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Category: Nutrition

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  • It Turns Out There Is a Best Time to Eat Dinner

    It Turns Out There Is a Best Time to Eat Dinner

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    The best time to eat dinner has been debated for years. Some claim an early meal is ideal, while others say you’re just fine eating when the mood strikes.

    While many people are just trying to squeeze dinner into their busy schedule, it makes sense to also want to eat at the optimal time for your health.

    You might be wondering whether or not it’s OK to eat late at night or if you should aim to eat your last meal well before bedtime. And you may ask yourself if it’s a problem to have a late-night snack just before hitting the sheets.

    According to nutritionists, it turns out there’s some flexibility regarding the optimal time to eat dinner. While there’s no definitive “best” time, experts agree that there is a better time to eat your last meal of the day. Here’s what they suggest and how to make your meal schedule work for you.

    The Best (or Better) Time to Eat Dinner

    A 2022 study published in the journal Cell Metabolism found that people who are overweight or obese and eat dinner at 5 P.M. burn about 60 more calories at rest than those who eat at 9 P.M. Eating later in the evening also produces higher levels of hunger hormones like ghrelin, meaning that people who eat dinner closer to bedtime tend to feel hungrier.

    Based on those findings, the researchers determined that eating between 5 P.M. and 7 P.M. is ideal for people concerned about weight management.

    A 2021 study published in the journal Nutrients found that eating dinner earlier, around 6 P.M., can stabilize blood glucose levels compared to eating at 9 P.M., which lowers the risk of developing conditions like Type 2 diabetes and heart disease. Results also indicated that eating dinner earlier can boost metabolism, potentially lowering the chance of weight gain.

    Most importantly, eating earlier means you’re less likely to trigger gastrointestinal discomfort. “I recommend eating dinner at least two to three hours before you plan to go to bed so that you have time to digest the food and have it moving past the stomach,” says Dana Ellis Hunnes, a senior dietitian at UCLA Medical Center and assistant professor at the UCLA Fielding School of Public Health. “If you go to bed with a full stomach, you might be more likely to experience reflux (a condition where stomach contents go back up into the esophagus), which can be very unpleasant.”

    Reflux can cause chest pain, nausea, swallowing problems, and difficulty sleeping due to discomfort.

    How to Figure Out the Best Time to Eat Dinner—According to Your Lifestyle

    It’s usually helpful to look at your eating schedule as a whole when trying to figure out the best time to eat dinner to keep yourself from getting overly hungry and maintain stable blood sugar levels, according to Patrice Paolella, a lecturer in the Department of Clinical and Preventive Nutrition Sciences at Rutgers University.

    “Base the timing of meals from your first meal of the day and allow three to four hours to pass before your next meal or snack,” she says.

    For example, let’s say you have your first meal of the day at 9 A.M. and plan to be in bed by 9 P.M. You would have lunch at 1 P.M., eat a small snack at 4 P.M., and then have dinner at 6 P.M. But if your first meal is at 11 A.M., and you tend to go to bed around 10 P.M., you may want to push dinner back to 7 P.M., she says.

    Because I wake up at 5 A.M. to exercise before my four kids get up and like to go to bed at 9:30 P.M. to try to get at least seven hours of sleep, this is what my ideal meal schedule would look like according to Paolella’s advice:

    1. Wake up at 5 A.M.
    2. Eat breakfast at 8 A.M.
    3. Have lunch at noon.
    4. Eat dinner at 5 P.M.
    5. Go to sleep at 9:30 P.M.

    My current schedule is similar to this, although I usually have a hearty snack between lunch and dinner—and dinnertime can vary, depending on the kids’ activities.

    If you happen to have the odd meal outside of these parameters, there’s no need to panic—it just raises the odds that you may experience reflux, indigestion, or gas. But even that isn’t a guarantee.

    Should You Eat Lighter Meals Later in the Day?

    Some research suggests that front-loading your day’s calories can help improve blood sugar fluctuations and overall metabolic health, but nutritionists say it’s also important to pay attention to your hunger cues.

    Eating lighter meals later in the day, like a hardboiled egg and apple slices or a small serving of chicken with carrot sticks, can make things easier for your digestive tract overnight. “However, if you are waking up in the middle of the night hungry, you may need to eat a more substantial meal,” Hunnes says.

    Samantha Cochrane, a nutritionist at the Ohio State University Wexner Medical Center, suggests eating smaller portions as you wind down for the night. “If you are going to eat closer to going to bed, the amount that you eat before bed matters,” she says. “If you eat a large meal or snack, there is more volume of food that needs to be digested, which means it is more likely to cause reflux or interrupt your sleep.”

    Instead, “a small meal or snack could be better as it would require less digestion and will likely pass through your stomach quicker to reduce the chance of reflux,” Cochrane says.

    Is Eating Right Before Bed “Bad”?

    If you have to eat right before bed, nutritionists stress that you’ll be OK—it’s just not ideal. “Our bodies need time to digest the food, so if we eat too close to bedtime or late at night, lying down on a full stomach can affect your sleep and metabolism, as well as increase your risk of acid reflux or heartburn,” says Paolella.

    A lot of this has to do with gravity, Hunnes says. “If you lie down flat after eating, it’s easier for food to reflux or back up into the esophagus because you don’t have gravity pulling it down into the small intestine as much,” she explains. But what you eat matters, too.

    “Foods known for reflux—tomatoes, chocolate, mint, and caffeine—should be limited close to bedtime, as should very fatty foods which slow down digestion and increase risk for reflux,” Hunnes says. She also suggests limiting gas-producing foods like broccoli, beans, and Brussels sprouts to lower the odds of gastrointestinal discomfort while trying to sleep.

    Is There an Ideal Time to Eat Dinner?

    “Your own personal rhythms matter more than a specific or prescribed time,” Hunnes says. So, the answer is: kind of, but it depends on your routine.

    Paolella suggests consuming nutrient-dense foods in each meal, including whole grain carbohydrates, fruits, beans, lean animal or plant protein, plant-based sources of fat like avocados or nuts, and a half-plate portion of non-starchy vegetables.

    Having a solid mix of protein, fiber, and fat at each meal should help you get the nutrition you need while also helping you to feel fuller for longer, Cochrane says.

    Ultimately, the best time of day to eat dinner is two to three hours before you go to bed. But, if you eat outside of that window, you should still be just fine.

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  • Sleep and Circadian Rhythm: Understanding Your Body’s Clock

    Sleep and Circadian Rhythm: Understanding Your Body’s Clock


    Sleep and Circadian Rhythm: Summary

    The Sleep and Circadian Rhythm discussion introduces the significance of sleep, circadian rhythms, and circadian biology, providing valuable insights and personal anecdotes from the hosts about their struggles with sleep and lifestyle habits. They recount their transitions from poor sleep routines and challenging health experiences to adopting natural and functional medicine practices. Emphasis is given to the impacts of intermittent fasting and the importance of tailored approaches to improve sleep patterns for better overall health outcomes. 

    The speakers share their experiences, highlighting the importance of being asleep before midnight and maintaining consistent sleep schedules, underlining how these changes can improve both physical and mental well-being. They also discuss their experience with blocking blue light and structured sleep habits influenced by motivational guidelines, noting significant health improvements as a result. Light exposure, particularly natural sunlight, is discussed extensively, including its role in regulating circadian rhythms and overall health. Practical tips are offered, such as avoiding artificial light at night and using blue light blockers. 

    Additionally, the broader implications of sleep deprivation on mental health, especially among teenagers, are explored with a strong message on prioritizing sleep to prevent severe health issues like depression and anxiety. The talk shifts to combatting depression through better sleep practices, suggesting adjustments to sleep schedules, dietary changes, and professional guidance to manage mental health challenges effectively. Finally, they address the potential benefits and risks of sleep aids such as melatonin and cannabis, advocating for informed, long-term solutions while emphasizing the importance of natural sleep optimization strategies.

    Sleep and Circadian Rhythm: Topics

    00:00 Introduction to Sleep and Circadian Biology

    01:21 Personal Sleep Struggles and Lifestyle

    03:49 Intermittent Fasting and Sleep Patterns

    08:13 Adjusting Sleep for Better Health

    10:49 California Experience and Sleep Challenges

    15:33 Understanding Sensitivity to Light and Sleep

    16:33 Practical Tips for Better Sleep

    17:15 The Importance of Natural Light Exposure

    19:30 The Role of Sleep in Overall Health

    21:12 Mental Health and Sleep Connection

    25:14 Tips for Adjusting Sleep Schedules

    30:13 Supplements and Substances for Sleep

    33:16 Final Thoughts and Recommendations

    Where to Find Lucy McKellar and AFDNP

    Want to Learn How You Can Reverse Autoimmune Conditions?

    Who: Ryan Monahan, FDNP Level III, NBC-HWC, Certified AIP Coach
    What: Functional Diagnostic Nutrition Geeky Workshop
    When: October 23 @ 12pm PT / 3pm ET / 8pm GMT / 11am AEST on Oct 24
    Where: Online

    Whether you struggle with an autoimmune condition yourself, or you’ve watched someone else struggle for years… 

    You know how frustrating it can be to try EVERYTHING, and still stay stuck. 

