Podcasts about what we eat

Send us a textJoin your host Clifton Pope as he is back with Dr. Ritu Saluja-Sharma for PT. 2 of their two part conversation!If you thought, PT. 1 was special, wait until you hear PT. 2 In PT. 2, we dive deeper into Dr. Ritu's work on the changes she believes are crucial in our current health care system(sick-care system) when it comes to more focus on preventing and reversing diseases!We also take on the intersection between mindset and medicine to determine relationships affecting long term outcomes and her collaborations with schools plus corporations to incorporate the Head Heart Hands initiative and Wonder of What We Eat book series into their programs with challenges and successes involved.Dr. Ritu also provides some words of wisdom gems for parents looking to instill a healthy mindset and lifestyle habits in their children from an early age!Visit www.headhearthandsmd.com to purchase the Wonder of What We Eat book series and keep up with Dr. Ritu's latest projects with her programs!Follow Dr. Ritu on Instagram as well at @head_heart_handsmd!Subscribe to the show on Apple/Spotify Podcasts/Rumble so you don't miss a single episode of the show!Join the HFWB community and support the show with your choice of 3 exclusive-filled tiers at @https://buymeacoffee.com/cphfwbIf you love the show, please leave a rating/review so more people can tune in!Thank you for the love and support!Support the showhttps://athleticism.com/HEALTHFWEALTHB https://coolgreenclothing.com/HEALTHFITNESSWEALTHBUSINESS https://normotim.com/HEALTHFIT https://www.portablemeshnebulizer.com/pages/collab?dt_id=2573900official affiliates of the HFWB Podcast Series Please support the mission behind each product/services as it helps grow the HFWB Podcast Series to where the show can continue to roll along!

Send us a textJoin your host Clifton Pope as he is joined by Dr. Ritu Saluja-Sharma for a powerful 2 part conversation on how we can intersect medicine, mindset, and sustainable wellness.Dr. Ritu Saluja-Sharma is a double board-certified physician in Emergency Medicine and Lifestyle Medicine, speaker, founder of Head Heart Hands Initiative and Author of "The Wonder of What Eat children's book series- a book, workbook, and cookbook!In Part 1 of our conversation, we discuss Dr. Ritu's journey on what inspired her to transition from 15 years of experience practicing emergency medicine in the ER to lifestyle medicine based on seeing multiple patients suffering from diseases that could've been easily prevented!Dr. Ritu breaks down the Head Heart Hands Initiative and how it aims to transforms individual and organizational wellness by to target the root cause of insulin resistance, chronic inflammation, and poor gut health as more preferable than managing symptoms!Not to mention, Dr. Ritu breaks down her children's  book series in a book, workbook, and cookbook form " The Wonder of What We Eat" by explaining how it empowers kids with essential nutrition knowledge to help them build a positive mindset on how they see food and their bodies!If you are into how food impacts you physically and mentally plus importance of kids and their families to build healthy habits early, then this episode is for you!Follow Dr. Ritu Saluja-Sharma at www.headhearthandsmd.com and on Instagram @head_heart_handsmd to keep up with her journey and be sure to purchase her book series: "The Wonder of What Eat children's book series- a book, workbook, and cookbook! on Amazon today!Subscribe to the show on Apple/Spotify Podcasts/Rumble so you don't miss a single episode of the show!Join the HFWB community and support the show with your choice of 3 exclusive-filled tiers at https://buymeacoffee.com/cphfwbIf you love the show, please leave a rating/review so more people can tune in!Thank you for the love and support!Support the showhttps://athleticism.com/HEALTHFWEALTHB https://coolgreenclothing.com/HEALTHFITNESSWEALTHBUSINESS https://normotim.com/HEALTHFIT https://www.portablemeshnebulizer.com/pages/collab?dt_id=2573900official affiliates of the HFWB Podcast Series Please support the mission behind each product/services as it helps grow the HFWB Podcast Series to where the show can continue to roll along!

Today I'm chatting with Dr. Ritu Saluja-Sharma, a double board-certified ER and Lifestyle Medicine physician who saw firsthand how preventable disease is running rampant and decided to DO something about it.  If you have kids and a family and you want to help set your them up with a healthy relationship with food when the whole world seems obsessed with certain foods being "good" and "bad", you need to hear this conversation.  Enjoy! -Rachel Resources and connect with Ritu:  https://www.instagram.com/head_heart_handsmd/ https://www.facebook.com/headhearthandsmd https://www.tiktok.com/@head_heart_handsmd Website: https://www.headhearthandsmd.com/ Links to buy books: Amazon: https://a.co/d/gKEohGg Barnes and Noble: https://www.barnesandnoble.com/s/%22The+Wonder+of+What+We+Eat%22?Ntk=P_Series_Title&Ns=P_Series_Number&Ntx=mode+matchall  

When We Eat Matters as Much as What We Eat. We've spent decades obsessing over what to eat—counting calories, eliminating food groups, debating diets. But we've largely ignored a fundamental question that our ancestors understood intuitively: When should we eat? Because true wellness isn't just about feeding ourselves—it's about feeding ourselves in harmony with how we're designed to function.​​​​​​​​​​​​​​​​ This You Need to Know! Call our HealthQuest Radio Hotline at 800-794-1855 to schedule your New Patient Strategy Consultation.

Dr Matti Wilks is a social and developmental psychologist who is a reader in psychology at the University of Edinburgh. Her work explores people's moral motivation and actions. This includes lots of work that will be of interest to listeners, including research addressing the psychology of moral concern for animals and research addressing attitudes towards cultivated meat. In this episode, we talk about her 2025 paper ‘When development constricts our moral circle', which was co-authored with Julia Marshall, Lucius Caviola, and Karri Neldner, and published in Nature Human Behaviour. Knowing Animals is proudly sponsored by the Animal Politics book series, from Sydney University Press. And thanks to Brenda de Groot, who designed the moral circle image used as part of this episode's cover. In her answers to the regular questions, Matti mentioned The Ethics of What We Eat by Peter Singer and Jim Mason (https://archive.org/details/ethicsofwhatweea00pete), her paper on attitudes to cultivated meat (https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0171904), and the work of Steve Loughnan and Brock Bastian on the meat paradox (e.g., https://journals.sagepub.com/doi/abs/10.1177/0963721414525781).

This week on The Dames of the DDP, we're sharing “What We Eat in a Day” at Animal Kingdom. From breakfast bites to snacks we're breaking down our favorite eats, must-have sips, and the snacks we'll never skip. Whether you're planning your next visit or just hungry for some Disney food talk, come graze with us in Disney's wildest park. BECOME A PATREON MEMBER AND GET ACCESS TO THE PRIVATE FACEBOOK GROUP AND WEEKLY EXTRA CONTENT. If you would like to support all of the Disney Dads shows and help us bring you more content commercial free, click the link patreon.com/ddptoday Book your next Disney vacation with Justin and Jamie at Away With Me Travel. Contact them today to start the magical planning process at show@awaywithmetravel.com

Episode transcript [Music] For Food Safety in a Minute, this is Susie Craig. For sixty years, the Food and Drug Administration has tracked heavy metals in our food supply. Even trace amounts of arsenic, cadmium, mercury and lead in food, water, and air once ingested stay in our bodies. Heavy metals in food come from naturally occurring and environmental sources. Food may be grown in soil or irrigated with water containing higher levels of heavy metals. Food processing and handling food may increase or decrease levels. Whether naturally occurring or environmental, experts from academia, government, and industry continue to monitor and study their effects on our health. Read a free research-based report from the Institute of Food Technologists. Look online for Challenges, Risks, and Potential Solutions to Mitigate Heavy Metal Exposure: A Roundtable Discussion. This is Susie Craig from Washington State University Extension. [Music] Resources Institution of Food Technologists (10/24). Challenges, Risks, and Potential Solutions to Mitigate Heavy Metal Exposure: A Roundtable Discussion. https://164454.fs1.hubspotusercontent-na1.net/hubfs/164454/Challenges%2c%20Risks%20and%20Potential%20Solutions%20to%20Mitigate%20Heavy%20Metal%20Exposure-1.pdf. Accessed online 12/8/24. United States Department of Agriculture – Agriculture Research Service. Food Surveys Research Group: Beltsville, Maryland, What We Eat in America. https://www.ars.usda.gov/northeast-area/beltsville-md-bhnrc/beltsville-human-nutrition-research-center/food-surveys-research-group/docs/wweianhanes-overview/. Accessed online 12/8/24.

How did the food we eat get so political? Are men really refusing to eat strawberries because they're too ‘girly'? From avocados to artisan coffee – our taste in food can reveal more than we might realise. Today on The Bunker, Emma Kennedy sits down with Pen Vogler, author of Stuffed: A Political History of What We Eat and Why It Matters, to explore how class, innovation, and tradition have linked politics to the food we eat. Don't miss the latest season of Why? with Emma Kennedy. Out now, wherever you get your podcasts.  Buy Stuffed: A Political History of What We Eat and Why It Matters [link -  https://uk.bookshop.org/a/13277/9780691230337] through our affiliate bookshop and you'll help fund The Bunker by earning us a small commission for every sale. Bookshop.org's fees help support independent bookshops too. We are sponsored by Indeed. Go to Indeed.com/bunker for £100 sponsored credit.   www.patreon.com/bunkercast  Written and presented by Emma Kennedy. Producer: Liam Tait and Chris Jones. Audio editors: Tom Taylor. Managing editor: Jacob Jarvis. Music by Kenny Dickinson. Group Editor: Andrew Harrison. THE BUNKER is a Podmasters Production. Instagram | Twitter Learn more about your ad choices. Visit podcastchoices.com/adchoices

In part two of their nutrition deep dive: Link to part 1: What We Eat in a Day: Real-Life Nutrition That Actually Works (Pt 1) Sarah and Tanna focus on the power of pre and post-workout nutrition for maximizing energy, endurance, and recovery. They share their tried-and-true strategies for fueling workouts, including the importance of the post-workout protein window, how they structure their meals around workouts, and why they avoid fats right before and after exercising. They break down what they eat to optimize performance, support muscle recovery, and stay on track with their fitness goals. With insights into timing, nutrient balance, and recovery strategies, this episode offers practical tips to help you fuel smarter, train stronger, and get the most out of your workout sessions.

In this episode of The Matt Feret Show I interview registered dietitian, author, and plant-based expert Julieanna Hever. She provides practical advice for people interested in transitioning to a plant-based diet and emphasizes the importance of adopting radical self-compassion throughout the journey. She also provides scientific and anecdotal evidence to support the medicinal and preventative benefit of a plant-based diet for improving health and holistic wellness. Finally, we discuss and share our individual histories with food and diet, illustrating the rich differences between individuals. Watch the full episode on YouTube.Introduction to Julieanna Hever with Matt Feret [1:09]Transitioning to a Plant-Based Diet with Julieanna Hever [8:49]Unpacking Processed Meat Alternatives with Julieanna Hever [15:54]The Health Benefits of a Whole-Food Plant-Based Diet with Julieanna Hever [21:32]Self-Compassion and Personal Choice in What We Eat [42:46]Closing Thoughts about Transitioning to a Plant-Based Diet with Julieanna Hever [47:30]Connect with me via the podcast website, LinkedIn, Facebook, and Instagram.Check out Julieanna's nutrition program website, Instagram, YouTube, and Amazon bookstore front. Hosted on Acast. See acast.com/privacy for more information.

Alexis Soyer cooked for the rich and poor alike. He transformed elite restaurant kitchens in London with new technologies such as gas stoves and he provided nourishment to the starving in Ireland and the battered and the bloody during the Crimean war. Soyer's fierce desire to feed people went against the grain of Victorian common sense and he helped change how we think about who is responsible for public nutrition today.Joining Lewis Bassett is Pen Vogler and Miranda Carter. Pen discusses Soyer in her book Stuffed: A Political History of What We Eat and Why it Matters and some of Soyer's recipes also appear in her book Dinner with Dickens.Soyer is a central character in Miranda's novel The Devil's Feast.The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.Follow the Full English on Twitter, Instagram and TikTok. Get extra content and support the show on Patreon Hosted on Acast. See acast.com/privacy for more information.

Hey Friend! Today I am kicking off a hormone series where I'll be bringing on different experts who specialize in different areas of hormones as it relates to women's health.   I have had many questions and inquiries about hormone health from how to improve fertility, how to have a better period, and how to navigate the pre-mid-and post menopausal time.   Over the next 6 weeks, I will be covering those very topics.   If you aren't already, be sure to hop in my free Facebook group where you can ask questions and I can get you answers from the guests I bring on.   Today we are starting off by looking at hormones, how they work in our bodies, and how WHAT WE EAT impacts them, really trying to set the stage for the episodes to come.   I LOVED this conversation. Today's guest is my kindred spirit in passion for health and partnering with God. I am confident you'll get value from it!   Be blessed! -Robin *** Connect with Cynthia Damaskos: For health coaching, go to www.holisticchristianlife.com.   Or, reach out to Cynthia at cynthia@holisticchristianlife.com to get a menu of services for private coaching or information on her upcoming group program.    For the Back to Basics course and all other Filled With Less opportunities, go to www.filledwithless.com.   Enter code FWL for a 5% discount at checkout.   Listen to the Holistic Christian Life Podcast.   Listen to the Filled with Less Podcast. *** Learn how to eat healthy, enjoyable meals simply and consistently. Secure your spot for the What to Eat Masterclass: visiondrivenhealth.com/whattoeat *** When you're ready, here are 4 ways I can support you in your health journey:    1. Grab my free 5 Day Sugar Fast Devotional In this 5 Day Devotional you have the opportunity to drop weight and sugar cravings while gaining a totally new approach to health that is grounded in Jesus. Download it here.    2. Join my free Facebook group  In this group you'll have access to years of resources I've shared along with the new content I put out weekly. Additionally, you'll be in good company with fellow Jesus loving ladies looking to live a sustainable healthy lifestyle. Join us here.    3. Take the Healthy Cooking Made Easy Mini Course  This short course will show you how to enjoy healthy cooking with confidence by saving time, cooking less, and loving what you make! Sign up here.    4. Work with Me Directly Whether it's joining my 6 week course, the Healthy Weight Loss Academy or getting 1-1 coaching, I am all about SIMPLIFYING healthy weight loss and providing the tools and resources you need to create healthy habits you'll keep by partnering with God and following my proven Sustainable Health process. For more info and to apply, click here. 

We take a brief departure from all things Atlantic salmon to focus on their second home - the ocean. Charles Clover is one of the pre-eminent environmental journalists of our time, author of the eye-opening and best-selling, ‘The End of the Line: How Overfishing Is Changing the World and What We Eat' and most recently, ‘Rewilding the Sea: How to Save our Oceans'. He is also co-founder of The Blue Marine Foundation, one of the leading global, marine conservation NGOs and he joins us to explain what's happening out in the oceans and how the establishment of Marine Protected Areas around the world are helping preserve the oceans one area at a time. #thelastsalmon #FighttosavetheWildSalmon  For regular updates follow the show on Instagram at Instagram.com/TheLastSalmon The Last Salmon is a new podcast hosted by renowned actor, Jim Murray, and award-winning producer, Daire Whelan, which offers hope and solutions to the tragic story that is unfolding for an iconic species in crisis - the wild Atlantic salmon. Mayfly Tactics MasterclassMayfly time is the pinnacle for most brown trout anglers and we're pleased to announce our next Ireland on the Fly Masterclass is focusing on mayfly tactics with international angler, guide and renowned fly tyer, Jackie Mahon.On Thursday 25th of April at 8pm, Jackie will be discussing how to make the most of the conditions, the best flies and methods to use, as well as giving his tips and insights from a lifetime of experience.To join us for this Masterclass on Thursday 25th of April just go to:https://register.gotowebinar.com/register/3138230924312556894Tickets cost €10 and all attendees will get a copy of Jackie's notes as well as access to the recording of the webinar afterwards.And stay tuned for our masterclasses throughout 2024, covering salmon, rivers, loughs, streamers, lures, dries – everything to make you a better salmon or trout fly angler, helping you to catch more this year and learn from the best.For more information email us on info@irelandonthefly.com 

