of eating disorders. The most common are anorexia nervosa, bulimia nervosa, binge eating disorder, avoidant restrictive food intake disorder (ARFID) and other specified feeding and eating disorder (OSFED).Behavioral symptoms of eating disorders may include:Restrictive eating.Eating a lot in a short amount of time.Avoiding food or certain foods.Forced vomiting after meals or laxative misuse.Compulsive exercising after meals.Frequent bathroom breaks after eating.Withdrawing from friends or social activities.Trauma, anxiety, depression, obsessive-compulsive disorder and other mental health issues can increase the likelihood of an eating disorder. Dieting and starvation. Frequent dieting is a risk factor for an eating disorder, especially with weight that is constantly going up and down when getting on and off new diets.Help and details for those suffering with eating disorders can found by visiting the website Beat (formerly Eating Disorders Association) https://www.beateatingdisorders.org.uk/#HeartTransplant#eatingdisorder#RareCondition#HealthJourney#LifeChangingDiagnosis#MentalHealth#Vulnerability#SelfCompassion#PostTraumaticGrowth#MedicalMiracle#BBCSports#Inspiration#Cardiology#Surgery#Podcast#Healthcare#HeartHealth#MedicalBreakthrough#EmotionalJourney#SupportSystem#HealthcareHeroes#PatientStories#CardiologyCare#MedicalJourney#LifeLessons#MentalWellness#HealthAwareness#InspirationalTalk#LivingWithIllness#RareDiseaseAwareness#SharingIsCaring#MedicalSupport#BBCReporter#HeartDisease#PodcastInterview#HealthTalk#Empowerment#Wellbeing#HealthPodcast#DNACheck out our new website at www.whostomanddick.comCheck out our website at www.whostomanddick.com

Join us as we review recent practice-changing articles on suzetrigine for acute pain, the risk of PAD events from SGLT2 inhibitors, the safety of very low LDL, and the benefits of restrictive vs liberal transfusion strategies in acute MI with anemia. Fill your brain hole with a delicious stack of hotcakes! Featuring Rahul Ganatra (@rbganatra), Matt Watto (@doctorwatto), and special guest Molly Brett (Paul Williams got a break and took a much-needed vacation this week!). Claim CME for this episode at curbsiders.vcuhealth.org! Patreon | Episodes | Subscribe | Spotify | YouTube | Newsletter | Contact | Swag! | CME Credits Written and Hosted by: Rahul Ganatra MD, MPH; Molly Brett MD, and Matthew Watto MD, FACP Cover Art: Matthew Watto MD, FACP Reviewer: Leah Witt, MD Technical Production: Pod Paste Showrunners: Matthew Watto MD, FACP; Paul Williams MD, FACP Show Segments Intro, guest introduction, disclaimer Cognitive safety of very low LDL Cholesterol Suzetrigine for acute pain Risk for amputation associated with SGLT2 inhibitors Transfusion strategies in acute MI with anemia revisited Outro Sponsor: Freed Visit Freed.ai and usecode: CURB50 to get $50 off your first month when you subscribe.  Sponsor: Ezeresus Listeners of the Curbsiders podcast get access to a 2-month free trial, letting them use 100% of the features of the app. For more information visit www.ezresus.com/curbsiders Sponsor: Bombas  Enjoy worldwide shipping to over two hundred countries. Head over to Bombas.com/curb and use code curb for 20% off your first purchase. Sponsor: Continuing Education Company Special offer for Curbsiders listeners: Save30% on all online courses and live webcasts with promocode CURB30. Visit www.CMEmeeting.org/curbsiders to explore all offerings and claim your discount. 

Restrictive voting laws and immigration policies shape who has a voice in our democracy. Attorney and activist Eric Cedillo joins Good God to discuss his work expanding voting access, advocating for Latino communities, and pushing for immigration reform. He and George Mason explore the systemic obstacles that keep people from the ballot box, the political roadblocks to reform, and the power of grassroots action to create change. With the Super Mega Marcha approaching, this conversation is a powerful reminder that democracy depends on those who show up.Cedillo is the founder of The Law Offices of Eric Cedillo, a professor at SMU Dedman School of Law, and a longtime advocate for victims' rights, civic engagement, and access to justice.

This week I discuss Mandy's struggle with digestive issues post-gallbladder removal. Her constipation turned to severe diarrhoea, managed by a low-fat, low-FODMAP diet but she had lost a lot of weight. Hear how Mandyincreased her diet variety and fibre intake, reduced her reliance on laxatives and anti-diarrhoea medicationbalanced weight gain with fat digestion Links Ep 91 - Role of Bile in IBS and SIBOEp 57 - Should we be eating 30 plants a week?Work with me3 month Gut Reset - https://www.goodnessme-nutrition.com/consultations/Book a discovery call about working with me - https://calendly.com/annamapson/30min Ready for your gut reset?