    • Removing alcohol
    • Eating anti-inflammatory foods
    • Adding high-quality probiotics
    • Supplementing with herbs

    Autoimmune symptoms can be traced back to underlying root causes. And it’s 100% possible to pinpoint what those are! Save your seat now by clicking here.

    More About FDN

    Go to our Health Detective Podcasts for more informational and functional health-oriented podcasts like this one.

    LEARN MORE ABOUT US

    Try FDN for FREE! 

    COURSE OVERVIEW

    DRESS WORKSHOP

    STRESS & HORMONE WORKSHOP

    5in5 WORKSHOP

    MEDICAL DIRECTOR PROGRAM

    HEALTH SPACE UNMASKED (UPCOMING LIVES)

    HEALTH SPACE UNMASKED – FREE EXPERT LED TRAINING SESSIONS

    FDN METHODOLOGY

    Functional Diagnostic Nutrition

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  • Eating an Anti-Inflammatory Diet for Lupus  | NutritionFacts.org

    Eating an Anti-Inflammatory Diet for Lupus  | NutritionFacts.org

    Green smoothies are put to the test for the autoimmune disease lupus.

    There are dozens and dozens of journals I try to stay on top of every month, and one I always anticipate is The International Journal of Disease Reversal and Prevention, a peer-reviewed medical “journal created to document the science of nutrition and lifestyle to prevent, suspend and reverse disease,” with an editor-in-chief no less prestigious than Dr. Kim Williams, past president of the American College of Cardiology. I was honored to join its editorial advisory board, along with so many of my heroes. The best part? It’s free. Go to IJDRP.org and put in your email to subscribe at no cost, and you’ll be alerted when new issues are out, which you can download in full in PDF form. (Did I mention it’s free?)

    When it comes to chronic lifestyle diseases, wrote Dr. Williams, “Instead of preventing chronic lifestyle diseases, we [doctors] manage. Never cure, just mitigate. Why? Because of finance, culture, habit, and tradition.” There are many of us, though, who “envision a world where trillions of dollars are not spent on medical care that should never have been necessary, but rather on infrastructure, environment, education, and advancing science. For this reason, comes The International Journal of Disease Reversal and Prevention (IJDRP).” After all, wrote the journal’s co-founder, “Without data, you’re just another person with an opinion.”

    To give you a taste of the journal: How about pitting plants against one of the most inflammatory diseases out there—lupus, an autoimmune disease in which your body can start attacking your DNA? Kidney inflammation is a common consequence, and even with our armamentarium of immunosuppressant drugs and steroids, lupus-induced kidney inflammation can lead to end-stage renal disease, which means dialysis, and even death. That is, unless you pack your diet with some of the most anti-inflammatory foods out there and your kidney function improves so much you no longer need dialysis or a kidney transplant. Another similar case was presented with a resolution in symptoms and normal kidney function, unless the patient deviated from the diet and his symptoms then reappeared.

    As I discuss in my video Anti-Inflammatory Diet for Lupus, even just cutting out animal products can make a difference. Researchers randomized people to remove meat, eggs, and dairy from their diets without significantly increasing fruit and vegetable intake and found that doing just that can lower C-reactive protein levels by nearly a third within eight weeks, as you can see below and at 2:21 in my video. (Our C-reactive protein level is a sensitive indicator of whole-body inflammation.)

    But with lupus, the researchers didn’t mess around. Each day, the study subjects were to eat a pound of leafy greens and cruciferous vegetables like kale, fruits like berries, and lots of chia or flax, and drink a gallon of water. We’re talking about a green smoothie diet to extinguish lupus flares. (Note, though, that if your kidneys are already compromised, this should be done under physician supervision so they can monitor your electrolytes like potassium and make sure you don’t get overloaded with fluid.) Bottom line? With such remarkable improvements due to dietary changes alone, the hope is that researchers will take up the mantle and formally put it to the test. 

    Reversals of autoimmune inflammatory skin disease can be particularly striking visually. A woman with a 35-year history of psoriasis that had been unsuccessfully managed for 19 years with drugs suffered from other autoimmune conditions, including Sjogren’s syndrome. She was put on an extraordinarily healthy diet packed with greens and other vegetables, fruits, nuts, seeds, avocados, and some whole grains, and boom! Within one year, she went from 40 percent of her entire body surface area inflamed and affected down to 0 percent, completely clear, and, as a bonus, her Sjogren’s symptoms resolved, too, while helping to normalize her weight and cholesterol. You can see before and after photos below and at 3:39 in my video

    I think I only have one other video on lupus: Fighting Lupus with Turmeric: Good as Gold. It’s not for lack of trying, though. There just hasn’t been much research out there.

    I talk about another autoimmune disease, type 1 diabetes, in Type 1 Diabetes Treatment: A Plant-Based Diet.

    To read and subscribe—for free—to The International Journal of Disease Reversal and Prevention, visit www.IJDRP.org.

    Michael Greger M.D. FACLM

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  • Hannah Sutter discusses Keto diets for epilepsy – Diet and Health Today

    Hannah Sutter discusses Keto diets for epilepsy – Diet and Health Today

    In this conversation, Hannah and Zoë discuss the complexities of the ketogenic diet, exploring its history, variants, and applications in both weight loss and medical treatment, particularly for epilepsy.

    They discuss personal experiences with keto, the importance of compliance, and the need for individualised dietary approaches. The conversation also touches on future research directions and the potential of keto in addressing various health issues.

    Andy

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  • The Health-Wealth Connection: Invest in Yourself

    The Health-Wealth Connection: Invest in Yourself


    Health-Wealth Connection: Summary

    The Health-Wealth Connection sheds light on the critical intersection of financial management and health for entrepreneurs, particularly health coaches and practitioners. It features Krisstina Wise, a real estate mogul and millionaire coach, who shares her journey towards financial freedom and the striking lessons she learned from a severe health crisis. Through her story, she emphasizes that understanding financial principles and balancing them with personal health is crucial for building sustainable, successful businesses without sacrificing well-being. 

    The discussion elaborates on the importance for health practitioners to acquire essential business skills like marketing, sales, and financial management, which are universal and vital for professional sustainability and profitability. Success in these areas enables them to make a significant impact on their clients’ lives while maintaining their financial health and sanity. The podcast also delves into the psychological aspects of money management, advocating for a positive mindset towards financial success. It addresses common financial pitfalls, highlights the necessity of consistent financial habits, and critiques harmful beliefs about wealth creation. 

    Participants are encouraged to adopt proactive money management practices, understand their financial statements, and invest systematically to build long-term financial security. Through these elements, the podcast aims to guide entrepreneurs towards achieving financial independence while making meaningful contributions to the wellness industry.

    Health-Wealth Connection: Topics

    00:00 Introduction to Financial Mindset for Health Coaches

    01:37 Guest Introduction: Krisstina Wise

    03:12 Krisstina’s Journey: Health Crisis and Financial Realization

    06:32 Balancing Health and Wealth: Key Lessons

    08:16 Common Mistakes for New Entrepreneurs

    12:19 The Importance of Understanding Business and Money

    14:27 Three Essential Skills for Business Success

    18:59 Mindset and Systems for Wealth Creation

    21:34 Three Legs of Money: A Comprehensive Approach

    31:23 The Power of Saving and Investing Early

    31:41 Personal Financial Struggles and Lessons Learned

    32:38 Understanding and Overcoming Limiting Mindsets

    34:44 The Fundamental Rule of Money Management

    37:28 The Importance of Financial Consistency

    45:56 Transformational Stories from the CURBS Program

    51:42 Final Thoughts and Encouragement

    Where to Find Krisstina Wise

    Want to Learn How You Can Reverse Autoimmune Conditions?

    Who: Ryan Monahan, FDNP Level III, NBC-HWC, Certified AIP Coach
    What: Functional Diagnostic Nutrition Geeky Workshop
    When: October 23 @ 12pm PT / 3pm ET / 8pm GMT / 11am AEST on Oct 24
    Where: Online

    Whether you struggle with an autoimmune condition yourself, or you’ve watched someone else struggle for years… 

    You know how frustrating it can be to try EVERYTHING, and still stay stuck. 

    • Removing alcohol
    • Eating anti-inflammatory foods
    • Adding high-quality probiotics
    • Supplementing with herbs

    Autoimmune symptoms can be traced back to underlying root causes. And it’s 100% possible to pinpoint what those are! Save your seat now by clicking here.

    More About FDN

    Go to our Health Detective Podcasts for more informational and functional health-oriented podcasts like this one.

    LEARN MORE ABOUT US

    Try FDN for FREE! 