Ralph sits down with three guests straight out of the latest edition of the Capitol Hill Citizen. First, world-renowned food politics expert and public health advocate Marion Nestle joins Ralph to discuss America's voracious junk food lobby. Then, Ralph speaks to legal expert Bruce Fein about Congressional staffers and the part they can play in making Congress stronger. Finally, Ralph welcomes Vishal Shankar from the Revolving Door Project to explain why President Biden is letting Postmaster General Louis DeJoy continue wrecking the Post Office. Marion Nestle is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University. She is the author of a wide range of books about the politics of food, nutrition, health, and the environment, including Eat, Drink Vote: An Illustrated Guide to Food Politics, Unsavory Truth: How Food Companies Skew the Science of What We Eat, and Slow Cooked: An Unexpected Life in Food Politics. If you want to make a profit and grow your profit every 90 days, you have to sell as much food as possible. And what that food does to public health is not your responsibility, because that's the way our system works. Marion NestleWe have a law on the books that says that the Federal Trade Commission can do nothing to restrict the marketing of foods to children on television. They're not allowed to do that. So what we're talking about here is a situation in which Congress is so corrupt that it cannot take on anything that will fight the food industry.Marion NestleBruce Fein is a Constitutional scholar and an expert on international law.  Mr. Fein was Associate Deputy Attorney General under Ronald Reagan and he is the author of Constitutional Peril: The Life and Death Struggle for Our Constitution and Democracy, and American Empire: Before the Fall.You really can't make a career anymore of being in the legislative branch as an employee or as an aide. And so everybody leaves after a couple years to go to K Street and become a lobbyist. And so with this rapid turnover, you have a lobotomized Congress. And what this letter was attempting to do was to say, listen, Congress still—when the architecture of the Constitution is honored—is the primary predominant branch among the three branches. It's simply that you're not exercising it.Bruce FeinVishal Shankar is a Senior Researcher at the Revolving Door Project, which scrutinizes executive branch appointees to ensure they use their office to serve the broad public interest, rather than to entrench corporate power or seek personal advancement. He has also worked at Inequality Media, as well as several government offices, nonprofits, and policy research projects. His work has appeared in The American Prospect and Common Dreams, and he has been quoted in The New Republic, The Lever, and the Capitol Hill Citizen.The crisis [with Louis DeJoy] is not as immediate to Biden, his voters, his supporters, and they very wrongly believe—in my opinion—that they can work with this man who has proven to be untrustworthy, a Republican mega-donor and partisan hack, and most importantly a committed privatizer of the United States Postal Service. Vishal ShankarDeJoy has been one of the single biggest impediments to piloting or expanding to creative new ideas that can grow out the Postal Service for decades to come…DeJoy has very stubbornly refused to consider these great potential ideas and is doubling down on service cuts and rate hikes as the only way he thinks he can run the agency.Vishal ShankarIn Case You Haven't Heard with Francesco DeSantis1. Democracy Now! Reports the United Autoworkers union has called for a ceasefire in Gaza. They are the largest and most mainstream labor union to publicly come out for a ceasefire, joining the American Postal Workers Union, United Electrical, Radio and Machine Workers of America, the California Nurses Association and the Chicago Teachers Union. UAW Region 9A Director Brandon Mancilla said "UAW International is calling for an immediate, permanent cease-fire in Israel and Palestine so that we can get to the work of building a lasting peace, building social justice, and building a global community of solidarity," per CBS News. At the same time, UAW is “launching simultaneous, public organizing campaigns at more than a dozen automakers including Toyota… Volkswagen…and Tesla…aiming to organize nearly 150,000 employees…which would double the number of autoworkers in the union,” per Bloomberg. In short, UAW is setting a new standard for labor. We hope other unions follow their lead.2. A new Gallup poll shows the Israeli campaign against Gaza is underwater among key segments of American public opinion. Some top line numbers: 63% of Democrats oppose Israel's military actions in Gaza, as do 67% of adults under 35, 64% of people of color, and 52% of women. Moreover, this poll was conducted in the first weeks of November, so it is likely these attitudes have hardened since then.3. Responding to the protests against Israel's campaign, the House has passed a resolution classifying anti-Zionism as anti-Semitism, even among American Jews. In a surprising move, high ranking Jewish Democrat Jerrold Nadler took to the floor to decry this resolution, saying “the resolution suggests that ALL anti-Zionism is antisemitism. That is either intellectually disingenuous or just factually wrong. And it unfairly implicates many of my orthodox former constituents in Brooklyn, many of whose families rose from the ashes of the Holocaust…the authors, if they were at all familiar with Jewish history and culture, should know about Jewish anti-Zionism that was, and is, expressly NOT antisemitic.”4. Semafor reports MSNBC has canceled Mehdi Hasan's news program. This article implies MSNBC canceled the show because it was a “cult favorite” which never “translated to ratings successes,” though it seems likely that Hasan's willingness to push back on Israeli talking points during this recent conflict played a role as well. Lest we forget this is the network that canceled Phil Donahue's blockbuster news program for criticizing the Iraq War.5. Just Foreign Policy's Aída Chávez reports “Sen[ator] Rand Paul is forcing a vote this week on getting US troops out of Syria. His Syria War Powers Resolution would remove all US troops – approx. 900 [US military personnel] – from Syria in the next 30 days.” Chávez highlights that “US forces have been targeted with dozens of attacks in Syria [in recent days] over US support for war in Gaza.”6. From OtherWorlds.org: the Pentagon has failed yet another audit. The mammoth Department of Defense has never passed an audit, and only even completed its first in 2018. In this most recent iteration, “the Pentagon was able to account for just half of its $3.8 trillion in assets (including equipment, facilities, etc)…[leaving] $1.9 trillion…unaccounted for — more than the entire budget Congress agreed to for the current fiscal year.” Congress is now set to allocate an additional $840 billion for the agency.7. The Intercept is out with a story that could have made headlines during the Populist Era of the 1880s and ‘90s. According to the report, Dan Osborn, a military veteran and labor leader who was a key figure in the 2021 strike against Kellogg's, is running for Senate as an independent – and leading Republican incumbent Senator Deb Fischer in the polls. Osborn told the Intercept “Nebraskans have had it with Washington. We've been starving for honest government that isn't bought and paid for…This poll shows that Nebraska's independent streak is alive and well.” The article notes Nebraska Democrats have not yet fielded a candidate in this Senate race and are considering backing Osborn. Nebraska Democratic Party Chair Jane Kleeb said many Nebraska voters tired of one-party control in the state, arguing it “Makes politicians lazy…[and] more beholden to corporate interests since they don't have to answer to voters.”8. NBC is out with a bombshell report on carbon monoxide deaths among Airbnb renters. According to the report, “NBC News has identified 19 deaths since 2013 that occurred at Airbnb properties and are alleged to have involved carbon monoxide poisoning, according to interviews with family members of victims and a review of news articles, autopsy reports, police records, and court and government documents. The company is currently facing at least three lawsuits pertaining to carbon monoxide deaths or poisonings.” Perhaps most damningly, following one carbon monoxide related death in 2014, the company made a blog post promising “By the end of 2014, we'll require all Airbnb hosts to confirm that they have [carbon monoxide detectors] installed in their listing.” The company never made good on that promise, and that post has since been deleted.9. Tesla has released its long awaited Cybertruck, and along with it, videos of the vehicle's crash testing. These are distressing to say the least. As the American Prospect notes, “the Cybertruck's body panels…are made of stainless steel…[which] is much stiffer than…ordinary [automobile body materials], which makes it dangerous. Since the 1950s at least, automakers have understood that stiffer cars are more dangerous to people inside and outside the car, because in a crash they deliver energy to other parties rather than absorbing it. In early crash test experiments with more heavily built cars, collisions often did only minor damage to the car but turned the test dummies into paste. Since then, cars have been designed with progressively more sophisticated crumple zones to absorb impact forces. Musk's boasts of a Cybertruck “exoskeleton,” if true, are a recipe for gruesome carnage.”10. Finally, former Secretary of State Henry Kissinger has died at 100 years old. A Rolling Stone obituary, which ran under the headline “Henry Kissinger, War Criminal Beloved by America's Ruling Class, Finally Dies,” argues that while Kissinger deserves to be remembered as one of “history's worst mass murderers,” he instead has been given a place of honor, even in death, among the American elite. One can only hope that his many, many victims will someday see justice served.This has been Francesco DeSantis, with In Case You Haven't Heard. Get full access to Ralph Nader Radio Hour at www.ralphnaderradiohour.com/subscribe

Being a lifelong learner in pursuit of true health and wellness is part of being age-friendly.    —Melissa Batchelor, PhD, RN, FNP, FGSA, FAAN   When it comes to managing chronic illness and even preventing it – the key lies in the power of nutrition. The impact of WHAT WE EAT and WHEN WE EAT determines the level of inflammation our bodies are dealing with everyday. Inflammation in the body means inflammation in the brain.  Today, we have the pleasure of sitting down with Haylie Pomroy, the Owner, Founder and CEO of the Haylie Pomroy Group, an integrative health and supplement company that was founded over 10 years ago with the launch of the book The Fast Metabolism Diet.  As a health strategist, renowned nutritionist and NYT best-selling author 6 times over – she shares strategies and resources to put out the flame of inflammation to protect your health and brain! Don't miss the opportunity to delve into this insightful episode ▶️ Food, Eating, and Alzheimer's Disease   Key points covered in this episode:   ✔️Pursuing ease from disease.  Learn from Haylie's incredible journey. She was on her path to becoming a veterinarian when her life took a drastic turn. A routine tonsillectomy resulted in a severe hemorrhage, almost claiming her life. This incident uncovered an autoimmune disorder where she ended up in the hospital with partial kidney failure, facing a major health crisis. She knew that something had to change. So, she pursued a degree in agriculture and soil sciences, delving into the world of biochemistry, and decided that there's got to be a way to heal metabolism, to heal what's wrong in the body and has been helping many others for 30 years.    ✔️ Food is Medicine - it's time to put power on your plate   DIET means "Did I Eat Today?" It's all about finding what you're aiming for - be it shedding some pounds, boosting your libido, or even promoting hair growth. Ask yourself: Did I consume food in a manner that supports my body in achieving those goals? If not, commit to stop eating that.    ✔️ Strategic Eating and Timing The importance of rotating your food groups. It's not good to keep eating the same thing over and over again. When we eat a variety of foods, our body releases hormones and enzymes that help us stay healthy. Our gut ecosystem thrives and gets nourished.    To maintain a strategic eating routine, aim to have three meals and two snacks evenly spaced every 3 hours.   Prioritize whole foods like berries, fish, and leafy greens  to eat as we age to reduce our risk of neurodegeneration/ neuroinflammation.   Stress drains our body of essential nutrients. If we combine intentional stress reduction techniques with eating healthy, it can have a tremendous impact on our lives. To keep a fit body and sharp mind as we grow older, it's essential to have a supportive tribe around us. Haylie is here to guide and support you to attain remarkable levels of health and energy – at any age. Become a MEMBER of Haylie's Online Community     hayliepomroy.com/member Website: https://hayliepomroy.com Online community for women over 50 Podcast – Power on Your Plate Books -  The Fast Metabolism Diet Metabolism Revolution Fast Metabolism Food Rx The Burn Book Cookbooks The Fast Metabolism Diet Cookbook Cooking For A Fast Metabolism Cookbook Courses  - Metabolism University  Fast Metabolism Coaching  App  Recipes   Stay connected: FB, Instagram, Twitter, Pinterest, YouTube Facebook: https://www.facebook.com/hayliepomroy Twitter: @hayliepomroy Instagram: https://www.instagram.com/hayliepomroy/ LinkedIn: https://www.linkedin.com/in/hayliepomroy You Tube: https://www.youtube.com/channel/UCXudxG8BNoOJ2mu-QJObgPQ  TikTok: https://www.tiktok.com/@hayliepomroy   #metabolism #foodasmedicine #brainhealth -------------------------------------------------------------------------------------------------------- About MelissaBPhD   Melissa Batchelor, PhD, RN, FNP, FGSA, FAAN. I am a nurse, nurse practitioner, nurse educator and nurse researcher with over 25 years of experience in the aging and long-term care healthcare space. You can visit my website at MelissaBPhD.com to learn more about me, how you can work with me directly, and/or support future episodes of the podcast. Within the first 18 months of launching this podcast, we reached a ranking of top 10% globally. I have all of you who've been with me on this journey so far to thank for that!    The best way you can help the podcast continue to grow is to LIKE the podcast with a thumbs up, SHARE the podcasts you like with others, SUBSCRIBE, and LEAVE A REVIEW. These things only take a minute of your time, but they really do help increase my rating and ranking; but more importantly, these actions help other people find the podcast.   For the most up-to-date news and information about the podcast and other products and services I am offering, please visit my website, sign up for my newsletter, and follow me on social media.  

PTSD and Beyond is #6 of Feedspots' 25 Best PTSD Podcasts Worth Listening to in 2023!  The PTSD and Beyond website is LIVE! Check it out! Today's topic is What We Eat from "The Daily Book of Positive Quotations" by best-selling author and editor of Minnesota Medicine, Linda Picone brings 365 affirming quotes, a daily theme, reflection, and affirmation. We greet each day a reading from "The Daily Book of Positive Quotations," with insights peppered in by Dr. Deb making the most of each page and more! Remember to subscribe, like, share with someone, and leave a review! As always, take what resonates and go beyond! In Love and Healing, Dr. Deb To learn more about upcoming #PTSDandBeyond #peersupport groups, workshops, and events, connect with us >> bit.ly/3YUsbDp To connect with Dr. Deb Lindh and more about PTSD and Beyond, visit: Website - Dr. Deb Lindh Website - PTSDandBeyond Twitter - @DebraLindh Twitter- @PTSDandBeyond LinkedIn - Dr. Deb Lindh Support PTSD and Beyond - Support us and buy us a Ko-fi cuppa

How have animal rights and the animal rights movement changed in the last few decades? How has the scale of animal product consumption grown relative to human population growth? On what principles ought animal ethics to be grounded? What features of human psychology enable humans to empathize with and dislike animal suffering and yet also eat animal products regularly? How does the agribusiness industry convince people to make choices that go against their own values? What are some simple changes people can make to their diets if they're not ready yet to go completely vegetarian or vegan but still want to be less responsible for animal suffering? What attitudes should vegetarians and vegans hold towards meat-eaters? When, if ever, is it possible to have done "enough", morally speaking? What are the things that matter intrinsically to humans and other sentient beings? What is the most complex organism that is apparently not conscious? Will we ever have the technology to scan someone's brain and measure how much pleasure or suffering they're experiencing? How uncertain should we be about moral uncertainty? What should we eat if it's eventually discovered that plants can suffer?Peter Singer is a philosopher and the Ira W. DeCamp Professor of Bioethics in the University Center for Human Values at Princeton University. His work focuses on the ethics of human treatment of animals; he is often credited with starting the modern animal rights movement; and his writings have significantly influenced the development of the Effective Altruism movement. In 1971, Peter co-founded the Australian Federation of Animal Societies, now called Animals Australia, the country's largest and most effective animal organization; and in 2013, he founded The Life You Can Save, an organization named after his 2009 book, which aims to spread his ideas about why we should be doing much more to improve the lives of people living in extreme poverty and how we can best do this. In 2021, he received the Berggruen Prize for Philosophy and Culture for his "widely influential and intellectually rigorous work in reinvigorating utilitarianism as part of academic philosophy and as a force for change in the world". He has written, co-authored, edited, or co-edited more than 50 books, including Animal Liberation, The Life You Can Save, Practical Ethics, The Expanding Circle, Rethinking Life and Death, One World, The Ethics of What We Eat (with Jim Mason), and The Point of View of the Universe (with Katarzyna de Lazari-Radek); and his writings have been translated into more than 25 languages. Find out more about him at his website, petersinger.info, or follow him on Facebook, Twitter, or Instagram.[Read more]

You've likely heard about the countless benefits of magnesium for overall health, but did you know it also plays a crucial role in sleep? As one of The 3 Pillars of VIGOR, getting sufficient quality sleep must be a nonnegotiable for anyone who wants to maintain good health. Unfortunately, many people struggle with sleep, with almost 10% of Americans taking sleep medication. One way to enhance sleep quality is by getting enough magnesium. This guide explores the connection between magnesium and sleep, covers various magnesium supplements, and helps you find the best magnesium for sleep to optimize your rest. Why Magnesium Matters for Sleep Magnesium is a vital mineral involved in over 300 biochemical reactions in the body, including nerve and muscle function, maintaining a healthy immune system, and regulating blood pressure.de Baaij, J. H., Hoenderop, J. G., & Bindels, R. J. (2015). Magnesium in man: implications for health and disease. Physiological reviews, 95(1), 1-46. One of the most significant roles magnesium plays is in sleep quality. Magnesium contributes to the production of melatonin, a hormone that regulates sleep-wake cycles, and supports the function of GABA, a neurotransmitter that promotes relaxation and sleep.Abbasi, B., Kimiagar, M., Sadeghniiat, K., Shirazi, M. M., Hedayati, M., & Rashidkhani, B. (2012). The effect of magnesium supplementation on primary insomnia in elderly: A double-blind placebo-controlled clinical trial. Journal of research in medical sciences, 17(12), 1161. Unfortunately, magnesium deficiency is quite common, with studies suggesting that up to 68% of adults in the United States do not meet the recommended daily intake.Moshfegh, A., Goldman, J., Ahuja, J., Rhodes, D., & LaComb, R. (2009). What We Eat in America, NHANES 2005-2006: Usual Nutrient Intakes from Food and Water Compared to 1997 Dietary Reference Intakes for Vitamin D, Calcium, Phosphorus, and Magnesium. US Department of Agriculture, Agricultural Research Service. A lack of magnesium can result in poor sleep quality, insomnia, and even restless leg syndrome.Hornyak, M., Haas, P., Veit, J., Gann, H., & Riemann, D. (2004). Magnesium therapy for periodic leg movements-related insomnia and restless legs syndrome: an open pilot study. Sleep, 27(5), 1040-1048. Types of Magnesium Supplements There are several types of magnesium supplements available, each with unique pros and cons: Magnesium oxide: A common, low-cost option with a high magnesium content but low absorption rate.Lindberg, J. S., Zobitz, M. M., Poindexter, J. R., & Pak, C. Y. (1990). Magnesium bioavailability from magnesium citrate and magnesium oxide. Journal of the American College of Nutrition, 9(1), 48-55. Due to its poor bioavailability, magnesium oxide may not be the best choice for sleep improvement. Magnesium citrate: More readily absorbed than magnesium oxide but may cause gastrointestinal side effects, such as diarrhea, in some individuals.Walker, A. F., Marakis, G., Christie, S., & Byng, M. (2003). Mg citrate found more bioavailable than other Mg preparations in a randomised, double-blind study. Magnesium research, 16(3), 183-191. Although it's more bioavailable than magnesium oxide, its potential side effects make it less suitable for sleep improvement. Magnesium glycinate: A well-absorbed form that is gentle on the stomach and may improve sleep quality.Cao, Y., Zhen, S., Taylor, A. W., Appleton, S., Atlantis, E., & Shi, Z. (2018). Magnesium Intake and Sleep Disorder Symptoms: Findings from the Jiangsu Nutrition Study of Chinese Adults at Five-Year Follow-Up. Nutrients, 10(10), 1354. This chelated form of magnesium binds magnesium to the amino acid glycine, which has calming effects on the brain and nervous system, making it an excellent choice for sleep improvement. Magnesium malate: Known for its energy-boosting properties, it may not be the best option for sleep.Uysal, N., Kizildag, S., Yuce, Z., Guvendi, G., Kandis, S.,

You can buy Marion's new book here: https://www.amazon.com/dp/0520343239/?ref=exp_chefaj_dp_vv_d This is her blog: https://www.foodpolitics.com/ You can follow her on Twitter @MarionNestle Marion Nestle is Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University, in the department she chaired from 1988-2003 and from which she retired in September 2017. She is also Visiting Professor of Nutritional Sciences at Cornell. She holds honorary degrees from Transylvania University in Kentucky and the Macaulay Honors College of the City University of New York. She earned a Ph.D. in molecular biology and an M.P.H. in public health nutrition from the University of California, Berkeley. Previous faculty positions were at Brandeis University and the UCSF School of Medicine. From 1986-88, she was senior nutrition policy advisor in the Department of Health and Human Services and editor of the 1988 Surgeon General's Report on Nutrition and Health. Her research and writing examine scientific and socioeconomic influences on food choice and its consequences, emphasizing the role of food industry marketing. She is the author of six prize-winning books: Food Politics: How the Food Industry Influences Nutrition and Health (2002); Safe Food: The Politics of Food Safety (2003); What to Eat (2006); Why Calories Count: From Science to Politics, with Dr. Malden Nesheim (2012); Eat, Drink Vote: An Illustrated Guide to Food Politics (2013); and Soda Politics: Taking on Big Soda (and Winning) in 2015. She also has written two books about pet food, Pet Food Politics: The Chihuahua in the Coal Mine (2008) and Feed Your Pet Right in 2010 (also with Dr. Nesheim). Her most recent book, Unsavory Truth: How Food Companies Skew the Science of What We Eat, was published in 2018 (and translated into Portuguese in 2019). Her forthcoming book with Kerry Trueman, Let's Ask Marion: What You Need to Know about the Politics of Food, Nutrition, and Health, will be published in late September, 2020. From 2008 to 2013, she wrote a monthly Food Matters column for