Send us a textFor patients w/ myocardial infarction & anemia, at what hemoglobin should you transfuse? Tune into Rounds Table where Dr. Mike Fralick interviews Dr. Jeffrey Carson to discuss his individual patient data meta-analysis published in NEJM Evidence. Do you ever feel like you can't get ahead of charting? Freed AI has an AI driven scribe for you! You can try Freed for free right now by going to getfreed.ai. Listeners can use the INTERN50 code for $50 off their first month!Support the show

Welcome back Rounds Table Listeners!We are back this week with a special podcast episode! Dr. Mike Fralick sits down with Dr. Jeffrey Carson, Distinguished Professor of Medicine at the Rutgers Robert Wood Johnson Medical School and Provost at Rutgers University, to chat about his recent publication - Restrictive versus Liberal Transfusion in Myocardial Infarction — A Patient-Level Meta-Analysis. Here we go!Questions? Comments? Feedback? We'd love to hear from you! @roundstable @InternAtWork @MedicinePods

Navigating multifamily real estate in today's market is challenging, but operating in one of the most restrictive state in the country—California—takes it to another level. My guest, Zihao Wang, has built a real estate private equity firm that thrives in this environment. As the Founder and CEO of Motiva Holdings, Zihao manages a half-billion-dollar multifamily portfolio. Growing up in a family of entrepreneurs and real estate investors, he gained firsthand experience in what it takes to operate, maintain, and scale real estate investments. Zihao shares his approach to managing multifamily assets in restrictive markets, balancing risk and growth, and optimizing operations for long-term success. We also discuss the recent fires in Los Angeles and how his properties were affected. Find out more: https://motivaholdings.com Today's episode is brought to you by Green Property Management, managing everything from single family homes to apartment complexes in the West Michigan area. https://www.livegreenlocal.com And RCB & Associates, helping Michigan-based real estate investors and small business owners navigate the complex world of health insurance and medicare benefits. https://www.rcbassociatesllc.com Attention real estate investors! Save the date for the Midwest Real Estate Investor Conference, happening April 24-25, 2025, in Grand Rapids, Michigan. This event is the perfect place to connect with fellow investors, gain valuable insights, and elevate your real estate game. With a lineup of expert speakers and numerous networking opportunities, you won't want to miss it. https://www.midwestreiconference.com

In this episode, we review the high-yield topic of⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠Other Restrictive Etiologies⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠from the Respiratory section.Follow⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Medbullets⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ on social media:Facebook: www.facebook.com/medbulletsInstagram: www.instagram.com/medbulletsofficialTwitter: www.twitter.com/medbullets

According to the Atlantic's Yoni Applebaum, America is STUCK - literally and otherwise. In his new book Stuck: How the Privileged and the Propertied Broke the Engine of American Opportunity. Appelbaum argues that America faces not just a housing crisis but a mobility crisis, with prohibitively expensive housing in prosperous areas preventing people from moving toward opportunity. Applebaum traces how zoning laws, initially driven by racism and classism, have created a system where Americans move less than ever before, despite more wanting to relocate. This decreased mobility has wide-ranging consequences for civic engagement, social cohesion, and economic dynamism. His solution: simplify building regulations, reform housing policy to facilitate mobility, and dramatically increase housing supply.Here are the 5 KEEN ON take-aways from our conversation with Appelbaum:* America faces a mobility crisis, not just a housing crisis: People can't afford to move to areas with economic opportunity, which has dramatically reduced the rate of Americans relocating (from 1 in 3 annually in the 19th century to 1 in 13 today).* Restrictive zoning laws have racist and classist origins: America's first zoning laws were designed to segregate Chinese residents in Modesto, and Berkeley's first single-family zoning aimed to keep out working-class people.* Decreased mobility has widespread negative effects: Beyond economics, reduced mobility damages civic engagement, social cohesion, and even contributes to political polarization and populism.* Tenements served a positive historical purpose: Despite reformers' criticism, tenements were vehicles for economic mobility that allowed cities to absorb immigrant waves - a capacity many cities have lost.* Applebaum offers three solutions: Simplify building regulations, redesign housing policy to facilitate movement rather than keeping people in place, and dramatically increase housing supply ("build baby build").Yoni Appelbaum is a deputy executive editor at The Atlantic and the author of Stuck: How the Privileged and the Propertied Broke the Engine of American Opportunity. Appelbaum is a social and cultural historian of the United States. Before joining The Atlantic, he was a lecturer on history and literature at Harvard University. He previously taught at Babson College and at Brandeis University, where he received his Ph.D. in American history. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit keenon.substack.com/subscribe