    COURSE OVERVIEW

    DRESS WORKSHOP

    STRESS & HORMONE WORKSHOP

    5in5 WORKSHOP

    MEDICAL DIRECTOR PROGRAM

    HEALTH SPACE UNMASKED (UPCOMING LIVES)

    HEALTH SPACE UNMASKED – FREE EXPERT LED TRAINING SESSIONS

    FDN METHODOLOGY

    Functional Diagnostic Nutrition

    Source link

  • The Protein Rules Athletes Should Follow (or Ignore)

    The Protein Rules Athletes Should Follow (or Ignore)

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    Depending on which corners of the internet you’ve been hanging around in lately, how much  protein you eat is either the single most important factor determining your health and athletic performance, or an overhyped and overconsumed indulgence that’s driving you to an early grave. The truth is obviously somewhere in the middle—but where, exactly?

    Last month, the University of Toronto’s Tanenbaum Institute for Science in Sport hosted a conference on high-performance sports science. Along with deep dives into esoteric topics like NBA motion-capture data, artificial intelligence in pro sports, and international rules about intersex and transgender athletes, attendees got a practical primer on the current state of knowledge about protein for athletes from University of Toronto professor Daniel Moore, one of the world’s leading experts on the topic.

    Moore’s talk addressed a series of commonly circulated protein myths, misconceptions, and truths. Some of the points were ones that I’ve written about recently—most notably, the question of whether very-high-protein diets damage your kidneys, and the idea that you can only digest a certain amount of protein at a time. Others addressed longstanding debates about the what, when, why, and how much of protein. Here are some of the highlights I took from the talk.

    Protein Isn’t Just About Muscle

    The fundamental goal of training is to trigger a cycle of recovery and adaptation in your body so that it gets stronger. That recovery process involves refueling, rehydrating, and repairing the cellular damage done by your workout so your body can build back better.

    We usually think about protein in the context of repair—and for good reason. On any given day, you’re breaking down 1 to 2 percent of the muscle in your body and rebuilding it. Hard training increases that number. Overall (as muscle physiologist Luc van Loon notes), that means you’re completely rebuilding your body every two to three months. The protein you eat provides the amino acids that serve as the building blocks for repairing existing muscle and adding new muscle.

    But protein can also play a role in refueling and rehydrating. Moore points to research showing that downing a recovery drink containing carbohydrate and protein rather than just carbohydrate after a hard workout helps your muscles restock their glycogen—the form in which your muscles store carbohydrate—more rapidly. Similarly, there’s research showing that protein can increase fluid retention when you’re dehydrated, which is one of the reasons that milk is sometimes tipped as a good recovery beverage. There’s even research suggesting that protein helps you acclimatize to heat training more effectively.

    It’s worth noting that the enhanced post-workout glycogen storage with protein seems to only matter if you’re taking in less-than-optimal amounts of carbohydrate. More generally, as long as you’re not trying to survive exclusively on sports drinks, you’re likely to get whatever protein you need for rehydration and heat acclimatization and so on from whatever food you eat. But these studies offer a useful reminder that protein isn’t just a set of inert building blocks for muscle: it plays numerous roles in your metabolism that are crucial for both health and athletic performance.

    Endurance Athletes Need Protein Too

    The cliché of the gym bro with his tub of protein powder is firmly entrenched. Endurance athletes are less interested in—and sometimes actively averse to—packing on muscle. But their protein needs might still be elevated. The repeated pounding of running generates muscle damage that requires extra amino acids to repair. And previous studies have found that endurance athletes can get 5 to 10 percent of the energy they need by burning excess protein rather than incorporating it into their muscles.

    Last year, Moore and his team published a study in which endurance athletes completed a series of runs ranging from 5K to 20K over several days, then consumed a batch of amino acids tagged with a special molecular label to track their progress through the body. The method enables scientists to determine how much protein is being incorporated into muscles, and how much excess protein is being burned as fuel. By repeating the running protocol while consuming different levels of protein intake, they can determine how much protein is needed to meet the body’s muscle repair needs before you start simply burning the excess for energy.

    On average, they found that the runners needed about 1.6 grams of protein per kilogram of body weight per day to max out muscle-building and repair. The average value means that half the runners were meeting their needs and half weren’t; a safer threshold, where 95 percent of runners will max out their protein requirements, is 1.8 to 1.9 g/kg/day. In contrast, the RDA for protein is just 0.8 g/kg/day, and previous recommendations for endurance athletes were 1.2 to 1.4 g/kg/day.

    The takeaway, then, is that yes, endurance athletes need more protein than the average person. But there’s one further wrinkle. Endurance athletes also need more calories overall than the average person. When you’re training hard, there’s a good chance you’ll eat so much that you get all the protein you need without any extra effort. One study of Dutch endurance athletes found that they were getting 1.5 g/kg/day, which is at least in the ballpark of Moore’s numbers. So you don’t need to go crazy on the protein.

    Does More Protein Mean More Muscle?

    It’s worth comparing those numbers to the latest data on what it takes to optimize strength and muscle growth. The best current evidence is summed up in a 2018 meta-analysis in the British Journal of Sports Medicine that pooled the results of 49 studies looking at protein supplementation and resistance training.

    The key result is that consuming more protein led to bigger gains in muscle mass—up to a point. The breakpoint in their analysis was 1.6 g/kg/day, beyond which taking more protein didn’t produce bigger muscles. The data is messy, so I wouldn’t take that number as the absolute final word on the topic, but it’s notable that it’s roughly the same as the estimated need for endurance athletes. Taken as a whole, the evidence at this point doesn’t support the idea that mega-doses of protein—3 g/kg/day, say—are useful.

    An interesting footnote: while the relationship between protein intake and muscle mass (up to 1.6 g/kg/day) was clear, the relationship between protein intake and strength was much weaker. There’s obviously a link between muscle mass and strength, but gains in strength also depend on neural adaptations and skill acquisition in the exercise that you’re testing. The positive spin on this is that it’s possible to get much stronger even if you’re not putting on a lot of new muscle.

    Whey Isn’t the Only Way

    The “leucine trigger” hypothesis is the idea that the synthesis of new muscle depends in part on the levels of one specific amino acid, leucine. Milk, and in particular whey protein from milk, happen to be particularly high in leucine and other essential amino acids. Here, from a 2018 study in the journal Amino Acids, are the leucine levels and total essential amino acid levels of various protein sources:

    (Photo: adapted from Amino Acids)

    You can see that whey is high in leucine and more generally in essential amino acids. But it’s not the only option: corn is surprisingly high in leucine, though its overall level of essential amino acids is lower, and there are lots of other reasonable options. A couple of studies published this year have put this idea to the test: one found that the synthesis of new muscle was the same after consuming corn or milk protein; another found that a blend of pea, brown rice, and canola protein matched the muscle-building performance of whey.

    This doesn’t mean that all protein sources are created equal. But it does suggest that, with a little effort and attention, you can get all the muscle-building power you need from many different protein sources.

    The Four Rules of Protein

    It’s easy to get lost in the minutiae of leucine levels and recommended intakes and optimal timings. Moore finished his talk with four pieces of practical advice for athletes looking to get the most out of their training:

    1. Eat regularly spaced meals and snacks, three to five hours apart.
    2. Aim for ~0.3 g/kg/day of protein each time.
    3. Focus on real food when convenient.
    4. Make sure to meet your overall daily energy and macronutrient needs.

    These seem like solid—and attainable—guidelines to me. If you weigh 150 pounds, 0.3 g/kg/day works out to about 20 grams of protein per meal. A tuna sandwich will get you there; two eggs (each of which likely contains 6 or 7 grams of protein) won’t quite do it unless you add some toast and milk.

    As I noted at the top, recent findings suggest that (contrary to the prevailing orthodoxy) you can make up for a low-protein or missed meal by getting extra protein at the next one. I don’t think we know enough to be too dogmatic one way or the other, but the big picture seems clear: at the end of the day, if you want to optimize health and maximize athletic performance, you need to ensure that you’ve taken in enough protein to fuel your training and recovery.


    For more Sweat Science, join me on Threads and Facebook, sign up for the email newsletter, and check out my book Endure: Mind, Body, and the Curiously Elastic Limits of Human Performance.

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  • Spend Time in Nature for Your Health?  | NutritionFacts.org

    Spend Time in Nature for Your Health?  | NutritionFacts.org

    For perhaps 99.99 percent of our time as a species on Earth, we lived outdoors in the natural environment. Might there be a health benefit to returning now and again, and surrounding ourselves with nature? That’s a question that urban planners have asked. “Are people living in greener areas healthier than people living in less green areas?” Should we put it in a park or another car park?

    “In a greener environment, people report fewer symptoms of illness and have better perceived general health. Also, people’s mental health appears to be better”—and by a considerable amount. Indeed, “assuming a causal relation between greenspace and health, 10% more greenspace in the living environment leads to a decrease in the number of symptoms that is comparable with a decrease in age by 5 years.” That is a big assumption, though.

    Still, you could imagine some potential mechanisms of why it could be. It could mean less air pollution, and air pollution is no joke. It is the fifth leading cause of death on our planet, killing about five million people a year. Though, of course, our number one risk factor is our diet, which kills twice as many individuals, as you can see below and at 1:18 in my video Are There Health Benefits of Spending Time in Nature?.