Marion Nestle is Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University, in the department she chaired from 1988-2003 and from which she retired in September 2017. She is also Visiting Professor of Nutritional Sciences at Cornell. She holds honorary degrees from Transylvania University in Kentucky and the Macaulay Honors College of the City University of New York. She earned a Ph.D. in molecular biology and an M.P.H. in public health nutrition from the University of California, Berkeley. Previous faculty positions were at Brandeis University and the UCSF School of Medicine. From 1986-88, she was senior nutrition policy advisor in the Department of Health and Human Services and editor of the 1988 Surgeon General's Report on Nutrition and Health. Her research and writing examine scientific and socioeconomic influences on food choice and its consequences, emphasizing the role of food industry marketing. She is the author, co-author, or co-editor of fifteen books, several of them prize-winning, most notably Food Politics: How the Food Industry Influences Nutrition and Health (2002); Safe Food: The Politics of Food Safety (2003); What to Eat (2006); Why Calories Count: From Science to Politics, with Dr. Malden Nesheim (2012); Eat, Drink Vote: An Illustrated Guide to Food Politics (2013); and Soda Politics: Taking on Big Soda (and Winning) in 2015. She also has written two books about pet food, Pet Food Politics: The Chihuahua in the Coal Mine (2008) and Feed Your Pet Right in 2010 (also with Dr. Nesheim). She published Unsavory Truth: How Food Companies Skew the Science of What We Eat, in 2018 and a book of short essays with Kerry Trueman, Let's Ask Marion: What You Need to Know about the Politics of Food, Nutrition, and Health in 2020. Her most recent book is a memoir, Slow Cooked: An Unexpected Life in Food Politics (2022). Read her full bio here Food Politics Marion.nestle@nyu.edu More Podcasts on Nutrition: Atzmi: My Body is Not My "Self" Health at All Sizes with Malka Katzenstein Hunger Games: Raising Healthy Eaters

In the last 30 years, there has been an explosion in the diversity of cuisine. But while there are more diverse and healthier food choices available than ever before, and people are becoming more aware of what they are actually eating, the science of taste is still underdeveloped compared to our other senses.John McQuaid, is a journalist and author, most recently of the book "Tasty: The Art and Science of What We Eat," which explores the biology and history of flavor from the origin of life to the modern food system. While working for the New Orleans Times-Picayune, he was the lead reporter on a Pulitzer Prize-winning newspaper series about market-driven fisheries collapses around the world and co-writer of a series that anticipated the city's near-demise by Hurricane Katrina. He has also written for other publications including Smithsonian magazine, The Washington Post, and Scientific American.John and Greg talk about the interplay of the natural, genetic and neurological aspects of taste and how this sense has evolved in our culture in the last decades. They also discuss the limitations of industrial manufacturing and artificial flavors and the obstacles to using machine intelligence to come up with new recipes.Episode Quotes:Food is a product of a particular time and place28:36: Food is very much a product of particular time and place. And to experiment radically with it is both exciting, somewhat dangerous; if you do it right, can be a real revolution. And so that's a lot of what's going on now. In flavor, they're starting to manipulate these processes, which have cultural roots, but nobody really understands how it works in terms of the flavors it produces because flavors are so complicated. Just the biochemical makeup of them, in addition to how we experience them, is very poorly understood.12:02: Over time, we learned to integrate and create more complicated experiences around food that could turn bitterness into something that was a plus rather than a minus.Can we use machine intelligence to come up with new recipes?44:15: To create new cuisine, you need to build on existing traditions and experiment, and it's a constant, never-ending process that's underway. And it's a live process. It requires human beings trying different things and tasting different things. And they might get some clues from looking at how computers would suggest putting certain flavors together. But until you actually do that in a kitchen, you're not really going to know what works and what doesn't.Show Links:Recommended Resources:“Tasty: The Art and Science of What We Eat” Book by John McQuaidGuest Profile:Professional Profile at the Wilson CenterJohn McQuaid's WebsiteJohn McQuaid on LinkedInJohn McQuaid on TwitterHis Work:Articles on Scientific AmericanArticles on ForbesTasty: The Art and Science of What We EatPath of Destruction: The Devastation of New Orleans and the Coming Age of Superstorms 

Whether you're listening to this at the start of the New Year or at some other time, chances are your question is the same..."How can I get my body to the place that I feel good all the time? What in the world can I eat that will be enjoyable and  help me to feel great so that I'm able to do the things I dream of in life?"So today we're sharing some of the exact foods we eat, for you to see just how happy whole food plant based living can, and should be.

In Singapore, race is closely tied to identity, and racial categories are commonly used in policymaking. With the rising number of inter-racial marriages in the country, is there a need to better represent and account for those with mixed race heritage? In the final episode of the third season, host and Associate Director at the Institute of Policy Studies Liang Kaixin chats with Shane Pereira, Research Associate at IPS Social Lab and Dave Parkash, an F&B business owner who was at the centre of a viral racist incident involving a polytechnic lecturer in 2021. They reflect on the Chinese, Malay, Indian and Others (CMIO) categorisation in Singapore, the difficulties they face as biracial individuals, and how they think Singaporeans could be more racially inclusive. Find out more about biracialism in Singapore: Today (11 June 2021): My mixed-race children and I have been subjected to racist remarks. How can we do better, Singapore? Vice (17 January 2020): What It's Like to Grow Up Biracial In Singapore Rice Media (29 November 2019): Someone Once Said to Me, “You Look Good For A Half-Indian Guy” About our guests: Shane Pereira Research Associate IPS Social Lab Shane is a Research Associate at IPS Social Lab. He specialises in applied ethnography and social research methods, and holds qualifications in Sociology and social research methods, which he taught for the last 11 years in both the NUS and King's College London. He also taught Cognitive Processes and Problem Solving in Republic Polytechnic.Shane's research focus centres on issues of diversity, pluralism, and multiculturalism. His current research interests include ethnographic methodology, in-work poverty in the gig economy, intergenerational poverty, social and cultural diversity, and Singapore's religious landscape.He also has a keen interest in the social construction of cults, sects, and other minority religions. Dave Parkash F&B Business Owner Dave is co-founder and co-owner of a restaurant in Singapore. He graduated with a bachelor of science in International Business Management from Newcastle University London. He is experienced in Business Development and has previously made several ventures in the F&B scene. Dave has previously been invited to speak on the issue of race in Singapore on CNA's On The Red Dot: Who We Are, What We Eat. On Diversity is a podcast inspired by the Institute of Policy Studies Managing Diversities research programme. In each episode, we chat with guests to explore what diversity means to them, the changes they are making, and the changes they hope to see in an increasingly fragmented society. More from On Diversity Season 3 Episode 8: Pregnancy and Maternity Discrimination with Sher-li Torrey, Founder of Mums@Work and Kalpana Vignehsa, Senior Research Fellow at IPS Season 3 Episode 7: Palliative Care for the Young and Old with Dr Chong Poh Heng, Medical Director at HCA Hospice Limited and Tay Jia Ying, an end-of-life doula and Founder of Happy Ever After Season 3 Episode 6: Social Worker Burnout with Louis Ng, MP for Nee Soon GRC and Cindy Ng-Tay, Director of Home at Children's Aid Society Season 3 Episode 5: Leaving the Law Profession with Andrew Chan, Partner at Allen & Gledhill LLP and Michelle Yeo, Of Counsel at LVM Law Chambers LLC Season 3 Episode 4: Racism at Work with Dharesheni Nedumaran, Head of Diversity, Equity and Inclusion, APAC, at Mediabrands and Shamil Zainuddin, Research Associate at IPS Social Lab Season 3 Episode 3: Ableism at Work with Cassandra Chiu, a vision impaired counsellor and advocate for PWDs, and Justin Lee, Senior Research Fellow at IPS Season 3 Episode 2: Ageism at Work with Heng Chee How, Deputy Secretary-General of the National Trade Union Congress (NTUC), and Associate Professor Helen Ko of the Master & PhD in Gerontology Programmes at the Singapore University of Social Sciences (SUSS) Season 3 Episode 1: Sexism at Work, with Corinna Lim, Executive Director of the Association of Women for Action and Research (AWARE) and Simran Toor, Chief Executive Officer at SG Her Empowerment Limited (SHE)  See omnystudio.com/listener for privacy information.

Welcome to the launch of season #8! The new school year brings new teachers, new schedules, and new expectations, plus sports and after-school activities. And with that comes the need for nutrition that supports kids' brain function, and helps with memory, focus, and attention. When it comes to brain foods for kids, there are a ton of options, but they're not always the easiest to prioritize especially if you have picky eaters.    In this episode, I sat down with Mark Brooks, co-founder, and co-CEO of Brainiac Foods, a company dedicated to supporting the whole family's brain development, performance, and health. Launched in 2018 with Jonathan Wolfson, Brainiac Foods is on a mission to help families get critical nutrients scientifically proven to support brain health and wellness in every day, delicious foods. Mark and I talk about what the latest research shows about kids' brain health, the critical nutrients kids need, and what the gut has to do with the brain. Mark also explores a list of brain foods for kids and easy, creative ways to get them into your kid's diet.  Welcome 3:50 Let's talk about your story! 6:09 How did Brainiac Foods come to be? 9:53 What does research show about kids' brain health today? 9:53 What are the brain nutrients most kids are missing?  15:36 We know gut health is related to brain health, but what do parents need to know? 20:38 What are the best brain foods for kids? 24:36 Are there other nuts and seeds that are good for the brain? 25:37 What are the best fruits and vegetables for brain health? 26:18 What about oats and quinoa? 27:11 What are your favorite ways to get more brain-healthy foods in our kids' diets?  30:56 What does Brainiac Foods offer? LINKS MENTIONED IN THE SHOW Mark mentions the What We Eat in America report. Learn more about Mark and Brainiac Foods at BrainiacFoods.com. Follow Brainiac Foods on Instagram and Facebook. FROM OUR PARTNERS Kids Cook Real Food eCourse The Kids Cook Real Food eCourse, created by a mom of 4 and a former elementary school teacher, is designed to build connection, confidence, and creativity in the kitchen. The course includes 30 basic cooking skills, 45 videos including several bonuses, printable supply and grocery shopping lists, and kid-friendly recipes. The course is designed for all kids ages 2 to teen and has three different skill levels. More than 18,000 families have taken the course and The Wall Street Journal named it the #1 cooking class for kids. Sign up now for the Kids Cook Real Food ecourse and get a free lesson for being a “Food Issues” listener. Thrive Market Thrive Market is an online membership-based market that has the highest quality, organic, non-GMO, healthy, and sustainable products. From groceries, clean beauty, safe supplements, and non-toxic home products to ethical meat, sustainable seafood, clean wine, and more, Thrive Market is where members save an average of $32 on every order! Through Thrive Gives, every paid membership sponsors a free one for a low-income family. Join Thrive Market today and get 25% off your first order and a free gift. 