Please share your questions and/or reactions to this episode with Dr. Green.#53- In this episode,  Dr. Terrance L. Green shares 4 approaches to teaching Black History during restrictive times.  Grab my FREE e-book "3 Essential Questions Every Equity Team Must Ask: Equity Audits That Make Real Change." Get your copy HERE.I hope you enjoy this episode and join our community at: www.raciallyjustschools.com. When you join the community, I will send you a FREE video on 3 Tips to Make Your Racial Justice Work Better.Support the show

How much mental space does food take up in your life? Do you feel trapped by food rules, guilt, or the pressure to eat a certain way? Let's put on our curiosity hats to explore our relationship with food.In this Salad with a Side of Fries episode, Jenn Trepeck discusses our important relationship with food.  From food triggers and guilt-free eating to breaking free from restrictive diets or mindsets, Jenn explores how our thoughts about food impact our daily lives. Plus, she highlights why seeking support can be a game-changer in creating a healthier, more balanced mindset around eating and relationship with food. Tune in next week for the second part of this discussion diving into body image with a special guest! The Salad With a Side of Fries podcast is hosted by Jenn Trepeck, discussing wellness and weight loss for real life, clearing up the myths, misinformation, bad science & marketing surrounding our nutrition knowledge and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store. IN THIS EPISODE: [1:51] Exploring our relationship with food, body shape and being food aware [11:29] Food triggers, guilt-free eating, and the time spent thinking about food[16:28] Food restrictions, One Meal a Day (OMAD), fear food and a discussion on eating disorders[26:22] Judging ourselves for food choices and how we can redirect these feelings[27:40] What a balanced relationship with food looks like[33:20] Exercise, activity choices and wearablesKEY TAKEAWAYS: Many people recall becoming aware of their body size and food choices at a young age, often influenced by family, social environments, and cultural messaging. Restrictive eating patterns are deeply ingrained behaviors influenced by diet culture. These habits contribute to an unhealthy relationship with food, highlighting the importance of re-evaluating these mindsets for overall well-being.Food choices may be driven by fear, competition, or guilt. Instead of restricting, skipping meals, or yo-yo dieting, a balanced approach involves recognizing hunger and satiety, eating various nourishing foods, and honoring your body's needs without anxiety. A balanced lifestyle allows for flexibility—being able to eat at any restaurant without stress, working out without obsessing over steps or missing a day, and removing labels like "good" or "bad" from food choices. The key is self-awareness and making mindful choices rather than engaging in self-sabotage or comparison.QUOTES:         [9:44] “The first time I felt I had to watch what I ate was between high school and college. - Jenn Trepeck[14:11] “If we are choosing not to have social plans because we don't want to eat out, or we don't want to eat around other people, we are isolating. We want to look at our relationship to that. - Jenn Trepeck[15:40] “What we learn through the Healthy Vibe Tribe and what I learned that completely changed my life is that it's not actually about the calories. It's about what calories are made of.” -Jenn Trepeck.[2.0:06] “Are we eating to avoid something?” Jenn Trepeck[27:05] “What does a more balanced relationship, a healthier relationship with food, look like? It means eating in a way that nourishes your body and your mind. Guilt and anxiety are not present. It means recognizing hunger and satiety and fullness.” Jenn TrepeckRESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramCr-Cr-Cr-CravingsDry Beyond January - Part OneDry Beyond January - Part Two