    So, it could be an antipollution effect, or maybe there’s something special about experiencing greenspaces beyond them just offering more opportunities to exercise. The simplest explanation is probably that a natural setting “simply promotes health-enhancing behavior rather than having specific and direct benefits for health.” It’s harder to go jogging in the park when there is no park. Ironically, it seems that even when people have access to nature, they don’t necessarily take advantage of it. And, even if there were a link, “a question remains about the possibility of a ‘self-selection’ phenomenon: do natural environments elicit increased physical activity and well-being, or do physically active individuals choose to live in areas with more opportunities for physical activity?” What I wanted to know is, “apart from the promotion of physical activity,” are there “added benefits to health of exposure to natural environments”?

    Now certainly, just being exposed to sunlight can treat things like seasonal affective disorder and provide vitamin D, the sunshine vitamin, but are there any other inherent benefits? You don’t know until you put it to the test. Some of the studies are just silly, though. Consider “Relationships Between Vegetation in Student Environments and Academic Achievement Across the Continental U.S.” At first, I thought the study was about academic achievement and vegetarianism, but no—it’s about vegetation. Researchers found a “positive relationship between non-forest vegetation and graduation rates for schools.” Maybe the Ivy League’s edge is from the ivy?

    The study entitled “View Through a Window May Influence Recovery from Surgery” starts to make things more interesting. As you can see below and at 3:04 in my video, some patient rooms at a suburban hospital looked out at trees, while others to a brick wall. “Twenty-three surgical patients assigned to rooms with windows looking out on a natural scene had shorter postoperative hospital stays…and took fewer potent analgesics [painkillers] than 23 matched patients in similar rooms with windows facing a brick building wall.” You can’t chalk that up to a vitamin D effect.

    What could it be about just looking at trees? Maybe it is the “vitamin G”—just the color of green. We know how healthy it is to eat our greens. What about just looking at them? Researchers had people exercise while watching a video simulating going through a natural, green-colored setting, the same video in black and white, or everything tinted red, and no differences were noted (with the exception that red made people feel angry), as you can see below and at 3:46 in my video.

    The most interesting mechanism that has been suggested that I’ve run across is fractals. Have you ever noticed that “for example, in a tree, all the branches—from big to small—are scaled-down versions of the entire tree”? Each branch has a shape similar to the whole tree itself. Fractal patterns are found throughout nature, where you see “a cascade of self-similar patterns over a range of magnification scales, building visual stimuli that are inherently complex.” And, as you can see when you’re hooked up to an EEG, our brain seems to like them, too.

    Regardless of the mechanism, if you compile all the controlled studies on using nature as a health promotion intervention, you tend to see mostly psychological benefits, whereas the findings related to physical outcomes were less consistent. “The most common type of study outcome was self-reported measures of different emotions.” For instance, what makes you feel better: staring at a kiwifruit orchard or a building? (See below and 4:41 in my video.) Awkwardly described, thanks presumably to the language barrier, as a comparison of “synthetic versus organic stimulation.”

    As you can see below and at 5:00 in my video, natural settings may make people more attentive and less sad, but when it comes to some objective measures like blood pressure, no significant effect was found. People who exercise outdoors often say they feel great, “suggesting that green exercise activities can increase…various psychological subscales,” such as “mood, focus, and energy”—within just five or so minutes of being out in the woods.

    Yet these studies tended not to be randomized trials. Researchers just asked people who already sought out nature what they thought about nature, so it’s no wonder they like it—otherwise, they wouldn’t be out there. But nature-based interventions are low-cost, often free, in fact, and non-invasive (unless you count the mosquitoes). So, if you want “a natural high,” I say go for it, whatever makes you happy. (Not all green exercisers like trees. Golfers just viewed them as obstacles.)

    For more on air pollution, see my videos Best Food to Counter the Effects of Air Pollution and The Role of Pesticides and Pollution in Autism.

    Of course, there are benefits to any kind of exercise indoors or out. Check out the related posts below.

    Michael Greger M.D. FACLM

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  • Vegan Celery Root Apple Soup

    Vegan Celery Root Apple Soup

    Some call it celeriac, I call it celery root (because I’m not that fancy), and no joke this ugly, gnarly root is one of my absolute favourite fall vegetables. Now it’s been said that celery will always be the last vegetable standing on a veggie platter, and it may be true, but please don’t let your celery roots be the last veg standing in your fall veg collection. It’s just too good.

    Celery Root Close Up

    When I first shared a photo of this root on Instagram, I was surprised by the number of people who actually didn’t know what it was. It was showing up in their CSA boxes, but they didn’t know what to do with it.

    Popular Uses For Celery Root

    • In a soup
    • In place of or alongside potatoes in a mash
    • With other root veggies in a roasted veg medley
    • Sliced thin and toasted or dehydrated like chips
    • Sliced thin and roasted and used in a sandwich

    The celery root, as you may have guessed, is the root of celery. The celery stalks are harvested much earlier in the season. In the fall, when the stalks have become thinner, darker, and wildly bitter to taste, is when you know the energy, power and flavour have moved down into the roots. Be sure to save the stalks, however. I wouldn’t recommend using them in a soup that you’ll be pureeing but you can definitely add them to veggie stock or bone broth.

    Let’s move along and discuss this incredible soup.

    Celeriac Apple SoupCeleriac Apple Soup

    Once steamed, the celery root takes on a very soft and creamy texture. This is what makes it so good as a replacement for potatoes in a mash. You could even use celery root puree as a topping in The UnDiet Cookbook‘s UnShepherd’s Pie (page 166).

    To truly make the most of the fall harvest, this soup is one of those super local options where you can literally get all of the ingredients at your local farmer’s market or CSA box.

    Celery Root RecipeCelery Root Recipe

    There are just four base ingredients – celery root, apples, onion, and sea salt. I added in a few more spices to round out the flavour. But it is actually that simple. This is a great soup to cook up and enjoy on a chilly fall day. This one can also easily be doubled for batch prepping. Freeze it in single portions in half-liter mason jars (leaving about 2 inches at the top of the jar for expansion).

    This soup will likely become a regular part of your delicious fall repertoire!

    Print

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    Description

    A delicious dairy-free soup using the best of the fall harvest


    • 2 Tbsp coconut oil or ghee
    • 1 white onion, coarsely chopped
    • 2 tsp dried ginger root
    • 2 tsp sage
    • 1 tsp turmeric
    • 1 celery root, cut into 1-inch pieces
    • 2 apples, cut into 1-inch pieces
    • 1 tsp sea salt (or more to taste)
    • 4 cups of water
    • hot sauce to garnish
    • gluten-free croutons to garnish


    1. Melt oil over medium heat, add onions and sauté until translucent, about 8 minutes.
    2. Stir in ginger, sage, and turmeric.
    3. Add celery root, apple, sea salt, and water. Bring to a boil and then simmer on low for 20 minutes or until celery root is fork tender.
    4. Using a handheld blender or a venting high-speed blender, process until smooth.
    5. Scoop into bowls, add a dash of hot sauce, and a sprinkle of croutons.

    • Prep Time: 10 mins
    • Cook Time: 20 mins
    • Category: Soup

    Meghan Telpner

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  • Keto diets for epilepsy (with Hannah Sutter) – Diet and Health Today

    Keto diets for epilepsy (with Hannah Sutter) – Diet and Health Today

    Introduction

    Ketogenic diets have come to mean many things. If someone is in ketosis they could claim to be on a ketogenic diet. Keto is sometimes interchanged with low carb high fat (LCHF). Professor Tim Noakes and Dr Johann Windt defined LCHF as follows, with only the very LCHF diet being called ketogenic:

    – Moderate carbohydrate diet (26–45% of daily kcal);

    – LCHF diet (<26% of total energy intake or <130 g CHO/day);

    – Very LCHF (ketogenic) diet (20–50 g CHO/day or <10% of daily kcal of 2000 kcal/day diet) (Ref 1).

    This week’s note contains a podcast with Hannah Sutter. You can view the interview at the end of this post. Briefly, Hannah used to be a partner in a large global law firm specialising in corporate finance. She left in 2004 to start making food for the ketogenic diet having been inspired by several clinical studies showing the extraordinary power of this way of eating. She is particularly interested in the ketogenic diet for epilepsy – and especially drug resistant epilepsy and especially all of this in children.

    Zoe

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  • An Award-Winning Chef Eats These Protein-Packed Meals Before a Marathon

    An Award-Winning Chef Eats These Protein-Packed Meals Before a Marathon

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    It’s a muggy August evening in Portland, Oregon. Award-winning Haitian American chef Gregory Gourdet is closing up his restaurant, Kann, for the night. He’s scheduled to run his first leg (out of three) of the 2024 Hood to Coast relay marathon at 4 a.m. the next day.