Pioneer, path breaker, field builder. These are all descriptions that apply to our guest today, Dr. Marion Nestle. Marion Nestle is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health emerita at New York University. She has been a major force in food policy for decades, partly because she is a brilliant communicator and a prolific author. Her groundbreaking book, "Food Politics," has been published in several editions. Another book, "Unsavory Truth: How The Food Companies Skew The Science of What We Eat," is a classic. And this just begins the list. But today we're talking about Marion's newest book, which is a memoir called, "Slow Cooked: An Unexpected Life in Food Politics". It offers an unprecedented look into the life, the thinking, and the passions of one of the top figures in the field. Interview Summary   You've had an amazing journey to get to where you are. People know a lot about what you've done at the point where you became an academic started publishing, and things started showing up in the field, but an awful lot happened before that that led up to the academic part of your life. I'd like to have you tell us a little bit about that, if you would.   I called the book "Slow Cooked," because it took me forever to develop a career. In looking back on it and in writing this book, I realized that I was a woman of my time. I grew up in the 1950s when expectations for women were extremely low. Women weren't expected to do anything except get married and have children, which I did. I was fulfilling societal expectations. I worked very hard and was pretty unhappy about all of that because doors seemed so closed. I grew up in New York, and my family moved to Los Angeles when I was 12. I went to an academic high school where everybody went to college, but you were not expected to do anything or to use your college education to create a career. You were expected to find a husband, get married, and have children, and that is what I did.   So then what led you from that to the academic world?   Well, I wasn't very good at being a housewife, and I found it hard to be home with young children all the time. I had a lot of growing up to do, and my poor kids and I grew up together. But I stayed home with the children for a couple of years and it was not a happy experience. I think that was the time in my life when I was close to being clinically depressed. I had friends who said, "You have just got to go back to school." Well, I didn't know what else to do. I thought that was probably good advice, I had very good grades as an undergraduate. So, I was able to get into a graduate program and went back to school when my children were six months and two years old and somehow survived that. Looking back on it, I don't know how I did. That was the beginning of a long, slow progress towards a career. I went to graduate school because I wanted to make sure I had a job at the end of it. I trained to be a laboratory technician and got a job when I finished college. But even in graduate school, I didn't take what I was doing very seriously. I wasn't treated as if I was a serious student. I was told that the only reason they were giving me a fellowship was because no men had applied that year. I thought, "Well, nobody's going to take me seriously, I'm not going to take myself seriously either. I'm just going to do this." And at the end of it, I knew I would have a job.   So what happened that got you interested in academic life, and food issues in particular?   The transition was on my first teaching job. I went to Brandeis University as a postdoctoral fellow. By that time I was divorced and remarried. My husband had a job in Boston. I got a job as a postdoctoral fellow with Brandeis. That led to what I call the swimming pool epiphany, which was a realization in a moment that I could not have an academic career as a bench scientist and handle two young children at the same time. There were women who could do that, but I was not one of them. I was a bench scientist, and working in a developmental biology laboratory. My kids had swimming lessons at Brandeis on Saturday morning. I stayed home with them, because my husband had his own job. He was an assistant professor at Harvard, and he had to work on weekends to keep up with his work. One day there was a much longer swimming lesson for some reason, so much longer that I thought, "Well, I'll just go to my lab. And there won't be anybody there, and I might actually be able to get a little work done." I walked into my lab on a Saturday morning and everybody was there, everybody! The lab director, his wife, the lab technician, the graduate students, the other postdocs, everybody was there except me. I didn't even know that people were there on Saturday morning. I thought, "Oh, okay, this is why everybody treats me like I'm not getting any work done." And, "Oh, okay, THIS IS WHY I'm not getting any work done." That was the end of my lab career. I started looking for a teaching job right away. I knew I couldn't do it. So I took a teaching job at Brandeis, and learned how to learn, which was very useful. On my last year at Brandeis, I got handed a nutrition course to teach. As I like to describe it, it was like falling in love and I've never looked back.   That is so interesting. And What happened after Brandeis?   Well, after Brandeis, my husband got a job at UCSF in San Francisco. I went along as an accompanying spouse, not really realizing the terrible political position that I was in - because I had gotten a job because I was my husband's wife. The job seemed fantastic, I was a halftime associate dean for human biology programs, and then the other part of my time I was teaching nutrition to medical students. I was able to keep that going for eight years, until it and the marriage fell apart at the same time. Then I went to public health school, and actually got credentialed in nutrition. I did a master's in public health nutrition at the University of California, Berkeley. And then, when the UCSF job ended, I went to Washington for two years with a very fancy title: Senior Nutrition Policy Advisor in the Department of Health and Human Services. There I edited the 1988 Surgeon General's report on nutrition and health.   That was a landmark report. But there's a question I'm dying to ask, what was it about nutrition that made you fall in love with the field?   Oh, it was so much fun! It was so much more fun than molecular biology and cell biology. For one thing, the papers were so much easier to read. When I first started teaching undergraduate nutrition, I could give undergraduate students original research papers in nutrition and they could critically evaluate those papers - almost without knowing very much about science. They could see that the number of study subjects was very small, that the studies weren't very well controlled, that there were all kinds of other factors that could've influenced the outcome of those studies. I thought this is just the best way of teaching undergraduate biology I could think of, because everybody could relate to it in a very personal way. It was really fun to teach. Still is.   You're a very gifted communicator. So I can imagine how you would enjoy teaching. You've had an interesting journey through the nutrition field itself, having started at kind of the basic level, with a biological background, teaching about research papers in the field, and then transitioning to having this major focus on the policy side of things. I'm imagining that time in Washington you just discussed was pretty influential in that. Is that right?   Oh, it certainly was. You know, I took the job because I was told, "If you're interested in nutrition policy, this is the place to be." I was in the Office of Disease Prevention and Health Promotion, which is responsible for a large number of very important public health initiatives. And I thought the Surgeon General's report was really worth two years of my time. I ended up writing most of it, and certainly editing a great deal of it. It was an education in how politics works. I had come from Berkeley, where we didn't really understand the difference between Republicans and Democrats. We thought both of them were mainstream, and didn't really get it. Oh, I learned the difference very quickly. It was an education in how Washington works; what you can say and what you can't say; how you get things done politically; how you try to work across bipartisan lines, but how difficult that can be. Also, I met people in agencies who ended up being extremely helpful in later stages of my career. If I had a question, I knew who to ask. I was on committees, I was just really involved in a great deal of nutrition-policy activities in Washington during that two-year period. It was a very steep learning curve, and one that I consider immensely valuable.   And was it during that period where you came to develop a richer view of the influence of food industry on the way food policy decisions are made?   On the first day of my job in Washington, I had just arrived from California. The director of the office I was in explained that even if the research showed that eating less meat would be better for health, the Surgeon General's report could never say "Eat less meat." Because that was a politically impossible statement. The Department of Agriculture would complain to Congress, and the report would never be able to come out. That was, as I am fond of saying, no paranoid fantasy. It was absolutely true. An enormous part of my job in Washington was to fend off the Department of Agriculture official who was most interested in making sure that the Surgeon General's report did not say one negative word about red meat. And of course, it didn't. It said, "Eat less saturated fat," and you were supposed to know that saturated fat is a euphemism for meat.   The role you played was really phenomenally important, and that document that you worked two years on was really very important at the time. So what did you do after that?   Well, I discovered quite early in my time in Washington DC that I was not suited for a Washington DC career. I tend to be outspoken and say what I think, and that's really not acceptable in those circumstances. I was constantly getting my boss in trouble for things that I said. I discovered quite quickly that in addition to the Republican and Democrat split in Washington, there was a split between people who liked New York better than Washington, and those who liked Washington better than New York. I quickly discovered that going to New York would be going home, in a sense. I started looking for jobs in New York right away. After a year or so, the job chairing the Home Economics Department at NYU came up. I applied for it, and happily got it.   Boy, that term - home economics - really brings you back, doesn't it?   It does, and I thought it was hilarious, because here I was with a degree in molecular biology, and another one in public health nutrition. I was coming to chair a Department of Home Economics. Couldn't believe they still existed. I had been hired to change the department into something more appropriate for the 20th, if not the 21st century. And I didn't realize how hard that was going to be. But it was actually the only job I got, so I was happy to do it. It was in New York; it was in The Village; it was at NYU. Which was, at the time, kind of a third-rate institution, but with a commitment to improve dramatically. Which it did very, very quickly, over the next several years. It was very exciting to be part of that development. And of course, eventually the department shifted from home economics to food studies and nutrition, which is what it is now.   When you bring up home economics, it reminds me of being in high school in South Bend, Indiana, where the girls went to home economics classes and the boys went to shop class and learned to do woodworking and things. What a difference there is today.   I was happy to learn how to cook. I think they should bring cooking back. It's a great thing to know how to do, and it certainly improves the quality of food that you eat at home. That's where I learned to cook - in home economics, in junior high school. But the home economics department that I inherited had 25 different home economics programs run by five faculty. It was so absolutely amazing, and there was much work to be done to kind of clean up some of that. Fortunately, I had a lot of administrative help, because the university was improving rapidly, and it wanted that department to improve too.   You're so right about cooking and how important the skill it is. I do a lot more cooking these days than I do woodworking or using a drill press. I wish I could have gone with the girls into that home economics class back then.   Well, I wish I could've gone to the shop, I would've loved to know how to fix cars.   Ahh, there you go. So at NYU, you created, I think, what was the first university program in food studies, is that right?   The first one called "Food Studies." There was a program at Boston University in gastronomy that had been kicked off by Julia Child and Jacque Pepin, but I knew that gastronomy would not work at a rapidly-improving university that took its academics very seriously. But there were, at NYU, a great many programs with "Studies" in their title. And I thought if we had food studies, we could get away with it. And we did. We were very, very fortunate in being able to do that, because a program in hotel management that the department ran was being taken away from us and transferred into another school. And it was an extremely lucrative program, and everybody felt very sorry for losing the income from that program. And so, when we came up with the idea of food studies, once people got over the initial question, "What's that?" And we were able to explain to them that food is a multi-trillion-dollar-a-year industry; the major public health problems in the world are connected to food; agriculture is connected to food; climate change is connected to food - in fact, practically any problem you can think of is connected to food in some way. Then we were permitted to go ahead and do that. We were very, very fortunate in creating a new field, because the "New York Times" wrote about the program the week after New York State approved it. The most amazing thing happened! We had people in our offices that afternoon holding up copies of the clipping and saying, "I've waited all my life for this program." In a sense, we created the program that many of us wish we could've taken when we went to school, because it's a program about food and culture. It now has agricultural components in it, although it didn't at the beginning, but it does now. It's kind of food and everything. Our students love it, they all come into the program wanting to change the world through food, and I'm greatly in favor of encouraging them to try to make the world better through food. I think it's a great way to do it.   I found the same thing in my teaching. The students are so keen on these issues, they get more sophisticated and knowledgeable every year. Interest in food and climate change, like you said, is just booming. And boy, it's really heartening to know that there are so many young people interested in taking on this issue. And thanks to you and others who started those early programs that really paved the path for everything that exists today. Let me ask you about your book "Food Politics", which is really a classic. What inspired you to write that?   I had gone to a meeting at the National Cancer Institute in the early 1990s, and it was about behavioral causes of cancer, mostly cigarettes. This was my first meeting with the main anti-smoking physicians and scientists who were taking extremely activist positions against smoking. They did slideshows, and the slides showed cigarette-company marketing in remote areas of the world: the jungles of Africa, and the high Himalayan mountains. One of the presentations was about marketing to children, and showed pictures of the Joe Camel ad everyplace where kids hang out. I was kind of stunned by it. Not because I didn't know that cigarette companies marketed everywhere, and marketed to children. I did know those things, but I had never paid any attention to it. I had never systematically thought about it. Cigarette advertisements and advertising was so much a part of the landscape at that time that it was unnoticeable. It just kind of disappeared into the woodwork. I walked out of those presentations thinking, "We should be doing this for Coca-Cola!" We nutritionists should be looking at the companies that are marketing products that are not particularly healthful, and looking at how they're doing it. So, I started paying attention. I started looking at food-industry marketing, fast-food marketing, soda marketing everyplace I went. And I started writing articles about it. In the late 1990s, I had a sabbatical coming up, I needed a sabbatical project, and by that time I had figured out that NYU valued books. I had been trained in molecular biology, where the only thing that's valued is original research in very prestigious journals. But NYU values books, it's very humanities-based. So, I thought I could take those articles and put them together into a book. That's where "Food Politics" came about. It was a little bit more complicated than that, but that was basically the origin of "Food Politics".   It is one amazing book, and it had so much influence on generations of students, and researchers, and advocates. And I thank you for writing it. It really has had a big impact.   Well, thank you for that. I have to say, I thought I was just stating the obvious.   Well, obvious to you, maybe, because you had the insight to look into these things before other people did. You really were a pioneer there. A lot of people believe that the job of an academic is to do their research, do their scholarly work, do their teaching, and then that's it. Not to go out and try to change the way the public thinks about things, talk to the press, try to change policies, and do things like that. The thought is, once you stray into that territory, you're biased toward a certain point of view and you lose your objectivity as a scientist. Now, I certainly don't believe that's the case, and boy, if anybody epitomizes that sort of philosophy, it's you. How did you sort that through in those early days, as your work was moving into the advocacy arena?   Well, I think there were two things that happened. One was that I went into a department that did not have laboratories. So laboratory science was out of the question. I had to find something to do as an academic where I could publish in scholarly journals. And yet, I wasn't doing original kinds of research, so I had to solve that problem. But the other was the miracle of NYU: they hired me as a full professor with tenure. I had tenure! I could do anything I wanted without fear of reprisals, or without fear of being fired because I was saying something that would offend someone. I have to say, never in my 30 years at NYU did anybody ever suggest that I keep my mouth shut. So it was absolutely the right place for me, and, I guess, the right time. But I had, I guess, they are biases. I had them for the beginning. I think it would be better if people ate more healthfully. I think it would be better if we had a food system that was better for climate change. I think it would be better if people ate diets that reduced hunger, and reduced their risk of chronic disease. I think those are values that are really important. To be able to do work that promotes those values made perfect sense to me. You know, I realize that I'm looked at as incredibly biased. I never get appointed to federal committees, and I have not been invited to the forthcoming White House conference, because I'm considered much too controversial. I've always found it ironic that people who work for food companies or who think that food-company marketing is perfectly appropriate are not considered biased. That's the world we live in.   You know, it's interesting how the academic world construes the concept of impact, and journal articles, and how many times people cite your articles. The outside world might look in on that definition of impact and just think it's ludicrous. You think of impact in a different way, and I do as well. If you're able to harness the work that occurs in the academic world in order to create the kind of social changes that you're talking about you really are kind of maximizing the potential of what exists inside the academic world. Do you agree with that?   Oh, absolutely, it's publish or perish, and I quickly discovered that food studies was a wonderful umbrella for the kind of work that I wanted to do. And it valued books, it values articles, opinion pieces. I mean, the way I describe my work is I write heavily-footnoted editorials. These're opinion pieces that're backed up by large amounts of science. I think that's a valuable contribution. I'm not able to measure the kind of impact that I have. I have no idea what it is, and I don't know how to measure it. But I'm doing the kind of work that feels good to me. I'm doing work that I feel good about and I feel is worthwhile. I hope that other people will pick it up, and that students will follow in footsteps. And one of the reasons for writing the memoir was to encourage students, no matter what field they're in, to get some idea that they can do these kinds of things, it's okay. You can get paid for it!   That's not to mention changing public opinion or putting pressure on political leaders to do things outside of industry influence, and things. You know, it reminds me of an op-ed you and I wrote together in the "New York Times" some years ago, on the World Health Organization and the stance it was taking on sugar. Those things need to be made public, people need to know about those. And sometimes academics are in a pretty good position to highlight some of those really important issues.   Oh, absolutely, and all of that research skill that we have, all of those references and citations give a credibility to the kind of work that we do that is pretty unimpeachable. You know, I'm often attacked for my opinions. But never on the research that backs them up, which is kind of interesting. You may not like what I say, but I've got evidence to back it up.   Yes! Speaking of attacks, over the years, I've had so many of these sort of things. Some really nasty and threatening and some a little more humorous. I remember somebody once sent me a letter that said they wished a pox on my house. I wasn't sure what I was to do with that. Like, I mean, should I go to Home Depot and buy a pox detector? I didn't really know what to do. Heck, you must've had a ton of that kind of stuff. Has that ever bothered you?   Well, you would be amazed at how little of it I've gotten. I mean, there was one right at the beginning when "Food Politics" came out, there were a lot of attacks. "Doesn't she know anything about personal responsibility," and "Who is she to tell people what to eat," and that kind of thing. And then the famous letter from a lawyer saying I maligned sugar by saying that soft drinks contain sugar, when I, of all people, should've known that they don't contain sugar, they contain high-fructose corn syrup. Which I thought was hilariously funny, because high-fructose corn syrup is a form of sugar. But nothing ever came of it. I've heard remarkably little overt criticism or that kind of thing. What I have heard from people is I talked to one person who said he was hired by a soda company to track every single thing I was writing and then develop positions that the soda industry could use to refute what I had said. But I didn't know anything about that until that confession later on. I was kind of amazed. He got paid to do that! Yeah, I thought that was pretty good.   That's so interesting, so you're creating jobs. Back to that time you were in government, working on the Surgeon General's report, you were noting a lot of influence by the food industry on nutrition guidelines, nutrition policies, etc. If we fast-forward to today, do you think nutrition guidelines, nutrition policies, are less influenced by the food industry?   Absolutely not. Of course they're still influenced. You can look at it in the dietary guidelines. They still talk about salt, sugar, and fat. They don't talk about the foods that those substances come from. They're still very cautious about advising less of any particular agricultural product, because the pushback is enormous. The meat industry is enormously influential over government policy. I mean, we have government agencies that are captured by corporations. We see this in many, many fields, but it's certainly true in food. Everybody is worried about the FDA these days because of its cozy relationships with food companies. I just did a blog post this week on user fees. I don't think the FDA should be getting its money for doing inspections of food corporations from the corporations it's inspecting. They can't possibly do that in an independent way. The Department of Agriculture has long been infamous for working for the meat and dairy industries. The food industry likes the perks it gets, doesn't want them changing, and it uses the political system in the way that all corporations use the political system. I think there's more recognition of food-industry influence over what we eat and how we eat, and that's very gratifying.   Are there things you think could be done to lessen this influence, if you could wave the magic wand?   Yes, get rid of Citizens United to start with, so that corporations can't buy elections. I think there's a lot we could do. I think we need an agricultural system that is focused on public health, not on growing commodities that feed animals and fuel automobiles. I think one of the greatest travesties in the food system is that 30 or 40% of United States corn is used to make ethanol. That's just shocking. In a world in which food is a really big issue, we should be growing food for people, not for automobiles, and not nearly as much for animals. You know, and I think there're all kinds of policies that would promote public health in a way that we really need promoting. We need universal school meals; we need a healthcare system, that would be nice; and we need an agricultural and food system that is focused on reducing hunger and reducing chronic disease, particularly obesity-related chronic disease, which the government doesn't want to touch. Because touching it means putting some limits on what food companies can do. I don't think that food companies should be permitted to market junk food, especially to children.     Bio   Marion Nestle is Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University, in the department she chaired from 1988-2003 and from which she retired in September 2017. She is also Visiting Professor of Nutritional Sciences at Cornell. She holds honorary degrees from Transylvania University in Kentucky and the Macaulay Honors College of the City University of New York. She earned a Ph.D. in molecular biology and an M.P.H. in public health nutrition from the University of California, Berkeley. Previous faculty positions were at Brandeis University and the UCSF School of Medicine. From 1986-88, she was senior nutrition policy advisor in the Department of Health and Human Services and editor of the 1988 Surgeon General's Report on Nutrition and Health. Her research and writing examine scientific and socioeconomic influences on food choice and its consequences, emphasizing the role of food industry marketing. She is the author, co-author, or co-editor of fourteen books, several of them prize-winning, most notably Food Politics: How the Food Industry Influences Nutrition and Health (2002); Safe Food: The Politics of Food Safety (2003); What to Eat (2006); Why Calories Count: From Science to Politics, with Dr. Malden Nesheim (2012); Eat, Drink Vote: An Illustrated Guide to Food Politics (2013); and Soda Politics: Taking on Big Soda (and Winning) in 2015. She also has written two books about pet food, Pet Food Politics: The Chihuahua in the Coal Mine (2008) and Feed Your Pet Right in 2010 (also with Dr. Nesheim). She published Unsavory Truth: How Food Companies Skew the Science of What We Eat, in 2018.  Her most recent book, with Kerry Trueman, Let's Ask Marion: What You Need to Know about the Politics of Food, Nutrition, and Health, was published in September 2020.  Her forthcoming book with University of California Press is a memoir to be published in 2022.

Since watching a scary movie can be so stressful and even unpleasant – why do people do it? This episode begins with a discussion on why people watch them and the benefits of doing so. http://www.sciencedaily.com/releases/2007/07/070725152040.htm We all make food choices every day. And a lot of things influence those choices which can make it difficult to eat a healthy diet.  To help understand how to make better food choices and resist those negative influences is Marion Nestle, PhD. Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University, and she has researched and written several books about food, nutrition and the politics of food – including Unsavory Truth: How Food Companies Skew the Science of What We Eat (https://amzn.to/2EUTGbm) She also has a rather simple way to lose weight you likely want to hear.  Millions of us sit at a computer almost all day – and nothing could be worse! When we slouch and strain our neck and do all the other things we do, it cause all sorts of physical problems. Plus, when you spend a lot of time looking down at your phone, that's not helping either. Joining me to give some expert advice on what to do about this is Erik Peper. He is a professor of Holistic Health at San Francisco State University and co-author of the book Tech Stress: How Technology is Hijacking Our Lives, Strategies for Coping, and Pragmatic Ergonomics (https://amzn.to/2QEyZCS). What makes it more likely that you get pulled over by the police? Yes, speeding is the obvious reason but you can also get pulled over because of your position in relation to the other cars as well as other factors. Listen to hear some advice on how to improve your chances of not getting pulled over by the cops. Source: Interview with Eric Peters of https://www.ericpetersautos.com/ PLEASE SUPPORT OUR SPONSORS! With Bambee, get access to your own dedicated HR Manager starting at just $99 per month! Go to https://Bambee.com RIGHT NOW and type in Something You Should Know under PODCASTwhen you sign up - it'll really help the show! Start hiring NOW with a $75 Sponsored Job Credit to upgrade your job post at https://Indeed.com/SOMETHING  Offer good for a limited time. Redeem your rewards for cash in any amount, at any time, with Discover Card! Learn more at https://Discover.com/RedeemRewards https://www.geico.com Bundle your policies and save! It's Geico easy! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Marion Nestle (@marionnestle) is the Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University, and the author of Food Politics, Soda Politics, and Unsavory Truth: How Food Companies Skew the Science of What We Eat. What We Discuss with Marion Nestle: How food companies pay for research studies that distort science in their favor — at the expense of even the most health-conscious consumers among us. Why it's important to remember that food companies are businesses geared toward making money for their stockholders -- not service agencies operating in the public's best interests. Food companies band together to lobby Congress for laws that allow biased, industry-funded "research" to influence consumer habits with deceptive marketing language. When Marion tracked 168 food company-funded studies, she discovered that 156 concluded with results favorable to the sponsors' interests, and only 12 ended up with unfavorable results. The many ways food marketers mislead consumers and how to protect yourself and your family from this never-ending barrage of deception. And much more... Full show notes and resources can be found here: jordanharbinger.com/713 Sign up for Six-Minute Networking -- our free networking and relationship development mini course -- at jordanharbinger.com/course! Miss the show we did with Dennis Carroll, the former USAID director for pandemic influenza and emerging threats? Catch up with episode 320: Dennis Carroll | Planning an End to the Pandemic Era here! Like this show? Please leave us a review here -- even one sentence helps! Consider including your Twitter handle so we can thank you personally!