Our Global Chief Economist explains why a predictable end to 2024 for central banks may give way to a tempestuous 2025.----- Transcript -----Welcome to Thoughts on the Market. I'm Seth Carpenter, Morgan Stanley's Global Chief Economist, and today I'll be talking about how the year end is wrapping up with, surprisingly, a fair amount of certainty about central banks.It's Tuesday, December 17th at 10 a. m. in New York.Unlike the rest of this past year, year end seems to have a lot more certainty about the last few central bank meetings. Perhaps it is just the calm before the storm, but for now, let's enjoy a benign central bank week ahead of the holidays. Last Thursday, the ECB cut interest rates 25 basis points, right in line with what we were thinking and what the market was thinking. Similarly, but I have to say, with a pretty different narrative, we expect the Fed to cut 25 basis points this week and the market seems to be all in there as well.The Bank of England, the Bank of Japan, well, we think they're closed accounts; that is to say, they're going to be on pause until the new year. Last week's 25 basis point cut by the ECB came amidst a debate as to whether or not the ECB should accelerate their pace of rate cuts. With most doubts about disinflation resolved, it's downside growth risks that have gained prominence in the decision making process there. Restrictive monetary policy is starting to look less and less necessary and President Lagarde's statement seems to reflect that the council's negotiated stance, that easing will continue until the ECB reaches neutral. The question is what happens next? In our view, the ECB will come to see there's a need to cut through neutral and get all the way down to 1%.In stark contrast, there's the Fed, where there are very few residual growth concerns, but there have been more and more questions about the pace of disinflation. The recent employment data, for example, clearly suggests that the recession risk is low. Some members on the committee have started to express concerns, however, that inflation data really have proven stickier and that maybe the disinflation process is stalled.From our perspective, last week's CPI data and all the other inflation data we just got really point to the next PCE print showing continued clear disinflation, leaving very little room for debate for the Fed to cut 25 basis points in December. And indeed, if it's as weak as we think it is, that provides extra fuel for a cut in January.That said, our baseline view of cuts in March and May are going to get challenged if future data releases show a reversal in this disinflationary trend, if it's from residual seasonality or maybe pass through from newly imposed tariffs, and Chair Powell's remarks at next week's press conference are really going to be critical to see if they really are becoming more cautious about cuts.Now, we don't expect the Bank of England or the Bank of Japan to move until next year. The recent currency weakness in Japan has raised the prospect of a rate hike as soon as this month, but we've kept the view that a January rate hike is much more likely. The timing would allow the Bank of Japan to get greater insight into the Shunto wage negotiations, and that gives them greater insight into future inflation. And recent communications from the Bank of Japan also aligns with our view and in particular, there is a scheduled speech by Deputy Governor Himino on January 14th, one week before the January 23rd and 24th meeting. All of that says the stars are lined up for a January rate hike. Market pricing over the past couple weeks have moved against a hike in December and towards our call for a hike in January.Now, the market's also pricing the next Bank of England cut to be next year rather than this year. We expect those cuts to come at alternating meetings. December on pause, a cut in February, and gradual rate cuts thereafter. Now, services inflation, the key focus of the Bank of England so far, has remained elevated through the end of the year, but we expect to see mounting evidence of labor market weakness, and as a result, wage growth deceleration, and that, we think, is what pushes the MPC towards more cuts. All of that said, the recent announcement of fiscal stimulus in the UK starts to raise some inflationary risks at the margin.All right, well, as the year comes to an end, it has been quite a year to say the least. Elections around the world, not least of which here in the United States, wildly swinging expectations for central banks, and a structural shift in Japan ending decades of nominal stagnation. And I have to say an early glimpse into 2025 suggests that the roller coaster is not over yet. But for now, let's take some respite because there should be limited drama from central banks this week. Happy holidays.Well, thanks for listening, and if you enjoy the show, please leave us a review wherever you listen and share Thoughts on the Market with a friend or colleague today.

You might not even know if you're being too restrictive with your eating. You might binge because you're being overly restrictive but because you don't know that you are, you might be really confused about why the binge happened. So you have no idea what you can do differently to prevent a binge in the future.   In this episode today, I'm going to share some signs that you might be overly restricting your eating. I'll give you some things to look out for. Listen to learn about them and to find out what you can do to stop being overly restrictive which will help you to stop binge eating.   Interested in working with me? Go to http://www.coachkir.com/group to get all the information you need!   Find show notes and more information at https://coachkir.com/333

Join us as we review recent practice-changing articles on a new triple pill for hypertension, how arm position affects blood pressure, early TAVR for asymptomatic patients with severe AS, liberal versus restrictive transfusion strategy in patients with acute brain injury, and a quick overview of the 2024 ACC/AHA perioperative medicine guidelines. Fill your brain hole with a delicious stack of tofurkey cakes! Featuring Paul Williams (@PaulNWilliamz), Rahul Ganatra (@rbganatra), Jen DeSalvo (@drjendesalvo), and Matt Watto (@doctorwatto). Claim CME for this episode at curbsiders.vcuhealth.org! Episodes | Subscribe | Spotify | Swag! |Mailing List | Contact | CME! Credits Written and Hosted by: Rahul Ganatra MD, MPH; Jen DeSalvo MD; Paul Williams, MD, FACP, Matthew Watto MD, FACP Cover Art: Matthew Watto MD, FACP Reviewer: Rahul Ganatra MD, MPH Technical Production: Pod Paste Showrunners: Matthew Watto MD, FACP; Paul Williams MD, FACP Show Segments Intro, disclaimer A new triple pill for hypertension How arm position affects blood pressure Early TAVR for asymptomatic patients with severe AS Liberal versus restrictive transfusion strategy in patients with acute brain injury A quick overview of the 2024 ACC/AHA perioperative medicine guidelines Outro Sponsor: Freed You can try Freed for free right now by going to freed.ai. And listeners of Curbsiders can use code CURB50 for $50 off their first month. Sponsor: AquaTru Today listeners receive 20% off any AquaTru purifier! Just go to AquaTru.com and enter code “CURB“ at checkout. Sponsor: Uncommon Goods To get 15% off your next gift, go to uncommongoods.com/curb.