    The relay, also known as the “Mother of All Relays,” starts from the top of Mount Hood and ends on Oregon’s breezy Seaside Beach, which lies on the state’s Pacific coast. Because Mount Hood is a two-hour drive away, he must leave Portland by midnight at the latest.

    After locking up Kann’s doors, he rushes home to pack a bag. He’s hoping that by the time he arrives at Mount Hood, he’ll have some spare moments to stretch and hype himself up before hitting the starting line.

    Gourdet will be joining his six-person relay team, along with thousands of other folks from across the globe, to embark on this iconic race that spans 198 miles. The race is made up of 36 legs that are each around three to eight miles long. Teams must complete the course within 36 hours; the average finish time is 29 hours.

    Gourdet Discovered His Joy for Running in the Throes of Addiction

    It’s no secret that working in restaurants can be extremely stressful. The food service and hospitality industry has the highest rates of substance use disorder compared to all major employment sectors, according to a 2015 study by the Substance Abuse and Mental Health Services Administration.

    In the early 2000s, Gourdet started working as a chef at high-profile restaurants. To cope with the pressure, he turned to alcohol and cocaine. His addiction to both quickly took a toll on his health. “I realized I needed to completely change my lifestyle, and I was very ready to do so,” Gourdet says. 

    He entered outpatient rehab in 2007 and got sober two years later. “I started running when I was in rehab because I really had nothing else to do,” Gourdet says.

    What started as quick jogs transformed into 24-mile marathons. “Running allows me to spend a lot of time outside and clear my head,” he says.

    In 2022, Gourdet fulfilled his lifelong dream of opening his own restaurant. Kann, which serves Haitian cuisine, won a James Beard award in 2023. Gourdet also runs a bar underneath Kann called sousòl, which offers a wide variety of non-alcoholic drinks in addition to traditional wine and spirits.

    The Meals (and Snacks) Gourdet Ate Before Race Day

    The day before the race, Gourdet prioritized rest and filled up on nutrient-dense foods. Outside spoke with Gourdet to get a glimpse of his meal plan.

    Quick-Fueling Fruits for Breakfast

    “I wasn’t craving a lot of protein the day before the race, and I just wanted to make sure that I had enough fiber consumption prior, so I didn’t get all backed up,” says Gourdet. Fiber kickstarts muscle contractions in the gut, which helps food move smoothly through the digestive tract.

    He opted for ripe peaches and sweet berries to prevent any pre-race constipation. On average, a peach contains a little over two grams of fiber, while a cup of mixed berries has nearly six. He packed a few more to snack on during breaks between relay legs.

    Fruits are great because they’re full of complex carbohydrates, too, says Rhyan Geiger, a registered dietician and founder of Phoenix Vegan Dietitian. “They break down slower, so you can use that as fuel for your run.”

    Although coffee is a morning staple for most, Gregory opted to skip it. Because the Hood to Coast race can take up to three days, the runners must find moments to snooze between legs in a sleeping bag on designated grounds or in their team’s van. “I avoided caffeine because I wanted to sleep as much as possible before and during the race,” he said.

    Gregory Gourdet in front of his team’s van. He wraps his sleeping bag around him to stay warm. (Photo: Finn Peterson)

    A Sunflower Butter and Jelly Sandwich for Lunch

    Gourdet stays booked and busy. Between running service at Kann, developing drink menus at sousòl, writing cookbooks, and most recently starting a Haitian chocolate bar brand, the opportunity to sit down and enjoy a gourmet lunch, especially the day before a race, is rare.

    So, he kept it simple: He lathered a few pieces of gluten-free seven-grain bread (untoasted) with sunflower butter and strawberry jelly.

    Not only is this sandwich a protein powerhouse—two tablespoons of sunflower butter contains over seven grams of protein—but it’s also stacked with carbs, making it quite energizing. “Carbs break down into glucose, which is what we use for fuel,” says Geiger. “We can store it in our body as glycogen.”

    Glycogen gets stored in your liver and muscles when you eat carbs; your body then uses this energy to power a workout. That feeling you get when you hit a wall and suddenly don’t have the strength to continue may be caused by not eating enough carbs, Geiger says.

    Hydrating, Protein-Packed, and Salty Snacks

    Gourdet didn’t shy away from snacking between meals. He savored bites of watermelon, creamy hummus, and salty potato chips.

    “Eating watermelon can support hydration needs,” says Geiger. Runners can lose upwards of 1.5 quarts of water per hour, so saturating the body with liquids in advance helps.

    Since sweating leads to a loss in sodium, says Geiger, salted chips can replenish lost nutrients because salt is made up of the electrolytes, sodium, and chloride, which help to usher nutrients to your cells and balance the water content in your body.

    A batch of hummus made of legumes like chickpeas or black beans can help you meet your recovery needs, too, says Geiger. A half cup of hummus contains about eight grams of protein. If you run long distances, protein helps with repairing parts of your body, she says.

    Hearty Curry for Dinner

    For dinner, Gourdet decides to play it safe and chooses a meal he knows won’t mess with his digestion. He opts for a rich, creamy chicken curry dish garnished with veggies and ginger, plus a side of buttery coconut rice from his favorite local Burmese restaurant, Top Burmese.

    Not only does this meal pack in all the macros needed to power through a race, but its warm, savory heartiness makes it feel like a comfort food. “I’m not afraid of spice; I love food filled with flavor, and my body can handle it really, really well,” he says.

    Not everyone can handle lots of spice, though. “You can take ten marathon runners doing the same race, and their meals will look vastly different,” Geiger says. It’s important to listen to your body and lean on the foods that work for you, she emphasizes. You might realize mid-stride that too much spice doesn’t agree with you.

    “The biggest thing I would say to athletes is don’t try something new before race day,” says Kristen Konkol, an associate teaching professor of exercise science at Syracuse University. You may experience digestive discomfort like stomachaches or sudden urges to use the bathroom if you experiment with foods that you’ve never eaten while training, she says.

    Running Has a Special Place in Gourdet’s Life

    “I loved [the relay] because historically staying up all night for me was never a healthy experience, but it was incredible to see thousands of folks running 24 hours a day for two days,” says Gourdet. During the race, he found that this relay demanded a high level of “mental organization,” which he thoroughly enjoyed.

    Runners gathered for a photo after a relay marathon
    Gregory Gourdet in a celebratory photo at Hood to Coast’s finish line. (Photo: Finn Peterson)

    “Running takes a lot of dedication,” says Gourdet. “You’re constantly checking in with yourself. Am I hungry? Am I thirsty? Does my back hurt? It offers a time to be there within your body, pushing yourself. And that feeling is extremely powerful.”

    aunderwood

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  • Detox Simplified: The Zeolite Solution

    Detox Simplified: The Zeolite Solution


    Detox Simplified: Summary

    In Detox Simplified, Jeff Hoyt, a Functional Diagnostic Nutrition Practitioner, discusses his focus on helping people detoxify effectively using natural solutions like zeolite. He highlights the benefits of zeolite, describing it as a powerful but misunderstood binder capable of reducing stress in the body by selectively binding toxic heavy metals and other harmful substances without depleting essential nutrients. Jeff also shares personal insights from his health journey, revealing his motivation and experiences that led him to specialize in detoxification and functional wellness.

    The conversation explores the science behind binders and the unique properties of zeolite compared to other detox agents. Jeff emphasizes the importance of quality and appropriate dosing in detox protocols, explaining how zeolite can help alleviate symptoms of various complex health conditions, such as chronic fatigue or microbial imbalances, by eliminating circulating toxins and reducing oxidative stress. He also touches on how zeolite can be integrated into everyday health routines without causing nutrient depletion or adverse reactions, unlike some traditional binders like activated charcoal.

    Audience questions prompt further discussion on topics like mold toxicity, appropriate testing methods for toxin levels, and the utility of zeolite in those with chronic health issues. Jeff shares information about his company, zeolitelabs.com, where people can learn more and purchase quality zeolite products. The podcast concludes with Jeff’s advice to always question health practices by asking ‘why’ to better understand underlying health issues.

    Detox Simplified: Topics

    00:00 Introduction to Jeff Hoyt and Zeolite

    01:28 Jeff’s Personal Health Journey

    03:30 Discovering Functional Medicine

    06:04 The Importance of Detox and Zeolite

    10:35 Understanding Binders and Zeolite

    25:09 Special Offer and Zeolite Introduction

    26:05 Understanding Zeolite Quality

    27:28 Case Studies and Benefits of Zeolite

    28:56 Long-Term Use and Detox Reactions

    37:34 Testing and Detox Protocols

    43:02 Audience Questions and Final Thoughts

    Where to Find Jeff Hoyt

    More About FDN

    Go to our Health Detective Podcasts for more informational and functional health-oriented podcasts like this one.

    LEARN MORE ABOUT US

    Try FDN for FREE! 

    COURSE OVERVIEW

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  • Stewed Apples with Warming Spices

    Stewed Apples with Warming Spices

    A simple recipe to make stewed apples without added sugar and with warming spices.