Woman And Children's Health - Anna Maria Clement, PhD | Michelle Perro, MD |Beth Lambert Anna Maria Clement, PhD, L.N. • https://hippocratesinst.org/ • Book - Healthful Cuisine: Accessing the Lifeforce Within You Through Raw and Living Foods Michelle Perro, MD • http://www.gmoscience.org. • Book - What's Making our Children Sick Beth Lambert • http://www.EpidemicAnswers.org • Book – Brain Under Attack #ChildrensHealth #WomensHealth 00:00:00 54% Of American Children Have Illness Today00:18:14 Chemicals And Kids - Paying The Price00:26:01 We've Destroyed The Microbiome 00:37:04 Does 100% Organic Prevent Pesticide Exposure01:07:08 Seaweed And Iodine01:14:34 Decreasing Age Of Puberty in Children01:26:16 Do Antibiotics Affect Menopause?01:37:51 The Medical Model Is Not Designed For Children01:49:10 What We Eat vs What Our Ancestors Ate 02:07:16 Negative Electrons In The Ocean Anna Maria Clement is the Co-Director of Hippocrates Health Institute where she's facilitated the implementation of progressive natural health treatments and programs to thousands of people from around the world.  For more than 40 years Dr Clement has been an international leader in the progressive health movement. Prior to coming to the United States to join Hippocrates, she was the Director of Sweden's Brandal Health Center in Stockholm, an internationally recognized and highly regarded center for health recovery. Her work is primarily focused on the lifestyle required to prevent disease, enhance longevity, and maintain vitality. She speaks seven languages, travels the world to lecture on natural health methods, and she's the author of several books, including Healthful Cuisine.  To Contact Dr Anna Maria Clement Go to  hippocratesinst.org Michelle Perro, MD is a veteran clinician with nearly four decades of experience in both pediatrics as well as in integrative medicine treating both children and their families.Her career began in Pediatric Emergency Medicine winding its way into integrative medicine over the past 20 years.  She has been director of a Pediatric Emergency Department in NYC and spent over a decade at UCSF Benioff Oakland Children's Hospital.  Dr. Perro has been a tireless advocate regarding the role of GM food and their associated pesticides centered on their effect on children's health.   With chronic disorders among American children reaching epidemic levels, hundreds of thousands of parents are desperately seeking solutions to their children's declining health. What's Making Our Children Sick? convincingly explains how agrochemical industrial production and genetic modification of foods is a culprit to this epidemic. To Contact Michelle Perro, M.D Go to  GordonMedical.com/ Beth Lambert  is a teacher, author and former healthcare consultant.As a consultant, she worked with pharmaceutical, medical device, diagnostic and other health care companies to evaluate industry trends.  Most recently, she co-authored Brain Under Attack:  Does your child have rages, OCD, tics, aggressive behavior, prolonged tantrums and/or anxiety? Is your child exhibiting sudden behavioral changes or a developmental regression? Your child may have PANS Brain Under Attack:is A Resource for Parents and Caregivers of Children with PANS, PANDAS, and Autoimmune Encephalitis.  In 2009, Beth founded Epidemic Answers.org  Epidemic Answers, a 501c3 nonprofit organization dedicated to educating the public about the epidemic of chronic illness affecting our youth, and helping parents connect with other parents and appropriate healthcare providers. Beth currently serves as Executive Director.  To Contact Beth Lambert - Go to EpidemicAnswers.org CLICK HERE - To Checkout Our MEMBERSHIP CLUB: http://www.therealtruthabouthealth.com • Social Media ChannelsFacebook: https://www.facebook.com/TRTAHConferenceInstagram : https://www.instagram.com/therealtruthabouthealth/ Twitter: https://twitter.com/RTAHealth Linkedin: https://www.linkedin.com/company/the-real-truth-about-health-conference/ Youtube: https://www.youtube.com/c/TheRealTruthAboutHealth    • Check out our Podcasts  Visit us on Apple Podcast and Itunes search:  The Real Truth About Health Free 17 Day Live Online Conference Podcast Amazon: https://music.amazon.com/podcasts/23a037be-99dd-4099-b9e0-1cad50774b5a/real-truth-about-health-live-online-conference-podcastSpotify: https://open.spotify.com/show/0RZbS2BafJIEzHYyThm83J Google:https://www.google.com/podcasts?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS8yM0ZqRWNTMg%3D%3DStitcher: https://www.stitcher.com/podcast/real-truth-about-health-live-online-conference-podcast • Other Video ChannelsYoutube:https://www.youtube.com/c/TheRealTruthAboutHealthVimeo:https://vimeo.com/channels/1733189Rumble:  https://rumble.com/c/c-1111513 Facebook:https://www.facebook.com/TRTAHConference/videos/?ref=page_internal Disclaimer:Medical and Health information changes constantly. Therefore, the information provided in this podcast should not be considered current, complete, or exhaustive. Reliance on any information provided in this podcast is solely at your own risk. The Real Truth About Health does not recommend or endorse any specific tests, products, procedures, or opinions referenced in the following podcasts, nor does it exercise any authority or editorial control over that material. The Real Truth About Health provides a forum for discussion of public health issues. The views and opinions of our panelists do not necessarily reflect those of The Real Truth About Health and are provided by those panelists in their individual capacities. The Real Truth About Health has not reviewed or evaluated those statements or claims. 

Your best self comes with peace throughout your entire body so I brought a guest on the podcast today for more on anxiety and am also giving you an anxiety self care checklist as a bonus!You are no stranger to this conversation around stress, anxiety, depression and all things mood-related as they relate to the gut.We are constantly talking about them in the A Gutsy Girl community because they are 100% part of you healing your gut; or vice-versa.The good news is that I have so many awesome experts to help address both to continue providing information for you to utilize in the best way possible.Anxiety Self Care Checklist {Episode 46 with Kerri Axelrod}Click HERE to save this episode for later.ResourcesVagus Nerve Home Remedy {11 Ways for Stimulation}Anxiety and Your Gut (Episode 36 with Alison Seponara)Why Stress May be Your Worst Enemy {Episode 39, Short #1}Best Teas for Stress and Depression {11 Teas to Boost Mood}Enteric Nervous System information HEREButyrate FoodsSelf-Care During Massive GriefSelf-Love Guided Journal {21-days of prompts for your healing journey}Types of MagnesiumKerri recommends a beef liver capsule. THESE are the ones I love. (When you use this link you'll automatically save 15%. PLUS, when you order 3 bottles or more you'll receive FREE shipping and handling.)Kerri's Instagram HEREFunctional Nutrition and Lifestyle for Mental Health (Kerri's website) HEREWork with Kerri HERE Digestive system are overlapping with emotional symptoms. – Kerri Don't Miss These ThoughtsWho is Kerri Axelrod?After becoming a Functional Medicine Nutritionist, what made Kerri want to help women focus on anxiety in their daily life + gut issues?What are some signs and symptoms, both with physical health and emotional health, that there might be an anxiety and gut problem overlap?Besides poor gut health, what are other root causes of anxiety?What is the correlation between food, a balanced diet, and gut + anxiety problems? And how does gut health affect mental health?When someone comes to you with gut and anxiety concerns, where do Kerri start? What testing do you find to be most valuable?Why does Kerri think there are so many gut and anxiety problems?What are three mistakes making anxiety worse and what to do instead?Do you find there are certain supplements that can help address the gut-brain axis?When it comes to anxiety and the gut, what is something Kerri thinks most people get wrong?Does Kerri have tips for a daily self-care checklist or a self-care routine that people might find helpful? (This one is also expanded upon below.)All about Kerri's course, “The Anxiety Blueprint.” What is it? Who is it helpful for?Kerri's 3 convictions around gut health and gut healing. The gut and the brain are physically, chemically, and emotionally connected. – Kerri Axelrod Anxiety Self-Care PracticesClick HERE to save this checklist of the things described below.As promised, I wanted to put together a checklist of sorts so you can utilize it for your personal needs.Here is a routine checklist for many different aspects of your life to consider:Get adequate sleep. Yes, this all starts with getting enough sleep at the end of the day, and taking small steps towards getting more. If you are highly anxious, sad, depressed, stressed, etc. ask yourself, “When was the last time I got a sound 8+ hours of sleep?”Develop a morning routine. Get fresh air, journal, sit in silence, meditate, whatever. The point is to devote enough time for setting your day's intentions on the right track. And, in fact, did you know that this is also one of my constipation hacks? Watch it HERE for exactly how I do it.Adequate mineral support. This one Kerrie provided in detail during our conversation. Minerals: calcium, phosphorus, potassium, sodium, chloride, magnesium, iron, zinc, iodine, sulfur, cobalt, copper, fluoride, manganese, and selenium.Circadian rhythm support. Kerrie also provided this one, which goes along with other simple acts on this list, but she says” 20-30 grams of protein in the morning, natural, bright morning light, and proper sleep hygiene.”Get regular exercise. This is, in my opinion, one of the very best stress relief activities out there. But do remember that if you are also desperate for healing your gut, you need to make it easy exercise vs. strenuous. You don't need intense workouts in order to reap the benefits of exercise for overall health.Tap into emotional needs. Kerrie mentions that one root cause of anxiety is unprocessed emotional needs and neglecting these basic needs.Deep breaths. Breathing is a basic human need. And yet, how often do you find yourself not breathing? HERE is a very simple breathing exercise that you can implement today.Learn a new skill. Find something new to enjoy for overall better health. There are a million things to choose from in our leisure time; you just have to find something for you. HERE are 21 ideas.Self care journal. I swear by journaling for every last thing we can do to increase our health and happiness. More on this below.Create personal goals. There is nothing quite like believing in yourself. YOU are your own best friend and there is no one in the world who can take better care of you than you. So create some personal goals for yourself based on any specific needs. These can include different things like: a) Read three personal development books in the next 6 months. b) Walk 1 mile, 3 days per week. c) Write 100 words in a journal every single day for 30 days.Get off of social media. Seriously. Get. off. of. social media. If you can't live without it, then at least create some guidelines for yourself around your online habits. i.e. read a blog post that will provide me value, “scroll” for 20 minutes or less each day, connect with awesome online community groups who provide productive ways for healing my gut or healthy habits for overall mental health care.Therapy sessions. Whenever possible, I highly recommend regular visits with a therapist. They can truly change your life and address anything and everything for your own needs in all areas of your life.Self-Care Planner Meets Gut Healing JournalIn case you've never had Healing Bloom from Within, the 90-day gut healing journal, let me share with you why it's called that to begin with because it will give you context for why it's also a self-care planner meets gut healing journal:HEALING REALLY DOES BLOOM FROM WITHIN.WITHOUT PROPERLY PLANTING, WATERING, AND NURTURING THE INSIDE, IT'S HARD TO FLOWER ON THE OUTSIDE. IN OTHER WORDS, IF YOU DON'T TAKE CARE OF EVERYTHING GOING ON INSIDE (PHYSICAL, MENTAL, AND EMOTIONAL), THE OUTSIDE STRUGGLES.This journal is not just for teaching you how to record food for healing, but it also includes:Space for writing a short gratitude line on a daily basis.Inspirational quotes for further inspiration and motivation.Mini vision board. A page for you to create a mini vision board that you can constantly have with you. I believe the vision board is one way to see our self-care goals come to fruition.Customizable. This journal is a bullet meets healing meets regular journal. In other words, everyone has different needs but I know the pieces that make for a successful gut healing + life journal. My method allows for it no matter what your daily routine is.Take a closer look at this journal, Healing Blooms from Within HERE. p.s. my book, A Gutsy Girl's Bible: a 21-day approach to healing the gut is also a journal of sorts for personal growth. There are 21-days of prompts for your healing journey. Read more about it HERE.More from A Gutsy GirlWant to learn even more about the gut and ways to heal it?Learn all the secrets via my signature book, A Gutsy Girl's Bible: a 21-day approach to healing the gut. Grab your copy on Amazon HERE. Welcome to A Gutsy Girl PodcastHang out on InstagramBFF's on YouTubeFree resource: The Master Gutsy SpreadsheetRated-G Email ClubWrap UpTime to wrap this up. As always, a huge goal for this show is to connect with even more people. Feel free to send an email to our team at podcast@agutsygirl.com. We want to hear questions, comments, show ideas, etc.Did you enjoy this episode? Please drop a comment below or leave a review on Apple Podcasts.Kerri Axelrod BioKerri Axelrod is a functional medicine nutritionist and a leading expert in a holistic approach to gut health and mental health. She has been featured in PureWow, Real Simple, Byrdie, Reader's Digest, Prevention Magazine, and Well + Good.Kerri trained at the Institute for Integrative Nutrition, has completed numerous advanced trainings in functional medicine nutrition, received her 200-hour yoga training from Boston School of Yoga, her Ayurvedic training through Boston Ayurveda School, and completed the Stress Management and Resiliency training at Benson-Henry Institute for Mind-Body Medicine at Massachusetts General Hospital.She is currently completing her degree in dietetics at Simmons University in Boston, MA.Before her work in nutrition, Kerri has over a decade of experience as a media spokesperson and marketing communications strategist and began her career in political communications.She served as the Pennsylvania Communications Director for Organizing for America, where she handled communications on behalf of the Democratic National Committee in one of the country's key battleground states.She holds a B.S. in International Relations focusing on U.S. Foreign Policy from American University in Washington, DC.To connect with Kerri, follow her on Instagram or visit her website.If you liked this episode, you might also enjoy:What Role Does the Gut Play in Mood and Brain Health {Episode 37 with Tina Anderson}Your Brain on Food {Episode 19 with Dr. Uma Naidoo}No More Fight or Flight Digestion {Is How We Eat as Important as What We Eat?}Xox,SKH Connect with A Gutsy GirlThrough the websiteOn InstagramVia LinkedIn

Your best self comes with peace throughout your entire body so I brought a guest on the podcast today for more on anxiety and am also giving you an anxiety self care checklist as a bonus!You are no stranger to this conversation around stress, anxiety, depression and all things mood-related as they relate to the gut.We are constantly talking about them in the A Gutsy Girl community because they are 100% part of you healing your gut; or vice-versa.The good news is that I have so many awesome experts to help address both to continue providing information for you to utilize in the best way possible.Anxiety Self Care Checklist {Episode 46 with Kerri Axelrod}Click HERE to save this episode for later.ResourcesVagus Nerve Home Remedy {11 Ways for Stimulation}Anxiety and Your Gut (Episode 36 with Alison Seponara)Why Stress May be Your Worst Enemy {Episode 39, Short #1}Best Teas for Stress and Depression {11 Teas to Boost Mood}Enteric Nervous System information HEREButyrate FoodsSelf-Care During Massive GriefSelf-Love Guided Journal {21-days of prompts for your healing journey}Types of MagnesiumKerri recommends a beef liver capsule. THESE are the ones I love. (When you use this link you'll automatically save 15%. PLUS, when you order 3 bottles or more you'll receive FREE shipping and handling.)Kerri's Instagram HEREFunctional Nutrition and Lifestyle for Mental Health (Kerri's website) HEREWork with Kerri HEREDigestive system are overlapping with emotional symptoms. – KerriDon't Miss These ThoughtsWho is Kerri Axelrod?After becoming a Functional Medicine Nutritionist, what made Kerri want to help women focus on anxiety in their daily life + gut issues?What are some signs and symptoms, both with physical health and emotional health, that there might be an anxiety and gut problem overlap?Besides poor gut health, what are other root causes of anxiety?What is the correlation between food, a balanced diet, and gut + anxiety problems? And how does gut health affect mental health?When someone comes to you with gut and anxiety concerns, where do Kerri start? What testing do you find to be most valuable?Why does Kerri think there are so many gut and anxiety problems?What are three mistakes making anxiety worse and what to do instead?Do you find there are certain supplements that can help address the gut-brain axis?When it comes to anxiety and the gut, what is something Kerri thinks most people get wrong?Does Kerri have tips for a daily self-care checklist or a self-care routine that people might find helpful? (This one is also expanded upon below.)All about Kerri's course, “The Anxiety Blueprint.” What is it? Who is it helpful for?Kerri's 3 convictions around gut health and gut healing.The gut and the brain are physically, chemically, and emotionally connected. – Kerri AxelrodAnxiety Self-Care PracticesClick HERE to save this checklist of the things described below.As promised, I wanted to put together a checklist of sorts so you can utilize it for your personal needs.Here is a routine checklist for many different aspects of your life to consider:Get adequate sleep. Yes, this all starts with getting enough sleep at the end of the day, and taking small steps towards getting more. If you are highly anxious, sad, depressed, stressed, etc. ask yourself, “When was the last time I got a sound 8+ hours of sleep?”Develop a morning routine. Get fresh air, journal, sit in silence, meditate, whatever. The point is to devote enough time for setting your day's intentions on the right track. And, in fact, did you know that this is also one of my constipation hacks? Watch it HERE for exactly how I do it.Adequate mineral support. This one Kerrie provided in detail during our conversation. Minerals: calcium, phosphorus, potassium, sodium, chloride, magnesium, iron, zinc, iodine, sulfur, cobalt, copper, fluoride, manganese, and selenium.Circadian rhythm support. Kerrie also provided this one, which goes along with other simple acts on this list, but she says” 20-30 grams of protein in the morning, natural, bright morning light, and proper sleep hygiene.”Get regular exercise. This is, in my opinion, one of the very best stress relief activities out there. But do remember that if you are also desperate for healing your gut, you need to make it easy exercise vs. strenuous. You don't need intense workouts in order to reap the benefits of exercise for overall health.Tap into emotional needs. Kerrie mentions that one root cause of anxiety is unprocessed emotional needs and neglecting these basic needs.Deep breaths. Breathing is a basic human need. And yet, how often do you find yourself not breathing? HERE is a very simple breathing exercise that you can implement today.Learn a new skill. Find something new to enjoy for overall better health. There are a million things to choose from in our leisure time; you just have to find something for you. HERE are 21 ideas.Self care journal. I swear by journaling for every last thing we can do to increase our health and happiness. More on this below.Create personal goals. There is nothing quite like believing in yourself. YOU are your own best friend and there is no one in the world who can take better care of you than you. So create some personal goals for yourself based on any specific needs. These can include different things like: a) Read three personal development books in the next 6 months. b) Walk 1 mile, 3 days per week. c) Write 100 words in a journal every single day for 30 days.Get off of social media. Seriously. Get. off. of. social media. If you can't live without it, then at least create some guidelines for yourself around your online habits. i.e. read a blog post that will provide me value, “scroll” for 20 minutes or less each day, connect with awesome online community groups who provide productive ways for healing my gut or healthy habits for overall mental health care.Therapy sessions. Whenever possible, I highly recommend regular visits with a therapist. They can truly change your life and address anything and everything for your own needs in all areas of your life.Self-Care Planner Meets Gut Healing JournalIn case you've never had Healing Bloom from Within, the 90-day gut healing journal, let me share with you why it's called that to begin with because it will give you context for why it's also a self-care planner meets gut healing journal:HEALING REALLY DOES BLOOM FROM WITHIN.WITHOUT PROPERLY PLANTING, WATERING, AND NURTURING THE INSIDE, IT'S HARD TO FLOWER ON THE OUTSIDE. IN OTHER WORDS, IF YOU DON'T TAKE CARE OF EVERYTHING GOING ON INSIDE (PHYSICAL, MENTAL, AND EMOTIONAL), THE OUTSIDE STRUGGLES.This journal is not just for teaching you how to record food for healing, but it also includes:Space for writing a short gratitude line on a daily basis.Inspirational quotes for further inspiration and motivation.Mini vision board. A page for you to create a mini vision board that you can constantly have with you. I believe the vision board is one way to see our self-care goals come to fruition.Customizable. This journal is a bullet meets healing meets regular journal. In other words, everyone has different needs but I know the pieces that make for a successful gut healing + life journal. My method allows for it no matter what your daily routine is.Take a closer look at this journal, Healing Blooms from Within HERE.  p.s. my book, A Gutsy Girl's Bible: a 21-day approach to healing the gut is also a journal of sorts for personal growth. There are 21-days of prompts for your healing journey. Read more about it HERE.More from A Gutsy GirlWant to learn even more about the gut and ways to heal it?Learn all the secrets via my signature book, A Gutsy Girl's Bible: a 21-day approach to healing the gut. Grab your copy on Amazon HERE.  Welcome to A Gutsy Girl PodcastHang out on InstagramBFF's on YouTubeFree resource: The Master Gutsy SpreadsheetRated-G Email ClubWrap UpTime to wrap this up. As always, a huge goal for this show is to connect with even more people. Feel free to send an email to our team at podcast@agutsygirl.com. We want to hear questions, comments, show ideas, etc.Did you enjoy this episode? Please drop a comment below or leave a review on Apple Podcasts.Kerri Axelrod BioKerri Axelrod is a functional medicine nutritionist and a leading expert in a holistic approach to gut health and mental health. She has been featured in PureWow, Real Simple, Byrdie, Reader's Digest, Prevention Magazine, and Well + Good.Kerri trained at the Institute for Integrative Nutrition, has completed numerous advanced trainings in functional medicine nutrition, received her 200-hour yoga training from Boston School of Yoga, her Ayurvedic training through Boston Ayurveda School, and completed the Stress Management and Resiliency training at Benson-Henry Institute for Mind-Body Medicine at Massachusetts General Hospital.She is currently completing her degree in dietetics at Simmons University in Boston, MA.Before her work in nutrition, Kerri has over a decade of experience as a media spokesperson and marketing communications strategist and began her career in political communications.She served as the Pennsylvania Communications Director for Organizing for America, where she handled communications on behalf of the Democratic National Committee in one of the country's key battleground states.She holds a B.S. in International Relations focusing on U.S. Foreign Policy from American University in Washington, DC.To connect with Kerri, follow her on Instagram or visit her website.If you liked this episode, you might also enjoy:What Role Does the Gut Play in Mood and Brain Health {Episode 37 with Tina Anderson}Your Brain on Food {Episode 19 with Dr. Uma Naidoo}No More Fight or Flight Digestion {Is How We Eat as Important as What We Eat?}Xox,SKH