    Growing up in a Midwest family, we went all-out for Sunday morning breakfast. It always included my dad’s stewed apples, pancakes, bacon, scrambled eggs with cheese, and muffins.

    Now I’m bringing back those stewed apples NS style! I promise this is one of the easiest recipes you’ll make. All you need is 3-4 fresh apples of your choice. I find that gala, fuji, and honey crisp are my favorites to stew, but the beauty is in using whatever you have on hand, what’s seasonal to your region, and what tastes good to you.

    Stewed Apples

    These Stewed Apples with Warming Spices will add so much flavor to any breakfast bowl like oatmeal, porridge, or yogurt. Additionally, enjoy these stewed apples as a dessert with your favorite vanilla ice cream.

    Our core belief here is that balanced eating should be both nutrient-dense and delicious-dense!

    One of the unique elements in our Foundational Five system for creating balanced meals is the Flavor Factor, which is all about adding ingredients that help make your meal taste delicious and even more nutritious, including sauces, dressings, spices, and herbs.

    Made with in-season apples (our favorites are our Fuji), ground cinnamon, and fresh ginger, this stewed apple with warming spices recipe will turn into a delicious balanced breakfast or dessert when combined with 1-2 additional Foundational Five elements of nutrition listed below.

    Make this Flavor Factor recipe on your batch cooking day and you’ll be able to enjoy it in a variety of ways throughout the week! 

    You can use apple cider or water as the liquid. If using apple cider it will increase the sugar content, create a thicker syrup, and taste sweeter than if using water, both variations are delicious! 

    This recipe will stay well for 1 week in the fridge and just reheat upon serving. 

    Stewed Apples with Warming Spices | Nutrition Stripped
    Stewed Apples with Warming Spices | Nutrition Stripped

    Stewed Apples with Warming Spices | Nutrition Stripped

    The post Stewed Apples with Warming Spices appeared first on Nutrition Stripped.

    McKel (Hill) Kooienga

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  • GLP-1 Insulin and Weight Control

    GLP-1 Insulin and Weight Control


    Summary

    GLP-1 Insulin and Weight Control centers on glucagon-like peptide 1 (GLP-1) and its significant role in enhancing insulin secretion, reducing appetite, and aiding in weight control, proving it essential for managing diabetes and as an emerging solution for weight loss. 

    The session led by Reed Davis and Dr. Aron Gonshor delves into recent studies, highlights the potential side effects of GLP-1 medications, especially concerning gastroparesis, underscoring the need for awareness among users. 

    Finally, the podcast emphasizes exploring GLP-1 naturally through healthy gut actions and the benefits of low-calorie sweeteners like allulose in managing glucose without spiking insulin levels. 

    Topics

    00:00 Introduction to GLP-1

    00:37 Deep Dive into GLP-1 Research

    04:59 GLP-1: Studies and Findings

    07:47 Understanding Allulose and Its Benefits

    10:03 GLP-1 Agonists: Therapeutic Effects and Caveats

    17:50 Concluding Thoughts and Practical Advice

    Previous Episodes

    Grab a copy of the studies and catch up on previous episodes by CLICKING HERE

    Scientific Literacy Course

    In a world propelled by science and technology, understanding the fundamental principles of science is no longer just an advantage—it’s a necessity. To thrive in tomorrow’s world, become equipped not just with scientific knowledge, but with the ability to critically engage. Grab the Scientific Literacy Course offered by FDN by CLICKING HERE

    More About FDN

    Go to our Health Detective Podcasts for informative, functional health oriented podcasts.

    LEARN MORE ABOUT US

    Try FDN for FREE! 

    COURSE OVERVIEW

    DRESS WORKSHOP

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  • Exploring Mexican Cuisine with Alexa Soto | NutritionFacts.org

    Exploring Mexican Cuisine with Alexa Soto | NutritionFacts.org

    We had the pleasure of talking with Alexa Soto about her work, food, Mexican cuisine, and Hispanic Heritage Month. We hope you enjoy this interview and her Vegan Calabacitas con Crema recipe.

     

    As an expert in Mexican cuisine with a plant-based twist, how have you found food to be an important part of your culture and how you share your culture with others?

    The way I approach my passion for cooking is by going back to the indigenous roots of Mexican cooking, which is rooted in plants. Mexican cuisine at its core is abundant in nuts, seeds, legumes, vegetables, and fruits. I really enjoy highlighting ingredients that come from the earth through traditional dishes that celebrate my culture that is rich in joy, celebration, and pride.

     

    When did you start cooking and developing your own recipes? How do you educate people about making beautiful Mexican dishes using plant-based ingredients? Are people ever surprised to learn your recipes are plant-based?

    When I first explored a plant-based diet nearly ten years ago, I was 20 years old and living with my Mexican grandmother and my parents. It was a strange feeling, because while I felt pulled to learn to cook in a new way that led with plants and honored my morals, I also longed to hold onto my Mexican heritage through food. With many phone calls to family members, asking for recipes, traveling to different parts of Mexico, and becoming familiar with seasonal produce at my local farmers market, I found lots of inspiration. I have so much pure joy sharing my passion for food in a way that feels most authentic to me, and that’s highlighting plants and my culture at the same time! I really try to create food that either feels familiar to people or just brings overall excitement, with new innovative takes on classic Mexican recipes, so my community stays interested and excited to get in the kitchen. 

     

    What are some plant-based ingredients and/or vegan dishes that you’d like to highlight as part of Mexican food traditions? Anything you’d especially like people to know about these foods?

    One of the most ancient dishes in Mexican cuisine that is naturally plant-forward is mole, a unique experience of endless flavorful layers, consisting of chilies, nuts, seeds, spices, herbs, dried fruits, chocolate, and tomatoes, making for a sweet, spicy, savory, and smoky luscious sauce.  A sauce that is the main star of the dish, made with love and a long list of plant-based ingredients, whose roots lie in pre-Hispanic cooking techniques of the indigenous people. Typically, mole is served with chicken, but for a plant-based take, I love to serve it with roasted oyster mushrooms or crispy tofu, or kept simple with a few warm corn tortillas and a side of rice.

     

    What do you envision as the way forward to encourage people to eat more fruits and vegetables and return to traditional Hispanic eating patterns?

    It is important to explore true authentic Mexican dishes to truly honor and respect the diversity of this cuisine. To look beyond the dishes that are represented in America and, instead, explore regions of Mexico such as Oaxaca and Merida where there are several dishes that use indigenous cooking techniques and plant-based ingredients. One that comes to mind is the blending and grinding of nuts and seeds in sauces like mole or a Roasted Pumpkin Seed Dip (Sikil P’ak) native to Merida. These ancient techniques are now used frequently in plant-based cooking. 

     

    What does National Hispanic Heritage Month mean to you?

    I honor my culture daily through food, language, music, and tradition, so to see others honor my culture rich in love and pride is really special to see. I am beyond proud of my heritage and happy to share it with the world in a more intentional way throughout the month of September!

     

    Please tell us a little bit about your work and career.

    I am a Mexican-American culinary enthusiast passionate about vegan Mexican cooking. I specialize in transforming traditional Mexican dishes into delicious plant-based versions, blending my rich cultural heritage with a modern, health-conscious twist. Over the past decade, I have shared my recipes, bits of my life, and deep care for mental health advocacy with my audience that has grown and become a community that feels like family! 

     

    Please tell us a little bit about your book.

    A rich tapestry of traditional Mexican cuisine, reimagined with a plant-based twist to bring you simple, affordable, and nourishing vegan delights from the first light of morning to the sweet end of dinner. With my very own photography capturing the essence of each dish, Plantas is your heartfelt invitation to experience the cherished food of Mexican culture through a plant-based lens. It’s a celebration, an homage to the vibrant plants that are the cornerstone of the cuisine we’ve all come to adore! 

     

    Vegan Calabacitas con Crema

     

    This delicious Vegan Calabacitas con Crema is my Abuelita’s creamy zucchini dish. It’s so satisfyingly delicious!

    Serves 5-6

    • ½ cup cashews
    • ½ yellow or white onion, thinly sliced
    • 3 zucchinis, halved lengthwise and sliced thin in half moons
    • 1 pint cherry tomatoes or 2 Roma tomatoes, diced
    • ½ – ¾ teaspoon miso paste
    • 3 garlic cloves, minced
    • 2 cups filtered water
    • Pepper to taste
    • Small handful of cilantro, chopped

     

    • Add the cashews to a bowl and cover with boiling water. Let soak for at least 15 minutes.
    • In a large pan over medium heat, add the onions and sauté for 3 minutes, adding some water as needed.
    • Push the onions to the edges of the pan, add the zucchini, and cook for 5 to 6 minutes. 
    • Add the tomatoes, miso paste, and minced garlic, and cook for another 5 to 6 minutes.
    • Drain the cashews, then add them to a blender with the 2 cups of filtered water. Blend on high for 1 minute, until smooth.
    • Add the cashew cream to the vegetables and mix. Season everything with pepper to taste and let it simmer on medium low for 5 to 6 minutes or until thickened. Garnish with chopped cilantro.
    • Enjoy with tortillas or as a side!

    For more from Alexa Soto, check out Fueled Naturally and @alexafuelednaturally on Instagram.

    Michael Greger M.D. FACLM

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  • Hormone Testing: Urine vs Saliva Hormone Testing

    Hormone Testing: Urine vs Saliva Hormone Testing


    Summary

    Hormone testing is the subject for this Lunch&Learn. Dr. Aron Gonshor returns to discuss hormone profiling methods with Lucy, in place of host Evan. He elaborates on why Fluids iQ and the Functional Diagnostic Nutrition (FDN) program prefer using saliva tests over dried urine for hormone analysis. Dr. Gonshor addresses common inquiries regarding hormone testing and shares insights into the dynamic nature of hormone levels, using examples like testosterone and progesterone which fluctuate throughout the day.

    Dr. Gonshor contrasts the main methods of hormone testing: serum, saliva, and urine. While blood tests are widely accepted and reimbursed by insurance, they are invasive and often fail to provide a complete picture due to the pulsatile nature of hormone levels. Saliva testing, on the other hand, measures bioavailable hormones and is non-invasive, making it suitable for frequent monitoring. However, it does not measure metabolites and can be affected by external factors.

    The discussion concludes with a case study of a typical female patient illustrating the various hormone testing methods. Dr. Gonshor reaffirms that test selection depends on the data needed and emphasizes that FDN’s tests serve as non-diagnostic screening tools. He expresses skepticism about dried urine tests’ reliability due to the lack of independent scientific validation, reiterating the importance of choosing established methods for accurate assessments.

    Topics

    00:00 Introduction and Guest Introduction

    00:38 Overview of Hormone Testing Methods

    02:39 Saliva vs. Urine for Hormone Testing

    06:09 Detailed Analysis of Hormone Testing Mediums

    23:10 Case Study: Hormone Testing in Practice

    31:22 Conclusion and Final Thoughts

    Where to Find Lucy McKellar and AFDNP

    Where: San Diego, CA

    When: October 17-19, 2024

    Join with others who are building their health businesses. Learn how to launch, scale, or expand your business. Gain insight through case studies, personal accounts, practical strategies and understand what you need to make your business a success in the functional health space.

    For more information Click Here!

    More About FDN

    Go to our Health Detective Podcasts for more informational and functional health-oriented podcasts like this one.

    LEARN MORE ABOUT US

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  • Reclaim Your Nervous System: A Guide to Positive Change

    Reclaim Your Nervous System: A Guide to Positive Change


    Reclaim Your Nervous System: Summary

    “Reclaim Your Nervous System” is a conversation with Mastin Kipp, a bestselling author and developer of functional life coaching. He discusses his journey into this space influenced by personal experiences with trauma and a scientific background. Kipp elaborates on functional life coaching, which combines elements of personal development, trauma-informed coaching, and nervous system work, focusing particularly on its applicability to high performers. Emphasizing the connection between emotional experiences and performance, Kipp aims to boost one’s emotional fitness and resilience by improving awareness and integration of physical and emotional responses, alongside collaborations with functional medicine practices.

    He delves into the significance of the vagus nerve and the polyvagal theory, explaining how different states of the nervous system influence personal traits and overall health. Kipp illustrates how understanding and regulating the vagus nerve can enhance emotional and physical well-being, citing examples like improved heart rate variability and stress management. The discussion also touches upon the importance of safe social connections and co-regulation to support healing and high performance, detailing the interplay of various physiological processes in addressing both mental health and physical symptoms.

    Kipp provides educational insights into psychedelic therapies like ketamine and psilocybin, highlighting their differences and their potential impact on the nervous system. While outlining practical interventions to support vagal tone and emotional well-being, he stresses the importance of personal relationships in the healing process. Concluding with resources for further learning, Kipp recommends his book “Reclaim Your Nervous System” as an essential tool for those seeking to understand these concepts deeper, both professionally and personally.

    Reclaim Your Nervous System: Topics

    00:00 Introduction to Mastin Kipp

    01:27 Mastin’s Journey: From Music to Personal Development

    03:41 Discovering Functional Life Coaching

    05:45 Integrating Science and Personal Development

    07:49 Understanding Emotional and Physical Health

    18:48 The Role of the Vagus Nerve

    25:23 Understanding Vagal Tone and HRV

    26:05 The Role of Safety in Healing

    27:13 Polyvagal Theory and Its Implications

    28:49 Addressing Panic Disorders and Mental Health

    35:46 Practical Interventions for Vagal Regulation

    40:06 The Impact of Environment and Purpose

    42:40 Exploring Psychedelics for Therapy

    46:10 Final Thoughts and Recommendations

    Where to Find Mastin Kipp

    Where: San Diego, CA

    When: October 17-19, 2024

    Join with others who are building their health businesses. Learn how to launch, scale, or expand your business. Gain insight through case studies, personal accounts, practical strategies and understand what you need to make your business a success in the functional health space.

    Click here for more information

    More About FDN

    Go to our Health Detective Podcasts for more informational and functional health-oriented podcasts like this one.

    LEARN MORE ABOUT US

    Try FDN for FREE! 

    COURSE OVERVIEW

    DRESS WORKSHOP

    STRESS & HORMONE WORKSHOP

    5in5 WORKSHOP

    MEDICAL DIRECTOR PROGRAM

    HEALTH SPACE UNMASKED (UPCOMING LIVES)

    HEALTH SPACE UNMASKED – FREE EXPERT LED TRAINING SESSIONS

    FDN METHODOLOGY

    Functional Diagnostic Nutrition

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  • The Largest Study on Fasting in the World  | NutritionFacts.org

    The Largest Study on Fasting in the World  | NutritionFacts.org

    The Buchinger-modified fasting program is put to the test.

    A century ago, fasting—“starvation, as a therapeutic measure”—was described as “the ideal measure for the human hog…” (Fat shaming is not a new invention in the medical literature.) I’ve covered fasting for weight loss extensively in a nine-video series, but what about all the other purported benefits? I also have a video series on fasting for hypertension, but what about psoriasis, eczema, type 2 diabetes, lupus, metabolic disorder, rheumatoid arthritis, other autoimmune disorders, depression, and anxiety? Why hasn’t it been tested more?

    One difficulty with fasting research is: What do you mean by fasting? When I think of fasting, I think of water-only fasting, but, in Europe, they tend to practice “modified therapeutic fasting,” also known as Buchinger fasting, which is more like a very low-calorie juice fasting with some vegetable broth. Some forms of fasting may not even cut calories at all. As you can see below and at 1:09 in my video The World’s Largest Fasting Study, Ramadan fasting, for example, is when devout Muslims abstain from food and drink from sunrise to sunset, yet, interestingly, they end up eating the same amount—or even more food—overall.

    The largest study on fasting to date was published in 2019. More than a thousand individuals were put through a modified fast, cutting daily intake down to about ten cups of water, a cup of fruit juice, and a cup of vegetable soup. They reported very few side effects. In contrast, the latest water-only fasting data from a study that involved half as many people reported nearly 6,000 adverse effects. Now, the modified fasting study did seem to try to undercount adverse effects by only counting reported symptoms if they were repeated three times. However, adverse effects like nausea, feeling faint, upset stomach, vomiting, or palpitations were “observed only in single cases,” whereas the water-only fasting study reported about 100 to 200 of each, as you can see below and at 2:05 in my video. What about the benefits though?

    In the modified fasting study, participants self-reported improvements in physical and emotional well-being, along with a surprising lack of hunger. What’s more, the vast majority of those who came in with a pre-existing health complaint reported feeling better, with less than 10 percent stating that their condition worsened, as you can see in the graph below and at 2:24 in my video

    However, the study participants didn’t just fast; they also engaged in a lifestyle program, which included being on a plant-based diet before and after the modified fast. If only the researchers had had some study participants follow the healthier, plant-based diet without the fast to tease out fasting’s effects. Oh, but they did! About a thousand individuals fasted for a week on the same juice and vegetable soup regimen and others followed a normocaloric (normal calorie) vegetarian diet.

    As you can see below and at 2:54 in my video, both groups experienced significant increases in both physical and mental quality of life, and, interestingly, there was no significant difference between the groups.

    In terms of their major health complaints—including rheumatoid arthritis; chronic pain syndromes, like osteoarthritis, fibromyalgia, and back pain; inflammatory and irritable bowel disease; chronic pulmonary diseases; and migraine and chronic tension-type headaches—the fasting group appeared to have an edge, but both groups did well, with about 80 percent reporting improvements in their condition and only about 4 percent reporting feeling worse, as you can see below and at 3:25 in my video

    Now, this was not a randomized study; people chose which treatment they wanted to follow. So, maybe, for example, those choosing fasting were sicker or something. Also, the improvements in quality of life and disease status were all subjective self-reporting, which is ripe for placebo effects. There was no do-nothing control group, and the response rates to the follow-up quality of life surveys were only about 60 to 70 percent, which also could have biased the results. But extended benefits are certainly possible, given they all tended to improve their diets, as you can see below and at 4:00 in my video.