Marion Nestle is Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University, in the department she chaired from 1988-2003 and from which she retired in September 2017. She earned a Ph.D. in molecular biology and an M.P.H. in public health nutrition from the University of California, Berkeley. Previous faculty positions were at Brandeis University and the UCSF School of Medicine. From 1986-88, she was senior nutrition policy advisor in the Department of Health and Human Services and editor of the 1988 Surgeon General's Report on Nutrition and Health. Her research and writing examine scientific and socioeconomic influences on food choice and its consequences, emphasizing the role of food industry marketing. Marion is the author, co-author, or co-editor of fourteen books, several of them prize-winning, most notably Food Politics: How the Food Industry Influences Nutrition and Health (2002); Safe Food: The Politics of Food Safety (2003); What to Eat (2006); Why Calories Count: From Science to Politics, with Dr. Malden Nesheim (2012); Eat, Drink Vote: An Illustrated Guide to Food Politics (2013); and Soda Politics: Taking on Big Soda (and Winning) in 2015.  She has also written two books about pet food, Pet Food Politics: The Chihuahua in the Coal Mine (2008) and Feed Your Pet Right in 2010 (also with Dr. Nesheim). She published Unsavory Truth: How Food Companies Skew the Science of What We Eat, in 2018.  Her most recent book, with Kerry Trueman, is Let's Ask Marion: What You Need to Know about the Politics of Food, Nutrition, and Health (2020).  Her forthcoming book with University of California Press is a memoir to be published in October 2022, Slow Cooked: An Unexpected Life in Food Politics. Marion's books and activities have won many awards and honors, among them four James Beard awards, Bard College's John Dewey Award for Distinguished Public Service, the Public Health Hero award from the University of California School of Public Health at Berkeley (which also named her Alumni of the Year), and Les Dames d'Escoffier International's Grand Dame award.  She also has been awarded honorary degrees from Transylvania University in Kentucky, and the City University of New York's Macaulay Honors College. From 2008 to 2013, she wrote a monthly Food Matters column for the San Francisco Chronicle food section. She blogs daily (almost) at www.foodpolitics.com. Her Twitter account, @marionnestle, has been named among the top 10 in health and science by Time Magazine, Science Magazine, and The Guardian, and has more than 140,000 followers.  On this episode of What's Burning, Marion Nestle's chat with Host Mitchell Davis includes conversation around the problem with nutritional research, the need for people to learn to cook, and food as a marker of identity. Follow Marion on both Twitter and Instagram: @marionnestle.

Here are the notes for episode #384 of Well-Fed Women. Be sure to check back every Tuesday for a new episode, and head over to Apple Podcasts or Stitcher to subscribe!To leave a review for the podcast (HORRAY!), go to: https://coconutsandkettlebells.com/reviewIn this episode, Noelle and Stefani discuss treating acne vs gut issues, toddler screen time, what we eat, & wanting kids.Got a question you'd like us to answer? Email us at wellfedwomen@gmail.com.10% of the funds we receive from our sponsors is donated directly to our partner charity, Thistle Farms, a place where women survivors of abuse, addiction, trafficking and prostitution receive help and support through residential programs, therapy, education, and employment opportunities. Because we get paid per download, you are actively supporting Thistle Farms by downloading our podcast each week.Topics![06:37] Treating Acne vs Gut Issues[15:49] Toddler Screen Time[29:26] What We Eat[53:50] Wanting KidsLinks!Noelle's website: https://coconutsandkettlebells.comStefani's website: http://healthtoempower.comBuy our book Coconuts and KettlebellsMasszymesFealsOrganifiHomemade Healthy Sloppy JoesSavory Street Grain Free PretzelsPumpkin Tree Peter Rabbit Organics PouchesBlanqi Support TopPregnancy Maternity BeltFealsFeals CBD oil is organic, natural, and is entirely produced in the USA. Their products are formulated with only the purest ingredients and without the use of fillers, flavors, or unnecessary fluff. They contain only full-spectrum hemp and USDA-certified organic MCT oil and nothing else.To become a member and get 50% automatically taken off your first order and free shipping go to Feals.com/wellfed. BiOptimzersIf you suffer from digestive issues like gas, bloating, cramping even when you're eating healthy nutritious foods then you could probably benefit from a high-quality enzyme.MassZymes is a 17-enzyme full-spectrum formula with 5 different kinds of protease. Plus, it contains all of the key enzymes needed for optimal digestion.Right now you can get a bottle of MassZymes for FREE. All you need to do is pay a small shipping fee and there's no catch. Visit masszymes.com/wellfedfree.OrganifiSupport your body, energy, immunity, and stress with Organifi.Organifi takes pride in offering the best tasting superfood products on the market at a price that works out to less than $3 a day.You can experience Organifi's high-quality superfoods without breaking the bank.Go to www.organifi.com/wellfed and use code wellfed for 20% off your order.

Summary: We discuss our recent experimentation with diet and why these days we are very careful to avoid "diet theory" and try to focus on what our body says. This leads into a broader discussion on the dangers of dogma and identifying with an ideology. Mentioned on this episode:Resurrecting Jesus: Embodying the Spirit of a Revolutionary Mystic - AdyashantiUpcoming Offerings:July 5-12: Wild Within Yosemite: InitiationJuly 19-26: Wild Within Yosemite: AdvancedSupport this podcast:Discount link to purchase organic, raw ceremonial-grade cacao ethically sourced in Guatemala (a portion of proceeds support this podcast)Become a patron at: https://www.patreon.com/thefaroutcoupleMake one-time donation with PayPal (our account is aplambeck22@gmail.com)Leave a review on iTunes!Share this episode with a friend! :DConnect with us:Website: www.thefarout.lifeEmail us at info@thefarout.lifeWild Within @ www.thewildwithin.orgCredits:Intro music: "Complicate ya" by Otis McDonaldOutro music: "Running with wise fools" written & performed by Krackatoa (www.krackatoa.com)Photo is on the path to Everest Base Camp during from our trek in the Himalayas

Along with so many other awesome bits of information to you today, I have the 8 best protein powders for sensitive stomachs (curated by Episode 35 guest, Illie + me).Are you ready for a lot of great conversation today? Eavesdrop in, then check out all the information below on the best protein powders for avoiding stomach upset + some recommended books.8 Best Protein Powders for Sensitive Stomachs {Episode 35 with Healthillie)Resources MentionedIllie's websiteHer InstagramIllie on TikTokCourtney King episodeSet Point TheoryNo More Fight or Flight Digestion {Is How We Eat as Important as What We Eat?}Does Meal Spacing Work?Proper HydrationSleep and Gut HealingIngredients vs Ingredient(s)SHOP HERE WITH ILLIEDon't Miss These ThoughtsWho is Illie? What's her story? And how did we find each other?“Everything started the day I was born.”“I started to experience what health tasted like.”“We don't care how we feel; we just want to look a certain way.”What is holistic fitness?“If I didn't question anything, I'd still be suffering.”“How are you going to deny me what I've literally been through?”“Dairy is good; dairy is bad. Okay, but how do you feel when you eat it?”“You are the professional of your body.”Where do I start to heal my gut?How to get beyond this? –> “I need to be gluten free, dairy free, sugar free, nightshade free, mold free…..ugh! This is too hard, I'm going to McDonald's.”Ask: What's free and what's easy?Illie's 2 convictions around gut health and gut healing.Best Protein PowderHere are the best protein powders (also the ones we talk about in the episode) for those with a sensitive stomach.{The list below has links attached, in case you want to learn more / purchase}PromixTruvaniJust IngredientsCollagen PeptidesNutiva Organic Plant Protein Superfood SmoothieOraPerfect Supplements Organic Perfect Plant ProteinFlavcityI want to break these 8 down more, in case you're looking for a quality protein powder that won't give you an upset stomach.PromixIllie thinks this is one of the best whey protein powders on the market.In addition to a pre-workout, they also have Whey Protein Isolate and Whey Protein.Here is the information / some accolades on the Chocolate Whey Protein Isolate:made from milk of certified grass-fed Irish cowsmicro filted to less than 1g of lactose for fast and easy digestionall ingredients are tested for heavy metalsTruvaniThere are a few Truvani products found on Illie's website:Protein + GreensVanilla Latte Protein + EnergyChocolate Mocha Protein + EnergyI looked up the specifics on the Chocolate Mocha because it just sounds too good. And what do you know? Must be too good because it's currently sold out.Anyways, here are some of the ingredients I love in it:MCT oil powderchia seedslion's mane extracoffee berry fruit extractcoffee powdermaca rootIt delivers 12g of plant-based protein, and again, no Stevia.In addition, here are some of the Truvani company standards:heavy metals are highly monitoredUSDA Certified Organic (when applicable)They test for glyphosate.Ingredients that are avoided: synthetic ingredients, weird ingredients, filler ingredients, and things like gums, natural flavors, artificial flavors, and all of that “other stuff” that makes zero sense.They require each supplier to share the secondary ingredients they use in processing so that they can ensure no dangerous chemicals are being used for their products.Just IngredientsProtein from five different protein sources and flavored without artificial sweeteners or sugar alcohols. Made with non-denatured 100% pure whey (grass-fed) from New Zealand.It currently comes in the following flavors:Vanilla BeanCoconut ChocolateMint ChocolateLimited Edition Pumpkin SpiceProtein sources include:pea proteinwhey proteincollagen proteinchia seed proteinpumpkin seed proteinSome of the other ingredients you'll find (depending on flavor) includes only these natural ingredients:monk fruitsteviasea saltcollagencacaopeppermint oilcinnamongingerCollagen PeptidesIf you're looking for a 1-ingredient option with no natural sweeteners, added sugars, or different proteins, then look no further than collagen peptides.Collagen is the most abundant protein in the body and is a key constituent of all connective tissues. As collagen decreases in the body (or the body simply doesn't have enough due to another reason), the following can occur:Wrinkles and crepey skinStiffer, less flexible tendons and ligamentsShrinking, weakening musclesJoint pain or osteoarthritis due to worn cartilageGastrointestinal problems due to thinning of the lining in your digestive tractMany who are even looking for a general healthy lifestyle, love this great addition of collagen.It's nutritional value boats:a strong amino acid profileprotects the GI Tract for those with digestive issuesonly one type of protein, bovine gelatinnot Vegan, but great for those with a lactose intoleranceCollagen mixes perfectly with hot or cold water and won't clump together like gelatin.If you want to learn even more about collagen and gelatin, click HERE.USE CODE ‘AGUTSYGIRL' AT CHECKOUT TO SAVE 15% OFF MY FAVE COLLAGEN BY CLICKING HERENutiva Organic Plant Protein Superfood Smoothie, VanillaFull transparency – I used to work for Nutiva – actually for quite some time. So, I do have a little bias towards the company. But that's because they are truly legit. They care about their people and the products they bring into the world.And these protein shakes they created are so good!The ingredient list is super long, too long for me to write out, which might scare some of you off. However, view the label HERE, and then decide.Here are a couple callouts from the ingredient label:includes digestive enzymes (protease, amylase, lipase, bromelain, cellulase, and papain)contains 2 grams of fiberhas a good essential amino acids profiledoes not contain stevia, which some (like me) do not care forno xanthan gum or guar gumuses hemp seedsBy the way, do you know that hemp seeds are considered a complete protein?Ora Organic So Lean & So Clean Protein PowderThis is another Vegan protein that Illie has available on her website.I sought out information on the Chocolate flavor, but there is also Vanilla, Vanilla Chai, as well as pre-workouts.There are quite a few more ingredients in this powder, but they are all plant proteins + high quality ingredients.Regardless, here are the ingredients listed on the Chocolate label:pea proteinbrown rice proteincranberrysacha inchisprouted quinoaamaranthacerola extractblackberryblueberrypomegranateturmericstrawberryappleacaikalebroccolicoconut milkJerusalem artichokeAnd all ingredients are organic, but there are some extra ingredients in this one and they do use the term “natural flavor,” which you may or may not find useful.Perfect Supplements Organic Perfect ProteinI once wrote about this one as the Best Organic Low-FODMAP Vegan Protein Powder. Because that's what it is.There are just three ingredients in this vegan powder:pumpkin seedhemp seedsacha inchiAnd yet, it's a great option for a protein powder as it contains 17 grams of plant protein.There are no extra and/or artificial ingredients in the powder. And it remains one of my personal top picks due to the slim ingredient list.If protein powders tend to give you stomach cramps and make you feel miserable, then a simple protein like this is a good option.USE CODE ‘GUTSY10' AT CHECKOUT TO SAVE 10% ON THIS LOW-FODMAP PROTEIN POWDER (P.S. THEY ALSO HAVE GELATIN!)FlavcityWhey protein + everything-in-one protein smoothie shake.Here is the ingredient list:Whey Protein ConcentrateOrganic Banana Powder, Collagen (100% grass-fed)Peanut PowderOrganic CocoaCoconut Milk PowderOrganic Pea ProteinSea SaltCordycepsReishiSteviaMonk FruitThis is a good choice if you are looking for a powder with both a vegan and non-vegan protein source. One serving contains 25 grams of protein, which is high for protein supplements.Remember, it's not that I think anyone should be living on protein shakes, but rather that protein shakes are a great way to ensure you're getting enough protein, even when you might not fully feel like eating a ton.I have another post you might enjoy on how to make protein shakes thicker {in a gut-healthy way} HERE.Illie + AGG Recommended BooksAnother topic Illie and I discuss on the show are some of our favorite and recommended books. I wanted to put them in a list with links, in case you're interested in checking them out, too.HookedThe Dorito Effect: The Surprising New Truth About Food and FlavorEat SmarterGAPS DietBreaking the Vicious CycleFiber FueledSacred Cow: The Case for (Better) MeatBody Into Balance: an herbal guide to holistic self-careHave you read any of the above? Thoughts? I'd love to hear in the comments below.More from A Gutsy GirlWant to learn even more about the gut and ways to heal it? Learn all the secrets via my signature book, A Gutsy Girl's Bible: a 21-day approach to healing the gut. Grab your copy on Amazon HERE.Or, have this book at your fingertips instantly by downloading the PDF now. Welcome to A Gutsy Girl PodcastHang out on InstagramBFF's on YouTubeFree resource: The Master Gutsy SpreadsheetRated-G Email ClubWrap UpTime to wrap this up. As always, a huge goal for this show is to connect with even more people. Feel free to send an email to our team at podcast@agutsygirl.com. We want to hear questions, comments, show ideas, etc.Did you enjoy this episode? Please drop a comment below or leave a review on Apple Podcasts.Illie Zeneli Holistic health coach, CEO/Founder of Live Healthillie.com & clean ingredient advocate, self healed chronic symptoms by simply learning about ingredients and toxins. If you liked this episode, you might also enjoy:13 Best Paleo Bars {that are also high protein}Gluten Free Protein Bars (Episode 25 with Autoimmune Warrior and BodyBar Protein Founder, Ayarpi Reganyan)Diarrhea vs Constipation {Irritable Bowel Syndrome Patterns}Xox,SKH Connect with A Gutsy GirlThrough the websiteOn InstagramVia LinkedIn

Along with so many other awesome bits of information to you today, I have the 8 best protein powders for sensitive stomachs (curated by Episode 35 guest, Illie + me).Are you ready for a lot of great conversation today? Eavesdrop in, then check out all the information below on the best protein powders for avoiding stomach upset + some recommended books.8 Best Protein Powders for Sensitive Stomachs {Episode 35 with Healthillie)Resources MentionedIllie's websiteHer InstagramIllie on TikTokCourtney King episodeSet Point TheoryNo More Fight or Flight Digestion {Is How We Eat as Important as What We Eat?}Does Meal Spacing Work?Proper HydrationSleep and Gut HealingIngredients vs Ingredient(s)SHOP HERE WITH ILLIEDon't Miss These ThoughtsWho is Illie? What's her story? And how did we find each other?“Everything started the day I was born.”“I started to experience what health tasted like.”“We don't care how we feel; we just want to look a certain way.”What is holistic fitness?“If I didn't question anything, I'd still be suffering.”“How are you going to deny me what I've literally been through?”“Dairy is good; dairy is bad. Okay, but how do you feel when you eat it?”“You are the professional of your body.”Where do I start to heal my gut?How to get beyond this? –> “I need to be gluten free, dairy free, sugar free, nightshade free, mold free…..ugh! This is too hard, I'm going to McDonald's.”Ask: What's free and what's easy?Illie's 2 convictions around gut health and gut healing.Best Protein PowderHere are the best protein powders (also the ones we talk about in the episode) for those with a sensitive stomach.{The list below has links attached, in case you want to learn more / purchase}PromixTruvaniJust IngredientsCollagen PeptidesNutiva Organic Plant Protein Superfood SmoothieOraPerfect Supplements Organic Perfect Plant ProteinFlavcityI want to break these 8 down more, in case you're looking for a quality protein powder that won't give you an upset stomach.PromixIllie thinks this is one of the best whey protein powders on the market.In addition to a pre-workout, they also have Whey Protein Isolate and Whey Protein.Here is the information / some accolades on the Chocolate Whey Protein Isolate:made from milk of certified grass-fed Irish cowsmicro filted to less than 1g of lactose for fast and easy digestionall ingredients are tested for heavy metalsTruvaniThere are a few Truvani products found on Illie's website:Protein + GreensVanilla Latte Protein + EnergyChocolate Mocha Protein + EnergyI looked up the specifics on the Chocolate Mocha because it just sounds too good. And what do you know? Must be too good because it's currently sold out.Anyways, here are some of the ingredients I love in it:MCT oil powderchia seedslion's mane extracoffee berry fruit extractcoffee powdermaca rootIt delivers 12g of plant-based protein, and again, no Stevia.In addition, here are some of the Truvani company standards:heavy metals are highly monitoredUSDA Certified Organic (when applicable)They test for glyphosate.Ingredients that are avoided: synthetic ingredients, weird ingredients, filler ingredients, and things like gums, natural flavors, artificial flavors, and all of that “other stuff” that makes zero sense.They require each supplier to share the secondary ingredients they use in processing so that they can ensure no dangerous chemicals are being used for their products.Just IngredientsProtein from five different protein sources and flavored without artificial sweeteners or sugar alcohols. Made with non-denatured 100% pure whey (grass-fed) from New Zealand.It currently comes in the following flavors:Vanilla BeanCoconut ChocolateMint ChocolateLimited Edition Pumpkin SpiceProtein sources include:pea proteinwhey proteincollagen proteinchia seed proteinpumpkin seed proteinSome of the other ingredients you'll find (depending on flavor) includes only these natural ingredients:monk fruitsteviasea saltcollagencacaopeppermint oilcinnamongingerCollagen PeptidesIf you're looking for a 1-ingredient option with no natural sweeteners, added sugars, or different proteins, then look no further than collagen peptides.Collagen is the most abundant protein in the body and is a key constituent of all connective tissues. As collagen decreases in the body (or the body simply doesn't have enough due to another reason), the following can occur:Wrinkles and crepey skinStiffer, less flexible tendons and ligamentsShrinking, weakening musclesJoint pain or osteoarthritis due to worn cartilageGastrointestinal problems due to thinning of the lining in your digestive tractMany who are even looking for a general healthy lifestyle, love this great addition of collagen.It's nutritional value boats:a strong amino acid profileprotects the GI Tract for those with digestive issuesonly one type of protein, bovine gelatinnot Vegan, but great for those with a lactose intoleranceCollagen mixes perfectly with hot or cold water and won't clump together like gelatin.If you want to learn even more about collagen and gelatin, click HERE.USE CODE ‘AGUTSYGIRL' AT CHECKOUT TO SAVE 15% OFF MY FAVE COLLAGEN BY CLICKING HERENutiva Organic Plant Protein Superfood Smoothie, VanillaFull transparency – I used to work for Nutiva – actually for quite some time. So, I do have a little bias towards the company. But that's because they are truly legit. They care about their people and the products they bring into the world.And these protein shakes they created are so good!The ingredient list is super long, too long for me to write out, which might scare some of you off. However, view the label HERE, and then decide.Here are a couple callouts from the ingredient label:includes digestive enzymes (protease, amylase, lipase, bromelain, cellulase, and papain)contains 2 grams of fiberhas a good essential amino acids profiledoes not contain stevia, which some (like me) do not care forno xanthan gum or guar gumuses hemp seedsBy the way, do you know that hemp seeds are considered a complete protein?Ora Organic So Lean & So Clean Protein PowderThis is another Vegan protein that Illie has available on her website.I sought out information on the Chocolate flavor, but there is also Vanilla, Vanilla Chai, as well as pre-workouts.There are quite a few more ingredients in this powder, but they are all plant proteins + high quality ingredients.Regardless, here are the ingredients listed on the Chocolate label:pea proteinbrown rice proteincranberrysacha inchisprouted quinoaamaranthacerola extractblackberryblueberrypomegranateturmericstrawberryappleacaikalebroccolicoconut milkJerusalem artichokeAnd all ingredients are organic, but there are some extra ingredients in this one and they do use the term “natural flavor,” which you may or may not find useful.Perfect Supplements Organic Perfect ProteinI once wrote about this one as the Best Organic Low-FODMAP Vegan Protein Powder. Because that's what it is.There are just three ingredients in this vegan powder:pumpkin seedhemp seedsacha inchiAnd yet, it's a great option for a protein powder as it contains 17 grams of plant protein.There are no extra and/or artificial ingredients in the powder. And it remains one of my personal top picks due to the slim ingredient list.If protein powders tend to give you stomach cramps and make you feel miserable, then a simple protein like this is a good option.USE CODE ‘GUTSY10' AT CHECKOUT TO SAVE 10% ON THIS LOW-FODMAP PROTEIN POWDER (P.S. THEY ALSO HAVE GELATIN!)FlavcityWhey protein + everything-in-one protein smoothie shake.Here is the ingredient list:Whey Protein ConcentrateOrganic Banana Powder, Collagen (100% grass-fed)Peanut PowderOrganic CocoaCoconut Milk PowderOrganic Pea ProteinSea SaltCordycepsReishiSteviaMonk FruitThis is a good choice if you are looking for a powder with both a vegan and non-vegan protein source. One serving contains 25 grams of protein, which is high for protein supplements.Remember, it's not that I think anyone should be living on protein shakes, but rather that protein shakes are a great way to ensure you're getting enough protein, even when you might not fully feel like eating a ton.I have another post you might enjoy on how to make protein shakes thicker {in a gut-healthy way} HERE.Illie + AGG Recommended BooksAnother topic Illie and I discuss on the show are some of our favorite and recommended books. I wanted to put them in a list with links, in case you're interested in checking them out, too.HookedThe Dorito Effect: The Surprising New Truth About Food and FlavorEat SmarterGAPS DietBreaking the Vicious CycleFiber FueledSacred Cow: The Case for (Better) MeatBody Into Balance: an herbal guide to holistic self-careHave you read any of the above? Thoughts? I'd love to hear in the comments below.More from A Gutsy GirlWant to learn even more about the gut and ways to heal it? Learn all the secrets via my signature book, A Gutsy Girl's Bible: a 21-day approach to healing the gut. Grab your copy on Amazon HERE.Or, have this book at your fingertips instantly by downloading the PDF now. Welcome to A Gutsy Girl PodcastHang out on InstagramBFF's on YouTubeFree resource: The Master Gutsy SpreadsheetRated-G Email ClubWrap UpTime to wrap this up. As always, a huge goal for this show is to connect with even more people. Feel free to send an email to our team at podcast@agutsygirl.com. We want to hear questions, comments, show ideas, etc.Did you enjoy this episode? Please drop a comment below or leave a review on Apple Podcasts.Illie Zeneli Holistic health coach, CEO/Founder of Live Healthillie.com & clean ingredient advocate, self healed chronic symptoms by simply learning about ingredients and toxins. If you liked this episode, you might also enjoy:13 Best Paleo Bars {that are also high protein}Gluten Free Protein Bars (Episode 25 with Autoimmune Warrior and BodyBar Protein Founder, Ayarpi Reganyan)Diarrhea vs Constipation {Irritable Bowel Syndrome Patterns}Xox,SKH

If you're looking for information on how to calm your gut, this is the place.Similar to Vanessa, Cara's voice is completely calming and that alone is going to help you relax into today's show.Moving forward, you will find my guest's bio at the bottom of these posts.How to Calm Your Gut {Episode 30 with Cara Wheatley-McGrain}Click HERE to save this episode for later.Resources MentionedNo More Fight or Flight Digestion {Is How We Eat as Important as What We Eat?}Calm Your Gut: A Mindful and Compassionate Guide to Healing IBD and IBS31 Gut Healing MantrasThe Mindful Gut: Cara's websiteCara on Instagram, MindfulgutUKDon't Miss These ThoughtsCara's story; her symptoms and moreWhat did her rock bottom with bowel disease look like?“I need to learn a lot more about this organ that I know nothing about.” – CaraSomething that Cara thinks worked and didn't work on her healing journey.“Our body has wisdom, but we are oftentimes disconnected from that wisdom.” – CaraCara's strategy at the grocery store.“When we are bloated, what we most want is calm.” – CaraHow to practice intuitive eating while also trying to heal the gut.What is something about gut health and gut healing Cara thinks most people get wrong.Cara's 3 convictions around gut health and gut healing.“There has never been a more important time to talk about gut health.”More from A Gutsy Girl1. Welcome to A Gutsy Girl Podcast2. Hang out on Instagram3. BFF's on YouTube4. Free resource: The Master Gutsy Spreadsheet5. Rated-G Email Club Wrap UpTime to wrap this up. As always, a huge goal for this show is to connect with even more people. Feel free to send an email to our team at podcast@agutsygirl.com. We want to hear questions, comments, show ideas, etc.Did you enjoy this episode? Please drop a comment below or leave a review on Apple Podcasts.Cara Wheatley-McGrain BioCara Wheatley-McGrain is a Hay House author, mindset and compassion coach, and educational consultant. She's passionate to open up the conversation around good gut health.Inspired by her own healing journey, expert patient Cara Wheatley-McGrain has developed a revolutionary approach to thriving with IBS and IBD through understanding, loving, and listening to your gut.Cara is passionate to empower others to create their own unique gut-led journey based on science, self-compassion, and intuitive eating. In her book Calm Your Gut (Published by Hay House January 2022) Cara share's an extensive toolkit of exercises and strategies designed to support gut healing and wellbeing at every level, and expert guidance on setting holistic, healthy, and sustainable goals to thrive.Xox,SKH Connect with A Gutsy GirlThrough the websiteOn InstagramVia LinkedIn

If you're looking for information on how to calm your gut, this is the place.Similar to Vanessa, Cara's voice is completely calming and that alone is going to help you relax into today's show.Moving forward, you will find my guest's bio at the bottom of these posts.How to Calm Your Gut {Episode 30 with Cara Wheatley-McGrain}Click HERE to save this episode for later.Resources MentionedNo More Fight or Flight Digestion {Is How We Eat as Important as What We Eat?}Calm Your Gut: A Mindful and Compassionate Guide to Healing IBD and IBS31 Gut Healing MantrasThe Mindful Gut: Cara's websiteCara on Instagram, MindfulgutUKDon't Miss These ThoughtsCara's story; her symptoms and moreWhat did her rock bottom with bowel disease look like?“I need to learn a lot more about this organ that I know nothing about.” – CaraSomething that Cara thinks worked and didn't work on her healing journey.“Our body has wisdom, but we are oftentimes disconnected from that wisdom.” – CaraCara's strategy at the grocery store.“When we are bloated, what we most want is calm.” – CaraHow to practice intuitive eating while also trying to heal the gut.What is something about gut health and gut healing Cara thinks most people get wrong.Cara's 3 convictions around gut health and gut healing.“There has never been a more important time to talk about gut health.”More from A Gutsy Girl1. Welcome to A Gutsy Girl Podcast2. Hang out on Instagram3. BFF's on YouTube4. Free resource: The Master Gutsy Spreadsheet5. Rated-G Email Club Wrap UpTime to wrap this up. As always, a huge goal for this show is to connect with even more people. Feel free to send an email to our team at podcast@agutsygirl.com. We want to hear questions, comments, show ideas, etc.Did you enjoy this episode? Please drop a comment below or leave a review on Apple Podcasts.Cara Wheatley-McGrain BioCara Wheatley-McGrain is a Hay House author, mindset and compassion coach, and educational consultant. She's passionate to open up the conversation around good gut health.Inspired by her own healing journey, expert patient Cara Wheatley-McGrain has developed a revolutionary approach to thriving with IBS and IBD through understanding, loving, and listening to your gut.Cara is passionate to empower others to create their own unique gut-led journey based on science, self-compassion, and intuitive eating. In her book Calm Your Gut (Published by Hay House January 2022) Cara share's an extensive toolkit of exercises and strategies designed to support gut healing and wellbeing at every level, and expert guidance on setting holistic, healthy, and sustainable goals to thrive.Xox,SKH

Is the ‘size zero' diet trend killing our guts?I would say “yes.”And today on the A Gutsy Girl podcast show, Episode 21, Noelle Tarr (aka Coconuts and Kettlebells) and I sit down to discuss it all.Meet my Internet friend, Noelle Tarr!Noelle is a Nutritional Therapy Practitioner (NTP™), certified by the Nutritional Therapy Association®, and a National Strength and Conditioning Association (NSCA®) Certified Personal Trainer.She's the founder of coconutsandkettlebells.com, the author of the best-selling cookbook, Coconuts and Kettlebells. She's the host of the top-ranked women's health and fitness podcast, Well-Fed Women, and the creator an innovative personalized home workout program, Strong From Home.Noelle is also a wife, mom of two incredible toddlers, and boxer dog mom. As a marine-corps wife, she's lived all up and down the Eastern Seaboard, and current reside in the gorgeous area of Northern Virginia.Size Zero Diet Trends (killing our guts?)Click HERE to save this post for later.Resources MentionedNoelle's InstagramWhy I Don't Want Six-Pack AbsWell-Fed Women podcastNoelle's websiteMilk Sugar {All About Lactose}No More Fight or Flight Digestion {Is How We Eat as Important as What We Eat?}Your Digestive SystemWhat Happens When You Do Not Eat EnoughWhat I Really Think About Workouts and Gut HealingDon't Miss These ThoughtsNoelle's personal story, and something many people don't know about herWhat am I doing to myself? Who am I doing this for?It's not calories in, calories out. It's how can I manage inflammation?The #1 gut symptom Noelle sees in her practice from women who have chronically dietedWhen you are under-eating, you are also under-eating nutrients.Noelle's “diet culture” definitionBy the way, food does not have morality.Eating too little is a stressor.What is the “Shame Cycle?” It's also found in Noelle's book, Coconuts and KettlebellsNoelle's advice for getting out of the diet culture cycle.Health is not a body size.Noelle's top 3 convictions around gut health and gut healing.More from A Gutsy Girl1. Welcome to A Gutsy Girl Podcast2. Hang out on Instagram3. BFF's on YouTube4. Free resource: The Master Gutsy Spreadsheet5. Rated-G Email Club Wrap UpTime to wrap this up. As always, a huge goal for this show is to connect with even more people. Feel free to send an email to our team at podcast@agutsygirl.com. We want to hear questions, comments, show ideas, etc.Did you enjoy this episode? Please drop a comment below or leave a review on Apple Podcasts.Xox,SKH Connect with A Gutsy GirlThrough the websiteOn InstagramVia LinkedIn

Is the ‘size zero' diet trend killing our guts?I would say “yes.”And today on the A Gutsy Girl podcast show, Episode 21, Noelle Tarr (aka Coconuts and Kettlebells) and I sit down to discuss it all.Meet my Internet friend, Noelle Tarr!Noelle is a Nutritional Therapy Practitioner (NTP™), certified by the Nutritional Therapy Association®, and a National Strength and Conditioning Association (NSCA®) Certified Personal Trainer.She's the founder of coconutsandkettlebells.com, the author of the best-selling cookbook, Coconuts and Kettlebells. She's the host of the top-ranked women's health and fitness podcast, Well-Fed Women, and the creator an innovative personalized home workout program, Strong From Home.Noelle is also a wife, mom of two incredible toddlers, and boxer dog mom. As a marine-corps wife, she's lived all up and down the Eastern Seaboard, and current reside in the gorgeous area of Northern Virginia.Size Zero Diet Trends (killing our guts?)Click HERE to save this post for later.Resources MentionedNoelle's InstagramWhy I Don't Want Six-Pack AbsWell-Fed Women podcastNoelle's websiteMilk Sugar {All About Lactose}No More Fight or Flight Digestion {Is How We Eat as Important as What We Eat?}Your Digestive SystemWhat Happens When You Do Not Eat EnoughWhat I Really Think About Workouts and Gut HealingDon't Miss These ThoughtsNoelle's personal story, and something many people don't know about herWhat am I doing to myself? Who am I doing this for?It's not calories in, calories out. It's how can I manage inflammation?The #1 gut symptom Noelle sees in her practice from women who have chronically dietedWhen you are under-eating, you are also under-eating nutrients.Noelle's “diet culture” definitionBy the way, food does not have morality.Eating too little is a stressor.What is the “Shame Cycle?” It's also found in Noelle's book, Coconuts and KettlebellsNoelle's advice for getting out of the diet culture cycle.Health is not a body size.Noelle's top 3 convictions around gut health and gut healing.More from A Gutsy Girl1. Welcome to A Gutsy Girl Podcast2. Hang out on Instagram3. BFF's on YouTube4. Free resource: The Master Gutsy Spreadsheet5. Rated-G Email Club Wrap UpTime to wrap this up. As always, a huge goal for this show is to connect with even more people. Feel free to send an email to our team at podcast@agutsygirl.com. We want to hear questions, comments, show ideas, etc.Did you enjoy this episode? Please drop a comment below or leave a review on Apple Podcasts.Xox,SKH

The audio from class on Monday, October 4, 2021. In this episode we introduce some of the vocabulary and terms around cardiovascular health, as well as connect the dots between What We Eat in America and the overall risk of cardiovascular disease. Do check out the lecture page on Carmen for additional videos that explain the concepts of heart failure, ejection fraction, and stress echocardiogram. Recommendation: CCAMPIS - Child Care Access Means Parents In School

Meet Meology™ Kids, a customizable and all-in-one vitamin gummy pack for kids ages 4+!Up to 90% of kids don't get enough of what they need from diet alone.1,2 That's where Meology™ Kids comes in. This selection of delicious vitamin gummies provides nutrition that supports healthy growth, brain development, eye function, and immune health.* Every pack has 100% DV of 8 core nutrients, 11 essential vitamins and minerals, and 3x more DHA & EPA than other leading gummies. And to add to the fun, supplement packs are personalized with your kid's name, their favorite icon, and a fun fact.Shaklee is a proud supporter of Vitamin Angels. Every Meology Kids box purchased provides a donation to Vitamin Angels to reach a child in need with life-changing nutritional support.Get your kids started today and help them grow up great!http://www.meologykids.com/*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.1. Bailey A, Fulgoni III V, Shah N, Patterson A, Gutierrez-Orozco F, Mathews R, Walsh K. Nutrient Intake Adequacy from Food and Beverage Intake of US Children Aged 1–6 Years. Nutrients. 2021 Mar; 13(3): 827. doi: 10.3390/nu13030822. What We Eat in America, NHANES 2015-2016, day 1 food and supplement intake data, 2 years and over (excluding individuals pregnant, lactating, breast-fed, or with incomplete supplement data.).All trademarks are the property of their respective owners.