    They ate more fruits and vegetables, and less meats and sweets, and therein may lie the secret. “Principally, the experience of fasting may support motivation for lifestyle change. Most fasters experience clarity of mind and feel a ‘letting go’ of past actions and experiences and thus may develop a more positive attitude toward the future.”

    As a consensus panel of fasting experts concluded, “Nutritional therapy (theory and practice) is a vital and integral component of fasting. After the fasting therapy and refeeding period, nutrition should follow the recommendations/concepts of a…plant-based whole-food diet…”

    If you missed the previous video, check out The Benefits of Fasting for Healing.

    Michael Greger M.D. FACLM

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  • Healthy Thanksgiving Recipes and Inspiration

    Healthy Thanksgiving Recipes and Inspiration

    It’s a long weekend coming up here in Canada, and a time for people to gather and celebrate the autumn harvest season. There’s nothing more healthful than sitting down with friends and family for a home-cooked meal. Eating should be pleasurable, and I always want to feel good after I eat, too. If you’re the same, I think these healthy Thanksgiving recipes and tips will help.

    If you’re hosting, it’s super easy to turn Thanksgiving into a health-promoting delicious holiday without becoming the crunchy granola hippie of the family. They won’t even notice because the options are soooo good!

    Even if you’re going to somebody else’s house for dinner this year, you can eat to support your optimal health and inspire others by bringing along a delicious dish with you to share. The key here is to make it awesome. Turkey is optional, and in my opinion – soy products shaped into a turkey and seasoned with chemicals is even less optional.

    Whether you’re playing host or guest this year, follow these tips to keep it nourishing as well as tasty.

    1. choose your animal protein carefully

    If you’re opting for a turkey as the main dish, I recommend choosing a source that is organic and pasture-raised, when possible. Factory farming is detrimental to animals, humans, and the environment. I have a full guide to deciphering meat labels here if you’re confused about what about what all those meat labels mean.

    If you don’t have the time or oven space to cook a large turkey, try roasting a chicken!

    If you’re rocking it vegan (or not sure if that bird came from an organic, ethical source), load up on vegan options and side dishes instead.

    And, if you’re hosting this year’s Thanksgiving shindig and not keen on poultry, pass on the turkey altogether and try one of these:


    2. Un-stuff your stuffing

    Turmeric Rice

    I don’t know about you, but a bowlful of blood-sugar-spiking, gluten-filled white bread cooked inside the darkest caverns of a turkey just doesn’t whet my appetite. Whip up these gluten-free options (no bird innards required):


    3. Mash a variety of veggies

    Healthy Sweet Potato Salad - Meghan Telpner Blog PhotoHealthy Sweet Potato Salad - Meghan Telpner Blog Photo

    Mashed potatoes are old news. You could always swap white potatoes for yams or sweet potatoes instead, but why not shake things up a little at your healthy Thanksgiving dinner? Cauliflower mashes up just as well as old-fashioned potatoes, plus it’s easier on your blood sugar and vitamin-packed. Your potato-loving family members won’t be able to tell the difference! Or try out one of these other sweet options:


    4. Un-roll those rolls

    Instead of serving white rolls, there are loads of power packed gluten-free and grain-free options.


    5. make Naturally Sweetened Pies and Desserts

    Spicy Sweet Potato BrowniesSpicy Sweet Potato Brownies

    Healthy pie? It can be done! Start with my Gluten-Free Vegan Pie Crust and fill it with delicious seasonal fruit. For more lovely and healthy Thanksgiving recipes for dessert, try:


    6. Ditch the coffee

    Healthy Pumpkin Spice LatteHealthy Pumpkin Spice Latte

    Guests expecting coffee along with their dessert? Blow their minds with one of these caffeine-free delectable sippers including:

    If you’re not into hot beverages, try kombucha or a mocktail.


    7. reduce your food waste

    Food ScrapsFood Scraps

    A post-holiday tip: aim to reduce your food waste by using up all your leftovers!

    Throw leftover meat or rice onto a salad or into a soup, make croutons with day-old bread, or freeze extras using optimal freezing techniques. If you’re not a fan of leftovers, offer food to guests to take home.

    What healthy Thanksgiving recipes are you serving this year?

    Meghan Telpner

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  • From Beliefs to Biology: Understanding Multi-Dimensional Healing

    From Beliefs to Biology: Understanding Multi-Dimensional Healing


    Beliefs to Biology: Summary

    In “Beliefs to Biology”, Sarah Brady, a retired first responder with a master’s degree in Criminal Justice, shares her transformative journey and mission to assist first responders in addressing the impact of frontline trauma on their physical and mental health. Sarah integrates her varied career experiences and training as a Functional Diagnostic Nutrition practitioner to tailor accessible health strategies for first responders nationwide. She is passionate about promoting wellness within this community, emphasizing the importance of acknowledging trauma and reclaiming vitality through diverse healing modalities.

    Sarah narrates her personal healing journey, beginning with her PTSD diagnosis in 2014, which led her to a profound understanding of trauma’s impact on her own life. By 2016, a severe burnout made her body break down, spurring her into Functional Diagnostic Nutrition (FDN) to reclaim her health. This experience underscored the urgency of addressing trauma and systemic health challenges among those in high-stress service roles. Sarah provides mentorship and coaching to support first responders through her consulting practice, offering practical avenues of healing and recovery.

    Throughout the conversation, Sarah champions the resilience required to confront both trauma and systemic health issues, underscoring the necessity of an integrated approach to wellness. She advocates for the potential of functional health strategies and personalized care, urging first responders to recognize their own needs and embrace a pathway to recovery. Through her speaking engagements and practical community involvement, Sarah is an inspiring figure in promoting systemic change within the field of first responders, striving to create a more sustainable and health-conscious environment.

    Beliefs to Biology: Topics

    00:00 Introduction to Sara’s Work and Background

    01:46 Sara’s Speaking Engagements and Agency Wellness

    03:35 Sara’s Personal Healing Journey

    05:11 Discovering Functional Diagnostic Nutrition

    07:05 Challenges and Breakthroughs in Health

    11:00 Starting a New Chapter with FDN

    13:49 Addressing Trauma in First Responders

    25:25 Understanding Stress and Its Impact

    27:00 The Role of Hope and Resilience

    27:25 Trauma in First Responders

    28:55 Changing Perspectives on Law Enforcement

    30:24 Functional Health for First Responders

    31:20 Personalized Health Strategies

    34:24 Challenges and Solutions in First Responder Health

    38:16 Balancing Passion and Health Risks

    40:07 Supporting First Responders on Night Shifts

    46:08 Final Thoughts and Contact Information

    Where to Find Sara Brady

    Where: San Diego, CA

    When: October 17-19, 2024

    Join with others who are building their health businesses. Learn how to launch, scale, or expand your business. Gain insight through case studies, personal accounts, practical strategies and understand what you need to make your business a success in the functional health space.

    Click here for more information

    More About FDN

    Go to our Health Detective Podcasts for more informational and functional health-oriented podcasts like this one.

    LEARN MORE ABOUT US

    Try FDN for FREE! 

    COURSE OVERVIEW

    DRESS WORKSHOP

    STRESS & HORMONE WORKSHOP

    5in5 WORKSHOP

    MEDICAL DIRECTOR PROGRAM

    HEALTH SPACE UNMASKED (UPCOMING LIVES)

    HEALTH SPACE UNMASKED – FREE EXPERT LED TRAINING SESSIONS

    FDN METHODOLOGY

    Functional Diagnostic Nutrition

    Source link

  • Ben Bikman & Insulin Resistance – Diet and Health Today

    Ben Bikman & Insulin Resistance – Diet and Health Today

    Introduction

    On September 5th, 2024, we posted a podcast with Professor Ben Bikman about the GLP-1 agonist weight loss drugs. If you haven’t watched or listened to it yet, it’s here (Ref 1). This inspired me to read Ben’s book “Why we get sick” on my recent holiday. I highly recommend reading it. It’s the definitive book on insulin resistance.

    I frequently describe type 2 diabetes (T2D) as the body saying, “enough is enough.” The body is effectively saying “you’ve consumed too much carbohydrate, too often and for too long, I’m done – I can’t regulate blood glucose levels anymore.” I continue to hold that view. However, it is simplistic in two key ways. First, it doesn’t describe the mechanism by which the body gets to “enough is enough”. Second, carbohydrate is not the only factor that can play a part in that mechanism. Ben’s book describes the mechanism exquisitely and it also details the many different factors that can trigger the mechanism.

    I’m going to share some of the passages from Ben’s book verbatim, because his way with words is so powerful. I’ll use the passages to piece together the way in which Ben fully explains the “enough is enough.” I’ll then move on to the other factors to which I hadn’t previously given much thought. All italics from this point on are extracts from Ben’s book.

    Zoe

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