Meet Meology™ Kids, a customizable and all-in-one vitamin gummy pack for kids ages 4+!Up to 90% of kids don't get enough of what they need from diet alone.1,2 That's where Meology™ Kids comes in. This selection of delicious vitamin gummies provides nutrition that supports healthy growth, brain development, eye function, and immune health.* Every pack has 100% DV of 8 core nutrients, 11 essential vitamins and minerals, and 3x more DHA & EPA than other leading gummies. And to add to the fun, supplement packs are personalized with your kid's name, their favorite icon, and a fun fact.Shaklee is a proud supporter of Vitamin Angels. Every Meology Kids box purchased provides a donation to Vitamin Angels to reach a child in need with life-changing nutritional support.Get your kids started today and help them grow up great!http://www.meologykids.com/*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.1. Bailey A, Fulgoni III V, Shah N, Patterson A, Gutierrez-Orozco F, Mathews R, Walsh K. Nutrient Intake Adequacy from Food and Beverage Intake of US Children Aged 1–6 Years. Nutrients. 2021 Mar; 13(3): 827. doi: 10.3390/nu13030822. What We Eat in America, NHANES 2015-2016, day 1 food and supplement intake data, 2 years and over (excluding individuals pregnant, lactating, breast-fed, or with incomplete supplement data.).All trademarks are the property of their respective owners.

The food we choose to eat every day can either positively or negatively impact our health. Cathy talks with Marion Nestle about what health coaches need to know about food systems and why food politics matter more than you might realize.     In this episode, Cathy and Marion discuss:    What we need to know about the politics of food, nutrition and health When the government will look to food as medicine instead of relying on pharmaceuticals  How everyday individuals can impact policy change by forming organizations  What food systems are, why they matter and what health coaches need to understand about them  What the average person should focus on to have the greatest impact on their family's wellness  The difference between unprocessed, minimally processed and highly-processed foods  3 Pieces of advice to eat more healthfully: 1- Eat more fruits and vegetables, more plant foods  2- Reduce, to some extent, the meat you're eating 3- Understand what ultra-processed foods are and minimize your intake How advertising affects what food we buy  Why Marion believes the soda industry is similar to the tobacco industry  What Michael Pollan means when he says “Eat food, not too much, mostly plants.”  Details about Marion's personal food choices  Marion's observations about obesity and the impact of Covid on weight gain The role of schools in children's health          Memorable Quotes: “The biggest problem in the American diet is how much people eat.” “What you want is a food system set up to promote health and promote environmental health—human health and environmental health at the same time.”   Marion Nestle is Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University, in the department she chaired from 1988-2003 and from which she retired in September 2017. She is also Visiting Professor of Nutritional Sciences at Cornell. She holds honorary degrees from Transylvania University in Kentucky and the Macaulay Honors College of the City University of New York. She earned a Ph.D. in molecular biology and an M.P.H. in public health nutrition from the University of California, Berkeley. Previous faculty positions were at Brandeis University and the UCSF School of Medicine. From 1986-88, she was senior nutrition policy advisor in the Department of Health and Human Services and editor of the 1988 Surgeon General's Report on Nutrition and Health. Her research and writing examine scientific and socioeconomic influences on food choice and its consequences, emphasizing the role of food industry marketing. She is the author of six prize-winning books: Food Politics: How the Food Industry Influences Nutrition and Health, Safe Food: The Politics of Food Safety, What to Eat, Why Calories Count: from Science to Politics, Eat, Drink, Vote: An Illustrated Guide to Food Politics, Soda Politics: Taking on Big Soda (and Winning).  She has also written two books about pet food: Pet Food Politics: The Chihuahua in the Coal Mine, Feed Your Pet Right in 2010. She published Unsavory Truth: How Food Companies Skew The Science of What We Eat in 2018. Her most recent book, written with Kerry Trueman, is Let's Ask Marion: What You Need to Know about the Politics of Food, Nutrition, and Health published in September 2020. From 2008 to 2013, she wrote a monthly Food Matters column for the San Francisco Chronicle food section, and she blogs at www.foodpolitics.com. Her Twitter account, @marionnestle, has been named among the top 10 in health and science by Time Magazine, Science Magazine, and The Guardian, and has nearly 145,000 followers. Nestle has received many awards and honors such as the John Dewey Award for Distinguished Public Service from Bard College in 2010. In 2011, the University of California School of Public Health at Berkeley named her as Public Health Hero. Also in 2011, Michael Pollan ranked her as the #2 most powerful foodie in America (after Michelle Obama), and Mark Bittman ranked her #1 in his list of foodies to be thankful for. She received the James Beard Leadership Award in 2013, and in 2014 the U.S. Healthful Food Council's Innovator of the Year Award and the Public Health Association of New York City's Media Award, among others. In 2016, Soda Politics won literary awards from the James Beard Foundation and the International Association of Culinary Professionals. In 2018, she was named one of the UC Berkeley School of Public Health's 75 most distinguished graduates in 75 years, won a Trailblazer Award from the International Association of Culinary Professionals, and was selected Grande Dame of the year by Les Dames d'Escoffier International. In 2019, the Hunter College Food Policy Center gave her its first Changemaker Award and Heritage Radio named her to its Tenth Anniversary Hall of Fame.     Links to resources: Health Coach Group Website https://www.thehealthcoachgroup.com/

Marion Nestle is Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University, in the department she chaired from 1988-2003 and from which she retired in September 2017.  She earned a Ph.D. in molecular biology and an M.P.H. in public health nutrition from the University of California, Berkeley. Previous faculty positions were at Brandeis University and the UCSF School of Medicine. From 1986-88, she was a senior nutrition policy advisor in the Department of Health and Human Services and editor of the 1988 Surgeon General's Report on Nutrition and Health. Her research and writing examine scientific and socioeconomic influences on food choice and its consequences, emphasizing the role of food industry marketing. She is the author of six prize-winning books: Food Politics: How the Food Industry Influences Nutrition and Health (2002); Safe Food: The Politics of Food Safety (2003); What to Eat (2006); Why Calories Count: From Science to Politics, with Dr. Malden Nesheim (2012); Eat, Drink Vote: An Illustrated Guide to Food Politics (2013); and Soda Politics: Taking on Big Soda (and Winning) in 2015. She also has written two books about pet food, Pet Food Politics: The Chihuahua in the Coal Mine (2008) and Feed Your Pet Right in 2010 (also with Dr. Nesheim). She published Unsavory Truth: How Food Companies Skew the Science of What We Eat, in 2018 (and its Portuguese translation in 2019).  Her most recent book, with Kerry Trueman, Let's Ask Marion: What You Need to Know about the Politics of Food, Nutrition, and Health, was published in September 2020. From 2008 to 2013, she wrote a monthly Food Matters column for the San Francisco Chronicle food section. She blogs daily (almost) at www.foodpolitics.com. Her Twitter account, @marionnestle, has been named among the top 10 in health and science by Time Magazine, Science Magazine, and The Guardian, and has more than 144,000 followers. Marion's Books https://www.foodpolitics.com/books/ Connect with Marion Website https://www.foodpolitics.com Facebook https://www.facebook.com/marion.nestle Twitter https://twitter.com/marionnestle?s=20 In Today's episode, we have Marion Nestle a Professor of Nutrition, Food Studies, and Public Health at New York University. She earned a Ph.D. in molecular biology and an M.P.H. in public health nutrition from the University of California, Berkeley.  She is the author of six prize-winning books: Food Politics: How the Food Industry Influences Nutrition and Health; What to Eat; Why Calories Count: From Science to PoliticsEat, Drink Vote: an illustrated guide to Food Politics Soda Politics: Taking on Big Soda (and Winning); Unsavory Truth: How Food Companies Skew the Science of What We Eat. Her most recent book, Let's Ask Marion: What You Need to Know about the Politics of Food, Nutrition, and Health, is the topic of Vera's interview today.  Marion has spent most of her professional career as a public health nutritionist and food studies academic. For decades she has been thinking, writing, publishing, and teaching about how politics affects and distorts food systems. The goal of her recent work has been to inspire not only “voting with forks” for healthier and more environmentally sustainable personal diets, but also “voting with votes.” She means we need to engage in politics to advocate for food systems that make better food available and affordable to everyone, that adequately compensate everyone who works to produce, prepare, or serve food, and that deal with food in ways that conserve and sustain the environment.  Marion is a force to be reckoned with in the Nutrition and Food & Public Health World. Our goal is not only to educate you the listener but also our guest on the concept of sugar as a drug and Food Addiction in general. In this episode, Vera respectfully challenges Marion on some of her thoughts about nutrition and we find out if she believes in Food Addiction. They have an enlightening conversation around the food confusion/dogma that exists in the different nutrition camps,  they discuss the calorie conundrum, and Marion shares her personal experiences with the Sugar industry. We want to give a special shout-out to our friend Tony Vassallo for moderating the audience questions after the interview. We hope you enjoy the show! The content of our show is educational only. It does not supplement or supersede the professional relationship and direction of your healthcare provider. Always seek the advice of your physician or other qualified mental health providers with any questions you may have regarding a medical condition, substance use disorder, or mental health concern.

每日英語跟讀 Ep.K152: The Rise of the Climatarian   Torben Lonne, a 34-year-old scuba diver in Copenhagen, never eats without considering the carbon footprint and the emission level of the food he's about to consume. For that reason, his diet revolves around locally sourced fruits and vegetables, and pizza. He avoids avocados, however. 34歲的朗恩是丹麥首都哥本哈根的水肺潛水員，他在吃下任何食物之前，一定會先考量這食物的碳足跡和碳排放量問題。因此，他的飲食不脫在地蔬果和披薩。不過，他不吃酪梨。 “Avocados that are made for export are incredibly carbon-intensive, especially when you consider farm to plate is actually several thousand kilometers away,” Lonne said. “Aside from the logistics, avocado farms have depleted many rivers and lakes, particularly in South America, in order to sustain our voracious appetite for guacamole.” 朗恩說：「供外銷的酪梨碳密集度極高，尤其是考慮到從農場到餐桌實際上有數千公里遠。種酪梨除了運輸路途遙遠之外，還耗掉許多河川湖泊的水，特別在南美洲，為的是滿足我們對酪梨醬的貪欲。」 Lonne calls himself a climatarian, a term that first appeared in The New York Times in 2015, entered the Cambridge Dictionary the following year and is now becoming more common. Apps such as Kuri, introduced last year, offer climatarian recipes. Fast-casual restaurants including Just Salad and Chipotle are marking items that fit in the diet, like paleo before it, on their menus. 朗恩自稱氣候素食者，這個詞2015年首先出現在紐約時報上，隔年收入劍橋字典，如今變得更常見。一些應用程式提供氣候素食食譜，去年上架的Kuri就是一例。Just Salad、奇波雷等快速慢食餐廳一如先前推出「原始人飲食」般，現在也在菜單上把合乎氣候素食要求的菜式加以標註。 There are also climatarian-friendly brands, including Moonshot, a carbon-neutral company in San Francisco that makes a line of crackers from regeneratively grown ingredients with stone-milled, heirloom wheat and 100% recycled packaging. 有些品牌標榜對氣候素食者友善，包括美國加州舊金山碳中和公司Moonshot，製造一系列薄脆餅乾，採用再生農業生產的原料、石磨祖傳種小麥和百分之百再生包裝。 When Just Salad added a climatarian menu option in September, more than 10% of their salad sales came from that menu, said Sandra Noonan, the chain's chief sustainability officer, a position created in 2019. Just Salad永續長珊卓．努南說，去年9月推出氣候素食菜單後，超過10%的沙拉營業額來自這種飲食。永續長是2019年新設的職位。 Those who follow the diet stick with fruits and vegetables that are in season relative to their region; they avoid meat that comes from factory farms; and they seek local ingredients because those have lower carbon footprints, said Brian Kateman, the president and co-founder of Reducetarian Foundation, a nonprofit organization in Providence, Rhode Island, that encourages eating fewer animal products. Many reducetarians are also climatarians: cutting back because they're concerned about the climate crisis. 美國羅德島州首府普羅維登斯的「減少肉食基金會」是提倡少吃畜產品的非營利組織，共同創辦人兼會長凱特曼說，氣候素食者堅持食用當地當季的蔬果，不吃工廠化農場生產的肉類，注重在地食材，因為碳足跡較少。許多少肉主義者也是氣候素食者，因為他們也擔心氣候危機。 Kateman, 31, became one after reading a 2007 book, “The Ethics of What We Eat,” by Peter Singer and Jim Mason. He was horrified to learn that greenhouse gas emissions from agriculture increased by 12% from 1990 to 2019, according to the Environmental Protection Agency. 31歲的凱特曼讀了2007年出版、辛格和梅森合著的「飲食倫理」一書後，成了氣候素食者。他很震驚地從美國國家環境保護署的資料得知，從1990年到2019年，農業的溫室氣體排放量增加了12%。 While many climatarians aren't vegetarians, since they believe that chicken or lamb are much better choices than beef, some eschew meat altogether since vegetables overall have a lower carbon footprint. 許多氣候素食者並不吃素，他們認為吃雞肉和羊肉已經遠比吃牛肉好了，不過也有一些氣候素食者完全棄絕肉類，因為蔬菜類整體而言碳足跡較少。Source article: https://udn.com/news/story/6904/5512200   更多Podcast單元: 每日英語跟讀Podcast，就在http://www.15mins.today/daily-shadowing 精選詞彙 VOCAB Podcast，就在https://www.15mins.today/vocab 語音直播 15mins Live Podcast, 就在https://www.15mins.today/15mins-live-podcast 文法練習 In-TENSE Podcast，就在https://www.15mins.today/in-tense 用email訂閱就可以收到通勤學英語節目更新通知。

From Popcorn to Pandoran Cheesecake: The History of Disney Foodie Culture Rachel and Sam are joined by Chris Ilardi of Disney Done Differently to discuss the fascinating history of foodie culture, how it intersects with the history of Disney food, and how Disney food has evolved with the times. We also talk about the increased awareness of issues like food cultural appropriation and dietary restrictions, and how they have affected Disney food options. Plus, Chris shares some little-known Disney food facts! Sources: The Evolution of American Foodie Culture by Christopher C. Gorham at We're History C is for Colonialism's Effect on How and What We Eat by Coral Lee at Food 52 Listen to Disology Episode 6 for more information on cultural appropriation How Disney Went from Serving Theme Park Food to Haute Cuisine by Theme Park Tourist Dining at Disney Parks has Evolved in the Age of Instagram by Michelle Baran at Travel Weekly --- Send in a voice message: https://podcasters.spotify.com/pod/show/disology/message Support this podcast: https://podcasters.spotify.com/pod/show/disology/support

Jim Mason, An Unnatural Order, The Roots of Our Destruction of Nature Jim Mason was trained as a lawyer. He was one of the founders and editor of the Animals Agenda magazine, and co-author (with Peter Singer) of Animals Factories (1090) and he Ethics of What We Eat (2006). He has written articles for The New York Times, New Scientist, Newsday, Orion, and Audubon magazine, and has contributed to several Jim Mason was trained as a lawyer. He was one of the founders and editor of the Animals Agenda magazine, and co-author (with Peter Singer) of Animals Factories (1090) and The Ethics of What We Eat (2006). He has written articles for The New York Times, New Scientist, Newsday, Orion, and Audubon magazine, and has contributed to several anthologies, including In Defense of Animals (2005). He lives in Virginia. His website is www.jimmason.website.

Guest: Marion Nestle is Paulette Goddard Professor, of Nutrition, Food Studies, and Public Health, Emerita, at New York University. She is also a Visiting Professor of Nutritional Sciences at Cornell University and the author of several books including Food Politics: How the Food Industry Influences Nutrition and Health.  Her most recent is Unsavory Truth: How Food Companies Skew the Science of What We Eat. The post Special – Coronavirus and Food Security appeared first on KPFA.

In this episode of the What We Eat podcast, I dive into a tangential topic with Kyle Kingsbury. First, I start with his open marriage because it is is a way of relating with intimate partners that has some primal, ancestral wisdom to it. We discuss his hunting experiences, how they've transformed his relationship to stillness and different medicinal journeys and paths that he is exploring as well.

0:08 – Behind the restoration work of the San Joaquin River, and the return of the Chinook salmon Scientists are celebrating the return of Chinook Salmon to the San Joaquin River for the first time in seventy years. It's the result of the restoration program mandated by a landmark legal settlement between environmental groups and water users. The goal is to have a naturally self-sustaining population of the southern-most run of Chinook Salmon on the Pacific Coast. This audio documentary produced by KPFA and KPFK News reporter Vic Bedoian (@VicBedoian) captures the fish biologists as they do restoration work on the river.  1:08 – Eric Holt-Gimenez – for the hour – the Executive Director of the Institute for Food and Development Policy, also known as Food First. He's the author of A Foodie's Guide to Capitalism: Understanding the Political Economy of What We Eat. Photo: Sunset view from Eastside Bypass on the San Joaquin River, March 6, 2017 / Flickr The post ‘Miraculous' Chinook salmon return to the San Joaquin Delta after 70 years; Plus: Eric Holt-Gimenez on the ‘Foodie's Guide to Capitalism' appeared first on KPFA.